DanaHechtman'sCurrentResume2015
•Download as DOC, PDF•
0 likes•12 views
Dana Hechtman has over 20 years of experience as a private chef for high-profile clients in Los Angeles and Aspen. She has worked for celebrities such as Blake Edwards, Julie Andrews, and Eddie Murphy, creating customized menus, managing households, and coordinating events. Hechtman is skilled in menu planning, catering, culinary styles, and maintaining sanitation standards. She has received recognition from several publications for her culinary skills.
Report
Share
Report
Share
Recommended
CDH Resume2016
Dana Hechtman has over 20 years of experience as a private chef for high-profile clients in Los Angeles and Aspen. She has worked for celebrities such as Blake Edwards, Julie Andrews, and Eddie Murphy, creating customized menus, managing households, and coordinating events. Hechtman is skilled in menu planning, catering, culinary styles, and maintaining sanitation standards. She holds a culinary degree and certifications in food safety and first aid.
my resume
Darrell A. David has over 5 years of experience in various culinary roles including personal chef, line cook, prep cook, and kitchen supervisor. He has worked for catering companies, restaurants, grocery stores, and as a personal chef in Southern California. Darrell graduated in 2012 with an Associate of Science in Culinary Arts from The Art Institute and holds a ServSafe Food Protection Manager Certificate.
HaluskaCVREV8316
Thomas Haluska has over 27 years of experience as a private chef, working for high-profile clients such as professional athletes, CEOs, and actors. He has extensive experience creating customized menus, managing logistics for off-site locations, and maintaining discretion and privacy for clients. The document provides details on Haluska's work history and qualifications as a private chef.
COLLEEN Resume 1(2)
Colleen Calhoun has over 30 years of experience in culinary and food preparation roles. She currently works as kitchen staff at Ada's Market & Deli, where she helps prepare foods for the store, deli, and buffet. Previously, she held roles as an office manager for a food broker and import specialist. Calhoun has a Professional Culinary Certificate from Cooking & Hospitality Institute of Chicago and volunteers her time teaching healthy cooking classes.
MClevelandRes2-15
Mark Cleveland is an executive chef, culinary consultant, and owner of Avanti Natural Inc. and Avanti Culinary Consulting in Costa Mesa, CA. He has over 30 years of experience in the culinary field, including owning and operating the organic vegetarian Avanti Café for 9 years. Cleveland has received numerous accolades and awards for his recipes and menu concepts. He specializes in whole foods, nutrition, and developing media content around culinary topics.
World street food revolutionizing the filipino food and street food culture ...
Topic: Revolutionizing the Filipino Food and Street Food Culture in Manila.
Actively promote the local soul and celebrate Filipino and Street Food Culture to challenge the fast opening of international restaurant concepts in the Philippines. We are looking to establish Filipino Hawker Centers, improve the success of Food Entrepreneur Startups, elevate Filipino Street Food culture, and promote Filipino Food to the world.
resume september 2015
Andrea Bentley has over 10 years of experience in hospitality, office assistance, and horticulture. She has worked as a volunteer office assistant for the Muscular Dystrophy Association from 2007 to 2015, a volunteer/intern horticulturist for Urban Habitat Chicago from 2009 to 2012, and as a dishwasher for Lakeside Café from 2008 to 2009. Andrea graduated from Evanston Township High School in 2000 and is currently seeking new opportunities in hospitality.
Antonio Smit1
Antonio Smith is seeking a position utilizing his experience in fine dining, dietary food service management, and culinary skills. He has over 30 years of experience working in various culinary roles, including as a chef, sous chef, line chef, and director of dining services. His most recent role was as the Director of Dining Services at Altenheim Senior Living from 2014 to 2015.
Recommended
CDH Resume2016
Dana Hechtman has over 20 years of experience as a private chef for high-profile clients in Los Angeles and Aspen. She has worked for celebrities such as Blake Edwards, Julie Andrews, and Eddie Murphy, creating customized menus, managing households, and coordinating events. Hechtman is skilled in menu planning, catering, culinary styles, and maintaining sanitation standards. She holds a culinary degree and certifications in food safety and first aid.
my resume
Darrell A. David has over 5 years of experience in various culinary roles including personal chef, line cook, prep cook, and kitchen supervisor. He has worked for catering companies, restaurants, grocery stores, and as a personal chef in Southern California. Darrell graduated in 2012 with an Associate of Science in Culinary Arts from The Art Institute and holds a ServSafe Food Protection Manager Certificate.
