F Treadwell Location: Mishawaka, IN 46546 ... erior service and professional presentation. Committed to creating a memorable dining experience for all guests. Passion for food and quality service. PROFESSIONAL EXPERIENCEExecut ive Chef Fiddler's Hearth, South Bend, IN2006-presentRe sponsible for managing all aspects of the back house including hiring, training and scheduling for 20 staff members Maintain food and labor cost analysis, inventory, budgeting and purchasing and sanitation. Plans and coordinates buffets, brunches, special occasion events and seasonal promotionsCreate s new recipes and updates existing menus with desirable items that are pleasing to the customer. Banquet/Pastry Chef Summit Club, Sou ...
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D Sanders Location: Michigan City, IN 46360 ... Minnesota . Line cook10\06 to 8\o7 Prepared food for students and staff at the university of Minnesota cafe, responsible for daily serving of all food for breakfast, lunch, and diner. And prepping all food to be served for the next day. and daily sanitation of all kitchen appliances The Job ExchangeChicago, IL LINE COOKMAY 05 to 8\06 Prepared food for staff and employee's at borg&warner manufacturing co. located in Maywood IL. Ranging form deep, frying, broiling, steam table, setup and utility. Nationwide ArenaColumbus Ohio Housekeeping supervisor4\02 to 5\04 Coordinated activies of workers engaged in cleaning and maintaining all equipment industrial and commercial assigned work area's ...
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M Young Location: New Castle, IN 47362 ... ld of Food and Beverage/Hospita lity Operations, my experience comes through formal training and hands on experience. Food preparation, quality, consistency and presentation are my strong attributes. I have the ability to develop and train others as necessary. I consider myself above average in the administration of Human Relations, Budgeting, Food Cost, and Inventory Control. I believe that I have the work experience, and qualifications needed for your organization.In addition to the information on my resume, I would like to add that I am a self-motivated, highly energetic, dedicated, and ambitious worker with a positive attitude and strong work ethics. I am willing to undertake and pr ...
93 hits
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C Schlosser Location: Indianapolis, IN 46236 ... ent · Supervise large staff for functions of up to 4000 guest · Execute and put out multiple functions in a timely manner · Cost out food for cash resales and service kitchen · Prepare all foods for guest with special dietary restrictions. Holiday Inn Select Lafayette, IN. Executive Chef · Manage full service three meal a day restaurant. · Oversee all banquette operations and coordination with staff. · Scheduling and staffing of kitchen and kitchen support area. Bolongo Bay Beach Club St. Thomas, U.S.V.I Sous-Chef Jan.05- Oct. 05 (Season) · Manage and supervise two separate full service kitchens Create specials for daily service and special theme parties ...
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B Gump Location: Jeffersonville, IN 47130 ... ucky Line cook: fine dining: Worked various stations on the hot line and help the chef with various caterings and daily tasks. August 2008-present Louisville Country Club, Louisville, Kentucky Line cook: Worked pantry station as well as helping with certain Chef tables as well as catering for anywhere from 25-500 people. June 2007-August 2008 Sycamore Hills Golf Club, Fort Wayne, Indiana Banquet cook: Worked directly with the chef to execute banquets both large and small while I also prepped for the line. October 2006-June 2007 Education: Sullivan University's National center for hospitality studies Associates of science degree: culinary arts 2007-2009 Serve safe Certification ...
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J Gill Location: Michigan City, IN 46360 ... prepared special complex sauces and soups Prepared special featured selections daily Pastry and deserts Planned banquet and large scale food preparation Developed menus Created recipes Performed in-house scheduling, bookkeeping, and payroll Employment History Sous Chef 03/1997 - 02/2009 Portofino Grill Laporte, IN Supervised and managed lunch shift in fine dining restaurant Formulated and developed daily features Set-up kitchen for the day Ordered supplies Supervised and trained staff as needed Assisted Executive Chef as needed Developed menu and recipes Performed bookeeping, banking and deposits tasks Sous Chef 04/1995 - 03/1997 Millers Country House Restaurant Union Pier, MI Supervised a ...
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J Szalay Location: Fishers, IN 46038 ... rofessional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Areas of Expertise Executive Chef designation Executive/Sous-C hef experience with million-dollar, upscale establishments Trained by Jack Fong of US Culinary Olympic Team and Marriot Worldwide Executive Chef Holland Training and development expertise Successful catering experience (1,600+ people) aboard Queen Mary in Long Beach, CA Maximizing kitchen productivity and staff performance Professional Experience Chewie’s Grill, Noblesville, IN – 2 years Executive Chef/Co-owner Executi ...
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J Kirrin Location: Portage, IN 46368 ... thods - Baking - Food Cost Maintenance - Inventory / Purchasing - Menu Planning & Development - Sanitation - Banquets / Catering Svc. - Training - Quality Control Excellent Multi-tasking Skills - Fluent Spanish. Experience 2006- 2007 Denny's , Michigan City, IN Manager Responsible for all ordering and managerial duties. Including cooking, Food Cost, training, all Kitchen related duties. 2004 - 2005 Compass Group, Gary, IN Chef Hired in as chef for Koko Tailors Steakhouse at Buffington Harbor Casino Complex. All responsibilities for Chef position. (Laid off). 2001 - 2004 Unique Events Catering, Schereville, IN Chef Responsible for inventory, ordering, costing, i.e.all chef re ...
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M Holley Location: Indianapolis, IN 56435 ... August 20, 2009 Greetings, Sir or Madam: Please accept this cover letter and enclosed résumé as my application for the position as Executive Chef as advertised. I am searching for a unique and challenging position that parallels my long-established professional interest and values. The nature and scope of the position as described in your advertisement and the relevant geographical features are very attractive. I am a well-trained and highly motivated, Executive Chef with a unique breadth and depth of experience and hard earned reputat ...
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B Pyle Location: New Palestine, IN 46163 ... ence Sous Chef The Armory, Dec. 2005 – Present Janesville, WI Duties: Multi-unit management. Three distinct restaurants in one facility, fine dining service, casual dining, and “banquet&# 8221; style dinner theater. Menu creation, supervision of staff, sanitation, ordering, receiving, inventories, food costing, labor costing, hiring processes. Chef, Manager Valbona’s Italian Grill, Aug. 2005 – Oct. 2005 Rockford, IL Duties: Recipe creation, food costing, training, purchasing, inventory, receiving, proper food storage and holding, supervision of all kitchen employees. Chef, Sous Chef and Line Cook Claddagh Irish Pubs, 2002 - 2005 Indianapolis, IN Duti ...
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