Customer Service Quality Control

Location:

Posted:

June 28, 2012

Julio Dupuy

Laurel MD,***23

**********@***.***

Objective

To obtain a position where In may apply and enhance my cooking skills.

Expertise:

Twenty-three years of gastronomy.

Creative menu development.

Team building and training .

Fine dining, a la Carte,Banquet services,Catering.

Special event planning.

Inventory, purchasing.

Safety and Sanitation.Quality Control.

Knowledge of all cuisines,cooking methods.

Employment History:

Le zinc French Bistro Restaurant Chef W.DC 2011 Present

National Press Club” The Fourth State Restaurant” Sous Chef. W.DC 2006-2011

The Source By Wolfgang Puck, Junior Chef. W,DC 2006-2011.P.time

Tivoli Restaurant Italian Sous Chef. VA 2001-2006

Ronald Reagan Building and International Trade Center Lead Cook. W,DC 2004-2006 P,time

Hotel Antofagasta Chile South America Sous Chef. Chile 1995-2000

Central de Restaurant By Aramark I start as a prep Cook then Cook, Chile 1987-1995

Sous Chef, and Chef,ending up as Chef Instructor.

Education Completed all in Chile, South America.

High School.

Culinary school Degree

Basics Techniques of International Cuisine.

International Cuisine Degree.

Orientation of Customer Service.

Basic Computer Knowledge.

Techniques Pedagogic of Instructor.

Certified Professional Food Manager.

Awards:

Honorary Award in Seafood Products Category Santiago Chile 1997

Winners of the 5th Gastronomic Festival, Hotel Antofagasta Chile 1996

Awards of Merit in Gastronomic Festival, Hotel Antofagasta Chile 1996

References Available Upon Request