J Martin Location: Bend, OR 97701 ... ce, precision and artistic integrity.Profes sional ExperienceCatch Island GrillPresentTrav erse City, MI231-632-6600 Jim Jordan, General ManagerChefMenu design, training, hiring/firing, food and labor cost control, inventory, budgets,catering , marketing for this popular Caribbean themed lunch and dinner hotspot focusing on fresh, exotic seafoodsWarehous e Lounge7-09-6-10T raverse City, MI231-392-3200 Shayne Daly, OwnerChefMenu design, marketing, budget analysis, hiring and firing, staff training event booking and cateringNM3 Magazine1-10-Pre sentColumnistCon tributing columnist for this monthly men's magazineRoyal Oaks Country Club1-09-7-09 Dallas, TX214-691-6091 Linwood Henderson, Executi ...
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D Touvell Location: Bend, OR 97701 ... Beard and Mobile 5 Star Experience, I understand the bottom line well.Overview More than 20 years of professional cooking and management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. I have opened multiple restaurants and hotels and seen them all become a success, even to this day. I love food and Wine and want to make a difference.Areas of Expertise Day to day operations on multiple levels, 100 hundred percent track record.Executive /Sous-Chef experience with million-dollar, upscale establishmentsFr ont of House Manager, Wines, upscale establishments.T raining and development specialistSucces sful catering experi ...
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A Stump Location: Bend, OR 97701 ... ListMISSION STATEMENTFood consumes me; I want to share my passion for food with everyone. I want provide the best experience I can for the guests dining with me, and the best atmosphere for my colleagues and my self to work and learn. I am looking forward to working other Chefs whom share my passion and want to use the best food possible while maintaining a reasonable budget. PROFESSIONAL FOOD SERVICE EXPERIENCEThe Copper River Lodge Executive Chef Iliamna, AK 2008 The Copper River Lodge was a small, exclusive fly-in-fly-out fishing lodge in remote Alaska. Our Season was from the end of May through October, with a maximum capacity of 7 guests an ...
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A Pando Location: Bend, OR 97701 ... breakfeast lunch bistro. Bend, ORMar.-Feb. Line cook to Sous Chef. 2007-'09 Banquets and the Meadows Restaurant at Sunriver Resort Sunriver, OR Dec.-June Lead Banquet Cook, Sauté, Grill, Pantry, and other types of Production on and off the line 2006 Solo Bar and Grill Portland, OROct.-Dec. Lead prep and Line Cook2006 23 Hoyt Restaurant (Formerly Balvo) Portland, ORApr.- Dec. Pantry and Pasta2005-2006 Serratto Restaurant ...
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D Touvell Location: Bend, OR 97701 ... professional cooking and management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. I have opened multiple restaurants and hotels and seen them all become a success, even to this day. I love food and Wine and want to make a difference.Areas of Expertise Day to day operations on multiple levels, 100 hundred percent track record.Executive /Sous-Chef experience with million-dollar, upscale establishmentsFr ont of House Manager, Wines, upscale establishments.T raining and development specialistSucces sful catering experience (1,200+ people)Maximizin g kitchen productivity and staff performanceProfe ssional Experience ...
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J Reed Location: Westfir, OR 97492 ... ericanDOB: 07/03/69OBJECTIV ES To obtain an Executive Chef Position.EDUCATI ON1992-1993 Liderwolff Culinary Academy Sacramento, California1993 Culinary Arts Certificate- Department of the Airforce Travis A.F.B. California1991-1 992 Sierra College art and nutrition, classes completed7/2006- 10/2006 Johnson & Wales Culinary Courses completed,Piney Pt., Maryland 7/2006-10/2006 S.C.T.W completed Harry Lundeburg School of Seamanship Piney Pt. Maryland 1994 Classical French Apprenticeship, Paul Coulat CMC Café Capri Sacramento, Ca.1995 Indian cookery , Durba Kalasi Sous Chef , Café Capri1995 Japanese Cookery/ Infusion Ciao Yama, Hayatt Regency, Sacramento, Ca.1996 Gr ...
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J King Location: Bend, OR 97701 ... s Lounge Bend, OR.Executive Sous ChefMaintained mandatory food cost % and Labor cost % levelsCreated up to 5 daily specials using a variety of specialty products.Respons abilities: Staff training, product development and consistency, Daily ordering and inventory counting, production and expoditing.2005- 2008 The Lazy Dog Cafe Torrance, CAExecutive Sous chefMaintained mandatory food cost % and labor cost % levels.Developed unique menu items twice daily for a lunch & dinner "Seafood Special" menu.Responsibil ities: staff training, expoditing and running a high volume kitchen, maintaining consistency in product quality and portion control. 2002-2004 Da Pasta Bar on Robson/ ...
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T Fuhrman Location: Portland, OR 97223 ... R PROFILE I am accomplished chef in multi-cultural cuisine, over 20 years in the culinary field. Proven record of reliability and responsibility. Excellent supervisory and staff developing skills possess leadership knowledge skills and the abilities which focus on team building, promoting within, customer service, creativity with results. Professional apprenticeship in classical French cuisine performed at Forepaugh’s in St. Paul Minnesota during the years of 1989 through 1992. Worked at the Whitney Hotel in Minneapolis (four diamond preferred), as sous chef for two years, focusing on banquets that exceed $2.5 million in annual sales. Experience in buying knowledge for multi-million d ...
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J Brown Location: Redmond, OR 97756 ... #503-282-5522 Italiano Rustico, focused on the North Wests cuisine Focus on seasonal produce and technique 2007 - 2008 Magenta Restaurant and Catering Corvallis, Oregon Head Chef /Manager #541.250.6000 Oversee daily operation of restaurant and staff. General problem solving Create Daily Specials Inventory and ordering Organic Asian Fusion 2006 - 2007 Saffron Restaurant Arrowtown, New Zealand Chef De Parti #011.643.442.013 1 Rated 4 Stars Cuisine Magazine Line cook, Dessert, Pantry, G ...
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D Dennis Location: Bend, OR 97709 ... Qualifications: Established systems and procedures for inventory, purchasing and training of kitchen staff for the opening of Deep, a modern Japanese restaurant and sushi bar. Coordinated all aspects of food service for the opening of the Clubhouse restaurant at the Pine Canyon Club. Worked in a high volume production kitchen that produced nearly one million meals during the 2002 Winter Olympic Games Managed food preparation, kitchen and service staff at Sacramento’s premiere catering company Education:Califo rnia Culinary Academy - San Francisco, CA -Associate of Occupational Studies in Le Cordon Bleu – Culinary Arts Graduated with highest honors June 20, 2003 -Danielle Carlisle- ...
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