RTM3 Resume
•Download as DOC, PDF•
0 likes•38 views
Robert Morgan is a certified executive chef and banquet sous chef at The Shores Resort and Spa in Daytona Beach, FL. He has over 7 years of experience in line cook positions and as a kitchen manager. Robert holds an Associate of Science in Culinary Management from Daytona State College and is working towards a Bachelor of Applied Science in Supervision and Management, also from Daytona State College. His goal is to manage a large scale food service operation.
Report
Share
Report
Share
Recommended
HaileyBudoffResume (Master)vsab 121315
Hailey Budoff is seeking a career in the culinary or baking industries. She has extensive skills and certifications including pastry arts, cake decorating, chocolate work, and garde manger. She has worked as an intern at Dominique Ansel Bakery and ABC Kitchen. Budoff also has experience at Topping Rose House, Cooking with Class television program, and Crabtree's Kittle House. She is currently pursuing a Bachelor's degree in Baking and Pastry Arts and Culinary Arts from Johnson & Wales University with a 3.6 GPA. Budoff also studied abroad at Alain Ducasse Culinary School in Paris.
Bianca ChampionFoodService
Bianca Champion has over 6 years of experience in the hospitality industry. She has worked in various food service and customer service roles, including as a barista, cashier, food service worker, and housekeeper. Bianca is currently a barista and cashier, and has also held positions as a janitor, merchandiser, and meat clerk. She is pursuing a General Studies degree at Wayne County Community College.
resume
Dustin Dyer has over 20 years of experience in food service, including positions as a chef, food and beverage manager, and server. He has worked at various restaurants in Maryland, Florida, Idaho, and Nevada. Most recently, he was the head cook at Hop Heads Ale House in Middle River, Maryland, where he prepared meats and weekly specials. He is seeking long-term employment and is willing to take on various duties.
Chef_June (1)
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 10 years of experience in culinary arts including knife skills, cooking techniques, and knowledge of world cuisines. Her work history includes roles as a culinary assistant for HSN, a chef at Eataly in New York, and several serving positions at restaurants in Florida. She has a vocational certificate in culinary arts from Le Cordon Bleu and is a ServSafe Food Protection Manager.
Dan_Gilbert_Resume 2015
The document is a resume for Daniel B. Gilbert, who has over 30 years of experience as an executive chef and sous chef at various country clubs, hotels, and restaurants in California. His experience includes responsibilities such as menu development, hiring and training kitchen staff, scheduling shifts, managing food and labor costs, banquet production, and daily kitchen operations. He has received several honors and awards for his culinary work. Gilbert attended the California Culinary Academy and continuing education at the Culinary Institute of America. His objective is to gain employment in the culinary arts industry.
Chef_June
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 15 years of experience in various culinary roles including as a chef, culinary assistant, and server. Her skills include knife cuts, cooking techniques like braising and grilling, baking, and buffet setup. She has a vocational certificate in culinary arts from Le Cordon Bleu and is ServSafe certified.
Revised Marisol Resume
Marisol Andrades is a culinary student at the Culinary Institute of Michigan pursuing an Associate of Applied Science in Culinary Arts. She has experience working as an intern at Courses Restaurant in Port Huron, MI and participating in catering events for Bacco Ristorante in Southfield, MI. Previously, she worked as a photo booth operator and food table operator for Disney on Ice/Feld Consumer Products tours.
cassandra new
Cassandra Tramaine McCoy has over 15 years of experience in food service, customer service, and administrative roles. She is currently the Food Program Manager at St Catherines Episcopal Preschool, where she directs food preparation and manages menus, supplies, and records. Previously, she held positions as a Pantry Cook, Line Cook, and Lead Customer Service Specialist in the food service and printing industries. McCoy also has experience providing support services and maintaining records for foster care programs. She lists education in culinary arts and customer service awards on her resume.
Recommended
HaileyBudoffResume (Master)vsab 121315
Hailey Budoff is seeking a career in the culinary or baking industries. She has extensive skills and certifications including pastry arts, cake decorating, chocolate work, and garde manger. She has worked as an intern at Dominique Ansel Bakery and ABC Kitchen. Budoff also has experience at Topping Rose House, Cooking with Class television program, and Crabtree's Kittle House. She is currently pursuing a Bachelor's degree in Baking and Pastry Arts and Culinary Arts from Johnson & Wales University with a 3.6 GPA. Budoff also studied abroad at Alain Ducasse Culinary School in Paris.
