Joe
Smith
100 Chesterfield Road
Station Approach
Chicago, IL 65465
(773) 555 1212
[email protected]
Employment History
Intercontinental Hotel, Chicago,
USA Executive Sous Chef
May 1999 to present
Responsible for maintaining the operation
and overseeing of four Food and Beverage outlets and
Banquet operation for up to 700 covers. Maintaining
a 26% food cost and labor control of 45 employees. Additional
duties include Sous Chef development, departmental budgeting,
scheduling, purchasing, maintaining departmental budget
and menu planning.
Ritz Carlton Hotel, Florida, USA
Sous Chef
August 1995 to May 1999
Oversaw four Food and Beverage outlets
and Banqueting operation. Supervised culinary staff
of 55 employees. Additional duties included recruiting,
training, scheduling and annual staff evaluations.
The Regent Hotel, London, England
Junior Sous Chef
November 1992 to August 1995
Hired as part of the pre-opening team
as Chef de Partie, Garde Manger. Reassigned to the Banquet
Kitchen for a one year period, where I gained experience
in plated banquets for up to 300 covers. Promoted to
Junior Sous Chef in the fine dining restaurant.
Four Seasons Hotel, London, England
Demi Chef de Partie
July 1990 to November 1992
Commenced employment as First Commis
working in all sections of the kitchen. Promoted to
Chef de Partie, Garde Manger. Responsible for overseeing
the preparation of menu items for the hotel's three
outlets and banqueting up to 500 covers.
Education
Westminster Hotel School London
Culinary Diploma Graduated with Honors
|