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Executive Chef Consultant or Research and Development Resume
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| Desired Industry: Manufacturing |
SpiderID: 22128 |
| Desired Job Location: manalapan, New Jersey |
Date Posted: 8/13/2008 |
| Type of Position: Full-Time Permanent |
Availability Date: 9/01/08 |
| Desired Wage: 75,000.00 + Health |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: Yes, More Than 75% |
| Highest Degree Attained: Other |
Willing to Relocate: Yes |
Objective:
To gain financial independence working with all the know how and knowledge and experience I can offer to the right company in my profession
Experience:
Certified Executive Chef- Restaurant Management
Experienced in every aspect of food service and management.
Exceptionally skilled in managing the front and back of the house duties with attention
to detail of every aspect. Devoted to the execution in the highest standards of presentation,
taste and production, while never sacrificing strict cost control and sanitation guidelines.
Education:
Education:
Damien Memorial High School
Honolulu, HI.
Chaminade College
Business Administration
Honolulu, HI.
Certification for Certified Executive Chef
American Culinary Federation 2002
The Culinary Institute of America
Hyde Park, NY.
Continuing Education Courses
1997- Restaurant Sampler
1998- Rustic Italian Cuisine
1999- Individual European Pastries
2000- Kitchen Systems Management
2001- Ice Carving
2002- Basic Bread Baking
2003-Appetizers and Charcutirie
2004- Cakes, Tarts and Tortes
Affiliations:
ACF Chef's Association Big Apple Chapter, Member of ACF Chef's Association for over 35 years.
Skills:
Hiring and Training
HAACP Trained, Maintain Full Nutrition and Sanitation Standards
Create New Development (Out of the Box), Traditional Ideas
Ordering and Purchasing / Food and Liquors
Food Costing / Portion Control / Inventories – Food and Liquor
Menu Planning / Banquets / Weddings/ Political Functions/ Special Theme Functions
Managing and Delegating Front and Back of the House
Strong Leadership, Communication and People Skills
Budget Control
Kitchen Design / Most Kitchen Repairs on Equipment
Additional Information:
2001- Chef’s Forum, Las Vegas
2002- Chef’s Forum, Las Vegas
Three years special training in “ The Art of Sushi Making” with world renowned Sushi Chef Michael Tsuruoka.
2002- Certification in 30- Hour Nutrition Certification Course
2002- Certification in 30- Hour Supervision Certification Course
2002- Certification in 30- Hour Sanitation Certification Course
Member of ACF ( Active) ICA-ACF Big Apple Chapter
Treasure of ICA- ACF Big Apple Chapter
Member of ACF for 29 Years
Competition
2002- Gold Medal Winner, Culinaire Societe Philantropique “ Chocolate Centerpiece
2003- Bronze Medal Winner, International Chef’s Association, ACF, “ International Bread
Display”.
2003- Gold Medal Winner, Culinaire Societe Philasntropique “ Best Overall Centerpiece”
Distinguished Gold Medal from the French Government
2004- Gold Medal Winner, Culinaire Societe Philantropique “ Best Overall Chocolate Piece”
Distinguished Gold medal from the Canadian Government.
2005- Bronze Medal Winner, Greater New York Culinary Show
2005- Silver Medal Winner, Greater New York Culinary Show
2005- Gold Medal Winner, Greater New York Culinary Show
2005- Gold Medal Winner, Greater New York Culinary Show “ Best of Show”
Reference:
Chef Dieter Schronner/ Instructer CIA,Lutz Lewrentz CCC, AAA, CEC Chef Big Apple Chapter, Karl Linder CCC, AAA, CEC, Chef Big Apple Chapter
Candidate Contact Information:
This candidate has chosen not to make contact information available on this page.
Click "Contact Candidate" to send this candidate a response. |
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