HaluskaCVREV8316
Thomas Haluska has over 27 years of experience as a private chef, working for high-profile clients such as professional athletes, CEOs, and actors. He has extensive experience creating customized menus, managing logistics for off-site locations, and maintaining discretion and privacy for clients. The document provides details on Haluska's work history and qualifications as a private chef.
COLLEEN Resume 1(2)
Colleen Calhoun has over 30 years of experience in culinary and food preparation roles. She currently works as kitchen staff at Ada's Market & Deli, where she helps prepare foods for the store, deli, and buffet. Previously, she held roles as an office manager for a food broker and import specialist. Calhoun has a Professional Culinary Certificate from Cooking & Hospitality Institute of Chicago and volunteers her time teaching healthy cooking classes.
MClevelandRes2-15
Mark Cleveland is an executive chef, culinary consultant, and owner of Avanti Natural Inc. and Avanti Culinary Consulting in Costa Mesa, CA. He has over 30 years of experience in the culinary field, including owning and operating the organic vegetarian Avanti Café for 9 years. Cleveland has received numerous accolades and awards for his recipes and menu concepts. He specializes in whole foods, nutrition, and developing media content around culinary topics.
World street food revolutionizing the filipino food and street food culture ...
Topic: Revolutionizing the Filipino Food and Street Food Culture in Manila.
Actively promote the local soul and celebrate Filipino and Street Food Culture to challenge the fast opening of international restaurant concepts in the Philippines. We are looking to establish Filipino Hawker Centers, improve the success of Food Entrepreneur Startups, elevate Filipino Street Food culture, and promote Filipino Food to the world.
resume september 2015
Andrea Bentley has over 10 years of experience in hospitality, office assistance, and horticulture. She has worked as a volunteer office assistant for the Muscular Dystrophy Association from 2007 to 2015, a volunteer/intern horticulturist for Urban Habitat Chicago from 2009 to 2012, and as a dishwasher for Lakeside Café from 2008 to 2009. Andrea graduated from Evanston Township High School in 2000 and is currently seeking new opportunities in hospitality.
Antonio Smit1
Antonio Smith is seeking a position utilizing his experience in fine dining, dietary food service management, and culinary skills. He has over 30 years of experience working in various culinary roles, including as a chef, sous chef, line chef, and director of dining services. His most recent role was as the Director of Dining Services at Altenheim Senior Living from 2014 to 2015.
Shrimp and Grits: Staple of Southern Cuisine
Bobby Powell enjoys Southern cuisine such as shrimp and grits. Shrimp and grits originated with the Native American Muskogee tribe, who introduced their corn meal to European settlers. Enslaved Africans brought by plantation owners to work in coastal marshlands would catch shrimp and fish to mix into their corn meal. The dish became popular in the 1980s when a chef featured it on a restaurant menu and it was publicized in The New York Times. Shrimp and grits is now served nationwide but was once a little-known regional specialty.
Chef_June (1)
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 10 years of experience in culinary arts including knife skills, cooking techniques, and knowledge of world cuisines. Her work history includes roles as a culinary assistant for HSN, a chef at Eataly in New York, and several serving positions at restaurants in Florida. She has a vocational certificate in culinary arts from Le Cordon Bleu and is a ServSafe Food Protection Manager.
John, Gregory Resume
Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.
For The Love Of Cooking
The document describes a Hyvee grocery store's plans to hold a cook-off event celebrating traditional Mexican cuisine. The event aims to raise awareness of the store among the local Mexican community and encourage them to visit. It will provide ingredients, cooking supplies, music and decorations to create a vibrant atmosphere for participants to cook and guests to sample traditional Mexican dishes. Winners of people's choice categories will receive gift certificates. Promotion of the event will occur through ads, websites, radio and churches.
resume2016
Catherine DiGiovanni is an innovative professional with extensive experience in culinary and baking processes. She holds degrees from the Culinary Institute of America and has worked in various roles such as cake decorator, pastry chef, baker, and culinary professional. DiGiovanni has authored a culinary book and won first place in a baking competition at the Culinary Institute of America.
