Candidate Information Name Available: Register for Free Title Sous Chef Executive Target Location US-NJ-Egg Harbor Township Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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Candidate's Name
Atlantic City, NJ Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLETo obtain a challenging position that will utilize my current culinary skills and education. While allowing me the opportunity to develop and grow as a chef.Willing to relocate: AnywhereWork ExperienceExecutive Banquet ChefCaesars Entertainment - Atlantic City, NJMarch 2018 to PresentRun multiple rooms with different menus, Control cost/labor. Create banquet menus and pricing. Ordering supplies, creating recipe cards maintaining high standards Executive ChefHarrahs Casino and Hotel - Atlantic City, NJSeptember 2015 to March 2018Re-developed menu in 2015(Sammy D's), Created new menu concept (Costal Craft) to replace old restaurant.Executive Sous ChefMargaritaville, Resorts Casino - Atlantic City, NJ March 2013 to September 2015Opened 415 seat restaurant and 40 seat coffee shop, In charge of Food cost(27.5%).P&L Training of all employees. Worked with Etec, Hot schedulesExecutive Sous ChefThe One Group Atlantic CityFebruary 2012 to January 2013Opened Restaurant, menu development/testing, Food and Labor cost, Supervise Staff, Daily Inventory, Create Daily specials, Maintain SanitationExecutive Sous ChefBuddakan, Starr Restaurant Group Atlantic City, Caesars Hotel and Casino October 2009 to February 20122years 4 months)Supervise staff, food control, maintain sanitation, place food orders daily, create daily specials, complete schedule for line and dish, food and labor costSous ChefChelsea Hotel, Cape May Restaurant Group - Atlantic City, NJ June 2008 to October 20091year 3 months)Opened two Restaurants and Hotel, Interviewing/Hiring/Training of new employees Ordering, Purchasing, Labor Cost, Menu analysis, Schedules for both line and dish departments, Help create Banquet menus. Sous ChefBobby Flay Steak, Borgata Hoteland Casino - Atlantic City, NJ September 2006 to June 2008Opened Restaurant, Trained employees, Managed a staff of 30+ staff, Catered special events Trained with Avero, Excel, Word, and Stratton Warren software programs Lead Line CookMorimoto Restaurant, Starr Restaurant Group - Philadelphia, PA August 2004 to September 20062years 1 month)Learned and appreciated Japanese respect for not just food but kitchen tools and staff, Made Stocks, Sauces, Dressing, Trained new line cooks.EducationAssociates Degree in Culinary Arts ProgramWalnut Hill College PhiladelphiaSeptember 2002 to May 2004Skills Banquet Experience Culinary Experience Labor Cost Analysis Catering Kitchen Management Experience Cooking Profit & Loss Food Preparation Restaurant Experience Meat Cutting POS Supervising Experience Leadership Restaurant management Serving Sales Pricing Food Production Inventory Control Food Safety Merchandising Microsoft Office Recruiting Meal Preparation Expediting (10+ years)Certifications and LicensesServSafe