Bianca ChampionFoodService
Bianca Champion has over 6 years of experience in the hospitality industry. She has worked in various food service and customer service roles, including as a barista, cashier, food service worker, and housekeeper. Bianca is currently a barista and cashier, and has also held positions as a janitor, merchandiser, and meat clerk. She is pursuing a General Studies degree at Wayne County Community College.
resume
Dustin Dyer has over 20 years of experience in food service, including positions as a chef, food and beverage manager, and server. He has worked at various restaurants in Maryland, Florida, Idaho, and Nevada. Most recently, he was the head cook at Hop Heads Ale House in Middle River, Maryland, where he prepared meats and weekly specials. He is seeking long-term employment and is willing to take on various duties.
Chef_June (1)
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 10 years of experience in culinary arts including knife skills, cooking techniques, and knowledge of world cuisines. Her work history includes roles as a culinary assistant for HSN, a chef at Eataly in New York, and several serving positions at restaurants in Florida. She has a vocational certificate in culinary arts from Le Cordon Bleu and is a ServSafe Food Protection Manager.
Dan_Gilbert_Resume 2015
The document is a resume for Daniel B. Gilbert, who has over 30 years of experience as an executive chef and sous chef at various country clubs, hotels, and restaurants in California. His experience includes responsibilities such as menu development, hiring and training kitchen staff, scheduling shifts, managing food and labor costs, banquet production, and daily kitchen operations. He has received several honors and awards for his culinary work. Gilbert attended the California Culinary Academy and continuing education at the Culinary Institute of America. His objective is to gain employment in the culinary arts industry.
Chef_June
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 15 years of experience in various culinary roles including as a chef, culinary assistant, and server. Her skills include knife cuts, cooking techniques like braising and grilling, baking, and buffet setup. She has a vocational certificate in culinary arts from Le Cordon Bleu and is ServSafe certified.
Revised Marisol Resume
Marisol Andrades is a culinary student at the Culinary Institute of Michigan pursuing an Associate of Applied Science in Culinary Arts. She has experience working as an intern at Courses Restaurant in Port Huron, MI and participating in catering events for Bacco Ristorante in Southfield, MI. Previously, she worked as a photo booth operator and food table operator for Disney on Ice/Feld Consumer Products tours.
cassandra new
Cassandra Tramaine McCoy has over 15 years of experience in food service, customer service, and administrative roles. She is currently the Food Program Manager at St Catherines Episcopal Preschool, where she directs food preparation and manages menus, supplies, and records. Previously, she held positions as a Pantry Cook, Line Cook, and Lead Customer Service Specialist in the food service and printing industries. McCoy also has experience providing support services and maintaining records for foster care programs. She lists education in culinary arts and customer service awards on her resume.
DerrickResume2010
Derrick L. Morgan is seeking an entry-level position in culinary arts. He graduated from Illinois Central College's Culinary Arts program in 2006 and has over 20 years of experience in the food industry, including positions as a sous chef, banquet cook, and line cook. He has excellent interpersonal and teamwork skills and is passionate about cooking.
Resume
Austin Nevyn McKenna is a candidate for a Bachelor's Degree in Management from The Culinary Institute of America, with a concentration in Wine, Beverages, and Hospitality. He has worked in several restaurants and wine-focused positions, most recently as a Sommelier and Maître D’ at The Conservatory in St. Helena, CA. His objective is to work as a full-time wine professional in a fine-dining establishment upon graduation.
Resume
Barbara Stagliano has over 15 years of experience in hospitality and food service roles. She holds a Bachelor's degree in Resort and Hospitality Management from Florida Gulf Coast University with a 4.0 GPA. Her experience includes positions as a banquet server, bartender, sous chef, server, and assistant manager where she has consistently provided excellent customer service, managed staff, and resolved customer complaints efficiently. She has received numerous awards for her work including Employee of the Month eight times and Employee of the Year twice.
Keana Hill Resume
Keana Sharmain Hill is seeking a position in the hospitality industry. She has a B.S. in Culinary Arts and Food Service Management from Johnson & Wales University, with concentrations in Beverage Management. Her experience includes positions as a line cook, pizza chef, cook, and manager at various restaurants and catering companies. She has several certifications in food safety, dining room management, and alcohol service.
