PROFILE Professional restaurant and hotel manager with over years of progressive experience in operational management, resource allocation and personnel management. Proven record of success in providing the highest possible standards of quality and customer service in business. Strong team player with excellent communication and organizational skills. AREAS OF EXPERTISE * Food and Hotel Service Operations * Employee Supervision, Fiscal Management, Procurement * Banquet and Program ... More
Objective: To obtain a position as a Sous Chef / Banquet Chef. Highlights of Qualifications: • Associates Degree in Culinary Arts, from Johnson & Wales University. • Placed nd in the State of New Hampshire FCCL cook off competition. • Took st Place in Lakes Region Chowder Fest Competition. • Became a Sous Chef at The Palms Hotel & Casino in Las Vegas. • Received Celebrities in Service Award from Palms Resort & Casino. • Managed a staff of cooks in a ... More
