SOUS CHEF Summary Current General Manager Jersey Mike's Boca Park. I strive make every business I'm employed succeed beyond expectations. Since becoming GM, past 15 months, I increased sales 30%. Bartender 4 years experience nightclub bar setting. Driven provide guests exceptional service genuine hospitality. I'm also talented Sous chef 7 11 years cooking. Started beginning college, bottom dishwasher. Quickly moved ranks I managing lunches, staff members me, enjoyed since. Successful consistently delivering highest quality food service. I go extra mile employer I work for. Highlights ServSafe certified TAM Card Food Handler's Card Knife skills A+ Operations Management -Business development P L management -Complex problem solver Staff development training Accomplishments Business Development: Successfully grew current business increasing sales Jersey Mike's 30% since becoming General Manager 14 months ago. 3rd place 2013 NC Fire Rock Team Canyons Cross-state competition chefs/sous' different restaurants cook containing secret North Carolina local ingredients. We 8 hours complete 4 course meal enough 150 guests. This great personal experience. I worked full-time since I 14.5 years old. Throughout college, I worked 40 hours weekly kitchen including 20 hours average per week I would also bartend. I extremely hard worker get job done. Working world renown Executive Chefs really inspired become focused determined I am. Experience Sous chef 06/2012 08/2013 Company Name City State Carried responsibilities opening daily, preparing soup de jours (daily/bidaily), prepared unique lunch specials well overseen operations ensure productivity success. Worked Julius Kalman recently Executive Chef Crown Plaza San Antonio. He mainly worked nights let ordering/recipes lunch specials. His contact info listed references. I worked employer period 4 years college also. I'm loyal employers understand hard work ethic; I've never fired life I take pride that. Worked 2 month notice times employment location. Reason leaving I moving Las Vegas, NV. Sous chef, Bartender 01/2010 03/2012 Company Name City State Worked 40 hours weekly kitchen well 20 hours weekly behind bar. Ensured daily activites upheld, responsiblity staff, food specials, etc. I worked bar busy nights occasional day shifts weekends. This popular college bar town Thursday-Sunday busy. Noisy, busy, high-paced environment I excel in. I absolutely loved it! Reason leaving I moving Melbourne, Australia!. Kitchen, Bartender 05/2006 12/2009 Company Name City State Best Sports Bar town everything wing night, trivia night, dart league competition, college night, private parties. Best experience college networking goes, becoming social I started bartending here. I enjoyed every second it. Also work 40 hours kitchen weekly 20-30 behind bar weekly! Never problems staff wise work-related. Reason leaving work Char fine dining tune-in cooking skills. Sous Chef 12/2003 05/2006 Company Name City State -Started dishwasher; quickly moved ranks eventually running shifts Sous chef. This job included making daily specials, managing staff members me, schedule making, inventory control, vendor ordering time management. -The Kitchen Manager, Vernon, leaving become General Manager operations Geno's Sports Lounge offered job assist him. Education Bachelor Science Business Administration 2008 Appalachian State University City State USA Bachelor Science Business Administration I 20 semester hours left upon completion BSBA w minor Criminal Justice. My goal transfer state accredited University least expense. Looking finish UNLV time permits. High School Diploma General 2003 Hibriten High School City State USA General Studies Skills Leadership Skills Communication Skills Customer Relations Operations Management