Resume2015
Matt Grigg has over 8 years of experience in restaurants and is seeking a new opportunity to better serve customers and acquire new skills. He has a food handler's card and education in general subjects, photography, and art from Victory High School and Butte College. His work history includes positions as a dishwasher, cook, food preparer, and cashier at various restaurants and stores in California dating back to 2009. He holds a certification as a Certified Professional Food Manager and received a customer service award in 2010.
Jeff Brehmer Resume 2016
Jeff Brehmer has over 15 years of experience in culinary management, cooking, and wine/food sales. He has a culinary arts certificate from Le Cordon Bleu and a BA in political science. He has worked as a chef and director of nutrition at Cache Creek Lodge, a culinary instructor at the Food Bank of Yolo County, and sous chef at A Taste for the Senses Catering Company. Brehmer has also consulted for several food companies on recipe development and sales.
Advanced Resume 1
Francisco Matias is an advanced culinary arts graduate seeking a position that utilizes his skills in food preparation, plating, and working in fast-paced kitchen environments. He has over 3 years of culinary experience including positions at Gamine French Bistro, Claremont Country Club, and Marriott Hotel. Matias has obtained certificates in advanced culinary arts, baking and pastry, and holds a ServSafe certification.
Chef_Anthony_Edwards_Resume.doc _2
Chef Anthony L. Edwards has over 25 years of experience as a professional chef, baker, caterer, and bartender. He has a passion for cooking various ethnic styles and homemade pasta dishes while creating healthy, balanced meals. Edwards has worked at prestigious restaurants in Washington D.C. and Maryland, including Clyde's and 1789 Restaurant. He is currently a private chef, caterer, and nutritionist/dietary aide at the National Institutes of Health.
Claudia_Sifre_resumerev
This document is a resume for Claudia Sifre Santaella. It outlines her education including an Associate's Degree in Culinary Arts from Florida Culinary Institute and a Certificate in Culinary Arts from Escuela Hotelera de San Juan. Her work experience includes positions as a Chef at Tinto y Blanco restaurant from 2010 to present, as well as previous roles as a Pantry, Prep, and Dessert Cook at Brio Restaurant and other establishments. Her skills include being bilingual in Spanish and English and having computer proficiency in Microsoft programs and the internet.
Young, Brittany
Brittany Young provides a resume highlighting her experience as a cashier, busser, and caterer in Graeagle and Chico, California from 2014 to present. She graduated from Fairview High School in 2014 and has a California Food Handlers License and Class C Driver's license. Young is dependable, punctual, friendly, and has reliable transportation and an open availability.
R. Telford Willis resume 10-2016
R. Telford Willis is seeking an executive chef, chef, or food and beverage director position where he can utilize his experience controlling costs and ensuring quality service. He has over 20 years of experience in restaurant and catering management, including opening new locations and developing budgets. Willis most recently served as executive chef at the Hilton Boston/Dedham from 2005-2016, where he gained skills in business operations, budgeting, and staff training. He has received several awards for his culinary work and helped with charitable events.
Sprott, Brent Culinary 2015
Brent W. Sprott is seeking a new culinary position and has over 10 years of experience in various food service roles. He graduated from the Culinary Institute of Virginia with an Associate's degree in Culinary Science in 2010 and will graduate in 2015 with a Bachelor's degree in Food Service Management. His most recent role was as Executive Banquet Chef at the Crowne Plaza Fort Magruder Hotel & Conference Center, where he oversaw kitchen operations and special events. He has also worked in various roles such as server, line cook, and manager at other restaurants.
ResumeSept2015 (1)
Aaron Kovsky is seeking a culinary position with experience in cooking, serving, bartending, and customer service. He has worked in several restaurants, most recently as an AM/PM cook and server at Courtyard Marriott Sanon Bistro. He is pursuing an Associate's degree in culinary management from San Diego Mesa College and has a BS in animal science from Cal Poly San Luis Obispo. Kovsky has additional skills in Spanish, food safety certification, first aid, and volunteer work.
Wykeria Fann Resume 1 (1) (1)
Wykeria Fann has experience as a waiter for Norwegian Cruise Line in Hawaii and as a food prep worker at Chartwells in Jacksonville, Florida. She is currently pursuing a Bachelor's degree in Mass Communications from the University of West Georgia while maintaining a flexible work schedule. Her skills include event catering, Indian cuisine experience, menu development, kitchen management, and superior communication abilities.
new resume
Valerie Miller is seeking a new position and has over 30 years of experience working in hospitality, property management, secretarial roles, and as an artist. She most recently worked in beverage cart service and has also started her own pet sitting and housekeeping business. She is described as a rare commodity who is professional, creative, adaptable, efficient, and responsible.
