Candidate Information Name Available: Register for Free Title Sous Chef Food Prep Target Location US-NC-Holly Springs 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
Street Address  TEXANNA WAYHOLLY SPRINGS NC Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVETo Continue Sculpting my craft in a field that I loveSKILLS PROFILEMy skills range from a wide array of talents and the ability to see and learn new skills quicklyEMPLOYMENT HISTORYBald Colony Country Club2020-PresentHead Banquet Chef/Sous ChefHope Valley Country Club2016-2020Head Banquet Chef/Sous ChefAramark2013-2016Supervise Inmates and Food Prep/SanitationCook2012 - 2013Tully hillPreparing meals for patients daily breakfast, lunch and dinner doing prep for next days meal and general housekeepingThermal tech2010-2012Iroquois Nursing Home, Jamesville, NYResponsible for all phases of food prep in large quantities to ensure quality and accuracy.SOUS CHEF/KITCHEN MANAGER 2008 - 2010DOCS LAKESIDE SEAFOOD, CANANDAIGUA, NYOrdering, planning and production of hot and cold food.Specialize in presenting delicious sea foods using only fresh ingredients and sea food around the world.Responsible for maintaining all the inventories required by the food department.Responsible for assigning menus for the day and present different variety menus on different days which attract customers.In charge of training department related to food and training chefs and cooks for followingprocedures and rules while preparing healthy, delicious food along with quality.CERTIFIED TRAINER/LINE COOK2006-2008THE VILLAGE INN, ORLANDO, FLHigh volume sandwich and appetizer preparation.Managed a team of cooks while reporting to a chief chef.Established clear rules and regulations while making dishes that helped teammates to follow guidelines and prepare healthy delicious dishes.SOUS CHEF 2002-2006The CANANDAIGUA YACHT CLUB, CANANDAIGUA, NYPreparation of menu items for dinner and banquet service.Supervision of Pantry and Steward PersonnelNEW STORE OPENING COORDINATOR 1998-2002PERKINS, PENFIELD, NYCoordination and set up of new kitchens and their crew members.Training of menu specifications and procedures for B.O.H production.Establishing recommended pars in accordance to business needs.Assigning crew leaders and giving them the proper training for their supervisory role.ASSISTANT MANAGER 1995-1998DENNYS, FISHERS, NYThe hiring and training of the kitchen personnel.Training of new manager hires on menu specifications and kitchen procedureImplementing new menu roll outs and plate presentation.Receiving and storing of inventory for quality assurance.OTHER ExperienceI have forklift training from hand jacks to stand up liftsI've also been an airport security screener also good with tools I am a team player and very costumer orientedEDUCATIONORLANDO CULINARY ACADEMY, ORLANDO, FL2006-2008Associates Degree in Applied Science in Culinary ArtsSERVE SAFE CERTIFICATION IN SANITATION AND NUTRITION 2008REFERENCESChef Georges -- Chef Instructor PHONE NUMBER AVAILABLEChef Duane Dickerson -- Canandaigua Yacht Club PHONE NUMBER AVAILABLEChef Aaron GossageWatkins Glen PHONE NUMBER AVAILABLE/pre>