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Click here or scroll down to respond to this candidateCandidate's Name
Street Address N.E. 2nd AvenueNorth Miami Beach, FL Street Address
Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEBUSINESS EXPERIENCE:2009 Present CITY FISH MARKET, Boca Raton, FLChef de CuisineAssisting in the basic preparation of food under the supervision of the Head Chef. Mentoring, training and supporting junior chefs. Able to communicate well with both superiors and subordinates. Can accurately estimate food and labour costs. Cooking up tasty, nutritious and well balanced meals for customers. Ensuring that food is always ready on time and to the required standards. Knowledge of specialities recipes for complete meals, salads, fish and poultry dishes. Advising customers on the menu and also recommending specific dishes to them. Superb food presentation skills.2007 2008 OCEANAIRE SEAFOOD ROOM, MIAMI, FLChefPrepared various seafood dishes such as cerviche, sushi, sashimi, tatar and smoked dishes. Dealt with a large array of fish, oysters, mussels, lobsters and clams. Maintained a high level of sanitation, contamination and bacterial control. Assisted with training and teaching proper seafood and butchering techniques.2006 2007 ITSUI SEAFOOD, LONDON, ENGLANDKitchen ManagerSupervised staff in extensive seafood and sushi design and preparation. Organized and coordinated day-to-day operations and scheduling of all kitchen staff. Monitored food costs and purchasing of supplies for entire restaurant. Maintained high level of professionalism when doing table side visits with guests and owners.2000 2005 OYSTER BAR, GRAND CENTRAL STATIONS, NYSous ChefExtensive seafood design and food preparation. Setting up and organizing stations. Prepared various seafood orders in coordination with other stations. Monitored food cost and purchasing of supplies for restaurant, banquet and parties. Assisted Executive Chef in interviewing, coaching and scheduling production personnel. Supervised a kitchen staff of 25 while maintaining a high level of professionalism. Implemented the control of waste management, sanitation, contamination and bacterial guidelines throughout the kitchen.1996 2000 RED LOBSTER, VALLEY STREAM, L.I.Sous ChefSupervised staff of 25 to ensure food orders were properly prepared by line cooks. Coordinated incoming orders with waiters/waitresses to ensure a smooth flow with kitchen staff. Helped in the preparation of seafood and other orders. Acted as liaison between kitchen staff and management. Maintained flexibility in a fast-paced environment.SKILLS: IBM PC, Mac, Video Graphic Post Production, Technical RepairsSoftware: Microsoft Word for Windows, WordPerfect for WindowsEDUCATION: Culinary InstituteMajor: Culinary Arts 1994College of Alameda, Alameda, CAMajor: Business Management 1992References furnished upon request. |