CZ Resume
Cynthia Zukowski has over 20 years of experience in culinary arts, hospitality, and tourism management. She holds several certifications including ServSafe Food and Alcohol certifications. Zukowski has worked as an instructor, personal chef, culinary/restaurant general manager, catering chef, and hostess/server. She has experience with menu planning, staff management, inventory control, and profit/loss. Zukowski volunteers with several charitable organizations and has received requests to manage large culinary events.
AllenTeuton2016Resume
M. Allen Teuton Jr. is seeking a corporate chef position where he can utilize his 20+ years of culinary experience and leadership skills. He has held executive chef roles at several highly acclaimed restaurants in Georgia and Florida, consistently receiving recognition for his menu designs and ability to control costs and operations. Teuton has an associate's degree in culinary arts and is ServSafe and sanitation certified.
Skills Resume
Kerry Sewell is a 16-year veteran of management and culinary positions in hotels and restaurants in Montana. She has extensive experience in kitchen management, culinary skills, office skills including accounting programs, and customer service. She is seeking a new management position and provides contacts from her previous employers as references.
Chef DeMarco Cavil Resume 2016
The document provides a professional summary for a Sous Chef with over 10 years of experience cooking in high-volume environments. They have worked major events serving thousands and cooked for politicians and celebrities. Their experience includes positions as a Sous Chef for the Minnesota Wild and CHS Field where they oversaw concessions and developed new menu items. They are skilled in menu development, budgeting, staff management, and executing high-quality food production under pressure.
Potter, Mark Resume draft4
Mark Potter has extensive experience in restaurant and kitchen management, food preparation, menu development, and culinary leadership. He has worked as a chief cook on research vessels, relief chef on steamships, and pasta/prep chef at restaurants. Potter completed an internship under renowned chef Myles Anton at Trattoria Stella's Traverse, focusing on scratch cooking and local sourcing. He is certified in culinary arts and food safety standards, and possesses strong computer, budgeting, and inventory management skills from over 15 years of professional culinary experience.
RobertTaylor2016
Robert Taylor has over 20 years of experience in restaurant leadership and management roles. He holds a B.A. in Business from the University of Georgia and is ServSafe certified. Taylor has worked as a Kitchen Manager at Guston's Grille since 2013 and 2015, where he leads a team of up to 16 employees and creates weekly specials menus. Prior to that, he was a Sous Chef and Manager at Del Frisco's Grille from 2014 to 2015, where he managed budgets, inventory, and a staff of up to ten employees. Taylor has extensive experience in various roles such as line cook, prep cook, assistant kitchen manager, and trainer at restaurants including Longhorn Steakhouse, Outback Steakhouse, Johnny Car
ACEresume
This resume is for Aaron C. Everitt, who is seeking a position in the food and beverage industry. He has over 15 years of experience in various culinary roles, including line cook, chef, and restaurant manager. His most recent role was as Shift Lead/Assistant Manager/General Manager at Moe's Southwest Grill, where he oversaw daily operations, staffing, and financial management. He has a background in culinary studies and is currently pursuing a Bachelor's Degree in Hotel/Restaurant Management from the Arts Institute of Pittsburgh.
More Related Content
What's hot
DerrickResume2010
Derrick L. Morgan is seeking an entry-level position in culinary arts. He graduated from Illinois Central College's Culinary Arts program in 2006 and has over 20 years of experience in the food industry, including positions as a sous chef, banquet cook, and line cook. He has excellent interpersonal and teamwork skills and is passionate about cooking.
Resume
Austin Nevyn McKenna is a candidate for a Bachelor's Degree in Management from The Culinary Institute of America, with a concentration in Wine, Beverages, and Hospitality. He has worked in several restaurants and wine-focused positions, most recently as a Sommelier and Maître D’ at The Conservatory in St. Helena, CA. His objective is to work as a full-time wine professional in a fine-dining establishment upon graduation.
Resume
Barbara Stagliano has over 15 years of experience in hospitality and food service roles. She holds a Bachelor's degree in Resort and Hospitality Management from Florida Gulf Coast University with a 4.0 GPA. Her experience includes positions as a banquet server, bartender, sous chef, server, and assistant manager where she has consistently provided excellent customer service, managed staff, and resolved customer complaints efficiently. She has received numerous awards for her work including Employee of the Month eight times and Employee of the Year twice.
