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Online Resumes with "executive sous chef"
Looking for an opportunity to utilize my culinary and management talents to the fullest. With a company that is chef centric and committed to food first as an operational paradigm.
To pursue a position as Executive-Chef where my skills and experience can contribute to achieve the goals of the company.
am a hands on professional. who strives for the best results
I have a number of years of progressively increasing experience and training in the area of culinary arts.I feel that my past experiences as an Executive sous chef and Kitchen manager are ideal for this position.
Currently seeking an Executive Chef position in a growing or established company which will make use of my culinary knowledge, menu development, budget skills and staff development.
Ideal Companies: Corporate Dining
Anselmo Gallegos Executive Chef 2345 S. Harvey Berwyn, IL 60402 708.955.7423 email@example.com Objective Award-winning Executive Chef specializing in American Classic Cuisine, seeking a position as an Executive Chef at a dynamic and growing restaurant in the Chicago land area. Skills • Food Preparation • Menu Creation • Management + Training • Event Planning • Inventory Procurement • P&L Experience RIDGE...
Seeking fresh challenges and increased responsibilities with a company that offers opportunities for career growth and development as well as the chance to leverage skills and experience towards company’s success.
To be Executive Chef
Eventually be a Chef-Owner
Award winning Executive Chef and Food Service Manager with impeccable Hotel, Restaurant, and Special Events credentials.
An experienced Executive Chef who seeks a position that maintains uncompromising standards for quality, food handling procedures, sanitation, and food safety with a focus of creative, innovative preparations, presentation techniques, and attention to detail.Staff Development, Iventory control, Procument Budget Management, Employee Retention, Multi-Cultural Menus Development, Preserving quality Insurance
I'm a executive sous chef with a lot experiences in banquets over seen 3 restaurant, control food cost and labor cost, training and coaching all associates, create new menus every 4 months etc.