M Culver Location: Harrington , DE 19952 ... Chef Manager Start Date May, 2000 to October, 2006 • Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a restaurant. • Executed daily operations of full scale restaurant, Buffet, and concession stand. • estimated food consumption and requisitioned or purchased foodstuffs. • Wrote, designed and produced Menu, and Polices and Procedures, • Received and examined foodstuffs and supplies to ensure that quality and quantity met established standards and specifications. • was instrumental in all aspects of the daily operation. • Selected and developed recipes, applying personal knowled ...
97 hits
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M Saunders Location: Wilmington, DE 19809 ... erences Shop for items on menu Prepare food in client’s homes and prepare items for storage September 2004- February 2006AI DuPont Children’s Hospital c/o Sodexho Corporation Wilmington, Delaware Catering Chef Responsible for food preparation of all seminars, meetings, special events for all hospital departments March 2002 - October 2002Sky Asian Bistro Philadelphia, Pennsylvania Kitchen Manager Supervise the total set-up of restaurant to include: Setting computer for daily sales reports Preparation of food for a-la-carte service, daily ordering of supplies May 2000 - January 2002Seawanhaka Corinthian Yacht Club (Year around)Oyster Bay, New York April 1996 - October 1998Sous Che ...
95 hits
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E Vale Location: Newark, DE 19711 ... aurant, Banquet Chef for a major hotel chain restaurant, and proficient in buffet and banquet preparation, carving, catering, bartending, and all phases of line work. Experience: Sous Chef, Hunter's Den, Wilmington DE March 2009 - present Manager of kitchen; responsible for overseeing all aspects of the kitchen. Responsible for buffet line, food preparation, and organization of kitchen team. Sous Chef, Greenville Country Club, Greenville, DE 2008 - December 2008 Responsible for preparing for banquets and line service. Responsible for overseeing all aspects of the kitchen. Sous Chef/Executive Chef, Newark Country Club, Newark, DE 2004 - 2008 Responsible for food purch ...
93 hits
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M Mumford Location: Dover, DE 19901 ... eFull range of managerial skillsUnderstand ing of all health and sanitation concernsEMPLOYME NTLine Cook, September 2009 - PresentSheridan' s Irish Pub, Smyrna, Delaware - Responsible for all kitchen duties on mid-shift schedule. Supply daily soup and Irish specialty covers daily. Create and prepare dinner specials for high volume Friday and Saturday covers. Covers average 50 - 100 daily. Maintain weekly food cost control.Sous Chef, July 2009 - September 2009Vinito's Tuscan Tavern, Orlando, Florida - Responsible for the management of all pantry functions. Assist Chefs as needed in sauté, pasta, and pizza stations. Newly opened restaurant, covers are an average of 400 daily.Stage, 2008 ...
91 hits
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D Chapin Location: Wilmington, DE 19809 ... January 28, 2007 To Whom It May Concern: Enclosed you will find a history of my professional experience as an Executive Chef for a variety of restaurant establishments. It is my hope that you will consider my professional experience in application for a position with your establishment. Note that my culinary and managerial training has been a traditional progression of classical apprenticeship augmented by courses taken through the American Culinary Federation Chefs’ Certification Program. I believe my successes can be attributed to a 28-year track record of knowing “what works” and tailoring it to new situations as each facility dictates. My commitment and ...
89 hits
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T Mcgaughan Location: Newark, DE 19702 ... pe of overall employment background encompasses 20 years of culinary experience including almost 13 years of management. Work experience reflects proven abilities in establishing trusting relationships with guests and management, with excellent communication skills with an exemplary work ethic. Training in these areas includes the following:"Manag ement Training Seminar"- Empowerment and micro-management "Train the Trainer Workshop"- Effective communication techniques"Perso nal Dynamics"- Long and short term goal setting"H.A.C.C. P. training course"- Sanitation and food safety techniques"Serve Safe Seminar"- certified on 7/7/07 (good thru 7/7/12)PROFESSIO NAL EXPERIENCECHESAP EAKE CAFÉ - Ch ...
87 hits
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R Mcdonald Location: Willmington, DE 19805 ... merica, Hyde Park, NY. HIGHLIGHTS: Full menu and restaurant development for upstart of new Asian-American Grill Two years experience owning and operating forty seat restaurant. Three years experience owning and operating personal chef business. Four years experience as general manager/executiv e chef of a 245 seat restaurant. PROFESSIONAL EXPERIENCE; Pescatore’s Italian RestaurantDecemb er 2007 – Present Executive ChefGlen Mills, Pennsylvania Hired primarily to increase quality of food. Responsible creating new menus to bring food cost within acceptable range. In charge of hiring and training new kitchen staff as well as training dining room staff. Responsibilities also incl ...
85 hits
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M Lorenz Location: Milford, DE 19963 ... ne Created new menus every month to utilize the local produce and seafood Responsible for hiring, purchasing, scheduling, food cost, and forecasting Organized weddings and other special events with specific menus 04/07-06/09 On The Mark CuisinePrivate Chef/OwnerAllow customers to have great food in the comfort of there own locationPlan and cater large events with a pastry chef to take care of all of the detailsProvide people with contact information to ask culinary questions anytime03/07-06/ 09 Farm FreshHead ChefManaged and taught staff on using proper cooking procedures and techniquesPlanne d and executed culinary demo ...
83 hits
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N Phillips Location: Wilmington, DE 19803 ... r with outstanding style.Experience :James Street Tavern, Wilmington, DelawareExecutiv e Chef / Manager / 2008-presentResp onsibilities: Menu and Recipe design Ordering Receiving Control Food and Labor Cost Open and Close EstablishmentHig h Performance Standards Storage Prep Production Sanitation Creative Specials Multiple Course Meals Parties Catering Manage Back and Front of HouseSchedulingW ilmington Country Club, Wilmington, Delaware Entree Chef / Butcher / May 2004 - August 2008Skills and Attributes: Solid Management Skills Inspiring LeaderHigh Standards of Top Quality WorkArtistic Presentation and Exquisite TasteDisciplined , Dependable, TrustworthyHighl y Trained in Many Cooking Tec ...
81 hits
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D Edwards Location: Claymont, DE 19703 ... perience: Line Chef 9/2008 to 12/2008 Rae Restaurant, Philadelphia, Pennsylvania Sauté Station Basic Charchuterie Fabrication of meats, games and fish Executive Sous Chef 10/2007 to 9/2008 Deep Blue Bar & Grill, Wilmington, Delaware Design of the Lunch Menu and Specials Manage Kitchen AM Shift Daily Ordering and Budgeting Sous Chef 6/2004 to 7/2007 Iron Hill Brewery & Restaurant, Newark, DE Ordering and Inventory Duties Create and Organize Line Checks Daily Train and Coach Line Cooks Line Cook 8/2003 to 6/2004 Harry's Savoy Grill and Ballroom, Wilmington, DE Garde Manger Chef Raw Bar Station Education: The Restaurant School at Waln ...
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