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Online Resumes with "Chef Owner"
Innovation, creative, high enthusiastic, free-thinker, easy-going, mingle with all ethnicity of people in kitchen. My heavy influence of cuisines are Italian, Mediterranean, Pan-Asian and Southwestern.
High energy sales professional and manager with a diversity of skills and an excellent mentoring qualities. Resourceful, creative, dependable and loyal. I've never been 'afraid' to take the initiative.
TO CONTINUE MY CULINARY ARTS CARRIER IN AN UPWARD PROFESIONAL ENVIROMENT
Right now I deep a well paying ,stable job.Long term I hope to have my food in the freezer aisles of grocery stores.
work with a restaurant group who is expanding and is looking for someone with entrepreneurial experiences and the skills to grow a business
To utilize my experience and talent to find a position as an Executive Chef
Currently, I am a chef-instructor and a double major. My primary goal is education and certification. The persuitant of my Master degree and 3 different culinary certification is vital. Additionally, I am a certified ServSafe instructor/protor, and a registered teacher of the NRAEF (teaching nutrition).
to continue in the restaurant business and further my enjoyment andlearning experiences and to support myself and family
Would like to improve my skills and gain valuable experience working in a different setting.
Bright and enthusiastic about The food and beverage industry. 20+ years of experience in food preparation as well as budget procedures, personell management and effective procedures.
Hello My name is Patrick Herron and I love the food & beverage industry. I have had the experience of rising up through the culinary ranks - first as a dishwasher all the way to Chef/Owner and Executive Chef. I was trained and developed in many different operations that have instilled in me a passion for all that is food. From operations to executing dinners for 1000 - I have the tools to train and develope others to succeed.
my career was a success
To use my experience in the restaurant industry to one day, be a vital component, if not Owner-Operator, of a successful restaurant and/or food service organization.