Chef / Cook

Objective Seeking a challenging and diversified position as Cook/Supervisor

utilizing my food experience, and organizational skills to achieve quality

customer satisfaction in a health care facility.

Education / School, Ecole Belanguge and ACP Paris

● Completed degree in culinary Arts

● Serve safe and Food handlers ( up to date )

Career Summary

2004 to Present

● New B Center

● Food Service : Dinning Service / Specialized diets / Catering

● Hands on, Preparing all food products,(including special / altered recipes.) in a cycle using approved production recipes. ( Brunch, Lunch and Dinner )

● Inventory and purchasing of all foods and Supplies on a large scale basis.

● Ensure proper usage of equipment and assist all kitchen personal during working hours and managing proper safety and food sanitation procedures to Staff . …................................

1996 to 2004

The Depot Restaurant

● All preparation, Purchasing and Menu Planning .

● Hands on while assisting team members engaged in preparing all meals.

● Seasoning / tasting and monitoring temperatures,to ensure quality.

● Monitor quantities in regard to portion control.

● In control with Menu financial aspects of kitchen management

Skills and Abilities

● Good communication skills . Specialized diets . Creative . Detail Oriented .

Ability to diagnose areas of strength and weakness . Facilitate improvements .

Ability to improvise in an emergency situation. ….......................................................................................................................................... * Activities ..........................

● Assistance to local Color Guard and High Schools

● Tennis

References / Available on request.

Contact this candidate