CHEF RESUME
1234 New Forest Court • Mississauga, ON L5C 2G8
905.222.1111 • chef.walter@e-mail.com
Abilities SUMMARY
• 5 many years of successful experience in food service, preparing numerous types of gourmet food,
and specializing in southern design foods
• Licensed in food technology and trained as a steward and a butcher
• Skilled in all kitchen equipment and numerous cooking techniques
• Committed to providing complete high quality service in culinary arts
Training
Chef Coaching Certificate 2009
Humber Institute of Technologies and Sophisticated Studying
Expert Experience
Cook Mar. 2007 - Present
Southern Diner
• Prepare meats institutional-design by roasting, stewing, and baking to ensure the restaurant
provides tasty southern cuisine to its customers
• Prepare fresh vegetable dishes which balance flavors with that of the coordinating meat
dishes
• Blend spices and herbs to complement the meat and vegetable dishes
• Received several money awards for providing Total Quality Management inside the
restaurant
Chef Steward Feb. 2001 – Aug. 2005
Seafarers International Union
• As a member of the steward department in the Merchant Marines, I was assigned to numerous
ships on sea duty
• Sophisticated from Messman to Chief Steward, taking on responsibilities as Third Cook,
Baker, Chief Cook and lastly as Chief Steward
• Maintained officer’s quarters and dining area
• Ready assigned foods and maintained designated kitchen area
• Took inventory, ordered and stocked galley, generating certain sufficient supplies of food and
utensils were available
• Planned menus for 5 meals per day, making certain that meals were nutritious and well
balanced
• Scheduled kitchen staff to provide sufficient service to the passengers and crew
DAVID L. WINSTON 50 Outdated Village Lane ???? Suffield, CT 06078 ???? 860.668.0111
EXECUTIVE CHEF
Award-winning, progressive culinary expert with over 15 many years of expertise in establishments that
consist of a globe-class resort and several upscale restaurants. Distinctive mix of inventive flair and passion for meals,
strong business sense and engaging interpersonal abilities. Powerful record of streamlining operations and improving
service whilst preserving the highest levels of high quality. All-natural capability to produce enthusiastic, productive operating
environments with consumer-oriented professionals. Extremely skilled at executing financial analysis,
troubleshooting operations and recommending efficient price controls.
HIGHLIGHTS
???? Worked with noted chefs such as Thomas Keller of French Laundry and Per Se, Mario Batali of Babbo, Ming
Tsai of Blue Ginger and Masayoshi Takayama of Masa at charity events. Interned with Edward Leonard,
CMC of Westchester Nation Club.
???? Nominee for Greatest Northeast Regional Chef Award from the James Beard Foundation in 2005, and also
named for Greatest Increasing Chef in 2000.
???? Earned Distinguished Restaurant of North America Award from DiRona in 2003, Max’s of Manchester, Avon, CT
???? Appeared on Television exhibits which includes Phantom Gourmet, Lidia’s Italian Table and Cooking Reside.
???? Written up in magazines such as Gourmet, Meals and Wine, and Bon Appetit, with recipes published in
cookbooks such as Pleasure of Cooking.
Sami E. Kassis
205 Ashford Dr. Glen Carbon Ill 62034
chefcassis@gmail.com 618-402-7402
Objective
To acquire a position as a Sous chef/ Cook
SUMMARY OF QUALIFICATIONS
· More than 12 years of experience as a chef. Knowledge of cuisines from around the globe.
Pastry experience consists of mini pastries, cakes, cookies, desserts and bread.
Capable of working with minimal supervision or as a member of a group. Multilingual
– English, Arabic, some French.
· Devoted chef with a powerful work ethic
· Skilled in operation managements, sales, budget development, staffing, and
cost manage.
· Adept at communicating successfully with clients, vendors, and staff.
· In a position to motivate workers to perform to their optimum possible.
· Excellent organizational and preparing skills adaptable enjoy new problems.
Professional Expertise
eight/2007 Bethel Baptist church
five/2009 7775 Collinsville Road
Troy, Ill 62294
(618) 667-7775
· Hospitality coordinator
· Cooking dinner every Tuesday and Wednesday for the church members.
ROY E. BURRILL JR. [617-827-5127]
161 WINTER ST. HANSON MA. 02341
CHEFROY1@AOL.COM
Professional Profile
I have been professional scratch chef / caterer for 25 years, operating
various design dining establishments and bars, and other specialty events.
Currently running component-time catering company, and I am also
manager of loved ones design restaurant and sports activities bar for the previous 10
years.
· Daily menu planner and
forecasting
· Food price manage
· Quality manage and
preparation
· Overseer of large staff
· employee evaluations
· Information input using micros
method
· spreadsheets
· Cleanliness standards
to all B.O.H. codes
· Public relations
· Payroll conscious
· competitive Buying
· All closing procedures and
safety
· “Tip” and “Serve safe”
certified and active
TKO’MALLEYS SPORTSBAR AND RESTAURANT Scituate Ma.
1997 till present
Manager
Read the rest of this entry »
Matthew T. Martin
10405 Jefferson Way 404.431.0252
Alpharetta, GA 30005 mattmartin77@att.net
Goal
To show continuous professionalism and dedication by supplying impeccable service while making use of
my skills to produce a unique choice of dishes in a professional satisfying environment.
Qualifications
Culinary Degree and two numerous years knowledge of managing a kitchen.
Education
August 1993–June 1995 Oconee County Substantial School Watkinsville, GA
Common / Pre-Collegiate Studies
?Concentrate on Background, English, and AP Math Classes.
?Member of numerous organizations and athletic teams.
Student Organizations
?Math Club
?Fellowship of Christian Athletes
?YoungLife
?Chess Club
Athletic Teams
?Soccer
?Baseball
?Football
January 1997–December 1998 Truett McConnell College Watkinsville,
GA
Sports activities activities Management (declared)
?Attended mainly core classes along with figures and public speaking.
January 2000–December 2002 Florida Neighborhood College Jacksonville, FL
Sports activities activities Management (declared)
?Concentrate on core classes along with computer ideas and economics.
March 2006–June 2008 Gwinnett Tech Culinary School Lawrenceville,
GA
Culinary Arts
?Prepared me for employment in the culinary field which emphasized technical and theoretical info,
combined with the practical programs of cooking, baking, serving, and some management skills.
?Studied and educated problem-solving and communication skills needed to be successful in a individuals-oriented
profession.
Recent Comments