Datasets:

sid1877

/

Resume-dataset-2024

like 3

Generate a Resume for a Chef Job

LINE CHEF EXPEDITER Summary Chef with 12 years of experience cooking in high pace restaurant environments Prior work as prep cook line chef and sous chef Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Highlights Focused and disciplined High volume production capability Well tuned palette Focus on portion and cost control Inventory management familiarity Bilingual English other language Experience Line Chef Expediter 04 2013 to Current Company Name City State Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Regularly interacted with guests to obtain feedback on product quality and service levels Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Kitchen Manager 09 2012 to 03 2013 Company Name City State Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Line Chef 07 2010 to 05 2012 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Line Chef 07 2007 to 04 2010 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Reduced food costs by 2 percent by using seasonal ingredients setting standards for portion size and minimizing waste Maintained updated knowledge of local competition and restaurant industry trends Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Line Chef 04 2008 to 12 2008 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Reduced food costs by 10 percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Developed menus pricing and special food offerings to increase revenue and customer satisfaction Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Practiced safe food handling procedures at all times Line Chef 03 2005 to 12 2007 Company Name City State Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Regularly interacted with guests to obtain feedback on product quality and service levels Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Line Chef Dishwasher 11 2000 to 02 2007 Company Name City State Verona restaurant 1821 Hickory ave Harahan la line chef dishwasher Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Education High School Diploma 2004 East Jefferson High School City State United States Associate of Arts Coursework in Culinary and Restaurant Management 2006 Houston University City State United States Associate of Arts Coursework in Hospitality Management 2007 Delgado Community College City State United States Culinary Arts Certificate Skills coaching cooking counseling customer satisfaction delivery hiring pricing quality recruiting safety scheduling supervising

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:LINE CHEF EXPEDITER Summary Chef with 12 years of experience cooking in high pace restaurant environments Prior work as prep cook line chef and sous chef Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Highlights Focused and disciplined High volume production capability Well tuned palette Focus on portion and cost control Inventory management familiarity Bilingual English other language Experience Line Chef Expediter 04 2013 to Current Company Name City State Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Regularly interacted with guests to obtain feedback on product quality and service levels Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Kitchen Manager 09 2012 to 03 2013 Company Name City State Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Line Chef 07 2010 to 05 2012 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Line Chef 07 2007 to 04 2010 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Reduced food costs by 2 percent by using seasonal ingredients setting standards for portion size and minimizing waste Maintained updated knowledge of local competition and restaurant industry trends Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Line Chef 04 2008 to 12 2008 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Reduced food costs by 10 percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Developed menus pricing and special food offerings to increase revenue and customer satisfaction Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Practiced safe food handling procedures at all times Line Chef 03 2005 to 12 2007 Company Name City State Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Regularly interacted with guests to obtain feedback on product quality and service levels Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Line Chef Dishwasher 11 2000 to 02 2007 Company Name City State Verona restaurant 1821 Hickory ave Harahan la line chef dishwasher Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Education High School Diploma 2004 East Jefferson High School City State United States Associate of Arts Coursework in Culinary and Restaurant Management 2006 Houston University City State United States Associate of Arts Coursework in Hospitality Management 2007 Delgado Community College City State United States Culinary Arts Certificate Skills coaching cooking counseling customer satisfaction delivery hiring pricing quality recruiting safety scheduling supervising

Generate a Resume for a Chef Job

ADMINISTRATIVE ASSISTANT Career Overview I would like the opportunity to enhance your department with my experience skills and knowledge Over 1 5 years as an assistant in the medical field Over 6 years in customer service and sales Medical Billing and Coding Associates Degree completed in December 2012 Skill Highlights Microsoft Office Access Excel Outlook PowerPoint Word Quickbooks 2012 Medisoft Electronic Medical Records Practice Management Software Eyefinity OfficeMate Practice Management Software Eyefinity ExamWRITER Electronic Health Record Software Professional Experience Company Name June 2012 to June 2013 Administrative Assistant City State Assist with creating all documents and a bookkeeping accounting system Payroll and Bookkeeping Tax preparation for accountants Answer phones in a professional manner and take messages Schedule Meetings Post job openings and screen candidates Completely run the office by myself Company Name February 2012 to Current Independent Consultant City State Market and sell high quality kitchen tools and accessories through in home demonstrations booths at trade shows and fundraiser programs Create and publish monthly newsletters for customers and other consultants Help plan lead and execute monthly kitchen consultant meetings and potential consultant workshops Company Name May 2008 to October 2009 Paraoptometric Technician City State Answered phones greeted patients and scheduled patients called in prescriptions to pharmacies and set up patient referrals to other doctors Gathered and recorded patient history Performed pre examination tests using techniques procedures and equipment as instructed Assisted optometrists conducting and recording patient examinations Company Name October 2007 to March 2008 Sales and Service Specialist City State Accepted phone orders for flower arrangements Represented items for 10 different companies Reconciled customer issues Accepted payments for orders Issues credit when necessary Answered customer questions Company Name March 2007 to May 2007 Shift Lead Assistant Manager City State Took and ordered inventory Operated cash register Prepared food following customers specifications Reconciled income and prepared and made bank deposits Trained and scheduled employees and began interviewing employees when store closed Assisted General Manager Company Name March 2006 to September 2007 Sales Associate City State Answered questions regarding the store and its merchandise Bagged packaged purchases Maintained a clean and safe work environment Faced and cleaned shelves counters and tables Computed sales prices and received cash or credit payment Described merchandise and explained use operation and care of merchandise to customers Greeted customers and ascertained what each customer wanted or needed Helped customers try on or fit merchandise Inventoried stock and requisitioned new stock Maintained knowledge of current sales and promotions policies regarding payment and exchanges and security practices Opened and closed cash registers performing tasks such as counting money separating charge slips coupons and vouchers balancing cash drawers Placed special orders or called other stores to find desired items Recommended selected and helped locate or obtain merchandise based on customer needs Arranged and displayed merchandise to promote sales Maintained awareness to ensure safety and to prevent theft Company Name February 2006 to March 2006 Customer Service Rep City State Answered phone calls for RCA Electronics Performed troubleshooting duties for customers Logged information into computerized system Looked up and cross referenced information in order to assist customers in an accurate manner Company Name August 2004 to August 2005 Secretary City State Answered phone calls in a professional manner Greeted customers Completed shop tickets Operated office machinery Accepted payments and wrote receipts Performed payroll and bookkeeping functions Used a computer Set up a website and listed cars for sale on the Internet Completed paperwork for titling retitling title transfers Education Cowley County Community College Associates of Applied Science Medical Billing and Coding City State Medical Billing and Coding Medical Office Support College Certificate Cowley County Community College High School Diploma City State Stillwater High School City State Certifications Certified Paraoptometric expires 11 2012 Safety Training includes HazCom Bloodborne Pathogens and Lifting Skills accounting Bookkeeping cash register cash registers consultant credit Electronics General Manager inventory machinery Market Medisoft Meetings Access Excel money Microsoft Office Office Outlook PowerPoint Word newsletters Payroll policies quality Quickbooks recording Safety sales tables Tax preparation phones phone Answer phones trade shows troubleshooting website workshops

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:ADMINISTRATIVE ASSISTANT Career Overview I would like the opportunity to enhance your department with my experience skills and knowledge Over 1 5 years as an assistant in the medical field Over 6 years in customer service and sales Medical Billing and Coding Associates Degree completed in December 2012 Skill Highlights Microsoft Office Access Excel Outlook PowerPoint Word Quickbooks 2012 Medisoft Electronic Medical Records Practice Management Software Eyefinity OfficeMate Practice Management Software Eyefinity ExamWRITER Electronic Health Record Software Professional Experience Company Name June 2012 to June 2013 Administrative Assistant City State Assist with creating all documents and a bookkeeping accounting system Payroll and Bookkeeping Tax preparation for accountants Answer phones in a professional manner and take messages Schedule Meetings Post job openings and screen candidates Completely run the office by myself Company Name February 2012 to Current Independent Consultant City State Market and sell high quality kitchen tools and accessories through in home demonstrations booths at trade shows and fundraiser programs Create and publish monthly newsletters for customers and other consultants Help plan lead and execute monthly kitchen consultant meetings and potential consultant workshops Company Name May 2008 to October 2009 Paraoptometric Technician City State Answered phones greeted patients and scheduled patients called in prescriptions to pharmacies and set up patient referrals to other doctors Gathered and recorded patient history Performed pre examination tests using techniques procedures and equipment as instructed Assisted optometrists conducting and recording patient examinations Company Name October 2007 to March 2008 Sales and Service Specialist City State Accepted phone orders for flower arrangements Represented items for 10 different companies Reconciled customer issues Accepted payments for orders Issues credit when necessary Answered customer questions Company Name March 2007 to May 2007 Shift Lead Assistant Manager City State Took and ordered inventory Operated cash register Prepared food following customers specifications Reconciled income and prepared and made bank deposits Trained and scheduled employees and began interviewing employees when store closed Assisted General Manager Company Name March 2006 to September 2007 Sales Associate City State Answered questions regarding the store and its merchandise Bagged packaged purchases Maintained a clean and safe work environment Faced and cleaned shelves counters and tables Computed sales prices and received cash or credit payment Described merchandise and explained use operation and care of merchandise to customers Greeted customers and ascertained what each customer wanted or needed Helped customers try on or fit merchandise Inventoried stock and requisitioned new stock Maintained knowledge of current sales and promotions policies regarding payment and exchanges and security practices Opened and closed cash registers performing tasks such as counting money separating charge slips coupons and vouchers balancing cash drawers Placed special orders or called other stores to find desired items Recommended selected and helped locate or obtain merchandise based on customer needs Arranged and displayed merchandise to promote sales Maintained awareness to ensure safety and to prevent theft Company Name February 2006 to March 2006 Customer Service Rep City State Answered phone calls for RCA Electronics Performed troubleshooting duties for customers Logged information into computerized system Looked up and cross referenced information in order to assist customers in an accurate manner Company Name August 2004 to August 2005 Secretary City State Answered phone calls in a professional manner Greeted customers Completed shop tickets Operated office machinery Accepted payments and wrote receipts Performed payroll and bookkeeping functions Used a computer Set up a website and listed cars for sale on the Internet Completed paperwork for titling retitling title transfers Education Cowley County Community College Associates of Applied Science Medical Billing and Coding City State Medical Billing and Coding Medical Office Support College Certificate Cowley County Community College High School Diploma City State Stillwater High School City State Certifications Certified Paraoptometric expires 11 2012 Safety Training includes HazCom Bloodborne Pathogens and Lifting Skills accounting Bookkeeping cash register cash registers consultant credit Electronics General Manager inventory machinery Market Medisoft Meetings Access Excel money Microsoft Office Office Outlook PowerPoint Word newsletters Payroll policies quality Quickbooks recording Safety sales tables Tax preparation phones phone Answer phones trade shows troubleshooting website workshops

Generate a Resume for a Chef Job

CUSTOMER SERVICE REP Professional Summary I am currently seeking a full time position in an environment that will be a greater challenge for me I m also aiming to learning new skills or using my own skills to help me better myself in the real world and will allow opportunities for advancement I am an accomplished and motivated individual with a solid background in AutoCAD design layout and design for products But I also have experience in Customer Service Representative and Administration with over 8 years of experience in telephone and in person customer services including sales tech support customer care active listening and problem solving in a fast paced team based deadline driven environment Detail driven with outstanding communication skills and proven success interfacing with both customers and team members Call Center Representative versed in customer support in high Call volume environments Superior computer skills and telephone etiquette Skills AutoCAD AutoCAD Civil 3D Civil Engineering Basics Adobe Illustrator 3Ds Max Design AutoCAD Inventor Pro Revit Architectural knowledge Ability to Work Under Pressure Teamwork Decision making strength Deadline oriented Customer service Critical thinking MS Windows proficient Creative problem solver Quick learner Strategic sales knowledge Multi line phone talent Self motivated Strong verbal communication Risk management processes and analysis Work History Customer Service Rep 08 2016 to 02 2018 Company Name City State Supported management in assuring floor agents completed tasks correctly Described product and pricing to customers and accurately explained details and care of merchandise Answered product questions with up to date knowledge of sales and company promotions Scored in top 10 of employees in successful resolution of issues Ensured superior customer experience by addressing customer concerns or complaints demonstrating empathy and resolving problems on the spot professionally Maintained cleanliness and presentation of stock room and production floor Directed calls to appropriate individuals and departments Achieved sales goals and service performance requirements with new customer and existing sales Asked open ended questions to assess customer needs Learned referenced and applied product knowledge information Contacted customer to follow up on purchases suggest new merchandise and inform them about promotions and upcoming events Set up and explained new membership contracts Effectively managed a high volume of inbound and outbound customer calls Answered a constant flow of customer calls that was giving to agents daily in a call center environment Defused volatile customer situations calmly and courteously Developed all process controls and metrics for daily management of the Call Center Crew Member 02 2014 to 08 2016 Company Name City State Create burritos and have fun doing it Greeted customers and provided excellent customer service Providing friendly quality customer service to each Chipotle customer Excellent time management skills and ability to work in high pressure situations Worked on the line cash and fax area Completing hot food preparation assignment accurately neatly and in a timely fashion Cleaning equipment preparing food throughout the day as needed anticipating and reacting to customer volume Following Chipotle sanitation standards including washing cookware and utensils throughout the day Assembled food orders while maintaining appropriate portion control Followed food safety procedures according to company policies and health and sanitation regulations Reported to each shift on time and ready to work Billing Office Assistant 09 2012 to 11 2012 Company Name City State Checked patient data including insurance demographic and health history to ensure all information was current Maintain logs for all transactions that occur in a day Maintained accurate records of patient care condition progress and concerns Scheduled and accompanied clients to medical appointments Maintained a clean healthy and safe environment Performed clerical duties such as word processing data entry answering phones and filing Correctly coded and billed medical claims for various hospital and nursing facilities Interacted with all necessary partners throughout the establishment including physicians nursing staff technicians and medical assistants Scheduled rescheduled and handled cancelled appointments for patients using desktop calendar software Greeted each patient pleasantly and provided the desk sheet for sign in Adhered to strict HIPAA guidelines at all times according to company policy Maintained strict patient and physician confidentiality Answered the phone by the second ring and greeted callers enthusiastically on a multi line phone system Verified patients eligibility and claims status with insurance agencies by submitted electronic paper claims documentation for timely filing Managed collections claims for unpaid bills against the estates of debtors Responded to correspondence posted and adjusted payments from insurance companies Identified and resolved patient billing and payment issues Customer Services Billing and Server 01 2006 to 06 2010 Company Name City State Consistently provided professional friendly and engaging service Helping the chef get ready for service by preparing food Cleaning the kitchen including washing kitchen appliances work surfaces floors and walls Transports all materials to and from the event area following all health and safety qualifications for food and serving ware Sets up decorates and prepares serving and dining areas according to specific directions and layout plans established by the catering manager Prepares food in an attractive and appetizing way according to the caterer s directions and serves the food with appositive and courteous demeanor Breaks down serving and dining areas Cleans and sanitizes all equipment utensils dining ware linens serving ware and work areas Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Selected and ordered décor and event materials Interviewed clients to understand event scopes of work establish budgets and determine timelines for venue selection guest list finalization and rehearsal ceremonies and receptions Worked closely with couples to meet wedding goals maintain deadlines and resolve complaints or service issues Education Computer Aided Drafting and Design CADD Associate Degree Computer Drafting and Design March 2015 ITT TECHNICAL INSTITUTE Computer Drafting and Design Pre Medicine RANDOLPH MACON COLLEGE Pre Medicine Advance Diploma June 2010 LEE DAVIS HIGH SCHOOL Additional Skills Adobe Illustrator 3 AutoCAD Civil Engineering cooking Cleaning equipment Revit

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CUSTOMER SERVICE REP Professional Summary I am currently seeking a full time position in an environment that will be a greater challenge for me I m also aiming to learning new skills or using my own skills to help me better myself in the real world and will allow opportunities for advancement I am an accomplished and motivated individual with a solid background in AutoCAD design layout and design for products But I also have experience in Customer Service Representative and Administration with over 8 years of experience in telephone and in person customer services including sales tech support customer care active listening and problem solving in a fast paced team based deadline driven environment Detail driven with outstanding communication skills and proven success interfacing with both customers and team members Call Center Representative versed in customer support in high Call volume environments Superior computer skills and telephone etiquette Skills AutoCAD AutoCAD Civil 3D Civil Engineering Basics Adobe Illustrator 3Ds Max Design AutoCAD Inventor Pro Revit Architectural knowledge Ability to Work Under Pressure Teamwork Decision making strength Deadline oriented Customer service Critical thinking MS Windows proficient Creative problem solver Quick learner Strategic sales knowledge Multi line phone talent Self motivated Strong verbal communication Risk management processes and analysis Work History Customer Service Rep 08 2016 to 02 2018 Company Name City State Supported management in assuring floor agents completed tasks correctly Described product and pricing to customers and accurately explained details and care of merchandise Answered product questions with up to date knowledge of sales and company promotions Scored in top 10 of employees in successful resolution of issues Ensured superior customer experience by addressing customer concerns or complaints demonstrating empathy and resolving problems on the spot professionally Maintained cleanliness and presentation of stock room and production floor Directed calls to appropriate individuals and departments Achieved sales goals and service performance requirements with new customer and existing sales Asked open ended questions to assess customer needs Learned referenced and applied product knowledge information Contacted customer to follow up on purchases suggest new merchandise and inform them about promotions and upcoming events Set up and explained new membership contracts Effectively managed a high volume of inbound and outbound customer calls Answered a constant flow of customer calls that was giving to agents daily in a call center environment Defused volatile customer situations calmly and courteously Developed all process controls and metrics for daily management of the Call Center Crew Member 02 2014 to 08 2016 Company Name City State Create burritos and have fun doing it Greeted customers and provided excellent customer service Providing friendly quality customer service to each Chipotle customer Excellent time management skills and ability to work in high pressure situations Worked on the line cash and fax area Completing hot food preparation assignment accurately neatly and in a timely fashion Cleaning equipment preparing food throughout the day as needed anticipating and reacting to customer volume Following Chipotle sanitation standards including washing cookware and utensils throughout the day Assembled food orders while maintaining appropriate portion control Followed food safety procedures according to company policies and health and sanitation regulations Reported to each shift on time and ready to work Billing Office Assistant 09 2012 to 11 2012 Company Name City State Checked patient data including insurance demographic and health history to ensure all information was current Maintain logs for all transactions that occur in a day Maintained accurate records of patient care condition progress and concerns Scheduled and accompanied clients to medical appointments Maintained a clean healthy and safe environment Performed clerical duties such as word processing data entry answering phones and filing Correctly coded and billed medical claims for various hospital and nursing facilities Interacted with all necessary partners throughout the establishment including physicians nursing staff technicians and medical assistants Scheduled rescheduled and handled cancelled appointments for patients using desktop calendar software Greeted each patient pleasantly and provided the desk sheet for sign in Adhered to strict HIPAA guidelines at all times according to company policy Maintained strict patient and physician confidentiality Answered the phone by the second ring and greeted callers enthusiastically on a multi line phone system Verified patients eligibility and claims status with insurance agencies by submitted electronic paper claims documentation for timely filing Managed collections claims for unpaid bills against the estates of debtors Responded to correspondence posted and adjusted payments from insurance companies Identified and resolved patient billing and payment issues Customer Services Billing and Server 01 2006 to 06 2010 Company Name City State Consistently provided professional friendly and engaging service Helping the chef get ready for service by preparing food Cleaning the kitchen including washing kitchen appliances work surfaces floors and walls Transports all materials to and from the event area following all health and safety qualifications for food and serving ware Sets up decorates and prepares serving and dining areas according to specific directions and layout plans established by the catering manager Prepares food in an attractive and appetizing way according to the caterer s directions and serves the food with appositive and courteous demeanor Breaks down serving and dining areas Cleans and sanitizes all equipment utensils dining ware linens serving ware and work areas Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Selected and ordered décor and event materials Interviewed clients to understand event scopes of work establish budgets and determine timelines for venue selection guest list finalization and rehearsal ceremonies and receptions Worked closely with couples to meet wedding goals maintain deadlines and resolve complaints or service issues Education Computer Aided Drafting and Design CADD Associate Degree Computer Drafting and Design March 2015 ITT TECHNICAL INSTITUTE Computer Drafting and Design Pre Medicine RANDOLPH MACON COLLEGE Pre Medicine Advance Diploma June 2010 LEE DAVIS HIGH SCHOOL Additional Skills Adobe Illustrator 3 AutoCAD Civil Engineering cooking Cleaning equipment Revit

Generate a Resume for a Chef Job

MATERIAL LOGISTICS SPECIALIST Career Overview Vacancy Identification Number VIN 1192501 Claims Assistant Intake Specialist GS05 07 Over 10 years of Administration and Logistics Specialist experience Comprehensive knowledge and hands on experience in all aspects of supply shipping receiving customer service and safety management Specialized in organizing supplies records and accountability inventory forms Skilled in logistics automation systems and data entry Created and presented administrative documents using Microsoft Power point Excel and Word Professional Experience Material Logistics Specialist April 2000 to Current American Airlines S Phil Simpson Hanger 1 21st Street P 972 425 3350 May contact DFW Int l Airport Texas 75261 40 hrs w 48 000 yr Duties Responsible for receiving requisitioning shipping warehousing storing dispersing and recording parts equipment and supplies Experience in inventory records keeping and machinery equipment operations Stores a wide variety of tools jigs fixtures equipment and materials and issues them upon request to authorized personnel upon receipt of replacement items or return of issued items checks against appropriate requisition form for discrepancies by such operations as counting items examining items visually and manually for defects or wear Corrects routine errors in forms and refers others to supervisor bins items in serviceable condition sort s non serviceable items into salvage or scrap Bins according to their condition makes minor repairs Maintains inventory within established specifications and in serviceable condition by following the appropriate procedure to exchange a broken tool to request repairs or to requisition additional supplies reports overdue items and shortages to supervisor Equipment Supply Supervisor June 1999 to April 2000 Company Name 33rd Street P 972 574 0612 May contact Dallas Texas 75261 40 hrs w 50 000 yr Duties Responsible for all aspects of airport catering functions to include assisting in the selection and professional development of new management and non management employees Develop and coordinate all work schedules for approximately one hundred 100 employee work groups and directed work through three Duty Managers Monitors the accuracy of delivery of all scheduled flight meals FEDEX Ground March 1998 to June 1999 Company Name 4901 Village Creek Road P 817 561 3050 May contact Fort Worth Texas 76119 40 hrs w 55 000 yr Duties Responsible for the courteous and efficient pick up and delivery of customer mail and packages Maintain in a friendly efficient and reliable manner with all customers Develop proper use of the hand held scanning package tracking devices Ensured all customer information was entered into FedEx systems accurately Manage and react to day to day operational requirements in a professional and timely manner Establish goals and achieve departmental results holding self and others accountable for those results Business Administrator July 1978 to September 1998 Company Name 55 hrs w 50 000 yr Coordinated daily administrative activities and directly supervised 10 to 15 clerical personnel Trained and evaluated the job performance of all personnel assigned within this department Established work standards assigned and scheduled workflow delegated work to subordinate managers and supervisors and reviewed work completion Conducted monthly individual and group counseling session with involuntary and resistant clients Provided client counseling evaluations to upper management Trained employees on software programs Word Perfect Microsoft Word Excel Power Point and Sabre System Education and Training Certificate of Achievement Business Administration CTU Santa Ana CA 08 10 Certificate of Achievement Operations Management CTU Santa Ana CA 5 2014 Bachelor of Science Business Administration 3 2014 California Coast University City State Business Administration High School Diploma 1 1 Lake Providence High School City State Personal Information Citizenship US Veterans Preference VRA 30 Skills administrative Business Administration clerical CA counseling client clients delivery forms inventory machinery materials Excel exchange mail Power Point Microsoft Word Monitors Operations Management personnel pick receiving recording repairs Sabre scanning shipping supervisor warehousing Word Perfect workflow Additional Information Citizenship US Veterans Preference VRA 30 Honors Awards 08 98 Veterans Preference Awards Expeditionary Medal National Defense Service Medal Navy Achievement Medals Other Information I certify that I can type 40 words per minute and that the information within this resume is accurate

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:MATERIAL LOGISTICS SPECIALIST Career Overview Vacancy Identification Number VIN 1192501 Claims Assistant Intake Specialist GS05 07 Over 10 years of Administration and Logistics Specialist experience Comprehensive knowledge and hands on experience in all aspects of supply shipping receiving customer service and safety management Specialized in organizing supplies records and accountability inventory forms Skilled in logistics automation systems and data entry Created and presented administrative documents using Microsoft Power point Excel and Word Professional Experience Material Logistics Specialist April 2000 to Current American Airlines S Phil Simpson Hanger 1 21st Street P 972 425 3350 May contact DFW Int l Airport Texas 75261 40 hrs w 48 000 yr Duties Responsible for receiving requisitioning shipping warehousing storing dispersing and recording parts equipment and supplies Experience in inventory records keeping and machinery equipment operations Stores a wide variety of tools jigs fixtures equipment and materials and issues them upon request to authorized personnel upon receipt of replacement items or return of issued items checks against appropriate requisition form for discrepancies by such operations as counting items examining items visually and manually for defects or wear Corrects routine errors in forms and refers others to supervisor bins items in serviceable condition sort s non serviceable items into salvage or scrap Bins according to their condition makes minor repairs Maintains inventory within established specifications and in serviceable condition by following the appropriate procedure to exchange a broken tool to request repairs or to requisition additional supplies reports overdue items and shortages to supervisor Equipment Supply Supervisor June 1999 to April 2000 Company Name 33rd Street P 972 574 0612 May contact Dallas Texas 75261 40 hrs w 50 000 yr Duties Responsible for all aspects of airport catering functions to include assisting in the selection and professional development of new management and non management employees Develop and coordinate all work schedules for approximately one hundred 100 employee work groups and directed work through three Duty Managers Monitors the accuracy of delivery of all scheduled flight meals FEDEX Ground March 1998 to June 1999 Company Name 4901 Village Creek Road P 817 561 3050 May contact Fort Worth Texas 76119 40 hrs w 55 000 yr Duties Responsible for the courteous and efficient pick up and delivery of customer mail and packages Maintain in a friendly efficient and reliable manner with all customers Develop proper use of the hand held scanning package tracking devices Ensured all customer information was entered into FedEx systems accurately Manage and react to day to day operational requirements in a professional and timely manner Establish goals and achieve departmental results holding self and others accountable for those results Business Administrator July 1978 to September 1998 Company Name 55 hrs w 50 000 yr Coordinated daily administrative activities and directly supervised 10 to 15 clerical personnel Trained and evaluated the job performance of all personnel assigned within this department Established work standards assigned and scheduled workflow delegated work to subordinate managers and supervisors and reviewed work completion Conducted monthly individual and group counseling session with involuntary and resistant clients Provided client counseling evaluations to upper management Trained employees on software programs Word Perfect Microsoft Word Excel Power Point and Sabre System Education and Training Certificate of Achievement Business Administration CTU Santa Ana CA 08 10 Certificate of Achievement Operations Management CTU Santa Ana CA 5 2014 Bachelor of Science Business Administration 3 2014 California Coast University City State Business Administration High School Diploma 1 1 Lake Providence High School City State Personal Information Citizenship US Veterans Preference VRA 30 Skills administrative Business Administration clerical CA counseling client clients delivery forms inventory machinery materials Excel exchange mail Power Point Microsoft Word Monitors Operations Management personnel pick receiving recording repairs Sabre scanning shipping supervisor warehousing Word Perfect workflow Additional Information Citizenship US Veterans Preference VRA 30 Honors Awards 08 98 Veterans Preference Awards Expeditionary Medal National Defense Service Medal Navy Achievement Medals Other Information I certify that I can type 40 words per minute and that the information within this resume is accurate

Generate a Resume for a Chef Job

Summary I am a kitchen manager with six years in BOH operations Demonstrated team leadership with excellent staff management skills I am also a Motivated chef with 5 years experience in fast paced restaurant kitchens looking to work for a company were I can put my talent and skill to good use I am a hands on manager and very well respected amongst my employees or staff members nothing has very been giving to me and i work very hard to earn every title or promotion i ve ever held I give 110 always focus on my goal to give my every best to all i do and not afraid to start from the bottom as a line cook or sous chef and work my way up to the top with a good respectable company Hard working food service professional KITCHEN MANAGER CATERING AND EVENTS CHEF Highlights ServSafe certified High volume production capability Focused and disciplined Well tuned palette Focus on portion and cost control Inventory management familiarity Bilingual English spanish Chef at sun tower hotel on Fort Lauderdale Beach Cash handling Reliable and punctual Reliable team worker Neat clean and professional appearance Comfortable standing for long time periods Delivers exceptional customer service Commercial deep fryer and slicer operation Proven leader American cuisine expert Willing to work under pressure Excellent multi tasker Culinary knowledge Fluent in spanish Restaurant management Ethnic foods preparation Food cost control specialist Successful kitchen staff supervisor Interviewing and training ability Non smoker Plate presentation skills Proficiency in inventory and ordering Reliable punctual and committed to customer service Experience Company Name City State kitchen Manager Catering and events chef 07 2011 to 01 2014 Apportioned and served food to facility residents employees or patrons Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Managed kitchen operations for high grossing fast paced fair concession kitchen Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten free and vegan items Trained staff of twenty three employees for correct facility procedures safety codes proper recipes and plating techniques Examined trays to ensure that they contained required items Inspected dining and serving areas to ensure cleanliness and proper setup Managed preparation and presentation of the desserts for all catered events Oversaw 8cooks and 17 staff members as part of overall back of the house operations oversaw the meal on wheels operation for saint luice county Company Name City State Kitchen manager Executive chef 01 2008 to 06 2011 Checked in deliveries and signed off on products received Performed tableside food preparation including carving meats boning fish and fowl and preparing flaming dishes Regularly inquired about member or guest satisfaction anticipated additional needs and fulfilled further requests Effectively used items in stock to decrease waste and profit loss Seasoned and cooked food according to recipes or personal judgment and experience Ensured first in first out system with all ingredients labeled and stored properly Oversaw kitchen employee operations to ensure production levels and service standards were maintained Regularly inquired about member or guest satisfaction anticipated additional needs and fulfilled further requests Company Name City State Executive chef 02 2005 to 02 2008 Delivered an exceptional dining experience with friendly fast service Consistently adhered to quality expectations and standards Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests expectations Regularly checked on guests satisfaction Effectively communicated with kitchen staff regarding customer allergies dietary needs and other special requests Answered questions about menu selections and made recommendations when requested Maintained knowledge of current menu items garnishes ingredients and preparation methods Served meals and snacks to employing families and their guests Served residents and guests during meal times with speed and efficiency Responded to resident or guest complaints regarding food or service Provided guests with menus Prepared special diet foods salads desserts and other nourishments Company Name City State Lead line cook 02 2001 to 01 2005 Served fresh hot food with a smile in a timely manner Communicated clearly and positively with co workers and management Cut and chopped food items and cooked on a grill or in fryers Operated large volume cooking equipment such as grills deep fat fryers and griddles Accurately measured ingredients required for specific food items Carefully maintained sanitation health and safety standards in all work areas Prepared the buffet and salad bar for dinner service Checked in deliveries and signed off on products received Delivered an exceptional dining experience with friendly fast service Accomplishments Recognized by peers and management for going above and beyond normal job functions Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night Communicated with kitchen staff dietitians and doctors to assure compliance with complex and frequently changing dietary needs of clients Baked roasted broiled and steamed meats fish vegetables and other foods Checked temperatures of freezers refrigerators and heating equipment to ensure proper functioning Cleaned and inspected galley equipment kitchen appliances and work areas Cleaned and sterilized equipment and facilities Ensured freshness of food and ingredients by checking for quality keeping track of old and new items and rotating stock Executed daily production lists and goals Helped with preparation set up and service for catering events Planned menus according to employers needs and diet restrictions Prepared food items Education GED Culinary arts 1996 Lyndon B Johnson City State USA graduated with my GED and my culinary certificate as a station cook Associate of Applied Science Culinary arts 1999 Lincoln college City State USA Graduated in top 5 of class Courses in Hospitality and Restaurant Management Basic Vocational Certificate Prep Cook Nutrition courses Classes in Restaurant and Facility Operations Coursework in Food and Beverage Operations serve safe management Certifications Serve safe AA in applied science Station cook certificate Four dietary certificate Languages Bilingual Spanish English 1 3 creole Skills Grill cook specialist Fry cook specialist Saucier Soups salads specialist Inventory specialist Menu and catering planner Waste management specialist Sautee and broiler specialist Event planner Expert in preparing daily specials Scheduling Profit and lost specialist Team player Excellent customer service Training of employee

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Summary I am a kitchen manager with six years in BOH operations Demonstrated team leadership with excellent staff management skills I am also a Motivated chef with 5 years experience in fast paced restaurant kitchens looking to work for a company were I can put my talent and skill to good use I am a hands on manager and very well respected amongst my employees or staff members nothing has very been giving to me and i work very hard to earn every title or promotion i ve ever held I give 110 always focus on my goal to give my every best to all i do and not afraid to start from the bottom as a line cook or sous chef and work my way up to the top with a good respectable company Hard working food service professional KITCHEN MANAGER CATERING AND EVENTS CHEF Highlights ServSafe certified High volume production capability Focused and disciplined Well tuned palette Focus on portion and cost control Inventory management familiarity Bilingual English spanish Chef at sun tower hotel on Fort Lauderdale Beach Cash handling Reliable and punctual Reliable team worker Neat clean and professional appearance Comfortable standing for long time periods Delivers exceptional customer service Commercial deep fryer and slicer operation Proven leader American cuisine expert Willing to work under pressure Excellent multi tasker Culinary knowledge Fluent in spanish Restaurant management Ethnic foods preparation Food cost control specialist Successful kitchen staff supervisor Interviewing and training ability Non smoker Plate presentation skills Proficiency in inventory and ordering Reliable punctual and committed to customer service Experience Company Name City State kitchen Manager Catering and events chef 07 2011 to 01 2014 Apportioned and served food to facility residents employees or patrons Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Managed kitchen operations for high grossing fast paced fair concession kitchen Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten free and vegan items Trained staff of twenty three employees for correct facility procedures safety codes proper recipes and plating techniques Examined trays to ensure that they contained required items Inspected dining and serving areas to ensure cleanliness and proper setup Managed preparation and presentation of the desserts for all catered events Oversaw 8cooks and 17 staff members as part of overall back of the house operations oversaw the meal on wheels operation for saint luice county Company Name City State Kitchen manager Executive chef 01 2008 to 06 2011 Checked in deliveries and signed off on products received Performed tableside food preparation including carving meats boning fish and fowl and preparing flaming dishes Regularly inquired about member or guest satisfaction anticipated additional needs and fulfilled further requests Effectively used items in stock to decrease waste and profit loss Seasoned and cooked food according to recipes or personal judgment and experience Ensured first in first out system with all ingredients labeled and stored properly Oversaw kitchen employee operations to ensure production levels and service standards were maintained Regularly inquired about member or guest satisfaction anticipated additional needs and fulfilled further requests Company Name City State Executive chef 02 2005 to 02 2008 Delivered an exceptional dining experience with friendly fast service Consistently adhered to quality expectations and standards Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests expectations Regularly checked on guests satisfaction Effectively communicated with kitchen staff regarding customer allergies dietary needs and other special requests Answered questions about menu selections and made recommendations when requested Maintained knowledge of current menu items garnishes ingredients and preparation methods Served meals and snacks to employing families and their guests Served residents and guests during meal times with speed and efficiency Responded to resident or guest complaints regarding food or service Provided guests with menus Prepared special diet foods salads desserts and other nourishments Company Name City State Lead line cook 02 2001 to 01 2005 Served fresh hot food with a smile in a timely manner Communicated clearly and positively with co workers and management Cut and chopped food items and cooked on a grill or in fryers Operated large volume cooking equipment such as grills deep fat fryers and griddles Accurately measured ingredients required for specific food items Carefully maintained sanitation health and safety standards in all work areas Prepared the buffet and salad bar for dinner service Checked in deliveries and signed off on products received Delivered an exceptional dining experience with friendly fast service Accomplishments Recognized by peers and management for going above and beyond normal job functions Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night Communicated with kitchen staff dietitians and doctors to assure compliance with complex and frequently changing dietary needs of clients Baked roasted broiled and steamed meats fish vegetables and other foods Checked temperatures of freezers refrigerators and heating equipment to ensure proper functioning Cleaned and inspected galley equipment kitchen appliances and work areas Cleaned and sterilized equipment and facilities Ensured freshness of food and ingredients by checking for quality keeping track of old and new items and rotating stock Executed daily production lists and goals Helped with preparation set up and service for catering events Planned menus according to employers needs and diet restrictions Prepared food items Education GED Culinary arts 1996 Lyndon B Johnson City State USA graduated with my GED and my culinary certificate as a station cook Associate of Applied Science Culinary arts 1999 Lincoln college City State USA Graduated in top 5 of class Courses in Hospitality and Restaurant Management Basic Vocational Certificate Prep Cook Nutrition courses Classes in Restaurant and Facility Operations Coursework in Food and Beverage Operations serve safe management Certifications Serve safe AA in applied science Station cook certificate Four dietary certificate Languages Bilingual Spanish English 1 3 creole Skills Grill cook specialist Fry cook specialist Saucier Soups salads specialist Inventory specialist Menu and catering planner Waste management specialist Sautee and broiler specialist Event planner Expert in preparing daily specials Scheduling Profit and lost specialist Team player Excellent customer service Training of employee

Generate a Resume for a Chef Job

BUSINESS MANAGER Experience Business Manager 07 2008 to Current Company Name City State Devise and execute growth strategies entailing market penetration and expansion product development and diversification new customer acquisition and targeted marketing campaigns Formulate and administer policies and procedures to increase profit margins and decrease operations expenses Manage and guide 18 team members Achievements Analyzed sales reports and streamlined an expansive menu eliminated unpopular unprofitable items and introduced healthier recipe options generating 146000 in annual revenue Launched an expedited shipping option for meal kits delivery service boosting revenue by 22 Renegotiated existing contracts and terms with strategic vendors slashing food costs by 11 Integrated a new payroll system trimming administrative outsourcing costs by 24 Deployed an inventory management software avoiding overstocking and minimizing food waste and spoilage by 81 Mandated all employees to undergo a rigorous sanitation and food safety training programs maintained for 10 straight years a sanitary safety inspection score of 100 by the Fort Worth Consumer Health Division Improved food quality and freshness sidestepping food wholesaler and sourcing directly from farmers and producers procuring 100 organic produce non GMO ingredients and antibiotics and hormone free meats and poultry Manager 05 2002 to 06 2008 Company Name City State Managed Steak and Ale s 1 Texas location in profit and revenue generation 3 53 million annually Supervised all staff hiring onboarding training retention initiatives performance appreciation and disciplinary action Achievements Added high margin menu items offered daily specials introduced new happy hour promotions and coached servers in upselling techniques revenue generating measures achieved an average check increase of 9 Reevaluated labor cost reduced waste and theft renegotiated lease terms installed energy efficient equipment and instructed staff to multitask cost cutting measures achieved 12 decrease in overhead expenses Spearheaded a customer loyalty program that fostered retention and generated 73 in repeat business Committed to elevate customer experience by ensuring cheerful greetings adequate staffing order accuracy prompt courteous service and solution based complaints resolution location ranked first in customer satisfaction metrics YOY Led 39 staff members managerial competency resulted in the lowest employee turnover rate from 2003 to 2008 Orchestrated and implemented a customer feedback report card patron s comments steered improvements to service speed staff performance and food quality Honored with Manager of the Year Award five consecutive years Senior Tax Specialist 01 2015 to 04 2017 Company Name City State Prepared and filed over 500 State and Federal tax returns for individuals businesses and charities Collaborated and advised taxpayer with notice correspondence management audit preparation and representation Trained and mentored first year tax associates Achievements Earned H R Block Academy s highestever test scores a perfect 100 on the midterm and a 98 on the final Outpaced upsell goals by 40 ranked first districtwide for attached product sales revenue Gained a 98 client recommendation score and a 96 retention rate by providing personalized and clientcentric service Completed 1000 hours in IRS accredited training courses accomplished the third highest tax preparer seniority position within H R Block Awarded with numerous acknowledgments and awards from Reginal and District Managers for rapid ascension extensive training exceptional client care and exceeding sales goals two years in a row Recipient of the prestigious Henry W Bloch Excellence in Client Service Award Education Bachelor of Science Business Management Saint Joseph University Business Management Magna Cum Laude Summary Analytical and solutionsoriented manager with 15 years experience in business management and astute understanding of accounting taxes marketing sales and administrative procedures Adept at implementing and executing operational strategies addressing complex challenges and leading team members to continuous successes Proficient at managing profit and loss statements fostering the financial health of the company and maintaining a holistic view of operations while also focusing on the granular details Languages English Arabic and French written and spoken Highlights Microsoft Word Excel spreadsheets pivot tables formulas formatting PowerPoint Access Outlook and Google Docs Google Data Analytics Search Engine Optimization SEO and Web Metrics Social media tools such as Hootsuite Hashtagify and TweetDeck Cloud Management and Security Salesforce Customer Relationship Management QuickBooks 14 CPE Credits Mastering QuickBooks Skills administrative Arabic contracts Customer Relationship Management Client customer satisfaction delivery energy efficient English food safety French hiring inspection inventory management managerial marketing market Access Excel spreadsheets Outlook PowerPoint 98 Microsoft Word payroll pivot tables policies product development profit quality QuickBooks safety sales sales reports Search Engine Optimization servers shipping staffing strategic tax tax preparer tax returns training programs written

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:BUSINESS MANAGER Experience Business Manager 07 2008 to Current Company Name City State Devise and execute growth strategies entailing market penetration and expansion product development and diversification new customer acquisition and targeted marketing campaigns Formulate and administer policies and procedures to increase profit margins and decrease operations expenses Manage and guide 18 team members Achievements Analyzed sales reports and streamlined an expansive menu eliminated unpopular unprofitable items and introduced healthier recipe options generating 146000 in annual revenue Launched an expedited shipping option for meal kits delivery service boosting revenue by 22 Renegotiated existing contracts and terms with strategic vendors slashing food costs by 11 Integrated a new payroll system trimming administrative outsourcing costs by 24 Deployed an inventory management software avoiding overstocking and minimizing food waste and spoilage by 81 Mandated all employees to undergo a rigorous sanitation and food safety training programs maintained for 10 straight years a sanitary safety inspection score of 100 by the Fort Worth Consumer Health Division Improved food quality and freshness sidestepping food wholesaler and sourcing directly from farmers and producers procuring 100 organic produce non GMO ingredients and antibiotics and hormone free meats and poultry Manager 05 2002 to 06 2008 Company Name City State Managed Steak and Ale s 1 Texas location in profit and revenue generation 3 53 million annually Supervised all staff hiring onboarding training retention initiatives performance appreciation and disciplinary action Achievements Added high margin menu items offered daily specials introduced new happy hour promotions and coached servers in upselling techniques revenue generating measures achieved an average check increase of 9 Reevaluated labor cost reduced waste and theft renegotiated lease terms installed energy efficient equipment and instructed staff to multitask cost cutting measures achieved 12 decrease in overhead expenses Spearheaded a customer loyalty program that fostered retention and generated 73 in repeat business Committed to elevate customer experience by ensuring cheerful greetings adequate staffing order accuracy prompt courteous service and solution based complaints resolution location ranked first in customer satisfaction metrics YOY Led 39 staff members managerial competency resulted in the lowest employee turnover rate from 2003 to 2008 Orchestrated and implemented a customer feedback report card patron s comments steered improvements to service speed staff performance and food quality Honored with Manager of the Year Award five consecutive years Senior Tax Specialist 01 2015 to 04 2017 Company Name City State Prepared and filed over 500 State and Federal tax returns for individuals businesses and charities Collaborated and advised taxpayer with notice correspondence management audit preparation and representation Trained and mentored first year tax associates Achievements Earned H R Block Academy s highestever test scores a perfect 100 on the midterm and a 98 on the final Outpaced upsell goals by 40 ranked first districtwide for attached product sales revenue Gained a 98 client recommendation score and a 96 retention rate by providing personalized and clientcentric service Completed 1000 hours in IRS accredited training courses accomplished the third highest tax preparer seniority position within H R Block Awarded with numerous acknowledgments and awards from Reginal and District Managers for rapid ascension extensive training exceptional client care and exceeding sales goals two years in a row Recipient of the prestigious Henry W Bloch Excellence in Client Service Award Education Bachelor of Science Business Management Saint Joseph University Business Management Magna Cum Laude Summary Analytical and solutionsoriented manager with 15 years experience in business management and astute understanding of accounting taxes marketing sales and administrative procedures Adept at implementing and executing operational strategies addressing complex challenges and leading team members to continuous successes Proficient at managing profit and loss statements fostering the financial health of the company and maintaining a holistic view of operations while also focusing on the granular details Languages English Arabic and French written and spoken Highlights Microsoft Word Excel spreadsheets pivot tables formulas formatting PowerPoint Access Outlook and Google Docs Google Data Analytics Search Engine Optimization SEO and Web Metrics Social media tools such as Hootsuite Hashtagify and TweetDeck Cloud Management and Security Salesforce Customer Relationship Management QuickBooks 14 CPE Credits Mastering QuickBooks Skills administrative Arabic contracts Customer Relationship Management Client customer satisfaction delivery energy efficient English food safety French hiring inspection inventory management managerial marketing market Access Excel spreadsheets Outlook PowerPoint 98 Microsoft Word payroll pivot tables policies product development profit quality QuickBooks safety sales sales reports Search Engine Optimization servers shipping staffing strategic tax tax preparer tax returns training programs written

Generate a Resume for a Chef Job

TABLE GAMES DEALER Summary Throughout the years I ve been trained to give only the best service and customer care It is not only about doing the job right but to make sure the customer is satisfied with their experience I ve progressed from a cashier to a waitress to my most recent employment as a blackjack dealer giving me a total of three years experience in customer care However My skills are not limited to this description so I m sure I ll be the perfect fit for any position available Highlights Typing speed of 98 WPM PowerPoint Word Access Excel Photoshop Trained to deal Blackjack UltimateTexas Hold em and Three Card Poker Customer service experience and course training Cash handling Reliable team worker Neat clean and professional appearance Comfortable standing for long time periods Math and language skills Delivers exceptional customer service Engaging personality Excellent multi tasker Experience Table Games Dealer November 2012 to June 2014 Company Name City State Educated customers on game rules and mathematical probabilities of various wagers Increased volume and loyalty to the casino by attracting new players and building one on one relationships with guests Took and paid bets and retrieved cards Inspected cards and equipment to be used in games to verify proper functioning Processed customer transactions involving cash and casino chips Calculated change for currency chips vouchers and checks Provided excellent customer service for up to 6 players at the same time including their guests Server Hostess Cashier April 2010 to May 2011 Company Name City State Delivered exceptional service by greeting and serving customers in a timely friendly manner Facilitated prompt and accurate seating and service of all guests Managed closing duties including restocking items and reconciliation of the cash drawer Consistently adhered to quality expectations and standards Skillfully anticipated and addressed guests service needs Delivered exceptional friendly and fast service Inquired about guest satisfaction anticipated additional needs and happily fulfilled requests Routinely cleaned table linens table settings glassware windowsills carpets counters floors storage areas and service refrigerators Correctly calculated charges issued bills and collected payments Continually kept carpets and floor clear of debris Regularly cleaned host stand and buffet area Maintained a professional tone of voice and words at all times including during peak rush hours Actively complied with all health department regulations and rectified issues immediately Operated and maintained cleaning equipment and tools including the dishwasher and hand table wash stations Transported all dirty tableware from dining room to dishwashing area for proper cleaning Consistently delivered exceptional customer service by quickly and efficiently clearing restaurant tables Stocked and maintained silverware linen and condiments Provided high quality service Server Waiter February 2009 to January 2010 Company Name City State Delivered exceptional service by greeting and serving customers in a timely friendly manner Consistently adhered to quality expectations and standards Delivered exceptional friendly and fast service Inquired about guest satisfaction anticipated additional needs and happily fulfilled requests Prepared the buffet and salad bar for dinner service Continually kept carpets and floor clear of debris Maintained a professional tone of voice and words at all times including during peak rush hours Facilitated prompt and accurate seating and service of all guests Regularly cleaned host stand and buffet area Transported all dirty tableware from dining room to dishwashing area for proper cleaning Consistently delivered exceptional customer service by quickly and efficiently clearing restaurant tables Supported other areas of the restaurant as necessary such as setup cleanup prep work and equipment maintenance Stocked and maintained silverware linen and condiments Education High School Diploma August 2012 Arkansas City High School City State GPA Awarded a certificate and special edition of the Webster s New College Dictionary by the Kansas Honors Program of the KU Alumni Association for graduating in the top 10 of my class Presidential Scholarship January 2012 Awarded Presidential Scholarship to Cowley County Community College for academic excellence Presidential Academic Achievement Award all four years 2009 2012 Awarded a certificate and special edition of the Webster s New College Dictionary by the Kansas Honors Program of the KU Alumni Association for graduating in the top 10 of my class Awarded Presidential Scholarship to Cowley County Community College Jan 2012 for academic excellence 3 927 GPA Coursework in Spanish 3 years Calculus and Chemistry Member of Debate and Forensics Club 2 years Some Associates Psychology Cowley County Community College City State 3 75 GPA Coursework in Ethics Computer Applications Statistics Psychology and Developmental Psychology Skills Typing speed of 98 WPM Word Photoshop Excel Access PowerPoint Multi tasking and organizational training Completed course training in customer service and confrontation at First Council Casino Hotel

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:TABLE GAMES DEALER Summary Throughout the years I ve been trained to give only the best service and customer care It is not only about doing the job right but to make sure the customer is satisfied with their experience I ve progressed from a cashier to a waitress to my most recent employment as a blackjack dealer giving me a total of three years experience in customer care However My skills are not limited to this description so I m sure I ll be the perfect fit for any position available Highlights Typing speed of 98 WPM PowerPoint Word Access Excel Photoshop Trained to deal Blackjack UltimateTexas Hold em and Three Card Poker Customer service experience and course training Cash handling Reliable team worker Neat clean and professional appearance Comfortable standing for long time periods Math and language skills Delivers exceptional customer service Engaging personality Excellent multi tasker Experience Table Games Dealer November 2012 to June 2014 Company Name City State Educated customers on game rules and mathematical probabilities of various wagers Increased volume and loyalty to the casino by attracting new players and building one on one relationships with guests Took and paid bets and retrieved cards Inspected cards and equipment to be used in games to verify proper functioning Processed customer transactions involving cash and casino chips Calculated change for currency chips vouchers and checks Provided excellent customer service for up to 6 players at the same time including their guests Server Hostess Cashier April 2010 to May 2011 Company Name City State Delivered exceptional service by greeting and serving customers in a timely friendly manner Facilitated prompt and accurate seating and service of all guests Managed closing duties including restocking items and reconciliation of the cash drawer Consistently adhered to quality expectations and standards Skillfully anticipated and addressed guests service needs Delivered exceptional friendly and fast service Inquired about guest satisfaction anticipated additional needs and happily fulfilled requests Routinely cleaned table linens table settings glassware windowsills carpets counters floors storage areas and service refrigerators Correctly calculated charges issued bills and collected payments Continually kept carpets and floor clear of debris Regularly cleaned host stand and buffet area Maintained a professional tone of voice and words at all times including during peak rush hours Actively complied with all health department regulations and rectified issues immediately Operated and maintained cleaning equipment and tools including the dishwasher and hand table wash stations Transported all dirty tableware from dining room to dishwashing area for proper cleaning Consistently delivered exceptional customer service by quickly and efficiently clearing restaurant tables Stocked and maintained silverware linen and condiments Provided high quality service Server Waiter February 2009 to January 2010 Company Name City State Delivered exceptional service by greeting and serving customers in a timely friendly manner Consistently adhered to quality expectations and standards Delivered exceptional friendly and fast service Inquired about guest satisfaction anticipated additional needs and happily fulfilled requests Prepared the buffet and salad bar for dinner service Continually kept carpets and floor clear of debris Maintained a professional tone of voice and words at all times including during peak rush hours Facilitated prompt and accurate seating and service of all guests Regularly cleaned host stand and buffet area Transported all dirty tableware from dining room to dishwashing area for proper cleaning Consistently delivered exceptional customer service by quickly and efficiently clearing restaurant tables Supported other areas of the restaurant as necessary such as setup cleanup prep work and equipment maintenance Stocked and maintained silverware linen and condiments Education High School Diploma August 2012 Arkansas City High School City State GPA Awarded a certificate and special edition of the Webster s New College Dictionary by the Kansas Honors Program of the KU Alumni Association for graduating in the top 10 of my class Presidential Scholarship January 2012 Awarded Presidential Scholarship to Cowley County Community College for academic excellence Presidential Academic Achievement Award all four years 2009 2012 Awarded a certificate and special edition of the Webster s New College Dictionary by the Kansas Honors Program of the KU Alumni Association for graduating in the top 10 of my class Awarded Presidential Scholarship to Cowley County Community College Jan 2012 for academic excellence 3 927 GPA Coursework in Spanish 3 years Calculus and Chemistry Member of Debate and Forensics Club 2 years Some Associates Psychology Cowley County Community College City State 3 75 GPA Coursework in Ethics Computer Applications Statistics Psychology and Developmental Psychology Skills Typing speed of 98 WPM Word Photoshop Excel Access PowerPoint Multi tasking and organizational training Completed course training in customer service and confrontation at First Council Casino Hotel

Generate a Resume for a Chef Job

LEAD COOK COOK III Summary Charles Hundley has well over nine years of overall cooking and kitchen experience Four years of lead cook experience Three years as a certified trainer He has gained various amounts of knowledge in the culinary industry and has taken his career to many different levels throughout his cooking career though he only has minimal school training Charles has learned from various top of the line chefs including the top three chefs of The Norwegian Cruise Line s Pride Of America Executive Chef Frank D Chef David Lilllis and Chef Alan These great chefs have taught Charles various skills in the kitchen including learning of the mother sauces knife skills and even new kitchen terminology Charles Has also worked with Iron Chef Michael Symon on a couple different occasions and has learned various techniques with smoking meats using herbs and spices as well as manage cooking time and work different items all at once WIth an Associates degree in Business Management and a strong understanding of business concepts Charles can combine the knowledge of business management and culinary to become a very outstanding chef and has done so thus far in his career in the culinary field Able to deliver quality dishes in a timely matter Superior culinary art skills and techniques Willingness to learn while retaining a positive attitude and ability to understand guests want and needs Charles has the drive passion and heart to be a great chef Core Qualifications Knowledge of Mother Sauces Produce orders Knife Skills Menu organization Kitchen Management skills Employee management Scheduling management very fast learner Learned new skills and knowledge with each company I worked for and learned how to better serve our guests wants and needs therefore I would base most of my menus off that Experience Lead Cook Cook III 06 2012 to Current Company Name City State Prep menu for the day service Help all our cooks in my area with dinner setup Delegate all our breaks throughout the shift Assist our Sous Chefs and Executive Chef with running dinner service Maintain cleanliness throughout each shift Positive interactions with all guests throughout service Started out as a prep cook and moved to Cook Lead Cook III within six months Cook Lead 11 2009 to 05 2012 Company Name City State Prep our menu for each shift Make sure we cook all the food for each station to operate in time for service Manage our assigned station making sure we are stocked with the proper items throughout each shift Work with the Sous Chefs and Executive Sous chefs and cooks to run shifts smoothly Abide by the USPH Standards Galley Steward 305 436 400 Ronald Strode Assistant Cook 09 2008 to 11 2009 Company Name City State Make sure our assigned kitchen has the proper cook ware each shift Responsible for the cleanliness of our assigned station as well as kitchen we are working at Provide our cooks and chefs with clean and sanitized equipment throughout each shift Responsible for knowing what chemicals we are working with and all safety procedures that accompany them Abide by the USPH Standards Promoted after my second contract with the cruise ship Lead Cook 04 2007 to 09 2008 Company Name City State Put in product orders for the Restaurant Set the kitchen schedules Monitored our cooks while they prepped for the day Hired new cooks Conducted monthly restaurant inspections Worked as the window man on busy nights Call out order times and completed plates with garnishes as well as double checked recipes before servers took them to our guest Maintained menu items and the recipes Lead Cook Kitchen Trainer Kitchen Manager 07 2006 to 09 2008 Company Name City State Cook and Prepare meals for our guest Responsible to train all new kitchen cooks and dishwashers Keep control of the night shifts in the kitchen Train new kitchen employees at the 4 locations around Cleveland Strongsville Westlake Downtown Cleveland And Beachwood OH Discuss and review our cook assistants with our sous chef and Kitchen manager and General Manager I started out as a prep cook in the back learning the menu for about two months then moved up to line cook for six months before I became a Lead Cook Education Associate of Arts Business Management 2007 Lakeland Community College City State USA Business Management High School Diploma High school 2005 Charles F Brush High School City State USA I also Attended Beechwood High school my junior and senior years of high school as part of the Vocational program where I studied Culinary Arts Personal Information Lakeland College Kirtland OH United States Although it is not a degree for the culinary field I have been able to apply this degree to my career and it has helped me along in my career obtain various management positions within the culinary field which I have excelled in in my nine plus years of this profession My goal is to one day become an executive chef and I feel at this point I will reach it one day soon Cooking has become a strong passion of mine to where cooking jobs do not feel like jobs anymore its more like a fun way to live my life day to day able to wake up excited to go learn new cooking skills and make people excited about visiting our restaurant well which ever one I am working in at the time High School Diploma Culinary Arts Vocational School at Beechwood High School 2005 Charles F Brush Lyndhurst OH United States While attending Brush High School My high School I also attended Beechwood High School from my Junior year 11th Grade to my senior Year 12th Grade to study culinary arts where we learned the basics of cooking I was interested in how to become a cook and how to make various dishes so I would e able to cook meals for my family at home During high school although I was in the Culinary Arts program at the time it did not keep my interest so when I graduated I got into the Business management field while attending college I began working as a dishwasher at Houlihans and was intrigued again by working in the kitchen so much that I was able to be promoted to prep cook and from there I started my Culinary Career Each year they have it here in Cleveland and if I am Available I work at our annual Air show as a cook vendor if there is an opportunity for me I also like to volunteer to cook for the homeless at our Cleveland Food Bank during the holidays which I have not been able to do recently but I do love being able to put smiles on everyone during the holidays with exceptional and delightful meals Skills Kitchen Management Knife SKills Mother Sauce Knowledgeable Ability to Adapt to any situation Leadership skills Employee Development Fast Pace and efficient

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:LEAD COOK COOK III Summary Charles Hundley has well over nine years of overall cooking and kitchen experience Four years of lead cook experience Three years as a certified trainer He has gained various amounts of knowledge in the culinary industry and has taken his career to many different levels throughout his cooking career though he only has minimal school training Charles has learned from various top of the line chefs including the top three chefs of The Norwegian Cruise Line s Pride Of America Executive Chef Frank D Chef David Lilllis and Chef Alan These great chefs have taught Charles various skills in the kitchen including learning of the mother sauces knife skills and even new kitchen terminology Charles Has also worked with Iron Chef Michael Symon on a couple different occasions and has learned various techniques with smoking meats using herbs and spices as well as manage cooking time and work different items all at once WIth an Associates degree in Business Management and a strong understanding of business concepts Charles can combine the knowledge of business management and culinary to become a very outstanding chef and has done so thus far in his career in the culinary field Able to deliver quality dishes in a timely matter Superior culinary art skills and techniques Willingness to learn while retaining a positive attitude and ability to understand guests want and needs Charles has the drive passion and heart to be a great chef Core Qualifications Knowledge of Mother Sauces Produce orders Knife Skills Menu organization Kitchen Management skills Employee management Scheduling management very fast learner Learned new skills and knowledge with each company I worked for and learned how to better serve our guests wants and needs therefore I would base most of my menus off that Experience Lead Cook Cook III 06 2012 to Current Company Name City State Prep menu for the day service Help all our cooks in my area with dinner setup Delegate all our breaks throughout the shift Assist our Sous Chefs and Executive Chef with running dinner service Maintain cleanliness throughout each shift Positive interactions with all guests throughout service Started out as a prep cook and moved to Cook Lead Cook III within six months Cook Lead 11 2009 to 05 2012 Company Name City State Prep our menu for each shift Make sure we cook all the food for each station to operate in time for service Manage our assigned station making sure we are stocked with the proper items throughout each shift Work with the Sous Chefs and Executive Sous chefs and cooks to run shifts smoothly Abide by the USPH Standards Galley Steward 305 436 400 Ronald Strode Assistant Cook 09 2008 to 11 2009 Company Name City State Make sure our assigned kitchen has the proper cook ware each shift Responsible for the cleanliness of our assigned station as well as kitchen we are working at Provide our cooks and chefs with clean and sanitized equipment throughout each shift Responsible for knowing what chemicals we are working with and all safety procedures that accompany them Abide by the USPH Standards Promoted after my second contract with the cruise ship Lead Cook 04 2007 to 09 2008 Company Name City State Put in product orders for the Restaurant Set the kitchen schedules Monitored our cooks while they prepped for the day Hired new cooks Conducted monthly restaurant inspections Worked as the window man on busy nights Call out order times and completed plates with garnishes as well as double checked recipes before servers took them to our guest Maintained menu items and the recipes Lead Cook Kitchen Trainer Kitchen Manager 07 2006 to 09 2008 Company Name City State Cook and Prepare meals for our guest Responsible to train all new kitchen cooks and dishwashers Keep control of the night shifts in the kitchen Train new kitchen employees at the 4 locations around Cleveland Strongsville Westlake Downtown Cleveland And Beachwood OH Discuss and review our cook assistants with our sous chef and Kitchen manager and General Manager I started out as a prep cook in the back learning the menu for about two months then moved up to line cook for six months before I became a Lead Cook Education Associate of Arts Business Management 2007 Lakeland Community College City State USA Business Management High School Diploma High school 2005 Charles F Brush High School City State USA I also Attended Beechwood High school my junior and senior years of high school as part of the Vocational program where I studied Culinary Arts Personal Information Lakeland College Kirtland OH United States Although it is not a degree for the culinary field I have been able to apply this degree to my career and it has helped me along in my career obtain various management positions within the culinary field which I have excelled in in my nine plus years of this profession My goal is to one day become an executive chef and I feel at this point I will reach it one day soon Cooking has become a strong passion of mine to where cooking jobs do not feel like jobs anymore its more like a fun way to live my life day to day able to wake up excited to go learn new cooking skills and make people excited about visiting our restaurant well which ever one I am working in at the time High School Diploma Culinary Arts Vocational School at Beechwood High School 2005 Charles F Brush Lyndhurst OH United States While attending Brush High School My high School I also attended Beechwood High School from my Junior year 11th Grade to my senior Year 12th Grade to study culinary arts where we learned the basics of cooking I was interested in how to become a cook and how to make various dishes so I would e able to cook meals for my family at home During high school although I was in the Culinary Arts program at the time it did not keep my interest so when I graduated I got into the Business management field while attending college I began working as a dishwasher at Houlihans and was intrigued again by working in the kitchen so much that I was able to be promoted to prep cook and from there I started my Culinary Career Each year they have it here in Cleveland and if I am Available I work at our annual Air show as a cook vendor if there is an opportunity for me I also like to volunteer to cook for the homeless at our Cleveland Food Bank during the holidays which I have not been able to do recently but I do love being able to put smiles on everyone during the holidays with exceptional and delightful meals Skills Kitchen Management Knife SKills Mother Sauce Knowledgeable Ability to Adapt to any situation Leadership skills Employee Development Fast Pace and efficient