Frank Boerner Food Resume
Frank Boerner has over 15 years of experience in culinary arts and food service management. He received an Associate's degree in Computer Information Technology from North Idaho College and a diploma in Culinary Arts from Western Culinary Institute. Currently, he is the Dining Services Director at Pacifica Senior Living, where he manages food purchasing, menu planning, budgeting, and special events. Previously he held various line cook and banquet cook positions at restaurants and hotels in Idaho, Washington, and Oregon.
Courtney Head's resume
Courtney Head is seeking a bartending position that utilizes her experience in customer service and knowledge of food and beverage menus. She has over 5 years of experience as a bartender and server at various restaurants and bars in San Diego, including the Pacific Beach Alehouse, Backyard Kitchen & Tap, and Fat Fish Cantina Grill. Her experience includes expediting complete knowledge of craft beers, cocktails, and wine. She is highly organized, detail-oriented, and able to provide excellent customer service while remaining calm under pressure.
Christopher Cmorey Resume v2.0 (1)
This resume is for Christopher Cmorey, who has over 10 years of experience in the food and beverage industry as a server and bartender. He currently works at BJ's Restaurant and Brewhouse, where he provides excellent customer service and uses his knowledge of food and wine to make recommendations. He is looking to transition to a career in customer service and brings skills such as problem solving, point of sale systems, and sales techniques to the role.
DWilliamsResume_Dec2014
This document summarizes the work experience and qualifications of an award-winning executive chef with over 20 years of experience leading culinary operations in hotels, restaurants, and hospitals. The chef has a proven track record of creating memorable dining experiences while reducing costs and a passion for food and service excellence displayed across various leadership roles.
Hart from the land of kansas
The From the Land of Kansas trademark program aims to help Kansas businesses that grow, produce, process or manufacture agricultural products in the state. The program promotes member businesses and helps with marketing and business development opportunities. Membership categories include farmers/ranchers, manufacturers, agritourism businesses, restaurants using Kansas ingredients, and value-added agricultural businesses. The document also provides details on membership requirements and upcoming events being held by the organization, including a farmers market conference and trade show.
Resume Final
Brian Tillman is seeking a sales position in the food and beverage industry. He has over 15 years of experience managing restaurants and bars, including his current role as manager of Tsunami Sushi where he buys inventory and maintains vendor relationships. Previously, he worked in on-premise sales for Miller Brewing Co and as manager of Hennessey's Tavern where he oversaw staff, events, and inventory. Tillman holds a B.A. in Communication from California State University, Long Beach and enjoys the food and beverage industry, surfing, gardening, and outdoor activities.
Chef Valentino Resume 2016
Valentino Luchin is an experienced Italian executive chef seeking a new position. He has over 20 years of experience working in high-end Italian restaurants across the United States, including owning his own restaurant Ottavio in Walnut Creek, California. Luchin is skilled at overseeing all operations including staff management, menu development incorporating local ingredients, and business analysis. He aims to bring his regional Italian and Mediterranean culinary expertise to a new executive chef role.
Resume Addendum
This document summarizes the applicant's experience in the food and beverage industry from 1995 to 2000. They worked as a bartender and server at several restaurants and bars in Illinois. From 1996 to 2000, the applicant was the Food and Beverage Manager and Special Events Coordinator at Blackhawk Golf Club where they oversaw daily operations, planned events, managed staff, and increased sales. Prior to that, from 1994 to 1996, they were the Bar Manager and Catering Assistant at Jerry Sharko's Restaurant where they managed bar operations and planned beverage services for special functions.
mcgarrity.peter.R
Peter J. McGarrity is an experienced executive chef seeking a new opportunity. He has over 20 years of experience in positions of increasing responsibility, including as executive chef at Itasca Country Club where he pioneered successful wine tasting events. He has a proven track record of cost control, budgeting, and mentoring staff. His career highlights include planning the grand opening for a 160-seat restaurant and coordinating large, high-profile events.
