Carl Furman
123, Ellis Street
Boston, MA, 01234
(123) 456 789

EXPERIENCE

1992 to Present TORPEDO CLUB, Montego Bay, Jamaica
Executive Chef - Sand Dollar Restaurant
165 seat restaurant - two seatings for dinner, all inclusive concept. Supervise head chef, sous chef, pastry chef, butcher, and 53 additional staff. Trained all staff with exception of pastry and head chefs. Run complete party system with 15 sections, including breakfast, lunch, garde manager, vegetables, roasts and sauces, soups, pastry staff, butchering, kitchen clerks, buffet runners, and sanitation section. Plan menu.

1990 to 1992 THE SIN SHACK, South Negril Pt., Jamaica
First Sous Chef
Responsible for overall running of two kitchens. Oversee kitchen and 38 additional staff. Seating 165 on a la carte menu.

1988 to 1989 THE BARNYARD, Mandaville, Jamaica
Head Chef
Hired and trained all staff to provide 30 entrees and 175 a la carte dinners per night. Reported directly to executive chef. Primary responsibility to serve highest quality dishes at lowest possible cost.

1986 to 1988 CLUB CURPCO - HOTEL BRIGADOON, Lucea, Jamaica
Sous Chef
Directly responsible to head chef. Complete charge of 52-member brigade. Assisted with menu planning. Responsible for cost and quality control, production, and food cost.

1985 THE OCHO RIOS SUNRAY INN, Ocho Rios, Jamaica
Broiler Chef
Responsible for all grilled foods, quality, presentation, waste control.

1983 to 1985 SQUIRE CRUISE SHIPS
Breakfast Cook Prepared up to 600 meals per day; promoted to Breakfast Chef.

EDUCATION

Jamaica Community College, Mandaville, Jamaica
1989 - Food and Beverage Management

Jamaica Hospitality Center, Lucea, Jamaica
1986-Dessert Finesse

Jamaica Hotel School, Ocho Rios, Jamaica
1985- Basic Cookery