| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLESous Chef/Assistant Culinary InstructorAccomplished Maintenance Culinary instructor/Line Cook of 15 years with strong Customer service/Hospitality experience and extensive maintenance skills, and warehouse receiving and unloading mass quantity shipments for culinary purposes. Including warehouse receiving unloading and shipping experience with certifications in forklift, electric REACH and electric pallet jack.Specialized in customer service relations and Hospitality in various educational, government and athletic facilities such as Phoenix High school district, Grand Canyon University and Arizona State University. OSHA & Hazmat Instructor 10+years Culinary Experience Special Event Development Customer Service and Hospitality Instructor Staff Training/Development Served 1yr apprenticeship @ Grand Hotel PROFESSIONAL DEVELOPMENTINSTAWORK (04/19-Current)Advanced knowledge of Mass Quantity cookingExperienced in Breakfast, Lunch and Dinner mealsAbility to maintenance consistent culinary sanitation standards Hospitality Staffing/ St.Lukes Hospital & Phoenix Childrens Chef(09/16-04/19) Proven ability to multitask within two different hospital kitchens Advanced Supervisory training Ability to keep work consistently operable under high stress environments Extensive experience in mass quantity culinary productionNative Grill and Wings Food\ Beverage and Maintenance Consultant - (08/16-07/18) Advanced Maintenance/Culinary skills/Dock receiving experience Exceptional Leadership under pressure Management Development and Supervisory Instruction Arizona State University/Grand Canyon University/Sodexo - (10/13-07/18) Effectively demonstrated oral and written communication skills. Proven ability to produce quickly under pressure, without sacrificing quality. Understanding of all key health and sanitation concerns. Warehouse proficiency and ability to maintain warehouse shipment documentation. Arizona Grand Resort-Sous Chef - (01/13-10/13) Follow strict fine dining menu. Supervise all staff and back kitchen services. Make purchase orders, create weekly schedules for kitchen staff. Maintain high safety and food standards.U.M.O.M-Sous Chef - (06/12-01/13) Create lunch and dinner menus for overflow homeless shelter. Conduct meal preparation using limited and ample items. Supervise all training and volunteer services for overflow site. Order all food items using a very limited budget. Phoenix Union High School District - Garde Manager - (10/08-06/12) Instructional Sous Chef to 11th & 12th grade high school students. Assisted students in conducting practical and training cooking classes. Communicated and worked effectively w/ staff, students, and parents. Identified and requested item quantities of foodstuff to be purchased for banquets, luncheons, fine dining and catering. Prepared all cold & hot foods, salads, canaps, hors doeuvres, condiments, soups, meats, seafood, vegetables and fruits. Have excellent managerial ability and have managed various teams with great efficiency. Have ability to produce cost-effective quality healthy delicious dishes by appropriate planning.Stuart Andersons Black Angus (10/06-10/08)Advanced knowledge of grill Cooking.Advanced knowledge of ScratchCookingUnited States Marine Corps-SSGT. - (06/99-09/06) 0311 Infantry-1st Marine Expeditionary Unit-Recon HONORS Mayor Phil Gordon State Education Superintendent Tom Horne Organization March of Dimes City Bank Executives Arizona Rotary Club Rick Bayless MTV artist CHICO & producers CCAP-CIAEDUCATION HIGHLIGHTGrand Inn Hotel - 1 yr. Culinary Apprenticeship Peoria, AZ Peoria High School - Academic Studies - Diploma Peoria, AZ United States Marine Corps Camp Pendleton, Oceanside, CA Culinary Institute of America-Culinary Certificate, Hyde Park, N.Y |
