J Daniel Location: Seneca, SC 29678 ... CO, ARAMARK, Compass, Center Plate, Wal-Mart, Bi-Lo, and FoodLion. • Traveling cross-country for trade and industry shows: NRA, CaterSource, Boston International Seafood Show, New York International Hotel and Restaurant Show, and multiple SYSCO op-co regional shows. • Catering for multiple, large-scale events and local charity events. • Research and development for new products and recipes using product line, development of menu items for different chain operations and grocery store POS. • Working with Pro-Start and NRAEF at state and national competitions as both a judge and volunteer. 2006—2007 113 Chophouse and Grille, Seneca, S.C. Executive Chef • Menu design and development • Created d ...
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C Thompson Location: Charleston, SC 29403 ... ____ ________________ ________________ ________________ ________ Employment Baker 3/06 - present Cupcake Charleston Opening the store for business, overseeing employees Baking cupcakes, making frostings, decorating cupcakes Taking orders, helping customers Pastry Chef 4/03 -10/07 Fish Restaurant Charleston Creating and maintaining a dessert menu for the restaurant Baking breads, creating displ ...
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O Smith Location: Bluffton, SC 29910 ... ers. EDUCATION: High School Diploma, Bob Jones Academy, Greenville, SC 1991 Associate of Science, Johnson & Wales University, Charleston, SC 1996 Additonal correspondence courses, Science of Baking modules 1 & 2, American Institute of Baking, Fall of 2006 ACCOMPLISHMENTS: In fall of 2004, I established bread production at The Inn at Palmetto Bluff, a newly opened 5-star resort in Bluffton, SC. All breads utilized in the resort's main restaurant, banquet department, and corresponding outlets are produced from scratch, using ideas and formulas which I provided. In October of 2006, The Inn at Palmetto Bluff was named the number 2 resort in the United States, by readers of Co ...
93 hits
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J Trythall Location: Longs, SC 29568 ... growth and advancement. QUALIFICATIONS MANAGEMENT SKILLS: Kitchen Manager- Maintain profit and loss budgetary parameters related to ordering, inventory, menu requirements and human resources. Analyze daily sales data and inventories to maintain par levels and make necessary adjustments. Prepare and maintain budgets Purchasing Manager- Purchase all food and non-food products by seeking corporate contracts and bid pricing. Developed and implemented purchasing and receiving standards according to company and HACCAP standards. Cafeteria Manager- implementation and development of cafeteria merchandising, signage and daily task listing for full-time employees serving over 1,000 customers ...
91 hits
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M Tilmon Location: Aiken, SC 29805 ... ities pertaining to owning and maintaining a Café/Restaurant . As well as all the responsibilities held as Managing Chef. On and off site Catering. 2006-2007 Amanda’s Café Aiken, SC Managing Chef Managed staff of 2 -10 employees. Responsible for all food preparation and overseeing dining room services. Additional responsibilities included hiring, training, scheduling, supervising a service team, managing the food inventory and supply budget, and complying with regulatory and sanitation standards. 2006-2006 Point of Destination Café Philadelphia, PA Ex ...
89 hits
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D Boatwright Location: Fort Mill, SC 29707 ... in the art of pastry and baking.Education : The Culinary Institute of America. Hyde Park, N.Y. Associates of Occupational Studies Degree. Baking and Pastry Arts. November 30, 2001 Bachelor's of Professional Studies Degree. Hospitality Management. October 17, 2003 Carpinteria High School Diploma. Carpinteria, CA. June 11, 1999Experience: United World Mission-Huy, Belgium, Europe 8/2007-8/2009 Missionary-I spent this time overseas with my husband and a team of young Christians trying to share our faith with the people of Belgium. We ...
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N Wilson Location: Bluffton, SC 29910 ... RY OF QUALIFICATIONS Executive Chef, Pastry Chef, & Corporate Pastry Chef Directed and oversaw operations of the kitchen, including menu development, inventory, purchasing of food, supplies, and food cost control Created and updated menus to maximize profits and minimize loss Tested, developed, and created standardized recipes Monitored customer satisfaction Owned and operated independent wedding and special event cake business Created and oversaw pastry menus for thirteen restaurants in the Chicago area Lead and directed the work of kitchen staff Certified in ServSafe Sanitation WORK OF EXPERIENCE RADDA TRATTORIA - BOULDER CO OCT 07 - D EC 08 Pastry Chef ...
85 hits
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J Picha Location: Fort Mill, SC 29715 ... ealthcare, Compass Group, Charlotte, NC Production Manager: Responsibilities included successfully creating culinary productions and managing day to day operations. Continually directed staff to adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation, menu development, inventory, purchasing, cost control, training and personnel management. Defined all financial goals and adhered to a strict cost controlled environment. Maintained the additional duties of a catering service that continually added value to our company. Production Line Cook: Responsible for cooking and maintaing retail standards for all foods. 08/96 – 02/05 Eurest Dining Services, Compa ...
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J Kunkel Location: Bluffton, SC 29910 ... ge positions including Pastry Chef, Executive Sous Chef, Corporate Traveling Chef, Executive Chef, and General Manager. Extensive formal training in the culinary arts which has included Advanced Chef's Education at the Culinary Institute of America. Currently seeking a key position with a private club or up-scale restaurant offering opportunity for continued professional growth in the culinary field . RECENT CULINARY EXPERIENCE______ ________________ __ Executive Sous Chef 2002 to 2008 Colleton River Plantation Club, Bluffton, SC At various times, prepared lunch, dinner, brunches, and banquets at this AAA, 4-diamond private club, with a 400-seat main ...
81 hits
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K Evans Location: North Augusta, SC 29860 ... nts. Friendly, outgoing, and personable with well-developed interpersonal skills. Versatile and resourceful adapting easily to new environments and requirements. Well rounded flexible team player who enjoys challenges and thrives in a “people” environment. Work experience 3/30/09-4/13/09 Masters 2009 Augusta, GA Lead Cook Responsible for all kitchen and dining room operations. Responsible for inventory for day to day operations. Ensured the quality of food and preparation. Broke down and set up kitchen, dining room. Team player and enjoy being busy. 2007 Logan’s Roadhouse Orlando, FL Trainer Train new employees on grill and ex ...
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