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platinum_chef
QUALIFICATION SUMMARY Food Service: · Sauté · Grill · Pantry · Broiler · Fryer · Garde manger Ice carving · Skilled at meat, pork, poultry and seafood fabrication and portioning · Able to efficiently organize, prepare and execute large catered functions · Management skills including training and supervising culinary staff · Exceptional at producing stocks, sauces, salads, entrees, soups and vegetables · Able to properly order, receive and inventory food and beverage orders efficiently and correctly. · Adept at menu design, costing and implementation Over 20 years of cooking experience Chef/Sous Chef: Life Care Center, Altamont Springs, FL Florida FFA Training Center, Haines City, FL Mark’s Catering, Charleston, SC Glacier Park Inc. East Glacier Park, MT University Inn and Conference Center, West Lafayette, IN Line/Banquet cook: Radisson Inn, Cape Canaveral, FL Fillin’ Station Café, Orlando, FL Docs Restaurant, Orland
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QUALIFICATION SUMMARY
Food Service:
· Sauté
· Grill
· Pantry
· Broiler
· Fryer
· Garde manger
· Ice carving
· Skilled at meat, pork, poultry and seafood fabrication and portioning
· Able to efficiently organize, prepare and execute large catered functions
· Management skills including training and supervising culinary staff
· Exceptional at producing stocks, sauces, salads, entrees, soups and vegetables
· Able to properly order, receive and inventory food and beverage orders efficiently and correctly.
· Adept at menu design, costing and implementation
Over 20 years of cooking experience
Chef/Sous Chef:
§ Life Care Center, Altamont Springs, FL
§ Florida FFA Training Center, Haines City, FL
§ Mark’s Catering, Charleston, SC
§ Glacier Park Inc. East Glacier Park, MT
§ University Inn and Conference Center, West Lafayette, IN
Line/Banquet cook:
§ Radisson Inn, Cape Canaveral, FL
§ Fillin’ Station Café, Orlando, FL
§ Docs Restaurant, Orlando, FL
§ Holiday Inn, West Lafayette, IN
§ Holiday Inn, Michigan City, IN
5 AnswersFood Service1 decade ago