- 1107 W Ironwood Dr Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Chef / Sous Chef / Line Cook (Hospitality)

Qualifications Profile

    Self-motivated and results-driven professional with more than 29 years providing high-performance culinary operations management and customer service in the hospitality and healthcare sectors, having served as Banquet Chef, and kitchen manager in 3 different restaurants over the years, while volunteering to prepare meals for up to 75 persons in a non-profit charitable organization.

    Detail-oriented without losing sight of the big picture, analytical and methodical with creative thinking to design and execute menu items catering to both fine dining and nutritional/dietary demands in a healthcare setting.

    Well-organized and resourceful with multitasking and prioritization skills that maximize efficiencies in kitchen production and inventories to deliver outstanding culinary treats serving high-volume clients.

    Effective communication skills that inspire customer confidence while fostering teamwork synergies in highly diversified engagements in achieving shared commitments.

Professional Experience

Step One Halfway House, Inc. Ÿ Xxxxxx XXXXXX.

    Provide culinary direction and leadership to processing meals and food service for a drug and alcohol rehabilitation center catering to both employees and patients, ensuring that all menu items conform to dietary and nutrition standards including doctor-prescribed diets for special need patients.

    Prepared remodeled homes and renovated rooms for pertinent interior and exterior finish, including brick works, block and stucco, as well as repair of pool equipment as needed.

The Denton House Out-Patient Rehabilitation Center Ÿ Xxxxxx XXXXXX

    Served as Buyer and Cook, maintaining high-volume kitchen stocks for ingredients in approved meals, serving up to 35 clients at any given time, and providing a well-balanced meal 6 days a week.

    Maintained a sanitized and healthy environment in compliance with standards of the XXXXXX health department.

The Maison et Jardin Altamonte Springs, FL

    Served as assistant to the Executive Chef Hans Sperig for a farm-to-table French restaurant and catering company, ensuring compliance with culinary and service quality standards that create a fine dining experience for repeat patronage and word-of-mouth promotion.

    Managed banquet operations for in-house and offsite catered occasions in private and corporate events in Central Florida, while taking charge for in-house desserts and stocks, soups, and sauces for all a la carte and banquet services.

Walt Disney World Polynesian resort hotel Orlando, FL

    Managed banquet operations for the resort hotel while providing station rotation at the restaurant, leveraging skills across all functions to ensure uninterrupted coverage of restaurant operations using peak seasons.

    Worked with Area Chef Cheryl Smith and Werner Kruger as Executive Chef of the hotel.

Education & Credentials

    GED, WILDWOOD HIGH SCHOOL Wildwood NJ. 1983

Drafting 4yrs, Art studies 4yrs, gourmet cooking 2yrs over all 3.2 GPA

Professional Training & Certifications

    Serve-Safe food managers certified

Awards/Recognition

    Assisted the team win the Gold Medal award at the Frankfurt Culinary Olympics (1988)

Professional Affiliations & Community Involvement

    Volunteer: St. Mary's Food Bank on their Food Recovery Program

Collecting donations from Fry's grocery, Trader Joe's, Target super stores, and Starbucks coffee shops for use in preparing meals for up to 75 clients daily and distributed to disadvantaged communities and shelters