Keana Hill Resume
Keana Sharmain Hill is seeking a position in the hospitality industry. She has a B.S. in Culinary Arts and Food Service Management from Johnson & Wales University, with concentrations in Beverage Management. Her experience includes positions as a line cook, pizza chef, cook, and manager at various restaurants and catering companies. She has several certifications in food safety, dining room management, and alcohol service.
Resume2015
Matt Grigg has over 8 years of experience in restaurants and is seeking a new opportunity to better serve customers and acquire new skills. He has a food handler's card and education in general subjects, photography, and art from Victory High School and Butte College. His work history includes positions as a dishwasher, cook, food preparer, and cashier at various restaurants and stores in California dating back to 2009. He holds a certification as a Certified Professional Food Manager and received a customer service award in 2010.
Jeff Brehmer Resume 2016
Jeff Brehmer has over 15 years of experience in culinary management, cooking, and wine/food sales. He has a culinary arts certificate from Le Cordon Bleu and a BA in political science. He has worked as a chef and director of nutrition at Cache Creek Lodge, a culinary instructor at the Food Bank of Yolo County, and sous chef at A Taste for the Senses Catering Company. Brehmer has also consulted for several food companies on recipe development and sales.
Advanced Resume 1
Francisco Matias is an advanced culinary arts graduate seeking a position that utilizes his skills in food preparation, plating, and working in fast-paced kitchen environments. He has over 3 years of culinary experience including positions at Gamine French Bistro, Claremont Country Club, and Marriott Hotel. Matias has obtained certificates in advanced culinary arts, baking and pastry, and holds a ServSafe certification.
Chef_Anthony_Edwards_Resume.doc _2
Chef Anthony L. Edwards has over 25 years of experience as a professional chef, baker, caterer, and bartender. He has a passion for cooking various ethnic styles and homemade pasta dishes while creating healthy, balanced meals. Edwards has worked at prestigious restaurants in Washington D.C. and Maryland, including Clyde's and 1789 Restaurant. He is currently a private chef, caterer, and nutritionist/dietary aide at the National Institutes of Health.
Claudia_Sifre_resumerev
This document is a resume for Claudia Sifre Santaella. It outlines her education including an Associate's Degree in Culinary Arts from Florida Culinary Institute and a Certificate in Culinary Arts from Escuela Hotelera de San Juan. Her work experience includes positions as a Chef at Tinto y Blanco restaurant from 2010 to present, as well as previous roles as a Pantry, Prep, and Dessert Cook at Brio Restaurant and other establishments. Her skills include being bilingual in Spanish and English and having computer proficiency in Microsoft programs and the internet.
Young, Brittany
Brittany Young provides a resume highlighting her experience as a cashier, busser, and caterer in Graeagle and Chico, California from 2014 to present. She graduated from Fairview High School in 2014 and has a California Food Handlers License and Class C Driver's license. Young is dependable, punctual, friendly, and has reliable transportation and an open availability.
R. Telford Willis resume 10-2016
R. Telford Willis is seeking an executive chef, chef, or food and beverage director position where he can utilize his experience controlling costs and ensuring quality service. He has over 20 years of experience in restaurant and catering management, including opening new locations and developing budgets. Willis most recently served as executive chef at the Hilton Boston/Dedham from 2005-2016, where he gained skills in business operations, budgeting, and staff training. He has received several awards for his culinary work and helped with charitable events.
Sprott, Brent Culinary 2015
Brent W. Sprott is seeking a new culinary position and has over 10 years of experience in various food service roles. He graduated from the Culinary Institute of Virginia with an Associate's degree in Culinary Science in 2010 and will graduate in 2015 with a Bachelor's degree in Food Service Management. His most recent role was as Executive Banquet Chef at the Crowne Plaza Fort Magruder Hotel & Conference Center, where he oversaw kitchen operations and special events. He has also worked in various roles such as server, line cook, and manager at other restaurants.
ResumeSept2015 (1)
Aaron Kovsky is seeking a culinary position with experience in cooking, serving, bartending, and customer service. He has worked in several restaurants, most recently as an AM/PM cook and server at Courtyard Marriott Sanon Bistro. He is pursuing an Associate's degree in culinary management from San Diego Mesa College and has a BS in animal science from Cal Poly San Luis Obispo. Kovsky has additional skills in Spanish, food safety certification, first aid, and volunteer work.
