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<pre>Array ( [var] => cut_url ) </pre> Resume for William R. for Chef / Food Preparation / Restaurant & Food Services in Ft. Worth, Texas. Search More Resumes for Chef / Food Preparation on Resumark.com #NYA9COHEC
 

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Resume for William R. for Chef / Food Preparation / Restaurant & Food Services in Ft. Worth, Texas




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: United States City: Ft. Worth
State: Texas ZIP: 76114



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| Ichabod Crane | |
|Rd | |
|Fort Worth, Texas | |
| | |
William R.
|Objective |To obtain a full time position as af, Sous Chef, or |
| |Kitchen Manager. To bring my extensive experience in |
| |the Culinary Arts field to a reputable establishment to|
| |the benefit of both. |
|Experience | Marriot Hotel Riverwalk |
| |Augusta, Georgia |
| |Banquet Chef |
| |Preparation & Service of all Banquet and Function Food |
| |Volume of up to people |
| |Responsible for Sanitary Practice |
| |Insure quality and consistency of the product |
| | |
| | Crowne Plaza |
| |Alice Springs, AU |
| |Executive Sous Chef |
| |Creation and implementing of New Menu |
| |Medium Volume Hotel |
| |Responsible for cost control, sanitary practices and |
| |Food production to menu standards |
| |Overseeing of the kitchen staff in respect to their |
| |duties |
| |Training of all incoming new personnel |
| | |
| | |
| | Radisson Hotel Columbia Columbia, SC |
| |Executive Sous Chef |
| |Coordinate and Manage Fine Dining Restaurant and |
| |multiple Banquets |
| | years in a high volume hotel, Function Halls |
| |Coordination of personnel in respect to their specific |
| |duties. |
| |Overseeing of the kitchen line operation. |
| |Maintaining cost controls, sanitary practices and food |
| |production to menu standards |
| | Holiday Inn Resort Hotel East Tawas, MI |
| |Executive Sous Chef |
| |Oversee all aspects of Banquets Food Preparation and |
| |Delivery |
| |Responsible for briefing Wait Staff of Specialty Menu |
| |Items |
| |Scheduling, training and supervision of all personnel. |
| |Menu creation and analysis. |
| |Regulation of food quality, cost control and proper |
| |sanitary practices. |
| | |
| | Taits Bill of Fare Oscoda, MI |
| |Head Chef |
| |Responsible for all kitchen operations on the PM shift.|
| | |
| |Creation of nightly specials and menu setup. |
| |Expanded sales due to improved food quality. |
| | |
| | Bavarian Bakery & Restaurant Oscoda, MI |
| |Kitchen Supervisor/Head Chef |
| |Responsible for all kitchen operations on the AM shift.|
| | |
| |Head Chef on the line and supervision of kitchen |
| |personnel. |
| |Regulation of cost control, sanitary work environment. |
| | |
|Education | EssexvilleGarber H.S. |
| |Essexville, MI |
| |Diploma |
| | Concordia College Ann |
| |Arbor, MI |
| |Liberal Arts |
| |Transferred to University of Michigan |
| | University of Michigan |
| |Ann Arbor, MI |
| |B.A., Business Administration |
| | Schoolcraft College |
| |Livonia, MI |
| |Culinary Arts Degree |
|Interests |Hunting, Fishing, Bowling, Classic Rock Connoisseur, |
| |Camping, Family, NFL Football, College Football |
| |favorite Michigan Wolverines, Quality time with my |
| |Granddaughters, Rhylee, Trinity, Brianna and Emma |
| |Lauren. |
|Tips |My dedication to my profession shows in my passion for |
| |the food. The last plate is produced to the same |
| |caliber as the first plated meal. I am proficient in |
| |all Culinary Skills and the use of all tools and |
| |equipment. My desire is to share my experience and |
| |Culinary passion and skills so that it will have a |
| |positive reflection for the establishment and as a |
| |representative of the establishment. |
Skills and Abilities:
I am proficient in
the culinary skill, including knife work and kitchen equipment. I have the ability to work under extreme
pressure and produce a superb last meal as well as the first meal served. I have an extensive background
in menu creation and analysis.
NOTES:
Dedicated to my profession, and I have a passion for the food that is produced, for it shows a direct
reflection of not only of myself, but also the establishment of which I am employed. I am willing to share
this passion with a reputable establishment to the benefit of both.

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