norma_white_resume 2016
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Norma White has over 15 years of experience as an executive chef and catering business owner. She specializes in farm-to-table concepts using local ingredients and has worked in Hawaii, California, and Florida. Some of her responsibilities have included creating menus, training kitchen staff, ordering supplies, and maintaining food safety regulations. She is skilled in multiple cuisines and executing large catered events for up to 300 guests.
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This document summarizes the resume of Daniel J. Culhane, an accomplished executive chef with over 16 years of experience leading multi-outlet, high-volume culinary operations. He has worked in restaurants, hotels, and corporate dining venues. Culhane is known for producing top-quality, creative products that contribute to revenue growth while reducing costs. He has a proven ability to effectively lead teams, develop menus, and manage budgets, inventory, and vendors. His resume highlights accomplishments in increasing sales, quality standards, and efficiency while reducing food and labor costs at various establishments.
John J resume
John Richards has over 26 years of experience as an executive chef and director of food services. He currently oversees all kitchen operations and a staff of 6 as the Director of Food Services at Kaplan, Inc. in New York City. Previously, he held roles as Executive Chef and Food Services Manager at Newsweek Magazine, where he managed budgets of $500k while consistently receiving high health inspection scores. Richards graduated from the Culinary Institute of America with an AOS in Culinary Arts and holds certifications from the New York State Department of Health.
Rabin Das Gupta-CV
Rabin Das Gupta has over 18 years of experience in hotel management, including positions as Executive Chef and Senior Sous Chef. He has strong skills in food and beverage operations, banquet and catering management, menu planning, customer service, and building operational efficiency. He is proficient in Indian, Chinese, and continental cuisines and maintaining high standards of hygiene. He has worked in India and the Middle East at hotels like Mukti World, InterContinental, and JW Marriott.
adam resume Jan 2015
Adam Long is seeking a new position in the food service industry utilizing his 15 years of experience as an executive chef and corporate chef. He has a Bachelor's and Associate's degree in culinary fields from Johnson and Wales University. His resume outlines his experience opening and managing restaurants and kitchens for various companies, including his most recent roles as Executive Chef and Corporate Chef for Bad Daddy's Burger Bar. He provides a detailed account of his responsibilities in these roles and previous roles at other restaurants.
Alan B's Resume 2016
Alan W. Bocchini Jr. is a certified chef and food managing professional with over 20 years of experience in various culinary roles. He has held positions such as executive banquet chef, assistant director and district chef, and executive chef. Bocchini has strong leadership, communication, and team building skills. He is skilled in menu planning, food cost management, staff supervision, and meeting contractual obligations for large events up to 7,000 guests. Bocchini continues his education in business management, nutrition, and food trends globally.
Similar to norma_white_resume 2016 (20)
norma_white_resume 2016
- 1. NormaWhite 714.317.3198 sav5moon@aol.com Lillikoi Grill Haiku ,HI Executive Chef 2012-2015 Was broughtin to revamp themenuto increase the revenue andmake a farmto tableconceptusing localMauiproducebeefand fish Created standardizedrecipes for new menu Redid line set up andretrainedall the line cooks on proper plating and techniques for new dishes. Maintained OSHAcomplianceregulations Createda themedeventto increase revenue sales by 20% Did all theordering for LillikoiGrill Worked hand and handwith local Farmers to bring localfarmto tableproduce Em’s Artist Café CulverCity,Ca Executive Chef2010- 2011 Createdand Designedconcept for restaurant. Createdand trained allthestafffor the line Createdthemenu andstandardized recipefor thekitchen. Trained the FH staffincluding his Management Set up all the necessary deliveries and maintainedPar levels Set up Eco Lab,Arromark Trump National GolfClub Ranchos Palos Verdes,Ca Executive BanquetChef 2007-2010 Was in chargeofall the weddings andGolfTournaments that werebookedatTrumpNational GolfClub from 50-300Guest Placedall orders for weddings and GolfTournaments Lowered food cost from29%to 21% in 6months Hired andtrained my staffto help executeall events MaintainedOSHAcompliance regulation Ability to manage a kitchenstaffto perform to their best ability
- 2. Proficient inall areas ofback ofthehouse Created standardized recipes Ability to execute 4lines toput out 300plateddinners in fewerthan 15mins. EnchantedMoon Catering Executive Chef / Owner2006- Present I was the catering Company for Shoreline Yacht Club inLong BeachCa. In charge ofmenu developmenton a weekly basis Placed orders Maintained OSHAcomplianceregulation Created standardized recipes Catered to Trans Pac2006at ShorelineYachtClubfor 360 guest Worked hands onwiththemembers needs to create themed weekly events Catered weddings for their members 50-200people Hired andtrained my own staff Kantina NewportBeach, Ca Executive SousChef 2005-2006 Supervised lineof16kitchen staff Delegated responsibilities tothestaffto ensure fastand accurate service Opened restaurantfor GrandOpening Day Worked allstations Maintained OSHAcomplianceregulation High Volumerestaurantof150to 350 a night Knowledgeoftaking inventory andplacing orders to purveyors Bistro De La Gare Santa Barbara, CA Executive SousChef 1997-2004 · Superviseda line of8 kitchenstaff · Delegated staffresponsibilities on daily bases · Placedsupply orders
- 3. · Inventory control/ ordering · Assistedwith thedevelopmentofmenu specials weekly · Worked all stations · Maintained OSHAcomplianceregulations · Responsiblefor recruitmentand training ofnewstaff · ModerateVolumeestablishment 75-150 daily · Created standardizedrecipes Education · Associate ofScienceinCulinary Arts 2006 · The Art InstituteofCalifornia OrangeCounty Certifications · Baking Certified · Beverage Management Certified · Management andSupervisionCertified · Purchaseand CostControl Certified · Recipe Development andNutritional cooking · Serve Safe Certified Culinary Skills · Very strong experience in quality food preparation andpresentation · Knowledge andunderstanding ofalltheaspects and styles of theservice · Excellently skilledin manyethnic and internationalcuisines · Ability to producea high quality results whileadhering toa budget · Highly committed toupholding thehigheststandards ofoperation ina professional kitchen · Highly trainedin nutritionally conscious cuisine · Creativity intheplanning and foodpresentation · Excellentknifeskills · Knowledge ofallareas in a professional kitchen, as both FOH andBOH · KnowledgeableinPOS systems · AA Degree in Culinary 2006 · BS in culinary managementin 2007
- 4. Management Skills · Self-motivated · Quality andcost-directed manager · Excellenthumanresource management skills · Ability to manage anddelegate tasks at had · Skilled in sanitary management offood preparations · Excellentcommunication andleadership skills · Bilingualin Spanish · Ability to hireand train new cooks for linework · Budgets preparation