Wykeria Fann Resume 1 (1) (1)
Wykeria Fann has experience as a waiter for Norwegian Cruise Line in Hawaii and as a food prep worker at Chartwells in Jacksonville, Florida. She is currently pursuing a Bachelor's degree in Mass Communications from the University of West Georgia while maintaining a flexible work schedule. Her skills include event catering, Indian cuisine experience, menu development, kitchen management, and superior communication abilities.
new resume
Valerie Miller is seeking a new position and has over 30 years of experience working in hospitality, property management, secretarial roles, and as an artist. She most recently worked in beverage cart service and has also started her own pet sitting and housekeeping business. She is described as a rare commodity who is professional, creative, adaptable, efficient, and responsible.
CZ Resume
Cynthia Zukowski has over 20 years of experience in culinary arts, hospitality, and tourism management. She holds several certifications including ServSafe Food and Alcohol certifications. Zukowski has worked as an instructor, personal chef, culinary/restaurant general manager, catering chef, and hostess/server. She has experience with menu planning, staff management, inventory control, and profit/loss. Zukowski volunteers with several charitable organizations and has received requests to manage large culinary events.
AllenTeuton2016Resume
M. Allen Teuton Jr. is seeking a corporate chef position where he can utilize his 20+ years of culinary experience and leadership skills. He has held executive chef roles at several highly acclaimed restaurants in Georgia and Florida, consistently receiving recognition for his menu designs and ability to control costs and operations. Teuton has an associate's degree in culinary arts and is ServSafe and sanitation certified.
Skills Resume
Kerry Sewell is a 16-year veteran of management and culinary positions in hotels and restaurants in Montana. She has extensive experience in kitchen management, culinary skills, office skills including accounting programs, and customer service. She is seeking a new management position and provides contacts from her previous employers as references.
Chef DeMarco Cavil Resume 2016
The document provides a professional summary for a Sous Chef with over 10 years of experience cooking in high-volume environments. They have worked major events serving thousands and cooked for politicians and celebrities. Their experience includes positions as a Sous Chef for the Minnesota Wild and CHS Field where they oversaw concessions and developed new menu items. They are skilled in menu development, budgeting, staff management, and executing high-quality food production under pressure.
What's hot (19)
Similar to RTM3 Resume
Potter, Mark Resume draft4
Mark Potter has extensive experience in restaurant and kitchen management, food preparation, menu development, and culinary leadership. He has worked as a chief cook on research vessels, relief chef on steamships, and pasta/prep chef at restaurants. Potter completed an internship under renowned chef Myles Anton at Trattoria Stella's Traverse, focusing on scratch cooking and local sourcing. He is certified in culinary arts and food safety standards, and possesses strong computer, budgeting, and inventory management skills from over 15 years of professional culinary experience.
RobertTaylor2016
Robert Taylor has over 20 years of experience in restaurant leadership and management roles. He holds a B.A. in Business from the University of Georgia and is ServSafe certified. Taylor has worked as a Kitchen Manager at Guston's Grille since 2013 and 2015, where he leads a team of up to 16 employees and creates weekly specials menus. Prior to that, he was a Sous Chef and Manager at Del Frisco's Grille from 2014 to 2015, where he managed budgets, inventory, and a staff of up to ten employees. Taylor has extensive experience in various roles such as line cook, prep cook, assistant kitchen manager, and trainer at restaurants including Longhorn Steakhouse, Outback Steakhouse, Johnny Car
ACEresume
This resume is for Aaron C. Everitt, who is seeking a position in the food and beverage industry. He has over 15 years of experience in various culinary roles, including line cook, chef, and restaurant manager. His most recent role was as Shift Lead/Assistant Manager/General Manager at Moe's Southwest Grill, where he oversaw daily operations, staffing, and financial management. He has a background in culinary studies and is currently pursuing a Bachelor's Degree in Hotel/Restaurant Management from the Arts Institute of Pittsburgh.
Resume
Alexis Orton has extensive experience in food service, hospitality, and event planning. She has a bachelor's degree in hotel and lodging management from Johnson & Wales University with a concentration in food and beverage management. Her internship experience includes supporting various departments at the Providence Marriott Downtown. Currently, she works as a banquet server at the Rhode Island Country Club and as a prep cook and food service assistant at The Villa at St. Antione's and St. Antione's Residence.
