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CV Sous Chef French and Mediterreanean culinary

 
Sous Chef French and Mediterreanean culinary

Resume built for oil and gas job opportunities by a jobseeker with experience in Sous Chef French and Mediterreanean culinary - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 90235

Location (Residence): Austin, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in French Culinary

Years of Experience: 11 years
Authorized to work in:
   United States
Present Location:
   United States, Austin
Relocation:
   European Union, UK (in particular), United States, American Samoa, Antigua & Barbuda, Argentina, Aruba, Australia, Austria, Bahamas, Barbados, Belgium, Belize, Bermuda, Brazil, Cameroon, Canada, Cayman Islands, Chile, China, Christmas Island, Costa Rica, Cuba, Cyprus, Czech Rep., Denmark, Fiji, Finland, France, French Guiana, French Polynesia, Germany, Greece, Hong Kong, Iceland, Ireland, Italy, Jamaica, Japan, Luxembourg, Maldives, Martinique, Mexico, Monaco, Morocco, Netherlands, Netherlands Antilles, New Zealand, Norway, Papua New Guinea, Peru, Portugal, Puerto Rico, Spain, Sweden, Switzerland, United Kingdom, United States, Virgin Islands, British, Virgin Islands, U.S.
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 20 years
Other Hospitality Experienced 20 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To whom it may concern,

I am a chef specializing in Mediterreanean cuisine. I am interested in working as a chef for your company.

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

Renee’s Catering, Austin TX
October 2008 - Present
Sous Chef
--Prepping food and catering events
--writing daily menus and doing tastings for customers

Vino Vino, Austin TX
January 2008 - October 2008
Sous Chef
--Costing, menu writing, scheduling, ordering
--Garde Mange/hot appetizers
--Pairing wine and food
--Hiring and training employees

Gumbo’s Downtown, Austin TX
August 2007 - January 2008
Sauté
--Ran nighttime sauté station
--High volume restaurant

Fino, Austin TX
June 2004 - August 2007
Line Cook
--Involved in opening of restaurant
--Ran daytime/nighttime pantry, sauté, grill, oven
--In charge of prep and service of each station
--Training employees

Red Star Bar & Grill, Portland OR
May 2002 - June 2004
Banquet Chef
--In charge of catering banquet parties of up to 500
--Writing menu for parties

Vault Martini, Portland OR
May 2001 - May 2002
Sous Chef
--In charge of writing menu, ordering, costing menu, hiring employees as well as training

Leonardo’s 706, Gainesville FL
October 1998 - September 2001
Line Cook
--Oven, Pantry, Grill, Sauté, Expodite, and dishes

Bistro 1245, Gainesville FL
October 1999 - September 2001
Sous Chef
--In charge of hiring, nightly specials, costing
--Ran pantry, sauté, grill, and dishes when needed


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

Associates of Arts
Western Culinary Institute, Portland OR
2003 Graduate


4. Computer Skills - CV/Resume Part 4 [Mandatory]
basic typing
5. Other Skills - CV/Resume Part 5 [Optional]
Ordering, writing menus, managing a kitchen, hiring, sanitation, cost control
6. Additional Information - CV/Resume Part 6 [Optional]
n/a


 

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Sous Chef French and Mediterreanean culinary
CV/Resume ID no.: 90235

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