Harry Hajiyerou resume
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Harry Hajiyerou is a passionate chef with over 40 years of experience working in restaurants. He took on responsibility for his family at age 16 and has been working in kitchens ever since, learning all aspects of the business. He is looking for a position with an established company where he can utilize his skills in food preparation, budgeting, staff management, and working efficiently in fast-paced environments.
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This proposal is from Happy Hub's Company to manage and organize Ronella S. Rosete's 7th birthday party to be held at Luzviminda's Catering and event center on May 15, 2019. The proposal offers a special package that includes professional services for event management, venue hosting, and necessary supplies. The proposal is signed by Gel V. Cauzon as the Events Chair Coordinator of Happy Hub's Company.
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Harry Hajiyerou resume
- 1. Harry Hajiyerou 26 Peterbush Dr Monroe, NY 10950 vatilykipros@gmail.com 201-280-9370 Personal Statement: A passionate and responsible chef with over forty years of experience in a plethora of restaurant environments. I am able to work fast and multitask with ease and positivity. Although cooking was not initially a passion of mine, I have come to enjoy the diverse experiences of this profession. After my mother had serious kidney surgery when I was sixteen, I made the decision to start working to provide for the family. Since then, I have been working in the kitchen, learning all there is to know about this business—from cooking fundamentals, to communication, and finances. I am looking forward to working with an established company in search of a talented, hard working, and enthusiastic individual. Experience: Nico’s Pier 17 1974-1986 Paramus, NJ Tiffany Diner 1987-2013 Ramsey, NJ Blue Mist Diner 1996-2004 Hackettstown, NJ Paul’s Diner 2002-2008 Paramus, NJ Greek Taverna 2013-2015 Montclair, Glenrock, & Edgewater, NJ Responsibilities: Kitchen manager Meat and produce budgeting and pickup Ensuring customer satisfaction by providing quality food Addressing underperforming kitchen staff members Managing payroll
- 2. Skills: Menu planning Food preparation Food budgeting Food safety and storage Supervising and training kitchen staff Team management Working efficiently in a fast-paced environment Knowledgeable of a variety of food styles Training: Culinary Institute of America (1980) o Eight week intensive program References: Peter Hadjiyerou Former boss 201-218-9749 Dwayne Bliese Close friend / Restaurant mechanic 845-721-3737