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Sous Chef

Objective


rewarding employment and travel.


Experience


· Sous Chef: Sinclair Oil Company, Executive Dining. SLC – (Nov 07- present)

· Banquet Cook: Red Lion Hotel, SLC – (Feb 07-Nov 07)

· Room Chef: Hilton Hotel, SLC – (Oct 06 – Feb07)

· Saucier: Siena Hotel Spa and Casino, Reno, NV (Aug 06-Oct 06)

· Asst. Sous Chef: Cal-Neva Hotel and Casino, Reno, NV (Feb 06-Aug 06)

· Asst. K.M.: McGrath’s Fishhouse, Medford, OR (Jan 05-Feb 06)

· Chef: Fishhook Restaurant, Hornbrook, CA (seasonal Apr 04-Dec 04)

· Sous Chef: McCormick’s and Schmicks, Seattle, WA

· Banquet Chef/Sous Chef: Executive Inn, Best Western, Seattle, WA

· Kitchen Manager: Bennigan’s Irish Pub and Grill, Daytona Beach, FL

· Kitchen Manager Trainer: TGI Friday’s, Daytona Beach, FL

· Sous Chef: Top of Daytona, Daytona Beach, FL


Education


Univ of Md. 1983/4 business and engineering.

Le Cordon Bleu culinary arts 1983/4.

Numerous military schools too long to list from 10 yrs military.


Certification


ServSafe 2005


Skils


too long to list from 18 years of restaurant, hotel and casino experience. I have worked all aspects of food service from dishwasher to kitchen mgr. whatever it takes to ensure a quality product is made in a timely and tasty manner.


 

Salt Lake city, TX,
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