Buckley Bio Powerpoint July 11 2015
Chef Mark Buckley developed his passion for cooking from his father, who used food to connect with others through Swiss fondue nights and Asian banquets. After spending 30 years in Washington D.C. working in academia and non-profits, Chef Mark formally trained as a chef and began his catering business, where he has cooked for celebrations of all kinds and for high-profile clients like Vice President Joe Biden. Chef Mark draws inspiration from his colorful Kentucky roots and aims to create cozy meals and feasts that bring people together in laughter, joy, and gratitude, carrying on his father's belief in the power of food to build bridges amongst people.
Ben Adams Resume 2015 restaurant
Ben Adams has over 10 years of experience in customer service roles including serving in fine dining restaurants, retail, and as a glacier and back country hiking guide. He has a degree in History and Political Science from the University of California, Davis and certifications in food handling, alcohol service, wilderness first aid, and glacier safety. His resume demonstrates strong skills in customer service, sales, leadership, marketing, and communication.
resume2014
Shane Mackey is an experienced chef and kitchen manager seeking a new culinary position. He has over 15 years of experience in various kitchen roles, including line cook, sous chef, and short order cooking. He has strong skills in recipe creation, kitchen management, and ensuring high quality customer satisfaction. Mackey has a culinary arts certificate from Le Cordon Bleu and is currently located in Phoenix, Arizona.
Timothy Lloyd resume
Tim Lloyd has over 30 years of experience in food preparation, menu development, and kitchen management. He has a proven track record of exceptional culinary skills, ensuring high standards for cleanliness and food safety. His experience includes roles as a restaurant chef and manager where he oversaw daily operations, developed menus, prepared food, managed inventory, and trained kitchen staff. He has received awards for his lobster gumbo and jambalaya dishes from culinary competitions.
jAVIER ARREDONDO resume
Javier Arredondo is an experienced chef specializing in Spanish and Italian Mediterranean cuisine. He has over 30 years of culinary experience working in hospitals, hotels, and restaurants in Chicago, Boston, Puerto Rico, Italy, Spain, and Bolivia. He has extensive experience in menu planning, food preparation, kitchen management, and training new staff.
Sabor Resume 10-26
Michael Sabor has over 15 years of experience in restaurant management and culinary roles. He is currently a manager at Le Pain Quotidien in Santa Monica, where he oversees daily operations, inventory, staff, and ensures high customer satisfaction. Previously, he held management, server, and trainer roles at several Los Angeles restaurants, demonstrating strong leadership, communication, and culinary skills. Sabor is seeking a new position where he can continue utilizing his extensive experience in restaurant operations and customer service.
William_Thornwald_Resume
William Thornwald is an experienced executive chef and manager seeking a position in hotel, restaurant, or college food service. He has over 15 years of experience in culinary arts including positions as executive sous chef, executive chef, and catering chef. He has managed large kitchen staffs and budgets, developed menus, and overseen all aspects of food production and service. Thornwald has a culinary degree from Ozarks Technical Community College and multiple certifications. He provides references from his current and previous employers.
alex12-29-2017.doc.pic
This document provides a resume for Alexander Marconi, a sous chef with over 19 years of experience working in casino culinary divisions. It summarizes his work history including current and previous roles as a sous chef at various casinos and retirement communities. It also lists his areas of expertise, education, certificates, awards, and references.
More Related Content
What's hot
Shrimp and Grits: Staple of Southern Cuisine
Bobby Powell enjoys Southern cuisine such as shrimp and grits. Shrimp and grits originated with the Native American Muskogee tribe, who introduced their corn meal to European settlers. Enslaved Africans brought by plantation owners to work in coastal marshlands would catch shrimp and fish to mix into their corn meal. The dish became popular in the 1980s when a chef featured it on a restaurant menu and it was publicized in The New York Times. Shrimp and grits is now served nationwide but was once a little-known regional specialty.
Chef_June (1)
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 10 years of experience in culinary arts including knife skills, cooking techniques, and knowledge of world cuisines. Her work history includes roles as a culinary assistant for HSN, a chef at Eataly in New York, and several serving positions at restaurants in Florida. She has a vocational certificate in culinary arts from Le Cordon Bleu and is a ServSafe Food Protection Manager.
