P Barich Location: Washington, DC 20009 ... ental Fine-Dining More than twenty years of professional cooking and kitchen management experience. Exemplifying leadership Qualities and professionalism, backed by a consistent, verifiable record of achievement & cuisine. Dependable, Results-Oriented , Creative and Team-Spirited Areas of Expertise All facets of Restaurant Startups Executive-Chef experience with multi-million-do llar, upscale establishments Training and development specialist; teaching instructor Maximizing kitchen productivity and staff performance Instructor of Food Safety 92% Serv-safe qualified • Proficient in MS Word, Excel, Lotus, QuickBooks, Lotus, Chef Tec & RTI • ...
97 hits
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A Feliciano Location: ABU Dahbi, DC 99999 ... . Consultant chef, menu planner, dealer supplier, purchaser, trained, recruit staff, six times assist supervision pre-opening new business fusion restaurant through middle east and in Philippines.Prof icient in cooking hot and cold, steak, barbeque grill, seafoods, sandwiches, baking, pastry, gardemanger, butchery, buffet presentation, garnished plate decorate, fruit basket, functional work activities and program.Managed large scale operations of fusion restaurant also profit target from the topline and bottomline, book keeping, secretarial works, sales marketing promotion.Manage d staff to work professionally and systematically with minimal supervision.Conf ident, fast learner, innovative, ...
95 hits
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J Ashayer Location: Washington, DC 20010 ... ional on the Potomac in Maryland as 1st Cook. From June 2007 to April 2008 Working at the International Trade Center Management Association in the Ronald Reagan Building at 1300 Pennsylvania Avenue, NW, Washington, DC, doing extensive catering as a 1st Cook. Since being in the United States, I have also cooked pastries for various restaurants in the area as well as for stores. I have also done some independent catering. From January 2006 to December 2006 Worked for Guest Services at the head office and one of their largest government sites as a chef. From mid-2004 to August 2005 Helped open up the Epicurean & Co. on Connecticut Avenue, N.W. and prepared specials of the day. For two mont ...
93 hits
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C Lewis Location: Washington, DC 20024 ... ______________ ________________ ________________ ____I am a responsible and versatile team player who is looking to advance in the rewarding career field of culinary arts. I am a self-motivated individual now looking to transition into a management position with long term potential, so that I may continue to refine my culinary skills. WORK HISTORY_________ ________________ ________________ _____________ Art & Soul Restaurant – Washington, D.C. / Line Cook (07/08-Present) • Efficiently produce high quality contemporary american cuisine for restaurant and hotel guests. • Cross-trained on sauté and grill stations. • Maintain proteins, starches, sauces, and daily mise en ...
91 hits
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C Williams Location: Pell Lake , DC 53157 ... Over 20 years of food knowledge, line cook to chef in area restaurants . Last 2 years of sales and service in restaurants, sale route being the whole state of Wisconsin. Education Badger High School , Lake Geneva Wi 1986 threw 1990 general studies Gateway Tech , Elkhorn and Kenosha 1990 threw 1992 landscape design Relevant Experience 20 years of cooking 2 years of driving, sales, service Clean driving recorded ( no dui’s ) Love for food This is a very short history and just a little bit about me. I would love an opportunity to talk about a job opportunity with your company face to face. Thanks for your time Chris Williams References Available Upon Request ...
89 hits
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M Hanratty Location: Washington, DC 20011 ... n a 130 seat, 5 million dollar a year restaurant, I am directly responsible to the executive chef for all kitchen operations such as purchasing, inventory, hiring, training and supervising the kitchen staff, employee scheduling, and kitchen sanitation. Primarily responsible for food costs and all other kitchen related expenses including equipment maintenance. Heavily involved with menu development of lunch, brunch, dinner, private events, and off site catering. Solely responsible for the pastry department. I have also recently teamed with the executive chef and general manager in implementing an aggressive new menu program showcasing local, organic and sustainable ingredients. 12/2004 ...
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R Hemedi Location: Adams Morgan, DC 20009 ... th minimal supervision.Supe rvised 10 employees in cooking and food preparation.Spec ialized cook in middle Eastern and Lebanese cuisine.Trained in French, Indian and Moroccan.Work ExperienceCafé Nema, Washington,DCOct ober 2000 - Present Souf ChefEstablished high quality, Italian, American and Mediterranean cuisine for small upscalefamily restaurant. .Responsible for purchasing, cost control and creative menu planning.Lead, teach, mentor and supervise staff of eight employees.Respon sible for food production, budget and preparation of food requisition.Prep ared creative dishes and beautiful place presentation for catering and ...
85 hits
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A Bradley Location: Washington, DC 20002 ... ties, hotel, banquet, and corporate event catering. Overview Equipped with 6+ years of general culinary experience, 2 years of culinary management, diverse team-building and strong interpersonal skills. Professional work ethic, customer satisfaction oriented and eager to learn in additional culinary areas. Areas of Expertise Sous-Chef experience with midsize, upscale Catering companies Travel Chef for large golf tournaments and other specialty events Successfully catering parties varying from 80-1500 people Knowledgeable with fine dining cuisine Professional Experience Aramark, Inc. Philadelphia, PA 07/2008 - Present Banquet Lead Chef Lead Chef ...
83 hits
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C Poole Location: Washington, DC 20017 ... of international cuisines and also learn new skills that will indulge my culinary passion. I welcome new experiences! STRENGTHS · Proven ability to produce quickly under pressure, without sacrificing quality. I posses strong communication skills. Basic mastery of cooking philosophy and technique. · Full range of managerial skills. · Understanding of all key health and sanitation concerns EMPLOYMENT ChefNovember 2007 - May 2008 Café' Deluxe, Washington, DC - Prepared a variety of specialties for breakfast, lunch, and dinner. 400 to1000 covers daily. Cook/Shift ManagerJune 2007 - October 2007 Peaches Café', Upper Marlboro, Maryland - Created daily dessert menu and new desert item ...
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J Lee Location: Washington, DC 20020 ... rlington, VAAssociate in Arts, Culinary ArtsMagna Cum LaudeProfessiona l Experience7/05 to 3/08Asst Manager/General Manager COSI Chevy Chase, MDIncreased sales through building of catering, throughput, and dinner day part; Controlled food cost, managed inventory, increased profitability while maintaining budget.9/01 to 7/05Server/Barte nder/Asst Manager Tony Romas Bowie, MDPrepared schedules, verified orders, ensured that beverage cost was being maintained at the bar, ensured safety and sanitation practices, conducted training classes and orientations.01/ 00 to 9/01Server/Head Waiter BET Soundstage Largo, MD Prepared schedules, ...
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