Sous Chef, Chef Manager - Restaurant Bar Club Food Beverages Resume Se
Sous Chef, Chef Manager - Restaurant Bar Club Food Beverages Resume Se
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Sous Chef, Chef Manager Resume


Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 27012
Desired Job Location: New York, New York Date Posted: 5/28/2009
Type of Position: Full-Time Permanent Availability Date: 6/10/09
Desired Wage: 59k
U.S. Work Authorization: Yes
Job Level: Management (Manager, Director) Willing to Travel: Yes, More Than 75%
Highest Degree Attained: Other Willing to Relocate: No


Objective:
I am currently in search of a long term position in the culinary field that will allow me to develop my culinary managenent & mentoring skills. The company should be a well bassed company with credidation in the culinary world.
Im positive after going over my credentials you will see me as someone who is well qualified for the position offered. I will be looking foward to hearing from you.
Thankyou,
Peter D. Krause


Experience:
Peter D. Krause

ADDRESS 161 Garden City Avenue EMAIL: Pkrause167@hotmail.com
Wyandanch, NY 11798 CELL: (347) 425-4727

PROFILE
• Ability to demonstrate creative and quality driven culinary skills.
• Prior culinary management experience in a high volume restaurant.
• Have good food knowledge and recognition of quality product.
• Fast, efficient and organized.
• Willing to work as long as it takes to get the job done.
• Very fast learner.

EXPERIENCE:

CHEF MANAGER Sodexho Corporate Services Mellville NY 12/07-1/09

• Work directly with a Sodexo Executive Chef II.
• Manage kitchen operations for a large corporate cafeteria with an inventory of 1.2 million.
• Cater for private parties and functions.
• Oversee cash handling.
• Responsible for food purchasing inventory process within a 48% foodcost: familiar with IPW.
• Troubleshooter related problems on an as needed basis.
• Responsible for all kitchen sanitation & temperature logs.
• Certified food managers certificate & ServSafe.
• Responsible for a staff of 9 Sodexo employees.
• Completed an Equal Opportunity , Affirmative Action BOYC Sodexo course.

PRODUCTION SUPEVISOR Sodexho Corporate Services Islandia, NY 5/04 – 12/07
• Work directly & trained with a Sodexo Executive Chef III.
• Produce all stocks, sauces, soups and sautιed, roasted and poached items.
• Cater for private parties and functions on a per diem basis.
• Responsible for food purchasing inventory process within a 48% foodcost; familiar with IPW.
• Act as management agent liaison.
• Troubleshooter related problems on an as needed basis.
• Oversee the sanitation of the operations including HACCP procedures.
• Contributed to repeat business and positive word of mouth publicity.
• Trained cooks at different accounts; Acted as chef at 7 different corporate cafes.
• Supervised a group of 7.

SOUS CHEF Cuyah Jamaican Cuisine Deer Park, NY 4/01 – 5/04
• Storing, cleaning and seasoning of meats and seafood.
• Responsible for al la cart lunch and dinner items.
• Assisted with special catering functions.
• Responsible for Safety and sanitation.
• Worked on special orders, for banquets and other special functions.
• Provided inventory control.
• Scheduled shifts.
• Troubleshot problems on an as needed basis.
• Preformed all associated Prep work with the handling of stations and the cooking of food items.

DELI COOK Whitsons Food Service Huntington, NY 10/00-4/01

• Oversaw the sanitation of the operations including HACCP procedures.
• Garnished the set of the cafι deli style booth.
• Worked on special orders, for banquets and various other special functions.
• Cooked dishes to order as needed.
• Provided inventory control.


PIZZA COOK King Kullen Supermarket Central Islip, NY 10/00 – 4/01
• Prepared pizza, calzones, garlic knots strombolies, ect.
• Provided inventory control.
• Managed direct staff of 7 deli workers.
• Cooked dishes to order as needed.

PANTRY COOK Crescent Club Bayville, NY 3/99 – 10/00
• Prepared club sandwiches, clams and oysters on the half shell.
• Prepared various salads and dressings.
• Cooked dishes to order as needed.

ROUNDSMAN Sewanhaka Yacht Club Oyster Bay, NY 3/96 – 10/00
• Responsible for the cleaning and preparing of meat and seafood items.
• Worked directly with the executive pantry chef.
• Assisted sous chef in menu planning and daily specials.
• Safety and sanitation.
• Preformed all associated Prep work with the handling of stations and the cooking of food items.
• Contributed to repeat business and positive word of mouth publicity.

ROUNDSMAN John Anthony’s by the Water Babylon, NY 5/92 – 9/93
• Worked directly with the executive chef.
• Catered for private parties and functions on a per diem basis.
• Preformed all associated Prep work with the handling of stations and the cooking of food items.
EDUCATION

(Pending) BA, Culinary Arts Johnson And Wales University Providence, RI
1993 AA, Culinary Arts Johnson And Wales University Providence, RI



REFERENCES AVAILABLE UPON REQUEST


Education:
Johnson & Wales University
Providence R.I.
1993 Associates , Culinary Arts

Johnson & Wales University
Providence R.I.
(Pending) Bachlors, Culinary Arts


Reference:
Available upon request.


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