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 ...
97 hits
2.
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 ...
95 hits
3.
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 ...
93 hits
4.
J Collin Location: Louisville, KY 40206 ... parties, bread, other assorted items including wedding cakes. April 2005 Louisville Country Club Louisville, KY Pastry Chef Create plated desserts, mini pastries, whole desserts, banquet presentations, formal parties, bread, other assorted items. January 2005 Bake Shoppe Torrington, CT Bakery Manager Taking orders from wholesale and retail customers, baking bread, pastry, danish, cakes, muffins for area restaurants. Inventory, stocking, ordering, and small amounts of payroll, and scheduling. August 2004 Cookies by Design Avon, CT Cookie Decorator Decorate various types of cookies to be placed in bouquets. Decorate between 100 and 200 cookies in 8 hrs. Create new bas ...
91 hits
5.
R Ferrell Location: Dawson Springs, KY 42408 ... rtificates: ServSafe and TIPS Awards: Perfect Attendance, Dean's List Honor Roll Experience: Course's -Nashville, TN (Fine Dining) April '09 to present Duties: everything from waitress to prep/dish to expo Regional Medical Center Cook (Externship) December '08 to March '09 Duties: Prepare and serve on average 120 patients and 300 employees and visitors References: Chef T. Marshock 615.874.1067 Robert Umberger 615.406.4518 Cindy Dugger 270.339.1066 ...
89 hits
6.
R Moore Location: Ashland, KY 41102 ... 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 ...
87 hits
7.
J Larue Location: Erlanger, KY 41018 ... 954 - 263 -9283 jamminjoe3@gmail .com OBJECTIVE To use my experience and knowledge of the culinary field to achieve a mutually beneficial relationship which will allow both to set and realize goals.EXPERIENCE 2009- Morrison Management Specialist, Bateman Food Service director Over see operation of high volume food distribution catering to senior Needs. Production of 3000+ meals daily 2007 to 2009 Morrison Management Specialist ...
85 hits
8.
A Donaldson Location: Loisville, KY 40218 ... t position. EDUCATION Sullivan University, Louisville, KY Associate of Science Degree: Culinary Arts March 2006-2008Certifi ed in Serve SafeWine & SpiritsHospitali ty Supervision Big Spring Country Club, Louisville, KY Internship- Worked the various stations of the kitchen under the guidance of the Executive Chef.Atterbury Job Corps Center, Edinburgh, IN October 2004-2006Complet ed Career Preparation Course- Completed Culinary Arts Training- Cert ...
83 hits
9.
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 ...
81 hits
10.
R Zumwalde Location: Union, KY 41091 ... on Cincinnati North: Cincinnati, Ohio Responsible for all aspects of operations for banquet kitchen, room service, casual fast-food outlets in water resort and Tradewinds Restaurant, where I implemented an up-scale, Key West Caribbean inspired menu. Jan. 1999 - Dec. 2007Chef/Owner/G eneral Manager Milan Railroad Inn: Milan, Indiana Supervised entire operation, which consisted of a 150 seat casual family restaurant, 40 seat bar and lounge and hotel rooms. Nov. 1997 - Jan. 1999Executive Chef/Managing Partner Wood Bros. Smokehouse and Grill: Park Hills, Kentucky Planned, designed and opened a casual family restaurant. Business also consisted of a 300 seat banquet facility. Jun. 1996 - Oct. 19 ...
Saved Resumes
