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Reliable and competent individual with a positive attitude and proven experience cleaning and providing services. Sound knowledge of cleaning procedures, cleaning chemicals, cleaning equipment and safety standards, along with strong observation and customer service skills. Professional ExperienceJuly Street Address  - March 2021 Sous Chef NIH National Institute of Health Chef Job Responsibilities:Chef Qualifications / Skills:March 2018 - September2021Candidate's Name
Chef Job Responsibilities:Chef Qualifications / Skills:Education and Experience Requirements:EducationSeptember 1981 - May Associates Degree of Culinary Arts in Culinary Arts Culinary Institute of America, Washington DC DMDarrinMcDuffieCustodian2275 1st AvenueMarion, Iowa, 52302EMAIL AVAILABLEPHONE NUMBER AVAILABLELead, mentor, and manage culinary team.Develop and plan menus and daily specials.Create prep lists for kitchen crew.Manage food costing and inventory.Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Demonstrated knowledge of culinary techniques and practices Understanding of menu and recipe development techniques Strong leadership abilitiesOngoing awareness of culinary trendsUnderstanding of health and sanitation lawsExcellent knife-handling skillsApplied wine and beverage knowledgeBasic computer skills and experience with Microsoft Office (Excel, Outlook) Lead, mentor, and manage culinary team.Develop and plan menus and daily specials.Create prep lists for kitchen crew.Manage food costing and inventory.Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Demonstrated knowledge of culinary techniques and practices Understanding of menu and recipe development techniques Strong leadership abilitiesOngoing awareness of culinary trendsUnderstanding of health and sanitation lawsExcellent knife-handling skillsApplied wine and beverage knowledgeBasic computer skills and experience with Microsoft Office (Excel, Outlook) Formal culinary training / culinary degree3-5 years experience in high-volume kitchensPrevious kitchen management experienceServSafe certification1983 Chef Job Responsibilities:Key SkillsLead, mentor, and manage culinary team.Develop and plan menus and daily specials.Create prep lists for kitchen crew.Manage food costing and inventory.Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Communication, Customer service, Decision-making, Drive, Integrity, Leadership, Organization, Problem-solving, Teamwork, Time management, Punctual, and positive attitude.