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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Earl DriveDistrict Heights, MD. Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLESOUS CHEF/SAUCIERSpecializing in Italian, French, American and Continental Fine-Dining Cuisine Dynamic, Results-Oriented, and Team-SpiritedOverviewMore than twenty years of professional cooking and kitchen experience. Exemplify qualities and professionalism, backed by a verifiable record of achievement.Areas of ExpertiseSous Chef/Saucier experience with million-dollar, upscale establishments Trained by Chef Peterson, Chef Jeff Buben as well as Chef Mark Miller Training and development specialist; teaching instructor Maximizing kitchen productivity and staff performance Professional ExperienceThe Pub and the People RestaurantsSOUS CHEF - Supervisor of line cooks and dishwashers 2021The Coupe Restaurant, Washington, DCAM SOUS CHEF- Supervisor of 8 cooks and 2 dishwashers and also head of banquet parties.2016 - 2018Georgetown Club, Washington, DCPM SOUS CHEF- 7cooks 2dish washer and banquet parties with capacities of 500. Supervised of the line.2014 - 2015Dupont Hotel, Washington, DCSOUS CHEF/SAUCIERSupervision of LinePreparation of Stocks, Soups and SaucesPlan menu, assure quality control, and minimize waste. 2009 - 2010David Craig, Bethesda, Maryland, 4*/5*SOUS CHEF/SAUCIERSous Chef/Saucier for restaurant serving Italian, French, Continental and Navel cuisineten line/banquet cooks.Plan menu, assure quality control, and minimize waste. 2006 - 2008Hilton Arlington and Towers, Arlington, VASOUS CHEFoversaw production of high-volume establishment, upscale restaurant specializing in Classical American cuisine.2002 - 2004Education & QualificationsRamada Inn., Oxon Hill, MarylandGraduate: CERTIFIED CHEFVariety of Hands on Training in Food costing, Menu Planning and Training and Supervision of StaffGuest Chef; Jose GonzalesDistrict Heights, MD. 20747PHONE NUMBER AVAILABLEEMAIL AVAILABLESous CHEFSpecializing in Italian, French, American and Continental Fine-Dining Cuisine Dynamic, Results-Oriented, and Team-SpiritedOverviewMore than twenty years of professional cooking and kitchen experience. Exemplify qualities and professionalism, backed by a verifiable record of achievement.Areas of ExpertiseSous-Chef/Saucier experience with million-dollar, upscale establishments Trained by Chef Peterson, Chef Jeff Buben as well as Chef Mark Miller Training and development specialist; teaching instructor Maximizing kitchen productivity and staff performance Professional ExperienceGeorgetown Club, Washington, DCPM Sous Chef - Supervisions of 7cooks 2dish washer and banquet parties with capacities of 500. Supervised of the line.2014 - 2015Dupont Hotel, Washington, DC2009 - 2010SOUS CHEF/SAUCIERSupervision of LinePreparation of Stocks, Soups and SaucesPlan menu, assure quality control, and minimize waste. David Craig, Bethesda, Maryland, 4*/5*2006 - 2008SOUS-CHEF/SAUCIERSous-Chef/Saucier for restaurant serving Italian, French, Continental and Navel cuisineHire, train, and direct ten line/banquet cooks.Plan menu, assure quality control, and minimize waste. Hilton Arlington and Towers, Arlington, VA2002 - 2004SOUS-CHEFSupervised 15 people and oversaw production of high-volume establishment, upscale restaurant specializing in Classical American cuisine. Education & QualificationsRamada Inn., Oxon Hill, MarylandGraduate: CERTIFIED CHEFVariety of Hands on Training in Food costing, Menu Planning and Training and Supervision of StaffGuest Chef; Jose Gonzales |
