Roberta Clare resume III
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Roberta Clare has over 20 years of experience as an executive chef and pastry chef in hotels, resorts, and catering. She has 7 years of experience as a chef instructor teaching a variety of culinary and pastry courses. She is seeking a position as a kitchen health inspector or industry specialist. Her experience includes being an externship instructor, chef instructor at Le Cordon Bleu and Keiser University, executive chef/owner of a personal catering business, and executive chef roles at non-profit kitchen and hotels. She has received several awards for her teaching and holds certifications as an ACF Certified Executive Chef and Certified Evaluator.
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Stuart Maxwell is an accomplished Scottish chef with over 20 years of professional experience working in 2 and 3 AA rosette restaurants and hotels. He has a wide range of skills and knowledge from working with world-class chefs and events. His most recent role was as Head Chef of the Ship Tavern Restaurant in Denver, Colorado, where he was responsible for menu development, health and safety training, and food cost control. Maxwell is disciplined, dependable, and brings the highest levels of professionalism and dedication to each position.
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Utku Firat is seeking a culinary arts position where he can utilize his extensive hospitality experience and education. He has over 15 years of experience in the food and beverage industry, including owning his own restaurant franchise in Turkey called Chicken Lovers. He holds certificates in culinary arts and restaurant ownership from the Culinary Arts Academy of Istanbul. His most recent role was as a restaurant chef at the Westin Bonaventure hotel in Los Angeles.
Sahil_Resume
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
Sahil_Resume
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
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This document is a resume for Stephen J. Rafferty. It outlines his objective to utilize his skills and experiences to operate and manage a high-quality and cost-effective food and beverage department. It then lists his qualifications such as menu development, staff training, cost control, and food safety certification. Finally, it provides a detailed employment history working in various roles such as executive chef, sous chef, line cook, and chef instructor spanning from 1979 to present.
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Jim Connolly has over 27 years of experience as a chef, instructor, and manager in various kitchen settings including hotels, corporate dining, catering, and culinary schools. He holds an Associate's Degree in Applied Science from The Academy of Culinary Arts and several certificates including ServSafe Food Production Manager. His experience includes positions as a Chef Instructor at two vocational schools, Chef Manager for a fraternity, and several corporate dining roles with responsibilities such as menu design, food ordering, budgeting, and staff management.
Stefan_Larsson_Resume_ 2015
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
CV- THOMAS KEVIN DE CASTRO CRUZ updated
Thomas Kevin De Castro Cruz is seeking a position as a cook where he can utilize his culinary and management skills. He has a Bachelor's degree in Hotel, Restaurant, and Institutional Management from UP Diliman. His work experience includes positions at Sofitel Philippine Plaza Manila, Street Food Fighter food cart franchise, and Marriott Hotel Manila. He has also participated in various culinary training programs and competitions.
Luke Cross cv
Luke Cross has over 10 years of experience in hospitality and training roles. He is currently the General Manager of Black Peppermint Catering, where he oversees events and manages up to 40 staff. Previously, he was the Traineeship Coordinator for Hit Training, managing placements across the East Midlands. He has also held roles as a Restaurant GM, 2nd Chef, Bar Manager, and Chef de Partie in the UK and Australia.
Dennis Thomas-Resume1
Dennis Thomas is seeking a position in food service management. He has over 15 years of experience managing dietary departments in healthcare facilities, including his current role as Diet and Nutrition Manager at The Meridian Acute Care & Retirement Home in Galveston, TX. Thomas has a degree in Nutrition and Dietetics and several certifications, including Certified Dietary Manager. He is proficient in menu planning, budgeting, staff management, and ensuring compliance with regulations.
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Mr. Samson Rijoe is applying for a position in hospitality management. He has 8 years of experience in roles such as Chef de Partie and Junior Sous Chef in hotels in Qatar, Dubai, India, Scotland, and the UK. He holds a bachelor's degree in hospitality management from Edinburgh Napier University and a diploma in hotel management. He is looking for a challenging position where he can apply his skills and experience in customer service, communication, and quality control.
