Working Chef
Apr 2013-Present
[Company Name] -
[City],
[State]
I order and prepare two main meals and two snacks per day for 100 plus children.
I develop menus that are healthy that kid's will eat. I try to keep it interesting and challenging.
I work with director to maintain food and labor costs.
I meet with sales representatives to negotiate prices or order supplies.
Corporate Executive Chef
Feb 2010-Aug 2012
Harris Health System -
Pasadena,
TX
As Corporate Chef I trained all back of house staff for three Harris Health Systemlocations.
I set up all accounts with vendors and insured there were no double invoicing from them.
I trained all sushi Chefs both in sushi and interpersonal communications with guest's.
I monitored food and labor cost's daily and made any needed changes.
I ordered all food products for all three locations.
Worked line lunch and dinner at Ocean Springs location
for very busy, small kitchen.
Ensured all kitchen MGR'S were current in Serve Safe certification's and that strict sanitation rules were followed.
Executive Chef
Mar 2009-May 2010
Healthcare Services Group -
Mesa,
AZ
I over-saw and worked each of the four food outlets at the Park. Rotation as needed from short order to fine dinning.
I worked breakfast and Dinner at the Fine Dinning restaurant The Metate Room.
Monitored all labor and food cost's.
Trained Staff , and worked any station as needed.
Corporate Sous Chef
May 2004-Feb 2007
Gathered Foods -
Heath,
OH
As Sous chef for Wolfgang I trained all opening staff at Sushi and wok stations.
I trained in modern interpretations of Asian dishes. We made everything from scratch. We did not even have a freezer or microwave.
Truly we had the very best product, and the very best staff in the region.
Executive Chef
Apr 2002-Feb 2007
Aramark Corp. -
Beaverton,
OR
As fine dinning Chef of the internationally loved
Old house Restaurant I trained all staff and worked closely with all departments in the Hotel.
Did extensive on and off site catering. Created seasonal menus with local produce and game.