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<pre>Array ( [var] => cut_url ) </pre> Resume for James G. for Chef / Food Preparation / Restaurant & Food Services in oxford, Mississippi. Search More Resumes for Chef / Food Preparation on Resumark.com #W44IH8ZMD
 

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Resume for James G. for Chef / Food Preparation / Restaurant & Food Services in oxford, Mississippi




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: United States City: oxford
State: Mississippi ZIP: 38655



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James Christian G.

Timber wood

Austin, Texas 

 
 
 
 
 
 
 

Skills  

  • Specialization in streamlining backofhouse operations
  • Expert knowledge of Body Mechanics use in kitchen
  • Proficient at reducing cost & waste through kitchen efficiency & menu cohesiveness
  • The ability to effectively teach & pass along knowledge
  • Adept at motivating, working inside of & operating a team
  • Excellent people & team building skills
  • Versatility & quality leadership via multiple understudies
  • Extensive training with acclaimed, expert chefs from broad & varying cuisines
  • More than fourteen years of experience in the restaurant industry
  • Experienced with frontofhouse operations, including waiting tables & bartending
  •  

    Employment

    Chef/Manager                                                   

    Cardinal Culinary Services          Alvin, Texas Offshore catering 

  • Serve as Chef/Manager for offshore oil vessel
  • Solely responsible for food cost management and maintenance
  • Develop diverse weekly menus for over + onboard workers
  • Responsible for Galley maintenance, inspected weekly
  • Supervise between to cooks at any given time
  • Responsible for all food purchasing
  •  

    Chef De Cuisine                                                      

    James Burns Catering Mount Pleasant, South Carolina 

  • Instructed & learned under the tutelage of renowned Executive Chef James Burns
  • Managed seven employees to ensure success of client catering events
  • Supervised onsite logistics between clients & James Burns Catering
  • Used Total Quality Management style to reduce food costs
  • Interviewed & hired food preparation & production staff
  • Implemented formal backofhouse training program reducing costly errors
  • Developed original daily custom menus for varying clients
  • Taught employees the benefits of proper body mechanics to reduce labor costs
  • Managed & wrote weekly employee work schedules
  •  
     
     
     
     
     
     

    Chef Garde Manger                                                

    Deer Valley Olympic Ski Resort, Mariposa Park City, Utah 

  • Responsible for entire Cold Food Menu under direction of Chef Clark Norris
  • Devised Garde Manger Cold Appetizer Station menu weekly
  • Created Amuse Bouche to excite palate/taste buds of patrons before main course
  • Fostered a team effort by helping others to set up their stations after completion of mine
  • Passed along knowledge base to ensure proper sanitation & cleanliness standards
  • Invited back by Clark Norris for ski season
  •  
     

    Chef                                                                         

    The Jubilee Oxford, Mississippi 

  • Hired to reduce Total Cost of Ownership by rewriting & revamping menu
  • Produced & sustained dynamic Southwestern cuisine by crossutilizing ingredients
  • Decreased food preparation times by reducing number of items on menu
  • Personally ensured quality of produce & meats to maintain quality control
  • Reduced expired food waste by % through updating ordering methods
  • Implemented parameters of acceptable or allowable nightly variations on entrees
  •  
     

    Sous Chef/Line Cook                                 

    Stella's Restaurant Lubbock, Texas 

  • Formerly hired in to study Italian influenced cuisine with Executive Chef Gabriel Rizzo
  • Asked to return in a contract consultant capacity to streamline backofhouse operations
  • Assisted in the management of nine cooks & prep cooks
  • Made recommendations concerning labor costs, menu efficiency, & product purchasing
  • Reorganized kitchen procedures after building move in
  •  
     

    Sous Chef                                           

    Restaurant Oxford, Mississippi 

  • One of four original team members under the owners since inception & opening
  • Helped develop a menu fusing Low Country & Asian cuisine
  • Gave input & provided execution of concept, design, menu & frontofhouse management
  • Worked exclusively with clients on custom private party menus according to tastes & budget
  • Shaped & formed procedures, recipes & standards for prep & production lines 
  • Assisted in hiring & managing all backofhouse staff throughout tenure
  •  
     
     

    Chef Tournant 

    High Cotton Restaurant Charleston, South Carolina 

  • Learned & performed butchering techniques on domestic & wild game
  • Studied Charcuterie under Executive Chef Jason Scholz
  • Supervised order check in to ensure quality control of seafood, meat & game
  • Wrote daily specials for pantry and desert
  •  
     
     
     
     
     
     

    Education   Texas Tech University                                                          RHIM            
     
     
     
     
     
     


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