Culinary Arts

OBJECTIVE

Seeking a position in culinary art where my experience and culinary specialties will be fully utilized.

PERSONAL SUMMARY

• Three years of experience in making delicious healthy dishes in leading hotel.
• Excellent management and planning skills.
• Ability to produce quickly under pressure, without sacrificing quality.
• Good understanding of all key health and sanitation concerns.
• Excellent decision making skills.
• Excellent teaching skills.
• Good communications skills.
• Ability to work well under pressure.

PROFESSIONAL EXPERIENCE

Culinary Arts Chef: 1997-2001
Wind Creek Casino and Hotel

• Overseen the staff, placed orders for culinary items and directed the overall preparation of the food which was served in the dining establishment.
• Responsible for overseeing all who work below them in the establishment and ensured that their duties are being carried out to the fullest of their potential.
• Planned the set menu items and any specials as well as provided the recipes in most cases.
• Addressed any complaints which affect kitchen staff and resolved those issues.
• Performed payroll calculations, calculated purchase order costs, placed food orders from merchants.

• Provided instruction to students in the culinary arts program.
• Responsible for teaching and monitoring students on internship.
• Responsible for coordinating functions and ordering food and supplies for cafeteria, and restaurant.
• Completed all reports, records and invoices in a timely manner and maintained an accurate inventory of all assigned properties.
• Advised and counseled students and maintained appropriate advisement records on each student classrooms and laboratories.
• Observed and enforced the institution's policies and regulations.
• Assisted with student recruitment and job placement as directed by division director.

EDUCATIONAL BACKGROUND

Bachelor of Arts in Culinary Arts, 1993
University of Georgia