Generate a Resume for a Chef Job

FOOD SERVER Professional Summary Hardworking professional with a history of exceeding expectations and delivering quantifiable results Known for boosting company morale by fostering interdepartmental communication Skills Cash handling Professional and friendly Careful and active listener Data Entry Education and Training May 1982 McEachern HS City State High School Diploma Business Business Community Service Volunteer Girl Scouts 2012 2013 Work Experience August 2013 to May 2015 Company Name City State Food Server Monitor food distribution ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed Clean or sterilize dishes kitchen utensils equipment or facilities Served over 300 students daily Load trays with accessories such as eating utensils napkins or condiments Stock service stations with items such as ice napkins or straws Remove trays and stack dishes for return to kitchen after meals are finished Prepare food items such as sandwiches salads Food preparation or serving techniques to ensure that proper procedures are followed August 2007 to May 2011 Company Name City State Subsitute Pre K Teacher Order or obtain materials needed for classes Provide extra assistance to students with special needs such as non English speaking students or those with physical and mental disabilities Tutor and assist children individually or in small groups to help them master assignments and to reinforce learning concepts presented by teachers Enforce administration policies and rules governing students Discuss assigned duties with classroom teachers to coordinate instructional efforts Instruct and monitor students in the use and care of equipment and materials to prevent injuries and damage Maintain computers in classrooms and laboratories and assist students with hardware and software use October 1985 to February 1999 Company Name City State Loan Processor Encode and cancel checks using bank machines Compare previously prepared bank statements with canceled checks and reconcile discrepancies Match statements with batches of canceled checks by account numbers Load machines with statements cancelled checks or envelopes to prepare statements for distribution to customers or stuff envelopes by hand Fix minor problems such as equipment jams and notify repair personnel of major equipment problems Establish and maintain relationships with individual or business customers or provide assistance with problems these customers may encounter Examine evaluate or process loan applications Evaluate financial reporting systems accounting or collection procedures or investment activities and make recommendations for changes to procedures operating systems budgets or other financial control functions Certifications Serv Safe Certification

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:FOOD SERVER Professional Summary Hardworking professional with a history of exceeding expectations and delivering quantifiable results Known for boosting company morale by fostering interdepartmental communication Skills Cash handling Professional and friendly Careful and active listener Data Entry Education and Training May 1982 McEachern HS City State High School Diploma Business Business Community Service Volunteer Girl Scouts 2012 2013 Work Experience August 2013 to May 2015 Company Name City State Food Server Monitor food distribution ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed Clean or sterilize dishes kitchen utensils equipment or facilities Served over 300 students daily Load trays with accessories such as eating utensils napkins or condiments Stock service stations with items such as ice napkins or straws Remove trays and stack dishes for return to kitchen after meals are finished Prepare food items such as sandwiches salads Food preparation or serving techniques to ensure that proper procedures are followed August 2007 to May 2011 Company Name City State Subsitute Pre K Teacher Order or obtain materials needed for classes Provide extra assistance to students with special needs such as non English speaking students or those with physical and mental disabilities Tutor and assist children individually or in small groups to help them master assignments and to reinforce learning concepts presented by teachers Enforce administration policies and rules governing students Discuss assigned duties with classroom teachers to coordinate instructional efforts Instruct and monitor students in the use and care of equipment and materials to prevent injuries and damage Maintain computers in classrooms and laboratories and assist students with hardware and software use October 1985 to February 1999 Company Name City State Loan Processor Encode and cancel checks using bank machines Compare previously prepared bank statements with canceled checks and reconcile discrepancies Match statements with batches of canceled checks by account numbers Load machines with statements cancelled checks or envelopes to prepare statements for distribution to customers or stuff envelopes by hand Fix minor problems such as equipment jams and notify repair personnel of major equipment problems Establish and maintain relationships with individual or business customers or provide assistance with problems these customers may encounter Examine evaluate or process loan applications Evaluate financial reporting systems accounting or collection procedures or investment activities and make recommendations for changes to procedures operating systems budgets or other financial control functions Certifications Serv Safe Certification

Generate a Resume for a Chef Job

INTERN Highlights Microsoft Office and Stata programs Experience Intern June 2014 to August 2014 Company Name City Assisted lawyers in their cases paperwork and legal documents Transcribed court notes and minutes managed schedules Attended to local courts with lawyers to evaluate legal proceedings Hoet Pelaez Castillo y Linares Law Firm Intern May 2013 to August 2013 City Organized documentation for legal filings and procedures for lawyers and their cases Collaborated with several of the associates by going to local courts and following their assigned cases May 2015 to August 2015 Company Name City State Performed deli servings event organization inventory control and new staff training Accomplishments Active member of the Latin American Association at Boston University LatAm 2015 Present Basic Training of the Israeli Army Sept 2013 Dec 2013 Leadership Camp in Israel Aug 2012 Models of the United Nations 2013 Community Service Experiences 2012 2013 Education Economics and Political Science 2014 Present Boston University GPA GPA 3 3 Economics and Political Science GPA 3 3 High School Diploma July 2013 Colegio Moral y Luces City Venezuela GPA GPA 16 18 20 GPA 16 18 20 Languages Spanish Native English fluent and Hebrew basic Interests Piano playing Sports High School s varsity team player and captain of the soccer team FRATELSA sport club player Mathematics Olympics Represented school at National Math Olympics for 5 years Additional Information Music Piano playing Sports High School s varsity team player and captain of the soccer team FRATELSA sport club player Mathematics Olympics Represented school at National Math Olympics for 5 years Skills basic Computer Skills documentation staff training English Hebrew inventory control Law legal legal documents notes Microsoft Office Spanish Stata

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:INTERN Highlights Microsoft Office and Stata programs Experience Intern June 2014 to August 2014 Company Name City Assisted lawyers in their cases paperwork and legal documents Transcribed court notes and minutes managed schedules Attended to local courts with lawyers to evaluate legal proceedings Hoet Pelaez Castillo y Linares Law Firm Intern May 2013 to August 2013 City Organized documentation for legal filings and procedures for lawyers and their cases Collaborated with several of the associates by going to local courts and following their assigned cases May 2015 to August 2015 Company Name City State Performed deli servings event organization inventory control and new staff training Accomplishments Active member of the Latin American Association at Boston University LatAm 2015 Present Basic Training of the Israeli Army Sept 2013 Dec 2013 Leadership Camp in Israel Aug 2012 Models of the United Nations 2013 Community Service Experiences 2012 2013 Education Economics and Political Science 2014 Present Boston University GPA GPA 3 3 Economics and Political Science GPA 3 3 High School Diploma July 2013 Colegio Moral y Luces City Venezuela GPA GPA 16 18 20 GPA 16 18 20 Languages Spanish Native English fluent and Hebrew basic Interests Piano playing Sports High School s varsity team player and captain of the soccer team FRATELSA sport club player Mathematics Olympics Represented school at National Math Olympics for 5 years Additional Information Music Piano playing Sports High School s varsity team player and captain of the soccer team FRATELSA sport club player Mathematics Olympics Represented school at National Math Olympics for 5 years Skills basic Computer Skills documentation staff training English Hebrew inventory control Law legal legal documents notes Microsoft Office Spanish Stata

Generate a Resume for a Chef Job

PROJECT MANAGER AND PHOTOGRAPHER Summary Executive Assistant who is skilled at multi tasking and maintaining a strong attention to detail Employs professionalism and superior communication skills to meet client and company needs Highly focused and results oriented office professional who successfully supports complex deadline driven operations Customer oriented and computer savvy Highlights Microsoft Office proficiency Articulate and well spoken Flexible Social media knowledge Appointment setting Customer service oriented Mail management Meeting planning Executive presentation development Business correspondence Scheduling Excel spreadsheets Professional and mature Strong problem solver Works well under pressure Administrative support specialist Self starter Skilled and talented photographer Types 50 words per minute Accomplishments Customer Service Handled customers effectively by identifying needs quickly gaining trust approaching complex situations and resolving problems to maximize efficiency Administration Performed administration tasks such as filing developing spreadsheets faxing reports photocopying collateral and scanning documents for inter departmental use Reporting Maintained status reports to provide management with updated information for client projects Training Successfully trained staff in all office systems and databases policies and procedures while focusing on minimizing errors and generating superior results Experience April 2007 to January 2016 Company Name City State Project Manager and Photographer 7 7 years Professionally trained through the military Over 15 years of experience with digital photography Project manager and freelance photographer Event photographer for weddings bridal showers prom and graduation photos Scheduled events planned and coordinated venues as well as bookkeeping and for all events Digitally manipulated images to improve quality as well as add artistic touch Excellent customer service and quality Provided customers with digital photography of events 100 customer satisfaction November 2012 to January 2014 Company Name City State Independent Consultant Market and sell high quality kitchen tools and accessories through in home demonstrations booths at trade shows and fundraiser programs Provided excellent marketing sales demonstrations order entry shipping receiving and customer service Maintained inventory accounting and data entry for small business October 2008 to April 2010 Company Name City State Tax Preparer Provided timely and accurate tax preparation and advice for individuals families and businesses Perform e filing tasks as per schedule Addressed complex tax issues and tax deduction problems of clients Assist clients about legal issues tax amendments and payment plans Interviewed clients and prepared taxes to achieve the most accurate and thorough results for maximum refunds using current tax laws Achieved 100 customer satisfaction and client retention utilizing company guided client relations techniques July 1988 to July 2008 Company Name Intelligence Analyst Honorable discharge after 20 years as a Naval intelligence analyst Compared correlated and disseminated valuable intelligence information to executive level directors via expedited resources during global crisis like 9 11 Haitian earthquake and the Malaysian tsunami Lived overseas in Italy as an operational intelligence analyst providing analysis and administrative assistance at an executive level While serving on two aircraft carriers responsible for providing near real time intelligence to executives as well as fighter pilots As the Independent Duty Intelligence Officer onboard a naval destroyer obligations included providing intelligence administrative support at an executive level while working independently Leading Petty Officer of a division of 30 junior enlisted sailors while stationed onboard the USS John C Stennis from September 1 2000 October 31 2003 Head of Intelligence Collection team SNOOPY team of 20 non intelligence trained personnel onboard the USS Mustin from 2002 2005 including providing all intelligence preparation and education for team members Education 2013 Old dominion UNIVERSITY City State US Bachelors of Art History History Major with Minors in French Geography and Secondary Education Achievements Organizations Inducted into Pi Delta Phi Spring 2013 Collegiate French National Honor Society Received the 2013 Emerging Leaders Award from Gamma Sigma Sigma National Service Sorority President of Eta Rho Chapter of Gamma Sigma Sigma National Service Sorority Inc Member of French Club Community Service Officer of ODU Student Veterans Association and Member of Baptist Campus Ministries Languages Able to speak read and write French Interests Associations Junior League Of Hampton Roads Chair for the Junior League of Hampton Roads Touch a Truck Committee from June 2015 to Present Leading a team of 20 women to plan the annual Touch a Truck fundraising event for the Junior League of Hampton Roads for 2016 Co Chair for the Junior League of Hampton Roads Touch a Truck Committee from January 2015 May 2015 Helped lead a team of 20 to plan and execute a large fundraising event for the Junior League which drew a crowd over 2200 and raised over 20 000 Gamma Sigma Sigma National Service Sorority Active Alumni member at large since 201 Sorority President of the Eta Rho Chapter of Gamma Sigma Sigma from Fall 2011 Fall 2012 Sorority Service Vice President from Spring 2010 Fall 2011 Student Veterans of America Alumni member 2013 Community Service Chair 2012 2013 Additional Information Security Clearance Inactive TS SCI Clearance DONCAF completed 2008 Volunteer youth soccer coach for Virginia rush from October 2006 until October 2014 Coached children on the development of soccer skills as well as team work Coached U13 U8 and U6 co ed teams Volunteer TOPSoccer buddy since 2011 Volunteer TOPSoccer buddy since 2011 aiding children with disabilities to play soccer 1000 documented volunteer hours since 2010 continues to volunteer regularly in local community Skills Customer Service Internet Research Time Management

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:PROJECT MANAGER AND PHOTOGRAPHER Summary Executive Assistant who is skilled at multi tasking and maintaining a strong attention to detail Employs professionalism and superior communication skills to meet client and company needs Highly focused and results oriented office professional who successfully supports complex deadline driven operations Customer oriented and computer savvy Highlights Microsoft Office proficiency Articulate and well spoken Flexible Social media knowledge Appointment setting Customer service oriented Mail management Meeting planning Executive presentation development Business correspondence Scheduling Excel spreadsheets Professional and mature Strong problem solver Works well under pressure Administrative support specialist Self starter Skilled and talented photographer Types 50 words per minute Accomplishments Customer Service Handled customers effectively by identifying needs quickly gaining trust approaching complex situations and resolving problems to maximize efficiency Administration Performed administration tasks such as filing developing spreadsheets faxing reports photocopying collateral and scanning documents for inter departmental use Reporting Maintained status reports to provide management with updated information for client projects Training Successfully trained staff in all office systems and databases policies and procedures while focusing on minimizing errors and generating superior results Experience April 2007 to January 2016 Company Name City State Project Manager and Photographer 7 7 years Professionally trained through the military Over 15 years of experience with digital photography Project manager and freelance photographer Event photographer for weddings bridal showers prom and graduation photos Scheduled events planned and coordinated venues as well as bookkeeping and for all events Digitally manipulated images to improve quality as well as add artistic touch Excellent customer service and quality Provided customers with digital photography of events 100 customer satisfaction November 2012 to January 2014 Company Name City State Independent Consultant Market and sell high quality kitchen tools and accessories through in home demonstrations booths at trade shows and fundraiser programs Provided excellent marketing sales demonstrations order entry shipping receiving and customer service Maintained inventory accounting and data entry for small business October 2008 to April 2010 Company Name City State Tax Preparer Provided timely and accurate tax preparation and advice for individuals families and businesses Perform e filing tasks as per schedule Addressed complex tax issues and tax deduction problems of clients Assist clients about legal issues tax amendments and payment plans Interviewed clients and prepared taxes to achieve the most accurate and thorough results for maximum refunds using current tax laws Achieved 100 customer satisfaction and client retention utilizing company guided client relations techniques July 1988 to July 2008 Company Name Intelligence Analyst Honorable discharge after 20 years as a Naval intelligence analyst Compared correlated and disseminated valuable intelligence information to executive level directors via expedited resources during global crisis like 9 11 Haitian earthquake and the Malaysian tsunami Lived overseas in Italy as an operational intelligence analyst providing analysis and administrative assistance at an executive level While serving on two aircraft carriers responsible for providing near real time intelligence to executives as well as fighter pilots As the Independent Duty Intelligence Officer onboard a naval destroyer obligations included providing intelligence administrative support at an executive level while working independently Leading Petty Officer of a division of 30 junior enlisted sailors while stationed onboard the USS John C Stennis from September 1 2000 October 31 2003 Head of Intelligence Collection team SNOOPY team of 20 non intelligence trained personnel onboard the USS Mustin from 2002 2005 including providing all intelligence preparation and education for team members Education 2013 Old dominion UNIVERSITY City State US Bachelors of Art History History Major with Minors in French Geography and Secondary Education Achievements Organizations Inducted into Pi Delta Phi Spring 2013 Collegiate French National Honor Society Received the 2013 Emerging Leaders Award from Gamma Sigma Sigma National Service Sorority President of Eta Rho Chapter of Gamma Sigma Sigma National Service Sorority Inc Member of French Club Community Service Officer of ODU Student Veterans Association and Member of Baptist Campus Ministries Languages Able to speak read and write French Interests Associations Junior League Of Hampton Roads Chair for the Junior League of Hampton Roads Touch a Truck Committee from June 2015 to Present Leading a team of 20 women to plan the annual Touch a Truck fundraising event for the Junior League of Hampton Roads for 2016 Co Chair for the Junior League of Hampton Roads Touch a Truck Committee from January 2015 May 2015 Helped lead a team of 20 to plan and execute a large fundraising event for the Junior League which drew a crowd over 2200 and raised over 20 000 Gamma Sigma Sigma National Service Sorority Active Alumni member at large since 201 Sorority President of the Eta Rho Chapter of Gamma Sigma Sigma from Fall 2011 Fall 2012 Sorority Service Vice President from Spring 2010 Fall 2011 Student Veterans of America Alumni member 2013 Community Service Chair 2012 2013 Additional Information Security Clearance Inactive TS SCI Clearance DONCAF completed 2008 Volunteer youth soccer coach for Virginia rush from October 2006 until October 2014 Coached children on the development of soccer skills as well as team work Coached U13 U8 and U6 co ed teams Volunteer TOPSoccer buddy since 2011 Volunteer TOPSoccer buddy since 2011 aiding children with disabilities to play soccer 1000 documented volunteer hours since 2010 continues to volunteer regularly in local community Skills Customer Service Internet Research Time Management

Generate a Resume for a Chef Job

TUTOR Professional Summary Self motivated and detail oriented individual with comprehensive training in ICD 10 CM PCS CPT and HCPCS II coding Focused individual who has demonstrated ability to work well independently while actively coordinating with other team members Seeking medical coding position Education and Training July 2016 Career Step Professional Medical Coding and Billing Program City State Certificate of Graduation with Honors Inpatient and Outpatient coding Medical Terminology Anatomy Pathophysiology Professional Affiliations American Academy of Professional Coders AAPC Member CPC A 7 23 2016 American Health Information Management Association AHIMA Member Professional Experience 01 2013 to 01 2015 Tutor Company Name Tutored homeschool students in weekly high school prep courses Researched planned and facilitated studies in Latin Debate Literature Composition Algebra Science Geography and History Provided parent mentoring and support 01 2011 to Current Office Manager Company Name Tracked financial transactions Monitored accounts receivable accounts payable Negotiated with vendors and customers Produced profit and loss statements 01 2008 to 01 2014 Independent Sales Consultant Company Name Presented product demonstrations Communicated with hosts and customers and provided product support Recruited and mentored new consultants Won numerous sales and recruiting level recognitions and promotions Skills computer systems organized self starter grammar communicates well

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:TUTOR Professional Summary Self motivated and detail oriented individual with comprehensive training in ICD 10 CM PCS CPT and HCPCS II coding Focused individual who has demonstrated ability to work well independently while actively coordinating with other team members Seeking medical coding position Education and Training July 2016 Career Step Professional Medical Coding and Billing Program City State Certificate of Graduation with Honors Inpatient and Outpatient coding Medical Terminology Anatomy Pathophysiology Professional Affiliations American Academy of Professional Coders AAPC Member CPC A 7 23 2016 American Health Information Management Association AHIMA Member Professional Experience 01 2013 to 01 2015 Tutor Company Name Tutored homeschool students in weekly high school prep courses Researched planned and facilitated studies in Latin Debate Literature Composition Algebra Science Geography and History Provided parent mentoring and support 01 2011 to Current Office Manager Company Name Tracked financial transactions Monitored accounts receivable accounts payable Negotiated with vendors and customers Produced profit and loss statements 01 2008 to 01 2014 Independent Sales Consultant Company Name Presented product demonstrations Communicated with hosts and customers and provided product support Recruited and mentored new consultants Won numerous sales and recruiting level recognitions and promotions Skills computer systems organized self starter grammar communicates well

Generate a Resume for a Chef Job

BARTENDER SERVER TRAINER BANQUET EVENT CAPTAIN Summary Seeking a position with a company dedicated to growth as well as acknowledgment of extraordinary efforts achievements I am a results driven individual with a professional work ethic and verifiable sales and sales management experience I possess excellent interpersonal communication and relationship building skills can listen attentively communicate persuasively and follow through diligently I consider myself a leader striving to achieve continuous success in all facets of business sales and management while simultaneously providing the means for my team to also reach exponential success Highlights Leadership Business Development Hard Worker Customer Acquisition Referral Repeat Business Generation Public Speaking Objection Handling Consultative Sales Team Player Bilingual Accomplishments Received Deans List or Presidents List every Academic Semester Achieved highest sales promotion in the company within 9 months in two new territories Awarded to Vector Marketing s President s Club in both the Spring Summer Campaign of 2012 see letter or recommendation Trained in negotiation and time management Increased customer attendance on slowest days at the Bar by providing fast friendly and memorable service Named Employee of the Month on multiple occasions Field trained new hires offering a model of successful performance Conducted interviews for over 110 applicants Collaborated with the Branch Manager to recruit and train a sales force ranked 1 Branch Office for 2nd Summer Conference Sales Push Out of roughly 75 Offices Attended 10 professional conferences divisional meetings as a sales representative with members of the corporate staff Experience Company Name City State Bartender Server Trainer Banquet Event Captain 02 2013 to Current Interacting with guests fellow workers and supervisors in a polite considerate and welcoming manner to make sure all guests have a perfect bar experience Trained and prepared new staff members to uphold the standards of a fine dining restaurant and provide guidance throughout their trial of employment Uphold company standards by executing steps of service flawlessly to maximize level of hospitality for guests and profitability for the company Supervise service teams for private events by assigning responsibilities among staff members organizing staff to properly follow BEO guidelines ensuring the setup of the venue and streamlining communication between guests servers and chefs Facilitate company changes by soliciting coworker feedback opening communication with management to improve standards of accountability for staff members and positively influencing private event standards to increase guests satisfaction Additional responsibilities Handling customer payments Maintaining an accurate cash drawer Assisting co workers Distributing servers money earned Attempting to limit problems and liability related to a guest s excessive drinking Minimizing waste to control cost and managing inventory Company Name City State Assistant Sales Manager 04 2012 to 02 2013 Office administration work in addition to upholding the structure of advertising and recruiting Consistently assisted in 19 hour training seminars and personally directed sales team development programs Assisted in conducting a demographic study of new potential territories and selecting an office location to lease Conducted 90 minute interviews for 110 qualified applicants and was granted the ultimate decision in terms of their employment Assisted in developing and implementing advertising strategies in a multitude of media forms including direct mail web newspaper posters and in hand cards flyers Working in coordination with local colleges in attempts to help students find summer work Assisted in hiring and training all sales staff for new Branch Office location Consulted 15 30 representatives on a weekly basis instilling the importance of time management and goal setting serving as a coach for representatives with little to no experience Led sales calls with team members to establish sales and customer retention goals Assisted in analyzing weekly sales and developing strategies to increase office performance through weekly staff meetings Generated monthly and annual sales reports Monitored customer preferences to determine focus of sales efforts Collaborated with the Branch Manager to recruit and train a sales force ranked 1 Branch Office for 2nd Summer Conference Sales Push Out of roughly 75 Offices Assisted Branch Manager in leading office to sell over 110k for the Summer Campaign surpassing the previous years by 157 Consistently sold CUTCO Cutlery around Assistant Manager duties and stood as a positive influence for sales representatives by continuing to conduct Field Training Company Name City State Sales Representative Field Sales Manager 09 2011 to 02 2013 Operate as an independent contractor selling CUTCO high quality cutlery and culinary products directly to customers on a one on one in home professional appointment basis I took part in helping Vector Marketing sell over 250 Million worth of CUTCO nationwide Handled everything directly from initial contact to the close of the sale in addition to follow up appointments for servicing Emphasized product features based on analysis of customers needs Collaborated with colleagues to exchange selling strategies and marketing information Scheduled an average of 20 appointments during sales pushes Shared product knowledge with customers while making personal recommendations Developed own customer referral base by averaging 10 15 personal recommendations per appointment Recognized for ability to quickly establish rapport with customers in turn building a residual recommendation base Obtained invitation to Presidents Club two consecutive campaigns Achieved highest Sales Promotion in the company Personal Career Sales 30 000 within 9 months while working in two completely new territories Field trained new representatives offering a model of successful performance Attended 10 professional conferences and divisional meetings all around the East Coast with members of the corporate staff Over 450 Average Order 80 Closing Ratio Career CUTCO Sales exceeded 43 000 Company Name City State Food Runner Server 04 2010 to 08 2011 I held this position while still attending George Mason High School Many of my responsibilities are already listed above However a detailed elaboration on my duties as a Food Runner Server is available upon request Education Bachelor of Science Neuroscience Northern Virginia Community College City State USA GPA GPA 3 9 Transfer Program for George Mason University Currently Enrolled GPA 3 9 40 Credits Completed Dean s List or President s List every semester Have taken and passed multiple Computer Competency courses which included learning and mastering the functions of Microsoft Word PowerPoint Excel Access Publisher and OneNote Also completed a course on Web Design Bachelor of Science Biology Psychology Saint Petersburg College City State USA GPA GPA 4 0 Transfer Program for University of Florida 2012 GPA 4 0 Dean s List every semester Coursework in Communications and Psychology Voluntarism Study Group Leader for Psychology Department High School Diploma General with IB Studies George Mason High School City State USA Class of 2011 Concentration in Math and Science Completed IB Math Studies Awarded 3 College Credits Completed and received prefect score in IB Spanish IV Awarded 7 College Credits Interests I am a fan of good food and wine I am always trying new restaurants all over town Some other activities I enjoy are Hiking Racquetball Snowboarding Horseback Riding and visiting with friends and family I love traveling because I see it as the easiest way to seek growth as an individual I have been fortunate enough to have experienced Canada China Thailand Peru Argentina Chile Spain and Germany Ideally this list will continue to grow Languages Bilingual English Spanish Fluent reading and writing Skills Other Skills Include Public Speaking Leadership Team Building Establishing Good Rapport Time Management Self Motivation Problem Solving Ability To Analyze Sales As Well As Guest Satisfaction and Ability To Work Well With Others Additional Information Attached are two letters of recommendations Multiple references are available upon request

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:BARTENDER SERVER TRAINER BANQUET EVENT CAPTAIN Summary Seeking a position with a company dedicated to growth as well as acknowledgment of extraordinary efforts achievements I am a results driven individual with a professional work ethic and verifiable sales and sales management experience I possess excellent interpersonal communication and relationship building skills can listen attentively communicate persuasively and follow through diligently I consider myself a leader striving to achieve continuous success in all facets of business sales and management while simultaneously providing the means for my team to also reach exponential success Highlights Leadership Business Development Hard Worker Customer Acquisition Referral Repeat Business Generation Public Speaking Objection Handling Consultative Sales Team Player Bilingual Accomplishments Received Deans List or Presidents List every Academic Semester Achieved highest sales promotion in the company within 9 months in two new territories Awarded to Vector Marketing s President s Club in both the Spring Summer Campaign of 2012 see letter or recommendation Trained in negotiation and time management Increased customer attendance on slowest days at the Bar by providing fast friendly and memorable service Named Employee of the Month on multiple occasions Field trained new hires offering a model of successful performance Conducted interviews for over 110 applicants Collaborated with the Branch Manager to recruit and train a sales force ranked 1 Branch Office for 2nd Summer Conference Sales Push Out of roughly 75 Offices Attended 10 professional conferences divisional meetings as a sales representative with members of the corporate staff Experience Company Name City State Bartender Server Trainer Banquet Event Captain 02 2013 to Current Interacting with guests fellow workers and supervisors in a polite considerate and welcoming manner to make sure all guests have a perfect bar experience Trained and prepared new staff members to uphold the standards of a fine dining restaurant and provide guidance throughout their trial of employment Uphold company standards by executing steps of service flawlessly to maximize level of hospitality for guests and profitability for the company Supervise service teams for private events by assigning responsibilities among staff members organizing staff to properly follow BEO guidelines ensuring the setup of the venue and streamlining communication between guests servers and chefs Facilitate company changes by soliciting coworker feedback opening communication with management to improve standards of accountability for staff members and positively influencing private event standards to increase guests satisfaction Additional responsibilities Handling customer payments Maintaining an accurate cash drawer Assisting co workers Distributing servers money earned Attempting to limit problems and liability related to a guest s excessive drinking Minimizing waste to control cost and managing inventory Company Name City State Assistant Sales Manager 04 2012 to 02 2013 Office administration work in addition to upholding the structure of advertising and recruiting Consistently assisted in 19 hour training seminars and personally directed sales team development programs Assisted in conducting a demographic study of new potential territories and selecting an office location to lease Conducted 90 minute interviews for 110 qualified applicants and was granted the ultimate decision in terms of their employment Assisted in developing and implementing advertising strategies in a multitude of media forms including direct mail web newspaper posters and in hand cards flyers Working in coordination with local colleges in attempts to help students find summer work Assisted in hiring and training all sales staff for new Branch Office location Consulted 15 30 representatives on a weekly basis instilling the importance of time management and goal setting serving as a coach for representatives with little to no experience Led sales calls with team members to establish sales and customer retention goals Assisted in analyzing weekly sales and developing strategies to increase office performance through weekly staff meetings Generated monthly and annual sales reports Monitored customer preferences to determine focus of sales efforts Collaborated with the Branch Manager to recruit and train a sales force ranked 1 Branch Office for 2nd Summer Conference Sales Push Out of roughly 75 Offices Assisted Branch Manager in leading office to sell over 110k for the Summer Campaign surpassing the previous years by 157 Consistently sold CUTCO Cutlery around Assistant Manager duties and stood as a positive influence for sales representatives by continuing to conduct Field Training Company Name City State Sales Representative Field Sales Manager 09 2011 to 02 2013 Operate as an independent contractor selling CUTCO high quality cutlery and culinary products directly to customers on a one on one in home professional appointment basis I took part in helping Vector Marketing sell over 250 Million worth of CUTCO nationwide Handled everything directly from initial contact to the close of the sale in addition to follow up appointments for servicing Emphasized product features based on analysis of customers needs Collaborated with colleagues to exchange selling strategies and marketing information Scheduled an average of 20 appointments during sales pushes Shared product knowledge with customers while making personal recommendations Developed own customer referral base by averaging 10 15 personal recommendations per appointment Recognized for ability to quickly establish rapport with customers in turn building a residual recommendation base Obtained invitation to Presidents Club two consecutive campaigns Achieved highest Sales Promotion in the company Personal Career Sales 30 000 within 9 months while working in two completely new territories Field trained new representatives offering a model of successful performance Attended 10 professional conferences and divisional meetings all around the East Coast with members of the corporate staff Over 450 Average Order 80 Closing Ratio Career CUTCO Sales exceeded 43 000 Company Name City State Food Runner Server 04 2010 to 08 2011 I held this position while still attending George Mason High School Many of my responsibilities are already listed above However a detailed elaboration on my duties as a Food Runner Server is available upon request Education Bachelor of Science Neuroscience Northern Virginia Community College City State USA GPA GPA 3 9 Transfer Program for George Mason University Currently Enrolled GPA 3 9 40 Credits Completed Dean s List or President s List every semester Have taken and passed multiple Computer Competency courses which included learning and mastering the functions of Microsoft Word PowerPoint Excel Access Publisher and OneNote Also completed a course on Web Design Bachelor of Science Biology Psychology Saint Petersburg College City State USA GPA GPA 4 0 Transfer Program for University of Florida 2012 GPA 4 0 Dean s List every semester Coursework in Communications and Psychology Voluntarism Study Group Leader for Psychology Department High School Diploma General with IB Studies George Mason High School City State USA Class of 2011 Concentration in Math and Science Completed IB Math Studies Awarded 3 College Credits Completed and received prefect score in IB Spanish IV Awarded 7 College Credits Interests I am a fan of good food and wine I am always trying new restaurants all over town Some other activities I enjoy are Hiking Racquetball Snowboarding Horseback Riding and visiting with friends and family I love traveling because I see it as the easiest way to seek growth as an individual I have been fortunate enough to have experienced Canada China Thailand Peru Argentina Chile Spain and Germany Ideally this list will continue to grow Languages Bilingual English Spanish Fluent reading and writing Skills Other Skills Include Public Speaking Leadership Team Building Establishing Good Rapport Time Management Self Motivation Problem Solving Ability To Analyze Sales As Well As Guest Satisfaction and Ability To Work Well With Others Additional Information Attached are two letters of recommendations Multiple references are available upon request

Generate a Resume for a Chef Job

Ashanique Gray Summary Diligently coordinates all warehouse activities to keep products moving quickly and meet continuous shipping demands Highly organized leader with good program management and team building abilities focused on maximizing efficiency and performance Proven track record of enforcing best practices in fast paced environments Skills Mental health assessments Behavior modification Conflict mediation Data analysis and reporting Loading unloading trailers Machine operations Team lead Communication skills Structured value is a must Cleansiness and professionalism Experience Express Employment Professionals City State Company Name Jan 2014 to May 2021 While working for this company i worked for fedex in halethorpe Md Amazon Dap and Goetes candy company Employed skills in crisis intervention to help resolve difficult situations Improved profit margins by streamlining operations and workflow Defined strategies and created a plan to achieve ambitious operational objectives Motivated and encouraged team members to communicate more openly and constructively with each other Resolved interpersonal conflicts by listening finding common ground and building relationships Demonstrated leadership by making improvements to work processes and helping to train others Palletizing work order packages and operating power jack machine to store away orders Scan Sort Training on the job First Team Staffing City State Company Name Mar 2013 to Aug 2020 Authored error free formal and informal business correspondence Provided insight regarding job duties to optimize productivity Supported executive decision making by reporting on metrics and recommending actionable improvements Diminished obstacles and saved time spearheading special projects through effective emergency resolution Trailer load Outbound exbound Scanning Shrink wrapping Machine operations Team lead training individuals that needed strength in some business areas Pick and pack production Scanning shipping and receiving data entry I have worked on many different warehouse plantations due to temp agencys work availability Server Waiter Team Lead City State Company Name Sep 2013 to Dec 2016 Provided exceptional service to more than 200 customers per day at La Fontaine Bleu establishment Server Busser Cook Cook prep Arranged place settings with fresh tablecloths tableware and flowers to beautify table Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations Walked among tables and refilled water and beverage glasses or took orders for more drinks and food Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships Collaborated with host bus person and cook to serve up food and beverage options Operated and maintained cleaning equipment and tools including dishwasher hand wash stations pot scrubbing station and trash compactor Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions Served plated dinners buffet style dinners and passed hors d oeuvres for parties Carried appetizer and drink trays around Type events maneuvering around guests and furniture without spilling Greeted customers answered questions and recommended specials wine and desserts to increase profits Prepared salads appetizers and set up garnish stations to assist kitchen staff Collected dishes promptly after each course cleared crumbs and glassware and maintained customer satisfaction Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution Greeted arriving guests and escorted each to assigned tables took drink orders and answered questions about events Washed buffet restaurant and banquet items including silverware dishes cooking utensils equipment and displays Educated guests on meals during wedding and birthday events answering questions and bringing special orders Welcomed guests with personable attitude and smile offering to bring beverage orders while reviewing menu options Education and Training High School Diploma Chesapeake High School Jun 2012 City Completed continuing education in Human Services Social Worker for bachelors degree Currently a student in college I am an A and B student with a few college credits 3 5 Gpa Level Some College No Degree Human Services Social Worker CCBC Essex Campus City I am working towards my bachelors degree I have a few credits Serving society is very important to me Accomplishments Consistently maintained high customer satisfaction ratings Led team to achieve improvements on work productions earning recognition from upper management and financial reward I have trained and lead many individuals of all ages as well as mentoring and being therapuetic to all employees and business demands I believe in working as a team efficiently and productively All jobs must be done on a timely and organized matter

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Ashanique Gray Summary Diligently coordinates all warehouse activities to keep products moving quickly and meet continuous shipping demands Highly organized leader with good program management and team building abilities focused on maximizing efficiency and performance Proven track record of enforcing best practices in fast paced environments Skills Mental health assessments Behavior modification Conflict mediation Data analysis and reporting Loading unloading trailers Machine operations Team lead Communication skills Structured value is a must Cleansiness and professionalism Experience Express Employment Professionals City State Company Name Jan 2014 to May 2021 While working for this company i worked for fedex in halethorpe Md Amazon Dap and Goetes candy company Employed skills in crisis intervention to help resolve difficult situations Improved profit margins by streamlining operations and workflow Defined strategies and created a plan to achieve ambitious operational objectives Motivated and encouraged team members to communicate more openly and constructively with each other Resolved interpersonal conflicts by listening finding common ground and building relationships Demonstrated leadership by making improvements to work processes and helping to train others Palletizing work order packages and operating power jack machine to store away orders Scan Sort Training on the job First Team Staffing City State Company Name Mar 2013 to Aug 2020 Authored error free formal and informal business correspondence Provided insight regarding job duties to optimize productivity Supported executive decision making by reporting on metrics and recommending actionable improvements Diminished obstacles and saved time spearheading special projects through effective emergency resolution Trailer load Outbound exbound Scanning Shrink wrapping Machine operations Team lead training individuals that needed strength in some business areas Pick and pack production Scanning shipping and receiving data entry I have worked on many different warehouse plantations due to temp agencys work availability Server Waiter Team Lead City State Company Name Sep 2013 to Dec 2016 Provided exceptional service to more than 200 customers per day at La Fontaine Bleu establishment Server Busser Cook Cook prep Arranged place settings with fresh tablecloths tableware and flowers to beautify table Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations Walked among tables and refilled water and beverage glasses or took orders for more drinks and food Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships Collaborated with host bus person and cook to serve up food and beverage options Operated and maintained cleaning equipment and tools including dishwasher hand wash stations pot scrubbing station and trash compactor Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions Served plated dinners buffet style dinners and passed hors d oeuvres for parties Carried appetizer and drink trays around Type events maneuvering around guests and furniture without spilling Greeted customers answered questions and recommended specials wine and desserts to increase profits Prepared salads appetizers and set up garnish stations to assist kitchen staff Collected dishes promptly after each course cleared crumbs and glassware and maintained customer satisfaction Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution Greeted arriving guests and escorted each to assigned tables took drink orders and answered questions about events Washed buffet restaurant and banquet items including silverware dishes cooking utensils equipment and displays Educated guests on meals during wedding and birthday events answering questions and bringing special orders Welcomed guests with personable attitude and smile offering to bring beverage orders while reviewing menu options Education and Training High School Diploma Chesapeake High School Jun 2012 City Completed continuing education in Human Services Social Worker for bachelors degree Currently a student in college I am an A and B student with a few college credits 3 5 Gpa Level Some College No Degree Human Services Social Worker CCBC Essex Campus City I am working towards my bachelors degree I have a few credits Serving society is very important to me Accomplishments Consistently maintained high customer satisfaction ratings Led team to achieve improvements on work productions earning recognition from upper management and financial reward I have trained and lead many individuals of all ages as well as mentoring and being therapuetic to all employees and business demands I believe in working as a team efficiently and productively All jobs must be done on a timely and organized matter

Generate a Resume for a Chef Job

EVENT LEAD PREP COOK ASSISTANT PASTRY CHEF Summary Talented cook with a diverse culinary background encompassing family style meals restaurant management and on site catering Successful history of motivating kitchen personnel to maintain high performance standards and excellence Experience Event Lead Prep Cook Assistant Pastry Chef Jan 2015 to Dec 2016 Company Name City State As an Event Lead I was expected to deliver an eating experience that reflected the integrity and reputation of the company I was employed by In doing so I was responsible for managing an event team of up to 40 people at times This included but was not limited to delegating responsibilities managing break and leave times loading delivering and training new employees As a Prep Cook I prepared food desserts and drinks according to recipes and specifications from the executive chef I also cooled stored and labeled according to industry and health code standards At I was able to have creative input during menu planning As the Assistant Pastry Chef I was responsible for completing a daily prep list ie cakes cookies breads pastries and candies etc according to chef specifications and recipes while utilizing various baking methods and equipment I was also in charge of training and assisting two other bakers in their daily prep Also facilitating meeting regarding performance After my Exec Pastry Chef left I was then responsible for scheduling making prep lists ordering from various vendors attending weekly BEO meetings menu planning and wedding cake deliveries Line Cook May 2014 to Dec 2015 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained updated knowledge of local competition and restaurant industry trends Led shifts while personally preparing food items and executing requests based on required specifications Regularly interacted with guests to obtain feedback on product quality and service levels Achieved and exceeded performance budget and team goals Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Practiced safe food handling procedures at all times Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes Line Cook May 2014 to Oct 2014 Company Name City State Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained updated knowledge of local competition and restaurant industry trends Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Practiced safe food handling procedures at all times Recommended menu items to the Executive Chef for new dish development holidays special events and promotions Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes Baker Dec 2013 to May 2014 Company Name City State Mixed dough scaled breads and performed all baking duties Baked consistent quality items by accurately mixing dividing shaping and proofing Operated bread slicers proofers ovens and packaging machines capable of producing bread in copious amounts in minimal time These tasks required one to be able to be on their feet for 8 continuous hours and at temperatures often times exceeding 100 degrees Properly wrapped boxed and weighed bakery department products Achieved and exceeded performance budget and team goals Sous Chef Jan 2010 to Nov 2013 Company Name City State Developed menus pricing and special food offerings to increase revenue and customer satisfaction Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Actively involved in cost control sanitation menu development training recruitment private dining and catering Maintained updated knowledge of local competition and restaurant industry trends Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Led shifts while personally preparing food items and executing requests based on required specifications Regularly interacted with guests to obtain feedback on product quality and service levels Enhanced and maintained the central standardized recipe and ingredient repository including nutritional and cost information Recommended menu items to the Executive Chef for new dish development holidays special events and promotions Education High School Diploma Thomas Edison Senior High School City State San Joaquin Delta Community College City State Skills Attention to detail budget cooking baking customer satisfaction delivery special events hiring packaging policies pricing producing proofing quality recruiting safety scheduling and supervising

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EVENT LEAD PREP COOK ASSISTANT PASTRY CHEF Summary Talented cook with a diverse culinary background encompassing family style meals restaurant management and on site catering Successful history of motivating kitchen personnel to maintain high performance standards and excellence Experience Event Lead Prep Cook Assistant Pastry Chef Jan 2015 to Dec 2016 Company Name City State As an Event Lead I was expected to deliver an eating experience that reflected the integrity and reputation of the company I was employed by In doing so I was responsible for managing an event team of up to 40 people at times This included but was not limited to delegating responsibilities managing break and leave times loading delivering and training new employees As a Prep Cook I prepared food desserts and drinks according to recipes and specifications from the executive chef I also cooled stored and labeled according to industry and health code standards At I was able to have creative input during menu planning As the Assistant Pastry Chef I was responsible for completing a daily prep list ie cakes cookies breads pastries and candies etc according to chef specifications and recipes while utilizing various baking methods and equipment I was also in charge of training and assisting two other bakers in their daily prep Also facilitating meeting regarding performance After my Exec Pastry Chef left I was then responsible for scheduling making prep lists ordering from various vendors attending weekly BEO meetings menu planning and wedding cake deliveries Line Cook May 2014 to Dec 2015 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained updated knowledge of local competition and restaurant industry trends Led shifts while personally preparing food items and executing requests based on required specifications Regularly interacted with guests to obtain feedback on product quality and service levels Achieved and exceeded performance budget and team goals Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Practiced safe food handling procedures at all times Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes Line Cook May 2014 to Oct 2014 Company Name City State Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained updated knowledge of local competition and restaurant industry trends Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Practiced safe food handling procedures at all times Recommended menu items to the Executive Chef for new dish development holidays special events and promotions Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes Baker Dec 2013 to May 2014 Company Name City State Mixed dough scaled breads and performed all baking duties Baked consistent quality items by accurately mixing dividing shaping and proofing Operated bread slicers proofers ovens and packaging machines capable of producing bread in copious amounts in minimal time These tasks required one to be able to be on their feet for 8 continuous hours and at temperatures often times exceeding 100 degrees Properly wrapped boxed and weighed bakery department products Achieved and exceeded performance budget and team goals Sous Chef Jan 2010 to Nov 2013 Company Name City State Developed menus pricing and special food offerings to increase revenue and customer satisfaction Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Actively involved in cost control sanitation menu development training recruitment private dining and catering Maintained updated knowledge of local competition and restaurant industry trends Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Led shifts while personally preparing food items and executing requests based on required specifications Regularly interacted with guests to obtain feedback on product quality and service levels Enhanced and maintained the central standardized recipe and ingredient repository including nutritional and cost information Recommended menu items to the Executive Chef for new dish development holidays special events and promotions Education High School Diploma Thomas Edison Senior High School City State San Joaquin Delta Community College City State Skills Attention to detail budget cooking baking customer satisfaction delivery special events hiring packaging policies pricing producing proofing quality recruiting safety scheduling and supervising

Generate a Resume for a Chef Job

LECTURER CHEF INSTRUCTOR RESEARCHER AND RECRUITER Professional Profile A goal driven food service manager dietitian and culinary professional specializing in quick paced high volume operations team building and systems improvement eager to offer 15 years experience towards maximizing productivity and profitability Highlights 6 years dynamic LLUH training and employment Multi unit manager 2 000 20 000 daily meals National and international director to 100 employees and 500 independent contractors Extensive experience managing audits Excellent communicator Adept computer skills Recipe modification specialist Zero based budget management Accomplishments Experienced Operations Director Executive management of 500 national and international sales agent grew portfolio from start up to 12 million monthly processing volume Experienced food service manager CBS Studios multi unit single unit manager for Marriott concepts including Bob s Big Boy and Alley s Restaurants and Burger King Participation Driven Grew participation at CBS Studios by expanding audience services increasing ready made and redesigned customer flow to increase speed of service Compliance Committed Provided menu compliance and policies for all food allergies at CHOC Hospital and Casa Colina Hospital and drew upon best practices as well as emerging evidence Recipe Modification Specialist Established compliant menus and recipes for kidney patients at Kaiser Hospital to include culturally relevant options Farmer Focused Connected the Cal Poly harvest through Taste of the Farm Store by providing student opportunities for nutritional education and cooking demonstrations Supported locally grown by incorporating Rialto farmer Adams Acres to Rialto Unified School District Dedicated Professional Regularly attend conferences to include Childhood Obesity Conference California Dietetics Conference Foods and Nutrition Conference Expo and Experimental Biology Professional Memberships The Academy of Nutrition and Dietetics California Dietetics Association Inland District Dietetic Association School Nutrition Services Dietetic Practice Group and School Nutrition Association Professional Experience 01 2013 to Current Lecturer Chef Instructor Researcher and Recruiter Company Name City State Created sustainable clinical nutrition resources for patient care Provided engaging lectures integrating nutrition and foods earning the highest peer evaluation Integrated Affordable Health Care Act clinical impacts and resources throughout lecture series Provided dynamic cooking shows for LLUH audiences of 20 500 compliant to protocol 02 2012 to Current Professor Biology and Nutrition Department Company Name City State Constructed a dynamic nutrition curriculum syllabus consistent with department standards Tailored unique classroom activities to enhance comprehension and participation as well as foster communication Created fluid and engaging classroom instruction centered around cutting edge presentations authored to support the assigned textbook current evidence based practices and guidelines 09 2010 to Current Nutrition Chef Consultant Company Name State Claremont USD Crafted signature recipes from the edible gardens and presented the recipes at the open house to the press parents and children Provided nutritional instruction to the teachers grades 6 12 to support the wellness policies Authored nutrition services newsletter distributed campus wide Rialto USD Selected to teach K 12 teachers project based learning over a 3 year continuum for the fields of nutrition foods and health Integrated leading edge science and technology such as crowd mapping windshield survey and farm to table Resulted in five unique lesson plans and above average reviews Collaborating with the City of Rialto Healthy Rialto and RUSD staff to bring GIS mapping to the district for mutual benefit Fontana USD Created high energy televised food demonstration to increase salad bar participation for grand opening Uniquely crafted carrot smoothies resulted in nearly 100 participation of the salad bar San Bernardino City USD Partnered with SACHS Clinic to provide cooking classes at Victoria Elementary to bilingual audience Coordinated fluid and engaging evening of instruction which resulted in participation of parents and students Created culturally relevant recipes with nutrient rich profiles 06 2006 to 08 2009 Chef Instructor Nutritionist Company Name City State Created interactive curricula uniquely tailored for children ages 4 16 to include farm to table cooking Synchronized specialty programs that accommodated all food allergies ensuring accessibility to all Restructured banquet services for 300 Performance Night visitors Education 2011 Master of Public Health Nutrition Loma Linda University City State 92354 2009 Bachelor of Science Human Nutrition California State Polytechnic University City 2006 Associate of Science Culinary Arts Le Cordon Bleu City State Credentials and Certificates Registered Dietitian 1023289 ServSafe Management 11458213 Additional Information Community Connector Founded the largest community based public safety organization that is well regarded throughout the region and recognized by Senator Carol Liu 2014 Women Mean Business award and Chief of Police Paul Cooper and City of Claremont 2013 Community Hero LA County Fair award

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:LECTURER CHEF INSTRUCTOR RESEARCHER AND RECRUITER Professional Profile A goal driven food service manager dietitian and culinary professional specializing in quick paced high volume operations team building and systems improvement eager to offer 15 years experience towards maximizing productivity and profitability Highlights 6 years dynamic LLUH training and employment Multi unit manager 2 000 20 000 daily meals National and international director to 100 employees and 500 independent contractors Extensive experience managing audits Excellent communicator Adept computer skills Recipe modification specialist Zero based budget management Accomplishments Experienced Operations Director Executive management of 500 national and international sales agent grew portfolio from start up to 12 million monthly processing volume Experienced food service manager CBS Studios multi unit single unit manager for Marriott concepts including Bob s Big Boy and Alley s Restaurants and Burger King Participation Driven Grew participation at CBS Studios by expanding audience services increasing ready made and redesigned customer flow to increase speed of service Compliance Committed Provided menu compliance and policies for all food allergies at CHOC Hospital and Casa Colina Hospital and drew upon best practices as well as emerging evidence Recipe Modification Specialist Established compliant menus and recipes for kidney patients at Kaiser Hospital to include culturally relevant options Farmer Focused Connected the Cal Poly harvest through Taste of the Farm Store by providing student opportunities for nutritional education and cooking demonstrations Supported locally grown by incorporating Rialto farmer Adams Acres to Rialto Unified School District Dedicated Professional Regularly attend conferences to include Childhood Obesity Conference California Dietetics Conference Foods and Nutrition Conference Expo and Experimental Biology Professional Memberships The Academy of Nutrition and Dietetics California Dietetics Association Inland District Dietetic Association School Nutrition Services Dietetic Practice Group and School Nutrition Association Professional Experience 01 2013 to Current Lecturer Chef Instructor Researcher and Recruiter Company Name City State Created sustainable clinical nutrition resources for patient care Provided engaging lectures integrating nutrition and foods earning the highest peer evaluation Integrated Affordable Health Care Act clinical impacts and resources throughout lecture series Provided dynamic cooking shows for LLUH audiences of 20 500 compliant to protocol 02 2012 to Current Professor Biology and Nutrition Department Company Name City State Constructed a dynamic nutrition curriculum syllabus consistent with department standards Tailored unique classroom activities to enhance comprehension and participation as well as foster communication Created fluid and engaging classroom instruction centered around cutting edge presentations authored to support the assigned textbook current evidence based practices and guidelines 09 2010 to Current Nutrition Chef Consultant Company Name State Claremont USD Crafted signature recipes from the edible gardens and presented the recipes at the open house to the press parents and children Provided nutritional instruction to the teachers grades 6 12 to support the wellness policies Authored nutrition services newsletter distributed campus wide Rialto USD Selected to teach K 12 teachers project based learning over a 3 year continuum for the fields of nutrition foods and health Integrated leading edge science and technology such as crowd mapping windshield survey and farm to table Resulted in five unique lesson plans and above average reviews Collaborating with the City of Rialto Healthy Rialto and RUSD staff to bring GIS mapping to the district for mutual benefit Fontana USD Created high energy televised food demonstration to increase salad bar participation for grand opening Uniquely crafted carrot smoothies resulted in nearly 100 participation of the salad bar San Bernardino City USD Partnered with SACHS Clinic to provide cooking classes at Victoria Elementary to bilingual audience Coordinated fluid and engaging evening of instruction which resulted in participation of parents and students Created culturally relevant recipes with nutrient rich profiles 06 2006 to 08 2009 Chef Instructor Nutritionist Company Name City State Created interactive curricula uniquely tailored for children ages 4 16 to include farm to table cooking Synchronized specialty programs that accommodated all food allergies ensuring accessibility to all Restructured banquet services for 300 Performance Night visitors Education 2011 Master of Public Health Nutrition Loma Linda University City State 92354 2009 Bachelor of Science Human Nutrition California State Polytechnic University City 2006 Associate of Science Culinary Arts Le Cordon Bleu City State Credentials and Certificates Registered Dietitian 1023289 ServSafe Management 11458213 Additional Information Community Connector Founded the largest community based public safety organization that is well regarded throughout the region and recognized by Senator Carol Liu 2014 Women Mean Business award and Chief of Police Paul Cooper and City of Claremont 2013 Community Hero LA County Fair award

Generate a Resume for a Chef Job

LEAD CHEF FOOD TRUCK MANAGER Summary At the Culinary Institute of America I was taught and mentored by an expert team of world renowned chefs and professors with outstanding industry and education credentials I gained extensive exposure and experience through the advanced culinary curriculum that is only offered at CIA My education went beyond memorizing and executing foods cooking techniques and recipes I learned how to analyze foods how to adapt them and most important how to get creative with them I am well trained in both classic and contemporary culinary methods and techniques and developed a strong understanding of how to prepare a wide variety of global cuisines as well as wine beer pairing I have had the opportunity to work with famed Chef Larry Forgione The Godfather of American Cuisine father of Iron Chef Marc Forgione Learning the true practice of sourcing local ingredients into the restaurant known as farm to table cooking I gained extensive hands on experience in CIA professional kitchens and bakeshops and in their award winning student staffed restaurants including the American Bounty Restaurant and Ristorante Caterina de Medici St Andrews Restaurant I gained both back of the house and front of the house experience under the guidance of the expert faculty and through a 5 month externship at Walt Disney World s 3rd signature premier restaurant Artist Point in Orlando Florida at the Wilderness Lodge in Magic Kingdom Additionally I gained solid professional experience at Cattail Creek Country club in Maryland running the private catering businesses Highlights Focused and disciplined High volume production capability Contemporary sauce work Well tuned palette Sense of urgency Problem Solver ServSafe certified Accomplishments Recipient of 2011 Glenelg High School Principal s Award for Exemplary Achievements Only 13 graduates out of a class of 300 received this distinction Lead member of Glenelg High School s Culinary Team ProStart Curriculum Achieved 3rd Place 3rd Place then 1st Place finish in the annual ProStart Competition Successfully managed the culinary kitchens at the Culinary Institute Of America Successfully worked my way up quickly through all stations at the Artist Point Resort in Walt Disney World serving 300 700 covers each night with a cohesive team Successfully branched out on my own traveling to Napa CA to continue pursuing my Personal Chef goals Experience 05 2015 to Current Lead Chef Food Truck Manager Company Name City State Helped make a concept become a reality and currently working to become a brand Working under a talented former French Laundry Executive Chef and a team of passionate individuals 10 2012 to 02 2013 Executive Chef Company Name City State Worked multiple stations including pantry fish middle sauce and grill Made significant contributions to assist kitchen to successfully serve thousands of dining guests during the busy 2012 Thanksgiving Christmas Holiday season Gained invaluable experience is a fine dining high production kitchen average 200 300 covers normally 500 700 during holidays 40 hours wk Developed and maintained positive working relationships with others to reach business goals Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Consistently provided professional friendly and engaging service Provided friendly and attentive service 05 2010 to Current Chef Owner Company Name City State Chef Aaron LeRoi Hodge Various Locations From Maryland to New York to California specializes in Healthy Cuisine and Personal Fit Meals Preparing 50 100 meals weekly for customers at various types of gyms Rotating healthy weekly menu choices fresh local ingredients focused on catering real naturally ingredients that can improve health and promote good eating habits Full Personal Chef Services w a wide variety of meals from 10 50 guests 05 2010 to 02 2012 Culinary Apprentice under Executive Chef Company Name City State Food preparation cooking carving grilling food plating and serving for buffets 30 hours week Consistently provided professional friendly and engaging service Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Displayed enthusiasm and knowledge about the restaurant s menu and products Education 2011 High School Diploma Culinary Arts Academy Culinary Arts Glenelg High School City State Culinary Arts Academy Culinary Arts 2012 L Academie de Cuisine Culinary Arts Howard County Community College City State Culinary Arts 2014 Bachelor of Arts Culinary Arts Culinary Arts Management The Culinary Institute of America City State Skills Knowledge of the personal chef private catering business Maintain great quality of food Fast and capable of handling large projects

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:LEAD CHEF FOOD TRUCK MANAGER Summary At the Culinary Institute of America I was taught and mentored by an expert team of world renowned chefs and professors with outstanding industry and education credentials I gained extensive exposure and experience through the advanced culinary curriculum that is only offered at CIA My education went beyond memorizing and executing foods cooking techniques and recipes I learned how to analyze foods how to adapt them and most important how to get creative with them I am well trained in both classic and contemporary culinary methods and techniques and developed a strong understanding of how to prepare a wide variety of global cuisines as well as wine beer pairing I have had the opportunity to work with famed Chef Larry Forgione The Godfather of American Cuisine father of Iron Chef Marc Forgione Learning the true practice of sourcing local ingredients into the restaurant known as farm to table cooking I gained extensive hands on experience in CIA professional kitchens and bakeshops and in their award winning student staffed restaurants including the American Bounty Restaurant and Ristorante Caterina de Medici St Andrews Restaurant I gained both back of the house and front of the house experience under the guidance of the expert faculty and through a 5 month externship at Walt Disney World s 3rd signature premier restaurant Artist Point in Orlando Florida at the Wilderness Lodge in Magic Kingdom Additionally I gained solid professional experience at Cattail Creek Country club in Maryland running the private catering businesses Highlights Focused and disciplined High volume production capability Contemporary sauce work Well tuned palette Sense of urgency Problem Solver ServSafe certified Accomplishments Recipient of 2011 Glenelg High School Principal s Award for Exemplary Achievements Only 13 graduates out of a class of 300 received this distinction Lead member of Glenelg High School s Culinary Team ProStart Curriculum Achieved 3rd Place 3rd Place then 1st Place finish in the annual ProStart Competition Successfully managed the culinary kitchens at the Culinary Institute Of America Successfully worked my way up quickly through all stations at the Artist Point Resort in Walt Disney World serving 300 700 covers each night with a cohesive team Successfully branched out on my own traveling to Napa CA to continue pursuing my Personal Chef goals Experience 05 2015 to Current Lead Chef Food Truck Manager Company Name City State Helped make a concept become a reality and currently working to become a brand Working under a talented former French Laundry Executive Chef and a team of passionate individuals 10 2012 to 02 2013 Executive Chef Company Name City State Worked multiple stations including pantry fish middle sauce and grill Made significant contributions to assist kitchen to successfully serve thousands of dining guests during the busy 2012 Thanksgiving Christmas Holiday season Gained invaluable experience is a fine dining high production kitchen average 200 300 covers normally 500 700 during holidays 40 hours wk Developed and maintained positive working relationships with others to reach business goals Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Consistently provided professional friendly and engaging service Provided friendly and attentive service 05 2010 to Current Chef Owner Company Name City State Chef Aaron LeRoi Hodge Various Locations From Maryland to New York to California specializes in Healthy Cuisine and Personal Fit Meals Preparing 50 100 meals weekly for customers at various types of gyms Rotating healthy weekly menu choices fresh local ingredients focused on catering real naturally ingredients that can improve health and promote good eating habits Full Personal Chef Services w a wide variety of meals from 10 50 guests 05 2010 to 02 2012 Culinary Apprentice under Executive Chef Company Name City State Food preparation cooking carving grilling food plating and serving for buffets 30 hours week Consistently provided professional friendly and engaging service Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Displayed enthusiasm and knowledge about the restaurant s menu and products Education 2011 High School Diploma Culinary Arts Academy Culinary Arts Glenelg High School City State Culinary Arts Academy Culinary Arts 2012 L Academie de Cuisine Culinary Arts Howard County Community College City State Culinary Arts 2014 Bachelor of Arts Culinary Arts Culinary Arts Management The Culinary Institute of America City State Skills Knowledge of the personal chef private catering business Maintain great quality of food Fast and capable of handling large projects

Generate a Resume for a Chef Job

TRAINING DEVELOPMENT SPECIALIST HR Summary Seeking to obtain a position within Human Resource Management where my acquired skills in Employee Engagement and Training Development will be challenged and acknowledged in a direction where I can be committed to personal professional and community growth Extensive experience in Human Resource Management Training Development Employment Engagement Temporary Services and Talent Acquisition With proven leadership abilities that includes professional interpersonal communication presentations and training Strong project management skills working cooperatively with cross functional groups demonstrating a commitment to team successes with a winning mentality Proficient user of Microsoft suite HRIS and Learning management data systems Experience Training Development Specialist HR 09 2013 to Current Company Name City State Responsible for organizational development Developed and managed programs Career Path apprenticeship program Education Reimbursement Employee Suggestion Professional salaried development New Hire Orientation New Hire Luncheon and Shares for Cares Workforce Development and Human Resource Manager 08 2006 to 01 2012 Company Name City State Developed recruitment relationships within the non profit community Delivered world class customer service client relations identified client needs and opportunities for success through established WFD program in Kent Co Ensure successful hire in of the client through positive relationships employment training and coaching counseling feedback Maintained dependable results with placement in non profit community to commit to retention expectations of program Successfully placed within 18 months over 800 temporary associates in full time long term positions through non profit organizations including Michigan Works Goodwill and GRCC exceeding program requirements Successful placement of individuals in re entry programs with barriers and obstacles of employment Maintained workers comp disability placement issued and maintained benefits selection and wellness program Responsible for hiring decisions employee retention processing of new hire documentation and employee training Responsible for the day to day management of a temporary workforce for a specific client as an established Human Resource Manager Advanced Director 07 2000 to 01 2007 Company Name City State Top Sales Advanced Director with national recognition from the Direct Sales Association National recruiter responsible for Customer Service and Sales training Motivational speaker and presenter at Pampered Chef s National Meetings Designed developed and executed local and regional Customer Service Sales and Training seminars Interfaced with regional and local Top Performers for training and recruiting development Merchandise Manager Human Resource Manager 09 1991 to 03 1996 Company Name City State Responsible for the development of sporting apparel initiatives from conception and design selection of fabric stitching and artwork to sample development and merchandise marketing feasibility to production approval and commercialization Facilitated marketing strategic sales meetings developed marketing plans and presented seasonal product purchasing plans to Nike Kmart Meijer and Target Analyzed store consumer and market trends to predict inventory needs established product specific reorder points for inventory management Managed budgets associated with new product development and initiatives Managed 15 data entry order specialists and merchandise management assistants Excellent customer service skills utilizing new and innovative solutions to maximize potential with the customers Maintained compliance with sport licensing agreements Education Bachelor of Arts Business Management Human Resource Management 1 2015 University of Phoenix City State Business Management Human Resource Management Annual Compliance Training Predictable Performance Systems Compliance training for legal and ethical responsibilities Diversity in the Workplace Ethics in Management Social aspects of management in the workforce Personal Information Motivated and energetic with a contagious positive attitude Polished professional written and verbal communication skills Creative and strategic thinker Dependable loyal and responsible Knowledgeable with a desire for continual life long learning Skills benefits budgets coaching counseling client client relations Excellent customer service Customer Service data entry dependable Direct Sales documentation hiring Human Resource inventory management inventory legal Director marketing plans marketing market Meetings Works Motivational speaker new product development organizational development predict presenter profit purchasing recruiting recruitment recruiter Sales Sales training seminars strategic employee training Additional Information PERSONAL QUALITIES Motivated and energetic with a contagious positive attitude Polished professional written and verbal communication skills Creative and strategic thinker Dependable loyal and responsible Knowledgeable with a desire for continual life long learning