John, Gregory Resume
Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.
For The Love Of Cooking
The document describes a Hyvee grocery store's plans to hold a cook-off event celebrating traditional Mexican cuisine. The event aims to raise awareness of the store among the local Mexican community and encourage them to visit. It will provide ingredients, cooking supplies, music and decorations to create a vibrant atmosphere for participants to cook and guests to sample traditional Mexican dishes. Winners of people's choice categories will receive gift certificates. Promotion of the event will occur through ads, websites, radio and churches.
resume2016
Catherine DiGiovanni is an innovative professional with extensive experience in culinary and baking processes. She holds degrees from the Culinary Institute of America and has worked in various roles such as cake decorator, pastry chef, baker, and culinary professional. DiGiovanni has authored a culinary book and won first place in a baking competition at the Culinary Institute of America.
Frank Boerner Food Resume
Frank Boerner has over 15 years of experience in culinary arts and food service management. He received an Associate's degree in Computer Information Technology from North Idaho College and a diploma in Culinary Arts from Western Culinary Institute. Currently, he is the Dining Services Director at Pacifica Senior Living, where he manages food purchasing, menu planning, budgeting, and special events. Previously he held various line cook and banquet cook positions at restaurants and hotels in Idaho, Washington, and Oregon.
Courtney Head's resume
Courtney Head is seeking a bartending position that utilizes her experience in customer service and knowledge of food and beverage menus. She has over 5 years of experience as a bartender and server at various restaurants and bars in San Diego, including the Pacific Beach Alehouse, Backyard Kitchen & Tap, and Fat Fish Cantina Grill. Her experience includes expediting complete knowledge of craft beers, cocktails, and wine. She is highly organized, detail-oriented, and able to provide excellent customer service while remaining calm under pressure.
Christopher Cmorey Resume v2.0 (1)
This resume is for Christopher Cmorey, who has over 10 years of experience in the food and beverage industry as a server and bartender. He currently works at BJ's Restaurant and Brewhouse, where he provides excellent customer service and uses his knowledge of food and wine to make recommendations. He is looking to transition to a career in customer service and brings skills such as problem solving, point of sale systems, and sales techniques to the role.
DWilliamsResume_Dec2014
This document summarizes the work experience and qualifications of an award-winning executive chef with over 20 years of experience leading culinary operations in hotels, restaurants, and hospitals. The chef has a proven track record of creating memorable dining experiences while reducing costs and a passion for food and service excellence displayed across various leadership roles.
Hart from the land of kansas
The From the Land of Kansas trademark program aims to help Kansas businesses that grow, produce, process or manufacture agricultural products in the state. The program promotes member businesses and helps with marketing and business development opportunities. Membership categories include farmers/ranchers, manufacturers, agritourism businesses, restaurants using Kansas ingredients, and value-added agricultural businesses. The document also provides details on membership requirements and upcoming events being held by the organization, including a farmers market conference and trade show.
Resume Final
Brian Tillman is seeking a sales position in the food and beverage industry. He has over 15 years of experience managing restaurants and bars, including his current role as manager of Tsunami Sushi where he buys inventory and maintains vendor relationships. Previously, he worked in on-premise sales for Miller Brewing Co and as manager of Hennessey's Tavern where he oversaw staff, events, and inventory. Tillman holds a B.A. in Communication from California State University, Long Beach and enjoys the food and beverage industry, surfing, gardening, and outdoor activities.
Chef Valentino Resume 2016
Valentino Luchin is an experienced Italian executive chef seeking a new position. He has over 20 years of experience working in high-end Italian restaurants across the United States, including owning his own restaurant Ottavio in Walnut Creek, California. Luchin is skilled at overseeing all operations including staff management, menu development incorporating local ingredients, and business analysis. He aims to bring his regional Italian and Mediterranean culinary expertise to a new executive chef role.
