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Robert Roller is a culinary professional with over 13 years of experience as a line cook, head chef, assistant head chef, chef, and sous chef at various restaurants along the East Coast. He has expertise in recipe development, food inspection, kitchen cleanliness, quality assurance, and safe food handling. His most recent position was as sous chef at Kostas Grill in Little Egg Harbor Township, NJ from January 2016 to March 2016, where he helped open the new restaurant.
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This professional summary outlines Thierry Senioris' 20 years of experience in restaurant and hospitality management. He has held roles such as chef, bar manager, partner, restaurant manager, owner, and bartender. His skills include operations management, staff development, marketing, and ensuring customer satisfaction.
Amanda Stirling Resume
Amanda Stirling has over 10 years of experience in food service, including positions as a kitchen manager, general manager, and supervisor. She has a proven track record of strong leadership, organization, customer service, and the ability to train staff. Stirling is seeking a new opportunity where she can utilize her skills in food safety, inventory management, scheduling, and problem solving.
EXECUTIVE CHEF
To ensure the smooth operation of your business including cost & profitability while Training the team to deliver the Highest standards and to give top tier Hospitality service to the customers
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.
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Vetrina Cannon has over 15 years of experience working in deli/bakery roles. She has a demonstrated talent for customer service, food preparation, and catering. Her skills include issue resolution, teamwork, time management, and attention to detail. Most recently, she worked as a Deli/Bakery Clerk at Walmart Marketplace where she prepared party trays, planned work schedules, and maintained clean workspaces. Prior to that, she held supervisory roles at Aramark, where she oversaw food service training, maintained health standards, and ensured positive customer experiences.
John Bouley Resume newest(1) (1).pdf 11-10
John Bouley is an experienced restaurant manager and chef with over 15 years of experience in culinary operations and team leadership. He is currently the Banquet Chef/Executive Banquet Chef at Hospitality Ventures Management Group where he oversees banquets for 170,000 square feet of space. Previously he held executive chef and manager positions at various country clubs and universities where he oversaw food preparation, purchasing, staffing, and financial management. He has a high school diploma and additional culinary training.
LillianCampbell- 2011
Lillian E. Campbell has over 28 years of experience in professional cooking and hospitality management. She specializes in customer satisfaction and is currently the Director of Dietary Services at Lake City Nursing & Rehab Center in Jonesboro, GA. Previously, she held roles such as Food & Beverage Director and Food Operations Manager for various healthcare clients. Campbell graduated from the International Culinary Academy in Pittsburgh with an Associate's Degree in Culinary Arts.
Paul Resume (7)
Paul Parsons is an experienced leader in the food and beverage industry seeking a new professional opportunity. He has over 20 years of experience at the Grove Park Inn in Asheville, NC, including roles as Department Head, General Manager, Sommelier, and Server/Service Captain. Parsons has a BA in Anthropology/Sustainable Development from Appalachian State University and is a Certified Sommelier through the Court of Master Sommeliers and a Certified Specialist of Spirits through the Society of Wine Educators.
PC Resume_Culinary
Telesha Forgenie has over 5 years of experience as a sous chef and business owner. She has a strong work ethic and passion for quality. She is skilled in leading teams, developing recipes, managing inventory, and ensuring health and safety standards are met. She currently works as a sous chef at OTG Wanderlust Burger Bar in Newark Airport.
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ResumeRob
- 1. Robert Roller 380 radio rd | Tuckerton, NJ 08087 | (609) 384-0531 | ginalogan1988 @ gmaill . com CULINARY PROFESSIONAL Committed to maintain high standards of patron satisfaction by offering them unique culinary experience. Performance Summary: Successful, results-driven cook with 13+ years of hands-on experience with popular restaurants. Track record of providing team leadership and support to culinary staff. Well-versed in preparing menu items and recipes in keeping with production and quality standards. Demonstrated ability to allocate and monitor food production needs to staff and ensure requirements are met. Known for adhering to food handling and sanitation guidelines. Areas of expertise include: – Recipe Development – Food Inspection – Cutting and Slicing – Food Service – Kitchen Cleanliness – Quality Assurance – Portion Control – Seasoning/Garnishing – Safe Food Handling – Special Events – Inventory Maintenance – Kitchen Management CULINARY EXPERIENCE Perkins, Manahawkin, NJ | 2005-2006 Line Cook Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. CrabShack, Manahawkin, NJ | 2008-2010 Line Cook Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. Meat BBQ, Lacey, NJ | 2011-2012
- 2. Head Chef Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. Food inspection and inventory maintenance. Longshots, Waretown, NJ | 2012-2013 Assistant Head Chef Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. Carolina Smokehouse BBQ, Wake Forest, NC | 2013-2014 Chef Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. Mystic Island Casino, Mystic Island, NJ | 2015-2015 Chef Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. Cuisine on the Green, Little Egg Harbor Township, NJ 08087 | August 2015- December 2015 Chef Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area. Kostas Grill, Little Egg Harbor Township, NJ 08087 | January 2016 - March 2016 Sous Chef Opened restaurant. Follow standardized recipes to ensure smooth customer service, develop menus and new recipes, adjust ratios of ingredients in recipes as needed and maintain the work area.
- 3. EDUCATION Southern Regional High School - Diploma Art Institute of Pittsburgh Culinary Arts ADDITIONAL STRENGTHS • Proven ability to lift heavy items