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William Cooper has over a decade of experience as a Food Service Manager and Culinary Specialist for the Navy. He has managed food operations for over 400 sailors, including planning menus, overseeing food preparation, and ensuring safety and sanitation standards are met. Cooper also has experience maintaining inventories of over 250,000 food items and other supplies. He is currently working towards his Servsafe Manager certification and Culinary degree from Virginia College.
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updated resume
Christopher O'Connell is seeking a position that allows him to apply his culinary skills and advance his knowledge. He has extensive experience in food preparation and kitchen equipment use from various culinary courses. He has worked as an executive chef, line cook, and culinary intern. His most recent role as executive chef involved menu design, employee scheduling, and ensuring food quality standards. He is ServSafe and FDRP certified.
RAYMOND EVERIDGE
This document provides a summary of Raymond Everidge's culinary qualifications and experience. He holds a Master's degree in Business Administration and a Bachelor's degree in Culinary Management. His experience includes working as a Chef Instructor, Kitchen Supervisor, Line Cook, and Culinary Specialist in the United States Navy where he planned and oversaw the preparation of over 100,000 meals. He has multiple culinary certifications and achieved numerous accomplishments while serving in the Navy and at various culinary roles after his military service.
resume 2
Zachary Porter has over 16 years of experience as a sous chef and kitchen supervisor. He has a strong track record of preparing food according to recipes and portion guidelines while maintaining high quality standards. Porter is skilled at leading kitchen teams and training new staff. He has worked in casino kitchens in Oklahoma and West Virginia since 2000.
Culinary Resume 2
Jorge Carrera is seeking a management position in the hospitality and tourism industry, specifically in kitchen operations. He has over 5 years of culinary experience, including roles as Head Chef and Sous Chef at the Courthouse Hotel Southport. His experience includes overseeing daily kitchen operations, menu development, staff supervision, and financial responsibilities like stock ordering and budgeting. Carrera holds a Professional Culinary Diploma from Northwest Culinary Academy of Vancouver and a Bachelor's degree in Communication from Griffith University.
Resume (2)
Jesse Wilson has 12 years of military experience including 8 years in supervisory roles. He has 2 years of culinary experience in food service and hospitality. He is pursuing an Associate's degree in Culinary Arts and a Bachelor's degree in Hospitality Food and Beverage Management with an expected graduation date of June 2015. His military experience includes roles such as training supervisor, housing management supervisor, and supply specialist where he oversaw budgets, equipment, personnel and training. He has certifications in TAPS and Serve Safe and skills in knife skills and food preparation techniques.
lukas resume pdf
Lukas Londono has over 10 years of experience in restaurant management roles of increasing responsibility. He is bilingual in English and Spanish and has a Bachelor's degree in Music. His experience includes positions as a server, restaurant manager, general manager, and sous chef at various restaurants in Georgia. He is goal-oriented, a motivated leader, and has excellent communication and time management skills.
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Benjamin Reser has over 10 years of experience as a chef and cook, most recently working as a private chef in Alaska. He has held positions such as Sous Chef, Chef de Cuisine, and Lead Cook at restaurants in California. Reser is currently studying Computer Science at Santa Rosa Junior College with an expected graduation date of January 2017. He has a ServSafe certification and experience with Microsoft Office programs and excellent communication skills.
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Marsharie Cowan is a chef with 18 years of experience in various kitchen roles. She has worked as a prep cook, line chef, sous chef, and owner/chef. As an owner/chef, she reduced food costs by 30% through menu planning, portion control, and waste minimization. She is skilled in managing kitchen staff, training employees, and maintaining high food quality standards. Cowan aims to create exceptional menu items while maintaining profitable margins. She has a background in grill cooking, catering, and Caribbean cuisine.
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updated resume
Christopher O'Connell is seeking a position that allows him to apply his culinary skills and advance his knowledge. He has extensive experience in food preparation and kitchen equipment use from various culinary courses. He has worked as an executive chef, line cook, and culinary intern. His most recent role as executive chef involved menu design, employee scheduling, and ensuring food quality standards. He is ServSafe and FDRP certified.
RAYMOND EVERIDGE
This document provides a summary of Raymond Everidge's culinary qualifications and experience. He holds a Master's degree in Business Administration and a Bachelor's degree in Culinary Management. His experience includes working as a Chef Instructor, Kitchen Supervisor, Line Cook, and Culinary Specialist in the United States Navy where he planned and oversaw the preparation of over 100,000 meals. He has multiple culinary certifications and achieved numerous accomplishments while serving in the Navy and at various culinary roles after his military service.
resume 2
Zachary Porter has over 16 years of experience as a sous chef and kitchen supervisor. He has a strong track record of preparing food according to recipes and portion guidelines while maintaining high quality standards. Porter is skilled at leading kitchen teams and training new staff. He has worked in casino kitchens in Oklahoma and West Virginia since 2000.
Culinary Resume 2
Jorge Carrera is seeking a management position in the hospitality and tourism industry, specifically in kitchen operations. He has over 5 years of culinary experience, including roles as Head Chef and Sous Chef at the Courthouse Hotel Southport. His experience includes overseeing daily kitchen operations, menu development, staff supervision, and financial responsibilities like stock ordering and budgeting. Carrera holds a Professional Culinary Diploma from Northwest Culinary Academy of Vancouver and a Bachelor's degree in Communication from Griffith University.
