Sample Template Example of Beautiful Excellent Professional Curriculum Vitae / Resume / CV Format with Career Objective, Job Description, Skills & Work Experience for Freshers & Experienced in Word / Doc / Pdf Free Download
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Landyn
J. Khakep
15
kalepara St. • Talakara, NT 48574 • (478) 148-2289 • landyn@hotmail.com
Objective
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To obtain a full time position in food
production management.
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Work Experience
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09/2007 - 07/2011 Genesee Valley Educational Partnership, Mt.
Morris, NY
Culinary Arts Instructor
Taught basic
culinary fundamentals and culinary management to high school Juniors and
Seniors
Developed daily lesson plans, production schedules and job sheets for students to follow Worked within a tight school budget Purchased and received all food necessary for the daily lessons
07/2009 - 06/2011 North Shore Grill, Lakeville, NY
Line Cook
Worked all
line stations in a high volume, upper-end casual seafood restaurant
Helped develop daily lunch and dinner specials Assisted in training of new staff
04/2005 - 10/2007 Crowne Plaza, Rochester, NY
Executive Sous Chef
Supervised a
staff of six line cooks, three pantry cooks, two banquet cooks, and seven
dishwashers, plus various temporary kitchen personnel needed for large
functions
Assisted in the development and costing/pricing of our core restaurant menu plus our various catering menus Developed and prepared various party specific menu items for taste tests for the clients to pick and choose a unique and personal menu for catered events Assisted in scheduling employees to guarantee coverage and come in at or under budget Handled six month and one year employee evluations and employee discipline
03/2004 - 04/2005 BASC, Brockport, NY
Catering Chef
Prepared food
for functions as small as fifteen people and as large as eight hundred people
Ordered and received all food necessary for banquet production Trained and supervised temporary student staff as needed for functions Developed and priced various menu items
04/2003 - 10/2003 Xanterra, Yellowstone National Parks, WY
Assistant Food Production Manager
Supervised a
line of two cooks, one pantry cook, and two dishwashers
Handled employee evaluations and discipline Trained a "revolving door" of seasonal employees Ensured company standards of food quality, kitchen safety and sanitation were met during service
05/2002 - 04/2003 Doni's Under the Trees, Anderson, SC
Executive Chef
Ran a small
kitchen of five employees in a fine dining restaurant
Developed and priced seasonal menus and nightly features Hired, fired, scheduled and disciplined all kitchen personnel Purchased, received, and inspected all food necessary for daily food production
10/2000 - 04/2002 Hank's Seafood, Charleston, SC
Lead Line Cook
Ran all line
stations in a high volume fine dining seafood restaurant
Took over for the Sous Chef running the line in his absence Created nightly dinner specials Assisted in fish and meat fabrication |
Education
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1999 - 2001
Johnson & Wales University, Charleston, SC
A.A.S.
in Culinary Arts GPA: 3.5
Graduated Cum Laude from one of the
finest and most well know institutions of culinary learning in North America.
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Skills
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HACCP trained
ServSafe certifiable |
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