Resume 2015
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Joshua Haws has extensive experience in culinary arts, customer service, and project management. He has worked as a line cook, caterer, and meat cutter. Haws has skills in quality assurance, entrepreneurship, and conflict resolution. He received his AAS in Culinary Arts from The International Culinary School at the Art Institute of Charlotte and is pursuing his AAS in Business/Entrepreneurship from York Technical College. Haws has won awards for his culinary skills and abilities.
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Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.
Kaustubh-Harshe
Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.
cv in word pad
Jill Crawford-Wan has over 20 years of experience in the hospitality and food service industries. She has worked in a variety of roles including chef, manager, trainer, and assessor. Her skills include menu planning, food preparation, budgeting, staff management, and business development. Currently she is an assessor delivering apprenticeship programs in hospitality.
Jenn_Resume
Jennifer Allman is an experienced restaurant manager seeking a new position. She has over 15 years of experience managing various businesses, including restaurants, casinos, and real estate. Her expertise includes workforce management, customer service, and business administration. She is skilled in training employees, scheduling staff efficiently, resolving customer issues, monitoring budgets and costs, and achieving business goals.
Z_Bocker 2016 Resume
Zachary Bocker has over a decade of experience as a professional chef and kitchen manager, specializing in Italian, French, and fine dining cuisine. He holds an Associate's degree in Culinary Arts from Scottsdale Culinary Institute. Bocker's experience includes positions as Chef de Cuisine at M Club in Telluride, CO, Executive Sous Chef at Basso in St. Louis, MO, Sous Chef at Truffle Pig in Steamboat Springs, CO, and multiple positions including Sous Chef and Line Cook at Mastro's Ocean Club locations in Arizona and Nevada. He is skilled at managing kitchen operations, staff, budgets, and providing exceptional customer service. Bocker has experience in high-
Resume.Kathy Allen.2017
Kathy Allen has over 30 years of experience in food service, retail, customer service, and project management. She is an effective manager who leads with integrity and focuses on continuous improvement. Her experience includes roles as a head cook for camps and catering events, deli specialist at grocery stores, owner of a fishing tackle shop, and service manager for AT&T overseeing a $5 million government account. She has strong skills in managing teams, projects, budgets, and ensuring customer satisfaction.
MANZANI MANAGER RESUME
Laura Manzani is an experienced hospitality professional seeking a leadership position to oversee a team committed to excellence in food and beverage. She has 19 years of experience in restaurant and catering management, including establishing guest loyalty and consistently meeting revenue goals. Her skills include leadership, communication, operations management, and event coordination. She holds a Bachelor's degree in Political Science and is pursuing a Master's degree in Counseling Psychology.
KThan_Functional_July2016
Ankhang Than is seeking a leadership position in a fast casual restaurant utilizing her MBA, BS in Culinary Management, and experience managing restaurants. She has skills in leading kitchen teams, training employees, culinary operations like knife skills and menu planning, hospitality, and financial management. Her resume includes experience as an assistant manager at Luby's and general manager at Waffle House.
Michael Katz Resume
Michael Katz has over 25 years of experience in food service management in both institutional and restaurant settings. He is currently the Nutritional Services Manager at Franklin Woods Nursing & Rehabilitation Center, where he oversees a staff of 15 employees to provide meals for 100 residents. Previously, he held food service director roles at several retirement communities. Katz has received perfect performance reviews and awards such as being nominated as a mentor/trainer by Kindred Healthcare. He has experience in all aspects of kitchen management, including menu planning, budgeting, procurement, staff supervision, and ensuring sanitation compliance.
RESUME_ALI_DAYOUB
Ali Jamil Dayoub is seeking a brand chef position, bringing over 10 years of experience in culinary and food service. He has extensive skills in menu development, kitchen management, and staff training. Dayoub's strengths include strategic planning, cost control, problem solving, and team leadership. He currently serves as Head Chef at Japengo Restaurant & Café in Dubai, where he oversees all kitchen functions and manages staff.
Similar to Resume 2015 (20)
Resume 2015
- 1. JOSHUA HAWS jhaws2015@gmail.com SKILLS SUMMARY Customer service Team Work Leadership Benefits Driven Conflict Resolution Cultural Diversity Time Management Quality Assurance Budgeting Social Networking Customer Focused Dedicated Entrepreneurial Spirit Financial Management Project Management Microsoft Office QUALITY ASSURANCE • Strictly adhere to the highest level of hygiene in the kitchen • Proficient in Classical, American Regional, and Asian Cuisines • Became accomplished in the proper mixing methods in Baking and Pastry ENTREPRENEURIAL SPIRIT • Designed business plan for a 100 seat restaurant • Proposed a blueprint for restaurant • Expanded on the basic principles of cooking and became empowered to create recipes CONFLICT RESOLUTION • Listened to customer worries and resolved the issues • Showed patience with agitated customers • Able to find acceptable solutions to disputes between team members • PROJECT MANAGEMENT • Supervised group of 5 individuals to a common purpose and customer satisfaction • Used team building exercises to ensure involvement • Optimized use of company resources to warrant success . WORK HISTORY Line Cook, Empire Pizza II, Rock Hill, SC, July 2013 – present Independent Contractor, Chef Charles Catering, Charlotte, NC, March 2014 – June 2014 Meat Cutter, Deli Associate, Bilo, York SC 29745, April 2007 - August 2013
- 2. Customer Service Associate, Johnson Distributors, Gastonia, NC, August 2005 - April 2007 Meat Cutter, Sam's Club, Gastonia, NC, February 2001- August 2005 EDUCATION The International Culinary School at the Art Institute of Charlotte - North Carolina AAS in Culinary Arts June 2014 York Technical College – Rock Hill, South Carolina AAS in Business/Entrepreneurial – Anticipating Graduation 2016 HONORS AND AWARDS Outstanding Culinary Student of the Quarter, the Art Institute of Charlotte, Fall 2012 Hors d'oeuvre Competition, First Place: The Art Institute of Charlotte, July 2013