P Fish Location: Burkesville, KY 42717 ... e to find a job within a corporation that offers long term stability and growth. I am a non drinker and non smoker, and very dedicated to the hospitality industry. Overview: I started cooking at the age of 13, now 39 I Trained under Chef George Hirsch at NYIT, NY. 1988-1989 I continued my skills at the age of 24 in United States Coast Guard. Then proceed to pass on my knowledge to others as a Culinary Instructor at Restaurant Row, NY Areas of Expertise: Training, HACCP, QC, Inventory, Food Cost, Scheduling, Time Management Sous Chef/Chef Manager, Aramark Corporation Chef for Compass Group, Chartwells, NY Training and Development Specialist; Culinary Instructor Successful catering experienc ...
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R Moore Location: Ashland, KY 41101 ... isine by the A.C.F. ServeSafe Certified Experience in menu creation and presentation,for casting and budgeting, labor and cost control. ordering and inventory.EDUCAT ION:Served apprenticeship at the Cafe Adlewarth in Garmisch Germany and Bon Appetit Restaurant in Dunedin Fl.AA degree St Petersburg CollegeACCOMPLIS HMENTS:Particiap ted in Demonstrations in both Culinary and Ice Carving events. Featured in "The Huntington Quartly" for The Mobay Cafe and The Elephant Walk restaurants. Featured in the May 2006 issue of Southern Living. Participated with the Raymond James' Abilities Foundation in several events (featuring the chefs of Tampa Bay)EMPLOYMENT HISTORY: Genesis Healthcare, Huntington ...
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B Avery Location: Louisville, KY 40210 ... EMPLOYME NT HISTORY:LOUISVIL L METRO YOUTH DETENTION CENTER--ICOOK THE EXACT NUMBER OF ITEMS FOR YOUTH IN CORRECTIONS CENTER,(3)MEAL A DAY (6)DAY A WEEK.FOR ABOUT 13YR ...
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M Alexander Location: Lexington, KY 40517 ... erience [ 2008-Present ] ARAMARK EKU Dining Services Richmond, KentuckyExecutiv e ChefTotal P&L Accountability for Full Service Campus dining business including several satellite locations, and a full service on and off site Catering operation. Managed a ninety plus employees including three salaried managers and 8 Supervisors for the Board Plan alone.Responsibl e for Food and Labor cost projections and post costing.Responsi ble for a three week cycle menu with adjustments; per semester including pre-costing and post costing.Conducte d multiple classes, exhibitions and competitions including the ARAMARK Culinary Excellence Awards. Additional professional activities [ 2007-2008 ] Tu ...
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R Zumwalde Location: Union, KY 41091 ... ntExecutive Chef, Tousey House Tavern: Burlington, KentuckyCreating up-scale modern southern cuisine. Focused on bringing "numbers" in line to achieve profitabilitySep tember 2008 - October 2009 Executive Chef, Sheraton Cincinnati North: Cincinnati, OhioImplemented up-scale, Key West Caribbean inspired menu. Coordinated banquets, conventions and fast food outlets. Brought cost controls in line with 25% food cost. January 1999 - July 2008 Chef/Owner/Gener al Manager, Milan Railroad Inn: Milan, Indiana150 seat Fine Dining Country Bistro with rustic lounge and quaint, over-night accommodations. Expanded clientele base with regional/seasona l menu creativity. Organized special funct ...
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S Bonner Location: Hopkinsville, KY 42240 ... nts that encourage and challenge employees to produce desired results$ Proven success in food service operations, sanitation, quality control, with the ability to build and manage productive-cross -functional teams of highly skilled employees $ Capable of working effectively in high pressure situations with the capability of creating and implementing standardized procedures, to meet ever changing needs and meeting tight/inflexible deadlines as well as ensuring appropriate costs controls measures are in place $ Excellent verbal, written and presentation skills allow for effective communication of ideas and concepts $ Acknowledged as a highly organized, articulate professional who knows how t ...
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B Hoeffer Location: Covington, KY 41017 ... . Culinary innovator known for producing top quality, creative products contributing to revenue growth while reducing food and labor costs. Proven ability to lead multi outlet fine dining, banquet and high volume operations. Superior leadership, coaching, and team building skill frequently praised by senior management. Committed to creating a memorable dining experience for all guests. Thrive in high pressure environments. Passion for food and Flawless service. 3/2001 - 9/2006 Private Chef onboard Private Luxury Railcars Cincinnati Railway Company Cincinnati Ohio (513) 933-8022 Over see all kitchen operations including quality, execution, and financial responsibility. Supervised team ...
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A Drahmann Location: Highland Heights, KY 41076 ... so hope that as opportunities for advancement arise within the company, that I will have proven myself sufficiently to be considered for positions that I am qualified to hold. QUALIFICATIONS · Qualified culinarian and guest service professional. · Experience with menu planning and writing, recipe development and standardization in French, Italian, Southeast Asian, and New American cuisine. · Extensive wine, liquor, and cuisine education. · Fifteen years dining room and seven years culinary fine dining experience. · Experience with POS systems -(Micros, Squirrel, and Aloha). · Menus worked on and produced available upon request. · Expert level knife skills. EXPERIENCE 4/2009 ...
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B Drennan Location: Georgetown, KY 40324 ... Georgetown, KY. /Houston, TX. /Baton Rouge, LA. Co-Owner/Executi ve Chef 1989-present LOUISIANNA STATE UNIVERSITY: Baton Rouge, LA. Executive Chef 1989-2003 WESTIN HOTELS AND RESORTS: Houston, TX. Executive Banquet Sous Chef: 1983-1989 SOUTHERN HILLS COUNTRY CLUB: Tulsa, OK. Externship from the C.I.A. /Le Cordon Bleu Apprenticeship Program, Master Chef Donal Weaving, 1980-1983 LUTECE, New York City, NY: 1977-1980 Apprenticeship program under the direction of Andre Soltner; Master Chef; The French Culinary Institute Education, Certifications & Associations Culinary Institute of America, Hyde Park, NY. “82 Certified Executive Chef, American Culinary Federation “86 Texas Chefs Assoc ...
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R Busack Location: Crab Orchard, KY 40419 ... Control, and Continental Fine-Dining Cuisine. Dynamic and Creative yet results-oriented with supervisory acuity. SUMMARY OF QUALIFICATIONSUn iversity Culinary Management Experience.Contr act Negotiations.Pro ficient in Public Speaking and Media Interviews.Finan cial & Operational Management.Exten sive Culinary Experience as a Technical Expert, Teacher, and Trainer for other Chefs and Cooks.HAACP Trained.Food & Labor Management and on-line Vendor Ordering Computer Systems --Computer Savvy.SELECTED ACCOMPLISHMENTSR ecognized by the Culinary Industry as one of Kentucky's upcoming Chefs, 2006.Successfull y created and managed multi-million dollar budgets while supervising Full, Part-tim ...
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