Me
This document outlines the key skills and career history of Irish Katherine Rafal, who is a professional chef passionate about culinary development and contemporary cuisine. Her skills include French and Asian cooking techniques as well as pastry methods. She has over 6 years of experience in various kitchen roles such as commis chef, garde manger, and patisserie chef. Her career history demonstrates experience in menu planning, training staff, and ensuring food quality and safety standards. She is currently looking for a new position that provides career growth opportunities.
Andrew_ShepherdCV5pdf
The document summarizes the career experience of a chef, including:
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Garrett Pittler Resume 2017
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Kristi final resume
Kristi Emery has over 14 years of experience in culinary management and food service. She has managed dining facilities and provided personal chef services. Some of her accomplishments include designing innovative menus featuring local ingredients for a hospital and providing food styling services for celebrity chef Art Smith. She has a background in culinary education and certifications. Currently, she manages dining services and provides culinary classes and demonstrations as a library chef.
Valariejean-Stagg
Valariejean Stagg has over 30 years of experience as a cook and chef. She has worked in many roles including as a first cook, kitchen manager, and baker. Her experience ranges from casual dining to fine dining. She is skilled in menu planning, food ordering, inventory management, and training kitchen staff. Currently, she works as a first cook and fill-in for the chef at Redrock Camps in Edmonton, Alberta.
Resume - Corey, Robert - 13 March 2016.DOC
This document provides a summary of Robert N. Corey's professional experience and qualifications. It outlines his experience as an instructor at Johnson & Wales University from 2010 to 2016, as well as various culinary stage experiences from 2009 to 2013 at renowned restaurants around the world. It also lists his roles as Executive Chef for Richard Sandoval Restaurants from 2009 to 2010, where he oversaw several new restaurant openings.
VIKAS PATHAK
Vikas Pathak has over 15 years of experience as an executive chef and sous chef in India and abroad. He has worked in several high-end restaurants and hotels in India, including Blue Frog, Fussion Food, Foodhall 1, Hard Rock Cafe, and Taj Gateway Hotel. Additionally, he spent time working on Carnival Cruise Lines in the U.S., gaining experience in international cuisines and large-scale food operations. Pathak has strong skills in menu development, recipe creation, kitchen management, and staff training. He holds a degree in hospitality management and has participated in additional culinary courses.
NICOLETTA GRIPPO RESUME
Nicoletta Grippo has over 14 years of experience as an executive chef, culinary instructor, and business owner. She has owned and operated successful restaurants and pastry/gelato cafes on both coasts of the US and in Canada. Currently, she is the Chef de Cuisine at Eataly NYC, where she creates curriculum and instructs students at their culinary school. She also teaches culinary classes for schools, companies, and private clients.
Resume of Samuel T. Jotojot
Samuel Tutor Jotojot is applying for a position as a Sous Chef. He has over 15 years of experience working in kitchens in the Philippines, Canada, UAE, and other countries. His resume lists his work history at hotels and resorts, including his current role as Chef De Partie at Shangri-la Hotel in Manila, where he assists the Sous Chef and is responsible for food preparation, cooking, and banquet functions. He provides details on his duties and responsibilities at each prior role. Jotojot also lists his education and training, including a Culinary Arts certificate from American Hospitality Academy.
Ashish Thapliyal Cv
The document provides a summary of an individual's experience as an outlet chef with over 8 years of experience in Italian, Mediterranean, continental, and South African cuisines. Their key skills include Italian cuisine, molecular cuisine, cost control, and fine dining. They have a bachelor's degree in hotel management and have worked in several leadership roles such as outlet chef, chef de partie, and commis chef at various hotels in Dubai and India. Their responsibilities included menu planning, food preparation, cost control, and training staff. They have received several awards for their work.
