sous chef - Restaurant Bar Club Food Beverages Resume Search
sous chef - Restaurant Bar Club Food Beverages Resume Search
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sous chef Resume


Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 24333
Desired Job Location: kearny, New Jersey Date Posted: 1/21/2009
Type of Position: Full-Time Permanent Availability Date: asap
Desired Wage: 45000
U.S. Work Authorization: Yes
Job Level: Experienced with over 2 years experience Willing to Travel: Yes, More Than 75%
Highest Degree Attained: Other Willing to Relocate: Yes


Objective:
I am seeking a challenging position in a progressive, expanding, and professional culinary company


Experience:
Professional experience October 2008 to January 2009
Host Mark/Doubletree Hotels Princeton, NJ
Sous Chef
 Manage the overall preparation and quality control of all menu items for restaurant and banquets to meet the standards of hotel quality and specifications
 Monitor time and waste management
 Prepare and cost out all daily specials and employee meals
 Placed orders with various vendors
 Assist controller and executive chef with inventory at end of each month
 Ensure all food safety, security guidelines and general kitchen sanitation guidelines are consistently met to hotel and city specifications
March 2008 to October 2008
Eden Gourmet South Orange, NJ
Chef de Cuisine
 Prepared various cold selections for gourmet marketplace
June 2007 to March 2008
Sebastians Catering Jersey City, NJ
Sous Chef
 Managed the overall preparation and quality control of all menu items for cafeteria and catering events
 Monitored time and waste management
 Prepared and cost out all daily revenue and cost control for cafeteria and catering events
 Prepared monthly inventory, catering revenues and food costs
 Conducted monthly training and meetings with kitchen staff
 Ensured all food safety, security guidelines and general kitchen sanitation guidelines are consistently met to company and city specifications
 Placed orders with various vendors
February 2003 to February 2007
Hilton Hotels Corporation/Embassy Suites Parsippany, NJ
Sous Chef
 Managed the overall preparation and quality control of all menu items for restaurant and banquets to meet the standards of hotel quality and specifications
 Monitored time and waste management
 Prepared and cost out all daily specials and employee meals
 Placed orders with various vendors
 Assisted controller and executive chef with inventory at end of each month
 Conducted monthly training and meetings with kitchen staff
 Prepared weekly schedules for kitchen staff
 Ensured that all food safety, security guidelines and general kitchen sanitation guidelines are consistently met to company and city specifications
October 2002 to February 2003
Prime Hospitality/Ramada Inn Fairfield, NJ
Chef de Cuisine
 Responsible for the preparation and quality control of all menu items for restaurant
 Monitored time and waste management
 Assisted the Executive and Sous Chef in banquets in the preparation display platters and menu items for banquet functions
August 2002 to October 2002
Starwood Hospitality/Four Points Sheraton Elizabeth, NJ
Chef de Cuisine
 Responsible for the preparation and quality control of all menu items for restaurant
 Creation of daily specials and employee meals
April 2000 to October 2000
Flik International/Pfizer Corp. Morris Plains, NJ
Grill Chef
 Worked in corporate cafeteria on both breakfast and lunch grill station
 Trained in working with Flik International: spec sheets, waste management, and sanitation standards
October 1998 to October 2002
Prime Hospitality, Meristar/Four Points Sheraton Mount Arlington, NJ
Chef de Cuisine
 Responsible for the preparation and quality control of all menu items for restaurant
 Creation of daily specials and employee meals
 Assisted in creation of new menus for restaurant
 Monitored time and waste management
 Assisted the Executive Sous Chef in banquets in the preparation of display platters, centerpieces, dessert platters
 Crossed trained in setting up banquet rooms for hotel functions
 Certified in Food Handling
January 1998 to October 1998
Prime Hospitality/Radisson Hotel and Suites Fairfield, NJ
Pantry Chef
 Responsible for preparation of menu items in a high volume atmosphere working with averaging 200 cover per night
 Prepared fresh cold antipasto salads, various gourmet pizzas in brick oven, gourmet desserts. Prepared daily specialty items
 Assisted in Garde Manger in preparation of displays and center pieces for banquets
October 1997 to December 1997
The Arlington Caterers Mount Arlington, NJ
Banquet Chef
 Catered for private parties
September 1997 to December 1997
Brooklake Country Club Florham Park, NJ
Chef de Cuisine
 Prepared menu items in restaurant for club members on grill and sauté station
 Prepared daily specials and employee meals
Externship for Culinary Arts Institute March 1997 to October 1997
Lake Mohawk Country Club Sparta, NJ
BanquetChef
 Prepare and supervised the production and quality control of banquet parties
 Responsible for delivery inspections and storage
 Prepared all grand sauces and soups
 Assisted the Executive Chef in scheduling employees
October 1995 to March 1997
Brooklake Country Club Florham Park, NJ
Prep Cook/Pantry Chef
 Prepared food for banquets under tutelage of Executive Sous and Banquet Chef
 Trained in preparation of grand sauces, banquet production, and time and waste management.
 Worked in Garde Manger department; prepared cold hors d’ oeuvres, fresh fruit, various cheeses, cold antipasto, dessert vegetable as well as various pates and mousses displays. Display center pieces: ice carvings, vegetable and fruit carvings, tallow sculptures. Prepared menu items for members in the golfers lounge.


Education:
September 1991 to June 1995
Kearny High School Kearny, NJ
 General Degree
September 1994 to June 1995
Hudson County Vo-Tech North Bergen, NJ
 Commercial Baking Degree
September 1995 to June 1997
Hudson County Community College Kearny, NJ
 Culinary Arts: A.A.S Degree


Skills:
microsoft excel, word,


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