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:TRAINING DEVELOPMENT SPECIALIST HR Summary Seeking to obtain a position within Human Resource Management where my acquired skills in Employee Engagement and Training Development will be challenged and acknowledged in a direction where I can be committed to personal professional and community growth Extensive experience in Human Resource Management Training Development Employment Engagement Temporary Services and Talent Acquisition With proven leadership abilities that includes professional interpersonal communication presentations and training Strong project management skills working cooperatively with cross functional groups demonstrating a commitment to team successes with a winning mentality Proficient user of Microsoft suite HRIS and Learning management data systems Experience Training Development Specialist HR 09 2013 to Current Company Name City State Responsible for organizational development Developed and managed programs Career Path apprenticeship program Education Reimbursement Employee Suggestion Professional salaried development New Hire Orientation New Hire Luncheon and Shares for Cares Workforce Development and Human Resource Manager 08 2006 to 01 2012 Company Name City State Developed recruitment relationships within the non profit community Delivered world class customer service client relations identified client needs and opportunities for success through established WFD program in Kent Co Ensure successful hire in of the client through positive relationships employment training and coaching counseling feedback Maintained dependable results with placement in non profit community to commit to retention expectations of program Successfully placed within 18 months over 800 temporary associates in full time long term positions through non profit organizations including Michigan Works Goodwill and GRCC exceeding program requirements Successful placement of individuals in re entry programs with barriers and obstacles of employment Maintained workers comp disability placement issued and maintained benefits selection and wellness program Responsible for hiring decisions employee retention processing of new hire documentation and employee training Responsible for the day to day management of a temporary workforce for a specific client as an established Human Resource Manager Advanced Director 07 2000 to 01 2007 Company Name City State Top Sales Advanced Director with national recognition from the Direct Sales Association National recruiter responsible for Customer Service and Sales training Motivational speaker and presenter at Pampered Chef s National Meetings Designed developed and executed local and regional Customer Service Sales and Training seminars Interfaced with regional and local Top Performers for training and recruiting development Merchandise Manager Human Resource Manager 09 1991 to 03 1996 Company Name City State Responsible for the development of sporting apparel initiatives from conception and design selection of fabric stitching and artwork to sample development and merchandise marketing feasibility to production approval and commercialization Facilitated marketing strategic sales meetings developed marketing plans and presented seasonal product purchasing plans to Nike Kmart Meijer and Target Analyzed store consumer and market trends to predict inventory needs established product specific reorder points for inventory management Managed budgets associated with new product development and initiatives Managed 15 data entry order specialists and merchandise management assistants Excellent customer service skills utilizing new and innovative solutions to maximize potential with the customers Maintained compliance with sport licensing agreements Education Bachelor of Arts Business Management Human Resource Management 1 2015 University of Phoenix City State Business Management Human Resource Management Annual Compliance Training Predictable Performance Systems Compliance training for legal and ethical responsibilities Diversity in the Workplace Ethics in Management Social aspects of management in the workforce Personal Information Motivated and energetic with a contagious positive attitude Polished professional written and verbal communication skills Creative and strategic thinker Dependable loyal and responsible Knowledgeable with a desire for continual life long learning Skills benefits budgets coaching counseling client client relations Excellent customer service Customer Service data entry dependable Direct Sales documentation hiring Human Resource inventory management inventory legal Director marketing plans marketing market Meetings Works Motivational speaker new product development organizational development predict presenter profit purchasing recruiting recruitment recruiter Sales Sales training seminars strategic employee training Additional Information PERSONAL QUALITIES Motivated and energetic with a contagious positive attitude Polished professional written and verbal communication skills Creative and strategic thinker Dependable loyal and responsible Knowledgeable with a desire for continual life long learning

Generate a Resume for a Chef Job

EXECUTIVE CHEF FOOD SERVICE DIRECTOR Executive Profile As a Chef I have been exploring my passion for food and developing clean healthy cooking techniques for over 30 years This is done by executing successful operations strategies decreasing staff turnover and developing winning menus according to consumer preferences Proven front and back of house operations experience with an excellent track record in budgeting decreasing costs while expanding business operations Recognized as a highly effective leader with strong strategic planning communication and staff management skills This has been proven as a food service director and an executive chef Skill Highlights Leadership with great communication skills Budgeting and analysis expertise Expense control expert Food and labor cost expert Diverse industry market Knowledge Vendor negotiations Excellent customer employee communications Profit generation Core Accomplishments Purchased initiated a struggling catering company into a very successful catering company and 100 seat restaurant Increased sales and marketing by 22 from previous year Mediated vendor relations to decrease food cost by 7 in 2007 annually Launched ongoing well received program mentored by the Health Department and ServSafe To include sanitation food safety and hygiene Delegated gourmet dinners for 4 up to parties of 600 with 100 customer satisfaction Effectively managed restaurant kitchen food service director leadership and catering in large volume Professional Experience Executive Chef Food Service Director 02 2008 Current Company Name City State Provides all phases of the hiring disciplinary actions and termination of employees Trains staff in the functions of the food service duties Supervising staff engaged in the preparation and serving of fresh wholesome foods to residents three times daily and special functions events Maintaining the cleanliness of food service areas and equipment Inspecting of the entire kitchen and three dining rooms Successfully honing in on all budgetary financial records for the food service area Performed work schedules and evaluating the work performance of staff Supervise and maintaining menus and recipes with recommendations of the Dietitian as appropriate Excellent negotiating and purchasing all Food Service products including equipment Maintaining updated records in accordance with federal and state regulations ServSafe Certification in accordance with the state of Florida Food Management guidelines Attained average food cost of 26 8 President Owner Executive Chef 12 2005 04 2008 Company Name City State Effectively ran and oversaw the daily cafe operations and coordinated and planned events for large catering parties Responsible for all hiring disciplinary actions and termination of all employees Take charge attitude in the kitchen on a daily basis as well as a hands on manager style at all times Trained all staff in the functions of the food service duties Supervised staff engaged in the preparation and serving of fresh wholesome foods to clients for catering jobs and in the café Cleanliness and safety of food service areas and equipment Maintains all budgetary financial records for the food service area Prepares work schedules and evaluates work performance of staff Creates menus and recipes for daily café menu and 10 600 guests catering events Negotiates and purchases all food service products including equipment Maintains ServSafe Certification in accordance with the state and federal laws Food Services Director Executive Chef 02 2001 01 2006 Company Name City State Provides all phases of the hiring disciplinary actions and termination of employees Trains staff in the functions of the food service duties Supervising staff engaged in the preparation and serving of fresh wholesome foods to residents three times daily and special functions events Maintaining the cleanliness of food service areas and equipment Inspecting of the entire kitchen and three dining rooms Successfully honing in on all budgetary financial records for the food service area Performed work schedules and evaluating the work performance of staff Supervise and maintaining menus and recipes with recommendations of the Dietitian as appropriate Excellent negotiating and purchasing all Food Service products including equipment Maintaining updated records in accordance with federal and state regulations ServSafe Certification in accordance with the state of Florida Food Management guidelines Attained average food cost of 26 8 at this time Labor cost varies from kitchen to kitchen and kept labor cost under the company average of 28 to 26 8 Head Chef 10 1979 01 2001 Company Name City State Successfully climbed the ladder from cook toassistant chef to head chef Education 1998 Associate of Arts The Academy Occupational Studies Culinary Arts City State USA 1996 General Education Diploma GED The Life Skills Center City State USA LICENSES NRA ProMgt Certifications in the following areas Sanitation Professional Baking Nutrition Professional Service Professional Cooking Supervisory Development Hospitality Management and Cost Control CEU for Sanitation and Hygiene May 2014 CPR Certification ServSafe Certification in accordance with the state of Florida Food Management guidelines Professional Affiliations Member of the American Culinary Federation References available upon request

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF FOOD SERVICE DIRECTOR Executive Profile As a Chef I have been exploring my passion for food and developing clean healthy cooking techniques for over 30 years This is done by executing successful operations strategies decreasing staff turnover and developing winning menus according to consumer preferences Proven front and back of house operations experience with an excellent track record in budgeting decreasing costs while expanding business operations Recognized as a highly effective leader with strong strategic planning communication and staff management skills This has been proven as a food service director and an executive chef Skill Highlights Leadership with great communication skills Budgeting and analysis expertise Expense control expert Food and labor cost expert Diverse industry market Knowledge Vendor negotiations Excellent customer employee communications Profit generation Core Accomplishments Purchased initiated a struggling catering company into a very successful catering company and 100 seat restaurant Increased sales and marketing by 22 from previous year Mediated vendor relations to decrease food cost by 7 in 2007 annually Launched ongoing well received program mentored by the Health Department and ServSafe To include sanitation food safety and hygiene Delegated gourmet dinners for 4 up to parties of 600 with 100 customer satisfaction Effectively managed restaurant kitchen food service director leadership and catering in large volume Professional Experience Executive Chef Food Service Director 02 2008 Current Company Name City State Provides all phases of the hiring disciplinary actions and termination of employees Trains staff in the functions of the food service duties Supervising staff engaged in the preparation and serving of fresh wholesome foods to residents three times daily and special functions events Maintaining the cleanliness of food service areas and equipment Inspecting of the entire kitchen and three dining rooms Successfully honing in on all budgetary financial records for the food service area Performed work schedules and evaluating the work performance of staff Supervise and maintaining menus and recipes with recommendations of the Dietitian as appropriate Excellent negotiating and purchasing all Food Service products including equipment Maintaining updated records in accordance with federal and state regulations ServSafe Certification in accordance with the state of Florida Food Management guidelines Attained average food cost of 26 8 President Owner Executive Chef 12 2005 04 2008 Company Name City State Effectively ran and oversaw the daily cafe operations and coordinated and planned events for large catering parties Responsible for all hiring disciplinary actions and termination of all employees Take charge attitude in the kitchen on a daily basis as well as a hands on manager style at all times Trained all staff in the functions of the food service duties Supervised staff engaged in the preparation and serving of fresh wholesome foods to clients for catering jobs and in the café Cleanliness and safety of food service areas and equipment Maintains all budgetary financial records for the food service area Prepares work schedules and evaluates work performance of staff Creates menus and recipes for daily café menu and 10 600 guests catering events Negotiates and purchases all food service products including equipment Maintains ServSafe Certification in accordance with the state and federal laws Food Services Director Executive Chef 02 2001 01 2006 Company Name City State Provides all phases of the hiring disciplinary actions and termination of employees Trains staff in the functions of the food service duties Supervising staff engaged in the preparation and serving of fresh wholesome foods to residents three times daily and special functions events Maintaining the cleanliness of food service areas and equipment Inspecting of the entire kitchen and three dining rooms Successfully honing in on all budgetary financial records for the food service area Performed work schedules and evaluating the work performance of staff Supervise and maintaining menus and recipes with recommendations of the Dietitian as appropriate Excellent negotiating and purchasing all Food Service products including equipment Maintaining updated records in accordance with federal and state regulations ServSafe Certification in accordance with the state of Florida Food Management guidelines Attained average food cost of 26 8 at this time Labor cost varies from kitchen to kitchen and kept labor cost under the company average of 28 to 26 8 Head Chef 10 1979 01 2001 Company Name City State Successfully climbed the ladder from cook toassistant chef to head chef Education 1998 Associate of Arts The Academy Occupational Studies Culinary Arts City State USA 1996 General Education Diploma GED The Life Skills Center City State USA LICENSES NRA ProMgt Certifications in the following areas Sanitation Professional Baking Nutrition Professional Service Professional Cooking Supervisory Development Hospitality Management and Cost Control CEU for Sanitation and Hygiene May 2014 CPR Certification ServSafe Certification in accordance with the state of Florida Food Management guidelines Professional Affiliations Member of the American Culinary Federation References available upon request

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Accomplished Chef with seasoned culinary and management experience in fine dining high volume catering and executive campus wide restaurant oversight Background in providing exceptional territorial leadership while directing restaurants cafes and catering operations simultaneously Significant architect role in profit growth through comprehensive improvements in quality productivity efficiency and customer service by not only upgraded training and inspiring a management team but by also making the personal initiative to bring the same management inspiration to every member of kitchen and serving staff Sincere passion and high quality in all results of work produced Demonstrated expertise in Purchasing Inventory Management Food Beverage Labor Cost Controls Innovative Menu Development Planning Budget Administration and Direct Proper Fiduciary Responsibility Quality Assurance Control Special Events Management Customer Service Guest Relations New Facilities Start Up Development Planning Execution Accomplishments Created new Café menu and managed it s launch menu with new Café operations by a retrained staff resulting in an increase in sales by 60 that consistently grows more than 8 months later to present time Restructured training processes for new hires and updated training of current employees for a more effective energetic and pleasant customer service team that improved customer attendance by 18 Experience Executive Chef February 2014 Company Name Coordinated and oversaw all kitchen and Café activities at different locations on campus to ensure successful service to over 180 residents a day Direct access and responsibility for entire dining services budget Developed menus and kitchen planning while hiring and training a staff averaging at employees during slower and peak seasons Catered multiple large events simultaneously while keeping regular dinner shifts organized and efficient Specifically took initiative to increase safety and sanitary procedures Held monthly meetings with residents to present updates and demonstrations on dining services procedures and event menu planning while communicating ideas suggestions from residents Offered specific training programs to help employees maintain and improve job skills Monitored training costs and created budget reports for management Delivered Results Developed a cohesive team between front and back of house and reduced amount of turnover Lowered food produce costs by while increasing quality through while implementing a new line of products through extensive experience and prior relationships with specific choice vendors Improved standard operating procedures for the kitchens of all food service operations and implemented new safety sanitary and organizational standards in all storage areas that increased inspection scores Successfully implemented Hydration program for all residents Chef De Cuisine Riderwood Village November 2005 to April 2013 City State Responsible for managing budgets preparing schedules for back of the house and culinary staff and creating new and exciting menus while complying with recipe procedures Managed inventory and part stock orders Steadily led team to maintain storing organization and sanitation standards Developed and enriched exceptional employees by teaching classes to improve their current position and prepare for promotion Purchased food and beverage tableware small ware and kitchen equipment Successfully attained a growing profit after direct development and oversight of opening a new coffee shop and hot carry out Participated on the designing stage of floor plans and full ownership of menu planning Chosen to cook for and represent company at annual Maryland Crabfest at Sandy Point Park on the Chesapeake in 2014 Delivered Results Brought company plaque prizes for 1st place in Vegetable Crab Soup and 2nd place for Cream of Crab Soup two years in a row Increased overall restaurant revenue through openings of hot carry out and coffee shop enough to update equipment and employee uniforms while still yielding a significant end profit after improvements Received notice as healthiest restaurant on campus out of three other large restaurants Head Chef August 2001 to November 2005 Company Name City State Responsible for all culinary operations Preparing schedules Purchasing of food beverage small wares Responsible for managing food budgets Maintain a high standard for the quality of food Created menus in participation with management Follow and maintain sanitation standards Maintaining high motivation in the staff members in collaboration with management Direct Results Increased efficiency of serving already high volume customer presence and was able to increase customer presence even more through better restaurant recognition in food quality Head Chef February 1985 to July 2001 Company Name City Directed the daily operation of the restaurant by insuring high quality of every product Preparing daily specials Preparing high volume lunches and weekend dinners Catering special events for local offices Weekly and monthly inventory Participated in local food competitions Created menus and recipe s Responsible for hiring culinary staff Education 2012 Frontline Culinary Certificate AACC 2 semesters 2012 2013 Frontline Leadership Certificate 2010 ServSafe Instructor Proctor ServSafe Certified Skills fiduciary event floor planning Leadership sales teaching Skills __________ Communication Critical thinking Organizational Coaching Interpersonal Listening and Understanding Logistical Detail Oriented Computer Public Speaking

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Accomplished Chef with seasoned culinary and management experience in fine dining high volume catering and executive campus wide restaurant oversight Background in providing exceptional territorial leadership while directing restaurants cafes and catering operations simultaneously Significant architect role in profit growth through comprehensive improvements in quality productivity efficiency and customer service by not only upgraded training and inspiring a management team but by also making the personal initiative to bring the same management inspiration to every member of kitchen and serving staff Sincere passion and high quality in all results of work produced Demonstrated expertise in Purchasing Inventory Management Food Beverage Labor Cost Controls Innovative Menu Development Planning Budget Administration and Direct Proper Fiduciary Responsibility Quality Assurance Control Special Events Management Customer Service Guest Relations New Facilities Start Up Development Planning Execution Accomplishments Created new Café menu and managed it s launch menu with new Café operations by a retrained staff resulting in an increase in sales by 60 that consistently grows more than 8 months later to present time Restructured training processes for new hires and updated training of current employees for a more effective energetic and pleasant customer service team that improved customer attendance by 18 Experience Executive Chef February 2014 Company Name Coordinated and oversaw all kitchen and Café activities at different locations on campus to ensure successful service to over 180 residents a day Direct access and responsibility for entire dining services budget Developed menus and kitchen planning while hiring and training a staff averaging at employees during slower and peak seasons Catered multiple large events simultaneously while keeping regular dinner shifts organized and efficient Specifically took initiative to increase safety and sanitary procedures Held monthly meetings with residents to present updates and demonstrations on dining services procedures and event menu planning while communicating ideas suggestions from residents Offered specific training programs to help employees maintain and improve job skills Monitored training costs and created budget reports for management Delivered Results Developed a cohesive team between front and back of house and reduced amount of turnover Lowered food produce costs by while increasing quality through while implementing a new line of products through extensive experience and prior relationships with specific choice vendors Improved standard operating procedures for the kitchens of all food service operations and implemented new safety sanitary and organizational standards in all storage areas that increased inspection scores Successfully implemented Hydration program for all residents Chef De Cuisine Riderwood Village November 2005 to April 2013 City State Responsible for managing budgets preparing schedules for back of the house and culinary staff and creating new and exciting menus while complying with recipe procedures Managed inventory and part stock orders Steadily led team to maintain storing organization and sanitation standards Developed and enriched exceptional employees by teaching classes to improve their current position and prepare for promotion Purchased food and beverage tableware small ware and kitchen equipment Successfully attained a growing profit after direct development and oversight of opening a new coffee shop and hot carry out Participated on the designing stage of floor plans and full ownership of menu planning Chosen to cook for and represent company at annual Maryland Crabfest at Sandy Point Park on the Chesapeake in 2014 Delivered Results Brought company plaque prizes for 1st place in Vegetable Crab Soup and 2nd place for Cream of Crab Soup two years in a row Increased overall restaurant revenue through openings of hot carry out and coffee shop enough to update equipment and employee uniforms while still yielding a significant end profit after improvements Received notice as healthiest restaurant on campus out of three other large restaurants Head Chef August 2001 to November 2005 Company Name City State Responsible for all culinary operations Preparing schedules Purchasing of food beverage small wares Responsible for managing food budgets Maintain a high standard for the quality of food Created menus in participation with management Follow and maintain sanitation standards Maintaining high motivation in the staff members in collaboration with management Direct Results Increased efficiency of serving already high volume customer presence and was able to increase customer presence even more through better restaurant recognition in food quality Head Chef February 1985 to July 2001 Company Name City Directed the daily operation of the restaurant by insuring high quality of every product Preparing daily specials Preparing high volume lunches and weekend dinners Catering special events for local offices Weekly and monthly inventory Participated in local food competitions Created menus and recipe s Responsible for hiring culinary staff Education 2012 Frontline Culinary Certificate AACC 2 semesters 2012 2013 Frontline Leadership Certificate 2010 ServSafe Instructor Proctor ServSafe Certified Skills fiduciary event floor planning Leadership sales teaching Skills __________ Communication Critical thinking Organizational Coaching Interpersonal Listening and Understanding Logistical Detail Oriented Computer Public Speaking

Generate a Resume for a Chef Job

CHEF MANAGER Professional Summary Food Production Management K12 Chef Management Experience National School Lunch Program Oversight Food Safety Champion Culinary Innovation Proven Team Leader Creative Recipe Presentations Training Development Contract Management Inventory and ordering management Procurement Analysis Auditing Management Waste management skills Food Cost Labor Management Strong Catering abilities Restaurant Management skills Team Player Excellent communication skills MS Office Proficient Budgeting Invoice competencies Food Allergy medical condition trained Quick Books Quicken Newton POS Cater Trax knowledgeable Menu Software Proficient waste management savvy La ethics trained Skills Food spoilage prevention Kitchen Management Menu planning Recruiting and Hiring Cooking skills Supply ordering Budgeting Food plating and presentation Signature dish creation Forecasting and planning Baking and broiling skills Recipes and menu planning Sanitation guidelines Workflow Optimization Food inventories Performance assessments Adaptability Cultural awareness Written Communication Work History Chef Manager 08 2020 to Current Company Name City State Placed food orders with suppliers on weekly basis taking into account kitchen budget and expected demands Hired trained and managed all kitchen staff including employee development issuing disciplinary action and conducting performance reviews Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents Scheduled and received food and beverage deliveries adhering to food cost and budget Pitched in to work line during busy periods or in place of sick employees Maintained high food quality standards by checking delivery contents to verify product quality and quantity Responded to dietary concerns and food allergies creating dishes to meet customer needs and palates Properly handled and stored food to eliminate illness and prevent cross contamination Collaborated with Lusher Elementary in production or modification of menus and selections Chef Manager 08 2019 to 03 2020 Company Name City State Placed food orders with suppliers on weekly basis taking into account kitchen budget and expected demands Hired trained and managed all kitchen staff including employee development issuing disciplinary action and conducting performance reviews Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents Recruited and hired employees to build effective culinary team for 1 5 million annual revenue producing restaurant in New Orleans Prevented cross contamination from utensils surfaces and pans when cooking and plating meals for food allergy sufferers Evaluated inventory levels on weekly basis and placed orders to restock Cooler and Dry items before supplies ran out Prepared meals from scratch using authentic popular recipes to generate repeat business Averaged a 98 food production cost while feeding over two thousand children Achieved 83 participation rate enrollment including breakfast and snack meals Managed USDA DOD funds Experienced with Union workers and union practices General Manager of Operations 01 2017 to 07 2017 Company Name City State Created managed and executed business plan and communicated company vision and objectives to motivate teams Improved productivity while reducing staffing and operational costs by 7 5 Recruited interviewed hired and developed team members that exemplify company culture and values Conduct performance appraisals coaching counseling motivating and recognition activities to retain and develop the store team Advanced productivity KPIs by leading trainings on procedures and safety practices Closed store without incurring lease penalties and in excellent standing with building management Operations Manager 01 2010 to 11 2016 Company Name City State Devised deployed and monitored processes to boost long term business success and increase profit levels Set enforced and optimized internal policies to maintain efficiency and responsiveness to demands Reduced average contract expenses by 16 through aggressive negotiations with vendors Effectively grew business and manage sales revenues in excess of 450 000 annually Worked closely with team to help business win several awards Small Business of the Year Gambit magazine King Cake of the Year 2015 NOLA com Best of the Rest 2016 Youth Leadership Council and others Documented safety action plans quality initiatives and team performances Education Associate of Arts Pastry Arts 05 2009 University of New Orleans City Bachelor of Science Business Management 05 2005 Northwestern State University of Louisiana City State Graduated with 3 1 GPA Graduated in Top 17 of Class Minored in Marketing Certifications Certified Servsafe Expiration 2024 Member of the American Institute of Culinary Professionals 2019 Culinary Innovation of America Jr Board member

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF MANAGER Professional Summary Food Production Management K12 Chef Management Experience National School Lunch Program Oversight Food Safety Champion Culinary Innovation Proven Team Leader Creative Recipe Presentations Training Development Contract Management Inventory and ordering management Procurement Analysis Auditing Management Waste management skills Food Cost Labor Management Strong Catering abilities Restaurant Management skills Team Player Excellent communication skills MS Office Proficient Budgeting Invoice competencies Food Allergy medical condition trained Quick Books Quicken Newton POS Cater Trax knowledgeable Menu Software Proficient waste management savvy La ethics trained Skills Food spoilage prevention Kitchen Management Menu planning Recruiting and Hiring Cooking skills Supply ordering Budgeting Food plating and presentation Signature dish creation Forecasting and planning Baking and broiling skills Recipes and menu planning Sanitation guidelines Workflow Optimization Food inventories Performance assessments Adaptability Cultural awareness Written Communication Work History Chef Manager 08 2020 to Current Company Name City State Placed food orders with suppliers on weekly basis taking into account kitchen budget and expected demands Hired trained and managed all kitchen staff including employee development issuing disciplinary action and conducting performance reviews Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents Scheduled and received food and beverage deliveries adhering to food cost and budget Pitched in to work line during busy periods or in place of sick employees Maintained high food quality standards by checking delivery contents to verify product quality and quantity Responded to dietary concerns and food allergies creating dishes to meet customer needs and palates Properly handled and stored food to eliminate illness and prevent cross contamination Collaborated with Lusher Elementary in production or modification of menus and selections Chef Manager 08 2019 to 03 2020 Company Name City State Placed food orders with suppliers on weekly basis taking into account kitchen budget and expected demands Hired trained and managed all kitchen staff including employee development issuing disciplinary action and conducting performance reviews Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents Recruited and hired employees to build effective culinary team for 1 5 million annual revenue producing restaurant in New Orleans Prevented cross contamination from utensils surfaces and pans when cooking and plating meals for food allergy sufferers Evaluated inventory levels on weekly basis and placed orders to restock Cooler and Dry items before supplies ran out Prepared meals from scratch using authentic popular recipes to generate repeat business Averaged a 98 food production cost while feeding over two thousand children Achieved 83 participation rate enrollment including breakfast and snack meals Managed USDA DOD funds Experienced with Union workers and union practices General Manager of Operations 01 2017 to 07 2017 Company Name City State Created managed and executed business plan and communicated company vision and objectives to motivate teams Improved productivity while reducing staffing and operational costs by 7 5 Recruited interviewed hired and developed team members that exemplify company culture and values Conduct performance appraisals coaching counseling motivating and recognition activities to retain and develop the store team Advanced productivity KPIs by leading trainings on procedures and safety practices Closed store without incurring lease penalties and in excellent standing with building management Operations Manager 01 2010 to 11 2016 Company Name City State Devised deployed and monitored processes to boost long term business success and increase profit levels Set enforced and optimized internal policies to maintain efficiency and responsiveness to demands Reduced average contract expenses by 16 through aggressive negotiations with vendors Effectively grew business and manage sales revenues in excess of 450 000 annually Worked closely with team to help business win several awards Small Business of the Year Gambit magazine King Cake of the Year 2015 NOLA com Best of the Rest 2016 Youth Leadership Council and others Documented safety action plans quality initiatives and team performances Education Associate of Arts Pastry Arts 05 2009 University of New Orleans City Bachelor of Science Business Management 05 2005 Northwestern State University of Louisiana City State Graduated with 3 1 GPA Graduated in Top 17 of Class Minored in Marketing Certifications Certified Servsafe Expiration 2024 Member of the American Institute of Culinary Professionals 2019 Culinary Innovation of America Jr Board member

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Motivated Executive Chef with 22 years of culinary expertise Recognized for assessing operational needs and developing solutions to save costs improve revenues and drive customer satisfaction Resourceful and well organized with excellent leadership and team building record Last 4 years were spent actively participating and designing kitchens and restaurants in a 167 million dollars hotel expansion while still managing and maintaining a fiscally responsible operation The Waterfront Beach resort is recognized by guests and peers as a premier culinary location in Orange County Experience Executive Chef 12 2003 to Current Company Name City State Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management designed managed and created menus for 3 restaurants offshore 9 Boardwalk and newly opened Henry s 2 pool pantries and 1 market Riptide and Surf Hero Managed designed menus and cooked for over 51 000 square feet of meeting space Maintained labor at under 11 to promote long term business profitability Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26 Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people Experimented new dish creations by incorporating customer recommendations and feedback Created recipes incorporating various techniques to build flavor and unique visual appeal Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Worked with vendors to locate optimal recipe ingredients at cost effective rates Utilized local fresh food products to support local economies and showcase community support Produced or amended menus and item selections in conjunction with food and beverage team Performed financial analysis and recommended effective methods to cut costs Initiated software based inventory control system to manage inventory and analyze food cost Coordinated and executed menu planning recipe development and daily restaurant operations Monitored quality presentation and proper quantities of plated food across line Created new menu items managed food expenses and supervised quality to ensure adherence to standards Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous Chef and Chef de Cuisine Continually aware of dramatic changes to kitchens including Health Department Standards and customer requests for healthier food options Monitored kitchen area and staff to ensure overall safety and proper food handling techniques Restaurant Chef Executive Sous Chef 08 2008 to 08 2013 Company Name City State Modified standard recipes to account for ingredient issues or customer requests including allergen concerns Created exceptional menu items executed with precision to regularly garner diner praise Supervised staff of 30 providing direction in preparing specialty items including banquets restaurant and employee dining room Developed innovative California driven menus with over 30 offerings Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections Kept stations stocked and ready for use to maximize productivity Estimated staffing needs and adjusted hourly schedules to match demand patterns budget and local labor laws Set up and performed initial prep work for food items such as soups sauces and salads Established and maintained open collaborative relationships with kitchen team to maximize efficiency Prepared more than 500 dishes per day in fast paced all scratch kitchen environment while maintaining high customer satisfaction rate Maintained consistent quality and high accuracy when preparing identical dishes every day Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Enforced proper sanitation practices to prevent spoiling or contamination of foods Verified kitchen staff followed all recipes and portion serving guidelines correctly Maximized efficiency of kitchen operation by overseeing daily product inventory purchasing and receiving Placed orders for food supplies weekly with understanding of kitchen s budget Ensured that the kitchen was always clean orderly and well maintained in an effort to avoid mishaps Trained and supervised all culinary personnel for 3 5 million annual revenue grossing restaurant Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods Lead Cook Chef de Cuisine 12 2003 to 08 2008 Company Name City State Managed budget labor and direct operating expenses for restaurant banquet and a market operation Tracked kitchen s inventory and ordered new food and supplies when needed Considered seasonal product pricing and availability in development of promotional dishes and menu selections Inspected freezer and refrigerator prior to each shift to check temperatures levels ensuring proper functionality Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Interacted professionally and effectively with wait staff regarding special orders for customers including those with food allergies and gluten intolerance Monitored quality presentation and proper quantities of plated food across line Developed recipes and menus to meet consumer demand and align with culinary trends Prepared mise en place every day to promote efficient preparation of signature dishes Line Prep Cook 12 1999 to 12 2003 Company Name City State Kept stations stocked and ready for use to maximize productivity Arranged sauces and supplementary garnishes to place in allocated stations Sanitized food preparation areas grills and equipment to avoid cross contamination from raw items Maintained consistent quality and high accuracy when preparing identical dishes every day Prepared more than 300 dishes per day in fast paced Classic French cooking environment while maintaining high customer satisfaction rate Used measuring items knives and other kitchen tools to properly prepare food resources Rotated stock items and ingredients to maintain efficiency and freshness Executed proper techniques when preparing menu item ingredients Cooked food following specific measurements and recipes Improved overall kitchen efficiency through consistency leading to numerous promotions Skills Customer service oriented Banquets and catering Resource Management Food preparation techniques Food and beverage pairing Budgeting and cost control Dish preparation Detail oriented Purchasing Inventory control Portion and cost control Food inspection Time management Strong communication skills Inventory monitoring High volume dining Outstanding cleanliness Organizational skills Trained in food safety guidelines Problem solving Flexible schedule Education and Training Bachelor of Arts Culinary arts 1996 ITHQ Institue d hotelerie du Quebec City State Skills Customer service oriented Banquets and catering Resource Management Food preparation techniques Food and beverage pairing Budgeting and cost control Dish preparation Detail oriented Purchasing Inventory control Portion and cost control Food inspection Time management Strong communication skills Inventory monitoring High volume dining Outstanding cleanliness Organizational skills Trained in food safety guidelines Problem solving Flexible schedule Work History Executive Chef 12 2003 to Current Company Name City State Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management designed managed and created menus for 3 restaurants offshore 9 Boardwalk and newly opened Henry s 2 pool pantries and 1 market Riptide and Surf Hero Managed designed menus and cooked for over 51 000 square feet of meeting space Maintained labor at under 11 to promote long term business profitability Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26 Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people Experimented new dish creations by incorporating customer recommendations and feedback Created recipes incorporating various techniques to build flavor and unique visual appeal Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Worked with vendors to locate optimal recipe ingredients at cost effective rates Utilized local fresh food products to support local economies and showcase community support Produced or amended menus and item selections in conjunction with food and beverage team Performed financial analysis and recommended effective methods to cut costs Initiated software based inventory control system to manage inventory and analyze food cost Coordinated and executed menu planning recipe development and daily restaurant operations Monitored quality presentation and proper quantities of plated food across line Created new menu items managed food expenses and supervised quality to ensure adherence to standards Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous Chef and Chef de Cuisine Continually aware of dramatic changes to kitchens including Health Department Standards and customer requests for healthier food options Monitored kitchen area and staff to ensure overall safety and proper food handling techniques Restaurant Chef Executive Sous Chef 08 2008 to 08 2013 Company Name City State Modified standard recipes to account for ingredient issues or customer requests including allergen concerns Created exceptional menu items executed with precision to regularly garner diner praise Supervised staff of 30 providing direction in preparing specialty items including banquets restaurant and employee dining room Developed innovative California driven menus with over 30 offerings Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections Kept stations stocked and ready for use to maximize productivity Estimated staffing needs and adjusted hourly schedules to match demand patterns budget and local labor laws Set up and performed initial prep work for food items such as soups sauces and salads Established and maintained open collaborative relationships with kitchen team to maximize efficiency Prepared more than 500 dishes per day in fast paced all scratch kitchen environment while maintaining high customer satisfaction rate Maintained consistent quality and high accuracy when preparing identical dishes every day Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Enforced proper sanitation practices to prevent spoiling or contamination of foods Verified kitchen staff followed all recipes and portion serving guidelines correctly Maximized efficiency of kitchen operation by overseeing daily product inventory purchasing and receiving Placed orders for food supplies weekly with understanding of kitchen s budget Ensured that the kitchen was always clean orderly and well maintained in an effort to avoid mishaps Trained and supervised all culinary personnel for 3 5 million annual revenue grossing restaurant Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods Lead Cook Chef de Cuisine 12 2003 to 08 2008 Company Name City State Managed budget labor and direct operating expenses for restaurant banquet anda market operation Tracked kitchen s inventory and ordered new food and supplies when needed Considered seasonal product pricing and availability in development of promotional dishes and menu selections Inspected freezer and refrigerator prior to each shift to check temperatures levels ensuring proper functionality Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Interacted professionally and effectively with wait staff regarding special orders for customers including those with food allergies and gluten intolerance Monitored quality presentation and proper quantities of plated food across line Developed recipes and menus to meet consumer demand and align with culinary trends Prepared mise en place every day to promote efficient preparation of signature dishes Line Prep Cook 12 1999 to 12 2003 Company Name City State Kept stations stocked and ready for use to maximize productivity Arranged sauces and supplementary garnishes to place in allocated stations Sanitized food preparation areas grills and equipment to avoid cross contamination from raw items Maintained consistent quality and high accuracy when preparing identical dishes every day Prepared more than 300 dishes per day in fast paced Classic French cooking environment while maintaining high customer satisfaction rate Used measuring items knives and other kitchen tools to properly prepare food resources Rotated stock items and ingredients to maintain efficiency and freshness Executed proper techniques when preparing menu item ingredients Cooked food following specific measurements and recipes Improved overall kitchen efficiency through consistency leading to numerous promotions

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Motivated Executive Chef with 22 years of culinary expertise Recognized for assessing operational needs and developing solutions to save costs improve revenues and drive customer satisfaction Resourceful and well organized with excellent leadership and team building record Last 4 years were spent actively participating and designing kitchens and restaurants in a 167 million dollars hotel expansion while still managing and maintaining a fiscally responsible operation The Waterfront Beach resort is recognized by guests and peers as a premier culinary location in Orange County Experience Executive Chef 12 2003 to Current Company Name City State Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management designed managed and created menus for 3 restaurants offshore 9 Boardwalk and newly opened Henry s 2 pool pantries and 1 market Riptide and Surf Hero Managed designed menus and cooked for over 51 000 square feet of meeting space Maintained labor at under 11 to promote long term business profitability Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26 Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people Experimented new dish creations by incorporating customer recommendations and feedback Created recipes incorporating various techniques to build flavor and unique visual appeal Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Worked with vendors to locate optimal recipe ingredients at cost effective rates Utilized local fresh food products to support local economies and showcase community support Produced or amended menus and item selections in conjunction with food and beverage team Performed financial analysis and recommended effective methods to cut costs Initiated software based inventory control system to manage inventory and analyze food cost Coordinated and executed menu planning recipe development and daily restaurant operations Monitored quality presentation and proper quantities of plated food across line Created new menu items managed food expenses and supervised quality to ensure adherence to standards Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous Chef and Chef de Cuisine Continually aware of dramatic changes to kitchens including Health Department Standards and customer requests for healthier food options Monitored kitchen area and staff to ensure overall safety and proper food handling techniques Restaurant Chef Executive Sous Chef 08 2008 to 08 2013 Company Name City State Modified standard recipes to account for ingredient issues or customer requests including allergen concerns Created exceptional menu items executed with precision to regularly garner diner praise Supervised staff of 30 providing direction in preparing specialty items including banquets restaurant and employee dining room Developed innovative California driven menus with over 30 offerings Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections Kept stations stocked and ready for use to maximize productivity Estimated staffing needs and adjusted hourly schedules to match demand patterns budget and local labor laws Set up and performed initial prep work for food items such as soups sauces and salads Established and maintained open collaborative relationships with kitchen team to maximize efficiency Prepared more than 500 dishes per day in fast paced all scratch kitchen environment while maintaining high customer satisfaction rate Maintained consistent quality and high accuracy when preparing identical dishes every day Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Enforced proper sanitation practices to prevent spoiling or contamination of foods Verified kitchen staff followed all recipes and portion serving guidelines correctly Maximized efficiency of kitchen operation by overseeing daily product inventory purchasing and receiving Placed orders for food supplies weekly with understanding of kitchen s budget Ensured that the kitchen was always clean orderly and well maintained in an effort to avoid mishaps Trained and supervised all culinary personnel for 3 5 million annual revenue grossing restaurant Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods Lead Cook Chef de Cuisine 12 2003 to 08 2008 Company Name City State Managed budget labor and direct operating expenses for restaurant banquet and a market operation Tracked kitchen s inventory and ordered new food and supplies when needed Considered seasonal product pricing and availability in development of promotional dishes and menu selections Inspected freezer and refrigerator prior to each shift to check temperatures levels ensuring proper functionality Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Interacted professionally and effectively with wait staff regarding special orders for customers including those with food allergies and gluten intolerance Monitored quality presentation and proper quantities of plated food across line Developed recipes and menus to meet consumer demand and align with culinary trends Prepared mise en place every day to promote efficient preparation of signature dishes Line Prep Cook 12 1999 to 12 2003 Company Name City State Kept stations stocked and ready for use to maximize productivity Arranged sauces and supplementary garnishes to place in allocated stations Sanitized food preparation areas grills and equipment to avoid cross contamination from raw items Maintained consistent quality and high accuracy when preparing identical dishes every day Prepared more than 300 dishes per day in fast paced Classic French cooking environment while maintaining high customer satisfaction rate Used measuring items knives and other kitchen tools to properly prepare food resources Rotated stock items and ingredients to maintain efficiency and freshness Executed proper techniques when preparing menu item ingredients Cooked food following specific measurements and recipes Improved overall kitchen efficiency through consistency leading to numerous promotions Skills Customer service oriented Banquets and catering Resource Management Food preparation techniques Food and beverage pairing Budgeting and cost control Dish preparation Detail oriented Purchasing Inventory control Portion and cost control Food inspection Time management Strong communication skills Inventory monitoring High volume dining Outstanding cleanliness Organizational skills Trained in food safety guidelines Problem solving Flexible schedule Education and Training Bachelor of Arts Culinary arts 1996 ITHQ Institue d hotelerie du Quebec City State Skills Customer service oriented Banquets and catering Resource Management Food preparation techniques Food and beverage pairing Budgeting and cost control Dish preparation Detail oriented Purchasing Inventory control Portion and cost control Food inspection Time management Strong communication skills Inventory monitoring High volume dining Outstanding cleanliness Organizational skills Trained in food safety guidelines Problem solving Flexible schedule Work History Executive Chef 12 2003 to Current Company Name City State Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management designed managed and created menus for 3 restaurants offshore 9 Boardwalk and newly opened Henry s 2 pool pantries and 1 market Riptide and Surf Hero Managed designed menus and cooked for over 51 000 square feet of meeting space Maintained labor at under 11 to promote long term business profitability Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26 Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people Experimented new dish creations by incorporating customer recommendations and feedback Created recipes incorporating various techniques to build flavor and unique visual appeal Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Worked with vendors to locate optimal recipe ingredients at cost effective rates Utilized local fresh food products to support local economies and showcase community support Produced or amended menus and item selections in conjunction with food and beverage team Performed financial analysis and recommended effective methods to cut costs Initiated software based inventory control system to manage inventory and analyze food cost Coordinated and executed menu planning recipe development and daily restaurant operations Monitored quality presentation and proper quantities of plated food across line Created new menu items managed food expenses and supervised quality to ensure adherence to standards Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous Chef and Chef de Cuisine Continually aware of dramatic changes to kitchens including Health Department Standards and customer requests for healthier food options Monitored kitchen area and staff to ensure overall safety and proper food handling techniques Restaurant Chef Executive Sous Chef 08 2008 to 08 2013 Company Name City State Modified standard recipes to account for ingredient issues or customer requests including allergen concerns Created exceptional menu items executed with precision to regularly garner diner praise Supervised staff of 30 providing direction in preparing specialty items including banquets restaurant and employee dining room Developed innovative California driven menus with over 30 offerings Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections Kept stations stocked and ready for use to maximize productivity Estimated staffing needs and adjusted hourly schedules to match demand patterns budget and local labor laws Set up and performed initial prep work for food items such as soups sauces and salads Established and maintained open collaborative relationships with kitchen team to maximize efficiency Prepared more than 500 dishes per day in fast paced all scratch kitchen environment while maintaining high customer satisfaction rate Maintained consistent quality and high accuracy when preparing identical dishes every day Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Enforced proper sanitation practices to prevent spoiling or contamination of foods Verified kitchen staff followed all recipes and portion serving guidelines correctly Maximized efficiency of kitchen operation by overseeing daily product inventory purchasing and receiving Placed orders for food supplies weekly with understanding of kitchen s budget Ensured that the kitchen was always clean orderly and well maintained in an effort to avoid mishaps Trained and supervised all culinary personnel for 3 5 million annual revenue grossing restaurant Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods Lead Cook Chef de Cuisine 12 2003 to 08 2008 Company Name City State Managed budget labor and direct operating expenses for restaurant banquet anda market operation Tracked kitchen s inventory and ordered new food and supplies when needed Considered seasonal product pricing and availability in development of promotional dishes and menu selections Inspected freezer and refrigerator prior to each shift to check temperatures levels ensuring proper functionality Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events Interacted professionally and effectively with wait staff regarding special orders for customers including those with food allergies and gluten intolerance Monitored quality presentation and proper quantities of plated food across line Developed recipes and menus to meet consumer demand and align with culinary trends Prepared mise en place every day to promote efficient preparation of signature dishes Line Prep Cook 12 1999 to 12 2003 Company Name City State Kept stations stocked and ready for use to maximize productivity Arranged sauces and supplementary garnishes to place in allocated stations Sanitized food preparation areas grills and equipment to avoid cross contamination from raw items Maintained consistent quality and high accuracy when preparing identical dishes every day Prepared more than 300 dishes per day in fast paced Classic French cooking environment while maintaining high customer satisfaction rate Used measuring items knives and other kitchen tools to properly prepare food resources Rotated stock items and ingredients to maintain efficiency and freshness Executed proper techniques when preparing menu item ingredients Cooked food following specific measurements and recipes Improved overall kitchen efficiency through consistency leading to numerous promotions

Generate a Resume for a Chef Job

OPERATIONAL CHEF Professional Summary job title with more than number years of experience planning developing and implementing program or process Experienced manager with excellent client and project management skills Action oriented with strong ability to communicate effectively with technology executive and business audiences Talented job title with a strong background in area Portfolio available at URL Job Title with background as Job Title 1 and Job Title 2 looking to join a growing entrepreneurial organization as part of the Executive team Core Qualifications Results oriented Operations management Client focused Excel in areas of expertise Financial records and processing Contract negotiation review drafting Proficiency in area Quick learner Computer proficient Reports generation and analysis Contract auditing Training and development Change management Change management Personal Information Place of Birth Sheffield UK Date of Birth 3rd of September 1970 Present Resident in Berlin Germany Sex Female Status Married with 1 child age 4 Hobbies International Travel Hiking Tennis Experience Operational Chef January 1999 to January 2015 Company Name City State Managed receipt inventory and storage of 121 8M in unit serialized equipment assets to include principal items from intermediate supply sources using Oracle data base systems Supervised the accountability of all weapons and weapon systems in support of exercises and key deployments totaling 89M additionally tracked all serial numbers through the embarkation process Managed and oversaw the comptroller fiscal year operational budgets for 115 unit offices and briefed the Commanding Officer on End of Year 2012 2013 and 2014 spending obligations in the total amount of 27 2M Supervised the quarterly inventories with all corresponding units to ensure accurate record managment was being conducted according to published regulation accountability and attained a 99 89 during corporate inspections Developed an effective and time efficient disposal plan for unserviceable equipment and saved the government an excess of 1 4M in reusable supplies from the Defense Reutilization Management Office DRMO Served as the Authorizing Official for the Government Commercial Purchase Card GCPC program for all supply related open purchases and government contracts totaling 1 3M Managed various Supply Distribution Warehouses in 10 different military bases both CONUS and OCONUS and supervised numerous military personnel ensuring that supply tracking and deliveries were effectively being delivered within the customer timeline request Served as Battalion Equal Opportunity Representative and conducted 7 annual training 5 new join classes and BITS training for 254 personnel in the battalion Coordinated the transfer process of temporary loaned and unit owned equipment for numerous combat field and disaster relief exercises Coordinated the supply logistics chain distribution of over 20 000 items valued at 42M to support and facilitate deployment programs Ensured equipment and parts were received and receipted in a timely manner in accordance with GPN guidelines which provided effective supply support Served as the Equal Opportunity Representative conducting 12 annual training classes Managed the timely completion of three DoD direct Statement of Budgetary Resources SBR Audit samplings of over 8 2 million of financial transactions for multiple appropriations for the SMU Corrected 506 erroneous fiscal year records consisting of 800 single document transactions totaling over 375K in adjustments Supervised the execution of weekly supply warehouse and embarkation training Classroom instruction ranged from basic safety to material handling procedures resulting in 400 classroom hours Mentored and advised over 700 United States Marines on leadership education life and combat skills building confidence in their personal and professional careers setting future goals Served as the BN SACO supervising 4 Command Directed urinalysis and counseled 10 Marines in Substance Abuse aftercare program Effectively executed 2nd 3rd Qtr Budget of 194K for FY 10 obligating at 99 2 ensuring all fiscal budget requirements were attained Coordinated and supervised upgrades of 35 facilities with the new Marine Corps Recruiting concept and inspected each location following OSHA regulation reporting discrepancies to Army Corps of Engineers Coordinated and supervised Statewide pool function of over 500 participants and their families Ensured that all logistical support and safety was effectively executed Supervised district requirement of serviceability of 78 RS vehicles totaling 152K and ensuring vehicle driver training and safety was conducted lowering driving accidents in FY10 Maintained service of 147 local telephone 86 cellular lines During district inspection fiscal supply logistics and telephone sections were found mission capable with noteworthy accomplishment Drafted military and nonmilitary correspondence Developed and led training programs in preparation for combat Wrote office job descriptions and directives Education Back Save Next TERMS CONDITIONS PRIVACY POLICY FEEDBACK CONTACT US POWERED BY 2016 LiveCareer Ltd All rights reserved Skills Army basic budgets Budget concept contracts data base driving financial Government inspection instruction inventory leadership logistics managment Office weapons Next Oracle personnel Recruiting reporting requirement safety supervising 4 telephone training programs upgrades urinalysis Additional Information CHOOSE TEMPLATE BUILD YOUR RESUME FINALIZE DOWNLOAD Finalize Your Resume Templates Spelling Print Download Email Resume Sections Professional Affiliations Member Small Business Association 2008 present Member Alumni Association

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:OPERATIONAL CHEF Professional Summary job title with more than number years of experience planning developing and implementing program or process Experienced manager with excellent client and project management skills Action oriented with strong ability to communicate effectively with technology executive and business audiences Talented job title with a strong background in area Portfolio available at URL Job Title with background as Job Title 1 and Job Title 2 looking to join a growing entrepreneurial organization as part of the Executive team Core Qualifications Results oriented Operations management Client focused Excel in areas of expertise Financial records and processing Contract negotiation review drafting Proficiency in area Quick learner Computer proficient Reports generation and analysis Contract auditing Training and development Change management Change management Personal Information Place of Birth Sheffield UK Date of Birth 3rd of September 1970 Present Resident in Berlin Germany Sex Female Status Married with 1 child age 4 Hobbies International Travel Hiking Tennis Experience Operational Chef January 1999 to January 2015 Company Name City State Managed receipt inventory and storage of 121 8M in unit serialized equipment assets to include principal items from intermediate supply sources using Oracle data base systems Supervised the accountability of all weapons and weapon systems in support of exercises and key deployments totaling 89M additionally tracked all serial numbers through the embarkation process Managed and oversaw the comptroller fiscal year operational budgets for 115 unit offices and briefed the Commanding Officer on End of Year 2012 2013 and 2014 spending obligations in the total amount of 27 2M Supervised the quarterly inventories with all corresponding units to ensure accurate record managment was being conducted according to published regulation accountability and attained a 99 89 during corporate inspections Developed an effective and time efficient disposal plan for unserviceable equipment and saved the government an excess of 1 4M in reusable supplies from the Defense Reutilization Management Office DRMO Served as the Authorizing Official for the Government Commercial Purchase Card GCPC program for all supply related open purchases and government contracts totaling 1 3M Managed various Supply Distribution Warehouses in 10 different military bases both CONUS and OCONUS and supervised numerous military personnel ensuring that supply tracking and deliveries were effectively being delivered within the customer timeline request Served as Battalion Equal Opportunity Representative and conducted 7 annual training 5 new join classes and BITS training for 254 personnel in the battalion Coordinated the transfer process of temporary loaned and unit owned equipment for numerous combat field and disaster relief exercises Coordinated the supply logistics chain distribution of over 20 000 items valued at 42M to support and facilitate deployment programs Ensured equipment and parts were received and receipted in a timely manner in accordance with GPN guidelines which provided effective supply support Served as the Equal Opportunity Representative conducting 12 annual training classes Managed the timely completion of three DoD direct Statement of Budgetary Resources SBR Audit samplings of over 8 2 million of financial transactions for multiple appropriations for the SMU Corrected 506 erroneous fiscal year records consisting of 800 single document transactions totaling over 375K in adjustments Supervised the execution of weekly supply warehouse and embarkation training Classroom instruction ranged from basic safety to material handling procedures resulting in 400 classroom hours Mentored and advised over 700 United States Marines on leadership education life and combat skills building confidence in their personal and professional careers setting future goals Served as the BN SACO supervising 4 Command Directed urinalysis and counseled 10 Marines in Substance Abuse aftercare program Effectively executed 2nd 3rd Qtr Budget of 194K for FY 10 obligating at 99 2 ensuring all fiscal budget requirements were attained Coordinated and supervised upgrades of 35 facilities with the new Marine Corps Recruiting concept and inspected each location following OSHA regulation reporting discrepancies to Army Corps of Engineers Coordinated and supervised Statewide pool function of over 500 participants and their families Ensured that all logistical support and safety was effectively executed Supervised district requirement of serviceability of 78 RS vehicles totaling 152K and ensuring vehicle driver training and safety was conducted lowering driving accidents in FY10 Maintained service of 147 local telephone 86 cellular lines During district inspection fiscal supply logistics and telephone sections were found mission capable with noteworthy accomplishment Drafted military and nonmilitary correspondence Developed and led training programs in preparation for combat Wrote office job descriptions and directives Education Back Save Next TERMS CONDITIONS PRIVACY POLICY FEEDBACK CONTACT US POWERED BY 2016 LiveCareer Ltd All rights reserved Skills Army basic budgets Budget concept contracts data base driving financial Government inspection instruction inventory leadership logistics managment Office weapons Next Oracle personnel Recruiting reporting requirement safety supervising 4 telephone training programs upgrades urinalysis Additional Information CHOOSE TEMPLATE BUILD YOUR RESUME FINALIZE DOWNLOAD Finalize Your Resume Templates Spelling Print Download Email Resume Sections Professional Affiliations Member Small Business Association 2008 present Member Alumni Association

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings A career that includes everything from small fast casual to high end dining and catering Skills Creativity in menu planning and presentation Knowledgeable in Heart Healthy Cooking Safe and Healthy work atmospher HACCP Serv Safe Certified Customer Service Focuses Passionate about cooking Forward Thinking Highly organized Excellent communicator Delegates Effectively Motivational Good sense of humor Team builder and Self motivated Accounting Budgeting Forecasting and P L Proficient in MS Office including Word Excel Powerpoint and Outlook Implements effective systems Work History Executive Chef 03 2014 to Current Company Name City State Accountable for every aspect of all Food and Beverage budgets Responsible for ordering all china glass silverware and all smallwares Responsible for all kitchen training including recipe use grill sauté fry steam garde manger knife handling equipment use and Safety and Sanitation Serv Safe Certified Monitored all ordering of food constant developing of vendor relations quality control on all food products managed systems including daily check lists cooler freezer logs HACCP logs schedules and weekly safety meetings with initial and continual employee training Nearly all food produced in house to include pastries bread salad dressings etc Developed menus pricing and special food offerings to increase revenue and customer satisfaction Managed kitchen staff of six by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Food Production Coordinator 02 2013 to 03 2014 Company Name City State Minimized expenses by utilizing production logs correct patient counts and well trained staff Helped to redesign current cafeteria line and menu to include customer based concepts and ideas Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Executive Chef 08 2009 to 09 2010 Company Name City State Manage all food production facilities to include a fine dining restaurant bar and grill banquets and conference kitchen deli coffee pasty shop family dining facility beverage carts food aspect only and two concessions outlets on two golf courses Accountable for every aspect of all Food and Beverage budgets Responsible for ordering all china glass silverware and all smallwares Manage a staff of up to 40ppl including an executive sous chef 2 sous chefs externs and hourly staff Responsible for all kitchen training including recipe use grill sauté fry steam garde manger knife handling equipment use and Safety and Sanitation Serv Safe Certified Monitored all ordering of food constant developing of vendor relations quality control on all food products managed systems including daily check lists cooler freezer logs HACCP logs schedules and weekly safety meetings with initial and continual employee training Nearly all food produced in house to include pastries salad dressings stocks etc as well as breaking down steaks from primal cuts and whole fish and seafood Regularly interacted with guests to obtain feedback on product quality and service levels Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Executive Chef General Manager of Food Venues 12 2005 to 07 2009 Company Name City State Manage 11 facilities ranging from fine dining to deli coffee shop and a commissary warehouse as well as banquets mainly weddings approximately 35 every summer and events ranging in size from 25 to 600 ppl to include writing developing costing and implementing menus Accountable for every aspect of all Food and Beverage budgets Accountable for ordering all china glassware silver small wares and kitchen equipment and orchestrating its installation Manage a staff of over 100ppl including a unit executive chef sous chefs up to 17 managers externs and hourly staff Responsible for all kitchen training including recipe use grill sauté fry steam garde manger knife handling equipment use and Safety and Sanitation Serv Safe Certified Monitored all ordering of food developed vendor relations quality control on all food products managed systems including daily check lists cooler freezer logs HACCP logs schedules and weekly safety meetings with initial and continual employee training Responsible for recruiting team members Developed and implemented current externship program Executive Sous Chef 01 2004 to 07 2005 Company Name City State Completely redesigned and wrote the recipes for the current menu Implemented a new safety and sanitation program including cooler freezer logs temperature logs and HACCP logs in a facility where they had lapsed Responsible for costing menus inventory control banquet functions ordering scheduling 12 employees hiring team member motivation and instrumental in bringing in new business into the hotel by offering ice sculpting and specialty menus Developed specialty menus for chef s tables and other special events i e Holiday events Taught cooking classes and did food demonstrations for select groups Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Maintained updated knowledge of local competition and restaurant industry trends Sous Chef 03 2003 to 12 2003 Company Name City State Developed tools such as prep lists and temperature logs to benefit employee organization Responsible for employee scheduling and accountability to include up to 30 individuals Established par levels and maintained proper food cost through purchasing and purveyor relations Interacted with other managers and key employees to ensure adequate coverage quality food and excellent service Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Executive Chef 10 2000 to 12 2002 Company Name City State Prepared annual budget by forecasting financial goals through cost controls and labor management to bring food costs down by 5 points within first three months Created developed and implemented an upscale cafeteria managing up to 5 free standing properties including banquet and fine dining facilities Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and service levels Culinary Supervisor 09 1999 to 09 2000 Company Name City State Assisted in developing menu creations and work assignments for kitchen staff for the restaurant McGrath s and banquet facilities Scheduled and directed the culinary team to exceed industry standards to perform at optimum performance in creativity preparation cleanliness and customer service Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified freshness of products upon delivery Recommended menu items to the Executive Chef for new dish development holidays special events and promotions Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Assistant General Manager 06 1998 to 08 1999 Company Name City State Improved food cost by 6 within 6 months Responsible for all ordering and inventory controls Developed a higher level of quality fare while maintaining food costs by negotiating with purveyors Led shifts while personally preparing food items and executing requests based on required specifications Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Specialty Chef 03 1996 to 08 1999 Company Name City State Redesigned menus implementing marketing strategies to broaden customer base and expanding guest service to the highest levels Continually striving to meet and exceed industry safety standards inventory control profit margin and customer service expectations through diligent and thorough training of culinary team Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Asst Kitchen Manager 07 1994 to 03 1996 Company Name City State Developed daily specials including entrees soups and appetizers Directed culinary team in daily activities such as prep mise en place food safety and plate presentation Practiced safe food handling procedures at all times Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes Education Associate of Science Culinary Arts 2012 National Institute for Culinary Arts at Mountain State University City State Recieved TIPS Certification Alcohol Awareness 2003 Health Communications Inc City State Completed hospitality courses Club Management Food Safety Nutrition 2001 Technical Vocational Institute City State Attained Serv Safe Certification Have maintained Serv Safe certification since 1 1995 Chippewa Valley Technical College City State Accomplishments Annual Scovie Awards Participated as a judge grading food entries from across the world for national and world recognition 2003 2005 Thermador On Behalf Of Freed Appliance Distributors Tempe AZ Demonstrated cooking techniques in a professional show kitchen located in The Great Outdoors Chandler AZ Took raw food product and instructed groups of customers on how to prepare various items using sponsored equipment Eventually allowing the customers to sample the finished product Affiliations 2005 Present American Culinary Federation and World Association of Chefs Societies Charleston WV Active Member Skills Accounting Budgeting budgets budget Cooking Creativity Customer Service special events financial Forecasting hiring inventory inventory control Leadership Team Builder managing marketing strategies marketing meetings Excel Outlook PowerPoint MS Word negotiating Communicator profit purchasing quality quality control recruiting Safety scheduling Self Motivated tables employee training vendor relations

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings A career that includes everything from small fast casual to high end dining and catering Skills Creativity in menu planning and presentation Knowledgeable in Heart Healthy Cooking Safe and Healthy work atmospher HACCP Serv Safe Certified Customer Service Focuses Passionate about cooking Forward Thinking Highly organized Excellent communicator Delegates Effectively Motivational Good sense of humor Team builder and Self motivated Accounting Budgeting Forecasting and P L Proficient in MS Office including Word Excel Powerpoint and Outlook Implements effective systems Work History Executive Chef 03 2014 to Current Company Name City State Accountable for every aspect of all Food and Beverage budgets Responsible for ordering all china glass silverware and all smallwares Responsible for all kitchen training including recipe use grill sauté fry steam garde manger knife handling equipment use and Safety and Sanitation Serv Safe Certified Monitored all ordering of food constant developing of vendor relations quality control on all food products managed systems including daily check lists cooler freezer logs HACCP logs schedules and weekly safety meetings with initial and continual employee training Nearly all food produced in house to include pastries bread salad dressings etc Developed menus pricing and special food offerings to increase revenue and customer satisfaction Managed kitchen staff of six by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Food Production Coordinator 02 2013 to 03 2014 Company Name City State Minimized expenses by utilizing production logs correct patient counts and well trained staff Helped to redesign current cafeteria line and menu to include customer based concepts and ideas Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Executive Chef 08 2009 to 09 2010 Company Name City State Manage all food production facilities to include a fine dining restaurant bar and grill banquets and conference kitchen deli coffee pasty shop family dining facility beverage carts food aspect only and two concessions outlets on two golf courses Accountable for every aspect of all Food and Beverage budgets Responsible for ordering all china glass silverware and all smallwares Manage a staff of up to 40ppl including an executive sous chef 2 sous chefs externs and hourly staff Responsible for all kitchen training including recipe use grill sauté fry steam garde manger knife handling equipment use and Safety and Sanitation Serv Safe Certified Monitored all ordering of food constant developing of vendor relations quality control on all food products managed systems including daily check lists cooler freezer logs HACCP logs schedules and weekly safety meetings with initial and continual employee training Nearly all food produced in house to include pastries salad dressings stocks etc as well as breaking down steaks from primal cuts and whole fish and seafood Regularly interacted with guests to obtain feedback on product quality and service levels Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Executive Chef General Manager of Food Venues 12 2005 to 07 2009 Company Name City State Manage 11 facilities ranging from fine dining to deli coffee shop and a commissary warehouse as well as banquets mainly weddings approximately 35 every summer and events ranging in size from 25 to 600 ppl to include writing developing costing and implementing menus Accountable for every aspect of all Food and Beverage budgets Accountable for ordering all china glassware silver small wares and kitchen equipment and orchestrating its installation Manage a staff of over 100ppl including a unit executive chef sous chefs up to 17 managers externs and hourly staff Responsible for all kitchen training including recipe use grill sauté fry steam garde manger knife handling equipment use and Safety and Sanitation Serv Safe Certified Monitored all ordering of food developed vendor relations quality control on all food products managed systems including daily check lists cooler freezer logs HACCP logs schedules and weekly safety meetings with initial and continual employee training Responsible for recruiting team members Developed and implemented current externship program Executive Sous Chef 01 2004 to 07 2005 Company Name City State Completely redesigned and wrote the recipes for the current menu Implemented a new safety and sanitation program including cooler freezer logs temperature logs and HACCP logs in a facility where they had lapsed Responsible for costing menus inventory control banquet functions ordering scheduling 12 employees hiring team member motivation and instrumental in bringing in new business into the hotel by offering ice sculpting and specialty menus Developed specialty menus for chef s tables and other special events i e Holiday events Taught cooking classes and did food demonstrations for select groups Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Maintained updated knowledge of local competition and restaurant industry trends Sous Chef 03 2003 to 12 2003 Company Name City State Developed tools such as prep lists and temperature logs to benefit employee organization Responsible for employee scheduling and accountability to include up to 30 individuals Established par levels and maintained proper food cost through purchasing and purveyor relations Interacted with other managers and key employees to ensure adequate coverage quality food and excellent service Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Executive Chef 10 2000 to 12 2002 Company Name City State Prepared annual budget by forecasting financial goals through cost controls and labor management to bring food costs down by 5 points within first three months Created developed and implemented an upscale cafeteria managing up to 5 free standing properties including banquet and fine dining facilities Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and service levels Culinary Supervisor 09 1999 to 09 2000 Company Name City State Assisted in developing menu creations and work assignments for kitchen staff for the restaurant McGrath s and banquet facilities Scheduled and directed the culinary team to exceed industry standards to perform at optimum performance in creativity preparation cleanliness and customer service Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified freshness of products upon delivery Recommended menu items to the Executive Chef for new dish development holidays special events and promotions Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Assistant General Manager 06 1998 to 08 1999 Company Name City State Improved food cost by 6 within 6 months Responsible for all ordering and inventory controls Developed a higher level of quality fare while maintaining food costs by negotiating with purveyors Led shifts while personally preparing food items and executing requests based on required specifications Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Specialty Chef 03 1996 to 08 1999 Company Name City State Redesigned menus implementing marketing strategies to broaden customer base and expanding guest service to the highest levels Continually striving to meet and exceed industry safety standards inventory control profit margin and customer service expectations through diligent and thorough training of culinary team Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Asst Kitchen Manager 07 1994 to 03 1996 Company Name City State Developed daily specials including entrees soups and appetizers Directed culinary team in daily activities such as prep mise en place food safety and plate presentation Practiced safe food handling procedures at all times Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes Education Associate of Science Culinary Arts 2012 National Institute for Culinary Arts at Mountain State University City State Recieved TIPS Certification Alcohol Awareness 2003 Health Communications Inc City State Completed hospitality courses Club Management Food Safety Nutrition 2001 Technical Vocational Institute City State Attained Serv Safe Certification Have maintained Serv Safe certification since 1 1995 Chippewa Valley Technical College City State Accomplishments Annual Scovie Awards Participated as a judge grading food entries from across the world for national and world recognition 2003 2005 Thermador On Behalf Of Freed Appliance Distributors Tempe AZ Demonstrated cooking techniques in a professional show kitchen located in The Great Outdoors Chandler AZ Took raw food product and instructed groups of customers on how to prepare various items using sponsored equipment Eventually allowing the customers to sample the finished product Affiliations 2005 Present American Culinary Federation and World Association of Chefs Societies Charleston WV Active Member Skills Accounting Budgeting budgets budget Cooking Creativity Customer Service special events financial Forecasting hiring inventory inventory control Leadership Team Builder managing marketing strategies marketing meetings Excel Outlook PowerPoint MS Word negotiating Communicator profit purchasing quality quality control recruiting Safety scheduling Self Motivated tables employee training vendor relations

