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 ...
97 hits
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S Stewart Location: South Bend, IN 46614 ... ve Sous Chef duties * Planning and production of menus * Inventory and daily ordering 11/07- 7/09 Wal-Mart South Bend, IN Deli AssociateCutting and weighting of meats for customersCooking and up keep of all foods in hot caseDaily cleaning of Deli and all equipment 1/05 - 4/08 Notre Dame University Notre Dame, INFloor ChefManaging 8 to 10 employeesDaily preparation of food for 1500 to 2000 studentsSupervis ion and preparation of multiple item menus 11/03 -11/04 Holy Cross Care & Rehab South Bend, INAsst. Dietary ManagerPreparati on of Bi-weekly schedulesDaily Managerial dutiesPreparatio n and se ...
95 hits
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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 ...
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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J Rooney Location: Valparaiso, IN 46383 ... IN.April 2004-Present Executive Chef / OwnerTeaching Kitchen & Cafe Teach Culinary Classes to general public Culinary Research and Development Oversee Café operations Food Marketing ConceptsIndianap olis, IN.July 2002-April 2004 Broker Sales RepBrokerage Firm Maintained Foodservice Distributor Account Training of distributor Sales Staff on Manufacture Brands Independent operator sale presentations Provision Marketing INC.Indianapolis , IN.June 2002-November 1996 Chef ConsultantBroker age Firm Maintained Foodservice Distributor Account Training of distributor Sales Staff on Manufacture Brands Independent operator sale presentations Sheila’s CateringValparai ...
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C Benacchi Location: Laporte, IN 46350 ... expertise in all facets of professional cooking and restaurant management experience. *Owned and operated the Restaurant Sauté for three years.AREAS OF EXPERTISERestaur ant DevelopmentStaff Hiring and trainingBanquet/ Facility CoordinationQual ity AssuranceCaterin g Services (1200 + people)Menu & Recipe DevelopmentThoro ugh understanding & implementation of Budgets & FinancialsPROFES SIONALEXPERIENCE Great Lakes Catering, Michigan City, IN 4/2010 - Present CONSULTANTHired as consultant and chef for specialty/High-E nd eventsResponsibl e for working with clients to create specialized menus, presenting tastings and organize event from ordering of p ...
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S Walker Location: East Chicago, IN 46312 ... oking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Area s of Expertise* Training and development specialist.* Successful catering experience (2 to 500+ people)* Maximizing kitchen productivity and staff performanceProfe ssional Experience Walkers Ribs LLCOwned and operated BBQ Rib Restaurant 01/09 to 11/09Louie's Chophouse, Jameson's Pub and The Ven.UExecutive Chef 12/07 to 10/08 Oversaw day-to-day operation of three restaurants. Managed and supervised three kitchen staffs, responsible for menu development, creation of daily, weekly and week ...
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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 ...
83 hits
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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 ...
81 hits
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T Brown Location: Otterbein, IN 47970 ... asing InventorySchedul ingSpecial diet development and implementationHA CCP trainingSpecial event planningCatering productionDaily productionBudget planningUnit financial accountingLiaiso n to the dining committeeSanitat ion1991 - 2003Entrées are Us, Phoenix AZCatering and Event planning companyPosition: Executive ChefResponsibili ties:Event planningRecipe developmentEvent layoutEvent productionBudget planningPurchasi ngInventory controlTransport ationHACCP training and controlSchedulin gCustomer RelationsServe safe certifiedCompute r proficiency - Word, Excel, Publish ...
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