Sheila Howard is seeking a position as a Chef. She has over 15 years of experience working in kitchens, including positions as a Pizza Maker, Line Cook, and Chef. She has an Associate's degree in Business Administration and a culinary arts certificate. Her resume outlines her education, certificates, core competencies, and work experience at Pizza Hut, Emeritus at Mandarin, and The Legacy at St. Johns Summit where she currently works as a Chef.

1. Sheila L. Howard
8019 Parental Circle  Jacksonville, FL 32216  (904) 576-2352  Hdsa1112@Gmail.com
Objective ________________________________________________________________________________
Working as part of a team of highly motivated Chefs. Responsible for the efficient running of the kitchen area, and
directly in charge of the overall preparation of all the food which is served in the dining facility.
Education ___________________________________________________________________________
Florida Technical College, Jacksonville,FL
ASSOCIATES OF SCIENCE IN BUSINESS ADMINISTRATION , March, 2009 GPA: 4.0
Clara White Mission, Jacksonville,FL
CULINARY ARTS CERTIFICATE, March, 2009 GPA: 3.48
Certificates____________________________________________________________________
The Legacy at St. Johns Summit Jacksonville,FL
Food Handlers License Completion Aug, 5, 2014 End August 5, 2017
Core Competencies
Food Safety | Nutrition | Culinary Math | Product Kno wlede | Kitchen| Management | Vendor Relations |
Achievement/Results Orientation | Initiative | Invoicing | Impact and Influence | Customer Service Orientation |
Shipping/Receiving | InterpersonalUnderstanding | Leadership Skills | Records Management | Presentation and
Communication Skills | Diversity| Policies & Procedures
Experience ______________________________________________________________________________
Pizza Hut, Jacksonville,FL
PIZZA MAKER/ CSR July, 2001– April, 2008
 Ensured optimal level of sanitation and safety standards in work area at all times. Monitored and maintained clean
working area and cooking surfaces to make pizzas.
 Maintained and operated all large volume cooking equipments such as grills and deep fryers.
 Evaluated all food requirements and maintained standard level and quantity for same at all times.
 Coordinated with customers to take all food and drinks orders and ensured appropriate payments from all
customers. Managed all food order slips and administered all verbal instructions and performed all cooking as per
instructions.
Emeritus @ Mandarin, Jacksonville,FL July, 2009 – November, 2015
Line Cook
 Responsible for the coordination of various customer service duties including greeting residents and assisting with
selection, serving, and eating.
 Responsible for developing new recipes for dinner and lunch menus.
 Budgeting, inventory, purchasing and cost analysis where maintained.
 Manages all aspects ofthe kitchen including management of 12 employees.
 Performs various other duties as assigned.
 Serves up to a capacity of 250 people. Resolves residents and employees complaints courteously and professionally.
Responsible for handling some special events.
The Legacy at St. Johns Summit, Jacksonville,FL August, 2014– April,Present
CHEF
 Ensured optimal level of sanitation and safety standards in work area at all times.
 Monitored and maintained clean working area and cooking surfaces surfaces such as; 10 eye range burners, flat top
grill, conventionaloven, commercial mixers, meat slicers, etc.
 Evaluated all food requirements and maintained standard level and quantity for same at all times.
 Managed all food order slips and administered all verbal instructions and performed all cooking as per instructions.
 Prepare breakfast, lunch, and dinnerin accordance to all state health laws; fillet dishes,seafood dishes,soups,sauces,
salads,gravys, gluten free deserts and entrée’s, chicken, pork, beef, and more.