Generate a Resume for a Chef Job

BISTRO CHEF Career Overview A result oriented client s service professional with over 28 Years of experience in client relations Encompasses the ability to establish and build positive relationships with clients and all level of coworker or management building strong relations through effective communications Core Strengths Customer and Client relations Bookkeeping and Accounting Inventory control Scheduling of Personnel Problem solving Strategic Planning Strong oral Communications Accomplishments Certified to go above and beyond and providing quality and outstanding customer service Customer recognition for outstanding and consistent customer support Selected to learn new computer programs and then train others Work Experience Bistro Chef 01 2014 to Current Company Name City State Responsibilities include taking customer orders addressing customer inquires opening and closing of establishment preparing food inventory control problem solving and cash register operation Customer Service Rep 01 2011 to 01 2013 Company Name City State Responded to customer inquiries at a fast pace call center Maintained records processing payments to include set up of payment arrangements Assisted customers by explaining detailed billing formats and troubleshooting customer s equipment Reported outages in affected areas and re laid information to customers Kitchen Manager 01 2010 to 01 2011 Company Name City State Responsible for customer orders as well as customer inquiries opening and closing of establishment Maintaining records and placing inventory orders Food handling preparation safety and storage Filling Online fax orders and processing of promotional complementary orders DSP 01 2009 to 01 2010 Company Name City State Responsible for working with Mentally and Physically disabled people in a home based setting Duties are as follows Assisting individuals with their daily needs administering of medications maintaining staff logs and reports scheduling Dr appointments for patient care and safeguarded consumers well being Store Manager 01 2008 to 01 2009 Company Name City State Daily procedures included opening and closing of establishment Preparing reports for corporate HQ updated and maintained file records ordered supplies handled customers phone inquiries in a timely manner Processed loans through verifying customers credit report with the utmost regard to their privacy This included placing calls to payroll and H R departments to verify employment bankruptcy reports and bank account information To include accountable for large sums of monies blank checks handled armored car pick ups and deposited funds into bank accounts Internal Auditor 01 2004 to 01 2008 Company Name City State Maintained and updated records on a daily basis recalculated figures and insured that formulas were entered correctly Audited all Electronic Activity entered by Pre Bill URT and Start Up department inputted into the RBMS Retail Business Management System for management verification Customer Service Representative 01 2000 to 01 2002 Company Name City State Assisting customer inquiries in fast pace environment Maintained records by entering or tracing orders in progress Assisted customers with extensive product knowledge Handled shipping and receiving orders Conducted training of newly hired employees operating of register for customer checkout conducted inventory control which included pulling and processing of orders pricing of items and stocking the store shelves Specialist Customer Service Representative 01 1997 to 01 2000 Company Name City State Professionally assisted all client inquiries at a fast pace call center Maintained records entered and traced orders in progress assisted technicians with T1 and T3 equipment problems Explained details to customers on existing orders Conducted training for newly hired personnel Tracked nationwide outages and re laid information to clients technicians and management Assistant Manager 01 1993 to 01 1996 Company Name City State Responsible for customer and employee relations Opening and closing of establishment preparing food hiring and firing of personnel bookkeeping and accounting inventory control scheduling of personnel problem solving and accountability of finances Counter Manager for Ulima 2 Cosmetics 01 1992 to 01 1993 Company Name City State Answered customer questions and concerns advised clientele of products with extensive product knowledge Solved problems maintained record of customer s product orders handled inventory control and register operations Educational Background Diploma Cosmetology Photography 1990 SZ Delfter Str City State Germany Diploma Biology Mythology Computer Science 1987 SZ Hermannsburg City State Germany High School Diploma 1986 SZ Hermannsburg City State Germany Associate of Arts Arts Archeology KCTCS City State United States of America Skills Computer experience include Windows NT Windows 95 Vista Windows 7 Windows 8 Microsoft Office Microsoft Word Excel Word Perfect Power Point Outlook 2013 Android RBMS AS400 SMS800

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:BISTRO CHEF Career Overview A result oriented client s service professional with over 28 Years of experience in client relations Encompasses the ability to establish and build positive relationships with clients and all level of coworker or management building strong relations through effective communications Core Strengths Customer and Client relations Bookkeeping and Accounting Inventory control Scheduling of Personnel Problem solving Strategic Planning Strong oral Communications Accomplishments Certified to go above and beyond and providing quality and outstanding customer service Customer recognition for outstanding and consistent customer support Selected to learn new computer programs and then train others Work Experience Bistro Chef 01 2014 to Current Company Name City State Responsibilities include taking customer orders addressing customer inquires opening and closing of establishment preparing food inventory control problem solving and cash register operation Customer Service Rep 01 2011 to 01 2013 Company Name City State Responded to customer inquiries at a fast pace call center Maintained records processing payments to include set up of payment arrangements Assisted customers by explaining detailed billing formats and troubleshooting customer s equipment Reported outages in affected areas and re laid information to customers Kitchen Manager 01 2010 to 01 2011 Company Name City State Responsible for customer orders as well as customer inquiries opening and closing of establishment Maintaining records and placing inventory orders Food handling preparation safety and storage Filling Online fax orders and processing of promotional complementary orders DSP 01 2009 to 01 2010 Company Name City State Responsible for working with Mentally and Physically disabled people in a home based setting Duties are as follows Assisting individuals with their daily needs administering of medications maintaining staff logs and reports scheduling Dr appointments for patient care and safeguarded consumers well being Store Manager 01 2008 to 01 2009 Company Name City State Daily procedures included opening and closing of establishment Preparing reports for corporate HQ updated and maintained file records ordered supplies handled customers phone inquiries in a timely manner Processed loans through verifying customers credit report with the utmost regard to their privacy This included placing calls to payroll and H R departments to verify employment bankruptcy reports and bank account information To include accountable for large sums of monies blank checks handled armored car pick ups and deposited funds into bank accounts Internal Auditor 01 2004 to 01 2008 Company Name City State Maintained and updated records on a daily basis recalculated figures and insured that formulas were entered correctly Audited all Electronic Activity entered by Pre Bill URT and Start Up department inputted into the RBMS Retail Business Management System for management verification Customer Service Representative 01 2000 to 01 2002 Company Name City State Assisting customer inquiries in fast pace environment Maintained records by entering or tracing orders in progress Assisted customers with extensive product knowledge Handled shipping and receiving orders Conducted training of newly hired employees operating of register for customer checkout conducted inventory control which included pulling and processing of orders pricing of items and stocking the store shelves Specialist Customer Service Representative 01 1997 to 01 2000 Company Name City State Professionally assisted all client inquiries at a fast pace call center Maintained records entered and traced orders in progress assisted technicians with T1 and T3 equipment problems Explained details to customers on existing orders Conducted training for newly hired personnel Tracked nationwide outages and re laid information to clients technicians and management Assistant Manager 01 1993 to 01 1996 Company Name City State Responsible for customer and employee relations Opening and closing of establishment preparing food hiring and firing of personnel bookkeeping and accounting inventory control scheduling of personnel problem solving and accountability of finances Counter Manager for Ulima 2 Cosmetics 01 1992 to 01 1993 Company Name City State Answered customer questions and concerns advised clientele of products with extensive product knowledge Solved problems maintained record of customer s product orders handled inventory control and register operations Educational Background Diploma Cosmetology Photography 1990 SZ Delfter Str City State Germany Diploma Biology Mythology Computer Science 1987 SZ Hermannsburg City State Germany High School Diploma 1986 SZ Hermannsburg City State Germany Associate of Arts Arts Archeology KCTCS City State United States of America Skills Computer experience include Windows NT Windows 95 Vista Windows 7 Windows 8 Microsoft Office Microsoft Word Excel Word Perfect Power Point Outlook 2013 Android RBMS AS400 SMS800

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Dedicated hardworking restaurant management professional with extensive daily planning and operations experience Skilled in menu planning using seasonal ingredients and a passion with cooking from scratch Skilled in staff training and development Previously managed more than 20 employees and organized small and large scaled events including weddings and banquets Highly dedicated in career growth Highlights ServSafe certified Quick problem solver Strong work ethic Results oriented Skillful menu development Kitchen management Food Standards enforcement Experience with catering and events General knowledge of computer software High level of aesthetic and culinary execution Honest trustworthy and punctual Knowledge of assigned diets Knowledge of inventory practices Management and leadership experience Strong client interaction skills Strong time management skills Works well as a part of a team Energetic friendly and enthusiastic Accomplishments Developed popular daily specials with locally sourced ingredients Instructed chefs in the preparation cooking garnishing and presentation of food Planned and prepared food for parties holiday meals luncheons special functions and other events Featured in Plate Magazine Guest Chef at the Northern New England Home and Garden Show Meet the Chef Series Taught Cooking Matters Classes Experience 09 2007 to 02 2015 Executive Chef Company Name City State 2007 rounds chef 2009 promoted to sous chef 2011 promoted to executive chef Meets all timelines for menus and ordering Create a farm to table culture in the café at Saint Joseph s College by utilizing the college s farms produce and livestock as well as creating business relationships with local farms artisans and other family owned companies Create weekly menus based on seasonality Takes over the ownership of the kitchen Hires trains and supervises the daily conduct of the Chefs and Sous Chefs Prices all menu and catering items specifying portion and prep quantities while adhering to food and sustainability guidelines Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget Ensures that food cost meets budgetary goals each week in all operations by establishing purchasing specifications product storage and usage requirements and waste control procedures Reviews catering portions and pricing quarterly suggesting changes and monitoring waste from events Catered special events for the board of the college weddings and other events from 10 1200 people Uses a variety of high quality food items that are creatively well prepared presented and flavorful in a cost effective manner in the Cafés and catering Works with management team to ensure that all display catering and café service and culinary set up meet specific account standards Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests Meets and exceeds the expectations of the customer s perceived value Knowledge of multi ethnic cuisines Knowledge of gluten free vegan and other allergen restrictive preparations 06 2006 to 01 2008 Line Chef Company Name City State Prep food for the kitchen Create Specials for the dinner and lunch menu Cooking food for large banquets including weddings and other functions up to 300 people In charge of training new cooks Cook breakfast lunch and dinner Clean the kitchen in detail Gained knowledge of building each dish from scratch 07 2005 to 10 2006 Line Cook Company Name City State Prep food for the line Cook everything from appetizers to fried food to the main dishes In charge of creating my own specials every day In charge of closing the restaurant Clean the kitchen in detail In charge of training new cooks Developed strong multi tasking skills by working alone in a busy kitchen 10 2004 to 04 2005 Line Cook Company Name City State Prepped food for line Cooked appetizers soups sandwiches and all fried foods Detail cleaned the kitchen Developed strong communication skills by working in a high pace kitchen environment Education 2004 Associate of Arts Culinary Arts Southern Maine Community College City State Culinary Arts Skills Strong communication skills special events multi tasking pricing purchasing quality devoted to sustainability allergen awareness multi ethnic cuisines Professional Affiliations Member of American Culinary Federation Member of Share Our Strength Taught Cooking Matters Classes Featured in Plate Online Magazine Guest Chef at the Northern New England Home and Garden Show Member of Farm to Institution New England

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Dedicated hardworking restaurant management professional with extensive daily planning and operations experience Skilled in menu planning using seasonal ingredients and a passion with cooking from scratch Skilled in staff training and development Previously managed more than 20 employees and organized small and large scaled events including weddings and banquets Highly dedicated in career growth Highlights ServSafe certified Quick problem solver Strong work ethic Results oriented Skillful menu development Kitchen management Food Standards enforcement Experience with catering and events General knowledge of computer software High level of aesthetic and culinary execution Honest trustworthy and punctual Knowledge of assigned diets Knowledge of inventory practices Management and leadership experience Strong client interaction skills Strong time management skills Works well as a part of a team Energetic friendly and enthusiastic Accomplishments Developed popular daily specials with locally sourced ingredients Instructed chefs in the preparation cooking garnishing and presentation of food Planned and prepared food for parties holiday meals luncheons special functions and other events Featured in Plate Magazine Guest Chef at the Northern New England Home and Garden Show Meet the Chef Series Taught Cooking Matters Classes Experience 09 2007 to 02 2015 Executive Chef Company Name City State 2007 rounds chef 2009 promoted to sous chef 2011 promoted to executive chef Meets all timelines for menus and ordering Create a farm to table culture in the café at Saint Joseph s College by utilizing the college s farms produce and livestock as well as creating business relationships with local farms artisans and other family owned companies Create weekly menus based on seasonality Takes over the ownership of the kitchen Hires trains and supervises the daily conduct of the Chefs and Sous Chefs Prices all menu and catering items specifying portion and prep quantities while adhering to food and sustainability guidelines Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget Ensures that food cost meets budgetary goals each week in all operations by establishing purchasing specifications product storage and usage requirements and waste control procedures Reviews catering portions and pricing quarterly suggesting changes and monitoring waste from events Catered special events for the board of the college weddings and other events from 10 1200 people Uses a variety of high quality food items that are creatively well prepared presented and flavorful in a cost effective manner in the Cafés and catering Works with management team to ensure that all display catering and café service and culinary set up meet specific account standards Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests Meets and exceeds the expectations of the customer s perceived value Knowledge of multi ethnic cuisines Knowledge of gluten free vegan and other allergen restrictive preparations 06 2006 to 01 2008 Line Chef Company Name City State Prep food for the kitchen Create Specials for the dinner and lunch menu Cooking food for large banquets including weddings and other functions up to 300 people In charge of training new cooks Cook breakfast lunch and dinner Clean the kitchen in detail Gained knowledge of building each dish from scratch 07 2005 to 10 2006 Line Cook Company Name City State Prep food for the line Cook everything from appetizers to fried food to the main dishes In charge of creating my own specials every day In charge of closing the restaurant Clean the kitchen in detail In charge of training new cooks Developed strong multi tasking skills by working alone in a busy kitchen 10 2004 to 04 2005 Line Cook Company Name City State Prepped food for line Cooked appetizers soups sandwiches and all fried foods Detail cleaned the kitchen Developed strong communication skills by working in a high pace kitchen environment Education 2004 Associate of Arts Culinary Arts Southern Maine Community College City State Culinary Arts Skills Strong communication skills special events multi tasking pricing purchasing quality devoted to sustainability allergen awareness multi ethnic cuisines Professional Affiliations Member of American Culinary Federation Member of Share Our Strength Taught Cooking Matters Classes Featured in Plate Online Magazine Guest Chef at the Northern New England Home and Garden Show Member of Farm to Institution New England

Generate a Resume for a Chef Job

EXECUTIVE CHEF Executive Profile Award winning executive chef with comprehensive experience in kitchen banquets and a la carte operations for hotels resorts and restaurants Culinary innovator known for producing top quality creative products contributing to revenue growth Proven ability to lead successful multi outlets fine dining and high volume operations Expertise Multi Outlet High Volume Operations Budgeting P L Management Staff Training Leadership Supervision Sanitation and Quality Control Creative Menu Development Research Service Marketing Experience Price Structuring and Cost Containment Inventory Purchasing Team Building Guest Relations Skill Highlights Leadership communication skills Product development Menu Development New product delivery Budgeting expertise Employee relations Self motivated Customer oriented Staff Training Staff Retention Team Building Staff Motivation Cost Controlling Core Accomplishments Project Management Initiated Inventory control system FoodTrac which resulted in cost savings Human Resources Spearheaded new CIA Culinary Training program which increased retention Operations Management Managed Food Safety Program Handled all functions related to Food and Beverage Professional Experience Executive Chef 06 2003 to 01 2015 Company Name City State 559 935 0717 Flagship Restaurant to promote Harris Ranch Agricultural products Food and Beverage Revenue 13 million 500 000 plus guest per year Concept Gate to Plate and Farm to Table Seasonal Menu Changes based off local farm product and new beef items Three Restaurants Banquet Facility and Off Site Cater Out Created new revenue streams through Culinary Classes for the public Accountable for culinary department including overall customer satisfaction Supervised 90 culinary individuals included 5 sous chefs 8 supervisors purchasing department and line staff 7th busiest independently owned restaurant in California and the 67th busiest independently owned restaurant in United States Promoted Harris Ranch by means of television appearances supermarkets Sunset magazine food shows cooking classes and culinary schools Played a key role in entertaining current and future clients from HRBC Choose Your Own Steak and tour of the restaurant Introduced and implemented Food Trac inventory control system Produce annual budget and supplied detailed information for Cap X along with ROI justifications Hotel Complex consisted of Gas Station Subway Franchise Air Strip RV Park and Hotel Harris Ranch Entities Harris Ranch Beef Company Harris Ranch Feed Lot Harris Ranch Farm Fruits nuts and vegetables Wine Vineyards and Horse Division Kitchen Manager 01 2001 to 01 2003 Company Name City State High end retirement community up to 300 guest and was the model for future properties Developed new seasonal menus based off local farm product for healthy alternatives Two Restaurants Banquet Facility and Off Site Cater Out Promoted Love Management Communities by means of television appearances newspaper resort magazine food shows cooking classes and Chamber of Commerce Played a key role in entertaining current and future clients Produce annual budget and supplied detailed information for Cap X along with ROI justifications Executive Chef 06 1997 to 07 2001 Company Name City State Flagship to promote Harris Ranch Agricultural products Food and Beverage Revenue 13 million 500 000 plus guest per year Concept Gate to Plate and Farm to Table Seasonal Menu Changes based off local farm product and new beef items Three Restaurants Banquet Facility and Off Site Cater Out Supervised 90 culinary individuals included 6 sous chefs 8 supervisors purchasing department and line staff Promoted Harris Ranch Beef by means of television appearances supermarkets Sunset magazine food shows cooking classes and culinary schools Played a key role in entertaining current and future clients from HRBC Choose Your Own Steak and tour of the restaurant Worked closely with Harris Ranch Beef Company on cuttings beef specs new product lines aging of primal cuts developing and test new pre cooked items Introduced and implemented Food Trac inventory control system Produce annual budget and supplied detailed information for Cap X along with ROI justifications Hotel Complex consisted of Gas Station Subway Franchise Air Strip RV Park and Hotel Harris Ranch Entities Harris Ranch Beef Company Harris Ranch Feed Lot Harris Ranch Farm Fruits nuts and vegetables Wine Vineyards and Horse Division Executive Chef 01 1995 to 01 1997 Company Name City State Was hired on to promote their 100 Year Anniversary One of the first resort hotels on the west coast of Florida Four Restaurants Banquet Facilities Golf Course and a Yacht Researched and promoted 100 year anniversary ice cream social Hormel Coleman Mustard Quaker Oats menus from years ago and old newspaper articles Supervised 60 culinary individuals included 3 sous chefs 2 supervisors purchasing department and line staff Food and Beverage Revenue 7 5 million Red Lion Inn and Hotels Fess Parker Resort Santa Barbara California Red Lion Inn at Quay Vancouver Washington Red Lion Janzen Beach Portland Oregon Worked closely with the corporate office high volume in banquets and restaurant revenues Executive Chef 01 1985 to 01 1994 Company Name City State very high end destination and was first class Introduced and implemented 6 new conceptual concepts in Hotels and Restaurants Company wide Would evaluate Red Lion properties for to ensure all guidelines were being followed Red Lion Janzen Beach largest banquet facility south of Seattle and north of San Francisco Notable Nike s International Sales meeting and National Women in Action Conference Was awarded the POP and PIP programs 6 years in a row Red Lion Inn at the Quay Main Concept Seafood Restaurant Pacific Sea Foods number 1 customer in the Pacific Northwest Casa Marina Key West Florida Executive Sous Chef 01 1983 to 01 1985 Company Name City State Executive Banquet Chef 01 1981 to 01 1983 Company Name City State Education Associate of Arts Culinary Arts 1982 Saint Augustine Culinary School City State City Skills budget Concept cooking clients International Sales inventory control office newspaper purchasing San television articles

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Executive Profile Award winning executive chef with comprehensive experience in kitchen banquets and a la carte operations for hotels resorts and restaurants Culinary innovator known for producing top quality creative products contributing to revenue growth Proven ability to lead successful multi outlets fine dining and high volume operations Expertise Multi Outlet High Volume Operations Budgeting P L Management Staff Training Leadership Supervision Sanitation and Quality Control Creative Menu Development Research Service Marketing Experience Price Structuring and Cost Containment Inventory Purchasing Team Building Guest Relations Skill Highlights Leadership communication skills Product development Menu Development New product delivery Budgeting expertise Employee relations Self motivated Customer oriented Staff Training Staff Retention Team Building Staff Motivation Cost Controlling Core Accomplishments Project Management Initiated Inventory control system FoodTrac which resulted in cost savings Human Resources Spearheaded new CIA Culinary Training program which increased retention Operations Management Managed Food Safety Program Handled all functions related to Food and Beverage Professional Experience Executive Chef 06 2003 to 01 2015 Company Name City State 559 935 0717 Flagship Restaurant to promote Harris Ranch Agricultural products Food and Beverage Revenue 13 million 500 000 plus guest per year Concept Gate to Plate and Farm to Table Seasonal Menu Changes based off local farm product and new beef items Three Restaurants Banquet Facility and Off Site Cater Out Created new revenue streams through Culinary Classes for the public Accountable for culinary department including overall customer satisfaction Supervised 90 culinary individuals included 5 sous chefs 8 supervisors purchasing department and line staff 7th busiest independently owned restaurant in California and the 67th busiest independently owned restaurant in United States Promoted Harris Ranch by means of television appearances supermarkets Sunset magazine food shows cooking classes and culinary schools Played a key role in entertaining current and future clients from HRBC Choose Your Own Steak and tour of the restaurant Introduced and implemented Food Trac inventory control system Produce annual budget and supplied detailed information for Cap X along with ROI justifications Hotel Complex consisted of Gas Station Subway Franchise Air Strip RV Park and Hotel Harris Ranch Entities Harris Ranch Beef Company Harris Ranch Feed Lot Harris Ranch Farm Fruits nuts and vegetables Wine Vineyards and Horse Division Kitchen Manager 01 2001 to 01 2003 Company Name City State High end retirement community up to 300 guest and was the model for future properties Developed new seasonal menus based off local farm product for healthy alternatives Two Restaurants Banquet Facility and Off Site Cater Out Promoted Love Management Communities by means of television appearances newspaper resort magazine food shows cooking classes and Chamber of Commerce Played a key role in entertaining current and future clients Produce annual budget and supplied detailed information for Cap X along with ROI justifications Executive Chef 06 1997 to 07 2001 Company Name City State Flagship to promote Harris Ranch Agricultural products Food and Beverage Revenue 13 million 500 000 plus guest per year Concept Gate to Plate and Farm to Table Seasonal Menu Changes based off local farm product and new beef items Three Restaurants Banquet Facility and Off Site Cater Out Supervised 90 culinary individuals included 6 sous chefs 8 supervisors purchasing department and line staff Promoted Harris Ranch Beef by means of television appearances supermarkets Sunset magazine food shows cooking classes and culinary schools Played a key role in entertaining current and future clients from HRBC Choose Your Own Steak and tour of the restaurant Worked closely with Harris Ranch Beef Company on cuttings beef specs new product lines aging of primal cuts developing and test new pre cooked items Introduced and implemented Food Trac inventory control system Produce annual budget and supplied detailed information for Cap X along with ROI justifications Hotel Complex consisted of Gas Station Subway Franchise Air Strip RV Park and Hotel Harris Ranch Entities Harris Ranch Beef Company Harris Ranch Feed Lot Harris Ranch Farm Fruits nuts and vegetables Wine Vineyards and Horse Division Executive Chef 01 1995 to 01 1997 Company Name City State Was hired on to promote their 100 Year Anniversary One of the first resort hotels on the west coast of Florida Four Restaurants Banquet Facilities Golf Course and a Yacht Researched and promoted 100 year anniversary ice cream social Hormel Coleman Mustard Quaker Oats menus from years ago and old newspaper articles Supervised 60 culinary individuals included 3 sous chefs 2 supervisors purchasing department and line staff Food and Beverage Revenue 7 5 million Red Lion Inn and Hotels Fess Parker Resort Santa Barbara California Red Lion Inn at Quay Vancouver Washington Red Lion Janzen Beach Portland Oregon Worked closely with the corporate office high volume in banquets and restaurant revenues Executive Chef 01 1985 to 01 1994 Company Name City State very high end destination and was first class Introduced and implemented 6 new conceptual concepts in Hotels and Restaurants Company wide Would evaluate Red Lion properties for to ensure all guidelines were being followed Red Lion Janzen Beach largest banquet facility south of Seattle and north of San Francisco Notable Nike s International Sales meeting and National Women in Action Conference Was awarded the POP and PIP programs 6 years in a row Red Lion Inn at the Quay Main Concept Seafood Restaurant Pacific Sea Foods number 1 customer in the Pacific Northwest Casa Marina Key West Florida Executive Sous Chef 01 1983 to 01 1985 Company Name City State Executive Banquet Chef 01 1981 to 01 1983 Company Name City State Education Associate of Arts Culinary Arts 1982 Saint Augustine Culinary School City State City Skills budget Concept cooking clients International Sales inventory control office newspaper purchasing San television articles

Generate a Resume for a Chef Job

STORE CHEF Summary Restaurant Professional Executive Chef Sous Chef Chef Manager Position Proponent Leader in Healthy Cuisine and Passionate Food Service 4 Star 4 Diamond Resorts Hotels Spa Country Club Customer Service Team Educator Multi Unit Manager Menu and recipe development Writing and implementing operational standards and procedures Event planning and execution Labor management purchasing and inventory controls cost management budget formulation P L management and forecasting Increasing efficiency through innovative and decisive ways while ensuring a high level of guest satisfaction Multi unit management skills Concept creation and menu enhancement incorporating trending foods and flavors resulting in 15 up to 20 average annual sales increase across all venues Development and execution of standards and procedures resulting in improved labor performance and decreased labor cost of 4 annually and 20 over 5 year period Experienced public speaker on subjects ranging from food and cooking to healthy lifestyle tips and practices for multiple audiences including corporate college students elementary school children and senior citizens Creating and implementing health promoting food service programs for corporate dining clients Kroger s Supermarket Nutritional menu development and recipe analysis for improved health results for long term stay guests Developed chef training programs teaching healthy cooking techniques health promoting ingredient selection and how to build the foundations of a healthy lifestyle Highlights ServSafe certified Strong butchery skills Contemporary sauce work Focused and disciplined High volume production capability Focus on portion and cost control Inventory management familiarity Featured in publication name Featured in Travel and Leisure s Top 10 Restaurants in city Experience Store Chef April 2014 to Current Duties including menu development one on one consultation with customer designing menus as well as work scheduling complete budget for bistro food outlet On and off campus Catering Successful menu development and execution for clientele resulting in 20 business increase over 6 month prior emphasis on light fare highlighting locally grown ingredients and regional flavors Implement staff training program including task competency indexing for increased labor efficiency flavor development cooking techniques and food presentation concepts Inventory handling management and rotation in accordance with HACCP food cost controls and food quality standards Executive Chef July 2013 to January 2014 Company Name Delivers strong operational performance by executing against Sodexo and regulatory agency standards and programs continually monitoring operations and completing assessments and necessary action plans to provide optimal food quality and meal service Drives customer satisfaction and maintains client relationships through rounding Ensures compliance to food safety sanitation and overall workplace safety standards Supervises staffs trains conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and or front line staff regarding food presentation quality cost control and food safety and sanitation Manages and controls resources and materials to ensure quality adequacy of supply and cost control within budgetary guidelines Responsible for managing the process of purchasing receiving scheduling inventory control and managing food production activities in compliance with Sodexo food production systems Assist in menu planning pre costing and post costing Executive Chef Food service Manager May 2005 to January 2013 Company Name City State Premium menu design recipe development culinary education for kitchen staff out lining events live cooking demonstrations Pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff Successful design and implementation of menu that promotes conscious cuisine standards in culinary Help development nutritional standards all food outlets High positive guest feedback surveys and 65 sales increase over 5 year period Implemented purchasing protocol and procedures resulting in securing competitive pricing from purveyors Aggressively fought waste and promoted cross utilization to consistently maintain food cost below budget of 27 by 1 2 5 percentage points Positive write ups from Kindred Magazine and Tucson newspapers for Outstanding clean kitchen outlets by Arizona health department Development and enforcement of Standards and Procedures Handbook for service and production resulting in consistent standard task execution by team members and 20 reduction of labor costs over 5 year period since implementing program Budget development with financial benchmarking experience and contingency planning for preventing business and profit loss daily metrics analysis with financial team including revenue labor cost and guest satisfaction management Executive Sous Chef November 2001 to April 2005 Company Name City State Successful assist in direction of 1 5 million renovation of dining facilities and kitchens including four restaurant Culinary Learning Center bistro retail space and stations buffet Budget development and forecasting with focus on lean management through staff cross training and shifting manpower across Food and Beverage areas according to business requirements Education Associate Degree Culinary Arts Management 1991 Sullivan College and the National Center for Hospitality City State Culinary Arts Management Diploma Professional Cook Honors in Educational Foundation National Restaurant Association Certification Serve Safe Certification Accomplishments 3 of 7 Image Options Premium catering services and event planning Menu design recipe development Culinary education team building events live cooking demonstrations food and wine pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff Successful design and implementation of menu that promotes conscious and cuisine standards in culinary Help development nutritional standards all food outlets high positive guest feedback surveys and 45 sales increase over 3 year period Interests Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Personal Information Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Additional Information Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Gourmet Magazine 1996 Traveler top ten Spas 1997 Miraval Resort 1997 Bon Appetit Best of the year 1997 Food Wine 1997 Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Skills agency benchmarking Budget development budget competitive consultant consultation cooking cost control clientele client customer satisfaction designing direction financial focus forecasting indexing Inventory inventory control managing materials newspapers pricing profit purchasing quality receiving retail safety sales scheduling staff training

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:STORE CHEF Summary Restaurant Professional Executive Chef Sous Chef Chef Manager Position Proponent Leader in Healthy Cuisine and Passionate Food Service 4 Star 4 Diamond Resorts Hotels Spa Country Club Customer Service Team Educator Multi Unit Manager Menu and recipe development Writing and implementing operational standards and procedures Event planning and execution Labor management purchasing and inventory controls cost management budget formulation P L management and forecasting Increasing efficiency through innovative and decisive ways while ensuring a high level of guest satisfaction Multi unit management skills Concept creation and menu enhancement incorporating trending foods and flavors resulting in 15 up to 20 average annual sales increase across all venues Development and execution of standards and procedures resulting in improved labor performance and decreased labor cost of 4 annually and 20 over 5 year period Experienced public speaker on subjects ranging from food and cooking to healthy lifestyle tips and practices for multiple audiences including corporate college students elementary school children and senior citizens Creating and implementing health promoting food service programs for corporate dining clients Kroger s Supermarket Nutritional menu development and recipe analysis for improved health results for long term stay guests Developed chef training programs teaching healthy cooking techniques health promoting ingredient selection and how to build the foundations of a healthy lifestyle Highlights ServSafe certified Strong butchery skills Contemporary sauce work Focused and disciplined High volume production capability Focus on portion and cost control Inventory management familiarity Featured in publication name Featured in Travel and Leisure s Top 10 Restaurants in city Experience Store Chef April 2014 to Current Duties including menu development one on one consultation with customer designing menus as well as work scheduling complete budget for bistro food outlet On and off campus Catering Successful menu development and execution for clientele resulting in 20 business increase over 6 month prior emphasis on light fare highlighting locally grown ingredients and regional flavors Implement staff training program including task competency indexing for increased labor efficiency flavor development cooking techniques and food presentation concepts Inventory handling management and rotation in accordance with HACCP food cost controls and food quality standards Executive Chef July 2013 to January 2014 Company Name Delivers strong operational performance by executing against Sodexo and regulatory agency standards and programs continually monitoring operations and completing assessments and necessary action plans to provide optimal food quality and meal service Drives customer satisfaction and maintains client relationships through rounding Ensures compliance to food safety sanitation and overall workplace safety standards Supervises staffs trains conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and or front line staff regarding food presentation quality cost control and food safety and sanitation Manages and controls resources and materials to ensure quality adequacy of supply and cost control within budgetary guidelines Responsible for managing the process of purchasing receiving scheduling inventory control and managing food production activities in compliance with Sodexo food production systems Assist in menu planning pre costing and post costing Executive Chef Food service Manager May 2005 to January 2013 Company Name City State Premium menu design recipe development culinary education for kitchen staff out lining events live cooking demonstrations Pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff Successful design and implementation of menu that promotes conscious cuisine standards in culinary Help development nutritional standards all food outlets High positive guest feedback surveys and 65 sales increase over 5 year period Implemented purchasing protocol and procedures resulting in securing competitive pricing from purveyors Aggressively fought waste and promoted cross utilization to consistently maintain food cost below budget of 27 by 1 2 5 percentage points Positive write ups from Kindred Magazine and Tucson newspapers for Outstanding clean kitchen outlets by Arizona health department Development and enforcement of Standards and Procedures Handbook for service and production resulting in consistent standard task execution by team members and 20 reduction of labor costs over 5 year period since implementing program Budget development with financial benchmarking experience and contingency planning for preventing business and profit loss daily metrics analysis with financial team including revenue labor cost and guest satisfaction management Executive Sous Chef November 2001 to April 2005 Company Name City State Successful assist in direction of 1 5 million renovation of dining facilities and kitchens including four restaurant Culinary Learning Center bistro retail space and stations buffet Budget development and forecasting with focus on lean management through staff cross training and shifting manpower across Food and Beverage areas according to business requirements Education Associate Degree Culinary Arts Management 1991 Sullivan College and the National Center for Hospitality City State Culinary Arts Management Diploma Professional Cook Honors in Educational Foundation National Restaurant Association Certification Serve Safe Certification Accomplishments 3 of 7 Image Options Premium catering services and event planning Menu design recipe development Culinary education team building events live cooking demonstrations food and wine pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff Successful design and implementation of menu that promotes conscious and cuisine standards in culinary Help development nutritional standards all food outlets high positive guest feedback surveys and 45 sales increase over 3 year period Interests Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Personal Information Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Additional Information Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Gourmet Magazine 1996 Traveler top ten Spas 1997 Miraval Resort 1997 Bon Appetit Best of the year 1997 Food Wine 1997 Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Skills agency benchmarking Budget development budget competitive consultant consultation cooking cost control clientele client customer satisfaction designing direction financial focus forecasting indexing Inventory inventory control managing materials newspapers pricing profit purchasing quality receiving retail safety sales scheduling staff training

Generate a Resume for a Chef Job

STORE CHEF Executive Profile Restaurant Professional Executive Chef Sous Chef Chef Manager Position Proponent Leader in Healthy Cuisine and Passionate Food Service Star 4 Diamond Resorts Hotels Spa Country Club Customer Service Team Educator Multi Unit Manager Skill Highlights Leadership communication skills Budgeting expertise Employee relations Human resources New product delivery Negotiations expert Core Accomplishments dining clients Kroger s Supermarket Nutritional menu development and recipe analysis for improved health results for long term stay guests Developed chef training programs teaching healthy cooking techniques health promoting ingredient selection and how to build the foundations of a healthy lifestyle 1 of 7 Image Options Professional Experience April 2014 to Current Store Chef Duties including menu development one on one consultation with customer designing menus as well as work scheduling complete budget for bistro food outlet On and off campus Catering Successful menu development and execution for clientele resulting in 20 business increase over 6 month prior emphasis on light fare highlighting locally grown ingredients and regional flavors Implement staff training program including task competency indexing for increased labor efficiency flavor development cooking techniques and food presentation concepts Inventory handling management and rotation in accordance with HACCP food cost controls and food quality standards July 2013 to January 2014 Company Name Executive Chef Delivers strong operational performance by executing against Sodexo and regulatory agency standards and programs continually monitoring operations and completing assessments and necessary action plans to provide optimal food quality and meal service Drives customer satisfaction and maintains client relationships through rounding Ensures compliance to food safety sanitation and overall workplace safety standards Supervises staffs trains conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and or front line staff regarding food presentation quality cost control and food safety and sanitation Manages and controls resources and materials to ensure quality adequacy of supply and cost control within budgetary guidelines Responsible for managing the process of purchasing receiving scheduling inventory control and managing food production activities in compliance with Sodexo food production systems Assist in menu planning pre costing and post costing May 2005 to January 2013 Company Name City State Executive Chef Food service Manager Premium menu design recipe development culinary education for kitchen staff out lining events live cooking demonstrations Pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff Successful design and implementation of menu that promotes conscious cuisine standards in culinary Help development nutritional standards all food outlets High positive guest feedback surveys and 65 sales increase over 5 year period Implemented purchasing protocol and procedures resulting in securing competitive pricing from purveyors Aggressively fought waste and promoted cross utilization to consistently maintain food cost below budget of 27 by 1 2 5 percentage points Positive write ups from Kindred Magazine and Tucson newspapers for Outstanding clean kitchen outlets by Arizona health department Development and enforcement of Standards and Procedures Handbook for service and production resulting in consistent standard task execution by team members and 20 reduction of labor costs over 5 year period since implementing program Budget development with financial benchmarking experience and contingency planning for preventing business and profit loss daily metrics analysis with financial team including revenue labor cost and guest satisfaction management November 2001 to April 2005 Company Name City State Executive Sous Chef Successful assist in direction of 1 5 million renovation of dining facilities and kitchens including four restaurant Culinary Learning Center bistro retail space and stations buffet Budget development and forecasting with focus on lean management through staff cross training and shifting manpower across Food and Beverage areas according to business requirements Education 1991 Sullivan College and the National Center for Hospitality City State Culinary Arts Management Associate Degree Culinary Arts Management Diploma Professional Cook Honors in Educational Foundation National Restaurant Association Certification Serve Safe Certification Interests Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Personal Information Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Additional Information Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Gourmet Magazine 1996 Traveler top ten Spas 1997 Miraval Resort 1997 Bon Appetit Best of the year 1997 Food Wine 1997 Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Skills agency benchmarking Budget development budget competitive Concept consultant consultation cooking cost control clientele client customer satisfaction designing direction Event planning financial focus forecasting indexing Inventory inventory control management skills managing materials newspapers pricing profit public speaker purchasing quality receiving Retail safety sales scheduling staff training

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:STORE CHEF Executive Profile Restaurant Professional Executive Chef Sous Chef Chef Manager Position Proponent Leader in Healthy Cuisine and Passionate Food Service Star 4 Diamond Resorts Hotels Spa Country Club Customer Service Team Educator Multi Unit Manager Skill Highlights Leadership communication skills Budgeting expertise Employee relations Human resources New product delivery Negotiations expert Core Accomplishments dining clients Kroger s Supermarket Nutritional menu development and recipe analysis for improved health results for long term stay guests Developed chef training programs teaching healthy cooking techniques health promoting ingredient selection and how to build the foundations of a healthy lifestyle 1 of 7 Image Options Professional Experience April 2014 to Current Store Chef Duties including menu development one on one consultation with customer designing menus as well as work scheduling complete budget for bistro food outlet On and off campus Catering Successful menu development and execution for clientele resulting in 20 business increase over 6 month prior emphasis on light fare highlighting locally grown ingredients and regional flavors Implement staff training program including task competency indexing for increased labor efficiency flavor development cooking techniques and food presentation concepts Inventory handling management and rotation in accordance with HACCP food cost controls and food quality standards July 2013 to January 2014 Company Name Executive Chef Delivers strong operational performance by executing against Sodexo and regulatory agency standards and programs continually monitoring operations and completing assessments and necessary action plans to provide optimal food quality and meal service Drives customer satisfaction and maintains client relationships through rounding Ensures compliance to food safety sanitation and overall workplace safety standards Supervises staffs trains conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and or front line staff regarding food presentation quality cost control and food safety and sanitation Manages and controls resources and materials to ensure quality adequacy of supply and cost control within budgetary guidelines Responsible for managing the process of purchasing receiving scheduling inventory control and managing food production activities in compliance with Sodexo food production systems Assist in menu planning pre costing and post costing May 2005 to January 2013 Company Name City State Executive Chef Food service Manager Premium menu design recipe development culinary education for kitchen staff out lining events live cooking demonstrations Pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff Successful design and implementation of menu that promotes conscious cuisine standards in culinary Help development nutritional standards all food outlets High positive guest feedback surveys and 65 sales increase over 5 year period Implemented purchasing protocol and procedures resulting in securing competitive pricing from purveyors Aggressively fought waste and promoted cross utilization to consistently maintain food cost below budget of 27 by 1 2 5 percentage points Positive write ups from Kindred Magazine and Tucson newspapers for Outstanding clean kitchen outlets by Arizona health department Development and enforcement of Standards and Procedures Handbook for service and production resulting in consistent standard task execution by team members and 20 reduction of labor costs over 5 year period since implementing program Budget development with financial benchmarking experience and contingency planning for preventing business and profit loss daily metrics analysis with financial team including revenue labor cost and guest satisfaction management November 2001 to April 2005 Company Name City State Executive Sous Chef Successful assist in direction of 1 5 million renovation of dining facilities and kitchens including four restaurant Culinary Learning Center bistro retail space and stations buffet Budget development and forecasting with focus on lean management through staff cross training and shifting manpower across Food and Beverage areas according to business requirements Education 1991 Sullivan College and the National Center for Hospitality City State Culinary Arts Management Associate Degree Culinary Arts Management Diploma Professional Cook Honors in Educational Foundation National Restaurant Association Certification Serve Safe Certification Interests Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Personal Information Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Additional Information Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Gourmet Magazine 1996 Traveler top ten Spas 1997 Miraval Resort 1997 Bon Appetit Best of the year 1997 Food Wine 1997 Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Skills agency benchmarking Budget development budget competitive Concept consultant consultation cooking cost control clientele client customer satisfaction designing direction Event planning financial focus forecasting indexing Inventory inventory control management skills managing materials newspapers pricing profit public speaker purchasing quality receiving Retail safety sales scheduling staff training

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Executive chef and certified chef for more than 8 years Expertly trained in classic French cuisine at Le Cordon Bleu and specializes in Caribbean Mediterranean Indian Central American cuisine Currently looking t o obtain a position in the Hospitality field that provides opportunities for continued growth and development and to utilize my current knowledge and skills to continuously improve operational quality and efficiency Highlights ServSafe certified High volume production capability Focus on portion and cost control Inventory management familiarity Sous vide technique Strategic organizational skills Attention to detail Dependable Accomplishments Received Core 4 award Received CFE award Number one account for monthly retention meetings FMPP CC Experience 02 2014 to Current Executive Chef Company Name City State Acting manager of staff of 50 employees Continuously improving the menus for seasonal sustainable and local products available Purchasing managing inventory for daily menus produce special catering and monthly promotions Training staff and overseeing kitchen utility and food service workers Maintain a budget of 2 5M food cost of 32 plate cost of 2 32 Responsible for special functions from 10 2000 plus Responsible for BOH FOH supervisors sous chef unit manager admin Responsible for supplying food to 940 students 2000 meals 24 hours a day Implemented and supported company initiatives and programs Effectively manage and assist kitchen staff in producing food for banquets catered events and member dining areas Followed proper food handling methods and maintained correct temperature of all food products Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations 04 2013 to 11 2013 R D Executive Chef Company Name City State Responsible for creating and testing recipes Shooting new plate designs for the retail and marketing team to disperse to accounts websites billboards and training tools Creating programs to test at new accounts world wide involving food trends gluten free vegan local sustainable grass fed etc Designing new menus to cater to the CEO CFO Presidents etc as well as new manager hires in the office during weekly training Communicating directly with dietitians to match health standards of the company while being innovative and healthy simultaneously Traveling to accounts out of state to help with food cost and budgeting and training Ensured a smooth kitchen operation by overseeing daily product inventory purchasing and receiving Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Attend meetings to acquire new vendors to be approved for the company 09 2011 to 04 2013 Head Chef Company Name City State Acting manager of staff of 100 employees Continuously improving the standards of CHOA Control purchasing of produce special catering monthly promotions and managing inventory Maintain a budget of 5 5M and food cost of 36 Responsible for special functions from 10 2000 plus Responsible for Café Retail sales up to 1 500 1 800 covers per day Responsible for supplying food to 256 patient beds every meal period Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Implemented and supported company initiatives and programs 09 2010 to 09 2011 Sous Chef Company Name City State Acting manager of staff of 70 employees Controlled purchasing of food beverage equipment tableware and expendables Maintain a budget of 1 5M Responsible for special functions from 10 200 plus Responsible for 3 venues of 900 covers per day Actively participated in staff meetings and operated as an effective management team leader Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Education Associate of Occupational Science Degree Culinary Le Cordon Bleu College of Culinary Arts Atlanta City State United States Nutrition courses Coursework in Pastry Arts Classes in Restaurant and Facility Operations Skills Controlling budget designing menus organizational inventory skills management marketing conducting meetings public speaking trainer Microsoft Office Excel Publisher Powerpoint purchasing retail sales

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Executive chef and certified chef for more than 8 years Expertly trained in classic French cuisine at Le Cordon Bleu and specializes in Caribbean Mediterranean Indian Central American cuisine Currently looking t o obtain a position in the Hospitality field that provides opportunities for continued growth and development and to utilize my current knowledge and skills to continuously improve operational quality and efficiency Highlights ServSafe certified High volume production capability Focus on portion and cost control Inventory management familiarity Sous vide technique Strategic organizational skills Attention to detail Dependable Accomplishments Received Core 4 award Received CFE award Number one account for monthly retention meetings FMPP CC Experience 02 2014 to Current Executive Chef Company Name City State Acting manager of staff of 50 employees Continuously improving the menus for seasonal sustainable and local products available Purchasing managing inventory for daily menus produce special catering and monthly promotions Training staff and overseeing kitchen utility and food service workers Maintain a budget of 2 5M food cost of 32 plate cost of 2 32 Responsible for special functions from 10 2000 plus Responsible for BOH FOH supervisors sous chef unit manager admin Responsible for supplying food to 940 students 2000 meals 24 hours a day Implemented and supported company initiatives and programs Effectively manage and assist kitchen staff in producing food for banquets catered events and member dining areas Followed proper food handling methods and maintained correct temperature of all food products Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations 04 2013 to 11 2013 R D Executive Chef Company Name City State Responsible for creating and testing recipes Shooting new plate designs for the retail and marketing team to disperse to accounts websites billboards and training tools Creating programs to test at new accounts world wide involving food trends gluten free vegan local sustainable grass fed etc Designing new menus to cater to the CEO CFO Presidents etc as well as new manager hires in the office during weekly training Communicating directly with dietitians to match health standards of the company while being innovative and healthy simultaneously Traveling to accounts out of state to help with food cost and budgeting and training Ensured a smooth kitchen operation by overseeing daily product inventory purchasing and receiving Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Attend meetings to acquire new vendors to be approved for the company 09 2011 to 04 2013 Head Chef Company Name City State Acting manager of staff of 100 employees Continuously improving the standards of CHOA Control purchasing of produce special catering monthly promotions and managing inventory Maintain a budget of 5 5M and food cost of 36 Responsible for special functions from 10 2000 plus Responsible for Café Retail sales up to 1 500 1 800 covers per day Responsible for supplying food to 256 patient beds every meal period Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Implemented and supported company initiatives and programs 09 2010 to 09 2011 Sous Chef Company Name City State Acting manager of staff of 70 employees Controlled purchasing of food beverage equipment tableware and expendables Maintain a budget of 1 5M Responsible for special functions from 10 200 plus Responsible for 3 venues of 900 covers per day Actively participated in staff meetings and operated as an effective management team leader Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Education Associate of Occupational Science Degree Culinary Le Cordon Bleu College of Culinary Arts Atlanta City State United States Nutrition courses Coursework in Pastry Arts Classes in Restaurant and Facility Operations Skills Controlling budget designing menus organizational inventory skills management marketing conducting meetings public speaking trainer Microsoft Office Excel Publisher Powerpoint purchasing retail sales

Generate a Resume for a Chef Job

HEAD CHEF Summary Mature college student Interested in part time work in areas such as retail health services security information technology and food services The past six years I have been involved in a men s mentor group named BoyzN2Men As a high school student I started as one of the entry level attendees and worked my way to one of the top officers of the core The program has taught me the importance of responsibility accountability integrity of character and other virtues of life that will help me in the work place During my high school senior year I was actively involved with the student government association SGA I was the secretary of arms highly reliable and very attentive during my time as the active secretary Also have experienced in taking food orders operating cash registers and safely handling food while checking for proper temperatures Highlights Microsoft Word Excel and PowerPoint Proficient with Internet and Adobe Software Reliable and punctual Neat clean and professional appearance Engaging personality Excellent multi tasker Restaurant management Math and language skills Comfortable standing for long time periods Experience Company Name City State Head Chef 07 2012 to 11 2015 Promptly reported complaints to a member of the management team Up sold additional menu items beverages and desserts to increase restaurant profits Communicated clearly and positively with co workers and management Served fresh hot food with a smile in a timely manner Cut and chopped food items and cooked on a grill or in fryers Company Name City State Manager 07 2010 Worked on a Building campaign and domestic tasks Recorded customer orders and repeated them back in a clear understandable manner Took necessary steps to meet customer needs and effectively resolve service issues Company Name City State 01 2010 to 01 2011 Worked directly with customers and employees Attending to front desk and answering calls Engaging in invigorating task in the workplace Rock Creek Sports Club January 2012 Floor Management Assisted Managers Clean Replaced tiles Marketing i e create distribute marketing tools to attract customers Maintain floor equipment Education Graduate 2012 Watkins Mills High School City State Academic Achievement Award Bachelor of Science Computer Science 2014 University of Maryland College Park Attended Towson University 2014 Interests BoyzN2Men Youth Leader 2009 2011 Basketball Team Very active Community Member Additional Information Activities BoyzN2Men Youth Leader 2009 2011 Basketball Team Very active Community Member Skills Adobe Software Instruction marketing Marketing i math Excel PowerPoint Microsoft Word Works Communicator

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:HEAD CHEF Summary Mature college student Interested in part time work in areas such as retail health services security information technology and food services The past six years I have been involved in a men s mentor group named BoyzN2Men As a high school student I started as one of the entry level attendees and worked my way to one of the top officers of the core The program has taught me the importance of responsibility accountability integrity of character and other virtues of life that will help me in the work place During my high school senior year I was actively involved with the student government association SGA I was the secretary of arms highly reliable and very attentive during my time as the active secretary Also have experienced in taking food orders operating cash registers and safely handling food while checking for proper temperatures Highlights Microsoft Word Excel and PowerPoint Proficient with Internet and Adobe Software Reliable and punctual Neat clean and professional appearance Engaging personality Excellent multi tasker Restaurant management Math and language skills Comfortable standing for long time periods Experience Company Name City State Head Chef 07 2012 to 11 2015 Promptly reported complaints to a member of the management team Up sold additional menu items beverages and desserts to increase restaurant profits Communicated clearly and positively with co workers and management Served fresh hot food with a smile in a timely manner Cut and chopped food items and cooked on a grill or in fryers Company Name City State Manager 07 2010 Worked on a Building campaign and domestic tasks Recorded customer orders and repeated them back in a clear understandable manner Took necessary steps to meet customer needs and effectively resolve service issues Company Name City State 01 2010 to 01 2011 Worked directly with customers and employees Attending to front desk and answering calls Engaging in invigorating task in the workplace Rock Creek Sports Club January 2012 Floor Management Assisted Managers Clean Replaced tiles Marketing i e create distribute marketing tools to attract customers Maintain floor equipment Education Graduate 2012 Watkins Mills High School City State Academic Achievement Award Bachelor of Science Computer Science 2014 University of Maryland College Park Attended Towson University 2014 Interests BoyzN2Men Youth Leader 2009 2011 Basketball Team Very active Community Member Additional Information Activities BoyzN2Men Youth Leader 2009 2011 Basketball Team Very active Community Member Skills Adobe Software Instruction marketing Marketing i math Excel PowerPoint Microsoft Word Works Communicator

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Outgoing Job Title offering extensive knowledge of hospitality etiquette food preparation and superior customer service Food service professional and culinary arts student seeking a position in an elegant fine dining establishment Extensive knowledge of high end ingredients and food and wine pairings Restaurant professional with Number years in FOH and BOH operations Customer service and food handling expertise Skilled at memorizing menu items and orders Organized independent worker with strong time management skills Detail oriented and able to learn new tasks quickly and effectively Organized independent worker with strong time management skills Detail oriented and able to learn new tasks quickly and effectively Efficient Job Title with strong interpersonal and coaching skills Prior work in busy hotels and find dining restaurants Server bringing enthusiasm dedication and an exceptional work ethic Trained in customer service with knowledge of Cuisine type cuisine Friendly and courteous server with five years work in a bar and restaurant setting Proficient knowledge of food wine and spirits Seeking a position in an upscale restaurant resort or country club High energy outgoing hostess with a dedication to positive guest relations desires a position as a server or hostess in a fast paced restaurant or bar High volume dining customer service and cash handling background Highlights MS Office Suite POS Touch Windows 7 Outlook and Excel spreadsheets as well as the internet Highly responsible and reliable Point of Sale POS system operation Works well under pressure Exceptional interpersonal skills Extensive hospitality background state name Food Handlers card state name Food Handlers card state name Food Handlers card Trained in liquor wine and food service Food and beverage specialist In depth food and wine knowledge Mathematical aptitude Food ingredients expert Master of sales techniques Food safety understanding Accomplishments Over 12 years of experience in managing food operations as an Executive Kitchen Manager Executive Chef in High Volume Restaurants Strong troubleshooting abilities to identify problems and implement appropriate solutions for kitchen or quality related issues Expert in managing new restaurant openings hire and train employees enhance employee customer service skills order food equipment oversee Grand Opening activities and align standards with the FOH BOH operation teams Strong time management organizational skills and multi tasking ability Excellent interpersonal skills relate well with vendors staff management and people from diverse backgrounds Culinary Certified in food preparation and presentation Created menus featuring various cuisines including Italian Southern American and Mexican Cuisines Outstanding leadership skills proven through earned awards and employee relationships Sound communicator with the ability to supervise train and develop staff effectively Experience Executive Chef 01 2007 to 02 2016 Company Name City State Catering Expert specializing in special events catering for clients such as the Walt Disney Company Universal CBS and ABC Studios The Huntington Library and Gardens Nestle USA Wolfgang Puck and Valencia Country Club Consulting Chef Food E Commerce service Jewel City Bowl The Waffle Saddle Ranch Waffle Fusion restaurant Woodland Hills Company Name Responsible for managing culinary operations recipe preparation and presentation food consumption estimation food purchase requisitioning Responsible to ensure food items are prepared according to standards of quality consistency and time lines Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Maintain food storage receiving rotating stocking as par levels dictate Manage catered boardroom events create and prepare quality culinary specials for exclusive occasions Manage both food and non food inventories implement inventory control system institute standardized product rotation system Develop daily work and production schedules Direct BOH P L responsibility decreased food costs through various initiatives to meet company s budget standards Assist GM in negotiating new contracts with beverage and equipment vendors Consistently provided high quality customer service and satisfaction ensuring a hospitable and first class dining experience Assisted guests with making menu choices in an informative and helpful fashion Maintained knowledge of current menu items garnishes ingredients and preparation methods Delivered exceptional service by greeting and serving customers in a timely friendly manner Appropriately suggested additional items to customers to increase restaurant sales Promptly served all food courses and alcoholic beverages to guests Answered questions about menu selections and made recommendations when requested Effectively communicated with kitchen staff regarding customer allergies dietary needs and other special requests Regularly checked on guests to ensure satisfaction with each food course and beverages Managed closing duties including restocking items and reconciliation of the cash drawer Skillfully anticipated and addressed guests service needs Consistently adhered to quality expectations and standards Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests expectations Routinely cleaned table linens table settings glassware windowsills carpets counters floors storage areas and service refrigerators Checked in deliveries and signed off on products received Prepared the buffet and salad bar for dinner service Continually kept carpets and floor clear of debris Maintained neat and attractive bakery food cases Maintained a professional tone of voice and words at all times including during peak rush hours Politely answered phones promptly and recorded and confirmed reservations Greeted guests and communicated about wait time Guided guests through the dining rooms and provided needed assistance Routinely checked menus to verify they were current clean and wrinkle free Welcomed and acknowledge all guests in a friendly service oriented manner Cleaned dishes with detergent and rinsing and sanitizing chemicals in the 3 compartment sink Sprayed all racked items with hot water to loosen and remove food residue Diligently cleaned sanitized and organized food speed racks food bins dry storage racks and chemical storage room Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations Executive Kitchen Managers 01 2000 to 01 2007 Company Name City State BJ s Chicago Brewery Restaurant Woodland Hills Collaborate with General Manager on all restaurant operations manage customer service wait staff supervise daily opening closing activities manage food and labor costs Responsible for staff scheduling creation of daily prep lists for BOH keeping kitchen on par with health code Monitor food budgets and administered cost controls Implement standardized product rotation system for all food and non food product inventories Collaborate with area GM to facilitate the opening of new stores including training marketing and merchandising of restaurant services Direct facility maintenance and emphasize clean fun and hospitable dining facilities adhering to industrial health and safety standards Develop employee customer service skills conduct productivity enhancements and performance evaluations Consistently achieved bonuses for meeting and exceeding sales cost controls quotas Executive Kitchen Managers 01 1983 to 01 1999 Company Name City State Responsible for the BOH operations hired trained and supervised kitchen staff managed budgets negotiate vendors contracts and prepared food according to quality standards Accountable for monthly and annual budgets including action plans to drive sales by consistent high quality food and service standards Manage 38 employees and inspected work performance as well as safety and hygiene in compliance with government regulations Prepare daily production sheets ensure stocking of all stations certify adherence to recipe portion servings Accurately estimate food consumption and the requisition of supplies resulting in reduced cost Working with GM assisted in the Grand Opening of eight new restaurants Negotiated contracts with vendors administered the receiving of goods ensuring accuracy and freshness Developed work schedules trained incoming staff and mentored employees to assume leadership roles Education Bachelor Degree Marketing 1984 GEORGIA INSTITUTE OF TECHNOLOGY City State fulton MarketingCoursework in Business Management and OperationsCoursework in Culinary Management and Food and Beverage Operations Management CERTIFIED FOOD HANDLER Thorough Knowledge of HACCP Regulations ATLANTA CULINARY TECHNICAL SCHOOL City State Skills ABC budgets budget closing Computer literate Consulting contracts clients customer service customer service skills E Commerce special events facility maintenance General Manager government regulations health and safety standards inventory control leadership managing marketing merchandising Excel spreadsheets MS Office Suite Outlook Windows 7 negotiating POS quality receiving restaurant operations safety sales scheduling

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Outgoing Job Title offering extensive knowledge of hospitality etiquette food preparation and superior customer service Food service professional and culinary arts student seeking a position in an elegant fine dining establishment Extensive knowledge of high end ingredients and food and wine pairings Restaurant professional with Number years in FOH and BOH operations Customer service and food handling expertise Skilled at memorizing menu items and orders Organized independent worker with strong time management skills Detail oriented and able to learn new tasks quickly and effectively Organized independent worker with strong time management skills Detail oriented and able to learn new tasks quickly and effectively Efficient Job Title with strong interpersonal and coaching skills Prior work in busy hotels and find dining restaurants Server bringing enthusiasm dedication and an exceptional work ethic Trained in customer service with knowledge of Cuisine type cuisine Friendly and courteous server with five years work in a bar and restaurant setting Proficient knowledge of food wine and spirits Seeking a position in an upscale restaurant resort or country club High energy outgoing hostess with a dedication to positive guest relations desires a position as a server or hostess in a fast paced restaurant or bar High volume dining customer service and cash handling background Highlights MS Office Suite POS Touch Windows 7 Outlook and Excel spreadsheets as well as the internet Highly responsible and reliable Point of Sale POS system operation Works well under pressure Exceptional interpersonal skills Extensive hospitality background state name Food Handlers card state name Food Handlers card state name Food Handlers card Trained in liquor wine and food service Food and beverage specialist In depth food and wine knowledge Mathematical aptitude Food ingredients expert Master of sales techniques Food safety understanding Accomplishments Over 12 years of experience in managing food operations as an Executive Kitchen Manager Executive Chef in High Volume Restaurants Strong troubleshooting abilities to identify problems and implement appropriate solutions for kitchen or quality related issues Expert in managing new restaurant openings hire and train employees enhance employee customer service skills order food equipment oversee Grand Opening activities and align standards with the FOH BOH operation teams Strong time management organizational skills and multi tasking ability Excellent interpersonal skills relate well with vendors staff management and people from diverse backgrounds Culinary Certified in food preparation and presentation Created menus featuring various cuisines including Italian Southern American and Mexican Cuisines Outstanding leadership skills proven through earned awards and employee relationships Sound communicator with the ability to supervise train and develop staff effectively Experience Executive Chef 01 2007 to 02 2016 Company Name City State Catering Expert specializing in special events catering for clients such as the Walt Disney Company Universal CBS and ABC Studios The Huntington Library and Gardens Nestle USA Wolfgang Puck and Valencia Country Club Consulting Chef Food E Commerce service Jewel City Bowl The Waffle Saddle Ranch Waffle Fusion restaurant Woodland Hills Company Name Responsible for managing culinary operations recipe preparation and presentation food consumption estimation food purchase requisitioning Responsible to ensure food items are prepared according to standards of quality consistency and time lines Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Maintain food storage receiving rotating stocking as par levels dictate Manage catered boardroom events create and prepare quality culinary specials for exclusive occasions Manage both food and non food inventories implement inventory control system institute standardized product rotation system Develop daily work and production schedules Direct BOH P L responsibility decreased food costs through various initiatives to meet company s budget standards Assist GM in negotiating new contracts with beverage and equipment vendors Consistently provided high quality customer service and satisfaction ensuring a hospitable and first class dining experience Assisted guests with making menu choices in an informative and helpful fashion Maintained knowledge of current menu items garnishes ingredients and preparation methods Delivered exceptional service by greeting and serving customers in a timely friendly manner Appropriately suggested additional items to customers to increase restaurant sales Promptly served all food courses and alcoholic beverages to guests Answered questions about menu selections and made recommendations when requested Effectively communicated with kitchen staff regarding customer allergies dietary needs and other special requests Regularly checked on guests to ensure satisfaction with each food course and beverages Managed closing duties including restocking items and reconciliation of the cash drawer Skillfully anticipated and addressed guests service needs Consistently adhered to quality expectations and standards Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests expectations Routinely cleaned table linens table settings glassware windowsills carpets counters floors storage areas and service refrigerators Checked in deliveries and signed off on products received Prepared the buffet and salad bar for dinner service Continually kept carpets and floor clear of debris Maintained neat and attractive bakery food cases Maintained a professional tone of voice and words at all times including during peak rush hours Politely answered phones promptly and recorded and confirmed reservations Greeted guests and communicated about wait time Guided guests through the dining rooms and provided needed assistance Routinely checked menus to verify they were current clean and wrinkle free Welcomed and acknowledge all guests in a friendly service oriented manner Cleaned dishes with detergent and rinsing and sanitizing chemicals in the 3 compartment sink Sprayed all racked items with hot water to loosen and remove food residue Diligently cleaned sanitized and organized food speed racks food bins dry storage racks and chemical storage room Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations Executive Kitchen Managers 01 2000 to 01 2007 Company Name City State BJ s Chicago Brewery Restaurant Woodland Hills Collaborate with General Manager on all restaurant operations manage customer service wait staff supervise daily opening closing activities manage food and labor costs Responsible for staff scheduling creation of daily prep lists for BOH keeping kitchen on par with health code Monitor food budgets and administered cost controls Implement standardized product rotation system for all food and non food product inventories Collaborate with area GM to facilitate the opening of new stores including training marketing and merchandising of restaurant services Direct facility maintenance and emphasize clean fun and hospitable dining facilities adhering to industrial health and safety standards Develop employee customer service skills conduct productivity enhancements and performance evaluations Consistently achieved bonuses for meeting and exceeding sales cost controls quotas Executive Kitchen Managers 01 1983 to 01 1999 Company Name City State Responsible for the BOH operations hired trained and supervised kitchen staff managed budgets negotiate vendors contracts and prepared food according to quality standards Accountable for monthly and annual budgets including action plans to drive sales by consistent high quality food and service standards Manage 38 employees and inspected work performance as well as safety and hygiene in compliance with government regulations Prepare daily production sheets ensure stocking of all stations certify adherence to recipe portion servings Accurately estimate food consumption and the requisition of supplies resulting in reduced cost Working with GM assisted in the Grand Opening of eight new restaurants Negotiated contracts with vendors administered the receiving of goods ensuring accuracy and freshness Developed work schedules trained incoming staff and mentored employees to assume leadership roles Education Bachelor Degree Marketing 1984 GEORGIA INSTITUTE OF TECHNOLOGY City State fulton MarketingCoursework in Business Management and OperationsCoursework in Culinary Management and Food and Beverage Operations Management CERTIFIED FOOD HANDLER Thorough Knowledge of HACCP Regulations ATLANTA CULINARY TECHNICAL SCHOOL City State Skills ABC budgets budget closing Computer literate Consulting contracts clients customer service customer service skills E Commerce special events facility maintenance General Manager government regulations health and safety standards inventory control leadership managing marketing merchandising Excel spreadsheets MS Office Suite Outlook Windows 7 negotiating POS quality receiving restaurant operations safety sales scheduling

