Restaurant chef for Levy restaurants at the Palace of Auburn Hills for the last three years. Employed at the Palace of Auburn Hills for ten years under master chef Mario Etamad. Ambitious, motivated, very organized, skilled in high volume production, with a strong understanding of flavor profiles. Seeking a management position with room for advancement opportunities, stable environment, and a continuing education in the field of culinary arts.
I have successfully managed both high volume kitchens serving an average of 2000 guests a night, and small restaurant atmospheres serving an average of 50 to 100 dinners a night. Managing with a highly motivated attitude, focusing on teamwork, attention to detail, organization, and a willingness to go above and beyond to win one customer at a time are all attributes i have developed over my fifteen plus years in the restaurant and hospitality industry.
Currently employed at the Palace of Auburn Hills i have worked in all areas of the kitchen, and have managed in both Garde Manger, and Banquet kitchens. Duties include menu writing, inventory, schedule writing, recipe development, writing prep lists, ordering of goods, sanitation, Training of new hires, employee reviews, off site catering, and much much more.
I started working in the concourse cafe serving both hot and cold food, running the cash register, and prep work for the following day. Three months later i transfered to the Ingredient room where i prepped recipes for the cooks to execute the following day. After four months i transfered to the Mackinaw Dinning room overseeing the hot food service in the cafeteria.
During my time at Cactus Jacks i managed the Kitchen for one year writing schedules, developing specials, taking monthly inventories, ordering of food products, opening and closing duties, catering, and also developing a outdoor curb side BBQ service. During my second year i managed the front of the house writing schedules, bar-tending, counting and balancing the till, bank deposits, ordering of beverages, opening and closing duties, hiring and terminating of employees.
Attended O.C.C. for three years in the apprenticeship program while working full-time at the Palace of Auburn Hills. Worked in every area of the kitchen brigade system from Dishwasher to Pastry department, Garde Manger, Banquets, and Restaurant line cooking.
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