J Gillming Location: Kansas City, MO 64129 ... ventory, budgeting, and accounting skillsHiring and training in accordance with Serve SafeRELEVANT SKILLS AND ACCOMPLISHMENTSC ulinary Knowledge and Experience Most recent job, Executive Chef of Villages of Jackson Creek, retirement communityRespons ible for all L.T, A.L., and Rehab.Certified to teach Serve Safe with the Association of Culinary Federation Responsible for the Chef Apprentice Program in accordance with Johnson CountyCommunity CollegeTraining and supervising all new membersResponsib le for menu planning and banquet productionExperi ence in Fine Dining CuisinesIn charge of all hot and cold food productionRespon sible for accurately inventorying and record keepingReduced food c ...
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C Pate Location: Springfield, MO 65804 ... Email (chefchrispate@y ahoo.com) Career Objective To obtain a position that will utilize my work experience, as well as offer an opportunity for growth within the company. Work History 01/90 to Present/Owner-Ch ef/Cookies to Caviar Catering/Camdent on, Missouri All aspects of owning;, operating, and running a full service catering business. 05/08 to Present/Sous Chef/Der Essen Platz/Camdenton, Missouri ...
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C Stewart Location: Kcmo, MO 64118 ... ort, Kansas City MO 2002-2010Running of shifts in kitchen and controlling labor hoursTraining/mo tivating of staff to ensure departmental success Lead Cook/Assistant Purchaser for the hotelBanquet and restaurant menu developmentExecu ted tasting panels for weddings and large groupsPurchasing /receiving and controlling various areas of hotel including the receiving of food, beverage, guest and internal packagesAssist in inventory; maintain food cost, and paying of hotel bills Kansas State University, Manhattan KS2000-2002Super vised state and student workers in various dining centers on campusHelped in planning, production and service to students of dining centers on a daily basisInvolved in ...
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B Scherretz Location: St Louis, MO 63114 ... r able to drive departmental goals, work with all levels of staff, and promote a positive environment. Recognized as a true professional ready and able to share expertise and remain calm in the face of challenge and chaos. Core competencies include: • Menu Creation • Guest Service/Satisfac tion • Food Safety (ServSafe) • • Ingredient Selection & Procurement • Food Cost Management • • Kitchen Operations Management • Event Management • Banquet Operations • PROFESSIONAL EXPERIENCE THE DEARBORN INN, A Marriott Hotel, Dearborn, MI AAA Four Diamond Luxury Hotel, situated on 23 acres, featuring the Main Inn, 2 Colonial lodges and 5 Colonial guest homes, in addition to The Early American R ...
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N Stevens Location: Kansas City, MO 64114 ... seeking a Chef or Kitchen Manager position in a high volume restaurant ExperienceAssist ant General Manager 01/07-Present Buca Di Beppo Supervision of all restaurant staff Food and supply ordering Bar inventory and ordering Banquet and catering sales and planning HACCP documentation Accountability for daily cash deposit and petty cash accounts Kitchen Manager 07/06-12/06 O’Dowds Little Dublin Supervision of kitchen staff of 8 employees Food and supply ordering Weekly inventory and cost analysis Haccp and sanitation responsibility New menu development and implementation Maintaining and updating Excel spreadsheets for Food Cost and Labor Sous Chef 01/01-06/06 Plaza Three The ...
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R Sparks Location: Kansas City, MO 64116 ... rogram;AOS DegreePasadena,C aliforna 2007ACCOMPLISHME NTS:Completed The Disney College Program 2007-marketing and leadershipEMPLOY MENT HISTORY:Sega Gameworks-Line Cook; Ontario,CA Sept 2005- Feb 2006The Disneyland Resort-lead dinner cook; Anaheim,CA Feb 2007- June 2009ADDITIONAL INFORMATION:serv safe certificate, first aid certifica ...
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G Gulardo Location: Saint Charles, MO 63304 ... uch supervision do you employ?Is there a probationary period?Are there opportunities for advancement?What is this company's philosophy on the older worker? INTERVIEWER'S QUESTIONSHow do you feel about working with the elderly?Why did you go into cooking as a profession?Tell me about your education and training?Tell me about your previous job experience?What type of food prep do you enjoy the most?How would you improve on some of our dishes?What attracted you to this position?What do you hope to bring to this position?How do you handle high stress situations?Descr ibe what you liked and disliked about how you were managed in a previous job?Gay Gulardo105 Venice Circle, St. Charles, Mo. 63 ...
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D Ross Location: Union, MO 63084 ... ent experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. A vast comprehension of foods, their preparation and cooking methods. Baking and pastries have also been an area of focus. Extensive knowledge and skill with banquet operations. Areas of Expertise Sous-Chef experience with million-dollar, upscale establishments Banquet Chef experience with upscale Country Club Pastry Sous-Chef Maximizing kitchen productivity and staff performance Professional Experience The Country Club of St. Albans, St. Albans MO 2000-2009 SOUS-CHEF Pastry and Banquet Sous-Chef for Country Club serving Regional American, French, a ...
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M Mckay Location: Saint Louis, MO 63301 ... success leveraging management skills and experience to achieve business goals with focus on improved operational systems and processes, increase team productivity and generate significant local and corporate profitability. FUNCTIONAL STRENGTHS · Seasoned Profit/Revenue Producer Business Sense of Facility Design and Utilization Strategic Planning and Market Evaluation Leader in Organizational Efficiency Skillful Manager with Staff, Management and Vendors Capable Team Builder with Creative/Inclusi ve Management Style PROFESSIONAL EXPERIENCE Ameristar Casino, St. Charles, MO 2005 to 2009 Restaurant Chef; Falcon Diner · Managed Culinary and Sanitation operations wi ...
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S Young Location: Holts Summit, MO 65043 ... 3 896-5679, CELL 573 645-4743 EMAIL young2001@mchsi. com OBJECTIVE: To make a positive change in my employment. Work with owners/managers who enjoy the food industry while maintaining professionalism. To bring my experience and creativity to an establishment that wants to be successful. KEY QUALIFICATIONS: Culinary Degree Working in the hospitality industry for 17 years Working in the subsistance field while in the marines Ability to create new menu items and write recipes for them EDUCATION: High School Graduate - Jefferson City, MO 1982 ...
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