Similar to Roberta Clare resume III (20)
Roberta Clare resume III
- 1. Roberta Clare, CEC Cell phone – 407-715-1209 rclare@orlando.chefs.edu _______________________________________________________________ Executive Chef and Executive PastryChef for 20+ years in the industry in hotels, resorts and catering. Chef Instructor for seven years teaching variety of courses from Pastry and Baking to Basic Foundations and advanced cooking. Strong management and customer service skills as well as counseling students and training Chefs on campus. I am seeking a position as a kitchen health inspector with a restaurant group or industry specialist. Experience: Full-time Chef Instructor (Le Cordon Bleu College ofCulinary Arts, January 2009 – Present) Externship Instructor at Orlando campus for the last four years monitoring between 100 and 400 students with secondaryInstructors. Prior to this, I have taught in the Spanish Culinary Program, the English Culinary Program, and both English and Spanish Pastry and Baking Programs. The courses have ranged from Foundations 1 to Garde Manger, Catering and Buffets, International Cuisine, Intro to Pastry for Culinary and for Pastry students, Cakes and Custards, Advanced Plating and Externship I & II. I have written curriculum for many of these courses. I am currently an ACF Certification Evaluatorand Certified Executive Chef and CHEP. I have arranged over 8 ACF Practical tests at our campus in the last three years as well as coached 24 Instructors to help them pass their practical exams primarily for Chef de Cuisine and Certified Executive Chef levels. I have also assisted Chefs in the process ofobtaining their CCE and CCA certifications. Chef Instructor (KeiserUniversity, October2007 - December 31, 2008) I taught courses at the Melbourne, Florida campus from Storeroom Operation and CostControl to Foundations courses, Intro to Baking, Advanced Pastry and Desserts, Classical French Cuisine, American Regional Cuisine, Meat Science, Garde Manger, International Cuisine and Dining RoomPractice. I earned my ACF Certification as a Certified Executive Chef (CEC). I was awarded Distinguished Faculty Member of the Year for 2008. I left to begin working with Le Cordon Bleu.
- 2. Executive Chef Ownerfor Roberta Clare PersonalCatering (January 1998 – June 2006) Had personal catering business in Atlanta for 8 years. Menu offerings available for formal dinners or high-end open houses and business parties. Clientele were private sector, businesses, musicians, and realtor community. Executive Chef for ProjectOpen Hand, (January 1995 – December 1997) Ran non-profit kitchen serving Aids patients in Atlanta for home delivered meals. Our organization delivered 1600 meals per day to AIDS/HIV clients. Operations were time/temperature controlled and special diets were offered. Executive Pastry Chef Atlanta Merchandise/ApparelMart (January 1992- 1994) Executive Pastry Chef for very high end Vendor/Buyers Mart in Atlanta, GA. Ran all production of pastries and baked goods for high volume venue as well as participating in city events and competitions for the Mart. Executive Pastry Chef, (January 1990 -1992) Tate House Resort in North Ga. Executive Pastry Chef producing Wedding Cakes, and dessertitems for this resort. Designed and produced brunchdessert buffet each Sunday. Produced baked goods and pastries for special orders. Executive Sous Chef, ( January 1987 – November 1988) Huntcliff Summit – Five star Retirement home with mostly millionaire clientele. Wrote the revolving menus, ordered all items, created new dishes and ran the lunch and dinner line 6 days a week. Was in a serious car accident and had to rehabilitate for over a year. Education and Training Approved CertificationEvaluator– ACF Trained Evaluator for ACF practical tests – Earned May 2014 – to be renewed yearly. Certified Executive Chef – ACF Certification Earned May 2008 – to be renewed again August 2018
- 3. ACF 3 Year Apprenticeship Program Honors Graduate and Apprentice of the year, December 1985 Aurora University, Chicago, Illinois – Bachelors of Arts, Cum Laude, December 1975. Awards Faculty Member of Distinction for 2008 - Keiser University, Melbourne, FL Faculty Member of the Month – July 2009 Le CordonBleu, Orlando World of Difference Award 2010 – Le CordonBleu, Orlando 100% Survey Award 2010 – Le CordonBleu, Orlando Most Popular Chef – Spanish Program 2010 Le CordonBleu, Orlando Most Popular Chef – Pastry Program 2011 Le CordonBleu, Orlando Extraordinary Student Experience Award 2014 Le CordonBleu, Orlando Disciples of Escoffier Society 2015