Generate a Resume for a Chef Job

CHEF ASSISTANT Core Qualifications MS Word advance MS Excel intermediate PowerPoint intermediate Mac OS Education and Training May 2017 Bachelor of Science Hospitality and Tourism Management Uni versity of Massachusetts City State Hospitality and Tourism Management 3 99 4 0 Dean s List All Semesters Work Experience 09 2016 to Current Chef Assistant Company Name City State Ensure cleanliness of kitchen work stations and operate dish washing machinery Assist chef in preparation and plating of meals for lunch and dinner services of up to 75 guests Arrange the banquet area according to expected guest flow and type of event Welcome customers and monitor flow between front and back of the house operations Manage team of 10 15 students and delegate preparation tasks to ensure a smooth lunch dinner service Cape Cod B aseball League Bourne MA Public Relations Intern Bourne Braves May September 14 and 15 Managed social media presence on Twitter Instagram and Facebook for the Bourne Braves Created Player Spotlights Administered primary source of team funding overseeing donation collections and raffle programs Coordinated volunteers for CCBL All Star Game to maximize merchandise sales and food and beverage output for approximately 10 000 attendees 05 2016 to 01 2017 Property Operations Intern Company Name City State Inspect apartment homes on the market to assess whether company standards are being met and communicate issues to the maintenance team including follow up Conduct weekly audits of parking storage and guest logs for a community with 407 apartments Display an extremely high level of customer service handling daily resident concerns service requests questions etc Independently organized resident events and maintained their budgets and marketing Created the first ever Puppy Pow Wow for 52 resident dogs we had on property which included contacting community businesses and securing sponsorships Also worked extensively with Roche Brothers for the catering of a 600 person end of summer cook out 05 2012 to 01 2016 Sales Associate Company Name City State Contributed to Wrentham s store being placed first in the district for sales associate credit card enrollments Certifications CVENT Certified TIPS Certified Interests Delta Sigma Pi Professional B usiness Fraternity March 2015 Present Participate in recruiting fundraising community service and professional events March of Dimes March for Babies Zumbathon for Wounded Warrior Project PopTab Fundraising for Ronald McDonald House Reinforce my professional skills through training and development opportunities grow through various leadership platforms and contribute to the community through service work HTM Career Day Board October 2015 Present Served on the HTM Career Day planning board as the Facilities Director monitoring the flow of the event floor and company satisfaction Handled all company requests on the day of the event Collaborated with the Career Day committee to fundraise and market Career Day This included weekly organizational meetings Eta Sigma Delta Honor Society Fall 2015 Present Selected to the only premier International Hospitality Management Honor Society Chapter of Distinction 2015 Serves as a means of uniting outstanding students for campus activities fundraisers and volunt eer programs Not Bread Alone Soup kitchen Skills budgets credit customer service Inspect MA machinery Mac OS marketing market MS Excel PowerPoint MS Word Public Relations sales type Additional Information HONORS AND ACTIVITIES Delta Sigma Pi Professional B usiness Fraternity March 2015 Present Participate in recruiting fundraising community service and professional events March of Dimes March for Babies Zumbathon for Wounded Warrior Project PopTab Fundraising for Ronald McDonald House Reinforce my professional skills through training and development opportunities grow through various leadership platforms and contribute to the community through service work HTM Career Day Board October 2015 Present Served on the HTM Career Day planning board as the Facilities Director monitoring the flow of the event floor and company satisfaction Handled all company requests on the day of the event Collaborated with the Career Day committee to fundraise and market Career Day This included weekly organizational meetings Eta Sigma Delta Honor Society Fall 2015 Present Selected to the only premier International Hospitality Management Honor Society Chapter of Distinction 2015 Serves as a means of uniting outstanding students for campus activities fundraisers and volunt eer programs Not Bread Alone Soup kitchen

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF ASSISTANT Core Qualifications MS Word advance MS Excel intermediate PowerPoint intermediate Mac OS Education and Training May 2017 Bachelor of Science Hospitality and Tourism Management Uni versity of Massachusetts City State Hospitality and Tourism Management 3 99 4 0 Dean s List All Semesters Work Experience 09 2016 to Current Chef Assistant Company Name City State Ensure cleanliness of kitchen work stations and operate dish washing machinery Assist chef in preparation and plating of meals for lunch and dinner services of up to 75 guests Arrange the banquet area according to expected guest flow and type of event Welcome customers and monitor flow between front and back of the house operations Manage team of 10 15 students and delegate preparation tasks to ensure a smooth lunch dinner service Cape Cod B aseball League Bourne MA Public Relations Intern Bourne Braves May September 14 and 15 Managed social media presence on Twitter Instagram and Facebook for the Bourne Braves Created Player Spotlights Administered primary source of team funding overseeing donation collections and raffle programs Coordinated volunteers for CCBL All Star Game to maximize merchandise sales and food and beverage output for approximately 10 000 attendees 05 2016 to 01 2017 Property Operations Intern Company Name City State Inspect apartment homes on the market to assess whether company standards are being met and communicate issues to the maintenance team including follow up Conduct weekly audits of parking storage and guest logs for a community with 407 apartments Display an extremely high level of customer service handling daily resident concerns service requests questions etc Independently organized resident events and maintained their budgets and marketing Created the first ever Puppy Pow Wow for 52 resident dogs we had on property which included contacting community businesses and securing sponsorships Also worked extensively with Roche Brothers for the catering of a 600 person end of summer cook out 05 2012 to 01 2016 Sales Associate Company Name City State Contributed to Wrentham s store being placed first in the district for sales associate credit card enrollments Certifications CVENT Certified TIPS Certified Interests Delta Sigma Pi Professional B usiness Fraternity March 2015 Present Participate in recruiting fundraising community service and professional events March of Dimes March for Babies Zumbathon for Wounded Warrior Project PopTab Fundraising for Ronald McDonald House Reinforce my professional skills through training and development opportunities grow through various leadership platforms and contribute to the community through service work HTM Career Day Board October 2015 Present Served on the HTM Career Day planning board as the Facilities Director monitoring the flow of the event floor and company satisfaction Handled all company requests on the day of the event Collaborated with the Career Day committee to fundraise and market Career Day This included weekly organizational meetings Eta Sigma Delta Honor Society Fall 2015 Present Selected to the only premier International Hospitality Management Honor Society Chapter of Distinction 2015 Serves as a means of uniting outstanding students for campus activities fundraisers and volunt eer programs Not Bread Alone Soup kitchen Skills budgets credit customer service Inspect MA machinery Mac OS marketing market MS Excel PowerPoint MS Word Public Relations sales type Additional Information HONORS AND ACTIVITIES Delta Sigma Pi Professional B usiness Fraternity March 2015 Present Participate in recruiting fundraising community service and professional events March of Dimes March for Babies Zumbathon for Wounded Warrior Project PopTab Fundraising for Ronald McDonald House Reinforce my professional skills through training and development opportunities grow through various leadership platforms and contribute to the community through service work HTM Career Day Board October 2015 Present Served on the HTM Career Day planning board as the Facilities Director monitoring the flow of the event floor and company satisfaction Handled all company requests on the day of the event Collaborated with the Career Day committee to fundraise and market Career Day This included weekly organizational meetings Eta Sigma Delta Honor Society Fall 2015 Present Selected to the only premier International Hospitality Management Honor Society Chapter of Distinction 2015 Serves as a means of uniting outstanding students for campus activities fundraisers and volunt eer programs Not Bread Alone Soup kitchen

Generate a Resume for a Chef Job

EXECUTIVE CHEF Executive Profile Seeking an opportunity to showcase my Talent Education and Abilities as a Chef where my vast experience and demanding work ethic will be effectively utilized Strong and diverse experience in the HOSPITALITY INDUSTRY including l Multi unit Experience RESTAURANT CATERING AND HOTEL EXPIERIENCE ONSITE AND OFFSITE CATERING FRENCH ITALIAN ASIAN AMERICAN and SPANISH CUISINES MENU SPECIALS DEVELOPMENT KITCHEN MANAGEMENT EVENT COORDINATING DINING ROOM DESIGN AND FLOW POS SYSTEM KNOWLEDGE MARKETING AND ADVERTISING CUSTOMER RELATIONS COSTING INVENTORY CONTROL and ORDERING SAFETY AND SANITATION EMPLOYEE MANUALS TRAINING AND SCHEDULING TROUBLESHOOTING and PROBLEM SOLVING SERVE SAFE CERTIFIED Skill Highlights Skilled and experienced managing food production for high volume restaurants Luxury Hotel and large event catering for 500 people while coordinating the activities of 10 kitchen employees Computer literate in Word Excel PowerPoint Photoshop Internet skills Professional Experience Executive Chef February 2015 to Current Company Name City State Small Restaurant and wine bar 40 60 seat Lunch and dinner Dinner menu specializes in small plates and I changed the menu every month based on season and availability of products Also provide 2 5 specials every night Won culinary completions for sweet and savory categories at 2 local food and wine festival I have had 2 VC Star news articles reviews and numerous blogs and magazine write ups Also was featured on Eye on LA ABC as an up and coming Ventura County Restaurant with Great Food Executive Chef June 2014 to February 2015 Company Name City State Developed small bar menu purchased all food products set up Kitchen equipment and flow hired and trained all BOH staff operate large private events Work with owner of labor and food cost A continuation of Blush Restaurant and Lounge Kitchen Executive Chef General Manager July 2013 to February 2015 Company Name City State 100 seat restaurant with large lounge area catering for events of 500 people Responsible for all food production staffing training hiring terminating organization purchasing for the Kitchen Reported weekly Inventory and tracked purchase Sales and labor on a weekly basis Provided catering for the Granada Theater as well as Marque Events Open Brunch Lunch and Dinner Created weekly specials as well as new menus and holiday menus Took Over as Event Coordinator and General Manager Trained FOH Staff and Organized all events and daily duties Successfully ran multiple parties ranging from 20 people to 400 people Sous Chef April 2012 to February 2013 Company Name City State Five star luxury Hotel with restaurants Stonehouse Plow and angel 2012 Travel and Leisure World s Best Hotels number 6 Create seasonal menus daily soups and specials Instructed FOH in daily meetings about menu changes and specials trained and managed BOH daily in every position and job Execute the expo position while serving 41 rooms and two restaurants Culinary Arts Instructor July 2012 to September 2012 Company Name City State Instructed 1st and 2nd period classes at local high school Teaching basic knowledge safety and entering the hospitality job market Executive Chef September 2010 to February 2012 Company Name City State Managed and operated two popular restaurants Bars Staffed trained and organized two full service kitchens while creating and costing the menu Purchased and stocked kitchen as well as bar when needed Daily guest interactions making sure we are doing the best possible job Executive Sous Chef March 2010 to September 2010 Company Name City State Working directly with Executive Chef and Owner creating seasonal local farmers market oriented cuisine with an emphasis on In House made Supervised multiple trips to markets and farms outsourced specialty food items and created multiple daily specials Executive Chef March 2009 to February 2010 Company Name City State Created the menu for a small wine oriented bistro Trained and hired staff to execute new menu keep organized and clean Worked directly with owner on design and flow specials and greeting guest Sous Chef Head of Preparation July 2008 to January 2009 Company Name City State Responsible for managing food production catering small and large events 500 attendees overseeing a team of 10 employees serving as onsite chef creating preparing and plating meals cleaning and Ordering products Evaluated and trained new employees Line Cook March 2008 to July 2008 Company Name City State Introduced weekly specials and menu items for 30 seat French fine dining catering restaurant Prepared and plated hot line dishes salads and desserts Chefs Assistant Line Cook May 2007 to March 2008 Company Name City State Developed employee manuals for 200 seat café serving three meals daily Opened kitchen and delicatessen Handled inventory control and deli customer relations Line Cook December 2005 to January 2007 Company Name City State Waiter Pastry July 1999 to August 2003 Company Name City State Education Bachelor of Science degree Culinary Management 2006 ART INSTITUTE OF CALIFORNIA City State Culinary Management Skills ABC Photoshop basic Computer literate Ventura costing customer relations French General Manager hiring Internet skills Inventory inventory control managing market meetings Excel PowerPoint Word purchasing safety Sales staffing Teaching VC articles

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Executive Profile Seeking an opportunity to showcase my Talent Education and Abilities as a Chef where my vast experience and demanding work ethic will be effectively utilized Strong and diverse experience in the HOSPITALITY INDUSTRY including l Multi unit Experience RESTAURANT CATERING AND HOTEL EXPIERIENCE ONSITE AND OFFSITE CATERING FRENCH ITALIAN ASIAN AMERICAN and SPANISH CUISINES MENU SPECIALS DEVELOPMENT KITCHEN MANAGEMENT EVENT COORDINATING DINING ROOM DESIGN AND FLOW POS SYSTEM KNOWLEDGE MARKETING AND ADVERTISING CUSTOMER RELATIONS COSTING INVENTORY CONTROL and ORDERING SAFETY AND SANITATION EMPLOYEE MANUALS TRAINING AND SCHEDULING TROUBLESHOOTING and PROBLEM SOLVING SERVE SAFE CERTIFIED Skill Highlights Skilled and experienced managing food production for high volume restaurants Luxury Hotel and large event catering for 500 people while coordinating the activities of 10 kitchen employees Computer literate in Word Excel PowerPoint Photoshop Internet skills Professional Experience Executive Chef February 2015 to Current Company Name City State Small Restaurant and wine bar 40 60 seat Lunch and dinner Dinner menu specializes in small plates and I changed the menu every month based on season and availability of products Also provide 2 5 specials every night Won culinary completions for sweet and savory categories at 2 local food and wine festival I have had 2 VC Star news articles reviews and numerous blogs and magazine write ups Also was featured on Eye on LA ABC as an up and coming Ventura County Restaurant with Great Food Executive Chef June 2014 to February 2015 Company Name City State Developed small bar menu purchased all food products set up Kitchen equipment and flow hired and trained all BOH staff operate large private events Work with owner of labor and food cost A continuation of Blush Restaurant and Lounge Kitchen Executive Chef General Manager July 2013 to February 2015 Company Name City State 100 seat restaurant with large lounge area catering for events of 500 people Responsible for all food production staffing training hiring terminating organization purchasing for the Kitchen Reported weekly Inventory and tracked purchase Sales and labor on a weekly basis Provided catering for the Granada Theater as well as Marque Events Open Brunch Lunch and Dinner Created weekly specials as well as new menus and holiday menus Took Over as Event Coordinator and General Manager Trained FOH Staff and Organized all events and daily duties Successfully ran multiple parties ranging from 20 people to 400 people Sous Chef April 2012 to February 2013 Company Name City State Five star luxury Hotel with restaurants Stonehouse Plow and angel 2012 Travel and Leisure World s Best Hotels number 6 Create seasonal menus daily soups and specials Instructed FOH in daily meetings about menu changes and specials trained and managed BOH daily in every position and job Execute the expo position while serving 41 rooms and two restaurants Culinary Arts Instructor July 2012 to September 2012 Company Name City State Instructed 1st and 2nd period classes at local high school Teaching basic knowledge safety and entering the hospitality job market Executive Chef September 2010 to February 2012 Company Name City State Managed and operated two popular restaurants Bars Staffed trained and organized two full service kitchens while creating and costing the menu Purchased and stocked kitchen as well as bar when needed Daily guest interactions making sure we are doing the best possible job Executive Sous Chef March 2010 to September 2010 Company Name City State Working directly with Executive Chef and Owner creating seasonal local farmers market oriented cuisine with an emphasis on In House made Supervised multiple trips to markets and farms outsourced specialty food items and created multiple daily specials Executive Chef March 2009 to February 2010 Company Name City State Created the menu for a small wine oriented bistro Trained and hired staff to execute new menu keep organized and clean Worked directly with owner on design and flow specials and greeting guest Sous Chef Head of Preparation July 2008 to January 2009 Company Name City State Responsible for managing food production catering small and large events 500 attendees overseeing a team of 10 employees serving as onsite chef creating preparing and plating meals cleaning and Ordering products Evaluated and trained new employees Line Cook March 2008 to July 2008 Company Name City State Introduced weekly specials and menu items for 30 seat French fine dining catering restaurant Prepared and plated hot line dishes salads and desserts Chefs Assistant Line Cook May 2007 to March 2008 Company Name City State Developed employee manuals for 200 seat café serving three meals daily Opened kitchen and delicatessen Handled inventory control and deli customer relations Line Cook December 2005 to January 2007 Company Name City State Waiter Pastry July 1999 to August 2003 Company Name City State Education Bachelor of Science degree Culinary Management 2006 ART INSTITUTE OF CALIFORNIA City State Culinary Management Skills ABC Photoshop basic Computer literate Ventura costing customer relations French General Manager hiring Internet skills Inventory inventory control managing market meetings Excel PowerPoint Word purchasing safety Sales staffing Teaching VC articles

Generate a Resume for a Chef Job

HEAD CHEF Summary Chef Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste Beautiful presentation of food Institutional and batch cooking Strong attention to safe food handling procedures Extensive catering background Highlights Strong butchery skills Contemporary sauce work High volume production capability Focus on portion and cost control Well tuned palette Inventory management familiarity ServSafe certified Experience 04 2016 to Current Head Chef Company Name City State Identify opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Regularly develop new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Consistently produce exceptional menu items that regularly garnered diners praise Ensure smooth kitchen operation by overseeing daily product inventory purchasing and receiving Follow proper food handling methods and maintained correct temperature of all food products 05 2006 to 01 2016 Executive Chef Director Company Name City State Working chef in charge of food costing and liquor In charge of all food and beverage ordering and inventory controls planning for 110 person restaurant plus on site pavilion hosting banquets and weddings for up to 275 guests plated or 325 guests buffet Also provide service for gazebo snack bar and directly in charge of training all kitchen staff and front of the house staff on site Frequently coordinate multiple parties in various locations of the premises at overlapping times Working closely with ownership on lowering cost and increasing profit Training for front of the house waitstaff and bar on up selling Responsible for 35 weddings and 60 other on site food related events a year Developed menus pricing and special food offerings to increase revenue and customer satisfaction Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and service levels Achieved and exceeded performance budget and team goals 03 2004 to 10 2005 Sous Chef Company Name City State Working chef in charge of labor and food cost projections menu design training promotional ideas recipe design ordering quality control and portion control for 120 person restaurant Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business 02 2003 to 12 2003 Kitchen Manager Company Name City State In charge of labor and sales projections food costing administration inventory and ordering Active line cook and prep cook when necessary Helped manage quality control and actively participates in corporate wide meetings to enhance the productivity of the restaurant Enhanced and maintained the central standardized recipe and ingredient repository including nutritional and cost information Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work 02 2002 to 02 2003 Executive Chef Company Name City State In charge of labor and sales projections food costing administration scheduling inventory and ordering Took on line responsibilities working chef when necessary and managed quality control Included planningand execution of special events and banquets up to 500 people in house Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Education March 2002 Associate of Arts Culinary Florida Culinary Institute City State Culinary Arts with honors Culinary Arts Certificate Skills Arts budget cost control costing customer satisfaction special events inventory meetings pricing profit quality quality control quality control recruitment safety selling sales scheduling

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:HEAD CHEF Summary Chef Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste Beautiful presentation of food Institutional and batch cooking Strong attention to safe food handling procedures Extensive catering background Highlights Strong butchery skills Contemporary sauce work High volume production capability Focus on portion and cost control Well tuned palette Inventory management familiarity ServSafe certified Experience 04 2016 to Current Head Chef Company Name City State Identify opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Regularly develop new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Consistently produce exceptional menu items that regularly garnered diners praise Ensure smooth kitchen operation by overseeing daily product inventory purchasing and receiving Follow proper food handling methods and maintained correct temperature of all food products 05 2006 to 01 2016 Executive Chef Director Company Name City State Working chef in charge of food costing and liquor In charge of all food and beverage ordering and inventory controls planning for 110 person restaurant plus on site pavilion hosting banquets and weddings for up to 275 guests plated or 325 guests buffet Also provide service for gazebo snack bar and directly in charge of training all kitchen staff and front of the house staff on site Frequently coordinate multiple parties in various locations of the premises at overlapping times Working closely with ownership on lowering cost and increasing profit Training for front of the house waitstaff and bar on up selling Responsible for 35 weddings and 60 other on site food related events a year Developed menus pricing and special food offerings to increase revenue and customer satisfaction Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and service levels Achieved and exceeded performance budget and team goals 03 2004 to 10 2005 Sous Chef Company Name City State Working chef in charge of labor and food cost projections menu design training promotional ideas recipe design ordering quality control and portion control for 120 person restaurant Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business 02 2003 to 12 2003 Kitchen Manager Company Name City State In charge of labor and sales projections food costing administration inventory and ordering Active line cook and prep cook when necessary Helped manage quality control and actively participates in corporate wide meetings to enhance the productivity of the restaurant Enhanced and maintained the central standardized recipe and ingredient repository including nutritional and cost information Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work 02 2002 to 02 2003 Executive Chef Company Name City State In charge of labor and sales projections food costing administration scheduling inventory and ordering Took on line responsibilities working chef when necessary and managed quality control Included planningand execution of special events and banquets up to 500 people in house Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Education March 2002 Associate of Arts Culinary Florida Culinary Institute City State Culinary Arts with honors Culinary Arts Certificate Skills Arts budget cost control costing customer satisfaction special events inventory meetings pricing profit quality quality control quality control recruitment safety selling sales scheduling

Generate a Resume for a Chef Job

BANQUET CHEF Professional Summary To whom it may concern Please accept this letter as my application for the position of executive chef I am an ambitious and well rounded chef who is able to lead from the front by setting following and delivering the highest culinary standards I possess a passion for excellence and always strive hard to im prove standards and guest satisfaction My goal as executive chef is to provide the club members with an experience that exceeds there expectations I believe that is accomplished by using the highest quality food product keeping within the food budget and assembling the best possible culinary brigade to meet the members needs I standardize my recipes to maintain consistency and always demonstrate what is ex pected for each dish concerning portion size proper cooking techniques and presentation My management style is fair firm and friendly but with high expectations also I consider my self to be proactive in running the kitchen I delegate people according to their strengths but rotate them seasonally to different stations to help them in their professional development and increas ing flexibility in the kitchen staff I train the wait staff on the menu by letting them sample the menu items and listen to their feed back I am flexible with special dietary requests from members I am glad to make adjustments for health conscious members or those with specific dietary needs I am visible to the members in the dinning room so that I am able to receive their feed back on the menu Over the years I had the pleasure of working with some of the best chefs in the country which has enabled me to have a board knowledge of different types of cuisines and keeping up with trends Skills Work History Banquet Chef Sep 2016 Current Company Name City State The Country Club at Mirasol is a three time member of the prestigious group of Platinum Clubs of Ameri ca a certified Audubon Cooperative Sanctuary and has been recognized as a Distinguished Emerald Club by club industry publication The BoardRoom Magazine My responsibilities are all banquets member functions and theme events and also working with the chef on creating new and exiting menus to keep membership excited about club events I supervise a team of 12 that produces half of the food and beverage revenue which is 6 million Executive Sous Chef Aug 2014 Sep 2016 Company Name City State The Club is recognized as a Platinum Club one of the top 10 private club communities in the United States The club has 1300 members and three restaurants and banquet facility Food and beverage sales is 5 million a year I contribute with the executive chef in maintaining the Clubs platinum level status Candle Light Inn Catonsville Maryland Owner Executive Chef General Manager Jan 1996 Jan 2013 Company Name Candle Light Inn is a 200 seat white table cloth restaurant that features modern traditional cuisine and a staff of 50 employees Coordinate planning budgeting and purchasing for all the food operations within the restaurant Instruct cooks or other workers in the preparation cooking garnishing or presentation of food Analyze recipes to assign prices to menu items based on food labor and overhead costs Recruit and hire staff including line chefs kitchen staff servers hostesses and managers Sous Chef Jan 1990 Jan 1996 Company Name Oversaw a staff of 100 kitchen personnel and maintained 5 star menu dishes and service Plan direct and supervise the food preparation and cooking activities of multiple kitchens of a large hotel Instruct cooks and other workers in the preparation cooking garnishing and presentation of food Over the years I have had the pleasure of working with some of the best chefs in America all of whom have played a significant role in my development as a chef My mentors include Peter Timmins CMC Hartmunt Handke CMC John Johnstone CMC Lawrence McFadden CMC Keith Coughenour CEC Alex Darvish CEC and Richard Rosendale CMC Personal Information A meeting is an excellent opportunity for us to have a detailed and candid discussion about the benefits that I can bring to the Country Club Look forward to hearing from you in the near future to discuss how I can become an integral part of your team Warm regards Marco Lombardini Education Servsafe certified 1990 Baltimore Culinary College City State Graduated with honors in restaurant and hotel management The Greenbrier Apprenticeship Program White Sulphur Springs West Virginia Graduated with a gold medal in cold food display and a silver medal in hot food competition ACF Executive Certified Chef 2012 Sous Vide workshop 2014 teacher was Richard Rosendale C M C Certified Master Chef prep class 2014 teacher was Richard Rosendale C M C 2016 Skills ACF budgeting C ca cooking features personnel Platinum publication purchasing Safety sales servers supervisory teacher Additional Information A meeting is an excellent opportunity for us to have a detailed and candid discussion about the benefits that I can bring to the Country Club Look forward to hearing from you in the near future to discuss how I can become an integral part of your team Warm regards Marco Lombardini

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:BANQUET CHEF Professional Summary To whom it may concern Please accept this letter as my application for the position of executive chef I am an ambitious and well rounded chef who is able to lead from the front by setting following and delivering the highest culinary standards I possess a passion for excellence and always strive hard to im prove standards and guest satisfaction My goal as executive chef is to provide the club members with an experience that exceeds there expectations I believe that is accomplished by using the highest quality food product keeping within the food budget and assembling the best possible culinary brigade to meet the members needs I standardize my recipes to maintain consistency and always demonstrate what is ex pected for each dish concerning portion size proper cooking techniques and presentation My management style is fair firm and friendly but with high expectations also I consider my self to be proactive in running the kitchen I delegate people according to their strengths but rotate them seasonally to different stations to help them in their professional development and increas ing flexibility in the kitchen staff I train the wait staff on the menu by letting them sample the menu items and listen to their feed back I am flexible with special dietary requests from members I am glad to make adjustments for health conscious members or those with specific dietary needs I am visible to the members in the dinning room so that I am able to receive their feed back on the menu Over the years I had the pleasure of working with some of the best chefs in the country which has enabled me to have a board knowledge of different types of cuisines and keeping up with trends Skills Work History Banquet Chef Sep 2016 Current Company Name City State The Country Club at Mirasol is a three time member of the prestigious group of Platinum Clubs of Ameri ca a certified Audubon Cooperative Sanctuary and has been recognized as a Distinguished Emerald Club by club industry publication The BoardRoom Magazine My responsibilities are all banquets member functions and theme events and also working with the chef on creating new and exiting menus to keep membership excited about club events I supervise a team of 12 that produces half of the food and beverage revenue which is 6 million Executive Sous Chef Aug 2014 Sep 2016 Company Name City State The Club is recognized as a Platinum Club one of the top 10 private club communities in the United States The club has 1300 members and three restaurants and banquet facility Food and beverage sales is 5 million a year I contribute with the executive chef in maintaining the Clubs platinum level status Candle Light Inn Catonsville Maryland Owner Executive Chef General Manager Jan 1996 Jan 2013 Company Name Candle Light Inn is a 200 seat white table cloth restaurant that features modern traditional cuisine and a staff of 50 employees Coordinate planning budgeting and purchasing for all the food operations within the restaurant Instruct cooks or other workers in the preparation cooking garnishing or presentation of food Analyze recipes to assign prices to menu items based on food labor and overhead costs Recruit and hire staff including line chefs kitchen staff servers hostesses and managers Sous Chef Jan 1990 Jan 1996 Company Name Oversaw a staff of 100 kitchen personnel and maintained 5 star menu dishes and service Plan direct and supervise the food preparation and cooking activities of multiple kitchens of a large hotel Instruct cooks and other workers in the preparation cooking garnishing and presentation of food Over the years I have had the pleasure of working with some of the best chefs in America all of whom have played a significant role in my development as a chef My mentors include Peter Timmins CMC Hartmunt Handke CMC John Johnstone CMC Lawrence McFadden CMC Keith Coughenour CEC Alex Darvish CEC and Richard Rosendale CMC Personal Information A meeting is an excellent opportunity for us to have a detailed and candid discussion about the benefits that I can bring to the Country Club Look forward to hearing from you in the near future to discuss how I can become an integral part of your team Warm regards Marco Lombardini Education Servsafe certified 1990 Baltimore Culinary College City State Graduated with honors in restaurant and hotel management The Greenbrier Apprenticeship Program White Sulphur Springs West Virginia Graduated with a gold medal in cold food display and a silver medal in hot food competition ACF Executive Certified Chef 2012 Sous Vide workshop 2014 teacher was Richard Rosendale C M C Certified Master Chef prep class 2014 teacher was Richard Rosendale C M C 2016 Skills ACF budgeting C ca cooking features personnel Platinum publication purchasing Safety sales servers supervisory teacher Additional Information A meeting is an excellent opportunity for us to have a detailed and candid discussion about the benefits that I can bring to the Country Club Look forward to hearing from you in the near future to discuss how I can become an integral part of your team Warm regards Marco Lombardini

Generate a Resume for a Chef Job

MAIN CHEF Professional Summary Lead emergency department training officer at NMH in Chicago Core Qualifications Professional Summary Food service professional with 6 plus years of restaurant experience adept at FOH and BOH operations Demonstrated team leader with excellent staff management skills Highly proactive customer service specialist Driven dedicated and hardworking individual offering focused leadership and operational knowledge Service orientated Inventory control and record keeping Dynamic Friendly restaurant host Natural leader Food service background Strong work ethic Passion for customer satisfaction Conflict resolution techniques Experience Main Chef Company Name City State Responsible for the well being and security of the client staff site and or property Led and directed team members on effective methods operations and procedures Maintained a safe working and guest environment to reduce the risk of injury andaccidents Carefully trained and supervised staff Promoted high levels of excellent customer service daily Insured accurate reports were produced and standards always met Promoted positivity and professionalism daily Organized special events in the restaurant including receptions promotions andcorporate luncheons Clearly and promptly communicated pertinent information to staff such as largereservations or last minute menu changes Interacted positively with customers while promoting restaurant facilities andservices Correctly calculated inventory and ordered appropriate supplies Carefully trained new employees and supervised staff in back of house and dinningarea Recognized and formally acknowledged outstanding staff performance to boostcompany morale and productivity Actively participated in ongoing customer service programs to build sales andrapport in the community Promoted a positive atmosphere and went above and beyond to guarantee eachcustomer received exceptional food and service Led and directed team members on effective methods operations and procedures Maintained a safe working and guest environment to reduce the risk of injury andaccidents Quickly identified problem situations and skillfully resolved incidents Assistant General Manager Company Name City State Ensures high customer service is kept steady and promotes a positive environment for employee as well as customer Responsible for the daily outcome for the restaurant Ensures goals are met at a timely and respectable manner Ensures proper documentation of daily activities as well as miscellaneous expenses are properly handled Responsible for the interview and hiring processes for the company Promotes a can do attitude in all employees and drives them for successes Follows proper protocol to maintain a safe and orderly working environment Provides a helpful learning environment for potential promotion Main prep Cook Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation food storage use of kitchenequipment and utensils sanitation and safety issues Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and servicelevels Achieved and exceeded performance budget and team goals Maintained smooth and timely operations in preparation and delivery of meals andkitchen sanitation Inspected kitchens to observe food preparation quality and service food appearanceand cleanliness of production and service areas Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning anew task to avoid cross contamination Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Practiced safe food handling procedures at all times Education Associate of Applied Science EMT Paramedic Malcolm X College Chicago IL EMT Paramedic Paramedic and Emergency Responder coursework Hands on coursework in Disaster and Emergency Management EMT I Certificate class series Coursework in Human Anatomy and Physiology Skills Conflict resolution cost control excellent customer service customer service specialist documentation Inventory control leadership team leader safety Fast learner goal driven MicroSoft office proficient

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:MAIN CHEF Professional Summary Lead emergency department training officer at NMH in Chicago Core Qualifications Professional Summary Food service professional with 6 plus years of restaurant experience adept at FOH and BOH operations Demonstrated team leader with excellent staff management skills Highly proactive customer service specialist Driven dedicated and hardworking individual offering focused leadership and operational knowledge Service orientated Inventory control and record keeping Dynamic Friendly restaurant host Natural leader Food service background Strong work ethic Passion for customer satisfaction Conflict resolution techniques Experience Main Chef Company Name City State Responsible for the well being and security of the client staff site and or property Led and directed team members on effective methods operations and procedures Maintained a safe working and guest environment to reduce the risk of injury andaccidents Carefully trained and supervised staff Promoted high levels of excellent customer service daily Insured accurate reports were produced and standards always met Promoted positivity and professionalism daily Organized special events in the restaurant including receptions promotions andcorporate luncheons Clearly and promptly communicated pertinent information to staff such as largereservations or last minute menu changes Interacted positively with customers while promoting restaurant facilities andservices Correctly calculated inventory and ordered appropriate supplies Carefully trained new employees and supervised staff in back of house and dinningarea Recognized and formally acknowledged outstanding staff performance to boostcompany morale and productivity Actively participated in ongoing customer service programs to build sales andrapport in the community Promoted a positive atmosphere and went above and beyond to guarantee eachcustomer received exceptional food and service Led and directed team members on effective methods operations and procedures Maintained a safe working and guest environment to reduce the risk of injury andaccidents Quickly identified problem situations and skillfully resolved incidents Assistant General Manager Company Name City State Ensures high customer service is kept steady and promotes a positive environment for employee as well as customer Responsible for the daily outcome for the restaurant Ensures goals are met at a timely and respectable manner Ensures proper documentation of daily activities as well as miscellaneous expenses are properly handled Responsible for the interview and hiring processes for the company Promotes a can do attitude in all employees and drives them for successes Follows proper protocol to maintain a safe and orderly working environment Provides a helpful learning environment for potential promotion Main prep Cook Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation food storage use of kitchenequipment and utensils sanitation and safety issues Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and servicelevels Achieved and exceeded performance budget and team goals Maintained smooth and timely operations in preparation and delivery of meals andkitchen sanitation Inspected kitchens to observe food preparation quality and service food appearanceand cleanliness of production and service areas Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning anew task to avoid cross contamination Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Practiced safe food handling procedures at all times Education Associate of Applied Science EMT Paramedic Malcolm X College Chicago IL EMT Paramedic Paramedic and Emergency Responder coursework Hands on coursework in Disaster and Emergency Management EMT I Certificate class series Coursework in Human Anatomy and Physiology Skills Conflict resolution cost control excellent customer service customer service specialist documentation Inventory control leadership team leader safety Fast learner goal driven MicroSoft office proficient

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary To obtain a challenging position where experience as an Executive Chef and a food handlers license will be utilized And experience working for multiple James Beard Award winners Alfred Portale and Paul Bartolotta Core Qualifications Executive Chef Menu Developing Chef de Cuisine Schedule Food Labor Executive Sous Chef Inventory Ordering Sous Chef Microsoft Excel Word Experience 08 2016 to 02 2017 Executive Chef Company Name City State Developed brunch lunch dinner and event menus Supervised coordinated and participated in cooking activities and prep Instructed cooking personnel in fine points of following recipes Structured and maintained accurate payroll scheduling food costing inventory and ordering 09 2015 to 08 2016 Executive Chef Company Name City State Developed brunch dinner and event menus Supervised coordinated and participated in cooking activities and prep Instructed cooking personnel in fine points of following recipes Structured and maintained accurate payroll scheduling food costing inventory and ordering 05 2013 to 08 2015 Head line cook Company Name City State Carved and cooked meats poultry game and meats Cleaned cut and ground meats poultry game and seafood Particapated in cooking and prep with CDC and line cooks Maintained a clean and safe work environment Education and Training High School Diploma Liberal Arts Gibraltar High School State USA math reading science art and social science Liberal Arts Loyola University of Chicago City State USA Art civilization and language Alliance Francaise Paris France Skills Art cooking costing inventory math payroll personnel reading scheduling Structured

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary To obtain a challenging position where experience as an Executive Chef and a food handlers license will be utilized And experience working for multiple James Beard Award winners Alfred Portale and Paul Bartolotta Core Qualifications Executive Chef Menu Developing Chef de Cuisine Schedule Food Labor Executive Sous Chef Inventory Ordering Sous Chef Microsoft Excel Word Experience 08 2016 to 02 2017 Executive Chef Company Name City State Developed brunch lunch dinner and event menus Supervised coordinated and participated in cooking activities and prep Instructed cooking personnel in fine points of following recipes Structured and maintained accurate payroll scheduling food costing inventory and ordering 09 2015 to 08 2016 Executive Chef Company Name City State Developed brunch dinner and event menus Supervised coordinated and participated in cooking activities and prep Instructed cooking personnel in fine points of following recipes Structured and maintained accurate payroll scheduling food costing inventory and ordering 05 2013 to 08 2015 Head line cook Company Name City State Carved and cooked meats poultry game and meats Cleaned cut and ground meats poultry game and seafood Particapated in cooking and prep with CDC and line cooks Maintained a clean and safe work environment Education and Training High School Diploma Liberal Arts Gibraltar High School State USA math reading science art and social science Liberal Arts Loyola University of Chicago City State USA Art civilization and language Alliance Francaise Paris France Skills Art cooking costing inventory math payroll personnel reading scheduling Structured

Generate a Resume for a Chef Job

CHEF Professional Summary To obtain a position within an environment that offers a challenge and the capability to gain more knowledge about the company To be given the opportunity to grow within the company and the chance to progress in my career Once a job is obtained within a specific organization to have the ability to help the company advance productively and efficiently Professional Experience Company Name August 2007 to September 2009 Chef City State Prepped food for catered events such as weddings parties and business luncheons Set up tables and chairs for banquet and dining space Executed banquet style and plated lunches and dinner Company Name October 2007 to September 2009 Chef Assistant Manager City State Prep and cook for lunch service Catered business lunches for CEO of the Museum Manage daily sales reports Train new personnel both front and back of the house Track weekly food cost Company Name October 2006 to October 2007 Cook City State Prep for dinner service Prep and cook for banquet parties of 50 or more clients Line cook during dinner service Bake desserts for both the restaurant and banquet services Company Name April 2004 to August 2005 Cashier City State Process customer transactions Help customers apply for Sears credit cards Process customer return of merchandise Sort fold put away unwanted merchandise Education and Training Grantham University Online College Present Associates Applied Science Medical Billing and Coding Applied Science Medical Billing and Coding California Culinary Academy March 2006 Certification in Baking and Pastry City State Walla Walla High School June 2005 High School Diploma City State Skills credit clients personnel sales reports tables

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Professional Summary To obtain a position within an environment that offers a challenge and the capability to gain more knowledge about the company To be given the opportunity to grow within the company and the chance to progress in my career Once a job is obtained within a specific organization to have the ability to help the company advance productively and efficiently Professional Experience Company Name August 2007 to September 2009 Chef City State Prepped food for catered events such as weddings parties and business luncheons Set up tables and chairs for banquet and dining space Executed banquet style and plated lunches and dinner Company Name October 2007 to September 2009 Chef Assistant Manager City State Prep and cook for lunch service Catered business lunches for CEO of the Museum Manage daily sales reports Train new personnel both front and back of the house Track weekly food cost Company Name October 2006 to October 2007 Cook City State Prep for dinner service Prep and cook for banquet parties of 50 or more clients Line cook during dinner service Bake desserts for both the restaurant and banquet services Company Name April 2004 to August 2005 Cashier City State Process customer transactions Help customers apply for Sears credit cards Process customer return of merchandise Sort fold put away unwanted merchandise Education and Training Grantham University Online College Present Associates Applied Science Medical Billing and Coding Applied Science Medical Billing and Coding California Culinary Academy March 2006 Certification in Baking and Pastry City State Walla Walla High School June 2005 High School Diploma City State Skills credit clients personnel sales reports tables

Generate a Resume for a Chef Job

CHEF Summary Focused Operations Manager successful in contract negotiation and process improvement Remains calm and poised even in high pressure situations Leverages in depth knowledge of industry trends and shifts to offer valuable insights on opportunities for new growth and expansion Highlights Strong creative vision Management skills Strong communication skills Adaptable Creative Team player Accurate money handling Verbal written communication Hard working Inventory control Sound judgment Computer savvy Calm under pressure Complex problem solving Experience Company Name April 2015 to Current Chef City State Cooking and Prepping food for guests Daily inventory assignments providing friendly customer service Accomplishments being a proactive team player and being able to be willing to see a problem through to the end Company Name October 2011 to August 2013 head cashier City State my responsibilities were to provide customer service to the customers and handling daily money counts also to provide change to other cashier Company Name March 2010 to December 2011 Head Cashier City State provide a comfortable environment for customers knowledge of movies and videos maintain inventory counts of merchandise and other product daily cash counts Education High School for Environmental Studies 2008 High School Diploma City State Kingsborough Community College Liberal Arts City State Personal Information Dedicated Customer Service Representative motivated to maintain customer satisfaction and contribute to company success Always eager to learn and achieve new goals and overcome different tasks Core Strengths Sharp problem solver Active listening skills Strong organizational skills Energetic work attitude Courteous demeanor Adaptive team player Willing to relocate Anywhere Skills balance Cashier Cooking customer service delivery Forklift Operator inventory market Microsoft Excel Microsoft Word natural oil organization skills problem solving shipping team player video editing well organized visual effects adobe premiere

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Summary Focused Operations Manager successful in contract negotiation and process improvement Remains calm and poised even in high pressure situations Leverages in depth knowledge of industry trends and shifts to offer valuable insights on opportunities for new growth and expansion Highlights Strong creative vision Management skills Strong communication skills Adaptable Creative Team player Accurate money handling Verbal written communication Hard working Inventory control Sound judgment Computer savvy Calm under pressure Complex problem solving Experience Company Name April 2015 to Current Chef City State Cooking and Prepping food for guests Daily inventory assignments providing friendly customer service Accomplishments being a proactive team player and being able to be willing to see a problem through to the end Company Name October 2011 to August 2013 head cashier City State my responsibilities were to provide customer service to the customers and handling daily money counts also to provide change to other cashier Company Name March 2010 to December 2011 Head Cashier City State provide a comfortable environment for customers knowledge of movies and videos maintain inventory counts of merchandise and other product daily cash counts Education High School for Environmental Studies 2008 High School Diploma City State Kingsborough Community College Liberal Arts City State Personal Information Dedicated Customer Service Representative motivated to maintain customer satisfaction and contribute to company success Always eager to learn and achieve new goals and overcome different tasks Core Strengths Sharp problem solver Active listening skills Strong organizational skills Energetic work attitude Courteous demeanor Adaptive team player Willing to relocate Anywhere Skills balance Cashier Cooking customer service delivery Forklift Operator inventory market Microsoft Excel Microsoft Word natural oil organization skills problem solving shipping team player video editing well organized visual effects adobe premiere

Generate a Resume for a Chef Job

CHEF Summary I have been in the restaurant business for 25 years I have worked long term 8 years for quite a few establishments I am a hardworking chef with a passion for food I have years of experience with every position in the back of the house Preparing soups sauces breaking down fish meat and poultry are just a few things that I am very familiar with Experience 08 2015 to Current Chef Company Name City State Line chef in high volume restaurant Able to cook and plate up to 90 lunches unassisted on a daily basis 01 2015 to 08 2015 Chef Company Name City State Helped friends out during a quiet time by cooking on the line at this seasonal country club 04 2004 to 01 2015 Chef Owner Company Name City State Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Prepared all foods including soups sauces Strong commitment to quality service and cost control Prepared food items consistently and in compliance with recipes portioning and cooking Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Planned lunch dinner and bar menus as well as special menus for in house Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler 05 1995 to 03 2004 Chef Manager Company Name City State Managed all inventory cost control sanitation menu development training and recruitment Prepared all soups and sauces Butchering skills utilized Ordered all food and beverage for on premise Scheduled all back of house staff Led shifts while personally preparing and executing food items for diners Accepted all deliveries to the kitchen and front of the house Able to keep up with multiple tasks in this face paced environment Knowledge of Health and Safety regulations required by the state of Vermont Education High School Diploma Brentwood High School City State Skills Safe handling of all commercial food service equipment Able to follow recipes instructions and guidelines Meticulously attentive to quality and detail of all food preparations Familiar with POS data entry Able to calculate food cost Familiar with all aspects of the back of the house Experienced with broiling braising sauté grilling and baking Able to multitask in a fast paced environment Knowledge of state health and safety codes including labeling dating and rotating Able to keep to budget concerning labor and food cost

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Summary I have been in the restaurant business for 25 years I have worked long term 8 years for quite a few establishments I am a hardworking chef with a passion for food I have years of experience with every position in the back of the house Preparing soups sauces breaking down fish meat and poultry are just a few things that I am very familiar with Experience 08 2015 to Current Chef Company Name City State Line chef in high volume restaurant Able to cook and plate up to 90 lunches unassisted on a daily basis 01 2015 to 08 2015 Chef Company Name City State Helped friends out during a quiet time by cooking on the line at this seasonal country club 04 2004 to 01 2015 Chef Owner Company Name City State Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Prepared all foods including soups sauces Strong commitment to quality service and cost control Prepared food items consistently and in compliance with recipes portioning and cooking Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Planned lunch dinner and bar menus as well as special menus for in house Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler 05 1995 to 03 2004 Chef Manager Company Name City State Managed all inventory cost control sanitation menu development training and recruitment Prepared all soups and sauces Butchering skills utilized Ordered all food and beverage for on premise Scheduled all back of house staff Led shifts while personally preparing and executing food items for diners Accepted all deliveries to the kitchen and front of the house Able to keep up with multiple tasks in this face paced environment Knowledge of Health and Safety regulations required by the state of Vermont Education High School Diploma Brentwood High School City State Skills Safe handling of all commercial food service equipment Able to follow recipes instructions and guidelines Meticulously attentive to quality and detail of all food preparations Familiar with POS data entry Able to calculate food cost Familiar with all aspects of the back of the house Experienced with broiling braising sauté grilling and baking Able to multitask in a fast paced environment Knowledge of state health and safety codes including labeling dating and rotating Able to keep to budget concerning labor and food cost

Generate a Resume for a Chef Job

CHEF Credentials National Registry of Food Safety Professionals Certified Food Safety Manager National Registry of Food Safety Professionals Test Administrator Proctor Education and Training High School Diploma Jun 1991 Newington High School City State Summary Passionate Chef with broad background in various culinary styles and positions A natural leader with excellent interpersonal communication skills and the ability to get things done overcoming any obstacles Accomplishments Voted Best Restaurant 2013 Multiple Best Of accolades Experience Chef Oct 2016 to Current Company Name City State All aspects of an independently operated Hospital kitchen including staffing payroll menus inventory ordering P L employee training and discipline cleaning and equipment maintenance Monitor p l and food and labor costs to maximize budget and minimize waste Interview hire and train new staff Oversee Dietetic Techs and work closely with dietitians to ensure that all specialized diets were adhered to as well as creating flavorful recipes to enhance the taste and presentation while adhering to specific dietary needs Handle all cash deposits and maintain statistical reports to monitor trends and account for all money Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers Provided courteous and informative customer service in an open kitchen format Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Implemented and supported company initiatives and programs Effectively managed and assisted kitchen staff in producing food for banquets catered events and cafeteria areas Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Consistently produced exceptional menu items that regularly garnered diners praise Quickly and courteously resolved all guest problems and complaints Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Enforced appropriate work flow and quality controls for food quality and temperature Developed strategies to enhance catering and retail food service revenue and productivity goals Provided nutritious safe visually appealing innovative and properly prepared and flavored food Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Displayed a positive and friendly attitude towards customers and fellow team members Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Consistently emphasized food quality and specialized Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Built and fostered a team environment techniques Conduct staff meetings and resolve service product and personnel issues Ensure that all federal state and local safe food handling guidelines are met Inspect all areas of kitchen to maintain a clean and sanitary environment Scheduled and monitored time off for 50 plus employees increased cafeteria sales by 25 and maintain sales by creatively preparing new and healthy entrees Chef Supervisor Aug 2015 to Oct 2016 Company Name City State Check the quality of raw or cooked food products to ensure that standards are met Monitor sanitation practices to ensure that employees follow standards and regulations Check the quantity and quality of received products Order or requisition food or other supplies needed to ensure efficient operation Supervise or coordinate activities of cooks or workers engaged in food preparation Inspect supplies equipment or work areas to ensure conformance to established standards Determine how food should be presented and create decorative food displays Instruct cooks or other workers in the preparation cooking garnishing or presentation of food Collaborate with other personnel to plan and develop recipes or menus taking into account such factors as seasonal availability of ingredients or the likely number of customers Prepare and cook foods of all types either on a regular basis or for special guests or functions Demonstrate new cooking techniques or equipment to staff Record production or operational data on specified forms Preparing specialized menus for children with dietary needs and requirements Clean and inspect galley equipment kitchen appliances and work areas to ensure cleanliness and functional operation Apportion and serve food to facility residents employees or patrons Cook foodstuffs according to menus special dietary or nutritional restrictions or numbers of portions to be served Clean cut and cook meat fish or poultry Compile and maintain records of food use and expenditures Direct activities of one or more workers who assist in preparing and serving meals Bake breads rolls and other pastries Train new employees Take inventory of supplies and equipment Plan menus that are varied nutritionally balanced and appetizing taking advantage of foods in season and local availability Executive Chef Owner GM Aug 2012 to Aug 2015 Company Name City State Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Check the quality of raw or cooked food products to ensure that standards are met Monitor sanitation practices to ensure that employees follow standards and regulations Check the quantity and quality of received products Order or requisition food or other supplies needed to ensure efficient operation Supervise or coordinate activities of cooks or workers engaged in food preparation Inspect supplies equipment or work areas to ensure conformance to established standards Determine how food should be presented and create decorative food displays Instruct cooks or other workers in the preparation cooking garnishing or presentation of food Estimate amounts and costs of required supplies such as food and ingredients Collaborate with other personnel to plan and develop recipes or menus taking into account such factors as seasonal availability of ingredients or the likely number of customers Analyze recipes to assign prices to menu items based on food labor and overhead costs Prepare and cook foods of all types either on a regular basis or for special guests or functions Determine production schedules and staff requirements necessary to ensure timely delivery of services Recruit and hire staff such as cooks and other kitchen workers Meet with customers to discuss menus for special occasions such as weddings parties or banquets Demonstrate new cooking techniques or equipment to staff Meet with sales representatives to negotiate prices or order supplies Arrange for equipment purchases or repairs Record production or operational data on specified forms Plan direct or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain hospital or hotel Restaurant Kitchen Bar Manager Aug 2009 to Aug 2012 Company Name City State Check identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to incr identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Credentials National Registry of Food Safety Professionals Certified Food Safety Manager National Registry of Food Safety Professionals Test Administrator Proctor Education and Training High School Diploma Jun 1991 Newington High School City State Summary Passionate Chef with broad background in various culinary styles and positions A natural leader with excellent interpersonal communication skills and the ability to get things done overcoming any obstacles Accomplishments Voted Best Restaurant 2013 Multiple Best Of accolades Experience Chef Oct 2016 to Current Company Name City State All aspects of an independently operated Hospital kitchen including staffing payroll menus inventory ordering P L employee training and discipline cleaning and equipment maintenance Monitor p l and food and labor costs to maximize budget and minimize waste Interview hire and train new staff Oversee Dietetic Techs and work closely with dietitians to ensure that all specialized diets were adhered to as well as creating flavorful recipes to enhance the taste and presentation while adhering to specific dietary needs Handle all cash deposits and maintain statistical reports to monitor trends and account for all money Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers Provided courteous and informative customer service in an open kitchen format Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Implemented and supported company initiatives and programs Effectively managed and assisted kitchen staff in producing food for banquets catered events and cafeteria areas Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Consistently produced exceptional menu items that regularly garnered diners praise Quickly and courteously resolved all guest problems and complaints Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Enforced appropriate work flow and quality controls for food quality and temperature Developed strategies to enhance catering and retail food service revenue and productivity goals Provided nutritious safe visually appealing innovative and properly prepared and flavored food Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Displayed a positive and friendly attitude towards customers and fellow team members Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Consistently emphasized food quality and specialized Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Built and fostered a team environment techniques Conduct staff meetings and resolve service product and personnel issues Ensure that all federal state and local safe food handling guidelines are met Inspect all areas of kitchen to maintain a clean and sanitary environment Scheduled and monitored time off for 50 plus employees increased cafeteria sales by 25 and maintain sales by creatively preparing new and healthy entrees Chef Supervisor Aug 2015 to Oct 2016 Company Name City State Check the quality of raw or cooked food products to ensure that standards are met Monitor sanitation practices to ensure that employees follow standards and regulations Check the quantity and quality of received products Order or requisition food or other supplies needed to ensure efficient operation Supervise or coordinate activities of cooks or workers engaged in food preparation Inspect supplies equipment or work areas to ensure conformance to established standards Determine how food should be presented and create decorative food displays Instruct cooks or other workers in the preparation cooking garnishing or presentation of food Collaborate with other personnel to plan and develop recipes or menus taking into account such factors as seasonal availability of ingredients or the likely number of customers Prepare and cook foods of all types either on a regular basis or for special guests or functions Demonstrate new cooking techniques or equipment to staff Record production or operational data on specified forms Preparing specialized menus for children with dietary needs and requirements Clean and inspect galley equipment kitchen appliances and work areas to ensure cleanliness and functional operation Apportion and serve food to facility residents employees or patrons Cook foodstuffs according to menus special dietary or nutritional restrictions or numbers of portions to be served Clean cut and cook meat fish or poultry Compile and maintain records of food use and expenditures Direct activities of one or more workers who assist in preparing and serving meals Bake breads rolls and other pastries Train new employees Take inventory of supplies and equipment Plan menus that are varied nutritionally balanced and appetizing taking advantage of foods in season and local availability Executive Chef Owner GM Aug 2012 to Aug 2015 Company Name City State Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Check the quality of raw or cooked food products to ensure that standards are met Monitor sanitation practices to ensure that employees follow standards and regulations Check the quantity and quality of received products Order or requisition food or other supplies needed to ensure efficient operation Supervise or coordinate activities of cooks or workers engaged in food preparation Inspect supplies equipment or work areas to ensure conformance to established standards Determine how food should be presented and create decorative food displays Instruct cooks or other workers in the preparation cooking garnishing or presentation of food Estimate amounts and costs of required supplies such as food and ingredients Collaborate with other personnel to plan and develop recipes or menus taking into account such factors as seasonal availability of ingredients or the likely number of customers Analyze recipes to assign prices to menu items based on food labor and overhead costs Prepare and cook foods of all types either on a regular basis or for special guests or functions Determine production schedules and staff requirements necessary to ensure timely delivery of services Recruit and hire staff such as cooks and other kitchen workers Meet with customers to discuss menus for special occasions such as weddings parties or banquets Demonstrate new cooking techniques or equipment to staff Meet with sales representatives to negotiate prices or order supplies Arrange for equipment purchases or repairs Record production or operational data on specified forms Plan direct or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain hospital or hotel Restaurant Kitchen Bar Manager Aug 2009 to Aug 2012 Company Name City State Check identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to incr identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business identification of customers to verify age requirements for purchase of alcohol Balance cash receipts Attempt to limit problems and liability related to customers excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons Stock bar with beer wine liquor and related supplies such as ice glassware napkins or straws Serve wine and bottled or draft beer Take beverage orders from serving staff or directly from patrons Clean bars work areas and tables Mix ingredients such as liquor soda water sugar and bitters to prepare cocktails and other drinks Slice and pit fruit for garnishing drinks Ask customers who become loud and obnoxious to leave or physically remove them Arrange bottles and glasses to make attractive displays Plan organize and control the operations of a cocktail lounge or bar Order or requisition liquors and supplies Supervise the work of bar staff and other bartenders Clean glasses utensils and bar equipment Collect money for drinks served Plan bar menus Create drink recipes Serve snacks or food items to customers seated at the bar Prepare appetizers such as pickles cheese and cold meats Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities Monitor food preparation methods portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner Count money and make bank deposits Investigate and resolve complaints regarding food quality service or accommodations Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Maintain food and equipment inventories and keep inventory records Schedule staff hours and assign duties Establish standards for personnel performance and customer service Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs Keep records required by government agencies regarding sanitation and food subsidies when appropriate Test cooked food by tasting and smelling it to ensure palatability and flavor conformity Organize and direct worker training programs resolve personnel problems hire new staff and evaluate employee performance in dining and lodging facilities Order and purchase equipment and supplies Review work procedures and operational problems to determine ways to improve service performance or safety Assess staffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control Record the number type and cost of items sold to determine which items may be unpopular or less profitable Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items Monitor employee and patron activities to ensure liquor regulations are obeyed Greet guests escort them to their seats and present them with menus and wine lists Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned Create specialty dishes and develop recipes to be used in dining facilities Establish and enforce nutritional standards for dining establishments based on accepted industry standards Take dining reservations Coordinate promotions from venders and promote advertise to increase business

Generate a Resume for a Chef Job

CHEF Summary Quality focused and efficient Cook adept at preparing and plating food in high energy fast paced kitchens Line Cook with 2 years of experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional rewarding environment Highlights ServSafe certified Focused and disciplined High volume production capability Well tuned palette Focus on portion and cost control Bilingual English Spanish Accomplishments Successfully managed a kitchen staff of 7 employees during high volume dinner services for more than 350 diners each night Experience Chef 02 2014 to 10 2014 Company Name City State Reduced food costs by fifteen percent by expertly estimating purchasing needs and buying through approved suppliers Provided courteous and informative customer service in an open kitchen format Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Consistently produced exceptional menu items that regularly garnered diners praise Quickly and courteously resolved all guest problems and complaints Prepared healthy enjoyable breakfasts and dinners for diners Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Enforced appropriate work flow and quality controls for food quality and temperature Provided nutritious safe visually appealing innovative and properly prepared and flavored food Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Displayed a positive and friendly attitude towards customers and fellow team members Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Prepared a variety of local and seasonal specialties which contributed to a 9 boost in sales during the summer months Correctly and safely operated all kitchen equipment in accordance with set guidelines Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly Actively participated in staff meetings and operated as an effective management team leader Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Built and fostered a team environment Expert in final plate preparation with authentic presentation Prep Cook 08 2013 to 12 2013 Company Name City State Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Followed proper food handling methods and maintained correct temperature of all food products Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Persistently strove for continual improvement and worked cooperatively as a team member Correctly and safely operated all kitchen equipment in accordance with set guidelines Cook 02 2013 to 06 2013 Company Name City State Provided courteous and informative customer service in an open kitchen format Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Consistently produced exceptional menu items that regularly garnered diners praise Prepared healthy enjoyable lunches and dinners for diners Provided nutritious safe visually appealing innovative and properly prepared and flavored food Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Displayed a positive and friendly attitude towards customers and fellow team members Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Persistently strove for continual improvement and worked cooperatively as a team member Correctly and safely operated all kitchen equipment in accordance with set guidelines Expert in final plate preparation with authentic presentation Cook 06 2012 to 12 2012 Company Name City State Season and cook food according to recipes or personal judgment and experience Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils Wash peel cut and seed fruits and vegetables to prepare them for consumption Substitute for or assist other cooks during emergencies or rush periods Prepare relishes and hors d oeuvres Bake breads rolls cakes and pastries Bake roast broil and steam meats fish vegetables and other foods Turn or stir foods to ensure even cooking Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills and roasters Prep Cook 09 2011 to 11 2011 Company Name City State Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Portion arrange and garnish food and serve food to waiters or patrons Wash peel cut and seed fruits and vegetables to prepare them for consumption Prepare relishes and hors d oeuvres Cook 05 2011 to 11 2011 Company Name City State Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills and roasters Turn or stir foods to ensure even cooking Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment Portion arrange and garnish food and serve food to waiters or patrons Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils Wash peel cut and seed fruits and vegetables to prepare them for consumption Substitute for or assist other cooks during emergencies or rush periods Education Associate of Applied Science Culinary Arts 2013 Hudson County Community College City State United States Culinary Arts Learned basic and advanced cooking techniques Classes in Restaurant and Facility Operations Courses in Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine Nutrition courses Skills Exceptional knife skills Excellent communication skills Working well as a team member

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Summary Quality focused and efficient Cook adept at preparing and plating food in high energy fast paced kitchens Line Cook with 2 years of experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional rewarding environment Highlights ServSafe certified Focused and disciplined High volume production capability Well tuned palette Focus on portion and cost control Bilingual English Spanish Accomplishments Successfully managed a kitchen staff of 7 employees during high volume dinner services for more than 350 diners each night Experience Chef 02 2014 to 10 2014 Company Name City State Reduced food costs by fifteen percent by expertly estimating purchasing needs and buying through approved suppliers Provided courteous and informative customer service in an open kitchen format Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget and local labor laws Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Consistently produced exceptional menu items that regularly garnered diners praise Quickly and courteously resolved all guest problems and complaints Prepared healthy enjoyable breakfasts and dinners for diners Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Enforced appropriate work flow and quality controls for food quality and temperature Provided nutritious safe visually appealing innovative and properly prepared and flavored food Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Displayed a positive and friendly attitude towards customers and fellow team members Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Prepared a variety of local and seasonal specialties which contributed to a 9 boost in sales during the summer months Correctly and safely operated all kitchen equipment in accordance with set guidelines Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly Actively participated in staff meetings and operated as an effective management team leader Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Built and fostered a team environment Expert in final plate preparation with authentic presentation Prep Cook 08 2013 to 12 2013 Company Name City State Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Followed proper food handling methods and maintained correct temperature of all food products Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Persistently strove for continual improvement and worked cooperatively as a team member Correctly and safely operated all kitchen equipment in accordance with set guidelines Cook 02 2013 to 06 2013 Company Name City State Provided courteous and informative customer service in an open kitchen format Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Consistently produced exceptional menu items that regularly garnered diners praise Prepared healthy enjoyable lunches and dinners for diners Provided nutritious safe visually appealing innovative and properly prepared and flavored food Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Displayed a positive and friendly attitude towards customers and fellow team members Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Persistently strove for continual improvement and worked cooperatively as a team member Correctly and safely operated all kitchen equipment in accordance with set guidelines Expert in final plate preparation with authentic presentation Cook 06 2012 to 12 2012 Company Name City State Season and cook food according to recipes or personal judgment and experience Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils Wash peel cut and seed fruits and vegetables to prepare them for consumption Substitute for or assist other cooks during emergencies or rush periods Prepare relishes and hors d oeuvres Bake breads rolls cakes and pastries Bake roast broil and steam meats fish vegetables and other foods Turn or stir foods to ensure even cooking Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills and roasters Prep Cook 09 2011 to 11 2011 Company Name City State Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Portion arrange and garnish food and serve food to waiters or patrons Wash peel cut and seed fruits and vegetables to prepare them for consumption Prepare relishes and hors d oeuvres Cook 05 2011 to 11 2011 Company Name City State Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills and roasters Turn or stir foods to ensure even cooking Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment Portion arrange and garnish food and serve food to waiters or patrons Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils Wash peel cut and seed fruits and vegetables to prepare them for consumption Substitute for or assist other cooks during emergencies or rush periods Education Associate of Applied Science Culinary Arts 2013 Hudson County Community College City State United States Culinary Arts Learned basic and advanced cooking techniques Classes in Restaurant and Facility Operations Courses in Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine Nutrition courses Skills Exceptional knife skills Excellent communication skills Working well as a team member

