D Schnell Location: West Point, MS 39773 ... budgets and controlling inventory with expertise in providing excellent customer satisfaction. Proficient in staff training and student mentoring to create a close team environment. Plan menus with banquet administration and individual guests to create a unique dining experience.Emplo yment: Executive Chef - Old Waverly Golf Club - West Point, MS May 1997 thru August 2010• Managed back of the house operations of a top 100 golf club and #1 in the state • Hosted the 2007 SEC Women's Championship, the 2006 Women's Mid-Am Championship and the 1999 Women's U.S. Open• Tripled F&B revenue in coordination with club owners and banquet administrati ...
97 hits
2.
A Shelton Location: Coldwater, MS 38618 ... 501-6216 Email:alanlsheto n12345@yahoo.com Career objectives:I would like to further my skills in the culinary arts field. I would also like toproduce the best product available. ...
95 hits
3.
J Caratozzolo Location: Gautier, MS 39553 ... casual restaurants. Extensive experience in a variety of cuisines including Contemporary Italian and Asian-Fusion. Trained under world-renowned Chef John Besh; holds Diploma in Culinary Arts from The French Culinary Institute in New York, NY. PROFESSIONAL EXPERIENCEJOHN BESH RESTAURANT GROUP, New Orleans, LA 2008-PresentExec utive Sous Chef- Domenica and August and Domenica * Worked under award-winning Chef John Besh at August, renowned restaurant serving contemporary French cuisine.* Oversaw kitchen operations including preparation and line handling 200 to 450 covers per night.* Opened Domenica, a Northern Italian Trattoria located in the historic Roosevelt Hotel; handle all Liqore infusi ...
93 hits
4.
A Bouchard Location: Starkville, MS 39759 ... s: All phases of cooking, Plate Presentations Menu Development, Food Styling, Kitchen Organization, Knowledge and Usage of All Kitchen Equipment, High Volume & Institutional Cooking. Computer Skills: Windows XP, Microsoft Office, Microsoft Works, Microsoft Word, Internet Access, Email, Micros, Telemarketing Soft Ware. WORK HISTORY 1. Personal Chef, Child Care, Home Management, Starkville, Mississippi, June 2001 to present • Family Menu Planning & Meal Preparation • Grocery Shopping • Personal Assistant • House & Yard Maintenance • Special Event Dinners 2. Horseradish Grill, Line Supervisor, Alpharetta, Georgia, April - May 2001 • Line O ...
91 hits
5.
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 ...
89 hits
6.
E Hadley Location: Southaven, MS 38671 ... vanced English & Literature * Psychology * College Math * Computer Science *College Speech *Management potential *97% + attendance Experience Mesquite Chop House- Southaven, MS Present Know and work all stations on line Saute' Fry-Pantry Grill Prep large quantities of food items on weekends for all kitchen production Make large quantity of food products and create new items for brunch buffet on sundays Sheraton Casino- Tunica, MS March 2005-August 2005 Prep chef- prepped items for a full buffet and prepped sauces, soups and other items needed on the line Garde Manger/fry-pantr y-created salads and desserts and made fried foods to order. Ventanna (fine dining) - Austin, TX Nove ...
87 hits
7.
J Riette Location: Bay St Louis, MS 39520 ... Job Title Company 9/2005 - 10/2008 Self Employed/Renovat ions Renovated houses and businesses damaged by Hurricane Katrina. 9/2004 - 8/2005 Director of Operations/Execu tive Chef Sunset Bar & Grill/Treasure Isle of New Orleans Inc.New Orleans/Louisian a Responsible for the concept, creation, design, construction, setup and management of profitable 60-seat steak and seafood restaurant (Sunset Bar & Grill) and 80-seat nightclub (Treasure Isle of New Orleans Inc.). Created and marketed menus and themes to incorporate local products. (Destroyed by Hurricane Katrina) 8/ ...
85 hits
8.
P Nelson Location: Ridgeland, MS 39157 ... Maintaining a safe work environment DESIRED Supervisors/Mana gers of Food Preparation and Serving Workers, OCCUPATON and Food Service Managers EMPLOYMENT Employer: Valley Food Service-(St. Catherine Retirement Village) HISTORY Title: Executive Chef Location: Madison, MS Duration: 08/2004 - Present Job Duties: Train Employees, Planning Menu, Hire, and Reprimand, Cook, Oversees the kitchen, Control Food Cost, Order Food, Control Inventory, Create New Recipes, Train Area Managers in the Healthcare Employer: Columbia Sussex (Marriott) Title: Sous Chef Location: Jackson, MS Duration: 04/2004 - 07/2006 Job Duties: PM Supervisor, Payroll, Train Employee, Write Out Menu, B ...
83 hits
9.
J Leverette Location: Moss Point, MS 39563 ... Gulf Coast Community College Gautier, MS WORK EXPERIENCESubsti tute Teacher August 2008- March 2009Hattiesburg Public School District Hattiesburg, MSExecuted lesson plan from teacherEstablish ed and maintained order in the classroomMaintai ned classroom environment conducive t effective learningAssist in upholding and enforcing school rules, administrative regulations, and School Board Policies Cook ...
81 hits
10.
M Bell Location: Brandon, MS 39047 ... ntinental Cuisine Obsessively driven with dynamic persona, amazing cooking and managing ability and a promising creative future. Overview More than eleven years of professional cooking, kitchen management, bartending, service and Chef experience. Executive Chef, 4 years Sous Chef, 2 year Additional Cooking Experience, 7 years Catering experience, small parties of 20-100 people addition to larger catering functions (i.e. weddings, receptions, sporting events, charity functions) of up to 500 people or more. Fruit/Vegetable Carving: Advanced Buffet Service: Advanced Saucier: Intermediate Grill: Expert Sushi: Beginner Saute: Expert Pastry: Intermediate Fry: Expert ...
Saved Resumes
