Executive Chef

Objective: To obtain long-term employment, with growth potential within a company where I can utilize my skill, to contribute my hard-working abilities and positive outlook

Experience: ABLE Electropoishing Chicago IL, •••••
Electro-polishing •••••/•••••/••••• to •••••/•••••/•••••
Installed and repaired wiring, fixtures and equipment for all electrical services aboard ships and in shipyard facilities

U.P.S. C.A.C.H KOSKIN IL
LOADER •••••/•••••/••••• to •••••/•••••/•••••
Loaded prefabricated home components and modular home units on trucks for shipment to construction site.
Loaded prefabricated home components and modular home units on trucks for shipment to construction site.


EAT&RUN CHICAGO IL
CHEFF •••••/•••••/••••• to •••••/•••••/•••••
Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a restaurant.
Estimated food consumption and requisitioned or purchased foodstuffs.
Received and examined foodstuffs and supplies to ensure that quality and quantity met established standards and specifications.
Maintained high standards of excellence.
Selected and developed recipes, applying personal knowledge and experience in food preparation.
Checked thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles.
Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers•••••
Baked, roasted, broiled and steamed meats, fish, vegetables and other foods.
Added seasoning to foods during mixing and cooking, according to personal judgment and experience in food preparation.
Observed and tested foods being cooked by tasting, smelling and piercing with fork.
Carved meats, portioned food on serving plates, added gravies and sauces and garnished servings to fill orders.
Directed and managed staff of ••••• full-time employees.
Trained and assisted other kitchen employees in washing, peeling, cutting and shredding vegetables and fruits, butchering chickens, fish and shellfish, cutting, trimming and boning meat, and baking bread, rolls, cakes and pastry.
Employed and discharged cooks and other kitchen staff.

Education: Breaking Ground ••••• W. Filmore Chicago IL •••••
Business •••••/•••••/••••• to •••••/•••••/•••••

References: VAL W. JORDAN ••••• ANDROW