P Bizon Location: Tupelo , MS 38801 ... years experience; strong management, decision-making, team-building, and leadership skills. Proven ability to lead, motivate, delegate, resolve problems, prioritize projects, manage/train personnel, and meet deadlines without compromising quality. Key qualifications include ... ¡ R ESTAURANT OPERATIONS ¡ P UBLIC RELATIONS/ADVERT ISING ¡ C RITICAL THINKING/DECISIO N-MAKING ¡ S TAFF ADMINISTRATION ¡ P RODUCT DEVELOPMENT/MARK ETING ¡ N EEDS ASSESSMENTS/ANAL YS E S ¡ F OOD/ LABOR COST CONTROLS ¡ P ROMOTIONAL/ EVENT PLANNING/CATERIN G ¡ S OLUTIONS IMPLEMENTATION ¡ BUDGET WRITING/MANAGEME NT ¡ M ENU/ DéCOR DESIGN ¡ P ROBLEM/ CONFLICT RESOLUTION ¡ ...
97 hits
2.
J Goncalves Location: Biloxi, MS 39531 ... erience. Well versed in setting up both front and back of the house operations including service and product/menu development. Hands on, culinary trainer. Proficient in inventory, purchasing, production and quality control. Passionate about food preparation, presentation and creativity.PROFE SSIONAL HISTORYDec 2006-May 2008 Chef/Kitchen Manager, Jazzeppi's, Porter Ave. BiloxiHands on supervisory position with responsibilities including performing Expo, Lead line tasks, creating and assigning prep lists, daily specials, and all daily kitchen operations functions including menu development.Apri l 2006-Oct 2006, Line cook, Carnival do Brasil, IP Casino BiloxiResponsibl e f ...
95 hits
3.
M Roemhild Location: Waynesboro, MS 39367 ... mail: mikeroemhild1@ya hoo.com To Whom It May Concern:Please find attached my resume and references. My vast international experience in the culinary world, coupled with my passion for new cuisine has prepared me for whatever new challenges you have to offer. As my resume shows, I have been developing my skills as an Executive Chef over the last 23 years, most recently with Regent (formerly Radisson) Seven Seas Cruises. While serving as Executive Chef for this 6-star luxury cruise line I was responsible for a $6M annual budget, 76 kitchen staff and 5 restaurants: Signatures (Cordon Blue classic French cuisine), Prime 7 (contemporary American steakhouse), Latitudes (Indocine & Asian ...
93 hits
4.
T Trettel Location: Biloxi, MS 39540 ... enues located at Resorts and Casinos, managing operations to ensure corporate profitability and revenue growth, combined with strong leadership abilities has allowed me to gain effective skills that can be utilized by your organization. With a passion for the food and beverage industry, I eagerly await new challenges where I can demonstrate my creative chef and management capabilities. I am qualified for an Executive position, and I say that for the following reasons: · Strong business acumen used in the analysis of trends, productivity, seasonal patterns, and staff efficiencies to make business judgments and decisions to ensure profitability and growth. · The ability to hire, t ...
91 hits
5.
S Dickerson Location: Moss Point, MS 39562 ... ager to learn new recipes and different ways of the Culinary World.*I just love to cook, and bake! Work Experience:*VT Halter Marine in Pascagoula, Mississippi. August 2008 to September 2009. Forman Toby Stokes (228)696-6888. First Class Shipfitter. I read blue prints, used burning torches, welding rigs, grinders, and basic hand tools for Shipfitting, layout and taking, bevel washing and track torches.*Bo's Smokehouse Catering in Big Point, Mississippi. I own and operate this business. Started this as a pass time! We specialize in smoked meats, bb-q, country sides, whole hogs, Hors D' Oeuvres and homemade pastries, and deserts.*Harbor Café in Moss Point, Mississippi. August 2006 to J ...
89 hits
6.
T Nelson Location: Long Beach, MS 39560 ... n Worked the Brick oven Executed the Garde Manger Station Ran the grill and cooked high quality steaks Worked as a float amongst all stations on busy nights Flippers Pizzeria04/2008 to present Opened the Store Daily Worked two brick ovens Produced quality pizzas at a high volume rate Dealt with customers on a regular basis Stretched dough at a high rate Jeffery’s Lounge and Piano Bar01/2008 to 04/2008 Worked the Garde Manger Station Trained on the Hot Apps. Station Refined speed, plating, and mise en place Worked on developing the Amuse Bouche Worked with Chef to refine skills further Worked Full time while attending OCA. Cilantro, Orlando, Florida10/2 ...
87 hits
7.
P Mitchell Location: Diberville, MS 39540 ... restaurants, private clubs and hotel experience ~strong professionalism and leadership in a team oriented environment ~serve safe and basic nutrition certified Work History 2008 – 2009 Preserve Golf Club Vancleave, MS ~hired as Food and Beverage Manager ~responsible for all food and beverage purchasing ~responsible for hiring and training the Service and Culinary teams ~banquet coordinator for weddings and private functions ~menu development and design 2007 – 2008 Bonefish Grill/OSI Biloxi, MS ~hired as Culinary Manager ~promoted to Service Manager ~responsible for purchasing food and operating supplies 2 ...
85 hits
8.
B Turk Location: Walls, MS 38680 ... re acquired skills will be fully utilized toward continued growth and advancement. SUMMARY OF QUALIFICATIONS Exceptional Culinary Education and Work Experienced as a Culinary Manager and Chef with strong communication skills. Professionally worked in all facets of the Culinary field with high volume food and beverage operations. Excellent skills in profit & loss accountability for food and labor costs, menu development and implementation of food programs, procurement of quality product reasonably priced, scheduling for business demands, health & sanitation standards. Provided staff development and training through positive motivation, mentoring and empowerment. EXPERIENCE G ...
83 hits
9.
M Gennaor Location: Biloxi, MS 39532 ... the age of sixteen in a small seafood restaurant in Ocean Springs, Mississippi. My love for food began, as I assisted the Chef with the daily preparations and food plating. As my skills progressed, I began to seek Sous Chef positions, and decided on a career in Culinary Arts. I have often found myself in job positions that required me to manage a kitchen and staff. I have always been very reliable and responsible in every position that I have held. I have gone above and beyond the expectations of my job descriptions because I have a strong integrity about employment. Education: January 2007-September 2008 The International Culinary School of the Art Institute of Atlanta Atlanta, Geor ...
81 hits
10.
J Kellogg Location: Vicksburg, MS 39180 ... lls I have developed in my working experience and formal training. A company in which growth is encouraged and expected. A company that is moving forward and setting the standards for the industry. Employment July 2005 - presentSleepy Cat Guest Ranch[ City, State ] Executive Chef nTo coordinate the daily operation of the kitchen and it’s staff. Planning preparation and presentation of all meals served. The continued training of kitchen staff in the latest trends and methods of cooking. Development of a new more modern menu was an objective reached this season as well as revamping banquet menus and recalculating costs and adjusting pricing. May 2004 – July 2005 Br ...
Saved Resumes
