G Dupree Location: Kansas City, MO 64131 ... in your company, along with helping your company maintain and continuing to grow in a positive and profitable manner. Qualifications I will make a positive impact in your company because of my experience and I will not rattle under pressure. Leaders lead by setting the tone and exuberating confidence and knowledge. I am very food and kitchen knowledgeable because of education and experience. My confidence comes from the fact that I have walked through many high volume shifts at some of the finest establishments in the city. Professional Experience Executive Chef 2007 - present Treat America @ IRS Kansas City, MO Responsibilities include preparing recipes for and introducing all menu fea ...
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Y Warren Location: Saint Louis, MO 63136 ... o lead/supervise in a manor that will be most beneficial for the company and myself. I am a firm believer in cost control and keeping the customer happy. Qualifications I have previously owned and operated my own business. I also have a very strong work ethic. Education Le’Cole Culinaire 2006-2007 Graduation date 1-12-2008 Relevant Experience Chili’s Too 2007-Present (HMS HOST Lambert Airport) Yo’s Good Things Catering and Delivery 2003-2006 This was my own business where I catered and delivered to the corporate world. I also perform Personal Chef duties in my spare time. Other Experience Lutheran Senior Services Certified Medication Technician: I administered medications to residents an ...
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E Rucker Location: Kansas City, MO 64127 ... as well as enrich my experience as a professional. Qualifications Graduate of the Cooking and Hospitality Institute of Chicago in November, 2007, The Le Cordon Bleu Program, AAS in Culinary Arts Proficient in French and Spanish Typing 60 WPM/ 10 key by touch Advanced knowledge of all Microsoft Office Applications Seasoned in meeting deadlines Ability to perform routine presentations Professional Experience 07/07 to 10/07 Culinary Intern Hyatt Regency Crown Center, Kansas City, Missouri Completed Culinary Externship as requirement for graduation from the Cooking and Hospitality Institute of Chicago by working as a cook at the Terrace Restaurant located at ...
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P Mcelroy Location: Saint Louis, MO 63109 ... hef2005 – December 17, 2008 (property closed) St. Louis, MO - Historic AAA 4-Diamond Hotel Manage the Culinary Department for a 539-room hotel Responsible for the set-up and design of 3 kitchens Recruited, supervised, and trained the Executive Sous Chef, 4 Sous Chefs, 4 Culinary Supervisors, and 25 Cooks Order kitchen equipment, operating supplies, and perishable/non-p erishable food Write monthly articles in the Corporate newsletter on organic food, food miles and other green concepts Develop restaurant and banquet menus, and recipe cards for 4 food outlets and 45,000 square feet of banquet space plus an additional 10,000 square feet of reception space including 28 breakout/m ...
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A Wittmer Location: Wildwood, MO 63938 ... ist and as a professional. Education 04/01-03/02 Scottsdale Culinary Institute Le Cordon Bleu Scottsdale, AZ Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts 9/94 - 4/96 St. Louis County Community College St. Louis, MO Work History 06/06 – Present Broadway Oyster Bar St. Louis, Mo Executive Chef Ordering and Inventory Scheduling, hiring &firing Teaching and training staff of 15+ Menu Development Special Event And Catering Planning Daily Specials Responsible for FOH Daily Duties Costing 03/05 – 06/06 Monarch Restaurant & Wine Bar Maplewood, Mo Executive Sous Chef Ordering Menu development Expediting Catering and ban ...
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C Pate Location: Springfield, MO 65804 ... Email (chefchrispate@y ahoo.com) Career Objective To obtain a position that will utilize my work experience, as well as offer an opportunity for growth within the company. Work History 01/90 to Present/Owner-Ch ef/Cookies to Caviar Catering/Camdent on, Missouri All aspects of owning;, operating, and running a full service catering business. 05/08 to Present/Sous Chef/Der Essen Platz/Camdenton, Missouri ...
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N Stevens Location: Kansas City, MO 64114 ... seeking a Chef or Kitchen Manager position in a high volume restaurant ExperienceAssist ant General Manager 01/07-Present Buca Di Beppo Supervision of all restaurant staff Food and supply ordering Bar inventory and ordering Banquet and catering sales and planning HACCP documentation Accountability for daily cash deposit and petty cash accounts Kitchen Manager 07/06-12/06 O’Dowds Little Dublin Supervision of kitchen staff of 8 employees Food and supply ordering Weekly inventory and cost analysis Haccp and sanitation responsibility New menu development and implementation Maintaining and updating Excel spreadsheets for Food Cost and Labor Sous Chef 01/01-06/06 Plaza Three The ...
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M Mckay Location: Saint Louis, MO 63301 ... success leveraging management skills and experience to achieve business goals with focus on improved operational systems and processes, increase team productivity and generate significant local and corporate profitability. FUNCTIONAL STRENGTHS · Seasoned Profit/Revenue Producer Business Sense of Facility Design and Utilization Strategic Planning and Market Evaluation Leader in Organizational Efficiency Skillful Manager with Staff, Management and Vendors Capable Team Builder with Creative/Inclusi ve Management Style PROFESSIONAL EXPERIENCE Ameristar Casino, St. Charles, MO 2005 to 2009 Restaurant Chef; Falcon Diner · Managed Culinary and Sanitation operations wi ...
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S Young Location: Holts Summit, MO 65043 ... 3 896-5679, CELL 573 645-4743 EMAIL young2001@mchsi. com OBJECTIVE: To make a positive change in my employment. Work with owners/managers who enjoy the food industry while maintaining professionalism. To bring my experience and creativity to an establishment that wants to be successful. KEY QUALIFICATIONS: Culinary Degree Working in the hospitality industry for 17 years Working in the subsistance field while in the marines Ability to create new menu items and write recipes for them EDUCATION: High School Graduate - Jefferson City, MO 1982 ...
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S Paul Location: Ofallon , MO 63368 ... kground in culinary food preparation, menu design, cooking operations management. Possess a broad base of experience in a diverse range of settings and cuisine styles, including hotel/resort restaurants, fine dining, and family style restaurants. Areas of Expertise ? Recipe Planning ? Purchasing/Costi ng ? Staff training & evaluation ? Menu Planning/Pricing ? Hygiene/Sanitati on ? Inventory Control ? Event Planning ? Cost Reduction ? Kitchen Design/Upgrade ? Catering ?Guest Relations ? Purchasing/Costi ng ?Food Sustainability ? Procedure Design PERSONAL PROFILE · Hands-on management style and ability to communica ...
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