Dan_Gilbert_Resume 2015
The document is a resume for Daniel B. Gilbert, who has over 30 years of experience as an executive chef and sous chef at various country clubs, hotels, and restaurants in California. His experience includes responsibilities such as menu development, hiring and training kitchen staff, scheduling shifts, managing food and labor costs, banquet production, and daily kitchen operations. He has received several honors and awards for his culinary work. Gilbert seeks new employment in the culinary arts industry.
Daniele resume 2.3.17
Daniele is a self-motivated hospitality professional with over 16 years of experience as both a chef and manager. She has worked in various roles such as line cook, sous chef, and chef de cuisine at restaurants in Florida. Her objective is to obtain a new position with increasing responsibility. She possesses strong leadership, social, and culinary skills as supported by past references.
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.
CV
The candidate seeks a position where they can contribute leadership and experience. They have a background as a chef manager and experience in fast-paced environments. They are Serve Safe certified and have over 15 years of culinary experience, including positions as head chef, assistant restaurant manager, and director of dietary services at various hospitals, schools, and restaurants. They are skilled in menu planning, food ordering, budgeting, and ensuring safety and quality standards.
EKP resume
The candidate has over 20 years of experience in culinary arts and food service management. Their success is measured by developing their staff and securing positions that utilize their diverse skill set, which includes menu design, budgeting, training, and leadership. They currently work as an Executive Chef but seek a management role.
jeffs cul resume MOvet 2014
Jeffery A. Shores is a certified and experienced sous chef and cook seeking a position with shorter commute. He has over 10 years of experience in various culinary roles, including at Volkswagen, Kroger, Ameristar Casinos, and Le Cole Culinarie where he obtained his associate's degree in culinary arts. Shores is certified in ServSafe, manages staff and budgets, and has experience in all kitchen stations including baking, butchery, and sauce preparation. He is seeking a position closer to home to avoid long commute times.
jeffs cul resume MOvet 2014
Jeffery A. Shores is a certified and experienced sous chef and cook with over 10 years of experience in various culinary roles. He has an associate's degree in culinary arts and multiple certifications including ServSafe and ACF certification. His resume details his work history including positions at Penn Gaming Hollywood Casinos, Kroger's Marketplace, Volkswagen of America, and Bela's Arts Cafe where he has taken on roles such as sous chef, kitchen supervisor, and chef. He is currently working as a sous chef at Kroger Store #682 but is looking to transition to a closer location due to increased commute time.
Resume
William Winkler is a chef with over 10 years of experience working in various culinary roles. He has a certificate in culinary arts from Schoolcraft College and is ServSafe certified. His experience includes positions as a line cook at Tap at MGM Detroit, Wolfgang Pucks Cucina, MGM Grand Detroit, Motor City Casino and Resort, Outback Steakhouse, assistant manager at Half Day Cafe Catering, pizza cook at Pizzariffic, and associate trainer at Panera Bread. He is energetic, goal-oriented, and committed to putting out the highest quality food.
resume
Cheyenne Cruickshank is seeking a position in the baking and pastry department at the Ritz Carlton to further her career. She has a Bachelor's degree in Baking and Pastry and Food Service Management from Johnson and Wales University with a 3.6 GPA. Cheyenne has experience as a lead pastry chef and interned at a specialty cake shop. She is described as hardworking, self-motivated, and able to work well under pressure both independently and as part of a team.
Resume 2015
Mario Silvestri has over 10 years of experience in human resources and over 20 years of experience as an executive chef and restaurant owner. He has worked for companies like PFG Food Group, Harbor Seafood, and Sysco Foods in seafood buying and regional sales management roles. Silvestri also has experience as an executive chef for restaurants producing $20 million in annual revenue and opening new restaurants through the construction process. He holds an Associate's Degree from Johnson & Wales University and is currently a speciality buyer for PFG Food Group, focusing on seafood, poultry, beef, and lamb purchases.
michael walchak resume
Mike Walchak is an experienced chef seeking a new position. He has over 15 years of experience as an executive chef and sous chef at various restaurants in Colorado and Arizona. Some of his specializations include vegetarian/vegan dishes, molecular cooking, handmade candies and charcuterie. He is committed to his work and cooking from the heart for patrons.
