1. Tyrone Thomas
703 Elizabeth Avenue
434-326-6733 (C)
540-661-8681 (H)
Antonio.thomas46@yahoo.com
Objective Responsible Sous Chef, proficient in preparing high quality meals and
leading others. Passionate and motivated, with a drive for excellence.
Currently, I am a catering sous chef for Virginia Catering Company. I
was a member of the crew that opened John Paul Jones Arena (Athletic
Dining), and The North Side of Newcomb Hall. Fed the University of
Virginia football team for seven years. I have been a part of the Aramark
company for almost 20 years. I am looking to. Continue using my
culinary skills in a professional, and rewarding environment.
Skills  Managers ServSafe Certified
 Food Production
 Time Management
 Customer and Personal Service
 Active Listening
 Speaking
 Judgment and Decision Making
 Service Orientation
 Active Learning
Education Charlottesville High School
June, 1989
1400 Melbourne Road, Charlottesville, VA 22901
Experience ARAMARK Dishwasher, Prep Cook, Cook, Delivery Driver,
Sous Chef, Concessions Quality Control Manager, Catering
Sous Chef
August 25, 1995- Presently employed with Aramark

2.  Manage staff, preparing work schedules and assigning specific
duties.
 Check the quality of raw or cooked food products to ensure that
standards are met.
 Monitor sanitation practices to ensure that employees follow
standards and regulations.
 Check the quality and quantity of received products.
 Determine how food should be presented and create decorative
food displays.
 Instruct cooks or other workers in the preparation, cooking,
garnishing, or presentation of food.
 Inspect supplies, equipment, or work areas to ensure
conformance to established standards.
 Supervise or coordinate activities of cooks or workers engaged in
food preparation.
 Record production or operational data on specified forms.
 Collaborate with other personnel to plan and develop recipes or
menus, taking into account such factors as seasonal availability of
ingredients or the likely number of customers.
 Prepare and cook foods of all types, either on a regular basis or
for special guests or functions.
 Demonstrate new cooking techniques or equipment to other
staff.