Pro I

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Dublin, Oh. ***** 304-***-****

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

Jeramy Tirpak

Objective To perform as sous chef while producing great food in a professional environment. Keeping in mind detail and health codes.

Experience 2007- The Refectory Columbus, Oh.

Banquet Chef

 Produce 3 to 7 course menu.

 Organize wait staff and inform them of menu options

 Produce all sides, proteins, salads, ECT. in a cost effective manner

2006-2007 Hilton Garden Inn Polaris, Oh

Kitchen Manager

 Responsible for wait staff and food production.

 Provided F&B with ordering for banquets, restaurant, and room service.

 Implemented daily specials, in house breads, and deserts.

2005-2007 Atrias’s Robbinson, Pa.

Head Line Chef

 Responsible for line production on daily basis

 Provided both shifts with adequate prep for the day

 Communicate any problems with sous chef.

2004-2005 Smith Fork Ranch Crawford, Co.

Chef 1

 Responsible for 3 meals for staff and clients

 Making of various game, pastries, breads, and sides

 Finished externship in sous chef position.

Education 2003-2005 West Virginia Northern Community College Wheeling, WVa

 Associates in Culinary Arts.

 Surf Safe and Pro Management Certifications

 President of Junior ACF chapter, Head Chair for ACF fundraising committee, Awarded Outstanding Leadership Award by Administration, Graduated in top 1% of class.

Interests Competitive Cooking, any new techniques, music, and weight training

References Richard Blondin Executive Chef Refectory 614-***-****

Kris Vargo Executive Chef Atria’s 740-***-****

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