Brian Lewis Resume
Brian Lewis has over 25 years of experience in the food service industry, including as the owner and operator of three successful catering companies. He has expertise in all aspects of food service operations from menu planning and staff management to accounting and customer satisfaction. Currently, Brian works as the Executive Chef and Front of House Director at Phoenix Hospitality at Quail Creek Village in Naples, Florida, overseeing the daily operations of their dining room and pool deck bar, including large events of up to 160 guests.
jrs resume new
Jerome Curtis Baker Jr. seeks a position in the food service industry utilizing his skills in food preparation, cooking techniques, safe food handling, and commercial kitchen equipment operation. He has over 5 years of experience working in various line cook and food preparation roles for restaurants, stadiums, and temporary staffing agencies. His resume highlights proficiency in tasks like grilling, sauteing, broiling, knife skills, and maintaining a clean and organized kitchen environment. Baker holds a ServSafe Food Protection Manager Certification and has completed relevant training programs to further his career in the food industry.
andrew resume 2015
Andrew Ledbetter has 14 years of experience in food service management. He holds a Bachelor's degree in Restaurant and Food Service Management from Johnson & Wales University and an Associate's degree in Culinary Arts. He currently works as a Culinary Banquet Cook at the Babson Executive Conference Center, where he prepares meals for 200-300 guests per night and private events. Previously, he was a Lead Line Cook at Wicked Restaurant, where he oversaw kitchen staff and ensured high quality culinary service and customer satisfaction.
Vermillion, Ryan Resume
This document is a resume for Ryan Mark Vermillion. It outlines his education history including graduating from The Ohio State University with a Bachelor's degree in Nutrition and a minor in Business Management. It also lists his work experience including his current role as Food and Beverage Supervisor at Concord Hospitality: Marriott at the University of Dayton where he supervises operations for multiple outlets. Previous roles included positions at Woody's Tavern, Dairy Queen, and Perkins Family Restaurant where he worked as a supervisor, sales associate, cook, and waiter.
7.1 Resume_CBS_12.5.16
Carlos Souberbielle Bonilla has over 20 years of experience in culinary arts and restaurant management, including owning his own restaurants and serving as executive chef at high-end resorts in Mexico. He holds several culinary certifications and has received awards and recognition for his restaurants. He is now looking for a position that combines his experience in culinary arts, restaurant management, and architectural drafting.
Similar to RTM3 Resume (20)
RTM3 Resume
- 1. Robert T. Morgan III 5 Beagles Rest Ormond Beach, FL 32174 ♦ Cell: 321.537.6842 ♦ Email: rtmorgan321@gmail.com, Rmorgan@shoresresort.com Career Goals To become a certified executive chef and manage a large scale food service operation. Summary of Qualifications • Associate of Science/Culinary Management – Daytona State College, May, 2011 • ServSafe Food Manager Certification No. 10288523; Exam date 8/14/2013; Expires 8/14/2018 • Reliable, dedicated, professional cook with four diamond resort experience and 5star Mountain Cuisine. • Develops relationships with vendors, peers, staff and customers to provide excellent service. Experience The Shores Resort and Spa, Daytona Beach, FL, Banquet Sous Chef 12/14 – Present Directly responsible for managing kitchen staff, Holiday / Special event menu development and production and Banquet menu development and production. Taking a leading role in ordering, food inventories, and inspection of food storage areas. 4UR Ranch, Creede, CO., Line Cook (seasonal) 5/14 – 10/14 Directly responsible for family meal, station prep, sanitation and line service. Also responsible for maintenance and harvest of greenhouse and herb beds. Game Creek Club, Vail, CO., Line Cook (seasonal) 9/13 – 4/14 Directly responsible for family meal, station prep, sanitation and line service Wine Bank, Port Orange, FL., Kitchen Manager 6/13 – 8/13 Supervise all kitchen operations. Directly responsible for prep, ordering, sanitation, line service, and management of kitchen staff. Develop menus and create daily specials. LPGA International, Daytona Beach, FL 1/13 – 6/13 Line Cook: Menu development, creation of daily/weekly specials, involved in all aspects of food preparation and delivery. The Shores Resort and Spa, Daytona Beach Shores, FL 3/10 – 8/12 Line Cook: Experience cooking the finest foods for restaurant, banquet, wine dinners, and room service. Hands on experience includes: oven, fry, sauté, pantry, managing a la carte line service, preparing menus, ordering, and inventory. Education Graduate Daytona State’s Hosseini College of Hospitality and Culinary Management – AAS in Culinary Management; May, 2011 Student at Daytona State College – BAS in Supervision and Management – expected graduation August, 2013 Attended Florida State University Graduated from Melbourne High School