AaronLRuppResume.edited012016
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Aaron L Rupp has over 5 years of experience in culinary management and line cooking positions. He graduated from O.C.I. Culinary Management program in 2014, where he studied all aspects of food service management. His most recent role was as Sous Chef at Teardrop Lounge from May 2015 to October 2015, where he helped create small plates and assisted with menu development. He is proficient in all kitchen stations and has worked in several restaurants in Portland, Oregon. Rupp maintains certifications in ServSafe, OLCC servers permit, and NEHA Food Manager.
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ResumeSept2015 (1)
Aaron Kovsky is seeking a culinary position with experience in cooking, serving, bartending, and customer service. He has worked in several restaurants, most recently as an AM/PM cook and server at Courtyard Marriott Sanon Bistro. He is pursuing an Associate's degree in culinary management from San Diego Mesa College and has a BS in animal science from Cal Poly San Luis Obispo. Kovsky has additional skills in Spanish, food safety certification, first aid, and volunteer work.
CV 2016
Paul Barber is a Deputy Manager with over 15 years of experience in the food and hospitality industry. He has held various roles such as Chef de Partie at The Ritz Hotel in London and Assistant Manager at The Old Dunnings Mill pub. Currently he is the Deputy Manager of The Kentish Hare gastro pub, which he helped set up and has received numerous accolades under his leadership including two AA rosettes and an award for best newcomer gastro pub. He is highly motivated and passionate about the industry with qualifications in food safety, health and safety, and personal licensing.
CV Claudia van Eyk 2016
Claudia Van Eyk has over 15 years of experience as a chef, sous chef, and culinary instructor. She has worked in renowned kitchens and restaurants in South Africa. Most recently, she worked as the Sous Chef at The Palace in Sun City from 2009 to 2014, where she helped oversee the main kitchen and outlets. She is responsible for procurement, recipes, staff management, and ensuring quality control and food safety standards. Van Eyk takes pride in developing her culinary skills and passing her expertise to students.
VIKAS PATHAK
Vikas Pathak has over 15 years of experience as an executive chef and sous chef in India and abroad. He has worked in several high-end restaurants and hotels in India, including Blue Frog, Fussion Food, Foodhall 1, Hard Rock Cafe, and Taj Gateway Hotel. Additionally, he spent time working on Carnival Cruise Lines in the U.S., gaining experience in international cuisines and large-scale food operations. Pathak has strong skills in menu development, recipe creation, kitchen management, and staff training. He holds a degree in hospitality management and has participated in additional culinary courses.
Denis gildas salmon resume (2)
The document provides a summary of an individual's skills, experience, and education in food and beverage management. It includes experiences as Food and Beverage Director, Executive Chef, Chef, Owner of a catering company, Head Chef, Chef de Partie, and Bartender/Chef. Languages include French, Japanese, English, Portuguese, and Spanish. The individual is looking for opportunities in Shenzhen/Hong Kong and believes that food and beverage business success relies on balancing well-defined standards with flexibility.
my-digital-cv
Zuheir Majd has 5 years of experience working as a chef in restaurants specializing in Mediterranean and other cuisines. He has held positions as a general cook, grill chef, and chef de partie. Majd has excellent customer service skills from his experience as a waiter. He is passionate about Mediterranean food and interested in expanding his cooking skills to other cuisines. Majd also has experience training and supervising junior chefs.
CV updated April 2016
This document provides a summary of Noel Kenneth Tiñana's resume. It outlines his contact information, qualifications, work experience, trainings, and achievements. He has over 15 years of experience in the culinary industry, specializing in Filipino, French, Italian, Mediterranean, and Asian cuisines. His most recent role was as a Sous Chef and Consultant at Society Lounge Bar and Restaurant from 2013 to present. He has extensive experience working in kitchen management roles at various hotels and restaurants.
lexy resume
Alexis Mendoza is seeking a full-time position while pursuing her college degree. She has over 3 years of experience as a waitress, cashier, and manager in food service roles. Currently, she attends Purdue University Calumet pursuing a BA in Economics/Management and has maintained Dean's List status.
Similar to AaronLRuppResume.edited012016 (20)
AaronLRuppResume.edited012016
- 1. Aaron L Rupp PDX, OR 503.482.3386 504.482.8498 Ruppaa@gmail.com Education: O.C.I. - Culinary Management. 2013 - 2014 Studied culinary management including all aspects of FOH,BOH,Bar and general food service management, focusing mostly on cooking skills, techniques and kitchen management. EXPERIENCE: Teardrop lounge - Sous Chef - May.2015 - October.2015 ● Create exciting small plates that are appealing to the senses, using only fresh, local and sustainable ingredient. ● assist with menu and plating development ● ensure all quality, sanitation, plating and timing standards are exceeding set expectations while communicating with the Chef,Foh,Bar Manager, and Owner. Ram restaurant & brewery - Line Cook - November.2014 to September.2015 ● Open/close, prep,stock and work Pantry and Grill/Fry stations. ● Create fun and tasty food while adhering to kitchen, food and plating specs. ● Maintain a Clean, organized, sanitized and safe work station at all times. Daily Grill Portland - Line Cook - October.2013 to April.2014 and July.2015 to August.2015 ● Work all following stations/positions: Hotside, Pantry, Banquet and Prep. ● Restock, organize work and close stations on the line. ● Work Banquet stations such as meat carving, etc. Camp Makualla - Kitchen Manager - June.2014 to August.2014 ● Maintain accountability for all kitchen staff, equipment, food inventory and operations. ● Lead, mentor, motivate and train a staff of approximately 7 people ● place,receive,inventory all orders for kitchen The Racquet Club of Portland - Cook - May.2013 to September.2013 ● Open,close the Kitchen,Snack Bar and lock up entire building when closing ● work: snackbar, main kitchen, and banquets ● barback Noteworthy Volunteer work: ● Catered a Children's Cancer Association benefit concert ● Cooked a tasting menu focusing on truffles with wine pairings at Oregon Truffle Festival 2014 ● Assisted with the distillers guild Toast of Oregon 2014 ● Catered Give Them Wings Inc’s Annual Hoedown, 2011 and 2013 Certifications: ● ServSafe. expires June.2018 ● O.L.C.C. servers permit. expires February.2018 ● N.E.H.A. Food Manager. expires August.2017