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Click here or scroll down to respond to this candidateCandidate's Name
Street Address -17 166th Place, Apt. 10BJamaica, NY Street Address
Home Phone: PHONE NUMBER AVAILABLEOBJECTIVETo obtain a position with a company where my work performance will enhance me for personal growth.WORK HISTORY2006 Present Lackman Culinary Services at St. Johns UniversityFirst CookExhibition Station design and run omelet bar, 18 different toppingsAssists Executive Chef in executing lunch menu consisting of entrees, soups, vegetables and starches and also cateringExecute all carving stationsAssists Executive Chef in weekly inventoryExperience in all aspects of the kitchen2003 2006 Eurest Thompson Dining ServicesFirst CookWorking in corporate cafeteria as First CookGrill Work Breakfast and lunchComplete entrees according to the weekly menu; consisting of soups, starches, vegetable; and dessertsAssists chef on in-house inventory2002 2003 Butel Inc. Culinary ProfessionalsAssistant ChefWorking in corporate cafeteria as assistant chefMaking complete dinners consisting of entrees, soups, vegetables, starches, etc.Worked many Sodexho Marriott accounts with a fine dining atmosphereHandled private parties and catering2001 2001 Jekyll & Hyde ClubSous Chef Kitchen MangerResponsible for entire culinary departmentExecuted inventory on a weekly basisAssisted Executive chef in monitoring labor and scheduling personnelOversaw the proper rotation of all food productsRan daily reports consisting of labor, overtime alertsObserved all food products on expeditor station making sure of there proper food specifications1996 2001 Official All Star Caf/ Planet HollywoodSous ChefManaged culinary staff of over 70 peopleResponsible for maintaining and controlling laborOversaw proper food specificationsPerformed weekly food inventoryPurchased food for all catering events and special functionsTraveled and opened units located in Columbus, Ohio and was responsible for the execution of the entire menuTrained entire culinary teamScheduled personnelEnsured proper procedures and productivity for the new unit1993 1996 Crab HouseLine SupervisorResponsible for supervision of the AM and PM line cooksExpedited food and administered proper training to all culinary staffAssisted the Sous Chefs in the overall production of the lineAccountable for proper rotation of all productsEDUCATION Beach Channel High SchoolLICENSE Qualifying Certificate in Food ProtectionThe New York City Department of Health and Mental Hygiene |
