CHEF Summary I restaurant business 25+ years. I worked long term (8+ years) quite establishments. I hardworking chef, passion food. I years experience every position back house. Preparing soups, sauces, breaking fish, meat poultry things I familiar with. Experience 08/2015 Current Chef Company Name － City State Line chef high volume restaurant. Able cook plate 90+ lunches unassisted daily basis. 01/2015 08/2015 Chef Company Name － City State Helped friends quiet time cooking line seasonal country club. 04/2004 01/2015 Chef/Owner Company Name － City State Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Prepared foods including soups sauces. Strong commitment quality, service cost control. Prepared food items consistently compliance recipes, portioning cooking. Developed menus, pricing special food offerings increase revenue customer satisfaction. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Planned lunch, dinner bar menus, well special menus in-house. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. 05/1995 03/2004 Chef/Manager Company Name － City State Managed inventory, cost control, sanitation, menu development, training recruitment. Prepared soups sauces. Butchering skills utilized. Ordered food beverage premise. Scheduled back house staff. Led shifts personally preparing executing food items diners. Accepted deliveries kitchen front house. Able keep multiple tasks face paced environment. Knowledge Health Safety regulations required state Vermont. Education High School Diploma Brentwood High School － City State Skills Safe handling commercial food service equipment Able follow recipes, instructions guidelines Meticulously attentive quality detail food preparations Familiar POS data entry Able calculate food cost Familiar aspects back house Experienced broiling, braising, sauté, grilling baking Able multitask fast paced environment Knowledge state health safety codes including labeling, dating rotating Able keep budget concerning labor food cost