Generate a Resume for a Chef Job

CHEF Summary Experienced catering chef skilled in preparing large volumes of food quickly and efficiently Highly skilled in international cuisine Seeking a position at a restaurant where I can call it home Experience Chef May 2009 to Current Company Name City State Manage daily kitchen operations including inventory purchasing and scheduling Ensure proper food handling methods are observed Assist kitchen staff in producing food for catering Systematically control food quality and costs Develop new menu items to enhance catering and retail food service revenue and productivity goals Catering Chef Jun 2000 to May 2009 Company Name City State Effectively managed and produced food for catered events Enforced appropriate work flow and quality controls for food quality Conducted daily inventory and ordering Assisted catering staff in setup and delivery Managed catering schedule and logistics Line Cook Jan 1990 to Jun 2000 Company Name City State Set up and prep work for all food items Prepared various daily lunch special items Assisted in producing food for catered events Conducted daily food inventory and ordering Skills delivery Detail oriented English inventory Inventory Management logistics producing purchasing quality retail scheduling Spanish work flow

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Summary Experienced catering chef skilled in preparing large volumes of food quickly and efficiently Highly skilled in international cuisine Seeking a position at a restaurant where I can call it home Experience Chef May 2009 to Current Company Name City State Manage daily kitchen operations including inventory purchasing and scheduling Ensure proper food handling methods are observed Assist kitchen staff in producing food for catering Systematically control food quality and costs Develop new menu items to enhance catering and retail food service revenue and productivity goals Catering Chef Jun 2000 to May 2009 Company Name City State Effectively managed and produced food for catered events Enforced appropriate work flow and quality controls for food quality Conducted daily inventory and ordering Assisted catering staff in setup and delivery Managed catering schedule and logistics Line Cook Jan 1990 to Jun 2000 Company Name City State Set up and prep work for all food items Prepared various daily lunch special items Assisted in producing food for catered events Conducted daily food inventory and ordering Skills delivery Detail oriented English inventory Inventory Management logistics producing purchasing quality retail scheduling Spanish work flow

Generate a Resume for a Chef Job

CHEF Summary Highly organized and efficient in fast paced multitasking environments able to prioritize effectively to accomplish objectives with creativity enthusiasm and humor An experienced supervisor and trainer able to explain information clearly recognize excellence in individuals and inspire team members to achieve their potential while working toward common goals Experience 07 2009 to 07 2014 Chef Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Led shifts while personally preparing food items and executing requests based on required specifications 06 2014 to 08 2014 Laborer Company Name City State Loaded and unloaded building materials used for construction Manually carried roofing materials up ladders Consistently assumed additional responsibilities and worked extended hours to meet project deadlines 06 2015 to 08 2016 Laborer Crew Manager Company Name City State Handled scheduling for crewman and arrival times for clients Maintained a safe work environment for crewmen Led crews of up to four people and partnered on crews up to eight Education and Training High School Diploma General Education New London High School City State IT Management University of Wisconsin Stout City State USA I attended UW Stout for two years before I was financial unable to continue schooling here While I mostly took general education classes I did have a few computer science and management courses IT Computer Support Specialist Fox Valley Technical College City State USA I currently attend Fox Valley Tech and aim to achieve an associates degree to start I have been enrolled here for a whole year to this point Skills Team Player Physically active Out going Willingness to learn Shows Initiative

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CHEF Summary Highly organized and efficient in fast paced multitasking environments able to prioritize effectively to accomplish objectives with creativity enthusiasm and humor An experienced supervisor and trainer able to explain information clearly recognize excellence in individuals and inspire team members to achieve their potential while working toward common goals Experience 07 2009 to 07 2014 Chef Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Led shifts while personally preparing food items and executing requests based on required specifications 06 2014 to 08 2014 Laborer Company Name City State Loaded and unloaded building materials used for construction Manually carried roofing materials up ladders Consistently assumed additional responsibilities and worked extended hours to meet project deadlines 06 2015 to 08 2016 Laborer Crew Manager Company Name City State Handled scheduling for crewman and arrival times for clients Maintained a safe work environment for crewmen Led crews of up to four people and partnered on crews up to eight Education and Training High School Diploma General Education New London High School City State IT Management University of Wisconsin Stout City State USA I attended UW Stout for two years before I was financial unable to continue schooling here While I mostly took general education classes I did have a few computer science and management courses IT Computer Support Specialist Fox Valley Technical College City State USA I currently attend Fox Valley Tech and aim to achieve an associates degree to start I have been enrolled here for a whole year to this point Skills Team Player Physically active Out going Willingness to learn Shows Initiative

Generate a Resume for a Chef Job

PAMPERED CHEF Summary Adept at organizing and facilitating management and team building training programs as well as staff and customer appreciation activities that have created exceptional team camaraderie customer loyalty and company growth An award winning and recognized salesperson and Corporate trainer Organized fun and driven Effective at using efficient techniques in both sales and training while focusing on the needs of the team members the corporation and the customer Dependable resourceful approachable liked and hands on Highlights 21 years of sales corporate training and team building with Pampered Chef a Berkshire Hathaway Company Proficient in organizing group events and staff training activities with clear objectives and outcome goals Experienced in creating and presenting training workshops to groups from 1 to 3 000 in product knowledge sales techniques customer service smart business practices and team building Featured consultant on Pampered Chef s 2014 nationwide Training DVD Enthusiastic approachable and easy to learn from Consistent Excellence Awards achiever Top 1 5 in sales team production and recruiting Featured on several corporate sponsored and produce literature pieces as a sales and training expert in the industry Utilize Creative Training Techniques and business games to create a fun learning centered environment My live cooking shows and workshop presentations were selected and made available on our corporate website s Online Training Center Committee s served Consultant Awards Incentives Committee Product Development Committee and Recipe Advisory Committee Experience 02 1995 to Current Pampered Chef City State I continually and successfully organize and coordinate regional customer appreciation and employee training events I develop training materials to help team members maintain and improve their business practices and job skills I regularly train team members in person or virtually to become a marketing selling recruiting and product line expert I have extensive experience training employee s one on one to groups of 3 000 I can organize thoughts logically and explain concepts clearly and with a clear focus I am well spoken with a demeanor that attracts participation among the group I have a proven track record that my training s are well received and ultimately income producing for both them and the company I am generous with team and individual praise I recognize what the company wants to see repeated This is a leader practice I feel I ve mastered Creating team camaraderie and a positive work culture is something I excel at which always leads to company loyalty and increased production 06 1992 to 06 1995 Chief Concierge Team Leader Company Name City State Our goal as a Concierge was to create a positive service oriented classy and FUN environment for the guests of our 875 room property My goal was to make sure each guest felt right at home as if they WERE home It was important that the solution to each and every guest request or challenge was perceived as truly easy to make happen I encouraged my team to bring the Wow factor to life to ideally hear every guest reply with a Wow when they heard that their request had been completed It truly was an entertaining outside of the box thinking creative solution seeking job 01 1988 to 06 2003 Founder Public Relations Lead Instructor Company Name City State Raised in an entrepreneurial family I opened my own dance and tumbling school at 18 I researched prime location options formulated a vision and successful business plan that I implemented on my own Thirty students quickly skyrocketed to hundreds both youth and adults My ability to interact with my clients in a courteous and positive manner secured their loyalty and patronage This business venture put me thru college and made me a substantial income At 28 when ready to retire from teaching I marketed and sold my clientele to another local dance school for a truly substantial profit Education 1992 Bachelor of Arts Athletic Training Sports Medicine San Diego State University City State USA Athletic Training Sports Medicine San Diego State San Diego CA San Diego I completed a 5 year internship working with the university s athletes and graduated with outstanding grades in the field of Sports Medicine and Athletic Training 1990 General Education Grossmont College City State USA 1989 Fire Science Emergency Medical Technician EMT Miramar Community College City State USA Living in a rural community residents were dependent on our volunteer fire department for all medical and fire emergencies until other paid departments could arrive After watching my grandmother pass away because no one in our family was capable of providing CPR I realized I needed to step up and joined our local Volunteer Fire Department I completed EMT training at Miramar College and then a 12 week National Fire Academy where I was one of only 4 women to pass It was truly the most physically challenging endeavor I ve ever completed but certainly one I am incredibly proud of I served as a volunteer Firefighter EMT on the San Diego Rural Fire Department for 4 years Accomplishments Manage a successful sales team of 150 consultants who consistently achieve monthly corporate incentives Am consistently among Pampered Chef s elite 1 5 in sales recruiting and organization growth Have earned the Pampered Chef s Premiere Level Incentive Trip for 21 consecutive years earned strictly thru personal sales personal recruiting and team production These achievers represent the top 2 of the Company Recently achieved 1 5 Million in Career Personal Sales Lead a team who over the course of 20 years has sold nearly 10 Million in Pampered Chef product Was presented with Pampered Chef s Hospitality Award for graciously welcoming local consultants whose immediate upline live out of state to join us at our teams training events At 16 I auditioned and was selected to tour the United States with a National Dance Academy performing for and teaching dance to thousands of dancers in 33 cities nationwide 4 000 auditioned 35 were selected I executed my own fundraising activities and solicited local organizations to raise the required 5 000 for travel and housing expenses At 18 I launched my own dance tumbling school I operated this successful business for 10 years when I chose to sell my clientele to another local dance studio At 19 I completed and graduated from the National Fire Academy in San Diego CA Was 1 of 7 to be awarded my high school s Valiant V Selected by the school staff this award recognizes above and beyond participation and service to both the high school and community Skills Enthusiastic people person Strong public speaking skills Motivational and inspirational Goal setting goal achieving Great organizational skills Creative training techniques Group instruction Learning strategies Writing Team building Problem solving Group and one on one coaching Curriculum development Encouraging group participation Implementing team incentives Self driven Creating performance motivation High level of professionalism

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:PAMPERED CHEF Summary Adept at organizing and facilitating management and team building training programs as well as staff and customer appreciation activities that have created exceptional team camaraderie customer loyalty and company growth An award winning and recognized salesperson and Corporate trainer Organized fun and driven Effective at using efficient techniques in both sales and training while focusing on the needs of the team members the corporation and the customer Dependable resourceful approachable liked and hands on Highlights 21 years of sales corporate training and team building with Pampered Chef a Berkshire Hathaway Company Proficient in organizing group events and staff training activities with clear objectives and outcome goals Experienced in creating and presenting training workshops to groups from 1 to 3 000 in product knowledge sales techniques customer service smart business practices and team building Featured consultant on Pampered Chef s 2014 nationwide Training DVD Enthusiastic approachable and easy to learn from Consistent Excellence Awards achiever Top 1 5 in sales team production and recruiting Featured on several corporate sponsored and produce literature pieces as a sales and training expert in the industry Utilize Creative Training Techniques and business games to create a fun learning centered environment My live cooking shows and workshop presentations were selected and made available on our corporate website s Online Training Center Committee s served Consultant Awards Incentives Committee Product Development Committee and Recipe Advisory Committee Experience 02 1995 to Current Pampered Chef City State I continually and successfully organize and coordinate regional customer appreciation and employee training events I develop training materials to help team members maintain and improve their business practices and job skills I regularly train team members in person or virtually to become a marketing selling recruiting and product line expert I have extensive experience training employee s one on one to groups of 3 000 I can organize thoughts logically and explain concepts clearly and with a clear focus I am well spoken with a demeanor that attracts participation among the group I have a proven track record that my training s are well received and ultimately income producing for both them and the company I am generous with team and individual praise I recognize what the company wants to see repeated This is a leader practice I feel I ve mastered Creating team camaraderie and a positive work culture is something I excel at which always leads to company loyalty and increased production 06 1992 to 06 1995 Chief Concierge Team Leader Company Name City State Our goal as a Concierge was to create a positive service oriented classy and FUN environment for the guests of our 875 room property My goal was to make sure each guest felt right at home as if they WERE home It was important that the solution to each and every guest request or challenge was perceived as truly easy to make happen I encouraged my team to bring the Wow factor to life to ideally hear every guest reply with a Wow when they heard that their request had been completed It truly was an entertaining outside of the box thinking creative solution seeking job 01 1988 to 06 2003 Founder Public Relations Lead Instructor Company Name City State Raised in an entrepreneurial family I opened my own dance and tumbling school at 18 I researched prime location options formulated a vision and successful business plan that I implemented on my own Thirty students quickly skyrocketed to hundreds both youth and adults My ability to interact with my clients in a courteous and positive manner secured their loyalty and patronage This business venture put me thru college and made me a substantial income At 28 when ready to retire from teaching I marketed and sold my clientele to another local dance school for a truly substantial profit Education 1992 Bachelor of Arts Athletic Training Sports Medicine San Diego State University City State USA Athletic Training Sports Medicine San Diego State San Diego CA San Diego I completed a 5 year internship working with the university s athletes and graduated with outstanding grades in the field of Sports Medicine and Athletic Training 1990 General Education Grossmont College City State USA 1989 Fire Science Emergency Medical Technician EMT Miramar Community College City State USA Living in a rural community residents were dependent on our volunteer fire department for all medical and fire emergencies until other paid departments could arrive After watching my grandmother pass away because no one in our family was capable of providing CPR I realized I needed to step up and joined our local Volunteer Fire Department I completed EMT training at Miramar College and then a 12 week National Fire Academy where I was one of only 4 women to pass It was truly the most physically challenging endeavor I ve ever completed but certainly one I am incredibly proud of I served as a volunteer Firefighter EMT on the San Diego Rural Fire Department for 4 years Accomplishments Manage a successful sales team of 150 consultants who consistently achieve monthly corporate incentives Am consistently among Pampered Chef s elite 1 5 in sales recruiting and organization growth Have earned the Pampered Chef s Premiere Level Incentive Trip for 21 consecutive years earned strictly thru personal sales personal recruiting and team production These achievers represent the top 2 of the Company Recently achieved 1 5 Million in Career Personal Sales Lead a team who over the course of 20 years has sold nearly 10 Million in Pampered Chef product Was presented with Pampered Chef s Hospitality Award for graciously welcoming local consultants whose immediate upline live out of state to join us at our teams training events At 16 I auditioned and was selected to tour the United States with a National Dance Academy performing for and teaching dance to thousands of dancers in 33 cities nationwide 4 000 auditioned 35 were selected I executed my own fundraising activities and solicited local organizations to raise the required 5 000 for travel and housing expenses At 18 I launched my own dance tumbling school I operated this successful business for 10 years when I chose to sell my clientele to another local dance studio At 19 I completed and graduated from the National Fire Academy in San Diego CA Was 1 of 7 to be awarded my high school s Valiant V Selected by the school staff this award recognizes above and beyond participation and service to both the high school and community Skills Enthusiastic people person Strong public speaking skills Motivational and inspirational Goal setting goal achieving Great organizational skills Creative training techniques Group instruction Learning strategies Writing Team building Problem solving Group and one on one coaching Curriculum development Encouraging group participation Implementing team incentives Self driven Creating performance motivation High level of professionalism

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary A Dynamic and accomplished catering and food service professional with prior work in social and corporate markets Notable successes in large scale event planning food production food preparation and menu development Currently seeking a management position in food service Skills Conflict Resolution Leadership Skills Staff Training Premier Ordering FMS Food Management Systems Hospitality Suite Payroll and scheduling ServSafe Certification High energy Vendor relations Sysco U S Foods Performance assessments Menu planning Problem solving Strong work ethic Work History Executive Chef 06 2016 to Current Company Name City State Inventoried food ingredient and supply stock to prepare and plan vendor orders Hired trained and managed all kitchen staff including employee development issuing disciplinary action and conducting performance reviews Incorporated customer feedback in the experimentation and creation of new signature dishes Monitored linework processes to ensure consistency in quality quantity and presentation Generated employee schedules work assignments and determined appropriate compensation rates Ensured personnel safety kitchen sanitation and proper food handling or storage Planned promotional menu additions based on seasonal pricing and product availability Executive Chef 01 2015 to 03 2016 Company Name City State Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly Actively participated in staff meetings and operated as an effective management team leader Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Worked with nutritionist and doctors to develop proper meals for patients with special needs Responsible for weekly cleaning schedule and submitting cleaning reports to management Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Executive Chef 08 2012 to 01 2015 Company Name City State Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service product and personnel issues Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Established and maintained open collaborative relationships with the kitchen team Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Enforced appropriate work flow and quality controls for food quality and temperature Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Responsible for managing food production for a high volume 15 million account Sous Chef Interim Executive Chef 01 2009 to 08 2012 Company Name City State Inspected dining and serving area to ensure cleanliness and proper set up Instructed cooks and other staff in the preparation cooking garnishing and presentation of food Responsible for managing food production for a high volume 3 million account Responsible for managing employees in the BOH and the FOH daily Experience managing branded retail locations Responsible for keeping up with inventory levels ordering products in compliance Assisted with training other accounts in the area with the new FMS system Developed menus pricing and special food offerings to increase revenue and customer satisfaction Effectively managed a kitchen staff for banquets catered events Kitchen Supervisor 06 2005 to 06 2009 Company Name City State Delivered quality service by providing a warm and welcoming environment Maintained clean dining room lobby and service areas at all times Ensured compliance with relevant regulatory employment rules and standards Updated daily logs computer tracking systems and other relevant documentation Operated all kitchen equipment adeptly Followed proper standards for product freshness food safety weights and measures refrigeration and sanitation Kitchen Manager 06 2005 to 08 2008 Company Name City State Responsible for the ordering of food and service products Created and implemented a HACCAP program for food safety Created and implemented an inventory program to assist restaurant with ordering organization Managed food production and managed kitchen staff Trained staff on proper cooking procedures as well as safety regulations and productivity strategies Security Police E4 Senior Airman 05 2000 to 10 2005 Company Name City State Commanded operations post including personnel weapons and equipment Coordinated training schedules and filed crucial administrative paperwork Led military police teams in support of battlefield operations Certifications ServeSafe Certified Focus on portion and cost control Knowledge of Food Service Management Focused and disciplined Conflict Resolution techniques Knowledge in Premier Ordering Assisted with training roll out of FMS 4 0 Featured in Entertaining with Sodexo Mediterranean Culinary Creations Kitchen staff training Education Associate of Arts Culinary Arts 2005 Savannah Technical University City State Majored in Culinary Arts Minored in Sanitation Graduated with 3 5 GPA Graduated in Top 10 of Class Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine 2002 United States Air Force City State Security Police Culinary Course work in leadership skills Emphasis training with Military Police Skills administrative Premier Conflict Resolution cooking cost control customer satisfaction Staff Training Focus food safety Inventory inventory levels leadership Leadership Skills team leader Director managing Market meetings weapons personnel Police pricing producing purchasing quality receiving retail safety work flow Additional Information Accomplishments Contest Winner in the 2011 Entertaining Mediterranean with Sodexo New Recipes Contest Catered The 2013 Kentucky Derby Two time Legendary Service Award Winner First to receive a double gold score on National Food Service Audits for two years straight

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary A Dynamic and accomplished catering and food service professional with prior work in social and corporate markets Notable successes in large scale event planning food production food preparation and menu development Currently seeking a management position in food service Skills Conflict Resolution Leadership Skills Staff Training Premier Ordering FMS Food Management Systems Hospitality Suite Payroll and scheduling ServSafe Certification High energy Vendor relations Sysco U S Foods Performance assessments Menu planning Problem solving Strong work ethic Work History Executive Chef 06 2016 to Current Company Name City State Inventoried food ingredient and supply stock to prepare and plan vendor orders Hired trained and managed all kitchen staff including employee development issuing disciplinary action and conducting performance reviews Incorporated customer feedback in the experimentation and creation of new signature dishes Monitored linework processes to ensure consistency in quality quantity and presentation Generated employee schedules work assignments and determined appropriate compensation rates Ensured personnel safety kitchen sanitation and proper food handling or storage Planned promotional menu additions based on seasonal pricing and product availability Executive Chef 01 2015 to 03 2016 Company Name City State Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly Actively participated in staff meetings and operated as an effective management team leader Identified opportunities to increase revenue decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction Worked with nutritionist and doctors to develop proper meals for patients with special needs Responsible for weekly cleaning schedule and submitting cleaning reports to management Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Executive Chef 08 2012 to 01 2015 Company Name City State Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service product and personnel issues Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Established and maintained open collaborative relationships with the kitchen team Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Enforced appropriate work flow and quality controls for food quality and temperature Consistently tasted smelled and observed all dishes to ensure they were visually appealing and prepared correctly Responsible for managing food production for a high volume 15 million account Sous Chef Interim Executive Chef 01 2009 to 08 2012 Company Name City State Inspected dining and serving area to ensure cleanliness and proper set up Instructed cooks and other staff in the preparation cooking garnishing and presentation of food Responsible for managing food production for a high volume 3 million account Responsible for managing employees in the BOH and the FOH daily Experience managing branded retail locations Responsible for keeping up with inventory levels ordering products in compliance Assisted with training other accounts in the area with the new FMS system Developed menus pricing and special food offerings to increase revenue and customer satisfaction Effectively managed a kitchen staff for banquets catered events Kitchen Supervisor 06 2005 to 06 2009 Company Name City State Delivered quality service by providing a warm and welcoming environment Maintained clean dining room lobby and service areas at all times Ensured compliance with relevant regulatory employment rules and standards Updated daily logs computer tracking systems and other relevant documentation Operated all kitchen equipment adeptly Followed proper standards for product freshness food safety weights and measures refrigeration and sanitation Kitchen Manager 06 2005 to 08 2008 Company Name City State Responsible for the ordering of food and service products Created and implemented a HACCAP program for food safety Created and implemented an inventory program to assist restaurant with ordering organization Managed food production and managed kitchen staff Trained staff on proper cooking procedures as well as safety regulations and productivity strategies Security Police E4 Senior Airman 05 2000 to 10 2005 Company Name City State Commanded operations post including personnel weapons and equipment Coordinated training schedules and filed crucial administrative paperwork Led military police teams in support of battlefield operations Certifications ServeSafe Certified Focus on portion and cost control Knowledge of Food Service Management Focused and disciplined Conflict Resolution techniques Knowledge in Premier Ordering Assisted with training roll out of FMS 4 0 Featured in Entertaining with Sodexo Mediterranean Culinary Creations Kitchen staff training Education Associate of Arts Culinary Arts 2005 Savannah Technical University City State Majored in Culinary Arts Minored in Sanitation Graduated with 3 5 GPA Graduated in Top 10 of Class Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine 2002 United States Air Force City State Security Police Culinary Course work in leadership skills Emphasis training with Military Police Skills administrative Premier Conflict Resolution cooking cost control customer satisfaction Staff Training Focus food safety Inventory inventory levels leadership Leadership Skills team leader Director managing Market meetings weapons personnel Police pricing producing purchasing quality receiving retail safety work flow Additional Information Accomplishments Contest Winner in the 2011 Entertaining Mediterranean with Sodexo New Recipes Contest Catered The 2013 Kentucky Derby Two time Legendary Service Award Winner First to receive a double gold score on National Food Service Audits for two years straight

Generate a Resume for a Chef Job

HEAD CHEF Summary I am currently a student focused on earning a B A in Computer Science and becoming an Android app developer My goal is to develop technical skills to develop and manage investment activities in the international markets Areas of Expertise I have experience with Android Studio Java XML Android SDK Google APIs databases Jsoup Firebase and Material Design I am currently developing my own app for Google Playstore and Amazon app market I have experience using HTML CSS Javascript and Bootstrap Photoshop and Paint net Experience 02 2013 to 02 2014 Company Name City State Responsible for customer service at the sushi bar preparing quality authentic entrées and appetizers manage and utilize luxury imported products conservatively to minimize shrinkage and maintain overhead Responsible for training new employees and maintaining safety and efficiency behind sushi bar 02 2008 to 03 2015 Head Chef Company Name City State Prepare entrées in timely fashion maintain efficiency and safety in work environment Support and train new employees in kitchen Maintain cleanliness in the kitchen and sushi bar 01 2005 to 01 2006 Ramp Agent Company Name Responsible for guiding aircraft traffic baggage handling maintaining security on ramp removal of hazardous debris customer support cabin maintenance operating Ground Support Equipment such as tugs forklifts and belt loaders Responsible for delivery of high priority air freight to cargo in timely fashion Education Associate of Science Finance Midlands Technical College State Columbia Finance Associate of Science Mathematical Economics Miami Dade College City State 2017 Associate of Science Computer Science University of North Georgia City State Skills Accounting customer service airfreight delivery retail operating airport vehicles to tug aircraft and luggage maintaining safety in highly secure areas of airport terminal inventory managing preparing quality entrees and beverages Activities and Honors I am involved in an import export business my family and I have prepared trading agricultural goods from Iran to the United States

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:HEAD CHEF Summary I am currently a student focused on earning a B A in Computer Science and becoming an Android app developer My goal is to develop technical skills to develop and manage investment activities in the international markets Areas of Expertise I have experience with Android Studio Java XML Android SDK Google APIs databases Jsoup Firebase and Material Design I am currently developing my own app for Google Playstore and Amazon app market I have experience using HTML CSS Javascript and Bootstrap Photoshop and Paint net Experience 02 2013 to 02 2014 Company Name City State Responsible for customer service at the sushi bar preparing quality authentic entrées and appetizers manage and utilize luxury imported products conservatively to minimize shrinkage and maintain overhead Responsible for training new employees and maintaining safety and efficiency behind sushi bar 02 2008 to 03 2015 Head Chef Company Name City State Prepare entrées in timely fashion maintain efficiency and safety in work environment Support and train new employees in kitchen Maintain cleanliness in the kitchen and sushi bar 01 2005 to 01 2006 Ramp Agent Company Name Responsible for guiding aircraft traffic baggage handling maintaining security on ramp removal of hazardous debris customer support cabin maintenance operating Ground Support Equipment such as tugs forklifts and belt loaders Responsible for delivery of high priority air freight to cargo in timely fashion Education Associate of Science Finance Midlands Technical College State Columbia Finance Associate of Science Mathematical Economics Miami Dade College City State 2017 Associate of Science Computer Science University of North Georgia City State Skills Accounting customer service airfreight delivery retail operating airport vehicles to tug aircraft and luggage maintaining safety in highly secure areas of airport terminal inventory managing preparing quality entrees and beverages Activities and Honors I am involved in an import export business my family and I have prepared trading agricultural goods from Iran to the United States

Generate a Resume for a Chef Job

HEAD CHEF Professional Summary Culinary professional seeking employment in a professional kitchen to utilize education and further experience 4 years rsquo experience dedicated and passionate worker determined to help contribute as a member of the culinary staff Experience Head Chef September 2014 to January 2016 Company Name State Developed menus took monthly inventory made weekly kitchen schedule responsible for all ordering Line Cook May 2011 to September 2014 Company Name City State Intern February 2011 to April 2011 Worked as part of a team preparing ingredients and dishes to be served at a reputable restaurant Education Associate of Applied Science Degree Culinary Arts 04 2011 Robert Morris University ndash Illinois City State Culinary Arts Food Service Sanitation ServSafe ServSafe Certification Made the Deans List on 4 separate occasions Developed a 5 course beer pairing dinner with Buckle Down Brewery Robert Morris University City State GPA GPA 3 87 Student 3 2011 5 2011 Assisted the Associate Dean of Culinary Arts in developing the menu for the University rsquo s restaurant Eyrie GPA 3 87 Skills Arts inventory

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:HEAD CHEF Professional Summary Culinary professional seeking employment in a professional kitchen to utilize education and further experience 4 years rsquo experience dedicated and passionate worker determined to help contribute as a member of the culinary staff Experience Head Chef September 2014 to January 2016 Company Name State Developed menus took monthly inventory made weekly kitchen schedule responsible for all ordering Line Cook May 2011 to September 2014 Company Name City State Intern February 2011 to April 2011 Worked as part of a team preparing ingredients and dishes to be served at a reputable restaurant Education Associate of Applied Science Degree Culinary Arts 04 2011 Robert Morris University ndash Illinois City State Culinary Arts Food Service Sanitation ServSafe ServSafe Certification Made the Deans List on 4 separate occasions Developed a 5 course beer pairing dinner with Buckle Down Brewery Robert Morris University City State GPA GPA 3 87 Student 3 2011 5 2011 Assisted the Associate Dean of Culinary Arts in developing the menu for the University rsquo s restaurant Eyrie GPA 3 87 Skills Arts inventory

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Talented executive chef with 22 years of experience running a quality kitchen Train and manage kitchen personnel and coordinate all related culinary activities including estimating food consumption and purchasing food selecting and developing recipes standardizing recipes for consistent quality establishing presentation and quality standards and ensuring proper safety and sanitation in the kitchen Recognized as an effective leader with strong strategic planning communication and staff management skills Highlights Extensive butchery knowledge and skills High volume production capability Focused and disciplined Bilingual English Spanish Focus on portion and cost control ServSafe certified Accomplishments Cooked at the James Beard House Participated at The Food and Wine Classic in Aspen Colorado Cooked for the Les Amis d Escoffier Society Featured in numerous local papers Completed Beef 101 at Texas A M Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night Experience Company Name City State Executive Chef 07 2014 to Current Manage the daily operations of a restaurant with a staff of 35 that generates 5 million per year in revenue Supervise training new hires and retraining existing staff on food presentation techniques Oversee staff schedules and quality control Regulate inventory controls food cost 32 labor cost 8 and kitchen sanitation Ensure excellence in guest satisfaction through effective training of staff Company Name City State Executive Chef 12 2013 to 05 2014 Opened a new operation with a staff of 50 Maintained a labor cost of 8 5 and food cost of 33 Implemented a training schedule for all new kitchen staff Met with sales representatives in order to negotiate prices and order supplies Managed smallwares ordering for opening a 9 000 square foot restaurant Butchered all steaks in a steakhouse that serves prime grass fed and Angus steaks Implemented a training schedule so that broiler chefs are knowledgeable about different cuts and grades of meat Company Name City State Executive Chef 08 2012 to 12 2013 Changed all dining room and banquet menus Assisted in overseeing multiple operations of the Breckenridge Wynkoop Company Maintained a food cost of 27 Scheduled a staff of 50 people on a weekly basis while managing a labor cost of 8 Increased banquet sales from 750 000 to 1 5 million within 1 year Improved the overall standard of the Breckenridge Wynkoop brand Created a training schedule for banquet staff to be able to handle increase in business Company Name City State Executive Chef 11 2011 to 08 2012 Developed all menus Lunch Brunch Happy Hour and Dinner Trained and retrained kitchen staff on all menu items new and pre existing Ordered and inventoried for entire operation bar front of the house and kitchen Scheduled staff hours and assigned all duties Prepared and cooked foods of all types either on a regular basis or for special guests or functions Company Name City State Executive Sous Chef 10 2006 to 11 2011 Determined how food should be presented and created decorative food displays Met with sales representatives in order to negotiate prices and order supplies for a high end steakhouse that averaged 12 million per year in revenue Managed a staff of 60 Maintained a food cost of 33 and labor at 9 Demonstrated new cooking techniques and equipment to staff Collaborated with other personnel to plan and develop recipes and menus taking into account such factors as seasonal availability of ingredients and the likely number of customers Met with customers to discuss menus for special occasions such as weddings parties and banquets Monitored sanitation practices to ensure that employees follow standards and regulations Ordered or requisitioned food and other supplies needed to ensure efficient operation Estimated amounts and costs of required supplies such as food and ingredients Inspected supplies equipment and work areas to ensure conformance to established standards Recruited and hired staff including cooks and other kitchen workers Instructed cooks and other workers in the preparation cooking garnishing and presentation of food Supervised and coordinated activities of cooks and workers engaged in food preparation Education Associate of Arts Culinary Arts Sullivan University City State United States Classes in Restaurant and Facility Operations Courses in Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine Indiana University City State United States Skills Microsoft Excel Five years of experience with R S I Proficient in MenuLink and ShiftNote

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Talented executive chef with 22 years of experience running a quality kitchen Train and manage kitchen personnel and coordinate all related culinary activities including estimating food consumption and purchasing food selecting and developing recipes standardizing recipes for consistent quality establishing presentation and quality standards and ensuring proper safety and sanitation in the kitchen Recognized as an effective leader with strong strategic planning communication and staff management skills Highlights Extensive butchery knowledge and skills High volume production capability Focused and disciplined Bilingual English Spanish Focus on portion and cost control ServSafe certified Accomplishments Cooked at the James Beard House Participated at The Food and Wine Classic in Aspen Colorado Cooked for the Les Amis d Escoffier Society Featured in numerous local papers Completed Beef 101 at Texas A M Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night Experience Company Name City State Executive Chef 07 2014 to Current Manage the daily operations of a restaurant with a staff of 35 that generates 5 million per year in revenue Supervise training new hires and retraining existing staff on food presentation techniques Oversee staff schedules and quality control Regulate inventory controls food cost 32 labor cost 8 and kitchen sanitation Ensure excellence in guest satisfaction through effective training of staff Company Name City State Executive Chef 12 2013 to 05 2014 Opened a new operation with a staff of 50 Maintained a labor cost of 8 5 and food cost of 33 Implemented a training schedule for all new kitchen staff Met with sales representatives in order to negotiate prices and order supplies Managed smallwares ordering for opening a 9 000 square foot restaurant Butchered all steaks in a steakhouse that serves prime grass fed and Angus steaks Implemented a training schedule so that broiler chefs are knowledgeable about different cuts and grades of meat Company Name City State Executive Chef 08 2012 to 12 2013 Changed all dining room and banquet menus Assisted in overseeing multiple operations of the Breckenridge Wynkoop Company Maintained a food cost of 27 Scheduled a staff of 50 people on a weekly basis while managing a labor cost of 8 Increased banquet sales from 750 000 to 1 5 million within 1 year Improved the overall standard of the Breckenridge Wynkoop brand Created a training schedule for banquet staff to be able to handle increase in business Company Name City State Executive Chef 11 2011 to 08 2012 Developed all menus Lunch Brunch Happy Hour and Dinner Trained and retrained kitchen staff on all menu items new and pre existing Ordered and inventoried for entire operation bar front of the house and kitchen Scheduled staff hours and assigned all duties Prepared and cooked foods of all types either on a regular basis or for special guests or functions Company Name City State Executive Sous Chef 10 2006 to 11 2011 Determined how food should be presented and created decorative food displays Met with sales representatives in order to negotiate prices and order supplies for a high end steakhouse that averaged 12 million per year in revenue Managed a staff of 60 Maintained a food cost of 33 and labor at 9 Demonstrated new cooking techniques and equipment to staff Collaborated with other personnel to plan and develop recipes and menus taking into account such factors as seasonal availability of ingredients and the likely number of customers Met with customers to discuss menus for special occasions such as weddings parties and banquets Monitored sanitation practices to ensure that employees follow standards and regulations Ordered or requisitioned food and other supplies needed to ensure efficient operation Estimated amounts and costs of required supplies such as food and ingredients Inspected supplies equipment and work areas to ensure conformance to established standards Recruited and hired staff including cooks and other kitchen workers Instructed cooks and other workers in the preparation cooking garnishing and presentation of food Supervised and coordinated activities of cooks and workers engaged in food preparation Education Associate of Arts Culinary Arts Sullivan University City State United States Classes in Restaurant and Facility Operations Courses in Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine Indiana University City State United States Skills Microsoft Excel Five years of experience with R S I Proficient in MenuLink and ShiftNote

Generate a Resume for a Chef Job

SOUS CHEF Executive Profile I am an eager professional and committed Chef who is passionate about great food and whom when working in a kitchen always maintain my finger on the pulse of the heart of establishment I am committed in developing my personal and culinary abilities to the fullest extent I have vast long termed experience in cooking high quality breakfast lunch and evening meals while driving food values forward I am now seeking a suitable position with a company that offers a truly unique environment to work in along with excellent career development opportunities Core Accomplishments Enhanced customer satisfaction level up to 60 by demonstrating fine culinary and management skills in the kitchen and dining area Created signature main course dishes and a dessert that are on the menu till date Reduced order service time by 30 through effective order and synchronization in implementation of timely prep exercises at the main course work stations Professional Experience May 2015 to February 2016 Company Name City State Sous Chef Mentoring training and supporting junior chefs Prepared and cooked nutritious and well balanced meals for patrons Managed basic preparation of food together with Head Chef Created and decided design of menus with careful management of the quantities of food to be cooked and size of portions to be executed Created dishes for patrons with special dietary or cultural needs Supervised kitchen staff to maintain safety ensuring personnel always wore appropriate clothing and head wear in accordance with the relevant guidelines Supervised back of the house staff on their daily tasks created and maintained staff scheduling optimizing in house personnel ensuring and satisfying cost efficiencies Negotiating with sales representatives on the price of orders and supplies Hotline management Created menus by producing taste samplers presented to owners satisfaction which were implemented as part of our daily menu specials October 2006 to February 2016 Company Name City State Sous Chef First Cook In charge of product and produce purchasing Responsible for maintaining and inspecting kitchen produce as well as walk in ensuring the quality and integrity of food supply ensuring optimal cleanliness Mentoring training and supporting junior chefs cooks and other back of the house personnel Instructing in the proper perceiving and cooking techniques Managed all action stations while maintaining high standards as well as ensuring food quality Maintained OSHA and safety regulations Monitored food preparation methods portion sizes garnishing and presentation of food ensuring food was prepared and presented in an optimal pristine manner Created and maintained food and equipment inventories and reliable records Established standards for personnel performance and customer service satisfaction Created and planned menus and food utilization based on the anticipated number of guests nutritional values palatability popularity and costs efficiencies Maintained records required by law and local government agencies regarding sanitation and food subsidies as appropriate Created test taste menus by creating food samples for tasting and smelling to ensure palatability and flavor conformity Reviewed work procedures and operational issues to determine ways to improve service performance and or safety Created specialty dishes and developed recipes which were later used used and placed on permanent menus in dining facilities July 2003 to November 2006 Company Name City State Chef Cook 2 Menu sampling and setting recipe amendments for special events and catering alongside of Executive Chef Order Synchronization and maintenance of inventory control ensuring cost and stock management Customer Service satisfaction intake Hygiene assurance by food inspection withing the guidelines of health and infection control Hospitality training and mentoring of new personnel Responsible for maintaining daily breakfast and lunch specials by running assigned stations June 1999 to February 2002 Company Name City State Line Cook Assisted management in all manners of running and preserving integrity of the hot line Managed and maintained mise en place stations Responsible with assisting Executive Chef in creating daily specials and menus Responsible for proper food preparation and running work station while maintaining optimal line flow Education 1999 NEW YORK RESTAURANT SCHOOL City State USA Associate of Applied Science Culinary Arts GPA GPA 8 Completed and graduated with a 3 8 GPA in Associates degree to applied science of Culinary Arts Held an internship at the New Jersey performing arts center Newark N J Skills Culinary attributes Strong desire to instill good practice and procedures in those working with you Mentoring training and supporting junior chefs Ability to bring creative and commercially viable new lines to the market before any competitors do Physically fit and able to lift heavy goods and stand for long periods of time Able to communicate well with both superiors and subordinates Can accurately estimate food and labor costs Enforcing strict health and hygiene standards in the cooking food preparation area Assisting head chef in the basic and full preparation of food Management of meal preparations by properly overseeing the quantities of foods to be cooked and the size of portions to be served Creating dishes for clients with special dietary or cultural needs Management of health and OSHA regulations by making sure that kitchen staff always wore appropriate clothing and head wear in accordance with the relevant state and local law guidelines Negotiating price and productivity of supplies with sales representatives upon purchase orders Maintaining the correct level of fresh frozen and dried foods in the walk in as well as store room

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SOUS CHEF Executive Profile I am an eager professional and committed Chef who is passionate about great food and whom when working in a kitchen always maintain my finger on the pulse of the heart of establishment I am committed in developing my personal and culinary abilities to the fullest extent I have vast long termed experience in cooking high quality breakfast lunch and evening meals while driving food values forward I am now seeking a suitable position with a company that offers a truly unique environment to work in along with excellent career development opportunities Core Accomplishments Enhanced customer satisfaction level up to 60 by demonstrating fine culinary and management skills in the kitchen and dining area Created signature main course dishes and a dessert that are on the menu till date Reduced order service time by 30 through effective order and synchronization in implementation of timely prep exercises at the main course work stations Professional Experience May 2015 to February 2016 Company Name City State Sous Chef Mentoring training and supporting junior chefs Prepared and cooked nutritious and well balanced meals for patrons Managed basic preparation of food together with Head Chef Created and decided design of menus with careful management of the quantities of food to be cooked and size of portions to be executed Created dishes for patrons with special dietary or cultural needs Supervised kitchen staff to maintain safety ensuring personnel always wore appropriate clothing and head wear in accordance with the relevant guidelines Supervised back of the house staff on their daily tasks created and maintained staff scheduling optimizing in house personnel ensuring and satisfying cost efficiencies Negotiating with sales representatives on the price of orders and supplies Hotline management Created menus by producing taste samplers presented to owners satisfaction which were implemented as part of our daily menu specials October 2006 to February 2016 Company Name City State Sous Chef First Cook In charge of product and produce purchasing Responsible for maintaining and inspecting kitchen produce as well as walk in ensuring the quality and integrity of food supply ensuring optimal cleanliness Mentoring training and supporting junior chefs cooks and other back of the house personnel Instructing in the proper perceiving and cooking techniques Managed all action stations while maintaining high standards as well as ensuring food quality Maintained OSHA and safety regulations Monitored food preparation methods portion sizes garnishing and presentation of food ensuring food was prepared and presented in an optimal pristine manner Created and maintained food and equipment inventories and reliable records Established standards for personnel performance and customer service satisfaction Created and planned menus and food utilization based on the anticipated number of guests nutritional values palatability popularity and costs efficiencies Maintained records required by law and local government agencies regarding sanitation and food subsidies as appropriate Created test taste menus by creating food samples for tasting and smelling to ensure palatability and flavor conformity Reviewed work procedures and operational issues to determine ways to improve service performance and or safety Created specialty dishes and developed recipes which were later used used and placed on permanent menus in dining facilities July 2003 to November 2006 Company Name City State Chef Cook 2 Menu sampling and setting recipe amendments for special events and catering alongside of Executive Chef Order Synchronization and maintenance of inventory control ensuring cost and stock management Customer Service satisfaction intake Hygiene assurance by food inspection withing the guidelines of health and infection control Hospitality training and mentoring of new personnel Responsible for maintaining daily breakfast and lunch specials by running assigned stations June 1999 to February 2002 Company Name City State Line Cook Assisted management in all manners of running and preserving integrity of the hot line Managed and maintained mise en place stations Responsible with assisting Executive Chef in creating daily specials and menus Responsible for proper food preparation and running work station while maintaining optimal line flow Education 1999 NEW YORK RESTAURANT SCHOOL City State USA Associate of Applied Science Culinary Arts GPA GPA 8 Completed and graduated with a 3 8 GPA in Associates degree to applied science of Culinary Arts Held an internship at the New Jersey performing arts center Newark N J Skills Culinary attributes Strong desire to instill good practice and procedures in those working with you Mentoring training and supporting junior chefs Ability to bring creative and commercially viable new lines to the market before any competitors do Physically fit and able to lift heavy goods and stand for long periods of time Able to communicate well with both superiors and subordinates Can accurately estimate food and labor costs Enforcing strict health and hygiene standards in the cooking food preparation area Assisting head chef in the basic and full preparation of food Management of meal preparations by properly overseeing the quantities of foods to be cooked and the size of portions to be served Creating dishes for clients with special dietary or cultural needs Management of health and OSHA regulations by making sure that kitchen staff always wore appropriate clothing and head wear in accordance with the relevant state and local law guidelines Negotiating price and productivity of supplies with sales representatives upon purchase orders Maintaining the correct level of fresh frozen and dried foods in the walk in as well as store room

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary Talented Executive Chef with twenty five years experience developing menus and working as head chef owner of mobile catering business fast food Cajun and Classical Seafood Cajun Creole Family restaurant Twenty five years professional experience as a dynamic resourceful and skilled Executive Head Chef with a proved success record in both fine dining and catering Highly skilled chef with proved ability to produce quality menu items under tight deadlines Core Qualifications Food and beverage handling expert Italian cuisine expertise Skillful kitchen staff trainer Ethnic foods preparation Capable concession stands manager Food cost control specialist French cuisine talent Food cost analysis expert American cuisine expert International culinary skills Ability to handle fast paced Back of house operations environment as well as front of house understanding Ability to handle resolve problems Kitchen productivity Successful kitchen staff supervisor Strong customer relationship builder Cash handling Plate presentation skills Special dietary needs expert Proficiency in inventory and ordering Food handling knowledge Proved leadership skills Food production quality knowledge Reliable punctual and committed to High level of cleanly kitchen customer service maintenance Staff scheduling knowledge Interviewing and training ability Sensitive to cultural diversity Knowledge of basic food preparation Strong restaurant serving experience Knowledge of products and Team oriented selections Willing to work under pressure Menu development skills Written and oral communication skills Open Table experience Good personal hygiene Proved success in up selling Works well under pressure Basic knife skills Preparation of various food items Consistently complies with polices Uses proper sanitation practices and procedures Able to work in a fast paced Banquet operations and off site environment catering expert Able to work with hands continuously Experience December 1987 Company Name City State Executive Chef Operations Management Food Preparation Responsible for coordination of up to 12 servers in restaurant with capacity of 200 Baked roasted broiled and steamed meats fish vegetables and other foods Estimated amounts and costs of required supplies such as food and ingredients Helped with preparation set up and service for catering events Performed all transactions in a cordial efficient and professional manner Prepared food items Cleaned and inspected galley equipment kitchen appliances and work areas Spoke with patrons to ensure satisfaction with food and service Trained new employees Trained kitchen staff on proper use of equipment food handling and portion sizing Responsible for the design and preparation of all menu items for private home office setting Supervised kitchen staff of 10 people and ensured proper event set up food preparation kitchen clean up and proper shut down Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten free and vegan items Managed kitchen operations for high grossing fast paced fair concession kitchen Trained staff of eight employees for correct facility procedures safety codes proper recipes and plating techniques Managed preparation and presentation of the desserts for all catered events Responsible for all kitchen operations such as banquet events buffet lines room service orders and hotel restaurant Hired and trained staff of 12 food preparation employees Oversaw 10 cooks and a Sous Chef as part of overall back of the house operations Managed food and produce receiving process with 100 accuracy Frequently switched between positions as Cold Food prep Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen Developed popular daily specials with personally sourced ingredients for broiler and sauté stations Responsible for daily set up of five stations Developed popular daily specials with personally sourced ingredients for broiler and sauté stations Ensured minimal product shrink and coordinated secondary usage of product Executed various kitchen stations and assisted with meat fish sauté or pantry Informed patrons of establishment specialties and features Instructed cooks and other workers in the preparation cooking garnishing and presentation of food Loaded dishwashers and hand washed items such as pots pans knives Planned and prepared food for parties holiday meals luncheons special functions and other social events Specialized in preparing fancy dishes and or food for special diets Stocked and rotated products stocked supplies and paper goods in a timely basis Supervised and coordinated activities of cooks and workers engaged in food preparation Used all food handling standards Collaborated with other personnel to plan and develop recipes and menus Compiled and maintained records of food use and expenditures Cooked food properly and in a timely fashion using safety precautions Cooked the exact number of items ordered by each customer working on several different orders simultaneously Created and explored new cuisines Directed the operation and organization of kitchens and all food related activities including the presentation and serving of food Ensured consistent high quality of plate presentation Ensured first in first out system with all ingredients labeled and stored properly Maintained contact with kitchen staff management serving staff and customers Maintained system of control for storage temperatures and proper functioning of kitchen equipment Oversaw kitchen employee operations to ensure production levels and service standards were maintained Seasoned and cooked food according to recipes or personal judgment and experience Suggested additional items to customers as appropriate to increase restaurant sales Maintained knowledge of current menu items garnishes ingredients and preparation methods Consistently adhered to quality expectations and standards Delivered an exceptional dining experience with friendly fast service Completed closing duties including restocking items and closing out the cash drawer Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests expectations Effectively used items in stock to decrease waste and profit loss Correctly calculated charges issued bills and collected payments Checked in deliveries and signed off on products received Received frequent customer compliments for going above and beyond normal duties Education 2011 Le Cordon Bleu Culinary School City State USA Associate of Arts Culinary Arts Hospitality and Restaurant Management Le Cordon Bleu Culinary Arts Hospitality and Restaurant Management Specialized in all aspects of culinary cuisine Professional Affiliations Member Small Business Association 2005 present Member USPCA United States Private Chef Association Skills allergies Basic Cash handling closing oral communication cooking cost analysis cost control customer service fashion fast features inventory leadership skills office Works Operations Management personnel presentation skills profit quality receiving safety safety codes selling sales scheduling servers supervisor trainer Health Department certified

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary Talented Executive Chef with twenty five years experience developing menus and working as head chef owner of mobile catering business fast food Cajun and Classical Seafood Cajun Creole Family restaurant Twenty five years professional experience as a dynamic resourceful and skilled Executive Head Chef with a proved success record in both fine dining and catering Highly skilled chef with proved ability to produce quality menu items under tight deadlines Core Qualifications Food and beverage handling expert Italian cuisine expertise Skillful kitchen staff trainer Ethnic foods preparation Capable concession stands manager Food cost control specialist French cuisine talent Food cost analysis expert American cuisine expert International culinary skills Ability to handle fast paced Back of house operations environment as well as front of house understanding Ability to handle resolve problems Kitchen productivity Successful kitchen staff supervisor Strong customer relationship builder Cash handling Plate presentation skills Special dietary needs expert Proficiency in inventory and ordering Food handling knowledge Proved leadership skills Food production quality knowledge Reliable punctual and committed to High level of cleanly kitchen customer service maintenance Staff scheduling knowledge Interviewing and training ability Sensitive to cultural diversity Knowledge of basic food preparation Strong restaurant serving experience Knowledge of products and Team oriented selections Willing to work under pressure Menu development skills Written and oral communication skills Open Table experience Good personal hygiene Proved success in up selling Works well under pressure Basic knife skills Preparation of various food items Consistently complies with polices Uses proper sanitation practices and procedures Able to work in a fast paced Banquet operations and off site environment catering expert Able to work with hands continuously Experience December 1987 Company Name City State Executive Chef Operations Management Food Preparation Responsible for coordination of up to 12 servers in restaurant with capacity of 200 Baked roasted broiled and steamed meats fish vegetables and other foods Estimated amounts and costs of required supplies such as food and ingredients Helped with preparation set up and service for catering events Performed all transactions in a cordial efficient and professional manner Prepared food items Cleaned and inspected galley equipment kitchen appliances and work areas Spoke with patrons to ensure satisfaction with food and service Trained new employees Trained kitchen staff on proper use of equipment food handling and portion sizing Responsible for the design and preparation of all menu items for private home office setting Supervised kitchen staff of 10 people and ensured proper event set up food preparation kitchen clean up and proper shut down Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten free and vegan items Managed kitchen operations for high grossing fast paced fair concession kitchen Trained staff of eight employees for correct facility procedures safety codes proper recipes and plating techniques Managed preparation and presentation of the desserts for all catered events Responsible for all kitchen operations such as banquet events buffet lines room service orders and hotel restaurant Hired and trained staff of 12 food preparation employees Oversaw 10 cooks and a Sous Chef as part of overall back of the house operations Managed food and produce receiving process with 100 accuracy Frequently switched between positions as Cold Food prep Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen Developed popular daily specials with personally sourced ingredients for broiler and sauté stations Responsible for daily set up of five stations Developed popular daily specials with personally sourced ingredients for broiler and sauté stations Ensured minimal product shrink and coordinated secondary usage of product Executed various kitchen stations and assisted with meat fish sauté or pantry Informed patrons of establishment specialties and features Instructed cooks and other workers in the preparation cooking garnishing and presentation of food Loaded dishwashers and hand washed items such as pots pans knives Planned and prepared food for parties holiday meals luncheons special functions and other social events Specialized in preparing fancy dishes and or food for special diets Stocked and rotated products stocked supplies and paper goods in a timely basis Supervised and coordinated activities of cooks and workers engaged in food preparation Used all food handling standards Collaborated with other personnel to plan and develop recipes and menus Compiled and maintained records of food use and expenditures Cooked food properly and in a timely fashion using safety precautions Cooked the exact number of items ordered by each customer working on several different orders simultaneously Created and explored new cuisines Directed the operation and organization of kitchens and all food related activities including the presentation and serving of food Ensured consistent high quality of plate presentation Ensured first in first out system with all ingredients labeled and stored properly Maintained contact with kitchen staff management serving staff and customers Maintained system of control for storage temperatures and proper functioning of kitchen equipment Oversaw kitchen employee operations to ensure production levels and service standards were maintained Seasoned and cooked food according to recipes or personal judgment and experience Suggested additional items to customers as appropriate to increase restaurant sales Maintained knowledge of current menu items garnishes ingredients and preparation methods Consistently adhered to quality expectations and standards Delivered an exceptional dining experience with friendly fast service Completed closing duties including restocking items and closing out the cash drawer Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests expectations Effectively used items in stock to decrease waste and profit loss Correctly calculated charges issued bills and collected payments Checked in deliveries and signed off on products received Received frequent customer compliments for going above and beyond normal duties Education 2011 Le Cordon Bleu Culinary School City State USA Associate of Arts Culinary Arts Hospitality and Restaurant Management Le Cordon Bleu Culinary Arts Hospitality and Restaurant Management Specialized in all aspects of culinary cuisine Professional Affiliations Member Small Business Association 2005 present Member USPCA United States Private Chef Association Skills allergies Basic Cash handling closing oral communication cooking cost analysis cost control customer service fashion fast features inventory leadership skills office Works Operations Management personnel presentation skills profit quality receiving safety safety codes selling sales scheduling servers supervisor trainer Health Department certified

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Skills Strong attention to safe food handling procedures Chef at The Cork Tree awarded best restaurant in West Ways Magazine Employed at Bing Crosby s featured in Desert Sum Magazine Chefs Surprise column August 2008 Beautiful presentation of food Food presentation talent Hospitality and service industry background Food presentation talent Work History Executive Chef 05 2012 to Current Company Name City State Modern California and Mediterranean Cuisine Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and service levels Reduced food costs by using seasonal ingredients setting standards for portion size and minimizing waste Head Chef 01 2011 to 05 2012 Company Name City State Was head chef for this fine dining steakhouse helped designed kitchen created all menus hired all kitchen staff set up all accounts for the kitchen Did all meat and fish portioning made all sauces worked the grill and line at service Planned dinner and bar menus as well as special menus for in house special events and catering Sous Chef 01 2010 to 01 2011 Company Name City State website American Cuisine Daily menu charge of entrees and appetizer banquet s up to 500 ppl Prep and serve all lunch and dinner items butchering soups stocks and sauces 150 to 300 covers per day Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Executive Chef 01 2006 to 01 2010 Company Name City State High volume fine dining restaurant team leader training of kitchen and wait staff for all new menu items and daily specials In charge of Menu development budgeting invoice tracking ordering food and labor cost scheduling banquets 6 5 Million in yearly sales Verified proper portion sizes and consistently attained high food quality standards Achieved and exceeded performance budget and team goals Chef Owner 01 2005 to 01 2006 Company Name City State European and Mediterranean Cuisine Owner of a 45 seat restaurant responsibilities included Front of House Management all beverage ordering banking menu development set up all accounts set up all license s that where needed to run the business Budgeting Accounting hiring and training of all staff Executive Chef 01 2002 to 01 2005 Company Name City State Kaiser Grill and the Chop House Steak House Worked at 2 locations Kaiser Grill in Palm Springs and The Chop House in Palm Desert Was in charge of 2 very busy restaurants Butchering of all protein items Inventory ordering food and labor cost scheduling and Daily Specials 4 million in yearly sales Executive Chef 01 1997 to 01 2002 Company Name City State American and Asian Cuisine Maintaining a food coast of 29 5 Weekly Inventory ordering labor cost Daily Specials and Banquets 4 5 million in store revenue Assisted in the opening of three restaurants as a training chef was the Chef of 2 busy stores 4 million in food sales Promptly reported any maintenance and repair issues to Corporate Executive Chef Sous Chef 01 1993 to 01 1997 Company Name City State Italian Cuisine Managed a large open Kitchen s in fine dining in Italian cuisine Scheduling food cost inventory and labor cost Was part of opening team for the Las Vegas restaurant in New York New York Hotel and Casino Successfully open two properties for Il Fornaio 1993 Pasadena CA and 1996 in Las Vegas NV 14 million in sales Education Associate of Arts Culinary Arts Chef Training and Restaurant Management 1 1983 Los Angeles Trade Technical College City State Chef Discovers Contemporary Flavors Culinary Institute of America Skills Accounting banking Budgeting com CA hiring Inventory Italian team leader sales Scheduling website Additional Information AWARDS USA Honor Society 2009 2010 Biltmore Who s Who Award 2008 09 10 Achievement Profession Certificate of Merit Chefs de Cuisine Assn of California Best European Restaurant 2005 2006 Award

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Skills Strong attention to safe food handling procedures Chef at The Cork Tree awarded best restaurant in West Ways Magazine Employed at Bing Crosby s featured in Desert Sum Magazine Chefs Surprise column August 2008 Beautiful presentation of food Food presentation talent Hospitality and service industry background Food presentation talent Work History Executive Chef 05 2012 to Current Company Name City State Modern California and Mediterranean Cuisine Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Regularly interacted with guests to obtain feedback on product quality and service levels Reduced food costs by using seasonal ingredients setting standards for portion size and minimizing waste Head Chef 01 2011 to 05 2012 Company Name City State Was head chef for this fine dining steakhouse helped designed kitchen created all menus hired all kitchen staff set up all accounts for the kitchen Did all meat and fish portioning made all sauces worked the grill and line at service Planned dinner and bar menus as well as special menus for in house special events and catering Sous Chef 01 2010 to 01 2011 Company Name City State website American Cuisine Daily menu charge of entrees and appetizer banquet s up to 500 ppl Prep and serve all lunch and dinner items butchering soups stocks and sauces 150 to 300 covers per day Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Executive Chef 01 2006 to 01 2010 Company Name City State High volume fine dining restaurant team leader training of kitchen and wait staff for all new menu items and daily specials In charge of Menu development budgeting invoice tracking ordering food and labor cost scheduling banquets 6 5 Million in yearly sales Verified proper portion sizes and consistently attained high food quality standards Achieved and exceeded performance budget and team goals Chef Owner 01 2005 to 01 2006 Company Name City State European and Mediterranean Cuisine Owner of a 45 seat restaurant responsibilities included Front of House Management all beverage ordering banking menu development set up all accounts set up all license s that where needed to run the business Budgeting Accounting hiring and training of all staff Executive Chef 01 2002 to 01 2005 Company Name City State Kaiser Grill and the Chop House Steak House Worked at 2 locations Kaiser Grill in Palm Springs and The Chop House in Palm Desert Was in charge of 2 very busy restaurants Butchering of all protein items Inventory ordering food and labor cost scheduling and Daily Specials 4 million in yearly sales Executive Chef 01 1997 to 01 2002 Company Name City State American and Asian Cuisine Maintaining a food coast of 29 5 Weekly Inventory ordering labor cost Daily Specials and Banquets 4 5 million in store revenue Assisted in the opening of three restaurants as a training chef was the Chef of 2 busy stores 4 million in food sales Promptly reported any maintenance and repair issues to Corporate Executive Chef Sous Chef 01 1993 to 01 1997 Company Name City State Italian Cuisine Managed a large open Kitchen s in fine dining in Italian cuisine Scheduling food cost inventory and labor cost Was part of opening team for the Las Vegas restaurant in New York New York Hotel and Casino Successfully open two properties for Il Fornaio 1993 Pasadena CA and 1996 in Las Vegas NV 14 million in sales Education Associate of Arts Culinary Arts Chef Training and Restaurant Management 1 1983 Los Angeles Trade Technical College City State Chef Discovers Contemporary Flavors Culinary Institute of America Skills Accounting banking Budgeting com CA hiring Inventory Italian team leader sales Scheduling website Additional Information AWARDS USA Honor Society 2009 2010 Biltmore Who s Who Award 2008 09 10 Achievement Profession Certificate of Merit Chefs de Cuisine Assn of California Best European Restaurant 2005 2006 Award

