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CV Catering Chef / Cook / Supervisor

Catering Chef / Cook / Supervisor

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CV/Resume ID no.: 79613

Location (Residence): Carrollton, Costa Rica
Citizenship: United States
  Native: English United States
  Other: None
Education & Experience: Work Authorization & Relocation:
  Bachelors in Culinary

Years of Experience: 8 years
Authorized to work in:
   United States
Present Location:
   usa, Atlanta
   United States, United States
Category Subcategory Ability Experience
Other Catering Experienced 18 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Decisive, results-focused professional with five + years of experience in the culinary field. Exceptional at building and maintaining client relationships; adept at communicating effectively with customers, vendors and staff; able to motivate employees to perform to their maximum potential; outstanding organizational and planning skills; adaptable, enjoys new challenges; has the ability to easily create new menu items and work with new recipes and concepts; flexible with preparation requests; fully computer literate, including all Windows and proprietary applications; fluent in English, light Spanish also have a current clean background and drug testing.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Tanner Hospital Aramark Carrollton GA
5/10/2007- 02/01/2008
Catering Chef/ Supervisor
Supervised up to 50 employees. Order Cook and prep for all Doctor Caterings on and off property
and cook all Fine dining catering, BBQ, and, meetings. Opened and closed; Responsible for Taste panels, tray line audit, cleaning assignment, substitution log, temperature forms for coolers and dish machine, Check personnel roster for the day. Hold production meeting in AM and PM
Supervisedspecial events with the Assistant Director and Director. Prepared special dinners for the Doctors.

St. Andrews Golf and Country Club Winston GA
Head Chef
-Present part time
Inventory, budgeting, costing , Re-opening restaurant Prep, plan and organize for a la carte
For all week night dining, family and casual dining room. Handled catering events and snack bar for golfers, planned and prepared the Sunday buffet . Prepared menus and scheduled employees
Working this position in conjunction with Tanner Hospital/

The Bayou Carrollton GA
12/15/06 to 1/25/07
Consultant Chef
Consulted with Kitchen construction, Developed menus, Inventory process, trained staff
To get this operation running . Opened and staffed and concluded my contract.

Walt Disney World Resort:
Polynesian Resort, Old Key West Resort Orlando, FL
12/8/05 to 10/1/06
Sous Chef
Ensure the presentation and quality of the food in the best interest of the guests at Polynesian Resort , worked with Cast Members exec mgmt

• Continuous development and application of food knowledge
• Provide culinary specific leadership to support, motivate and develop Cast members with
A hands-on approach
• Ensure location financial goals are on target (COS, Labor Cost, Other Expense)
• Respond appropriately to special dietary needs
• Maintain in-depth knowledge of menu
• Ensure that products are properly ordered, received and stored
• Ensure proper maintenance and cleanliness of equipment and facilities

Green Boundary Club Aiken, SC
9/04/05 to May 06 SEASONAL POSITION
Sous Chef for Club

• Help plan menus for weddings, meetings, and other events in the club
• Train interns and manage four employees
• Cook and prep all dinner menus
• Provide private cooking classes
• Line cook for up to 60 members

Location Catering Atlanta, GA
7/05 to Present when needed
Location Catering is set up for the Movie Studios for films made in Atlanta
• Plan menus; prepare meals - breakfast, lunch and dinner for movie production sets
on location
• Work in catering trucks from site to site
• Set up buffet
• Prep salads fruit and dessert platters

Kaiser Permanente Atlanta, GA
7/05 to On Call Presently
Cooking Demonstrations
• Demonstrate cooking techniques to an audience
• Demonstrate cooking style
• Teach history of food
• Teach health benefits
This is a Saturday Food Market during the summers


Ravinia City Club and Spa Atlanta, GA
12/04 to 9/05
Sous Chef
• Develop new menu items and create grill specials.• Develop vegetarian entrées
• Assist in the preparation of conference rooms for special events and clubs weddings
• Line cook for lunch and dinner A la carte

Personal Chef (Atlanta, GA)
1/04 to Present

• Plan menus, prepare meals and schedule special functions
• Provide healthy food options for customers ranging from diet to fine dining
• Provide meals for 150 occupants of two local apartments
• Special services include providing special occasion meal for clients in their homes
• Set up buffets from 50 to 200 people with a variety of dishes from fruit platters to theme
Dinners to finger food

Village Corner German Restaurant Stone Mountain, GA
1/04 to 5/04

• Trained kitchen staff and oversaw general nightly operations
• Implemented a program to develop culinary staff, resulting in the improved moral and
Professional ethics
• Provided direct marketing campaigns in efforts to increase patronage

Bayou Cajun and Seafood Restaurant Decatur, GA
Sous Chef

• Developed plans for events and coordinated several special functions
• Provided assistance in kitchen re-designs resulting in better work flow and efficiency
• Ensured the required controls were in place to meet budgeted labor cost, food cost and
Stated profit margins established by corporate office

Rocky’s Brick Oven Italian Restaurant (Atlanta, GA)
7/00 to 4/02
Sous Chef / Night House Manager
• Managed and trained wait staff, performed nightly cash reconciliations
• Completed daily and weekly employee schedules
• Responsibilities included managing kitchen, controlling food output and work flow
• Developed marketing concepts and oversaw implementation of new recipes for restaurant

3. Education & Training - CV/Resume Part 3 [Mandatory]

Microsoft Word, Microsoft Excel, Microsoft PowerPoint
Pro Management and Safe Sanitation Certification
Walt Disney World leadership training certifications:
F&B Appearance Guidelines; Introduction to Performance coaching; Safety for Leaders;
Working with integrity general employment; Performance development Process; Labor
Operations Labor Management Process; Diversity Pathways to Excellence R.A.V.E;
Introduction to Performance Excellence Leadership competencies; Leaders of Minors;
Leading in a Unionized Environment; HR Compliance Awareness Class; RMS Risk
Management; Risk Management; FMLA Awareness for Leaders; Disability Etiquette
And Service; Basic Food Safety; F&B Basics Day Core; Working with Integrity Military Background Law Enforcement Background

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Microsoft Word, Microsoft Excel, Microsoft PowerPoint
5. Other Skills - CV/Resume Part 5 [Optional]
Provided meals for training athletes for the 1996 Olympics.
Instructed staff members on traditional French style preparation.
Participated in the 2nd Annual Master Chef Dinner serving approximately 200 people.

US Navy Persuppdet Naval Air Station, Norfolk, VA (3/90 to 7/98)
• Provided escort to top secret security spaces
• Supervised staff of approximately 50 personnel
• Worked with various construction equipment
• Operated equal opportunity office for the unit
• Operated HAZMAT and OHSA training officer
• CPR trainer
6. Additional Information - CV/Resume Part 6 [Optional]


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Catering Chef / Cook / Supervisor
CV/Resume ID no.: 79613

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