• Seeking a position as a Chef with Java Coffee using competencies in food preparation, menu planning and
culinary staff management.
SUMMARY Courteous and respectful culinary professional with 8 + years» extensive experience in menu development, food preparation, and
culinary staff management.
Not exact matches
His
culinary experience includes positions in
staff training and
management, as well as playing key roles in numerous restaurant openings.
The newspaper is produced by the students and
staff at HTMi and readers can learn about hotel company news, hospitality industry events, market trends, strategy, human resources,
culinary management and much more.
The newspaper is produced by the students and
staff at HTMi and readers can learn about hotel company news, hospitality industry events, market trends, strategy, human resources,
culinary management and much more.
The newspaper is produced by the students and
staff at HTMi and readers can learn about hotel company news, hospitality industry events, market trends, strategy, human resources,
culinary management and much more.
You should include any specialized training you received from prior fast food or restaurant positions, including any
management classes,
staff and corporate training programs, your state's food handler's course and any formal food preparation or
culinary workshops.
The newspaper is produced by the students and
staff at HTMi and readers can learn about hotel company news, hospitality industry events, market trends, strategy, human resources,
culinary management and much more.
Responsible for quality of
culinary production and on - site
staff management for off - premise events ranging in size from 20 to 9,000 guests.
• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen
staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory
management • Effectively able to provide direction and mentorship to kitchen
staff, focusing on delivery of exceptional
culinary services • Skilled in determining the need for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles
• Strategic Kitchen Planning • Budget
Management •
Culinary Staff Training and Development • Menu Development • Team Building and Leadership • Guest Relations
would like to work in a company that I can grow and be a productive member of the
management team leading the
culinary staff.
Core Competencies Business Development • Sales & Marketing •
Culinary Menu Development • Negotiations • Territory Expansion Communications •
Staff Training / Development • Account
Management • Client Acquisition / Retention Food Service Cost Containment • Profit & Volume Growth • Company & Community Liaison
202 El Monte Dr.,
Culinary Arts Education Front and Back of house service Food and Beverage
Management and operations Leadership Budgeting and Cost Control Event Logistics and Production Vendor / Inventory
Management Staff Training Safety / Sanitation and Quality Controls Cocktail and Food Menu Design High volume production capability