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary I have honed my professional craft by working in New York City most recently Gastro Arte and Oxford Kitchen Fort Greene Brooklyn Hoboken Oaxaca Mexico as well as presiding over two top rated highly coveted award winning well known extremely high volume Knowles family restaurants and hotel in New Jersey in which my skills were perfected and completed in all aspects of running award winning restaurants With this comes a proven track record and an excellent reputation After my time at the Highlawn I was given the reigns of their sister restaurant The Manor as the Chef D Cuisine because of my work ethic dedication to my staff and my craft With the opportunity to run my own establishment I was brought on to open gastro pubs such as Sixty Park next door to the PAC Center and the Tap House Grill I opened these establishments as upscale casual and rustic comfort food with banquet and catering on site to excellent reviews and a steady following I am also heavily involved as a lead chef consultant for creating successful menus and kitchen designs to open such restaurants as Halcyon and Montclair Station in Montclair NJ and Bistro Seven Three in Bernardsville I stand by my food with simple and colorful plate designs with bold flavors and my ability to train and inspire my staff with my progressive and lead by example philosophy With me you will get a loyal hardworking chef with a love of our industry I take my craft seriously bringing no ego just passion pride and ambition number I am available to interview at your earliest convenience if you believe I meet your standards Skills Beautiful presentation of food Strong attention to safe food handling procedures Effective planner Work History Executive Chef 01 2013 to Current Company Name City State Designed and purchased entire kitchen Created all menus and menu design brunch included Hired all staff created employee handbooks and set pars Personally trained staff of 15 to open kitchen within 10 days of hiring Implemented my complete opening manual for restaurant Brought on all vendors mostly local Introduced sanitation guidelines day dots FIFO Auto Chlor systems Complete from scratch kitchen including duck egg pastas and ramen 25 food cost to start Received very well by community and reviews have been excellent Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Verified proper portion sizes and consistently attained high food quality standards Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Planned lunch dinner and bar menus as well as special menus for in house special events and catering Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends Created and managed budgets for operations and capital equipment Enhanced and maintained the central standardized recipe and ingredient repository including nutritional and cost information Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Achieved and exceeded performance budget and team goals Regularly interacted with guests to obtain feedback on product quality and service levels Led shifts while personally preparing food items and executing requests based on required specifications Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work chef de cuisine 01 2012 to 01 2013 Company Name City State HEAD CHEF 65k Ran all daily operations for the BOH Retrained staff made kitchen efficient complete from scratch sauces stocks pastas desserts Raised check averages control of food cost Staffing ordering and purchasing Developed all menus including desserts for the holiday season as well as our many parties ranging from 40 100 people per event Average covers 180 250 nightly brunch Sat Sun 100 250 Taphouse Grille Wayne NJ EXECUTIVE CHEF 62 k Redesigned failing and outdated menu complete from scratch kitchen Retrained staff made kitchen efficient Raised check averages regained control of food cost Staffing training scheduling of staff ordering and purchasing Incorporated our 25 craft beer list into our food Implemented proper food handling and storage to save money Average covers 180 250 nightly Increased profits 16 to an annual gross of 800 000 chef de cuuisine 01 2010 to 01 2012 Company Name City State CHEF D CUISINE 55k Succeeded with the challenge of taking control and revamping the menu and retraining my cooks to a high level of quality in one year Profits of 2 3million solely a la carte not including banquets and weddings 2 stars NY Times 3 stars Star Ledger Responsible for 12 15 kitchen employees including banquet personnel and wait staff training quality control motivation problem solving Ordering foods and supplies for entire restaurant which includes bar banquet and a la carte kitchen Scheduling menu development and food costs and waste control maintained accurately using excel spreadsheets Working closely with purveyors to ensure best possible prices to keep an accurate food cost Developed better techniques and recipes for the Banquet department to produce superior food and improve service times Responsible for weekly chef tasting menus holiday menus and numerous private a la carte functions being held in addition to nightly service Believes in training FOH in all aspects of the kitchen menu prices procedures to better suit the expectations of customers Received high marks from health inspectors for cleanliness proper labeling storage of food items and temperature control BANQUET CHEF SPECIAL EVENTS LEADER 01 2006 to 01 2008 Company Name City State Learned the trade of saucier Worked many events with Chef s from around the country for the James Beard Awards plating for over 1 000 guests per event Trained in high volume production of foods soups and stocks and proper cooling storing and handling of said products EXECUTIVE CHEF Company Name City State Annual profits 800 000 1million Created menu lunch dinner brunch craft beer list Hired all employees trained scheduling Handled all purchasing and ordering for restaurant Received high marks from health inspectors for cleanliness proper labeling storage of food items and temperature control All foods and staff were ready and trained in 5 days before opening Upscale casual concept opened to great reviews executive sous chef Company Name City State EXECUTIVE SOUS CHEF MASTER SAUCIER 48k Responsible for maintaining a 24 25 food cost by teaching how to keep inventory properly and manage waste with better prep procedures Annual gross 5 6 million Training staff of 10 15 ordering scheduling including banquet department All sauces stocks soups were prepared by myself daily Excellent skills cleaning and portioning all meats and fish Mastered all stations on the hot line salads Maintained the highest quality of food while inviting the pressure of a high volume kitchen 250 300 guests per night Instilled and managed closely all daily prep lists and solely responsible for holiday prep and menus 400 750 guests for a la carte holidays EXCELLENT NY TIMES 4 STARS STAR LEDGER Proudly presided over James Beard Award Dinner for Executive Chef Mitchell Althoz also of highly recognized Jocelyn in Maplewood NJ Education Graduate Passaic Valley High School City State Graduate Institute Culinary of Education City State Serve Safe Certified NYFC DOH Certified Skills concept DOH hiring inventory Ledger excel spreadsheets money personnel problem solving purchasing quality quality control Sat Scheduling Staffing Sun teaching employee handbooks

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary I have honed my professional craft by working in New York City most recently Gastro Arte and Oxford Kitchen Fort Greene Brooklyn Hoboken Oaxaca Mexico as well as presiding over two top rated highly coveted award winning well known extremely high volume Knowles family restaurants and hotel in New Jersey in which my skills were perfected and completed in all aspects of running award winning restaurants With this comes a proven track record and an excellent reputation After my time at the Highlawn I was given the reigns of their sister restaurant The Manor as the Chef D Cuisine because of my work ethic dedication to my staff and my craft With the opportunity to run my own establishment I was brought on to open gastro pubs such as Sixty Park next door to the PAC Center and the Tap House Grill I opened these establishments as upscale casual and rustic comfort food with banquet and catering on site to excellent reviews and a steady following I am also heavily involved as a lead chef consultant for creating successful menus and kitchen designs to open such restaurants as Halcyon and Montclair Station in Montclair NJ and Bistro Seven Three in Bernardsville I stand by my food with simple and colorful plate designs with bold flavors and my ability to train and inspire my staff with my progressive and lead by example philosophy With me you will get a loyal hardworking chef with a love of our industry I take my craft seriously bringing no ego just passion pride and ambition number I am available to interview at your earliest convenience if you believe I meet your standards Skills Beautiful presentation of food Strong attention to safe food handling procedures Effective planner Work History Executive Chef 01 2013 to Current Company Name City State Designed and purchased entire kitchen Created all menus and menu design brunch included Hired all staff created employee handbooks and set pars Personally trained staff of 15 to open kitchen within 10 days of hiring Implemented my complete opening manual for restaurant Brought on all vendors mostly local Introduced sanitation guidelines day dots FIFO Auto Chlor systems Complete from scratch kitchen including duck egg pastas and ramen 25 food cost to start Received very well by community and reviews have been excellent Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Verified proper portion sizes and consistently attained high food quality standards Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Planned lunch dinner and bar menus as well as special menus for in house special events and catering Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends Created and managed budgets for operations and capital equipment Enhanced and maintained the central standardized recipe and ingredient repository including nutritional and cost information Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Achieved and exceeded performance budget and team goals Regularly interacted with guests to obtain feedback on product quality and service levels Led shifts while personally preparing food items and executing requests based on required specifications Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work chef de cuisine 01 2012 to 01 2013 Company Name City State HEAD CHEF 65k Ran all daily operations for the BOH Retrained staff made kitchen efficient complete from scratch sauces stocks pastas desserts Raised check averages control of food cost Staffing ordering and purchasing Developed all menus including desserts for the holiday season as well as our many parties ranging from 40 100 people per event Average covers 180 250 nightly brunch Sat Sun 100 250 Taphouse Grille Wayne NJ EXECUTIVE CHEF 62 k Redesigned failing and outdated menu complete from scratch kitchen Retrained staff made kitchen efficient Raised check averages regained control of food cost Staffing training scheduling of staff ordering and purchasing Incorporated our 25 craft beer list into our food Implemented proper food handling and storage to save money Average covers 180 250 nightly Increased profits 16 to an annual gross of 800 000 chef de cuuisine 01 2010 to 01 2012 Company Name City State CHEF D CUISINE 55k Succeeded with the challenge of taking control and revamping the menu and retraining my cooks to a high level of quality in one year Profits of 2 3million solely a la carte not including banquets and weddings 2 stars NY Times 3 stars Star Ledger Responsible for 12 15 kitchen employees including banquet personnel and wait staff training quality control motivation problem solving Ordering foods and supplies for entire restaurant which includes bar banquet and a la carte kitchen Scheduling menu development and food costs and waste control maintained accurately using excel spreadsheets Working closely with purveyors to ensure best possible prices to keep an accurate food cost Developed better techniques and recipes for the Banquet department to produce superior food and improve service times Responsible for weekly chef tasting menus holiday menus and numerous private a la carte functions being held in addition to nightly service Believes in training FOH in all aspects of the kitchen menu prices procedures to better suit the expectations of customers Received high marks from health inspectors for cleanliness proper labeling storage of food items and temperature control BANQUET CHEF SPECIAL EVENTS LEADER 01 2006 to 01 2008 Company Name City State Learned the trade of saucier Worked many events with Chef s from around the country for the James Beard Awards plating for over 1 000 guests per event Trained in high volume production of foods soups and stocks and proper cooling storing and handling of said products EXECUTIVE CHEF Company Name City State Annual profits 800 000 1million Created menu lunch dinner brunch craft beer list Hired all employees trained scheduling Handled all purchasing and ordering for restaurant Received high marks from health inspectors for cleanliness proper labeling storage of food items and temperature control All foods and staff were ready and trained in 5 days before opening Upscale casual concept opened to great reviews executive sous chef Company Name City State EXECUTIVE SOUS CHEF MASTER SAUCIER 48k Responsible for maintaining a 24 25 food cost by teaching how to keep inventory properly and manage waste with better prep procedures Annual gross 5 6 million Training staff of 10 15 ordering scheduling including banquet department All sauces stocks soups were prepared by myself daily Excellent skills cleaning and portioning all meats and fish Mastered all stations on the hot line salads Maintained the highest quality of food while inviting the pressure of a high volume kitchen 250 300 guests per night Instilled and managed closely all daily prep lists and solely responsible for holiday prep and menus 400 750 guests for a la carte holidays EXCELLENT NY TIMES 4 STARS STAR LEDGER Proudly presided over James Beard Award Dinner for Executive Chef Mitchell Althoz also of highly recognized Jocelyn in Maplewood NJ Education Graduate Passaic Valley High School City State Graduate Institute Culinary of Education City State Serve Safe Certified NYFC DOH Certified Skills concept DOH hiring inventory Ledger excel spreadsheets money personnel problem solving purchasing quality quality control Sat Scheduling Staffing Sun teaching employee handbooks

Generate a Resume for a Chef Job

CO OWNER MANAGER CHEF Professional Summary Thank you in advance for allowing me to respond to this amazing opportunity Creative motivated and relationship oriented individual who enjoys empowering others to reach personal and business goals Works well in an environment that emphasizes creativity autonomy and decision making Possesses the ability to organize plan and execute ideas from conception to completion Utilizes a unique blend of strengths from artistic to communicative to fulfill any position powerfully Organizations Communities for All Ages a non profit Weed Seed initiative that provides intergenerational strategies for community building Resulting in expanded social networks increased civic engagement and leadership among multiple generations This organization allowed for me to learn the art of alliance building We chose those alliances that possessed strong leadership practices I am a part of a mentorship program through this organization Proactive media and communications professional with Number years in internal and external communications social media blogging and editorial media relations Strategic Marketing and Communications Consultant with a firm grasp of corporate messaging and branding Possesses a strong work ethic as well as exceptional writing editing and research skills Strategic Marketing and Communications Consultant with a firm grasp of corporate messaging and branding Possesses a strong work ethic as well as exceptional writing editing and research skills Job Title with strengths in special events and promotion planning Frequently attends marketing seminars and conducts outside research to stay current with market trends and consumer needs Skills Work History Co Owner Manager Chef April 2008 to Current Company Name City State Managed all aspects of operation in a restaurant specializing in homemade delicatessen and bistro cuisine Created all menu and invented signature specialty items fresh daily Ordered all produce meat and beverage products Maintained healthy working relationships with food and beverage suppliers Coordinated all in house catering events Staffed scheduled and trained all restaurant personnel Accounting business sales tax payroll accounts receivable payable P L Maintained outstanding Coconino County Health Department and Flagstaff Fire Department approval ratings throughout entire business ownership Assumed charitable sponsorships yearly for many community organizations and Flagstaff schools and Northern Arizona University Instructed cooking classes for private groups by appointment Recognized by Yelp as a top rated Flagstaff eating destination for breakfast and lunch AmigosNAZ Bilingual Magazine Featuring News present Northern AZ Arts Entertainment Contributing eporter The Noise Monthly Arts Entertainment Publication Freelance Columnist Business Profiles Executive Assistant Office Manager April 2008 to August 2008 Company Name City State Manage all office operations in a criminal law firm Prepare and draft legal documents for Justice Municipal and Superior Courts opposing counsel and other specialized groups Coordinate all travel arrangements for all business conferences Handle necessary scheduling for appointments hearings telephonic conferencing and defendant witness interviewing Organize disseminate and archive case discovery information Research case information access public records via legal library and Internet Maintain regular correspondence between Public Defenders Offices in Coconino and Yavapai Counties Release press information regarding higher profile cases Troubleshoot problems involving the actual mechanics of the business Handle and document all financial transactions billing and receiving Interview potential clients through initial intake reporting Owner Interior Designer June 2004 to December 2007 Company Name City State Managed all aspects of a Mexican Import Antiques Gallery Ordered all inventory through various suppliers located in the southwestern U S Mexico Central and South America archived artisan files as well as customer listings and desired inventory requests Accounting business sales tax inventory accounts receivable payable Created all marketing and promotional advertising for mixed media Provided interior design ideas with unique imported merchandise furniture accessories and textiles offered in home consultation and design layout Assumed Charitable Voluntary sponsorships for many Latino and community organizations Organized live demonstrations with artists represented in the store Owner Manager Head Chef June 1991 to April 2008 Company Name City State Managed all aspects of operation in a restaurant specializing in homemade New Mexican cuisine Created all menu items and invented signature specialty items fresh daily Ordered all produce meat and beverage products Maintained healthy working relationships with over a dozen suppliers Organized and scheduled all in house catering events Staffed scheduled and trained all restaurant personnel Accounting business sales tax payroll accounts receivable payable P L Maintained outstanding Coconino County Health Department approval ratings throughout entire business ownership Maintained approved environment regulated by Flagstaff Fire Department and Arizona State Liquor Departments Assumed charitable sponsorships yearly for many community organizations and Flagstaff schools and Northern Arizona University Instructed cooking classes for private groups by appointment Human Resources Recruiter Training Coordinator Company Name City State Responsible for hiring and training for an Inc 500 marketing research firm for radio and television all levels of administration and telecommunications center over 250 employees Created and developed copy for standard operating procedures manual provided for all telephone interviewing staff updated company policy manuals Presented at citywide job fairs to recruit marketing administrative and executive staff Provided oral presentation instruction on the various methods and levels of telephonic research interviewing Supervised designated telephonic research groups randomly to assure quality control and training comprehension Coordinate all company functions entertainment and holiday events Created incentive programs for Strategic staff Coordinate travel arrangements and reserve conference hotel centers for large focus groups regarding format changes and or demographic changes oral presentation and instruction in various client cities Reviewed and interpreted data findings on certain undisclosed projects to provide oral explanation and in depth analysis to upper level researchers Investigative News Reporter Producer Classical Music Announcer January 1984 to December 1988 Company Name City State 88 7 FM Classical Music Announcer Broadcast Journalist Responsible for on air classical music announcing including but not limited to researching composers musicians titles and information and fielding all calls from listeners wanting music program information Production of public service and Northern Arizona University promotional announcements maintaining shift logs documenting promos emergency broadcast testing and programming satellite feeds Assisted in organizing scheduling and soliciting meals for volunteers during fall and spring membership pledge drives Investigated created copy and produced stories for air Produced and co produced local stories for National Public Radio Minnesota Public Radio and Alaska Public Radio Stringer reporter for Associated Press and United Press International wire feeds Education Northern Arizona University 1987 Bachelor of Science Communications Broadcast Journalism Telecommunications Emphasis Broadcast Journalism Political Science Minor in Name of minor Political Science Member of Club Name Club Recipient of Scholarship Name Scholarship Continuing education in Topic Skills PC IMAC Windows XP Vista Microsoft Office Suite Adobe Amicus Attorney Internet resourcing Social media Facebook Twitter Instagram PowerPoint POS QuickBooks Additional Information I would like to continue the tradition of advocacy and commitment to youth through your GeoFORCE program I find your Coordinator opportunity to be incredibly fresh motivating and inevitably rewarding Please review my resume at your leisure It would be an honor to be part of your program and even more of an honor to work with your kids Thank you again for your consideration I look forward to an interview at your convenience Sincerely The Good Neighbor Coalition and Southside Community Association In partnering with the residents merchants Councilmen Mayor of Flagstaff Flagstaff Police Department the NAU Police Residence Life Greek societies We drew recognition and promotion of multicultural enrichment through these partnerships education and proactive leadership through the coordination of outreach efforts Through combined efforts with Murdoch Community Center Americorp and the Flagstaff Public School District we have kept our youth engaged in the renaissance of several of the city s blighted areas Friends of Flagstaff Future Board of Directors an organization founded to help the city of Flagstaff thrive through responsible growth and environmental sustainability F cubed as the group is known also partners with Lowell Observatory for a series of educational events bringing astronomical sciences to the public Learning under the stars Theatrikos Theater Company Doris Harper White Community Playhouse Board of Directors a leading arts organization in Northern Arizona offering high quality live theatrical productions and educational opportunities utilizing a diverse base of talent which represents and reflects the community at large Through diligent fundraising we were able to expand youth workshops and bring comedy music and other creative repertoire to the community Flagstaff Nuestras Raíces which is dedicated to promoting and preserving Hispanic culture and history through events gatherings the performing visual arts and sciences The organization draws on the Arizona Hispanic family stories history traditions and talents as tools for cultural transmission Through my affiliation with this organization I have learned much in the way of humility perseverance and loyalty to my heritage and to Latino youth Arizona Broadcasters Association Scholarship Arizona Press Club Scholarship College of Creative and Communication Arts Telecommunications Scholarships SPJ SDX Society of Professional Journalist Sigma Delta Chi AE RHO Professional Honorary Broadcasters Fraternity Honorary Student Delegate Telecommunications Faculty Board

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CO OWNER MANAGER CHEF Professional Summary Thank you in advance for allowing me to respond to this amazing opportunity Creative motivated and relationship oriented individual who enjoys empowering others to reach personal and business goals Works well in an environment that emphasizes creativity autonomy and decision making Possesses the ability to organize plan and execute ideas from conception to completion Utilizes a unique blend of strengths from artistic to communicative to fulfill any position powerfully Organizations Communities for All Ages a non profit Weed Seed initiative that provides intergenerational strategies for community building Resulting in expanded social networks increased civic engagement and leadership among multiple generations This organization allowed for me to learn the art of alliance building We chose those alliances that possessed strong leadership practices I am a part of a mentorship program through this organization Proactive media and communications professional with Number years in internal and external communications social media blogging and editorial media relations Strategic Marketing and Communications Consultant with a firm grasp of corporate messaging and branding Possesses a strong work ethic as well as exceptional writing editing and research skills Strategic Marketing and Communications Consultant with a firm grasp of corporate messaging and branding Possesses a strong work ethic as well as exceptional writing editing and research skills Job Title with strengths in special events and promotion planning Frequently attends marketing seminars and conducts outside research to stay current with market trends and consumer needs Skills Work History Co Owner Manager Chef April 2008 to Current Company Name City State Managed all aspects of operation in a restaurant specializing in homemade delicatessen and bistro cuisine Created all menu and invented signature specialty items fresh daily Ordered all produce meat and beverage products Maintained healthy working relationships with food and beverage suppliers Coordinated all in house catering events Staffed scheduled and trained all restaurant personnel Accounting business sales tax payroll accounts receivable payable P L Maintained outstanding Coconino County Health Department and Flagstaff Fire Department approval ratings throughout entire business ownership Assumed charitable sponsorships yearly for many community organizations and Flagstaff schools and Northern Arizona University Instructed cooking classes for private groups by appointment Recognized by Yelp as a top rated Flagstaff eating destination for breakfast and lunch AmigosNAZ Bilingual Magazine Featuring News present Northern AZ Arts Entertainment Contributing eporter The Noise Monthly Arts Entertainment Publication Freelance Columnist Business Profiles Executive Assistant Office Manager April 2008 to August 2008 Company Name City State Manage all office operations in a criminal law firm Prepare and draft legal documents for Justice Municipal and Superior Courts opposing counsel and other specialized groups Coordinate all travel arrangements for all business conferences Handle necessary scheduling for appointments hearings telephonic conferencing and defendant witness interviewing Organize disseminate and archive case discovery information Research case information access public records via legal library and Internet Maintain regular correspondence between Public Defenders Offices in Coconino and Yavapai Counties Release press information regarding higher profile cases Troubleshoot problems involving the actual mechanics of the business Handle and document all financial transactions billing and receiving Interview potential clients through initial intake reporting Owner Interior Designer June 2004 to December 2007 Company Name City State Managed all aspects of a Mexican Import Antiques Gallery Ordered all inventory through various suppliers located in the southwestern U S Mexico Central and South America archived artisan files as well as customer listings and desired inventory requests Accounting business sales tax inventory accounts receivable payable Created all marketing and promotional advertising for mixed media Provided interior design ideas with unique imported merchandise furniture accessories and textiles offered in home consultation and design layout Assumed Charitable Voluntary sponsorships for many Latino and community organizations Organized live demonstrations with artists represented in the store Owner Manager Head Chef June 1991 to April 2008 Company Name City State Managed all aspects of operation in a restaurant specializing in homemade New Mexican cuisine Created all menu items and invented signature specialty items fresh daily Ordered all produce meat and beverage products Maintained healthy working relationships with over a dozen suppliers Organized and scheduled all in house catering events Staffed scheduled and trained all restaurant personnel Accounting business sales tax payroll accounts receivable payable P L Maintained outstanding Coconino County Health Department approval ratings throughout entire business ownership Maintained approved environment regulated by Flagstaff Fire Department and Arizona State Liquor Departments Assumed charitable sponsorships yearly for many community organizations and Flagstaff schools and Northern Arizona University Instructed cooking classes for private groups by appointment Human Resources Recruiter Training Coordinator Company Name City State Responsible for hiring and training for an Inc 500 marketing research firm for radio and television all levels of administration and telecommunications center over 250 employees Created and developed copy for standard operating procedures manual provided for all telephone interviewing staff updated company policy manuals Presented at citywide job fairs to recruit marketing administrative and executive staff Provided oral presentation instruction on the various methods and levels of telephonic research interviewing Supervised designated telephonic research groups randomly to assure quality control and training comprehension Coordinate all company functions entertainment and holiday events Created incentive programs for Strategic staff Coordinate travel arrangements and reserve conference hotel centers for large focus groups regarding format changes and or demographic changes oral presentation and instruction in various client cities Reviewed and interpreted data findings on certain undisclosed projects to provide oral explanation and in depth analysis to upper level researchers Investigative News Reporter Producer Classical Music Announcer January 1984 to December 1988 Company Name City State 88 7 FM Classical Music Announcer Broadcast Journalist Responsible for on air classical music announcing including but not limited to researching composers musicians titles and information and fielding all calls from listeners wanting music program information Production of public service and Northern Arizona University promotional announcements maintaining shift logs documenting promos emergency broadcast testing and programming satellite feeds Assisted in organizing scheduling and soliciting meals for volunteers during fall and spring membership pledge drives Investigated created copy and produced stories for air Produced and co produced local stories for National Public Radio Minnesota Public Radio and Alaska Public Radio Stringer reporter for Associated Press and United Press International wire feeds Education Northern Arizona University 1987 Bachelor of Science Communications Broadcast Journalism Telecommunications Emphasis Broadcast Journalism Political Science Minor in Name of minor Political Science Member of Club Name Club Recipient of Scholarship Name Scholarship Continuing education in Topic Skills PC IMAC Windows XP Vista Microsoft Office Suite Adobe Amicus Attorney Internet resourcing Social media Facebook Twitter Instagram PowerPoint POS QuickBooks Additional Information I would like to continue the tradition of advocacy and commitment to youth through your GeoFORCE program I find your Coordinator opportunity to be incredibly fresh motivating and inevitably rewarding Please review my resume at your leisure It would be an honor to be part of your program and even more of an honor to work with your kids Thank you again for your consideration I look forward to an interview at your convenience Sincerely The Good Neighbor Coalition and Southside Community Association In partnering with the residents merchants Councilmen Mayor of Flagstaff Flagstaff Police Department the NAU Police Residence Life Greek societies We drew recognition and promotion of multicultural enrichment through these partnerships education and proactive leadership through the coordination of outreach efforts Through combined efforts with Murdoch Community Center Americorp and the Flagstaff Public School District we have kept our youth engaged in the renaissance of several of the city s blighted areas Friends of Flagstaff Future Board of Directors an organization founded to help the city of Flagstaff thrive through responsible growth and environmental sustainability F cubed as the group is known also partners with Lowell Observatory for a series of educational events bringing astronomical sciences to the public Learning under the stars Theatrikos Theater Company Doris Harper White Community Playhouse Board of Directors a leading arts organization in Northern Arizona offering high quality live theatrical productions and educational opportunities utilizing a diverse base of talent which represents and reflects the community at large Through diligent fundraising we were able to expand youth workshops and bring comedy music and other creative repertoire to the community Flagstaff Nuestras Raíces which is dedicated to promoting and preserving Hispanic culture and history through events gatherings the performing visual arts and sciences The organization draws on the Arizona Hispanic family stories history traditions and talents as tools for cultural transmission Through my affiliation with this organization I have learned much in the way of humility perseverance and loyalty to my heritage and to Latino youth Arizona Broadcasters Association Scholarship Arizona Press Club Scholarship College of Creative and Communication Arts Telecommunications Scholarships SPJ SDX Society of Professional Journalist Sigma Delta Chi AE RHO Professional Honorary Broadcasters Fraternity Honorary Student Delegate Telecommunications Faculty Board

Generate a Resume for a Chef Job

SOUS CHEF Summary To bring my positive attitude strong work ethic and strong team attitude to a new career opportunity Highlights Adaptive team player Customer service expert Strong organizational skills Deadline driven Focused and driven Positive attitude Accomplishments Supported all kitchen operations when chef was absent Assisted in maintaining preparation and service areas in a sanitary condition Received 4 exceeds expectations ratings on performance reviews Recognized by peers and management for going above and beyond normal job functions Work Experience Sous Chef March 2013 to Current Company Name City State Assisted co workers Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Trained staff of14emp for correct facility procedures safety codes proper recipes and plating techniques Frequently switched between positions as Cold Food prep Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen Instructed cooks and other workers in the preparation cooking garnishing and presentation of food Planned and prepared food for parties holiday meals luncheons special functions and other social events Prepared a variety of foods according to customers orders or supervisors instructions Prepared dishes following recipe or verbal instructions Stocked and rotated products stocked supplies and paper goods in a timely basis Stocked supplies in serving stations cupboards refrigerators and salad bars Supervised and coordinated activities of cooks and workers engaged in food preparation Used all food handling standards Weighed measured and mixed ingredients according to recipes using various kitchen utensils and equipment Cleaned cut and cooked meat fish or poultry Complied with scheduled kitchen sanitation and ensured all standards and practices were met Cooked food properly and in a timely fashion using safety precautions Oversaw kitchen employee operations to ensure production levels and service standards were maintained Packaged take out foods and served food to customers General Manager March 2009 to February 2013 Company Name City State Accepted payment from customers and made change as necessary Assisted co workers Checked the quantity and quality of received products Cleaned up spilled food drink and broken dishes and removed empty bottles and trash Managed morning rush of over Number customers daily with efficient levelheaded customer service Adhered to recipe and presentation standards for specialty coffee drinks Managed 14 team members including scheduling training and conflict resolution Updated menu with daily offerings and specials using personalized artistic touches Correctly followed all health safety and sanitation guidelines Greeted and connected with every customer recommending drinks and pastries Maintained the highest standards of conduct and service Maintained calm demeanor during high volume periods and special events Customer service call center March 2008 to February 2009 Company Name City State I provided members and medical providers outstanding customer service on simple and complex medical and dental issues Provided member benefits to medical and dental providers according to coverage purchased by the member Helped members understand explanation of medical and dental benefits Arraigned managed care in complex medical cases I am knowledgeable in insurance coding and terminology Dean Vaughn Medical Terminology ICD 9 codes CPT and 1500 forms I properly documented each member and provider call on a complex mainframe Maintained good phone standards established by department head and performed other duties as assigned Customer Service Rep May 2007 to March 2008 Company Name City State I answered inbound donor telephone calls placed outbound donor telephone calls to schedule donors and discussed various issues related to making appointments for donors maintained customers account using a complex mainframe computer system other duties as assigned Cook Baker September 1999 to May 2007 Company Name City State I performed daily food preparation and adhering to strict food safety standards Keeping records updated in the HACCP Program operated a cash register system adhered to strict cleanliness standards and keeping work area very well organized Helped load and unload food delivery trucks I completed food preparation tasks on a strict time schedule I adhered to high cleaning and sanitation standards of food utensils Made calculations of food needs based off past and current demands I preplanned and prepared work for next day s menu I worked overtime on weekend functions as requested I assisted the Director and Head Cook in their daily tasks Dog Grooming Assistant April 1993 to December 2000 Company Name City State Swing Assistant Manager March 1993 to September 1999 Company Name City State My responsibilities included managing a profitable shift without supervision managing the people product and equipment Accepted payment from customers and made change as necessary Assisted co workers Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Greeted customers in the restaurant or drive thru took and rang up orders handled payment and thanked customers Kept drink stations clean and ready for service Performed serving cleaning and stocking duties in establishments Portioned and wrapped food Education General Equivalency Diploma GED Spring 1989 Des Moines Community College City State Serve Food Safe Certification August 2000 Urbandale Community Schools City State Dean Vaughn Medical Terminology Principal Financial Group Skills benefits cash register CPT customer service delivery Financial forms ICD 9 insurance Director mainframe managing Medical Terminology next coding safety supervision telephone phone well organized

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SOUS CHEF Summary To bring my positive attitude strong work ethic and strong team attitude to a new career opportunity Highlights Adaptive team player Customer service expert Strong organizational skills Deadline driven Focused and driven Positive attitude Accomplishments Supported all kitchen operations when chef was absent Assisted in maintaining preparation and service areas in a sanitary condition Received 4 exceeds expectations ratings on performance reviews Recognized by peers and management for going above and beyond normal job functions Work Experience Sous Chef March 2013 to Current Company Name City State Assisted co workers Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Trained staff of14emp for correct facility procedures safety codes proper recipes and plating techniques Frequently switched between positions as Cold Food prep Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen Instructed cooks and other workers in the preparation cooking garnishing and presentation of food Planned and prepared food for parties holiday meals luncheons special functions and other social events Prepared a variety of foods according to customers orders or supervisors instructions Prepared dishes following recipe or verbal instructions Stocked and rotated products stocked supplies and paper goods in a timely basis Stocked supplies in serving stations cupboards refrigerators and salad bars Supervised and coordinated activities of cooks and workers engaged in food preparation Used all food handling standards Weighed measured and mixed ingredients according to recipes using various kitchen utensils and equipment Cleaned cut and cooked meat fish or poultry Complied with scheduled kitchen sanitation and ensured all standards and practices were met Cooked food properly and in a timely fashion using safety precautions Oversaw kitchen employee operations to ensure production levels and service standards were maintained Packaged take out foods and served food to customers General Manager March 2009 to February 2013 Company Name City State Accepted payment from customers and made change as necessary Assisted co workers Checked the quantity and quality of received products Cleaned up spilled food drink and broken dishes and removed empty bottles and trash Managed morning rush of over Number customers daily with efficient levelheaded customer service Adhered to recipe and presentation standards for specialty coffee drinks Managed 14 team members including scheduling training and conflict resolution Updated menu with daily offerings and specials using personalized artistic touches Correctly followed all health safety and sanitation guidelines Greeted and connected with every customer recommending drinks and pastries Maintained the highest standards of conduct and service Maintained calm demeanor during high volume periods and special events Customer service call center March 2008 to February 2009 Company Name City State I provided members and medical providers outstanding customer service on simple and complex medical and dental issues Provided member benefits to medical and dental providers according to coverage purchased by the member Helped members understand explanation of medical and dental benefits Arraigned managed care in complex medical cases I am knowledgeable in insurance coding and terminology Dean Vaughn Medical Terminology ICD 9 codes CPT and 1500 forms I properly documented each member and provider call on a complex mainframe Maintained good phone standards established by department head and performed other duties as assigned Customer Service Rep May 2007 to March 2008 Company Name City State I answered inbound donor telephone calls placed outbound donor telephone calls to schedule donors and discussed various issues related to making appointments for donors maintained customers account using a complex mainframe computer system other duties as assigned Cook Baker September 1999 to May 2007 Company Name City State I performed daily food preparation and adhering to strict food safety standards Keeping records updated in the HACCP Program operated a cash register system adhered to strict cleanliness standards and keeping work area very well organized Helped load and unload food delivery trucks I completed food preparation tasks on a strict time schedule I adhered to high cleaning and sanitation standards of food utensils Made calculations of food needs based off past and current demands I preplanned and prepared work for next day s menu I worked overtime on weekend functions as requested I assisted the Director and Head Cook in their daily tasks Dog Grooming Assistant April 1993 to December 2000 Company Name City State Swing Assistant Manager March 1993 to September 1999 Company Name City State My responsibilities included managing a profitable shift without supervision managing the people product and equipment Accepted payment from customers and made change as necessary Assisted co workers Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Greeted customers in the restaurant or drive thru took and rang up orders handled payment and thanked customers Kept drink stations clean and ready for service Performed serving cleaning and stocking duties in establishments Portioned and wrapped food Education General Equivalency Diploma GED Spring 1989 Des Moines Community College City State Serve Food Safe Certification August 2000 Urbandale Community Schools City State Dean Vaughn Medical Terminology Principal Financial Group Skills benefits cash register CPT customer service delivery Financial forms ICD 9 insurance Director mainframe managing Medical Terminology next coding safety supervision telephone phone well organized

Generate a Resume for a Chef Job

SOUS CHEF Summary I am a highly skilled Sous Chef I started at the Hilton Barbados as a commis 1 and has been promoted to Demi Chef de Partie Chef de partie and Senior Chef de Partie I am now at the rank of Sous Chef I have a passion for the Culinary Arts and believe in team engagement I am a hard working pro active Sous Chef who is very dependable I am quality focused resourceful and I am seeking to use my skills and talent to add to the operation I am ready and qualified for the next challenge I keep up to date with Culinary trends to help improve the dining experience for the guests I have experience working in fast pace kitchens and producing results Highlights Strong Management Skills Focused and disciplined Focused on cost control and working within budget Supervisor of the year 2010 2011 Trainer of the year 2012 Team leader managing 65 chefs and stewards Menu Writing and costing Skills trainer Create opportunities to increase revenue decrease Kitchen expenses and Maximize productivity with out compromising guest satisfaction Past Chairman of the Blue Energy Committee Manage monthly budgets especially payroll Teaches sushi class Mentor and conduct all job skills checklist for new hires Capable of high volume production worked banquets up to 1800 Perfect attendance 2005 2006 2007 2009 2010 2011 2012 2013 2014 Nominated employee of the month on 2 occasions at Hilton Barbados Experience Sous Chef 10 2013 to Current Company Name I am the opening chef and closing chef The hotel consists of 350 rooms and 3 restaurants My goal is to add to the operation and maintain all standards in a sanitary environment I ensure that the breakfast doing up to 511covers when in two locations lunch doing up to 113 in the Ala Carte and 250 with special buffets beach bar doing up to 385 covers dinner Buffets Specialty nights e g Pasta Night Seafood Night Beach Barbeque fine dining restaurant doing up to 80 and any banquets and room service during this time are done according to the Hilton standard when on either the morning or evening shift I do the Expediting on the range and ensure food is sent to the guest according to Hilton Standard I am a skills trainer and train all new team members with a job skills check list I prepare all Temperature logs fridge temperatures HR Audit etc for Quality Assurance audit I conduct all daily briefings and also do refresher training with team members I write the rosters for approximately 65 chefs including casuals where the budget must be kept for the payroll I help facilitate any off property functions and also assist in menu writing I do the costings once the menus are written I have worked and facilitated many banquet events with numbers ranging to 1800persons I facilitate food Airline orders I am responsible for nominating an employee of the month I am well rounded in any area of the Kitchen Department I love to be hands on and assist my team at all times which creates team engagement 09 2003 to 02 2005 Company Name Fairmont Royal Pavilion General cook nominated employee of the month 2003 2005 Responsible for Breakfast lunch dinner A La Carte Service interacted with guest on the Action stations 12 2002 to 09 2003 Company Name Perfect attendance General Cook responsible for breakfast lunch dinner and room service A la Carte Assisting with Buffets Education Certificate Management Techniques for Senior Chefs 2011 University of Birmingham Barbados Course was done through the Barbados Hospitality Institute Certificate Counseling Skills for Managers 2010 Enlightening Achievement CEO Particia Healy Barbados Certificate Baking and Hot Breads 2010 Culinary Institute of America City State United States of America Certificate Asian Cuisine 2009 Culinary Institute of America State United States of America Certificate Soups Stocks and Sauces 2008 Culinary Instiute Of America State United States of America Certificate Small Dishes Big Flavors from the Gardemanger 2007 Culinary Institute of America State United States of America Certificate Sushi 2007 Hilton Barbados Resort Barbados Beginners Intermediate and advanced Sushi Chef John Amayo Venezuela Distinction in Supervisory mangement 2005 Caribbean Training Institute Diploma Supervisory Management with a Distinction Associate of Applied Science Applied Science Culinary Arts 2002 Barbados Hospitality Institute Barbados Associate Degree of Applied Science Culinary Arts High School Diploma 2000 Barbados Hospitality Institute Barbados Alexandra Secondary School Barbados Caribbean examination council 7 certificates at grades 1 and 2 All General Art Grade 1 Food Nutrition Grade 1 Home management Grade 1 Principles of Business Grade 2 Office Procedures Grade 2 English language Grade 2 English Literature Grade 2 Personal Information Marital Status Married Uses Maiden Name Date of Birth 15th September 1983 Sex Female Children Nil Additional Information Scholarship Winner 2007 Caribbean Hotel Tourism Association Education Foundation Caribbean Hotel Tourism Association Education Foundation 2008 Scholarship winner 2009 Caribbean Hotel Tourism Association Education Foundation Acting Junior Sous Chef for the months of October November 2009 Scholarship winner 2010 Caribbean Hotel Tourism Association Education Foundation Skills Advanced Sushi skills Very Organized Creating Team Engagement Understanding Client Needs Controlling the Bottom Line Can multi task well

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SOUS CHEF Summary I am a highly skilled Sous Chef I started at the Hilton Barbados as a commis 1 and has been promoted to Demi Chef de Partie Chef de partie and Senior Chef de Partie I am now at the rank of Sous Chef I have a passion for the Culinary Arts and believe in team engagement I am a hard working pro active Sous Chef who is very dependable I am quality focused resourceful and I am seeking to use my skills and talent to add to the operation I am ready and qualified for the next challenge I keep up to date with Culinary trends to help improve the dining experience for the guests I have experience working in fast pace kitchens and producing results Highlights Strong Management Skills Focused and disciplined Focused on cost control and working within budget Supervisor of the year 2010 2011 Trainer of the year 2012 Team leader managing 65 chefs and stewards Menu Writing and costing Skills trainer Create opportunities to increase revenue decrease Kitchen expenses and Maximize productivity with out compromising guest satisfaction Past Chairman of the Blue Energy Committee Manage monthly budgets especially payroll Teaches sushi class Mentor and conduct all job skills checklist for new hires Capable of high volume production worked banquets up to 1800 Perfect attendance 2005 2006 2007 2009 2010 2011 2012 2013 2014 Nominated employee of the month on 2 occasions at Hilton Barbados Experience Sous Chef 10 2013 to Current Company Name I am the opening chef and closing chef The hotel consists of 350 rooms and 3 restaurants My goal is to add to the operation and maintain all standards in a sanitary environment I ensure that the breakfast doing up to 511covers when in two locations lunch doing up to 113 in the Ala Carte and 250 with special buffets beach bar doing up to 385 covers dinner Buffets Specialty nights e g Pasta Night Seafood Night Beach Barbeque fine dining restaurant doing up to 80 and any banquets and room service during this time are done according to the Hilton standard when on either the morning or evening shift I do the Expediting on the range and ensure food is sent to the guest according to Hilton Standard I am a skills trainer and train all new team members with a job skills check list I prepare all Temperature logs fridge temperatures HR Audit etc for Quality Assurance audit I conduct all daily briefings and also do refresher training with team members I write the rosters for approximately 65 chefs including casuals where the budget must be kept for the payroll I help facilitate any off property functions and also assist in menu writing I do the costings once the menus are written I have worked and facilitated many banquet events with numbers ranging to 1800persons I facilitate food Airline orders I am responsible for nominating an employee of the month I am well rounded in any area of the Kitchen Department I love to be hands on and assist my team at all times which creates team engagement 09 2003 to 02 2005 Company Name Fairmont Royal Pavilion General cook nominated employee of the month 2003 2005 Responsible for Breakfast lunch dinner A La Carte Service interacted with guest on the Action stations 12 2002 to 09 2003 Company Name Perfect attendance General Cook responsible for breakfast lunch dinner and room service A la Carte Assisting with Buffets Education Certificate Management Techniques for Senior Chefs 2011 University of Birmingham Barbados Course was done through the Barbados Hospitality Institute Certificate Counseling Skills for Managers 2010 Enlightening Achievement CEO Particia Healy Barbados Certificate Baking and Hot Breads 2010 Culinary Institute of America City State United States of America Certificate Asian Cuisine 2009 Culinary Institute of America State United States of America Certificate Soups Stocks and Sauces 2008 Culinary Instiute Of America State United States of America Certificate Small Dishes Big Flavors from the Gardemanger 2007 Culinary Institute of America State United States of America Certificate Sushi 2007 Hilton Barbados Resort Barbados Beginners Intermediate and advanced Sushi Chef John Amayo Venezuela Distinction in Supervisory mangement 2005 Caribbean Training Institute Diploma Supervisory Management with a Distinction Associate of Applied Science Applied Science Culinary Arts 2002 Barbados Hospitality Institute Barbados Associate Degree of Applied Science Culinary Arts High School Diploma 2000 Barbados Hospitality Institute Barbados Alexandra Secondary School Barbados Caribbean examination council 7 certificates at grades 1 and 2 All General Art Grade 1 Food Nutrition Grade 1 Home management Grade 1 Principles of Business Grade 2 Office Procedures Grade 2 English language Grade 2 English Literature Grade 2 Personal Information Marital Status Married Uses Maiden Name Date of Birth 15th September 1983 Sex Female Children Nil Additional Information Scholarship Winner 2007 Caribbean Hotel Tourism Association Education Foundation Caribbean Hotel Tourism Association Education Foundation 2008 Scholarship winner 2009 Caribbean Hotel Tourism Association Education Foundation Acting Junior Sous Chef for the months of October November 2009 Scholarship winner 2010 Caribbean Hotel Tourism Association Education Foundation Skills Advanced Sushi skills Very Organized Creating Team Engagement Understanding Client Needs Controlling the Bottom Line Can multi task well

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary I bring with me culinary creativity strong leadership foundation and hard work I have over twenty years experience in many fascists of the restaurant business that I bring with me I would be an asset to anyones team I m a very skilled and resourceful chef that leads by example Experience Executive Chef March 2012 to April 2015 Company Name City State Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Interviewed and hired all back of the house employees Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Effectively managed and assisted kitchen staff in producing food for banquets catered events large sporting events and comedy shows Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Displayed a positive and friendly attitude towards customers and fellow team members Assisted in kitchen design Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budget Quarterly menu testing of all staff Consistently produced exceptional menu items that regularly garnered diners praise Executive Chef January 2011 to February 2012 Company Name City State Created menus for all outlets including breakfast lunch dinner and a bar menu Provided courteous and informative customer service in an open kitchen format Displayed a positive and friendly attitude towards customers and fellow team members and club members Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service product and personnel issues Effectively managed and assisted kitchen staff in producing food for banquets catered events and member dining areas Established and maintained open collaborative relationships with the kitchen team Conducted 2nd interview and hired all back of the house staff Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget Over saw sous chef work and responsibilities Lead line cook October 2009 to January 2011 Company Name City State Station worked responsible for ticket times and coordinating the flow of the food as well as the grill and broiler Cutting whole fresh fish and trimming filet s Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Correctly and safely operated all kitchen equipment in accordance with set guidelines Assisted with production of food for banquets catered events Sous chef January 2010 to October 2010 Company Name City State Worked all of stations in the kitchen and trained all new hires Recreate the chef specials Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Collaborated closely with the Chef and or GM to conduct staff meetings and resolve service product and personnel issues Implemented and supported company initiatives and programs Effectively managed and assisted kitchen staff in producing food for banquets catered events and member dining areas Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Established and maintained open collaborative relationships with the kitchen team Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Lead chef February 2007 to September 2009 Company Name City State Implemented and supported company initiatives and programs of Chappy s L A Kitchen Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Consistently kept a clean and safe environment by adhering to all of Chappy s standards Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team and wait staff Consistently produced exceptional menu items that regularly garnered diners praise Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Effectively managed and assisted kitchen staff in producing food for banquets catered events and member dining areas Education DIPLOMA CULINARY ARTS 1998 Pinellas Technical Education Center City State CULINARY ARTS Florida Restaurant Association Achievement Award Top 1 of class Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine GENERAL COURSES 1997 Johnson Wales University City State American and Continental cuisine stocks and sauces baking and pastries and dining room essentials Gibbs High School City State General education courses studied Attended four years of R O T C leadership training Interests Being a good member of anyone s team includes taking ownership and performing at their best to get the job done Ownership is leadership and I bring that with me as well as creativity enthusiasm hard work and a great attitude Additional Information WHY WOULD I BE A GREAT ADDITION Being a good member of anyone s team includes taking ownership and performing at their best to get the job done Ownership is leadership and I bring that with me as well as creativity enthusiasm hard work and a great attitude Skills Attention to detail budget C color cost control customer service Focus inventory leadership skills leadership training Director meetings personnel POS producing purchasing Fast learner receiving safety staffing

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary I bring with me culinary creativity strong leadership foundation and hard work I have over twenty years experience in many fascists of the restaurant business that I bring with me I would be an asset to anyones team I m a very skilled and resourceful chef that leads by example Experience Executive Chef March 2012 to April 2015 Company Name City State Regularly developed new recipes in accordance with consumer tastes nutritional needs and budgetary considerations Interviewed and hired all back of the house employees Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Effectively managed and assisted kitchen staff in producing food for banquets catered events large sporting events and comedy shows Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Displayed a positive and friendly attitude towards customers and fellow team members Assisted in kitchen design Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budget Quarterly menu testing of all staff Consistently produced exceptional menu items that regularly garnered diners praise Executive Chef January 2011 to February 2012 Company Name City State Created menus for all outlets including breakfast lunch dinner and a bar menu Provided courteous and informative customer service in an open kitchen format Displayed a positive and friendly attitude towards customers and fellow team members and club members Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service product and personnel issues Effectively managed and assisted kitchen staff in producing food for banquets catered events and member dining areas Established and maintained open collaborative relationships with the kitchen team Conducted 2nd interview and hired all back of the house staff Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns budget Over saw sous chef work and responsibilities Lead line cook October 2009 to January 2011 Company Name City State Station worked responsible for ticket times and coordinating the flow of the food as well as the grill and broiler Cutting whole fresh fish and trimming filet s Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Correctly and safely operated all kitchen equipment in accordance with set guidelines Assisted with production of food for banquets catered events Sous chef January 2010 to October 2010 Company Name City State Worked all of stations in the kitchen and trained all new hires Recreate the chef specials Systematically tasted and smelled all prepared dishes and observed color texture and garnishes Collaborated closely with the Chef and or GM to conduct staff meetings and resolve service product and personnel issues Implemented and supported company initiatives and programs Effectively managed and assisted kitchen staff in producing food for banquets catered events and member dining areas Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Established and maintained open collaborative relationships with the kitchen team Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Lead chef February 2007 to September 2009 Company Name City State Implemented and supported company initiatives and programs of Chappy s L A Kitchen Ensured smooth kitchen operation by overseeing daily product inventory purchasing and receiving Consistently kept a clean and safe environment by adhering to all of Chappy s standards Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team and wait staff Consistently produced exceptional menu items that regularly garnered diners praise Set up and performed initial prep work for food items such as soups sauces and salads Prepared for each shift by placing a clean cutting board and utensil bath at workstation Effectively managed and assisted kitchen staff in producing food for banquets catered events and member dining areas Education DIPLOMA CULINARY ARTS 1998 Pinellas Technical Education Center City State CULINARY ARTS Florida Restaurant Association Achievement Award Top 1 of class Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine GENERAL COURSES 1997 Johnson Wales University City State American and Continental cuisine stocks and sauces baking and pastries and dining room essentials Gibbs High School City State General education courses studied Attended four years of R O T C leadership training Interests Being a good member of anyone s team includes taking ownership and performing at their best to get the job done Ownership is leadership and I bring that with me as well as creativity enthusiasm hard work and a great attitude Additional Information WHY WOULD I BE A GREAT ADDITION Being a good member of anyone s team includes taking ownership and performing at their best to get the job done Ownership is leadership and I bring that with me as well as creativity enthusiasm hard work and a great attitude Skills Attention to detail budget C color cost control customer service Focus inventory leadership skills leadership training Director meetings personnel POS producing purchasing Fast learner receiving safety staffing

Generate a Resume for a Chef Job

ROOM CHEF Summary Motivated personable professional with broad range of food and beverage experience as well as experience with some of the world s leading hotel management companies in customer service and guest relations Very quick learner and great when performing alone or with a team Flexible and versatile very organized and eager to anticipate challenges at a higher level Highlights Sous vide technique Contemporary sauce work Food handlers card Focused and disciplined High volume production capability Well tuned palette Focus on portion and cost control Inventory management familiarity Scheduling proficiencyStandard operating procedures Problem resolution Deadline oriented Microsoft Office Spreadsheet development Employee training and development Safety oriented Superior communication skills Team player Conflict resolution Skilled multi tasker Excellent judgment Adaptable Organized Fast learner Staff training and development Data management POS systems Scheduling Accomplishments Nominated Awarded Group Leader at The Culinary Institute of America Experience Room Chef May 2014 to September 2015 Company Name City State Responsible for the daily operations of kitchens for both casual dining restaurant and fine dining steakhouse as well as management of the steakhouse front of house operations Experience includes scheduling payroll and overall management of 20 employees training and development creating seasonal menus inventories purchasing and receiving and assisting in the organization and delegation for large functions and special events Through costing and menu changes reduced food cost percentage in both restaurants by 10 Slashed the time required to conduct monthly inventories for all food and beverage outlets by completely redesigning the structure and organization of inventory sheets and data input sheets Line Cook July 2012 to May 2014 Company Name City State Responsible for both pantry garde manger and sauté stations assisted in daily prep and production of all menu items as well as preparation and execution of high volume functions Worked with a small tight knit team and a constantly changing menu rotated monthly which allowed for more freedom of creativity and involvement in menu development Multiple ideas for popular nightly specials were added to the permanent monthly menus Room Dining Server July 2011 to July 2012 Company Name City State Delivered meals to guest rooms providing full tableside service to guests for all meal periods Set tables per order assisted in plating and presentation assisted guests with all requests pertaining to food and beverage as well as other hotel departments and amenities Assisted pastry kitchen and garde manger stations in preparing items for amenities Performed departmental tasks such as conducting monthly inventories daily requisitions and participation in a regimented daily cleaning and organization schedule Utilizing pairing knowledge gained from studies for the Court of Master Sommeliers when speaking with guests increased overall sales of wine for In Room Dining by 20 Patisserie Attendant In Room Dining Order Taker January 2010 to July 2011 Company Name City State Patisserie Responsible for all daily business operations including arranging and serving freshly made desserts and pastries coffee and espresso beverages having very broad knowledge of the ingredients and execution of all products storing and holding perishables in accordance with health code including FIFO and temperature logging sanitation and cleanliness standards and recording inventory purchasing and receiving orders In Room Dining Answered guest and in house calls pertaining to in room dining orders as well as expedited orders working closely with the kitchen setting tables arranging and expediting the delivery of daily hotel welcome amenities as well as many in house conferences and functions In Room Dining Streamlined processes regarding amenities communications to those on future shifts and redevelopment of printed restaurant menus for both MoZen and Pierre Gagnaire s Twist Cafe Barista November 2008 to November 2009 Company Name City State Created specialty coffee and espresso drinks as well as a variety of hot and cold sandwiches desserts and pastries Experience and daily tasks included keeping daily inventories practicing standard food safety procedures and maintaining a safe clean and sanitary work environment Commis Extern September 2007 to January 2008 Company Name City State Assisted in daily prep and production of all menu items Participated in preparation and execution of high volume functions Trailed and trained in all kitchen areas such as the hot line raw bar garde manger purchasing and receiving Professional Achievements Court of Master Sommeliers Introductory Sommelier Certificate 2013 Acadiana Culinary Classic assisted Chef Jeremy Conner of Village Café winning one gold medal and three bronze medals in multiple dish categories 2014 Soiree Royale Culinary Competition 2nd place winner in meat category Education Associate of Science Culinary Arts 2008 The Culinary Institute of America City State US Coursework in Hospitality and Tourism ManagementHotel and Restaurant Administration coursework Voted Group Leader of graduating class Personal Information Additional Information Skills Business operations Costing Creativity Special events Food safety Inventory Payroll Purchasing receiving Scheduling

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:ROOM CHEF Summary Motivated personable professional with broad range of food and beverage experience as well as experience with some of the world s leading hotel management companies in customer service and guest relations Very quick learner and great when performing alone or with a team Flexible and versatile very organized and eager to anticipate challenges at a higher level Highlights Sous vide technique Contemporary sauce work Food handlers card Focused and disciplined High volume production capability Well tuned palette Focus on portion and cost control Inventory management familiarity Scheduling proficiencyStandard operating procedures Problem resolution Deadline oriented Microsoft Office Spreadsheet development Employee training and development Safety oriented Superior communication skills Team player Conflict resolution Skilled multi tasker Excellent judgment Adaptable Organized Fast learner Staff training and development Data management POS systems Scheduling Accomplishments Nominated Awarded Group Leader at The Culinary Institute of America Experience Room Chef May 2014 to September 2015 Company Name City State Responsible for the daily operations of kitchens for both casual dining restaurant and fine dining steakhouse as well as management of the steakhouse front of house operations Experience includes scheduling payroll and overall management of 20 employees training and development creating seasonal menus inventories purchasing and receiving and assisting in the organization and delegation for large functions and special events Through costing and menu changes reduced food cost percentage in both restaurants by 10 Slashed the time required to conduct monthly inventories for all food and beverage outlets by completely redesigning the structure and organization of inventory sheets and data input sheets Line Cook July 2012 to May 2014 Company Name City State Responsible for both pantry garde manger and sauté stations assisted in daily prep and production of all menu items as well as preparation and execution of high volume functions Worked with a small tight knit team and a constantly changing menu rotated monthly which allowed for more freedom of creativity and involvement in menu development Multiple ideas for popular nightly specials were added to the permanent monthly menus Room Dining Server July 2011 to July 2012 Company Name City State Delivered meals to guest rooms providing full tableside service to guests for all meal periods Set tables per order assisted in plating and presentation assisted guests with all requests pertaining to food and beverage as well as other hotel departments and amenities Assisted pastry kitchen and garde manger stations in preparing items for amenities Performed departmental tasks such as conducting monthly inventories daily requisitions and participation in a regimented daily cleaning and organization schedule Utilizing pairing knowledge gained from studies for the Court of Master Sommeliers when speaking with guests increased overall sales of wine for In Room Dining by 20 Patisserie Attendant In Room Dining Order Taker January 2010 to July 2011 Company Name City State Patisserie Responsible for all daily business operations including arranging and serving freshly made desserts and pastries coffee and espresso beverages having very broad knowledge of the ingredients and execution of all products storing and holding perishables in accordance with health code including FIFO and temperature logging sanitation and cleanliness standards and recording inventory purchasing and receiving orders In Room Dining Answered guest and in house calls pertaining to in room dining orders as well as expedited orders working closely with the kitchen setting tables arranging and expediting the delivery of daily hotel welcome amenities as well as many in house conferences and functions In Room Dining Streamlined processes regarding amenities communications to those on future shifts and redevelopment of printed restaurant menus for both MoZen and Pierre Gagnaire s Twist Cafe Barista November 2008 to November 2009 Company Name City State Created specialty coffee and espresso drinks as well as a variety of hot and cold sandwiches desserts and pastries Experience and daily tasks included keeping daily inventories practicing standard food safety procedures and maintaining a safe clean and sanitary work environment Commis Extern September 2007 to January 2008 Company Name City State Assisted in daily prep and production of all menu items Participated in preparation and execution of high volume functions Trailed and trained in all kitchen areas such as the hot line raw bar garde manger purchasing and receiving Professional Achievements Court of Master Sommeliers Introductory Sommelier Certificate 2013 Acadiana Culinary Classic assisted Chef Jeremy Conner of Village Café winning one gold medal and three bronze medals in multiple dish categories 2014 Soiree Royale Culinary Competition 2nd place winner in meat category Education Associate of Science Culinary Arts 2008 The Culinary Institute of America City State US Coursework in Hospitality and Tourism ManagementHotel and Restaurant Administration coursework Voted Group Leader of graduating class Personal Information Additional Information Skills Business operations Costing Creativity Special events Food safety Inventory Payroll Purchasing receiving Scheduling

Generate a Resume for a Chef Job

SUSHI CHEF Experience Sushi Chef 05 2018 to 04 2019 Company Name City State Working for SnowFox sushi inside a King Soopers Chef responsibilities include making rolls in the morning for the rest of the day prepping all the roll ingredients in the afternoon for the next days morning shift and putting away the order when it arrives Evening Cook Breakfast Cook 04 2016 to 01 2017 Company Name City State Worked at The Winslow as an evening cook three nights a week and two mornings a week working as the morning cook Cooper R Snook is the head supervisor of the kitchen who I thoroughly enjoy working with and who taught me a lot of what I know now Cook 07 2014 to 12 2015 Company Name City State This was the job that I thoroughly enjoyed and learned a lot about myself as an individual and I captured my work ethic My beginning duties included but were not limited to delivery orders I excelled with this venture and by my end date I held the title of Assistant Manager Cook 05 2014 to 07 2014 Company Name City State A beginner job out of high school that I enjoyed and am glad I had the opportunity to work here It was a face paced job that challenged me in many aspects of the food industry Health and safety with food were very important factors for the tasks at hand Learning and applying health department codes were a challenge but I feel I gained knowledge about different avenues of this business Receptionist 08 2012 to 05 2014 Company Name City State I was awarded the opportunity to be employed at Poudre High School for my first job I was an assistant receptionist to the front office I benefited from this position in many ways I was learned how to interact with very diverse group of individuals My duties included assisting parents students staff and outside visitors with any information or direction that was needed I benefited from the position in many ways however the most important was learning to be a professional under pressure Work History Sushi Chef 05 2018 to 04 2019 Company Name City State Working for SnowFox sushi inside a King Soopers Chef responsibilities include making rolls in the morning for the rest of the day prepping all the roll ingredients in the afternoon for the next days morning shift and putting away the order when it arrives Evening Cook Breakfast Cook 04 2016 to 01 2017 Company Name City State Worked at The Winslow as an evening cook three nights a week and two mornings a week working as the morning cook Cooper R Snook is the head supervisor of the kitchen who I thoroughly enjoy working with and who taught me a lot of what I know now Cook 07 2014 to 12 2015 Company Name City State This was the job that I thoroughly enjoyed and learned a lot about myself as an individual and I captured my work ethic My beginning duties included but were not limited to delivery orders I excelled with this venture and by my end date I held the title of Assistant Manager Cook 05 2014 to 07 2014 Company Name City State A beginner job out of high school that I enjoyed and am glad I had the opportunity to work here It was a face paced job that challenged me in many aspects of the food industry Health and safety with food were very important factors for the tasks at hand Learning and applying health department codes were a challenge but I feel I gained knowledge about different avenues of this business Receptionist 08 2012 to 05 2014 Company Name City State I was awarded the opportunity to be employed at Poudre High School for my first job I was an assistant receptionist to the front office I benefited from this position in many ways I was learned how to interact with very diverse group of individuals My duties included assisting parents students staff and outside visitors with any information or direction that was needed I benefited from the position in many ways however the most important was learning to be a professional under pressure Education High school diploma Poudre High School CIS Computer Information Systems Front Range Community College City State Summary My name is Evan Elias I have recently made the important decision about my career Computers are going fast and the world of computers is expanding to all the corners of the earth I want to be part of this ever evolving staple of humanity I also want to be able to cook and provide for people who cannot do it themselves and be a contributor to technology in my course of life I have taken many classes on programming and taught myself about the IT aspect of computers I am very strong in math and I like to solve problems I have taken many cooking classes and have worked in every position in a kitchen Highlights I am very good under pressure from the experiences in the restaurant industry I am very good with Technology whether it be solving a simple internet bug or it being a big list of coding Assistant Manager Delivery Direction Front office Next CODING Receptionist Safety Supervisor Skills Assistant Manager delivery direction front office next CODING receptionist safety supervisor

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SUSHI CHEF Experience Sushi Chef 05 2018 to 04 2019 Company Name City State Working for SnowFox sushi inside a King Soopers Chef responsibilities include making rolls in the morning for the rest of the day prepping all the roll ingredients in the afternoon for the next days morning shift and putting away the order when it arrives Evening Cook Breakfast Cook 04 2016 to 01 2017 Company Name City State Worked at The Winslow as an evening cook three nights a week and two mornings a week working as the morning cook Cooper R Snook is the head supervisor of the kitchen who I thoroughly enjoy working with and who taught me a lot of what I know now Cook 07 2014 to 12 2015 Company Name City State This was the job that I thoroughly enjoyed and learned a lot about myself as an individual and I captured my work ethic My beginning duties included but were not limited to delivery orders I excelled with this venture and by my end date I held the title of Assistant Manager Cook 05 2014 to 07 2014 Company Name City State A beginner job out of high school that I enjoyed and am glad I had the opportunity to work here It was a face paced job that challenged me in many aspects of the food industry Health and safety with food were very important factors for the tasks at hand Learning and applying health department codes were a challenge but I feel I gained knowledge about different avenues of this business Receptionist 08 2012 to 05 2014 Company Name City State I was awarded the opportunity to be employed at Poudre High School for my first job I was an assistant receptionist to the front office I benefited from this position in many ways I was learned how to interact with very diverse group of individuals My duties included assisting parents students staff and outside visitors with any information or direction that was needed I benefited from the position in many ways however the most important was learning to be a professional under pressure Work History Sushi Chef 05 2018 to 04 2019 Company Name City State Working for SnowFox sushi inside a King Soopers Chef responsibilities include making rolls in the morning for the rest of the day prepping all the roll ingredients in the afternoon for the next days morning shift and putting away the order when it arrives Evening Cook Breakfast Cook 04 2016 to 01 2017 Company Name City State Worked at The Winslow as an evening cook three nights a week and two mornings a week working as the morning cook Cooper R Snook is the head supervisor of the kitchen who I thoroughly enjoy working with and who taught me a lot of what I know now Cook 07 2014 to 12 2015 Company Name City State This was the job that I thoroughly enjoyed and learned a lot about myself as an individual and I captured my work ethic My beginning duties included but were not limited to delivery orders I excelled with this venture and by my end date I held the title of Assistant Manager Cook 05 2014 to 07 2014 Company Name City State A beginner job out of high school that I enjoyed and am glad I had the opportunity to work here It was a face paced job that challenged me in many aspects of the food industry Health and safety with food were very important factors for the tasks at hand Learning and applying health department codes were a challenge but I feel I gained knowledge about different avenues of this business Receptionist 08 2012 to 05 2014 Company Name City State I was awarded the opportunity to be employed at Poudre High School for my first job I was an assistant receptionist to the front office I benefited from this position in many ways I was learned how to interact with very diverse group of individuals My duties included assisting parents students staff and outside visitors with any information or direction that was needed I benefited from the position in many ways however the most important was learning to be a professional under pressure Education High school diploma Poudre High School CIS Computer Information Systems Front Range Community College City State Summary My name is Evan Elias I have recently made the important decision about my career Computers are going fast and the world of computers is expanding to all the corners of the earth I want to be part of this ever evolving staple of humanity I also want to be able to cook and provide for people who cannot do it themselves and be a contributor to technology in my course of life I have taken many classes on programming and taught myself about the IT aspect of computers I am very strong in math and I like to solve problems I have taken many cooking classes and have worked in every position in a kitchen Highlights I am very good under pressure from the experiences in the restaurant industry I am very good with Technology whether it be solving a simple internet bug or it being a big list of coding Assistant Manager Delivery Direction Front office Next CODING Receptionist Safety Supervisor Skills Assistant Manager delivery direction front office next CODING receptionist safety supervisor

