D Cress Location: Ann Arbor, MI 48103 ... Skilled in creating menus, preparing food, and lowering food and labor costs. Have handled high pressure environments and make dishes of good taste for large volumes in stipulated time efficiently. Managed chefs and trained staff to handle tasks and make delicious dishes.Strengths :Extremely skilled at putting my own stamp on traditional dishes and creating new combinations, creativity and a flair for experimentation being one of my major assets.Member American Culinary AssociationDevel ops systems for a productive and efficient work environment including: prep lists, inventory sheets, posted menus and schedules.Have been involved with four new kitchen renovations or openingUnderstan ding ...
97 hits
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M Alderink Location: Jenison, MI 49428 ... g with people and making a noticeable difference in every aspect of the business. Summary of Qualifications The ability to be flexible and multi-task with excellent follow through Serve-safe certified…..exp. 2013 Menu creativity and presentation Excellent organization skills Skilled with food nomenclature, scheduling, purchasing, inventory and labor control Managing employees Computer skills to include online ordering, Microsoft Office, and various e-mail accounts Can prepare a wide variety of cuisines Developed strong relationships with Sysco, GFS, US Foods, Van Erden, Carmella Foods, Foleys Fish Boston, Superior Seafoods, and various other specialty suppliers. Wo ...
95 hits
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B Vande Water Location: Muskegon, MI 49445 ... American and international style cuisine. STRENGTHS * Proven ability to produce quickly under pressure at a high level. * Basic mastery of cooking philosophy and technique. * Full range of managerial skills. * Understanding of all key health/safety and sanitation concernsEMPLOYME NT Chef III 12/09-05/10 Vail Resorts Ltd, Avon, CO- Prepare and stock chef specials for ap/panty station eveningservice in mountainside fine dining venue. Senior Chef de Partie 05/09-11/09 Seasons Hotel Newman, Western Aus, Australia - Stock/Prep all stations for eveningservice, maintain all par stock levels, run pantry/ap station for evening service.Second Sous Chef 12/08-05/09 Edgewater ...
93 hits
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A Johnson Location: Grand Haven, MI 49417 ... ding maintenance.Mana ge general operation of entire kitchen, prep-work, banquets and sanitation/Gener al home carpentry, including domestic home care.Relevant Skills and Accomplishments: Business Management - Computer skills, fork lift operation, minor building maintenance including operation of floor machines.Employm ent History:Chef owner May 2006-presntChef in a BoxMasterswork CarpenterSpring Lake, MI July 2004 - April 2006Night Store ManagerMeijer, Grand Rapids, MI August 1992 - May 2004Prep ChefPorto Bello's, Grand Haven, MI March 1991 - August 1992ChefTerra Verda', Nunica, MI ...
91 hits
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S Mahan Location: Chesterfield, MI 48047 ... ugust 2007 CLUB CHEF I work as the club chef at the Harbour Club Bar and Grille. My responsibilities include making the menus, daily/weekend specials, inventory, food ordering, schedules, banquets and special events. I also run the line during all functions. This is the first season of 21 seasons that we are showing a profit for the grille. Rate of pay $ 15.00 per hour + + + The Classics at Lely Resorts, Naples, FL December 1997 - March 2004 CLUB CHEF I started at the Classics working the turn window and prep cook for the main club ...
89 hits
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J Seery Location: DEARBORN Heights, MI 48125 ... lly utilized and continually challenged. SUMMARY OF QUALIFICATIONS: Versatile, knowledgeable and adaptable to new and demanding environments. Goal oriented, resourceful, cooperative and capable of coordinating multiple kitchen duties within complex deadlines. *Banquet Coordination & Preparation *Hot Food Production *Menu Planning *Food Cost Management *Kitchen Communication Skills *Cold Food Preparation *Butchering *Sauces EDUCATION: THE CULINARY INSTITUTE OF AMERICA OCTOBER 1997 to MAY 1999 Received an Associates degree in Occupational Studies in Culinary Arts Graduated with a 3.4 grade point average Professional Experience: Corporate Dining Concepts Novi MI General Manger Executive Che ...
87 hits
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D Mcdougall Location: Williamsburg, MI 49690 ... this career. Education2006 -2007 The Cooking and Hospitality Institute of Chicago - Le Cordon BleuA.S. Culinary Arts Chicago, IL2003-2005 Northwestern Michigan CollegeCulinary Arts Program Traverse City, MI1999 - 2003 Traverse City West Senior High SchoolCollege Preparation Program Traverse City, MI Professional experience2006-2 009 McCormick & Schmick's Restaurant Group,Sous Chef Chicago, ILSuccessfully executed a high volume restaurant, ensuring quality and focus on complete customer satisfaction.Hel ped to mainta ...
85 hits
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G Kindy Location: Lansing, MI 48906 ... * Kitchen Management * Team Building * Meal Preparation * Staff Management * Business Revenue / * Inventory Control * Customer Service Growth * Special Events, Catering * Training Analysis * Cost Reduction & Planning Core CompetenciesReco gnized throughout my career for being a visionary Chef leveraging in depth knowledge of the marketplace & the competitor landscape to significantly increase revenue and operations municipals. I have solid organizational, communication and team building skills. Highly skilled in crea ...
83 hits
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E Hamilton Location: Southfeild, MI 48033 ... cellen t communication skills; maintain positive relations with staff and customers in high-volume, fast-paced operations.Prove n ability to handle currency and financial transactions accurately; resolve discrepancies promptly; licensed by the Illinois Gaming Board.Familiar with Microsoft Word, and e-mail.Employmen t Union Street Restaurant, Detroit, MI 1 / 93 - Present Executive SOUS ChefResponsible for all of food ordering, menu creations, daily specials.Perform monthly inventories, food cost, weekly scheduling.Super vise all kitchen personal duties ranging from hiring to disciplinary actions.Handle extensive billing, check writing, and accounts payable.Supervis e the setup of daily servi ...
81 hits
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M Askelson Location: Kalamazoo, MI 49004 ... linary professional with 14 years of experience in fine dining, banquet and casual restaurants, expertise to include creating daily and weekly specials, menu planning, from conception to execution while leading an involved culinary team.HIGHLIGHTSA .O.S., Culinary Arts, C.I.A.Participat ed in 2008 "Seven Courses of Gold"Participate d in 2009 "March of Dimes" dinner/auctionEx tensive experience with training, communication, professionalism. Production of rotating regional and seasonal a la carte menu.Cater off-premises wine dinners, including on premises cooking, plating, serving and clearing between courses, having direct contact with guests, answering questions, and mixing drinks, while coo ...
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