Resume Addendum
This document summarizes the applicant's experience in the food and beverage industry from 1995 to 2000. They worked as a bartender and server at several restaurants and bars in Illinois. From 1996 to 2000, the applicant was the Food and Beverage Manager and Special Events Coordinator at Blackhawk Golf Club where they oversaw daily operations, planned events, managed staff, and increased sales. Prior to that, from 1994 to 1996, they were the Bar Manager and Catering Assistant at Jerry Sharko's Restaurant where they managed bar operations and planned beverage services for special functions.
mcgarrity.peter.R
Peter J. McGarrity is an experienced executive chef seeking a new opportunity. He has over 20 years of experience in positions of increasing responsibility, including as executive chef at Itasca Country Club where he pioneered successful wine tasting events. He has a proven track record of cost control, budgeting, and mentoring staff. His career highlights include planning the grand opening for a 160-seat restaurant and coordinating large, high-profile events.
Buckley Bio Powerpoint July 11 2015
Chef Mark Buckley developed his passion for cooking from his father, who used food to connect with others through Swiss fondue nights and Asian banquets. After spending 30 years in Washington D.C. working in academia and non-profits, Chef Mark formally trained as a chef and began his catering business, where he has cooked for celebrations of all kinds and for high-profile clients like Vice President Joe Biden. Chef Mark draws inspiration from his colorful Kentucky roots and aims to create cozy meals and feasts that bring people together in laughter, joy, and gratitude, carrying on his father's belief in the power of food to build bridges amongst people.
Ben Adams Resume 2015 restaurant
Ben Adams has over 10 years of experience in customer service roles including serving in fine dining restaurants, retail, and as a glacier and back country hiking guide. He has a degree in History and Political Science from the University of California, Davis and certifications in food handling, alcohol service, wilderness first aid, and glacier safety. His resume demonstrates strong skills in customer service, sales, leadership, marketing, and communication.
What's hot (16)
Similar to DanaHechtman'sCurrentResume2015
resume2014
Shane Mackey is an experienced chef and kitchen manager seeking a new culinary position. He has over 15 years of experience in various kitchen roles, including line cook, sous chef, and short order cooking. He has strong skills in recipe creation, kitchen management, and ensuring high quality customer satisfaction. Mackey has a culinary arts certificate from Le Cordon Bleu and is currently located in Phoenix, Arizona.
Timothy Lloyd resume
Tim Lloyd has over 30 years of experience in food preparation, menu development, and kitchen management. He has a proven track record of exceptional culinary skills, ensuring high standards for cleanliness and food safety. His experience includes roles as a restaurant chef and manager where he oversaw daily operations, developed menus, prepared food, managed inventory, and trained kitchen staff. He has received awards for his lobster gumbo and jambalaya dishes from culinary competitions.
jAVIER ARREDONDO resume
Javier Arredondo is an experienced chef specializing in Spanish and Italian Mediterranean cuisine. He has over 30 years of culinary experience working in hospitals, hotels, and restaurants in Chicago, Boston, Puerto Rico, Italy, Spain, and Bolivia. He has extensive experience in menu planning, food preparation, kitchen management, and training new staff.
Sabor Resume 10-26
Michael Sabor has over 15 years of experience in restaurant management and culinary roles. He is currently a manager at Le Pain Quotidien in Santa Monica, where he oversees daily operations, inventory, staff, and ensures high customer satisfaction. Previously, he held management, server, and trainer roles at several Los Angeles restaurants, demonstrating strong leadership, communication, and culinary skills. Sabor is seeking a new position where he can continue utilizing his extensive experience in restaurant operations and customer service.
William_Thornwald_Resume
William Thornwald is an experienced executive chef and manager seeking a position in hotel, restaurant, or college food service. He has over 15 years of experience in culinary arts including positions as executive sous chef, executive chef, and catering chef. He has managed large kitchen staffs and budgets, developed menus, and overseen all aspects of food production and service. Thornwald has a culinary degree from Ozarks Technical Community College and multiple certifications. He provides references from his current and previous employers.
alex12-29-2017.doc.pic
This document provides a resume for Alexander Marconi, a sous chef with over 19 years of experience working in casino culinary divisions. It summarizes his work history including current and previous roles as a sous chef at various casinos and retirement communities. It also lists his areas of expertise, education, certificates, awards, and references.
