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CV Seasoned Chef, InterContinental Hotel, Chicago, IL

 
Seasoned Chef, InterContinental Hotel, Chicago, IL

Resume built for oil and gas job opportunities by a jobseeker with experience in Seasoned Chef, InterContinental Hotel, Chicago, IL - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 83645

Location (Residence): Berwyn, United States
Citizenship: United States
 
Languages:
  Native: English United States, Spanish Mexican
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in Culinary Arts

Years of Experience: 8 years
Authorized to work in:
   United States
Present Location:
   USA, HOUSTON
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Expert 18 years
Personnel Training Instructor Experienced 14 years
Other Driver Expert 8 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

As a former student at The Cooking and Hospitality Institute of Chicago (CHIC) studying Le Cordon Bleu culinary techniques, I bring to you a passion for haute cuisine preparation that would exceed your customer's expectations and meets your high culinary standards.
You will find me to be a great team-member that thrives on a busy environment with attention to every detail. I bring to you an appreciation for controlling food costs, collateral expenses, and labor to achieve maximum profitability. I would assist you in cultivating the house policies and procedures to increase efficiencies and better service your customers every need.
I look forward to discuss with you my unique skills and enthusiasm for this position. I will available at your convenience. Rest assured, I take great pride in my career and will take personal initiative to always contribute to the success of my employer.

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

InterContinental Hotel, Sous Chef, Chicago, IL 07/04 - Present
Raytheon Polar Service, Sous Chef, Antarctica 10/06 - 3/07
Montgomery Place, Lead Cook, Chicago, IL 7/04 - 10/04
Contreras Pub, Manager, Chicago, IL 5/03 - 12/03
Vitas Healthcare Corporation, Med Equip Tech, Burr Ridge, IL 10 /02 - 03/03
Bel Pack, Sales Rep., Chicago, IL 1/02 - 09/02
United Parcel Service, Driver, Chicago, IL 10/95 - 09/00
American Airlines, Fleet Service Clerk, Chicago, IL 10/96 - 03/97


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

Cooking and Hospitality Institute of Chicago (CHIC)
AAS Degree - Le Cordon Bleu Culinary Arts 2003 - 2005
St. Rita High School, Chicago, IL 1990 - 1994
Certificate - State of Illinois & Chicago ServSafe Sanitation Course
Certificate - National Restaurant Association, ProMgt® Restaurant Supervision
Certificate - National Restaurant Association, ProMgt® Menu Planning


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Excel
Power Point,
Word
5. Other Skills - CV/Resume Part 5 [Optional]
N/A
6. Additional Information - CV/Resume Part 6 [Optional]
CAREER OBJECTIVE:

To utilize my Le Cordon Bleu culinary credentials within a fine dining establishment that offers both personal and professional growth. To be part of a management team that aspires to greatness in all efforts.

CULINARY and LEADERSHIP COMPETENCIES:

• Ability to manage and motivate staff using both a coaching and participative management style
• Deep appreciation and acumen for controlling food costs to maximum profitability
• Attention to creative details when presenting and plating proprietary signature cuisine
• Execution of front & back of the house synergies to provide superior customer service standards
• A professional work ethic and a sense of humor essential in a fast paced kitchen environment
• ServSafe

OTHER CULINARY INTERESTS:

• CHIC culinary competition team
• Cellar Club
• CHIC Student Advisory Board


 

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Seasoned Chef, InterContinental Hotel, Chicago, IL
CV/Resume ID no.: 83645

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