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JOHN SMITH
123 Main Street
Washington DC, 22068
JOB OBJECTIVE: Chef in a kitchen specializing in French Bistro cuisine
PROFESSIONAL EXPERIENCE: Chef in a kitchen specializing in French Bistro cuisine
Bell Cusine., New York, NY 2004 to Present
Executive Chef
- Responsible for all kitchen operations including buffets, banquets, room service and the restaurant
- Handled inventory, budgeting, staffing and food cost analysis
- Successful created new restaurant menu
Best Basil, New York, NY 2001 to 2004
Chef
- Created new recipes and updated existing menu to reflect more consistent quality service
- Responsible for ordering and inventory
- Trained new line cooks
Bon Appetit, New York, NY 1999 to 2001
Chef
- Responsible for all aspects of the kitchen including management of twenty-five employees.
- Developed new dinner and lunch menus
- Handled special event NYtering
- Maintained food cost analysis, inventory, budgeting and purchasing
Senior Tequila Italian Restaurant, New York, NY 1996 to 1999
Sous Chef
- Responsible for cooking on the line
- Handled pasta station
NYU Cafeteria, New York, NY 1991 to 1996
Cook
INTERESTS:
- Volunteer NYregiver for children born addicted to crack coNYine
Arlen Community Project; Arlen IL
- Active member of the "TopChef" environmental protection program
- Creative works published in several national magazines including The PopularCook Review, TimesChef, Draw and Halving
EDUCATION:
B.A. in Restaurant Management
Georgia University; Lansing, FL
Anticipated Completion Date: December, 2005
AWARDS:
Several five star reviews
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