W Canter Location: Taylorsville, NC 28681 ... ment, growing sales, budget objectives, staffing and costcontrols.Ade pt at communicating effectively with customers, vendors and staff.Ability to coach staff to perform to their maximum potential.Except ional organizational and planning skills; adaptable; enjoys new challenges.Fresh Foods Manager/TrainerH arris Teeter Inc, Cornelius, NC (2006-present)Ke y AccomplishmentsS uccessfully recruited, hired and trained department and assistant managers for allstores.Develo ped part time associates for full time, key positions.Maximi zed sales opportunities, with consistent, quality service and products.Created gross profits by managing purchases and reducing waste. Fully accountable forprofit an ...
97 hits
2.
S Ermis Location: Charlotte, NC 28269 ... edge from professional artisans through dedicated and determined efforts to further expand my artistic skills and abilities as a pastry chef.Highlights of Qualifications:A ssociates Degree in Baking & Pastry ArtsEstablished foundation in art and artistic compositionBasic mastery of baking & pastry techniquesFull understanding of key health & sanitation concerns Relevant Skills and Accomplishments: Completed pastry externship with Chartwells Higher EducationMade Deans Lists during two terms.Experience in creating custom designed desserts for eventsExperience in planning party menusDesigned and baked custom cakes for birthday, baby shower and bachelorette party eventsAwarded 4th ...
95 hits
3.
J Wilson Location: Greensboro, NC 27405 ... of becoming a well qualified cook and eventually a chef. EDUCATION: TREASURE ISLAND ADVANCED CULINARY ARTS SCHOOL, .San Francisco, California.(Febr uary 1996-April 1997) Received Diploma in Advanced Culinary Arts JOB CORPS, Glenmont, New York. May 1994-February 1996.. ...
93 hits
4.
C Johnson Location: Raleigh, NC 23504 ... cal Vocational Center, 1330 North Military Highway, Norfolk, VA 23502 Catering 1 and 2, Certificate of Completion2006-P resent Shaw University 118 East South Street, Raleigh, NC 27601Majoring in Business Administration with a concentration in Business Management with a minor in MathematicsOvera ll GPA 2.9-3.1WORK EXPERIENCESeptem ber 2004-June 2006 Mrs. Barbara Pendleton, 2261 Jeffrey Drive, Norfolk, Virginia 23518Child TutorProvided academic assistance for two children in various subjects, ages 12 and 7.September 2005-December 2005 Sound Way to Easy ReadingWorkshop AssistantProvide d assistance in the fields of reading, writing, and arithmeticMay 2007-August 2007 The Worlds at Busch Garde ...
91 hits
5.
M Vetro Jr Location: Boone, NC 28607 ... ain Street locale that catered to a seasonal influx of tourists. Served up to 500 guests on a busy day. · Worked all aspects of the hot and cold stations. · Trained, supervised and managed a kitchen staff of approximately twenty employees. · Responsible for inventory, purchasing, quality control and managing food costs. · Coordinated with local brewers and alcohol distributors to host tasting events and wine festivals. Chef/Owner Vidalia, Inc. Boone, NC October 2005 - February 2008 · Opened a small, local-customer-b ased restaurant with a maximum seating capacity of 45. Conceptualized theme, décor, name and style of food. · Researched and developed a menu that focuse ...
89 hits
6.
L Delcastillo Location: Brooklyn, NC 11229 ... : 347-733-9284` 42; Email: Lorip1212@aol.co m EXPERIENCE Soho House, New York, NY – 5/05 – Present Executive Pastry Chef ▪ Creating and implementing dessert menu ▪ Payroll ▪ All Hotel functions and room service menus ▪ Weekly scheduling of pastry department ▪ Health and safety (i.e Refrigeration temperatures, etc.) ▪ Off site functions; L.A. Oscar Event 2006 & 2007 ▪ London Afternoon Tea Fashion Week 2006 ▪ Breakfast pastries ▪ Specialty Cakes ▪ Inventory and Accounts Receivable Bull Run Restaurant, New York, NY - 9/03 - 5/05 Head Pastry Chef ▪ ...
87 hits
7.
T Lenardson Location: Charlotte, NC 28269 ... r 2008 Operate a 50 seat New American Tapas restaurant Create and execute menus weekly to highlight local seasonal fare Pair wines, beers and cocktails with each dish in order to create an authentic culinary dining experience Elevation, Aspen, COSous ChefJanuary 2008-November 2008 Oversaw preparation and service for 150 covers daily Diversified the menu in order to increase sales Maintained target food cost of 30% Assisted in inventory and purchasing Levy Restaurants, Chicago, IL Executive Chef, Conseco Fieldhouse, Indianapolis Indiana August 2007-January 2008 Oversaw preparation and ser ...
85 hits
8.
A Morua Averhoff Location: Angier, NC 27517 ... Carolina February, 2009• Chocolate Demonstration, 2 hour continuing education course by ACFNotter School of Pastry Arts, Maryland April, 2008• Sugar Fundamentals and Trends, 21 hour continuing education course by ACFNew York Restaurant School, New York, NY March, 1992• Degree in Pastry Arts• Graduated Cum LaudeExperience: Mad Hatters Bakeshop, Durham, North CarolinaHead Pastry Chef December, 2008-Present • Responsible for all baked goods from cookies to wedding cakes summing to hundreds of dollars per day. • Supervise and manage one ful ...
83 hits
9.
A Hill Location: Raleigh, NC 27615 ... ree in Applied Science, Culinary Technology August 1999-May 2003 Cape Fear Community College Wilmington, North Carolina Awards received Employee of the Quarter, St. James’ Plantation Graduate with Academic Honors, Cape Fear Culinary Curriculum “Salute to Excellence”, National Restaurant Association Accreditations and Licenses National Restaurant Association Education Foundation Certificates of Course Completion TIPS(Training for Intervention ProcedureS) Certification Work Experience Catering Chef/Coordinator August 1997 – Present“Catering by Anna Katherine” Oak Island & Raleigh, North Carolina Contractor catering for 6 catering companies Self owned and operated Co ...
81 hits
10.
N Beaver Location: Kill Devil Hills, NC 27948 ... tonewall Jackson High School, Mt. Jackson, VA 1992ATI Career Institute of Culinary Arts, Falls Church, VA 1995(presently known as Stratford University)Blue Ridge Community College, Weyers Cave, VA 1998QUALIFICATIO NS CulinaryWorked in the industry for the past twenty yearsCompetent in all aspects of a busy restaurant kitchenWorked as Executive Chef to set up and institute all policies and procedures for the BOH of new start up restaurant from conception to opening, to day to day operationsDesign ed and developed all menu items and concept for fine dining restaurantDevelo ped and set up catering concept and menusServed as Pastry Chef for Inn and fine dining restaurant (capacity 140)(weddin ...
Saved Resumes
