E Hamilton Location: Southfeild, MI 48033 ... marketing, promotions, and cost control. Excellent communication skills; maintain positive relations with staff and customers in high-volume, fast-paced operations. Proven ability to handle currency and financial transactions accurately; resolve discrepancies promptly; licensed by the Illinois Gaming Board. Familiar with Microsoft Word, and e-mail. Employment Union Street Restaurant, Detroit, MI 1 / 93 - Present Executive SOUS Chef Responsible for all of food ordering, menu creations, daily specials. Perform monthly inventories , food cost , weekly scheduling . Supervise all kitchen personal duties ranging from hiring to disciplinary actions. Hand ...
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R Elkins Location: Westland, MI 48185 ... nd execution utilizing a variety of culinary, management, cost control, and management skills. I desire to continue to create and produce a variety of unique events while enhancing client's dining through personal initiative, employee interaction and production of superior products. RELEVANT EMPLOYMENT: More than twenty years of food service experience encompassing all facets of banquet management, restaurant and staff management. This includes positions as General Manager, Banquet Sales and Management, Chef and all areas of purchasing and human resources EXPERIENCE: LCC Catering Westland, Michigan Owner/Chef/Event Planner March 2001-Current. While positioning LCC Catering a ...
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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 ...
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M Shaw Location: Roseville, MI 48314 ... roduction staff. Ø Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Ø Schedule and coordinate the work of cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. Ø Conduct regular physical inventories of food supplies, and access projected needs; order all food and supplies for catering and cash operations. Ø Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. Ø Establish controls to minimize food and supply waste. Ø Safeguard all food preparation employees by ...
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M Hurst Location: Grosse Ile , MI 48138 ... ent experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Consistently maintained quality product while holding costs in line. Managed country club food service, satisfying the upscale membership. Areas of Expertise • Executive/Sous-C hef experience with million-dollar, upscale establishments • Trained at the Culinary Institute of America • Training and development specialist; teaching instructor with local schools • Successful catering experience • Maximizing kitchen productivity and staff performance Professional Experience Ann Arbor City Club 2008 – Present EXECUTIVE CHEF • Executive C ...
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P Litton Location: Saint Clair, MI 48079 ... y seeking a full term position which will allow me to use all of my years of experience and education. The training that i have acquired through Master Chefs and C.E.C. Chefs, has allowed me to pinpoint problems and train a staff too execute recipes properly. Use the corporate training I have pursued and executed has allowed me too use digital dining programs .Read and understand P/L statements. Follow a budget in labor cost/food cost. Employment History: The Vernier Hotel/Restaurant Fair Haven,MI09/2008- 10/2009Executive Chef/Sushi Chef Insure the highest quality of product for sushi bar .Execute ordering, set-up, portioning and break down of sushi bar. Roll sushi to order, ma ...
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E Diamond Location: Detroit, MI 48205 ... ervice Mgt. Education : Oakland Community College, Farmington, Hills MI. (9/93 to 6/97) Culinary Arts Apprentice Program (certificate of completion) pres. Working Associate degree.- Jr. A.C.F. member2/2009 to pres. Hotel St. Regis _ Downtown Detroit, MI. (Sous Chef /Exec. Chef as of 8/09) 10/08 to 1/09 K.B.R.- ( Kellogg, Brown & Root ) LOGCAP III Program - Bagram, Afghanistan ( Sous Chef )12/07 to 9/08 Downtown Marriott Hotel (General Motors Headquarters) Renaissance Center Detroit, MI. (Grade II cook)5/07 to 10/07 Hilton Garden Inn (Hunter House) Harmony Park, Downtown Detroit, MI. (Sous Chef)12/06 to 5/07 Compass Group/Eurest Dining Compuwa ...
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M Askelson Location: Kalamazoo, MI 49009 ... PROFILE Culinary professional with 12 years of experience in fine dining, banquet kitchen, and casual restaurants. Expertise includes creating daily specials, menu planning, and platter design and concept. Detailed knowledge of proper sanitation standards, seasonality, and current culinary trends. EDUCATION CULINARY INSTITUTE OF AMERICA Hyde Park, New York. Associate of Occupational Studies in Culinary Arts (October 21, 2005) Group Leader Deans List HIGHLIGHTS Participated in 2008 "Seven Courses of Gold" paired with Chef/Owner Ryan Soule of Oakwood Bistro Serve Safe certified Active ACF member PROFESSIONAL EXPERIENCE Oakwood Bistro Eclectic American Bistro Kalamazoo, Michigan (oct 200 ...
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R Kusmack Location: Greenville, MI 48838 ... enti ceshipsHandke's Cuisine, Columbus OH, 1994, Trio Restaurant, Chicago Ill, 2001, The French Laundry Restaurant, Yountville CA 2002, The 1913 Room, Grand Rapids, MI 2004EMPLOYMENT Chef Consultant October 2008-Current Working Chef * Opened new restaurant Wild Fire Grille implementing S.O.P's and hiring/training 35 member kitchen staff * Restructured wine and cheese retail shop into successful restaurant with local ingredient and blackboard menu theme * Assisted Chef/Owner with opening of private club to public restaurant and public banquet facility Tapawingo Restaurant April 2008-October 2008 Executive Chef ...
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J Davenport Location: Detroit, MI 48227 ... as of food and grill preparation to ensure food is prepared at its optimum level. Have flair of creativity for the finished product. Highly proficient in the technical terminology used in a restaurant environment. I have knowledge of the operation of a kitchen, as well as the maintenance of the kitchen food service equipment. A strong TEAM leader, who uses every opportunity to help provide motivation to co-workers thereby maintaining harmony in the work environment, one way of motivation is getting workers to take pride in their work as food items are being prepared. Another way is not only expecting but practicing sanitation at all times using the clean as you go policy this way you ma ...
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