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<pre>Array ( [var] => cut_url ) </pre> Resume for William S. for Chef / Food Preparation / Restaurant & Food Services in Sacramento, California. Search More Resumes for Chef / Food Preparation on Resumark.com #J3KHPS34T
 

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Resume for William S. for Chef / Food Preparation / Restaurant & Food Services in Sacramento, California




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: United States City: Sacramento
State: California ZIP: 95824



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William C. S. nd ave. Sacramento. California, Phone: Email: OBJECTIVE: Seeking long term employment, with the opportunity for advancement in the food service industry QUALIFICATIONS Over fifteen years experience in the restaurant industry, highly skilled in all back of the house stations, diverse experience in a wide variety of food styles, large scale and small scale banquet experience, proficient in menu costing, labor costing, project and task management, off site catering experience, function planning and execution EDUCATION A.O.S. Culinary Science, California Culinary Academy EMPLOYMENT Kitchen manager Auburn ale house In charge of day to day operation of kitchen, all ordering and inventory controls, worked the line during lunch and dinner service, did all scheduling etc. Lead line cook, The Purple Place Bar and Grill Responsible for proper execution of various stations in the kitchen, breakfast, lunch and dinner service Chef, One Ripe tomato Inc. Responsible for planning and executing all banquets and special events, part of the management team, supervised up to fifteen employees in proper day to day execution of service in a ``at home meal replacement&;&; venue, as well as a small cafe. Responsible for all menu development and labor budgeting. Worked closely with management of all venues in execution of special onsite catering events as well as off site events. Banquet Chef, The ridge golf course and restaurant Responsible for planning and executing all banquets and special events, part of the back of the house management team, supervised kitchen staff of up to twenty employees in proper execution of banquets, lunch and dinner shifts, assisted the Executive Chef in menu planning and development, worked closely with Executive Chef and Sous Chefs in training of kitchen staff Executive Chef, The Nakoma Resort and Spa Responsible for all food production on and off site, supervised up to forty employees, responsible for food and labor cost, established training policy&;s for the back of the house and the implementation of the training procedures, responsible for all kitchen hiring and firing, established and implemented purchasing and receiving standards Sous Chef, Bootleggers Bar and Grill Responsible for P.M. service, proper execution of all dishes and closing duties, purchasing for kitchen and inventory pars. Sous Chef, Auburn Valley Country Club Execution of banquets and special events, supervise staff of up to ten employees in restaurant service and in execution of banquets Line Cook, E&O Trading Company Grill Station, wood burning grill, P.M. shift Line Cook, Kuleto&;s Italian Restaurant

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