Resume (2)
Jesse Wilson has 12 years of military experience including 8 years in supervisory roles. He has 2 years of culinary experience in food service and hospitality. He is pursuing an Associate's degree in Culinary Arts and a Bachelor's degree in Hospitality Food and Beverage Management with an expected graduation date of June 2015. His military experience includes roles such as training supervisor, housing management supervisor, and supply specialist where he oversaw budgets, equipment, personnel and training. He has certifications in TAPS and Serve Safe and skills in knife skills and food preparation techniques.
lukas resume pdf
Lukas Londono has over 10 years of experience in restaurant management roles of increasing responsibility. He is bilingual in English and Spanish and has a Bachelor's degree in Music. His experience includes positions as a server, restaurant manager, general manager, and sous chef at various restaurants in Georgia. He is goal-oriented, a motivated leader, and has excellent communication and time management skills.
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Benjamin Reser has over 10 years of experience as a chef and cook, most recently working as a private chef in Alaska. He has held positions such as Sous Chef, Chef de Cuisine, and Lead Cook at restaurants in California. Reser is currently studying Computer Science at Santa Rosa Junior College with an expected graduation date of January 2017. He has a ServSafe certification and experience with Microsoft Office programs and excellent communication skills.
Marsha CULINARY Resume 3
Marsharie Cowan is a chef with 18 years of experience in various kitchen roles. She has worked as a prep cook, line chef, sous chef, and owner/chef. As an owner/chef, she reduced food costs by 30% through menu planning, portion control, and waste minimization. She is skilled in managing kitchen staff, training employees, and maintaining high food quality standards. Cowan aims to create exceptional menu items while maintaining profitable margins. She has a background in grill cooking, catering, and Caribbean cuisine.
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Jaron johnson !!final restaraunt manager
As a serviceman in the United States Army for 20 years I offered my best everyday: to my peers, superiors and to my country. As I transition from the armed forces, I will continue to offer the best. Most recently, while working in Fort Polk LA, I was Dining Facility Manager. I am currently a Kitchen manger at the Cheesecake Factory. Throughout my tenure in the United States Army I have been in more than one position, from Instructor, Supply Clerk, Dietitian, Personnel Security, and Operations Sergeant.
The skills I've acquired and valuable experiences. Stress management, Personnel management, Communication, Capable problem solver, Budget planning, Logistics, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Leadership, Enforcing Regulations and Policies, First aid. I've learned a lot during my time in the military. Please feel free to contact me if you have any questions.
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resume 1
- 1. WILLIAM L. COOPER, JR. 120 Lake Victoria Drive Kingsland, GA 31548 Citizenship: United States Email: onpoint36555@yahoo.com Phone: 757.289.4927 Security Clearance: Yes SUMMARY OF QUALIFICATIONS Dedicated and resourceful Food Service Manager with over a decade of experience in planning, organizing and overseeing the preparation, cooking and serving of food. Effective motivator, mentor and team builder accustomed to working under fast-paced, high-stress,time-sensitive conditions.Acknowledged for capacity to manage multiple responsibilities simultaneously, proactively resolve issues and consistently exceed key performance objectives. Innate ability to interact effectively with all levels of support personneland management to maximize kitchen productivity and staff performance. Currently preparing for Servsafe Manger certification. CORE COMPETENCIES OPERATIONAL/FACILITYMANAGEMENT WASTE REDUCTION INVENTORY/BUDGET OVERSIGHT CULINARY PREPARATION/SUPERVISION VENDOR SOURCING STAFF SUPERVISION/TRAINING CUSTOMER SERVICE/LOYALTY EVENT COORDINATION SAFETY CODE ENFORCEMENT CLEANLINESS/QUALITY ASSURANCE COST PRODUCTIVITY MENU PLANNING/FOOD SERVICE PROFESSIONAL EXPERIENCE Trident Refit Facility – Kings Bay, GA 08/2004 – 11/2014 CULINARY SPECIALIST FOOD SERVICEADMINISTRATION:Operated and managed Navy messes, afloat and ashore,established to subsist Naval personnel. Possessed personnelmanagement techniques and skills to properly operate and manage General Messes afloat/ashore and officer’s dining facilities afloat. Emphasized customer service in all aspects ofthe food service division.Managed food production schedules. Estimated quantities and types of food items required. Prepared menus. Planned, prepared and served meals. Monitored serving line food temperatures, portioned individual servings,and replenished condiments, food and beverages. DINING FACILITY MANAGEMENT: Supervised, trained and motivated over 400 sailors. Maintained food service spaces and associated equipment in a clean and sanitary condition, including storage rooms and refrigerated spaces.Performed breakdown and set-up of serving lines, steam tables, dining rooms and dish room operations. Conducted sanitation inspections.Defrosted refrigerated spaces, disposed ofcontaminated foods,and ensured Hazard Analysis Critical Control Points (HAACP) program compliance. Identified blood-borne pathogen (bodily fluids) exposure control procedures, insect and pest infestations. Managed insect and pest prevention programs. INVENTORY MANAGEMENT: Maintained inventory of over 250,000 foreign and domestic units,including perishable goods and hazardous materials (hazmat). Assisted Supply Officers in ordering and stowage of subsistence items and procurement of equipment and mess gear. Checked delivery for quantity and assist medical personnelin section for quality. Determined amounts of food to purchase.Conducted monthly audits on sanitation,stores and hazmat inventories. Planned storage withdrawals. Trident Refit Facility – Kings Bay, GA 05/2008 – 11/2014 ACCOUNTANT RECORDKEEPING: Properly prepared, maintained and submitted General Mess records and returns to include procurement, receipt, expenditure procedures,ration systemand food cost control, surveys,transfers and reports using the Automated Food Service Management (FSM) system. EDUCATION NAVAL TECHNICAL COLLEGE LACKLANDAIRFORCEBASE-CULINARYSCHOOL2004 Virginia College Jacksonville FL- Culinary degree Present-May 2015