Dan Carkner Resume 05-2016
Dan Carkner is a chef seeking a new opportunity to contribute to a cutting edge business through his leadership, management, and technical skills. He has over 10 years of professional culinary experience including positions as a Station Chef at the House of Commons of Canada and Sous Chef at Petit Bill's Bistro in Ottawa. He holds culinary and sommelier diplomas from respected Canadian institutions and certifications in safe food handling.
NickResume112016
Daniel Nicolas Vega is an Executive Chef with over 15 years of culinary experience, including most recently as Executive Chef at Redwood Retirement in Napa, CA from 2012 to 2016. He has strong skills in food safety, inventory management, culinary operations, and staff supervision. Vega is fluent in English and Spanish and has a proven track record of preparing meals for large volumes of residents and customers.
Resume
Jason DePietto is a chef from Massapequa, New York seeking to continue growing in the culinary industry. He has over 15 years of experience in various culinary roles including station chef, sous chef, short order cook, and R&D chef. He has a degree in Culinary Arts and is ServSafe certified. His resume provides contact information and outlines his work history, education, skills, and references.
John Calderon CulinaryMgmtResume doc-1
John Calderon has over 30 years of experience managing food and beverage operations in the private club, hotel, resort, healthcare and restaurant industries. He has directed teams of up to 70 employees and managed annual sales up to $8 million. Calderon is skilled in operations management, team management and training, purchasing and inventory management, and customer service. He has held director level positions at golf clubs, resorts, and hospitals.
Chef Asmar
This document is a resume for Eric Asmar, a chef seeking a lead culinary position. It outlines his management experience, strengths like problem-solving and team leadership. It also lists his culinary skills and accomplishments, such as knowledge of mother sauces and grilling. Eric has an Associate's degree in Culinary Arts and has worked as a cook, kitchen manager, and sous chef at various restaurants.
Chef Asmar
This document is a resume for Eric Asmar, a chef seeking a lead culinary position. It outlines his management experience, strengths like problem-solving and team leadership. It also lists his culinary skills and accomplishments, such as knowledge of mother sauces and classical French techniques. Eric has an Associate's degree in Culinary Arts and several years of experience in high-volume restaurants, including his current role as Sous Chef.
Aaron Kirsch Private Chef resume
Aaron Kirsch is a private chef with over 20 years of experience cooking for high-net-worth individuals. He has worked as a private chef on yachts and private jets, traveling between clients' homes. Kirsch has expertise in many cuisines and dietary needs. He is skilled in menu planning, staff management, and coordinating large events for hundreds of guests. Kirsch seeks a long-term position as a private chef for an estate.
Karl's Resume
The candidate seeks an executive chef position where they can utilize their exceptional culinary, management, and organizational skills. They have over 15 years of industry experience including managing restaurants with 50 employees, completing over 200 catering events, and working internationally in Italy. Their career highlights include achieving the highest position at their current employer and receiving awards for their restaurants' pizza and Italian cuisine.
Zaire murrell resume 2016 rev
Zaire Murrell is a certified sous chef and food safety manager with over 6 years of experience in culinary roles. He currently works as a shift leader at Potomac Grille, where he manages kitchen operations and staff. Prior to that, he held positions such as pier coordinator at Entertainment Cruises and line cook at various establishments. Murrell has a associates degree in culinary arts and baking/pastry from The Art Institute of Washington and 8 years of experience in the US Army Reserve. He is seeking a stable career in the food service industry where he can continue growing his culinary skills and leadership abilities.
resume 2016
Ilya Jatskov is seeking part-time work nights and weekends while attending the Culinary Institute of America and a seasonal job from May to September 2017. He has experience as a culinary extern, banquet prep cook, and chef at a resort in Cape Cod. Additionally, he owned and operated a crepe business in Brooklyn and has worked in real estate sales. Jatskov is the group leader of his class at CIA and holds certifications in food handling and ServSafe.
