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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLEOrlando floridaCareer Objectives:My goal is to obtain a chef position with a growing and exciting company in a work environment where my talents and strengths are appreciated and challenged.Summary of Qualifications:Experience as a chef in international cuisines. Skills include special menu creation, food cost analysis, budgeting, inventory control and purchasing. Very responsible in hygiene, sanitation, and safety with food preparation; conducting various "stages" in restaurants.EXPERIENCEJULY 2022 - PRESENT EXECUTIVE SOUS CHEF UCF UNIVERSITY ORLANDO FLORIDARESPONSIBLE FOR SERVING 80 120 ON DAILY BASES, BREAKFAS, LUNCH AND DINNER IN- HOUSE AND OUT OF THE HOUSE STUDENTS (CATERING COMPANY GREEK HOUSE CHEFS)BANQUET CHEF THE ROYAL PALM FARMINGDALE NY2018 2022 SUPERVISED MENU KITCHEN OPERATIONS AND STAFF FOR 100 TO 400 PERSONSEXECUTIVE CHEF ROSLYN HOTEL ROSLYN N.Y. 2012 - 2018 RESPONSIBLE FOR ROOM SERVICE BAR MENU, AND ALL BANQUET OPERATIONSBANQUET CHEF WORLDS FAIR MARINA 2010 2018 FLUSHING NYRESPONSIBLE FOR COOKING INTERNATIONAL MOSTLY ITALIAN FOOD FOR LARGE GROUPS IN BANQUETS (50 TO 300 PAX) AND A LA CARTE RESTAURANT SERVICE.EXECUTIVE CHEF2008 THRU 2010 SUN VILLAGE RESORTS AND SPA PUERTO PLATA, DOMINICAN REPUBLICRESPONSIBLE FOR ALL KITCHEN OPERATIONS INCLUDING BUFFETS, BANQUETS, ROOM SERVICE AND 5 RESTAURANTS. HANDLED INVENTORY, BUDGETING, STAFFING AND FOOD COST ANALYSIS. SUCCESSFULLY CREATED A NEW RESTAURANT MENU. SERVED OVER 400 ON DAILY BASIS INCLUDING BUFFET IN LA CARTE RESTAURANTS. 2006 THRUEXECUTIVE CHEF 2006 - 2008 PUNTA CANA, DOMINICAN REPUBLIC EXECUTIVE CHEFWORKED AS AN EXECUTIVE CHEF FOR PUNTA ESPADA GOLF CLUB, THAT WAS MANAGED BY TROON GOLF AND PARTICIPATED IN EVENTS FOR DONALD TRUMP AND THE PGA GOLF TOURNAMENTS.CHEF INSTRUCTOR2003 THRU 2006 CASA DE CAMPO LA ROMANA DOMINICAN REPUBLIC, OCCUPYING THE LESSONS RELEVANT TO THE KITCHEN ACCORDING TO THE RESORT, AND WORKING ABOARD COSTA CRUISE LINES TO LEARN THEIR SYSTEM OF WORKING ABOARD THE SHIPS IN ORDER TO UNDERSTAND THE COMPANIES SYSTEM. SUPERVISED BY JOHNSON AND WALES UNIVERSITYCHEF 1999 - 2002 SHISH KEBAB - MEDITERRANEAN CUISINE PORT WAHSINGTON NYMAKING ORDERS AND INVENTORY PLANNING, COSTS CONTROL AND PRODUCE FOOD ACCORDING TO MENU GREEK AND TURKISH FOOD.LINE COOK 1998 THRU 2002 HAPISGAH STEAK HOUSE FLUSHING NYPREPARED FOOD FOR GLAT - KOSHER MEDITERRANEAN RESTAURANT, IN TERMS OF MEALS RECIPES AND SUPERVISED BY RABBI ..EDUCATION:CERTIFICATION WITH COSTA CRUISE LINES ON SANITATION AND SAFETY.CERTIFICATION IN SERVSAFE, MANAGEMENT TRAINING.FOOD SERVICE MANAGEMENT TRAINING COURSE NASSAU COUNTY DEPARTMENT OF HEALTHCERTIFICATION BY THE BOARD OF HEALTH THE CITY OF NEW YORKTECHNICAL STUDIESHOTEL AND RESTAURANT MANAGER PENN FOSTER CAREER COLLEGECULINARY CERTIFICATE PENN FOSTER CAREER SCHOOLMANAGEMENT COURSE, FIRST AID, FOOD AND CHEMICAL WASTESULLIVAN UNIVERSITY COURSE ON FOOD SERVICE / HOSPITALITY MANAGEMENTSEROG MOHAMMED GENERAL MANAGER ROYAL ELITE PALACE 347 307 5481SACHIN SHAH G.M. BEST WESTERN BOCA RATON PHONE NUMBER AVAILABLEPANKASH OWNER WORLDS FAIR MARINA PHONE NUMBER AVAILABLECHRIS JOHNSON COOPERATE CHEF FOR GREEK HOUSE CHEFS PHONE NUMBER AVAILABLE |
