B Fiedler Location: Las Vegas, NV 89145 ... rd to an Executive Chef in establishments from fine dining through corporate and private club dining. I am re-entering my culinary career after time off to pursue a slightly different challenge. WORK EXPERIENCE FSD/Executive Chef February 2004 thru July 2006 Aramark SBC Los Angeles /Pasadena/ Baxter Bio-Med. Newberry Park CAChef/Manager July 2002 through January 2004 Sherman Oaks Auto Resort Traveling Corp. Exec. Chef June 2001 through Feb. 2002 Sage Dining Various contract locations Responsible for quality control, VVIP functions, overall cost control, food consistency control. Chef/Kitchen Manager October 2000 through June 2001 Calhoun's Nashville, Tn. Banquet Chef October 1999 through Au ...
97 hits
2.
C Westley Location: Las Vegas , NV 89119 ... Partie, Bouchon Venetian Hotel Las Vegas NV.May 2009 to PresentManaging various Breakfast stations. Preparing various menu items with high reguard to quality and high standards.Adheri ng to high standards of culinary organization and operations.Chef D' Partie, David BurkeVenetian Hotel Las Vegas NV.January 2009 to PresentManaging Meat Station. Preparing all steaks and inventory of protein items as per corporate requests.Server, YardhouseTown Square Mall Las Vegas NV.March 2008 to december 2008Serving Guests through suggestive selling various menu items including over 130 different Beers.Server, ChilisSouth Las Vegas StripOctober 2006 to March 2008Serving Guests through suggestive selling va ...
95 hits
3.
J Felt Location: Carcon City, NV 89703 ... fe serv, food handlers cards in 4 states, AZ, CA, NV and OR*Executive Chef, *Sous Chef, *Lead Line Cook, *Grill Cook, *Saucier, *Baker, *Fry Cook, *Saute Cook, *Short Order Line Cook, *Prep Cook,*Banquets and Catering, *Meat Market/Deli Counter, *Supervisory Skills, *Computerized Cash Register *Inventory Control, *Quality Control, *Self-directed and highly motivated, *Janitorial, *Outside and direct sales, *Telecommunicati ons, *Shipping and Receiving, Management, *Ordering Supplies, *Generating New Business, *Recordkeeping, *Stock Room/Mail Room, *Customer Service, and *Forklift Operation EMPLOYMENT:12/08 to 6/10 Self EmployedThe Contributer NewspaperP.O. Box 332023., Nashville, TN 37203 ...
93 hits
4.
L Homer Location: Henderson, NV 89074 ... s quickly, working well under pressure, and communicating ideas clearly and effectively.Exte nsive computer training, including knowledge of multiple networking environments and business software packages.Enthusi astic and experienced in work related travel Education M.B.A.-Master of Business Administration The University of Phoenix, Phoenix, AZ. 2004-2006B.P.S. Bachelor of Professional Studies-Culinary Arts Management The Culinary Institute of America, Hyde Park, NY. Concentration in Finance and Business Planning 2000-2004 Career History & Accomplishments Executive ChefFood Envy Catering and Event Planning LLC, Odessa TX, 2006-presentCrea te implementation plans to support the execu ...
91 hits
5.
D Lopez Location: Reno, NV 89503 ... EXPERIENCE:1/10- 6/10 Columbia Grammer, New York, New YorkPrep Cook/Line ServerAssisted Chef with food preparation for five hundred students and fifty teachers.Butcher ed meats prepped vegetables and salad.Prepared main line food items, side items and soups.Made sauces and gravies, baked muffins and pastries.Served students, assisted in ordering and inventory. 1/09-1/10 Aramark CBS Broadcast Center, New York, New YorkPrep Cook/Volunteer InternAssisted Chef with daily prep for up to a thousand people.Prepared sauces, marinated meats and prepped for each entree according to menu.Made soups worked grill, deli counter and prepared salads.Assisted with catering. 10/07 - 5/08 Bouchon Restauran ...
89 hits
6.
M Swack Location: Las Vegas, NV 89136 ... as, Nevada Assistant Chef, Main KitchenSept 2007 - present : Caesars Palace, Las Vegas Nevada. Sous Chef, Cafe Lago. Sous Chef, Cafe LagoAug 2005 - September 2007: Ameristar Casinos, Blackhawk, Colorado. Sous Chef, Star Club, Centennial Buffet Aug 2002 - Aug 2005 : Rio All Suite Hotel and Casino. Sous Chef, Carnival World Buffet, Village Seafood Buffet, Banquet Department. July 2001 - Aug 2002: Lake Las Vegas Resort: Mastercook July 2000 - July 2001: Grand Lux Cafe, Venetian Hotel Casino. Line Cook. Sept 1999 - July 2000: DonRoys Boardwalk Cafe and Bar. Executive Chef. March 1999 - Sept 1999: Grand Lux Cafe, Venetian Hotel Casino. Line Cook. Novem ...
87 hits
7.
K Platania Location: Las Vegas, NV 89128 ... rofessional with over 25 years experience as an Executive Chef, a strong record of achievement in providing the necessary food preparation/pres entation, training and personnel development, food and beverage back-of-the-hous e management and personnel motivation expertise to ensure streamlined operations, customer satisfaction and increased proficiency.Cert ified Manager/Instruct or of ServSafe and Hospitality ManagementEffect ive decision maker, able to quickly evaluate available alternatives in a logical mannerExcellent communication, listening and negotiation skills, coupled with the ability to establish and maintain rapport with all levels of management, personnel and cl ...
85 hits
8.
J Lowery Location: Las Vegas, NV 89120 ... t evening. 12/2007 Venetian Hotel Las Vegas, NV Cook helper Worked in the banquet kitchen helping the kitchen staff prepare for the event that evening. EMPLOYMENT 08/2009-06/2010 Xanterra Park and Resorts Grand Canyon AZLine cook I make sure that all necessary ingredients are ready and hot if need be for service. I mostly cook on the boiler and sauté stations. I also know how to work every station on the hotline.04/2009- 07/2009 Taco Bell Las Vegas NVCook Prepare food and drinks orders to customer's ticket order. Clean stock and restock workstations and display cases. 11/08-06/09 Chills Las Vegas NV Line CookResponsibili ties: Prep food, mak ...
83 hits
9.
A Spicuglia Location: Las Vegas, NV 89107 ... s form different Chefs.Availabili tyFrom March 2010Key SkillsI have a great knowledge of kitchen equipment. I have good knife skills as well as am able to work most aspects of a kitchen. I come with 30+ years of culinary training, where I have been a line cook, master cook, butcher, lead butcher, Asst Ex Steward, Room Chef. I have knowledge in food cost and labor control. I am Serve Safe certified. I have basic knowledge of Excel and Word.I am able to work, broiler, griddle, eggs, pantry, ect.I am seeking a position to advance my knowledge in the culinary field. Looking to learn various aspects form different Chefs.From March 2010EducationI have no primary education; my knowledge comes from ...
Saved Resumes