Resume
This document provides a summary of Angela Lowe's qualifications and experience as a private chef. She has extensive experience in vegan, gluten-free, and kosher cooking. Her specialties include health-supportive, vegetable-forward cooking. She has cooked for events hosted by the United Nations and television networks. Angela has owned her own catering business and cooking collective. She has also worked as a personal trainer and nutritionist, designing customized meal plans.
Wild Rivers Coast Rural Tourism Studio Agritourism Presentation
This document discusses culinary and agritourism development in Oregon's Wild Rivers Coast region. It begins with an agenda for the meeting that includes discussing what makes food-related travel memorable, defining culinary and agritourism, reviewing market trends and visitor profiles, assessing local assets, and developing strategies and action plans. Examples of successful agritourism businesses in Oregon are provided, showing how farms have expanded from on-farm sales to tours, events, and lodging to attract more visitors. Market trends driving the growth of culinary tourism are outlined. The document concludes by inventorying current "Eat and Drink" assets in the region and discussing how to best connect these assets to create memorable visitor experiences.
Kristi final resume
Kristi Emery has over 14 years of experience in culinary management and food service. She has managed dining facilities and provided personal chef services. Some of her accomplishments include designing innovative menus featuring local ingredients for a hospital and providing food styling services for celebrity chef Art Smith. She has a background in culinary education and certifications. Currently, she manages dining services and provides culinary classes and demonstrations as a library chef.
Chris Resume final
Christopher Kundrat has over 10 years of experience as a lead cook and line cook in various restaurants and institutions. He is currently the Lead Cook at Bon Appetite at Lawrence University, where he oversees 6-10 production cooks and ensures menus and food quality meet standards. Previously he held cook roles at JJ Maloney's Bar and Grill, Lone Wolf Mesquite Grill, Beefeaters British Grill, HuHot Mongolian Grill, and Famous Dave's Barbeque. He has a Culinary Arts degree from Fox Valley Technical College and relevant food safety and medical certifications.
Similar to DanaHechtman'sCurrentResume2015 (20)
Wild Rivers Coast Rural Tourism Studio Agritourism Presentation
Wild Rivers Coast Rural Tourism Studio Agritourism Presentation
DanaHechtman'sCurrentResume2015
- 1. Dana Hechtman Los Angeles, CA T: 213.453.5081 danahechtman@yahoo.com Skills Synopsis Highly creative and organized chef•Large repertoire of culinary styles Advanced menu planning or on the demand requests •Conscientious of nutritional and dietary concerns•Event organization and production•Comfortable with personal table service•Proper etiquette for VIP’s and celebrities•Maintains meticulous sanitation and cleanliness standards I Am Cait Los Angeles, California July 2015 • Production chef for high profile client & closed set • Catered premiere party Private Chef Los Angeles, California/Aspen, Colorado 2010-present Private Residence • Create interesting daily menu selections, while considering changing dietary needs • Food purchasing and preparation for household meals • Prepare frequent dinners for VIP guests and business associates • Manage the Secondary Household when family is in residence • Assist family with childcare when necessary • Coordinate and execute all events on the property Private Chef Los Angeles, California 2005-2010 Blake Edwards and Julie Andrews-Residence • Create menu selections for breakfast, lunch and dinner • Food purchasing and preparation for household meals • Dinner & cocktail parties • Travel with clients Private Chef Los Angeles, California 2005 Eddie Murphy -Residence • Weekend Chef-overseeing and managing kitchen • Maintaining strict dietary guidelines • An understanding of seasonal produce & ingredients She She Restaurant/Girls Next Door Catering Chicago, Illinois 1997-2005 Chef/Owner • Managed dining room and daily operations of kitchen • Purchased and controlled all food, liquor and supplies • General accounting duties: daily checkouts, billing, payroll & company taxes • Created daily and seasonal menu selections • Maintained daily operations along with running successful restaurant • Marketing and design for catering business and special events Education Kendall College Evanston, Illinois Culinary Arts Degree 1995 Achievements and Acknowledgments Rising Chefs of American Cuisine: James Beard House, New York, Bon Appetite Magazine, Chicago Magazine, Esquire Magazine, USA Today, Chicago Tribune, Chicago Sun-Times Certifications Food Safety Manager. American Red Cross Adult & Pediatric First Aid/CPR/AED. References available upon request