J Olson Location: South English, IA 52335 ... ve been working in the restaurant industry for several years , and I am experienced in all facets of production presentation and service. EDUCATION 1988-1990 University of Maryland A. D. Philosophy 2001-2003 Indian Hills C.C. Culinary Arts Program EMPLOYMENT The Greenbriar 2001-2002 My crew was in charge of all phases of production including including preparation and presentation of classic American steakhouse cuisine. The Copper Lantern 2002-2003 As head chef I was in charge of all phases of preparation, presentation, and service for all menu items as well as menu development for new dishes. P.H.A.T. Daddy’s 2003-2004 As head chef the owner and I worked side by side on all aspect ...
97 hits
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R Murphy Location: Sioux City, IA 51104 ... ry Federation (NCF) Awarded: Exec. Chef for seasonal six course dinner, regional Cuban cuisine, 120 ppl. Awarded: Sous Chef for Culmination Benefit dinner(HEC), 300+ ppl., President of College & guests of honor Certified, Serv-Safe (HACCP); proper food preparation, sanitation, and temperature requirements PROFESSIONAL EXPERIENCE Lead Line Cook / Sous Chef, Takanami, Iowa City, Iowa; July 2006 - July 2008 Background & Culinary Perspective French-Japanese fusion: 120 dining room seats, 20 bar seats, and 22 seats at sushi bar Avg. 125-150 covers weekdays, 215-235 on weekends; extensive wine program Eric McDowell, Exec. Chef: Offering full seasonal menu, sushi bar, ...
95 hits
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C Graham Location: Waterloo, IA 50702 ... tinue to broaden my experience and responsibilities in an environment where creativity, professionalism and dedication are valued. Summary of 27 years in the food service business * Have worked in many environments from restaurants, hotels, Resorts, country clubs, to catered and private off site events. * Very efficient in time management and organizational skills, Cleanliness, in a controlled environment. * Involved in opening new properties such as hotels, catering and fine dining restaurants. Very accomplished sculptor of ice, chocolate, cheese, and accomplished sushi chef. * Taught Garde Manger classes at the Culinary Institute of Ameri ...
93 hits
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D Menough Location: SPIRIT LAKE , IA 51360 ... e entire restaurant · Ordering, accounting, menu development, payroll and controling costs The St. Paul Hotel/The St. Paul Grill November 2006 - May 2007 EXECUTIVE SOUS CHEF St Paul, MN · Controlling and operating the kitchen for the hotels main restaurant (The St Paul Grill) · Menu development Brooks Golf Club May 2005 - October 2006 Food and Beverage Director/Executi ve Chef Spirit Lake, IA · Rebuilding the restaurant's sales · Controlling all areas of the Restaurant Sydney's Minnetonka September 2003 - May 2005 EXECUTIVE CHEF Minnetonka, MN · Controls Food and Labor Cost, Develop COGS, Refine Inventory · Negotiate with Suppliers, Design Menu items, M ...
91 hits
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C Massie Location: Cedar Rapids, IA 52403 ... Have been interested in cooking since I was a kid of 11 years. Cooking has been the one talent that I have been able to tweak and fine tune my abilities and am always trying to learn new techniques and new foods to try. I have been in the restaurant industry for 6 years now. I have taken classes at Kirkwood Community College and learned about food cost and yields, and a nutrition class. Areas of Expertise For the past 2 years I have focused mainly on Japanese cuisine, specifically on sushi. Became the sushi manager at Kaji Japanese Grill. Worked with the chef at my first real restaurant job, helped me with my knife techniques and taught me some new cooking techniques. ...
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