Generate a Resume for a Chef Job

CO OWNER EXECUTIVE CHEF Career Focus Performance driven administrative professional with extensive experience in purchasing and operations in support of top organizational objectives Fourteen years experience in purchasing including project management of multi sites with a diversified background in the food service industry purchasing and construction Intellectual as well as innovative and skilled at executing multi projects in the most cost effective time efficient safe quality producing manner Recognized for the application of impressive research and forecasting skills that discover untapped profits and elusive resources Summary of Skills Operations Streamlining Strategic planning Forecasting Process development Product management Budget Management Customer Service Client Relations Vendor Administration Vendor Negotiations Account Management Creative Problem Solving Accomplishments Earned Top Performer award in 2016 Professional Experience Co owner Executive Chef 03 2010 to 01 2017 Company Name City State Successfully manage a café style restaurant increasing sales through quality food exceptional service and value Plan menus estimate food and beverage costs purchase and maintain adequate inventory to meet needs Assist in creating innovative marketing campaigns to increase visibility of the restaurant Assist in hiring training directing and scheduling of employees Manage financial areas including budgeting cost control payroll and general accounting Keep abreast of all state and federal laws and regulations Approved externship site to develop students to work within foodservice industry Receiving Clerk Purchasing Coordinator Director of Purchasing 02 2009 to Current Company Name City State Maintained an atmosphere of enthusiastic customer awareness with an emphasis on fast friendly customer service Build and maintain classroom recipes and create daily production templates within Food Trak database to maintain production standards as set forth in corporate curriculum Formulate supplier inventory and pricing database for LCB Dallas utilizing the new BirchStreet ordering system Create database production templates to procure weekly food orders to meet departmental needs Continuously price check various items available and received through multiple Avendra suppliers to ensure accurate and best pricing for like products Determined recurring business needs and maintained necessary inventory levels Monitored weekly monthly and quarterly achievement goals Divide food order accordingly to ensure complete and accurate deliveries per curriculum from multiple suppliers that guarantee adequate stock and optimal product freshness to meet student and special event production requirements Receive inspect and temperature check all deliveries refuse any bad product then date and stock items according to FIFO system Organize storeroom and fill requisitions for classrooms following proper ServSafe food safety guidelines Maintain appropriate receiving records within the database and excel that allow for quick independent cross referencing of purchase orders departmental performance and optimal cost accounting Ensure all student supplies such as uniforms textbooks and toolkits are managed month to month and are distributed accurately to provide accountability with minimal variance Maintain adequate inventory to fulfill distribution requirements during and between each start Conduct monthly inventory of all procurement stock Build and maintain Vendor relationships Provide exceptional service to students and co workers Listen and respond to customer requests or problems in a timely manner Analyze and prioritize issues while maintaining focus on solving problems Identify and implement new solutions to resolve problems successfully in a timely manner Maintain a high standard of performance and accountability for timely completion of work assignments Accept increasing levels of responsibility and perform additional assignments after expected work is completed Develop and implement clear plans to accomplish specific objectives while prioritizing and making adjustments on the fly when needed to assure that activities and objectives are performed in alignment with critical needs and goals of department and curriculum Catastrophe Insurance Claims Adjuster 01 2004 to 01 2009 Company Name State Outsourced through various insurance companies during catastrophe situations Handled approximately 100 200 claims directly with the insured This involves the ability to deal with people in high stress and anxiety situations using time management skills efficiently Education Bachelor of Arts Culinary Management September 2012 LE CORDON BLEU COLLEGE OF CULINARY ARTS City State Culinary Management Skills Food Trak BirchStreet Word Excel

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:CO OWNER EXECUTIVE CHEF Career Focus Performance driven administrative professional with extensive experience in purchasing and operations in support of top organizational objectives Fourteen years experience in purchasing including project management of multi sites with a diversified background in the food service industry purchasing and construction Intellectual as well as innovative and skilled at executing multi projects in the most cost effective time efficient safe quality producing manner Recognized for the application of impressive research and forecasting skills that discover untapped profits and elusive resources Summary of Skills Operations Streamlining Strategic planning Forecasting Process development Product management Budget Management Customer Service Client Relations Vendor Administration Vendor Negotiations Account Management Creative Problem Solving Accomplishments Earned Top Performer award in 2016 Professional Experience Co owner Executive Chef 03 2010 to 01 2017 Company Name City State Successfully manage a café style restaurant increasing sales through quality food exceptional service and value Plan menus estimate food and beverage costs purchase and maintain adequate inventory to meet needs Assist in creating innovative marketing campaigns to increase visibility of the restaurant Assist in hiring training directing and scheduling of employees Manage financial areas including budgeting cost control payroll and general accounting Keep abreast of all state and federal laws and regulations Approved externship site to develop students to work within foodservice industry Receiving Clerk Purchasing Coordinator Director of Purchasing 02 2009 to Current Company Name City State Maintained an atmosphere of enthusiastic customer awareness with an emphasis on fast friendly customer service Build and maintain classroom recipes and create daily production templates within Food Trak database to maintain production standards as set forth in corporate curriculum Formulate supplier inventory and pricing database for LCB Dallas utilizing the new BirchStreet ordering system Create database production templates to procure weekly food orders to meet departmental needs Continuously price check various items available and received through multiple Avendra suppliers to ensure accurate and best pricing for like products Determined recurring business needs and maintained necessary inventory levels Monitored weekly monthly and quarterly achievement goals Divide food order accordingly to ensure complete and accurate deliveries per curriculum from multiple suppliers that guarantee adequate stock and optimal product freshness to meet student and special event production requirements Receive inspect and temperature check all deliveries refuse any bad product then date and stock items according to FIFO system Organize storeroom and fill requisitions for classrooms following proper ServSafe food safety guidelines Maintain appropriate receiving records within the database and excel that allow for quick independent cross referencing of purchase orders departmental performance and optimal cost accounting Ensure all student supplies such as uniforms textbooks and toolkits are managed month to month and are distributed accurately to provide accountability with minimal variance Maintain adequate inventory to fulfill distribution requirements during and between each start Conduct monthly inventory of all procurement stock Build and maintain Vendor relationships Provide exceptional service to students and co workers Listen and respond to customer requests or problems in a timely manner Analyze and prioritize issues while maintaining focus on solving problems Identify and implement new solutions to resolve problems successfully in a timely manner Maintain a high standard of performance and accountability for timely completion of work assignments Accept increasing levels of responsibility and perform additional assignments after expected work is completed Develop and implement clear plans to accomplish specific objectives while prioritizing and making adjustments on the fly when needed to assure that activities and objectives are performed in alignment with critical needs and goals of department and curriculum Catastrophe Insurance Claims Adjuster 01 2004 to 01 2009 Company Name State Outsourced through various insurance companies during catastrophe situations Handled approximately 100 200 claims directly with the insured This involves the ability to deal with people in high stress and anxiety situations using time management skills efficiently Education Bachelor of Arts Culinary Management September 2012 LE CORDON BLEU COLLEGE OF CULINARY ARTS City State Culinary Management Skills Food Trak BirchStreet Word Excel

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Motivated professional with exceptional skills as both chef and manager Over ten years of experience in the restaurant industry Exceptional leadership and interpersonal skills Proven ability to succeed in a high pressure challenging environment while maintaining a calm demeanor Expertise in a variety of different cuisines and cooking techniques Highlights Food Safety and Sanitation Sous vide technique Staff Training and Development Menu Development Batch Cooking Ordering Receiving Labor Food Cost Control Experience 04 2014 to 08 2016 Executive Chef Company Name City State Co ordinated and executed meals for various corporate clients from parties ranging from 20 to 500 guests Implemented new cooking techniques and organizational protocols to lower food and labor cost Managed daily kitchen operations identified and provided solutions for any problem areas Developed new menus in accordance with guests dietary needs and restrictions vegan vegetarian gluten free etc 06 2012 to 04 2014 Chef General Manager Company Name City State Developed food and beverage menu for a new fast casual restaurant Created standardized recipes to maintain quality control Handled all hiring training scheduling and payroll Provided courteous and informative customer service in an open kitchen format 06 2009 to 06 2012 Chef de Cuisine Company Name City State Worked with executive chef to develop and execute a daily changing menu in a fine dining establishment Tasted and smelled all prepared dishes and observed color texture and garnishes Initiated and maintained relationships with local farmers and ranchers to bring guests the highest quality ingredients while maintaining appropriate food and labor costs Education 2003 Bachelor of Arts International Development with a minor in Spanish and Anthropology University of Oregon City State United States Skills Commitment to Quality Well tuned Palate Communication Fluent in Spanish Team Building Food Science Software Shopkeep Excel Caterease

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Motivated professional with exceptional skills as both chef and manager Over ten years of experience in the restaurant industry Exceptional leadership and interpersonal skills Proven ability to succeed in a high pressure challenging environment while maintaining a calm demeanor Expertise in a variety of different cuisines and cooking techniques Highlights Food Safety and Sanitation Sous vide technique Staff Training and Development Menu Development Batch Cooking Ordering Receiving Labor Food Cost Control Experience 04 2014 to 08 2016 Executive Chef Company Name City State Co ordinated and executed meals for various corporate clients from parties ranging from 20 to 500 guests Implemented new cooking techniques and organizational protocols to lower food and labor cost Managed daily kitchen operations identified and provided solutions for any problem areas Developed new menus in accordance with guests dietary needs and restrictions vegan vegetarian gluten free etc 06 2012 to 04 2014 Chef General Manager Company Name City State Developed food and beverage menu for a new fast casual restaurant Created standardized recipes to maintain quality control Handled all hiring training scheduling and payroll Provided courteous and informative customer service in an open kitchen format 06 2009 to 06 2012 Chef de Cuisine Company Name City State Worked with executive chef to develop and execute a daily changing menu in a fine dining establishment Tasted and smelled all prepared dishes and observed color texture and garnishes Initiated and maintained relationships with local farmers and ranchers to bring guests the highest quality ingredients while maintaining appropriate food and labor costs Education 2003 Bachelor of Arts International Development with a minor in Spanish and Anthropology University of Oregon City State United States Skills Commitment to Quality Well tuned Palate Communication Fluent in Spanish Team Building Food Science Software Shopkeep Excel Caterease

Generate a Resume for a Chef Job

SOUS CHEF Summary Reliable high performing individual with 5 yrs providing excellent service in the restaurant and cooking industry Seeking new opportunities within the industry to expand my knowledge provide challenges and include room to grow Over a year of experience baking unique and delicious pastries cakes and pies Capable of adapting to regional tastes and various diets Continuing education includes a range of certifications for handling food catering style slope work and food plating Admirable experience in preparation and presentation of cold foods Exemplary knowledge of food hygiene in concordance with proper food handling regulations Skilled in knife techniques including but not limited to chopping dicing cutting and carving Able to evaluate and comprehend cooking documents including manuals and recipes Excellent team building and conflict resolution skills Experience Company Name City State Sous Chef 03 2017 to Current Works with the executive chef to produce diversified menus in accordance with the restaurant s policy and vision Produces high quality dishes that follow up the established menu and clients requirements Helps plan the food design in order to create a perfect match between the dish s aspect and its taste Helps train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintains order and discipline in the kitchen during working hours Ensures the hygiene and food safety standards are met in all stages of food preparation Company Name City State Garm Chef 05 2016 to Current Prepare cold food items for a kitchen such as salads sandwiches amuse soups cheese plates charcuterie and desserts Follow day to day recipes of new and existing dishes while finding ways to help improve day to day operation of the position Maintain a clean and organized work environment Company Name City State Lead Cook 10 2014 to 05 2016 Exhibited thorough knowledge of foods beverages and supervisory duties as Lead Cook while directing operations in kitchen Responsible for 5 associate cooks during shift Performed kitchen walk through to gauge preparedness freshness of food and cleanliness of work areas Oversaw the preparation and service of all food including but not limited to storage of kitchen equipment maintaining kitchen sanitation and safety standards Company Name City State Front Desk 04 2012 to 06 2013 Greeted guests in a timely manner Managed registration process by checking identification and ensured accuracy of provided credentials Handled check ins and checkouts Operated hotel switchboard took calls and provided information Answered inquiries regarding the hotel services charges and dining facilities Balanced cash at the end of each shift and generated accounting reports Education Culinary Arts Expect to pursue Graphic design University of Alaska Anchorage City State United States Completed one year of general requirement classes before deciding to pursue other ventures HS Diploma 2004 Seward High School City State United States Skills Excellent leadership qualities passion for culinary arts excellent customer service skills enthusiastic people person self driven dedicated

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SOUS CHEF Summary Reliable high performing individual with 5 yrs providing excellent service in the restaurant and cooking industry Seeking new opportunities within the industry to expand my knowledge provide challenges and include room to grow Over a year of experience baking unique and delicious pastries cakes and pies Capable of adapting to regional tastes and various diets Continuing education includes a range of certifications for handling food catering style slope work and food plating Admirable experience in preparation and presentation of cold foods Exemplary knowledge of food hygiene in concordance with proper food handling regulations Skilled in knife techniques including but not limited to chopping dicing cutting and carving Able to evaluate and comprehend cooking documents including manuals and recipes Excellent team building and conflict resolution skills Experience Company Name City State Sous Chef 03 2017 to Current Works with the executive chef to produce diversified menus in accordance with the restaurant s policy and vision Produces high quality dishes that follow up the established menu and clients requirements Helps plan the food design in order to create a perfect match between the dish s aspect and its taste Helps train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintains order and discipline in the kitchen during working hours Ensures the hygiene and food safety standards are met in all stages of food preparation Company Name City State Garm Chef 05 2016 to Current Prepare cold food items for a kitchen such as salads sandwiches amuse soups cheese plates charcuterie and desserts Follow day to day recipes of new and existing dishes while finding ways to help improve day to day operation of the position Maintain a clean and organized work environment Company Name City State Lead Cook 10 2014 to 05 2016 Exhibited thorough knowledge of foods beverages and supervisory duties as Lead Cook while directing operations in kitchen Responsible for 5 associate cooks during shift Performed kitchen walk through to gauge preparedness freshness of food and cleanliness of work areas Oversaw the preparation and service of all food including but not limited to storage of kitchen equipment maintaining kitchen sanitation and safety standards Company Name City State Front Desk 04 2012 to 06 2013 Greeted guests in a timely manner Managed registration process by checking identification and ensured accuracy of provided credentials Handled check ins and checkouts Operated hotel switchboard took calls and provided information Answered inquiries regarding the hotel services charges and dining facilities Balanced cash at the end of each shift and generated accounting reports Education Culinary Arts Expect to pursue Graphic design University of Alaska Anchorage City State United States Completed one year of general requirement classes before deciding to pursue other ventures HS Diploma 2004 Seward High School City State United States Skills Excellent leadership qualities passion for culinary arts excellent customer service skills enthusiastic people person self driven dedicated

Generate a Resume for a Chef Job

SUSHI CHEF Executive Profile 14 years experience in high end restaurants with a background in French Japanese and Peruvian Cuisine Expertise in all facets of kitchen management including Food cost Percentage labor cost budgeting scheduling menu developing and strategic planning Professional Experience May 2005 to November 2011 Company Name City State Sushi Chef In charge of daily operation in the sushi bar quality control monthly inventory menu developing scheduling for 10 employees November 2011 to January 2015 Company Name City State Executive Sous Chef In charge of daily operations menu developing Monthly inventory scheduling for 50 people January 2016 to Current Company Name City State Corporate Chef In Charge of daily operations of all restaurants Menu developing Scheduling for 90 people Food Cost Percentage Labor Cost control Hiring Monthly Inventory Education 2006 Le Cordon Bleu City State usa Associate of Arts culinary arts

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SUSHI CHEF Executive Profile 14 years experience in high end restaurants with a background in French Japanese and Peruvian Cuisine Expertise in all facets of kitchen management including Food cost Percentage labor cost budgeting scheduling menu developing and strategic planning Professional Experience May 2005 to November 2011 Company Name City State Sushi Chef In charge of daily operation in the sushi bar quality control monthly inventory menu developing scheduling for 10 employees November 2011 to January 2015 Company Name City State Executive Sous Chef In charge of daily operations menu developing Monthly inventory scheduling for 50 people January 2016 to Current Company Name City State Corporate Chef In Charge of daily operations of all restaurants Menu developing Scheduling for 90 people Food Cost Percentage Labor Cost control Hiring Monthly Inventory Education 2006 Le Cordon Bleu City State usa Associate of Arts culinary arts

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Executive Chef with a two year culinary degree and one year experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional rewarding environment Highlights Combat Life Saver Course Camp Parks Ca 11 29 2007 Department of Defense Certified Mediator Course Fort Riley Ks 05 25 2007 Contractor Representative Course Fort Gillem Ga 01 12 2007 Department of the Army Inspector General Course Fort Belvoir Va 09 30 2005 Advanced Non Commissioned Officers Course US Army Fort Leonard Wood Mo 06 28 2005 Small Group Instructor Training Course US Army NCO Academy Fort Dix NJ 11 22 2002 Observer Controller Trainer Course Camp Shelby Ms 09 27 2002 Drill Sergeant School US Army NCO Academy Fort Leonard Wood Mo 10 12 1995 Marine Corp Non Resident Leadership Course Fort Leonard Wood Mo 02 17 1995 Instructor Training Course US Army Fort Knox Ky 04 15 1994 High volume production capability Focus on portion and cost control Focused and disciplined Inventory management familiarity Accomplishments Finalist in the Downtown Meridian Earth Bounty Chopped Completion Contest Two time President s List for Honor Recognition Successfully managed a kitchen staff of 12 employees during high volume breakfast lunch and dinner services for more than 175 diners each day Experience Executive Chef January 2014 to October 2014 Company Name City State Responsible in planning all aspects of dietary operations including setting priorities and job assignments for a one hundred and twenty person assisted health care facility to include seventy five staff members Managed dietary budget to include labor cost forecasting and ordering Responsible for the quality and appearance of food the morale of the staff Developed positive relationships on behalf of company with residents families and state and local government officials Associate Pastor March 2013 to Current Company Name City State Assist Senior Pastor as the church s Outreach Minister by mentoring and counseling members of the church and community who have or is continuing to struggle with drugs and alcohol Prepared when called upon to preach sermons and assume leadership role when the Senior Pastor is away Responsible for preparing Wednesday Evening Meals for up to seventy five church members Warehouse Worker Delivery Driver July 2011 to October 2012 Company Name City State Assisted Warehouse Manager and Shop Manager with the loading and off loading of equipment and logistics off of large trucks Was often called upon to transport trucks to various locations throughout the country Safety Director Office Manager August 2010 to June 2011 Company Name City State Responsible for ensuring the safe practice of truck drivers mechanics and oilfield workers throughout East Central Mississippi and West Alabama Coordinates and implements a training program in occupational and environmental safety Responsible for the quality assurance inspections of equipment and personnel before during and after operations Responds to accidents and recommends changes to policies and procedures when necessary Master Sergeant January 1983 to July 2010 Company Name City State Passed on to others who are in leadership positions instruction and guidance in effort to enhance unit effectiveness based on own experiences Assisted the Commanding General in determining the state of discipline morale and readiness throughout the 311th command which consists of over 6 300 service members on four different base camps in Kuwait Conducted Inspector General Inquiries along with high profiled investigations and inspections Received and analyzed complaints from Soldiers and Government Civilian Employees then ran reports and data to determine possible violation of military or federal law or policies set by the appropriate commanders then assisted the Command IG in making recommendations for action Senior Instructor and Course Manager November 2002 to October 2005 Company Name City State for the Primary Leadership Development Course responsible for the health welfare morale training and administration of over 900 Soldiers annually Education Observer Controller Trainer Course Camp Shelby Ms 09 27 2002 Drill Sergeant School US Army NCO Academy Fort Leonard Wood Mo 10 12 1995 Marine Corp Non Resident Leadership Course Fort Leonard Wood Mo 02 17 1995 Instructor Training Course 4 1994 US Army Basic Non Commissioned Officer Course Fort Leonard Wood Mo 05 01 1992 Primary Leadership Development Course US Army Fort Knox Ky 03 11 1988 Quarry Machine Operator Course US Army Fort Leonard Wood Mo 11 24 1987 Combat Bridge Builder Training Fort Leonard Wood Mo 3 1984 City State Ministry Leadership Ministry 2010 Vanguard University of Southern Cal City State Culinary Arts Degree Culinary 12 2014 Meridian Community CollegeMeridianMS City State Intern Program with hands on Experience 20 Hours Baking and Pastry 10 Hours Food Handling 10 Hours Production 10 Hours Dishwashing Stewarding 20 Hours Garde Manger Cold Food Production 60 Hours Hot Line Grill Saute Fry Food Production 10 Hours Management Leadership Observation Courses in Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine Small Group Instructor Training Course 12 2002 US Army NCO Academy City State Skills Army Basic budget Ca Controller counseling drivers forecasting Government instruction Instructor Leadership Leadership Development law local government logistics mentoring personnel policies quality quality assurance safety Trainer

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Executive Chef with a two year culinary degree and one year experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional rewarding environment Highlights Combat Life Saver Course Camp Parks Ca 11 29 2007 Department of Defense Certified Mediator Course Fort Riley Ks 05 25 2007 Contractor Representative Course Fort Gillem Ga 01 12 2007 Department of the Army Inspector General Course Fort Belvoir Va 09 30 2005 Advanced Non Commissioned Officers Course US Army Fort Leonard Wood Mo 06 28 2005 Small Group Instructor Training Course US Army NCO Academy Fort Dix NJ 11 22 2002 Observer Controller Trainer Course Camp Shelby Ms 09 27 2002 Drill Sergeant School US Army NCO Academy Fort Leonard Wood Mo 10 12 1995 Marine Corp Non Resident Leadership Course Fort Leonard Wood Mo 02 17 1995 Instructor Training Course US Army Fort Knox Ky 04 15 1994 High volume production capability Focus on portion and cost control Focused and disciplined Inventory management familiarity Accomplishments Finalist in the Downtown Meridian Earth Bounty Chopped Completion Contest Two time President s List for Honor Recognition Successfully managed a kitchen staff of 12 employees during high volume breakfast lunch and dinner services for more than 175 diners each day Experience Executive Chef January 2014 to October 2014 Company Name City State Responsible in planning all aspects of dietary operations including setting priorities and job assignments for a one hundred and twenty person assisted health care facility to include seventy five staff members Managed dietary budget to include labor cost forecasting and ordering Responsible for the quality and appearance of food the morale of the staff Developed positive relationships on behalf of company with residents families and state and local government officials Associate Pastor March 2013 to Current Company Name City State Assist Senior Pastor as the church s Outreach Minister by mentoring and counseling members of the church and community who have or is continuing to struggle with drugs and alcohol Prepared when called upon to preach sermons and assume leadership role when the Senior Pastor is away Responsible for preparing Wednesday Evening Meals for up to seventy five church members Warehouse Worker Delivery Driver July 2011 to October 2012 Company Name City State Assisted Warehouse Manager and Shop Manager with the loading and off loading of equipment and logistics off of large trucks Was often called upon to transport trucks to various locations throughout the country Safety Director Office Manager August 2010 to June 2011 Company Name City State Responsible for ensuring the safe practice of truck drivers mechanics and oilfield workers throughout East Central Mississippi and West Alabama Coordinates and implements a training program in occupational and environmental safety Responsible for the quality assurance inspections of equipment and personnel before during and after operations Responds to accidents and recommends changes to policies and procedures when necessary Master Sergeant January 1983 to July 2010 Company Name City State Passed on to others who are in leadership positions instruction and guidance in effort to enhance unit effectiveness based on own experiences Assisted the Commanding General in determining the state of discipline morale and readiness throughout the 311th command which consists of over 6 300 service members on four different base camps in Kuwait Conducted Inspector General Inquiries along with high profiled investigations and inspections Received and analyzed complaints from Soldiers and Government Civilian Employees then ran reports and data to determine possible violation of military or federal law or policies set by the appropriate commanders then assisted the Command IG in making recommendations for action Senior Instructor and Course Manager November 2002 to October 2005 Company Name City State for the Primary Leadership Development Course responsible for the health welfare morale training and administration of over 900 Soldiers annually Education Observer Controller Trainer Course Camp Shelby Ms 09 27 2002 Drill Sergeant School US Army NCO Academy Fort Leonard Wood Mo 10 12 1995 Marine Corp Non Resident Leadership Course Fort Leonard Wood Mo 02 17 1995 Instructor Training Course 4 1994 US Army Basic Non Commissioned Officer Course Fort Leonard Wood Mo 05 01 1992 Primary Leadership Development Course US Army Fort Knox Ky 03 11 1988 Quarry Machine Operator Course US Army Fort Leonard Wood Mo 11 24 1987 Combat Bridge Builder Training Fort Leonard Wood Mo 3 1984 City State Ministry Leadership Ministry 2010 Vanguard University of Southern Cal City State Culinary Arts Degree Culinary 12 2014 Meridian Community CollegeMeridianMS City State Intern Program with hands on Experience 20 Hours Baking and Pastry 10 Hours Food Handling 10 Hours Production 10 Hours Dishwashing Stewarding 20 Hours Garde Manger Cold Food Production 60 Hours Hot Line Grill Saute Fry Food Production 10 Hours Management Leadership Observation Courses in Food Preparation Kitchen Management Patisserie and Confectionery International Cuisine Small Group Instructor Training Course 12 2002 US Army NCO Academy City State Skills Army Basic budget Ca Controller counseling drivers forecasting Government instruction Instructor Leadership Leadership Development law local government logistics mentoring personnel policies quality quality assurance safety Trainer

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary To join an organization that will allow me to apply my experience and knowledge Skills Work History Executive Chef 01 2008 to Current Company Name City State Prepare daily meal preparation for 500 4000 man Work Force Camps in remote locations with 4 daily meals and transportable lunches Provision Prepare meals for Commercial Fishing crews of 250 Individuals Develop and cost menu items for targeted food cost Establish maintain purveyor relationships Negotiate property equipment leases and sales Oversee Food Beverage operations for multiple site locations to include administration of weekly purchasing budget Establish par prep standards i e FIFO label and dating foods Perform Train staff in all line positions FOH BOH functions as required Interview hire train review employees as necessary Maintain consistent interviewing and hiring practices Develop and create all banquet catering menus Plan all private and special events Maintain consistent HACCP Serve Safe and Alcohol Service standards and relative documentation wherever required Direct Supervision of 25 50 Employees Oversee all Retail operations Recipe Design Menu Engineering Manage procurement Logistics for all outlets Retail Hospitality Maintain High level of Customer Service Business Plan Development Location Evaluation Management Services Menu Design Layout Restaurant Brewery Design Equipment Purchasing Design Consultation Restaurant Systems and Policies Author employee standards manual Create and facilitate all staff training manuals and related position testing Budgeting Financial Controls Develop implement all marketing advertising strategies Analyze and implement necessary changes to improve guest service or staff efficiency Sales Floor Merchandising Planograms Recipe Development Menu Engineering Operations 01 1997 to 01 2000 Company Name City State Corporate Menu Development Costing and Procurement Logistics for Remote Camps Contract Negotiations for Food Brokerage and Shipping Planning and preparing daily meals for passengers and crew Vendor Relationships and price negotiations Solid relationships with Culinary Unions Responsible for safe and organized operation of galley Organized and planned galley tours for onboard passengers Positive and consistent interaction with passengers Serve Safe CFPM HACCP USDA FDA Alaska Washington Oregon Certified Food Handler Budget forecasting for all individual restaurant entities to include food labor and beverage and diverse costs based upon specific operations Operational adherence for Franchisee of 2 QSR and other Fast Food operations to include corporate oversight of Food Labor and Controllable Costs QSR 18 21 Full Service 30 32 Overall labor costs Responsible for ordering inventory control Oversee complete Food Beverage Operations of multiple full service restaurants Manage the production of 175 400 covers nightly with 5 8m in annual sales Supervision of 475 Seasonal Fulltime Staff with multiple locations Training all FOH to include Wine Beverage service and relative food pairings Training of all BOH to include Food Handling Safe Practices FIFO and Kitchen Systems and recipe plating adherence Recipe Design Menu Engineering Corporate Chef Of 10 Vessel Organization SALES MARKETING Sales Merchandising and delivery of high quality varietal wines foods and beverages Customer Service Training for Sales Staff Overall vineyard management of 37 acres Product Sales Forecasting and Ordering Trends Sales Staff Training Merchandising Develop Strategic Sales and Marketing Plan Co host weekly radio show Responsible for performance reviews of all Sales Culinary Staff Oversee Weekly Sales Meetings Supervision of 15 Sales Staff Store Set Re Set According To Plan O Gram Implement and Develop Key Performance indicators for all staff both Sales and Culinary Divisions Create Develop Sales Incentive Programs Primary Organizer for Community Catering Banquet Events Implement Bi Annual Sales Retreats Route Sales The above listed experience was the parent company of Food Service Associates Castile Trucking The Shanghai Café Tai Tung Four Seas Alaska Sightseeing Cruise West Chili s of Westminster Wendy s Of The Rockies The Gallery Restaurant Lounge 2 Locations The Quality Hotel Tacoma Dome Crown Pacific Inn Ernst Home Centers Paul s Grocery Mt Baker Vineyards The Hungry Halibut Restaurant Lounge 01 1986 to 01 2008 Education M S Hospitality Management Wing Luke University Shanghai Province Peoples Republic of China Hospitality Management B P S Culinary Management Culinary Management Accomplishments U S Naval Culinary Training USNTC San Diego Ca USS Esteem MSO 438 Member of US Naval Culinary Team 1977 1980 Internship Victor Rossellini Owner Rossellini s 410 Seattle Washington Internship Trotter s Restaurant Chicago Illinois LICENSES AFFILIATIONS American Culinary Federation 234185 C E C SERVE SAFE 7361161 HACCP USDA FDA Alaska Washington and Oregon Food Handler s Card TIPS TAMS Certification National Restaurant Assoc Pro Start Mentor Coach NSTC Certification First Aid CPR AED TWIC FAA Security Clearance and Merchant Mariner s Documents United States Coast Guard Skills advertising Budgeting Budget Bi Business Plan Development Consultation Contract Negotiations Customer Service Customer Service Training delivery documentation special events Fast Financial forecasting hiring inventory control Layout Logistics Marketing Plan marketing Meetings Merchandising negotiations Organizer performance reviews Policies Procurement Purchasing Quality radio Retail SALES Sales Forecasting Shipping Staff Training Strategic Supervision Author

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary To join an organization that will allow me to apply my experience and knowledge Skills Work History Executive Chef 01 2008 to Current Company Name City State Prepare daily meal preparation for 500 4000 man Work Force Camps in remote locations with 4 daily meals and transportable lunches Provision Prepare meals for Commercial Fishing crews of 250 Individuals Develop and cost menu items for targeted food cost Establish maintain purveyor relationships Negotiate property equipment leases and sales Oversee Food Beverage operations for multiple site locations to include administration of weekly purchasing budget Establish par prep standards i e FIFO label and dating foods Perform Train staff in all line positions FOH BOH functions as required Interview hire train review employees as necessary Maintain consistent interviewing and hiring practices Develop and create all banquet catering menus Plan all private and special events Maintain consistent HACCP Serve Safe and Alcohol Service standards and relative documentation wherever required Direct Supervision of 25 50 Employees Oversee all Retail operations Recipe Design Menu Engineering Manage procurement Logistics for all outlets Retail Hospitality Maintain High level of Customer Service Business Plan Development Location Evaluation Management Services Menu Design Layout Restaurant Brewery Design Equipment Purchasing Design Consultation Restaurant Systems and Policies Author employee standards manual Create and facilitate all staff training manuals and related position testing Budgeting Financial Controls Develop implement all marketing advertising strategies Analyze and implement necessary changes to improve guest service or staff efficiency Sales Floor Merchandising Planograms Recipe Development Menu Engineering Operations 01 1997 to 01 2000 Company Name City State Corporate Menu Development Costing and Procurement Logistics for Remote Camps Contract Negotiations for Food Brokerage and Shipping Planning and preparing daily meals for passengers and crew Vendor Relationships and price negotiations Solid relationships with Culinary Unions Responsible for safe and organized operation of galley Organized and planned galley tours for onboard passengers Positive and consistent interaction with passengers Serve Safe CFPM HACCP USDA FDA Alaska Washington Oregon Certified Food Handler Budget forecasting for all individual restaurant entities to include food labor and beverage and diverse costs based upon specific operations Operational adherence for Franchisee of 2 QSR and other Fast Food operations to include corporate oversight of Food Labor and Controllable Costs QSR 18 21 Full Service 30 32 Overall labor costs Responsible for ordering inventory control Oversee complete Food Beverage Operations of multiple full service restaurants Manage the production of 175 400 covers nightly with 5 8m in annual sales Supervision of 475 Seasonal Fulltime Staff with multiple locations Training all FOH to include Wine Beverage service and relative food pairings Training of all BOH to include Food Handling Safe Practices FIFO and Kitchen Systems and recipe plating adherence Recipe Design Menu Engineering Corporate Chef Of 10 Vessel Organization SALES MARKETING Sales Merchandising and delivery of high quality varietal wines foods and beverages Customer Service Training for Sales Staff Overall vineyard management of 37 acres Product Sales Forecasting and Ordering Trends Sales Staff Training Merchandising Develop Strategic Sales and Marketing Plan Co host weekly radio show Responsible for performance reviews of all Sales Culinary Staff Oversee Weekly Sales Meetings Supervision of 15 Sales Staff Store Set Re Set According To Plan O Gram Implement and Develop Key Performance indicators for all staff both Sales and Culinary Divisions Create Develop Sales Incentive Programs Primary Organizer for Community Catering Banquet Events Implement Bi Annual Sales Retreats Route Sales The above listed experience was the parent company of Food Service Associates Castile Trucking The Shanghai Café Tai Tung Four Seas Alaska Sightseeing Cruise West Chili s of Westminster Wendy s Of The Rockies The Gallery Restaurant Lounge 2 Locations The Quality Hotel Tacoma Dome Crown Pacific Inn Ernst Home Centers Paul s Grocery Mt Baker Vineyards The Hungry Halibut Restaurant Lounge 01 1986 to 01 2008 Education M S Hospitality Management Wing Luke University Shanghai Province Peoples Republic of China Hospitality Management B P S Culinary Management Culinary Management Accomplishments U S Naval Culinary Training USNTC San Diego Ca USS Esteem MSO 438 Member of US Naval Culinary Team 1977 1980 Internship Victor Rossellini Owner Rossellini s 410 Seattle Washington Internship Trotter s Restaurant Chicago Illinois LICENSES AFFILIATIONS American Culinary Federation 234185 C E C SERVE SAFE 7361161 HACCP USDA FDA Alaska Washington and Oregon Food Handler s Card TIPS TAMS Certification National Restaurant Assoc Pro Start Mentor Coach NSTC Certification First Aid CPR AED TWIC FAA Security Clearance and Merchant Mariner s Documents United States Coast Guard Skills advertising Budgeting Budget Bi Business Plan Development Consultation Contract Negotiations Customer Service Customer Service Training delivery documentation special events Fast Financial forecasting hiring inventory control Layout Logistics Marketing Plan marketing Meetings Merchandising negotiations Organizer performance reviews Policies Procurement Purchasing Quality radio Retail SALES Sales Forecasting Shipping Staff Training Strategic Supervision Author

Generate a Resume for a Chef Job

EXECUTIVE CHEF Professional Summary Executive Chef with 20 years of experience cooking in American Mexican Asian French and Seafood environments Prior work as prep cook line chef and sous chef Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Bilingual Chef with 20 years in cooking hiring and training staff creating schedules and managing labor costs Executive Chef possessing an innate skill in creating exceptional menu items Leads productive working environments that attract top notch talent Skills American French classic cooking technique Beautiful presentation of food Mexican American cuisine expert Effective planner Extensive catering background Food presentation talent Employed at CAMPEON featured in Village Voice Critics Picks column Employed at LOLITA REDLULU featured in The New York Times Critics Picks column Two Stars Work History Executive Chef 12 2013 to 08 2014 Company Name City State Assisted the owner to create a new sports bar restaurant concept Developed recipes and plate presentations Responsible for the ordering and choosing Chinaware small wares silverware and glassware Created Menus prep lists for each station and delegated duties to each member of the HOH Coordinated activities concerning food preparation kitchen and storage areas Monitored food production areas for safety and sanitation practices and procedures Set up production cycles ensures proper inventory levels were available Hands on execution of the line directing kitchen employees with food production Conducted proper pre meals and other educational seminars with front of the house employees Purchased food items and various products for the operation of the restaurant Reduced food costs by 28 percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Maintained updated knowledge of local competition and restaurant industry trends Developed menus pricing and special food offerings to increase revenue and customer satisfaction Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Actively involved in cost control sanitation menu development training recruitment private dining and catering Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Achieved and exceeded performance budget and team goals Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Created and managed budgets for operations and capital equipment Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends Planned lunch dinner and bar menus as well as special menus for in house special events and catering Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Executive Sous Chef 10 2012 to 11 2013 Company Name City State Responsible for receiving purchases checked schedules and opening of the kitchen restaurant Catered large corporate events fashion restaurant weeks and the holiday season Responsible for maintaining cleanliness and order in the absence of the executive chef Conducted proper pre meals and other educational seminars with front of the house employees Responsible for running the restaurant when the Executive chef went on vacation Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Promptly reported any maintenance and repair issues throughout our service log Expertly managed 40 staff and maintained appropriate staffing levels throughout shifts Executive Chef 05 2009 to 08 2012 Company Name City State Created charts for cleaning efficiency food and labor controls Created detail recipes and standards for menus and specials Managed BOH operations at both restaurants in Connecticut Reduced food costs by 28 percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Practiced safe food handling procedures at all times Successfully reduced the restaurant s annual food and labor costs by number through proper budgeting scheduling and management of inventory Working Chef 01 2007 to 01 2009 Company Name City State An exclusive 100 seat nightclub serving a French American modern global Tapas menu Developed new menu design recipes and plate presentations Overhauled food and labor controls for better efficiency Responsible for food and beverage inventory purchases and controls Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Actively involved in cost control sanitation menu development training recruitment private dining and catering Lead Line Cook Sous Chef 01 1992 to 01 2007 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Led shifts while personally preparing food items and executing requests based on required specifications Achieved and exceeded performance budget and team goals Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Practiced safe food handling procedures at all times Education Bachelor of Arts Philosophy 2001 City College of New York City State Philosophy Member of Philosophy Club Received half Scholarship for a Master Degree Certifications NYC Qualifying Certificate in Food Protection 07 06676 Serv Safe Certification 6561937 Skills Budgeting charts concept Cooking directing English Special Events fashion French Inventory Optimization Organizing policies presentations speaker Purchasing quality Receiving Safety Scheduling seminars Spanish Additional Information PRESS

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Professional Summary Executive Chef with 20 years of experience cooking in American Mexican Asian French and Seafood environments Prior work as prep cook line chef and sous chef Energetic culinary professional with a blend of creativity passion for food and exceptional cooking skills Works well as a dynamic leader in high pressure settings Bilingual Chef with 20 years in cooking hiring and training staff creating schedules and managing labor costs Executive Chef possessing an innate skill in creating exceptional menu items Leads productive working environments that attract top notch talent Skills American French classic cooking technique Beautiful presentation of food Mexican American cuisine expert Effective planner Extensive catering background Food presentation talent Employed at CAMPEON featured in Village Voice Critics Picks column Employed at LOLITA REDLULU featured in The New York Times Critics Picks column Two Stars Work History Executive Chef 12 2013 to 08 2014 Company Name City State Assisted the owner to create a new sports bar restaurant concept Developed recipes and plate presentations Responsible for the ordering and choosing Chinaware small wares silverware and glassware Created Menus prep lists for each station and delegated duties to each member of the HOH Coordinated activities concerning food preparation kitchen and storage areas Monitored food production areas for safety and sanitation practices and procedures Set up production cycles ensures proper inventory levels were available Hands on execution of the line directing kitchen employees with food production Conducted proper pre meals and other educational seminars with front of the house employees Purchased food items and various products for the operation of the restaurant Reduced food costs by 28 percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Maintained updated knowledge of local competition and restaurant industry trends Developed menus pricing and special food offerings to increase revenue and customer satisfaction Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Actively involved in cost control sanitation menu development training recruitment private dining and catering Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Achieved and exceeded performance budget and team goals Inspected kitchens to observe food preparation quality and service food appearance and cleanliness of production and service areas Created and managed budgets for operations and capital equipment Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends Planned lunch dinner and bar menus as well as special menus for in house special events and catering Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Executive Sous Chef 10 2012 to 11 2013 Company Name City State Responsible for receiving purchases checked schedules and opening of the kitchen restaurant Catered large corporate events fashion restaurant weeks and the holiday season Responsible for maintaining cleanliness and order in the absence of the executive chef Conducted proper pre meals and other educational seminars with front of the house employees Responsible for running the restaurant when the Executive chef went on vacation Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Promptly reported any maintenance and repair issues throughout our service log Expertly managed 40 staff and maintained appropriate staffing levels throughout shifts Executive Chef 05 2009 to 08 2012 Company Name City State Created charts for cleaning efficiency food and labor controls Created detail recipes and standards for menus and specials Managed BOH operations at both restaurants in Connecticut Reduced food costs by 28 percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Developed menus pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control sanitation menu development training recruitment private dining and catering Practiced safe food handling procedures at all times Successfully reduced the restaurant s annual food and labor costs by number through proper budgeting scheduling and management of inventory Working Chef 01 2007 to 01 2009 Company Name City State An exclusive 100 seat nightclub serving a French American modern global Tapas menu Developed new menu design recipes and plate presentations Overhauled food and labor controls for better efficiency Responsible for food and beverage inventory purchases and controls Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Actively involved in cost control sanitation menu development training recruitment private dining and catering Lead Line Cook Sous Chef 01 1992 to 01 2007 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Led shifts while personally preparing food items and executing requests based on required specifications Achieved and exceeded performance budget and team goals Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Practiced safe food handling procedures at all times Education Bachelor of Arts Philosophy 2001 City College of New York City State Philosophy Member of Philosophy Club Received half Scholarship for a Master Degree Certifications NYC Qualifying Certificate in Food Protection 07 06676 Serv Safe Certification 6561937 Skills Budgeting charts concept Cooking directing English Special Events fashion French Inventory Optimization Organizing policies presentations speaker Purchasing quality Receiving Safety Scheduling seminars Spanish Additional Information PRESS

Generate a Resume for a Chef Job

SOUS CHEF Work Experience Sous Chef Jul 2010 Company Name City State Assisted cooks in the preparation of green salads fruit salads and pasta salads Worked the sauté and fry stations Plated and distributed completed dishes to waiters Improved the accuracy of filled orders by changing the procedure of sharing tickets Took inventory and placed orders assisted in the food and beverage operations Front Desk Agent Company Name City State Assisted the Property Coordinator with daily tasks and worked on hotel computer programming systems Worked with HR department to control staffing and perform employee performance evaluations Handled property functions on daily basis to ensure best performance and persistent upgrading in customer service employee proficiency performance marketing property ambience and income Handled room reservation Adjusted auditing reports Received and send telephone messages and facsimiles Front Desk Manager Jan 2013 to Jan 2014 Company Name City State Process guest registration including calculation and collection of payment Conduct night audit as assigned Processed all financial transactions including the verification and processing of credit card transactions in accordance with company policies and procedures and complete shift reports Maintain room status inventory Respond to guest inquires and request regarding hotel services reservations local attractions directions etc Efficient in several software systems PBX and OPERA Perform work duties in accordance with safety and security policies and procedures Guest Service Recovery Night Audit IHG Rewards Gold Level Rewards Champion Kept track of all enrollments for reward members Maintained excellence according to IHG s standards for monthly enrollments Completed several IHG Rewards Compliance training seminars Baquet Front desk Jan 2010 to Jan 2013 Company Name City State Assisted with administration work contracts contract changes certificates Prepared access cards ordered products Selected the right candidates for the company s needs Became familiar with various laws such as ADA FMLA and Workers Compensation Front Desk Agent Jan 2011 to Jan 2012 Company Name City State Accomplished appointment scheduling data entry and revenue management met sales goals Interact with customers on a daily basis via face to face or multi line phone Prep Cook Banquet Upheld Department of Health policies by maintaining a sanitary and pleasant dining environment Prepared meals to customer satisfaction and performed inventory management Shift Supervisor Host Jun 2007 to Dec 2007 Company Name City State In charge of all hosts hostesses during my time as shift supervisor responsible for the front of the house Checked time sheets to ensure employees were clocking out properly trained new employees on POS system Perform work duties in accordance with regulations such as OSHA HAZCOM and Blood Borne Illnesses Career Overview A highly motivated productive and customer focused team player with strong communication interpersonal organizational time management analytical and problem solving skills Reliable and dedicated with the ability to grasp and apply new procedures quickly organize and prioritize tasks to meet deadlines and adapt readily to new challenges Core Strengths Promoting hotel facilities Customer service Hospitality Supervising Resolving guest disputes Project Management Marketing Experienced in multiple reservation systems Strong influencing communication skills In depth knowledge of the hotel hospitality leisure and service sector Able to identify understand and give priority to urgent issues Working long hours under pressure and tight deadlines Accounting Revenue Management Accomplishments Hilton Garden Inn Opening Team Member Woodbridge Virginia Educational Background Master s Business Administration 2015 Stratford University City State GPA GPA 3 8 Magna Cum Lade Business Administration GPA 3 8 Magna Cum Lade Bachelors of Arts Hospitality Management 2013 Stratford University City State USA Hospitality Management Associate of Applied Science Advanced Culinary Arts 2010 Stratford City State USA Advanced Culinary Arts C C Certifications and Trainings City State TIPS certified CPR AED Certified Certified Food Handler State of Virginia Food Management Professional State of Virginia IHG Training OnQ Training Certified Culinarian 2010 Skills ADA compliance auditing computer programming contracts CPR credit customer satisfaction customer service data entry Department of Health financial HR inventory management Cost accounting marketing access PBX policies POS safety sales scheduling seminars staffing supervisor

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SOUS CHEF Work Experience Sous Chef Jul 2010 Company Name City State Assisted cooks in the preparation of green salads fruit salads and pasta salads Worked the sauté and fry stations Plated and distributed completed dishes to waiters Improved the accuracy of filled orders by changing the procedure of sharing tickets Took inventory and placed orders assisted in the food and beverage operations Front Desk Agent Company Name City State Assisted the Property Coordinator with daily tasks and worked on hotel computer programming systems Worked with HR department to control staffing and perform employee performance evaluations Handled property functions on daily basis to ensure best performance and persistent upgrading in customer service employee proficiency performance marketing property ambience and income Handled room reservation Adjusted auditing reports Received and send telephone messages and facsimiles Front Desk Manager Jan 2013 to Jan 2014 Company Name City State Process guest registration including calculation and collection of payment Conduct night audit as assigned Processed all financial transactions including the verification and processing of credit card transactions in accordance with company policies and procedures and complete shift reports Maintain room status inventory Respond to guest inquires and request regarding hotel services reservations local attractions directions etc Efficient in several software systems PBX and OPERA Perform work duties in accordance with safety and security policies and procedures Guest Service Recovery Night Audit IHG Rewards Gold Level Rewards Champion Kept track of all enrollments for reward members Maintained excellence according to IHG s standards for monthly enrollments Completed several IHG Rewards Compliance training seminars Baquet Front desk Jan 2010 to Jan 2013 Company Name City State Assisted with administration work contracts contract changes certificates Prepared access cards ordered products Selected the right candidates for the company s needs Became familiar with various laws such as ADA FMLA and Workers Compensation Front Desk Agent Jan 2011 to Jan 2012 Company Name City State Accomplished appointment scheduling data entry and revenue management met sales goals Interact with customers on a daily basis via face to face or multi line phone Prep Cook Banquet Upheld Department of Health policies by maintaining a sanitary and pleasant dining environment Prepared meals to customer satisfaction and performed inventory management Shift Supervisor Host Jun 2007 to Dec 2007 Company Name City State In charge of all hosts hostesses during my time as shift supervisor responsible for the front of the house Checked time sheets to ensure employees were clocking out properly trained new employees on POS system Perform work duties in accordance with regulations such as OSHA HAZCOM and Blood Borne Illnesses Career Overview A highly motivated productive and customer focused team player with strong communication interpersonal organizational time management analytical and problem solving skills Reliable and dedicated with the ability to grasp and apply new procedures quickly organize and prioritize tasks to meet deadlines and adapt readily to new challenges Core Strengths Promoting hotel facilities Customer service Hospitality Supervising Resolving guest disputes Project Management Marketing Experienced in multiple reservation systems Strong influencing communication skills In depth knowledge of the hotel hospitality leisure and service sector Able to identify understand and give priority to urgent issues Working long hours under pressure and tight deadlines Accounting Revenue Management Accomplishments Hilton Garden Inn Opening Team Member Woodbridge Virginia Educational Background Master s Business Administration 2015 Stratford University City State GPA GPA 3 8 Magna Cum Lade Business Administration GPA 3 8 Magna Cum Lade Bachelors of Arts Hospitality Management 2013 Stratford University City State USA Hospitality Management Associate of Applied Science Advanced Culinary Arts 2010 Stratford City State USA Advanced Culinary Arts C C Certifications and Trainings City State TIPS certified CPR AED Certified Certified Food Handler State of Virginia Food Management Professional State of Virginia IHG Training OnQ Training Certified Culinarian 2010 Skills ADA compliance auditing computer programming contracts CPR credit customer satisfaction customer service data entry Department of Health financial HR inventory management Cost accounting marketing access PBX policies POS safety sales scheduling seminars staffing supervisor

Generate a Resume for a Chef Job

MANAGER PIZZA CHEF Summary Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste Skilled Pizza Chef with exceptional knowledge of baking times methods temperatures and flavors Understands proper function and maintenance of all pizza utensils and equipment Pizza Chef possessing an innate skill in creating exceptional menu items Leads productive working environments Motivated Pizza Chef offering over 30 years experience in the food industry Focused on high standards for taste and quality while maintaining profitable margins Superior communication and leadership skills Flexible person who excels in a fast paced environment looking for a position with growth opportunities Outgoing and familiar with cash and food handling procedures Possesses strong communication and time management skills Meticulous and excellent at juggling multiple tasks and working under pressure Broad industry experience Experienced and professional with strong leadership and relationship building skills Highlights Quick problem solver Thrives in fast paced environment Committed team player Courteous professional demeanor Able to work in continuously standing position Prefer to work nights and weekends Assumes 100 responsibility for quality of products Experience Manager Pizza chef 01 1989 04 2007 Company Name City State Made gourmet Pizza neapolitan pizza pan pizza sicilian stromboli calzone insideout pizza bolibuns garlic knots Helped with fryer and grill when needed Inventoried and restocked items throughout day Developed and maintained positive working relationships with others to reach business goals Routinely cleaned work areas glassware and silverware throughout each shift Skillfully promoted items on beverage lists and restaurant specials Developed and maintained positive working relationships with others to reach business goals Inventoried and restocked items throughout day Verified cash drawer against the day s receipts Restocked refilled condiments organized pantry area and swept and mopped floors Assertively upsold beverages appetizers and desserts Assisted co workers whenever possible Operated all kitchen equipment adeptly Stocked and maintained cleanliness of stations Cashier 05 2008 02 2013 Company Name City State Cashier hogies and steaks Consistently provided professional friendly and engaging service Skillfully promoted items Routinely supported other areas of the restaurant as requested including answering telephones and completing financial transactions for other staff Demonstrated genuine hospitality while greeting and establishing rapport with guests Provided friendly and attentive service Verified cash drawer against the day s receipts Maintained complete knowledge of restaurant menu Assisted with guest inquiries take out orders and restaurant cleanliness Operated all kitchen equipment adeptly Routinely removed trash and debris from restaurant Stocked and maintained cleanliness of stations 01 1985 Current House painter Painted surfaces using brushes spray guns and paint rollers Applied putty wood filler spackling and caulks to prep uneven surfaces Mixed and matched paints according to customer specifications Applied primer paints varnishes and lacquers to walls and surfaces Protected all surfaces with drop cloths prior to and during painting Applied exterior caulking to building joints and seams Performed flat glass repairs and minor structural repairs to concrete and wood decks window trim windows and door casings Minimized disruption of client space and thoroughly cleaned up after the completion of each job Taped around windows and fixtures prior to painting walls Painted indoor areas such as hallways bathrooms and lobbies Cleaned and properly stored all paint equipment and supplies at the end of each work day Bid on projects prepped the sites and completed the projects in line with customer specifications Cleaned the exterior of buildings using a motorized power washer Prepared trim walls and ceilings for painting by cleaning smoothing and priming Climbed scaffolding staging ladders and planks to reach work area surfaces Worked a flexible schedule including some holidays and weekends depending on the shifting needs of each project Selected the proper amount and type of thinners and accelerant to be used for each specific job Applied paint with cloth brush sponge and fingers to create special effects Completed tear down of existing structures and prepared for new construction Accurately estimated time and materials costs for projects Requisitioned new supplies and equipment Cleared drains and downspouts and cleaned gutters Loaded and unloaded building materials used for construction Set ladders scaffolds and hoists in place for taking supplies to roofs Sprayed walls with waterproof compound Blended paints and correctly matched colors Installed waterworks Education 1986 High School Diploma South Philadelphia High School City State Skills Quick problem solver Thrives in fast paced environment Committed team player Courteous professional demeanor Able to work in continuously standing position Prefer to work nights and weekends Assumes 100 responsibility for quality of products

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:MANAGER PIZZA CHEF Summary Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste Skilled Pizza Chef with exceptional knowledge of baking times methods temperatures and flavors Understands proper function and maintenance of all pizza utensils and equipment Pizza Chef possessing an innate skill in creating exceptional menu items Leads productive working environments Motivated Pizza Chef offering over 30 years experience in the food industry Focused on high standards for taste and quality while maintaining profitable margins Superior communication and leadership skills Flexible person who excels in a fast paced environment looking for a position with growth opportunities Outgoing and familiar with cash and food handling procedures Possesses strong communication and time management skills Meticulous and excellent at juggling multiple tasks and working under pressure Broad industry experience Experienced and professional with strong leadership and relationship building skills Highlights Quick problem solver Thrives in fast paced environment Committed team player Courteous professional demeanor Able to work in continuously standing position Prefer to work nights and weekends Assumes 100 responsibility for quality of products Experience Manager Pizza chef 01 1989 04 2007 Company Name City State Made gourmet Pizza neapolitan pizza pan pizza sicilian stromboli calzone insideout pizza bolibuns garlic knots Helped with fryer and grill when needed Inventoried and restocked items throughout day Developed and maintained positive working relationships with others to reach business goals Routinely cleaned work areas glassware and silverware throughout each shift Skillfully promoted items on beverage lists and restaurant specials Developed and maintained positive working relationships with others to reach business goals Inventoried and restocked items throughout day Verified cash drawer against the day s receipts Restocked refilled condiments organized pantry area and swept and mopped floors Assertively upsold beverages appetizers and desserts Assisted co workers whenever possible Operated all kitchen equipment adeptly Stocked and maintained cleanliness of stations Cashier 05 2008 02 2013 Company Name City State Cashier hogies and steaks Consistently provided professional friendly and engaging service Skillfully promoted items Routinely supported other areas of the restaurant as requested including answering telephones and completing financial transactions for other staff Demonstrated genuine hospitality while greeting and establishing rapport with guests Provided friendly and attentive service Verified cash drawer against the day s receipts Maintained complete knowledge of restaurant menu Assisted with guest inquiries take out orders and restaurant cleanliness Operated all kitchen equipment adeptly Routinely removed trash and debris from restaurant Stocked and maintained cleanliness of stations 01 1985 Current House painter Painted surfaces using brushes spray guns and paint rollers Applied putty wood filler spackling and caulks to prep uneven surfaces Mixed and matched paints according to customer specifications Applied primer paints varnishes and lacquers to walls and surfaces Protected all surfaces with drop cloths prior to and during painting Applied exterior caulking to building joints and seams Performed flat glass repairs and minor structural repairs to concrete and wood decks window trim windows and door casings Minimized disruption of client space and thoroughly cleaned up after the completion of each job Taped around windows and fixtures prior to painting walls Painted indoor areas such as hallways bathrooms and lobbies Cleaned and properly stored all paint equipment and supplies at the end of each work day Bid on projects prepped the sites and completed the projects in line with customer specifications Cleaned the exterior of buildings using a motorized power washer Prepared trim walls and ceilings for painting by cleaning smoothing and priming Climbed scaffolding staging ladders and planks to reach work area surfaces Worked a flexible schedule including some holidays and weekends depending on the shifting needs of each project Selected the proper amount and type of thinners and accelerant to be used for each specific job Applied paint with cloth brush sponge and fingers to create special effects Completed tear down of existing structures and prepared for new construction Accurately estimated time and materials costs for projects Requisitioned new supplies and equipment Cleared drains and downspouts and cleaned gutters Loaded and unloaded building materials used for construction Set ladders scaffolds and hoists in place for taking supplies to roofs Sprayed walls with waterproof compound Blended paints and correctly matched colors Installed waterworks Education 1986 High School Diploma South Philadelphia High School City State Skills Quick problem solver Thrives in fast paced environment Committed team player Courteous professional demeanor Able to work in continuously standing position Prefer to work nights and weekends Assumes 100 responsibility for quality of products

Generate a Resume for a Chef Job

ASSISTANT CHEF Highlights Microsoft Word Excel PowerPoint and Access Experience May 2015 to Current Company Name City State Assistant Chef Oct 2008 to Nov 2011 Developed and prepared meals Coordinated with manager and supervised kitchen staff Communicated with clients to fulfill their needs Financial Aid Office Assistant Jun 2013 to Jun 2015 Company Name City State Developed excel projects for budgeting calculating student needs etc Evaluated and processed numerous documents daily Performed data entry Consulted with students and assisted with financial aid documents Education Bachelor of Science Finance CPA Eligible Business June 2017 Portland State University City State GPA GPA 3 84 GPA 3 66 Finance CPA Eligible GPA 3 84 GPA 3 66 Business Associate of Science December 2014 Portland Community College City State GPA GPA 3 89 President s List GPA 3 89 President s List Languages Fluent in English and Spanish conversational French Skills budgeting clients data entry Fluent in English financial conversational French Access Excel PowerPoint Microsoft Word Spanish

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:ASSISTANT CHEF Highlights Microsoft Word Excel PowerPoint and Access Experience May 2015 to Current Company Name City State Assistant Chef Oct 2008 to Nov 2011 Developed and prepared meals Coordinated with manager and supervised kitchen staff Communicated with clients to fulfill their needs Financial Aid Office Assistant Jun 2013 to Jun 2015 Company Name City State Developed excel projects for budgeting calculating student needs etc Evaluated and processed numerous documents daily Performed data entry Consulted with students and assisted with financial aid documents Education Bachelor of Science Finance CPA Eligible Business June 2017 Portland State University City State GPA GPA 3 84 GPA 3 66 Finance CPA Eligible GPA 3 84 GPA 3 66 Business Associate of Science December 2014 Portland Community College City State GPA GPA 3 89 President s List GPA 3 89 President s List Languages Fluent in English and Spanish conversational French Skills budgeting clients data entry Fluent in English financial conversational French Access Excel PowerPoint Microsoft Word Spanish

Generate a Resume for a Chef Job

EXECUTIVE CHEF Executive Profile More than twenty years of progressively responsible experience as a dynamic resourceful and skilled Executive Chef with a proven success record in both fine dining and catering Associate of Occupational Studies in Culinary Arts from The Culinary Institute of America Supervised a staff of 40 to prepare as many as 5 000 meals per day Highly organized initiated and coordinated all pastry production for four restaurants and a catering company Very professional experienced in developing new food concepts and applications Skill Highlights Multi operation hospitality management High degree of drive and determination Proven leadership skills Special dietary needs expert Adaptable Staff development talent Core Accomplishments Directed the operation and organization of kitchens and all food related activities including the presentation and serving of food Created and explored new cuisines Milwaukee Journal Sentinel Carol Deptolla s Top 30 Restaurants of 2011 Professional Experience Executive Chef 11 2014 to Current Company Name City State Effectively plan and develop menus for the club considering factors such as product availability food and service cost marketing conditions and business volume Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Full accountability and responsibility for all Café Kitchen operational functions Additional roles in Ordering Receiving Inventory and Loss Prevention Developed Scratch Pastry Program to produce and distribute from Bristlecones s kitchen to sister clubs Premium Club Chef 01 2014 to 11 2014 Company Name City State Directly responsible for food and labor costs menu development recipe creation and standardization of recipe production to ensure consistency Promote positive public relations with guests Oversaw three fine dining kitchen operations and all aspects of food production to ensure high quality food standards are met on a daily basis Change menus daily for two outlets and pastry menu for each home stand Responsible for all non game day catered events and some game day events Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football Executive Pastry Chef 03 2013 to 01 2014 Company Name City State Ensure brand quality consistency and adherence to standards Developed sratch menu and implement new items for game stands Ensure that all pastries are consistently prepared and served according to the restaurants outlets and banquet facility portioning and serving standards Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football Executive Pastry Chef 06 2012 to 03 2013 Company Name City State Ordered and controlled inventory Developed scratch menu and implement daily specials Introduced new and modified existing recipes Responsible for all pastry and savory baked goods food costing Executive Chef 10 2009 to 09 2011 Company Name City State In this organic vegetarian restaurant I have created seasonal menus with a heavy emphasis on vegan gluten free and living food items Responsible for all pastry production for in house and retail sale Develop own methods and recipes to create tasty vegetarian vegan cuisine Supervised and evaluated staff implemented budgets fore casted trends and negotiated prices with vendors Developed and held monthly cooking classes for the public Executive Chef 09 2001 to 09 2003 Company Name City State Created all menus oversaw all savory and sweet food production and kitchen staff ordered and controlled food inventory Trained all kitchen staff and adhered to company budgets Developed and held cooking baking and candy making classes for the public Executive Chef 06 1998 to 08 2001 Company Name City State Ordered and controlled inventory Developed weekly menus and implemented daily specials Introduced new and modified existing recipes Worked on all baked goods for retail sale which included wedding cakes candies savory pastries and other baked goods Executive Pastry Chef 04 1991 to 05 1995 Company Name City State Initially set up and coordinated all pastry department operations for the company managing four restaurants and a catering company on Pier 39 Supervised and evaluated staff implemented budgets forecasted trends and negotiated prices with vendors Interacted with health inspectors and other regulators Ordered and maintained inventory Oversaw the distribution of product from central location Education Associate of Occupational Studies Culinary Arts 1991 The Culinary Institute of America City State Culinary Arts Skills Budgets Cooking Costing Inventory Managing Public Relations Quality Retail

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Executive Profile More than twenty years of progressively responsible experience as a dynamic resourceful and skilled Executive Chef with a proven success record in both fine dining and catering Associate of Occupational Studies in Culinary Arts from The Culinary Institute of America Supervised a staff of 40 to prepare as many as 5 000 meals per day Highly organized initiated and coordinated all pastry production for four restaurants and a catering company Very professional experienced in developing new food concepts and applications Skill Highlights Multi operation hospitality management High degree of drive and determination Proven leadership skills Special dietary needs expert Adaptable Staff development talent Core Accomplishments Directed the operation and organization of kitchens and all food related activities including the presentation and serving of food Created and explored new cuisines Milwaukee Journal Sentinel Carol Deptolla s Top 30 Restaurants of 2011 Professional Experience Executive Chef 11 2014 to Current Company Name City State Effectively plan and develop menus for the club considering factors such as product availability food and service cost marketing conditions and business volume Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Full accountability and responsibility for all Café Kitchen operational functions Additional roles in Ordering Receiving Inventory and Loss Prevention Developed Scratch Pastry Program to produce and distribute from Bristlecones s kitchen to sister clubs Premium Club Chef 01 2014 to 11 2014 Company Name City State Directly responsible for food and labor costs menu development recipe creation and standardization of recipe production to ensure consistency Promote positive public relations with guests Oversaw three fine dining kitchen operations and all aspects of food production to ensure high quality food standards are met on a daily basis Change menus daily for two outlets and pastry menu for each home stand Responsible for all non game day catered events and some game day events Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football Executive Pastry Chef 03 2013 to 01 2014 Company Name City State Ensure brand quality consistency and adherence to standards Developed sratch menu and implement new items for game stands Ensure that all pastries are consistently prepared and served according to the restaurants outlets and banquet facility portioning and serving standards Extensive travel to other DNC venues to aid in support in playoffs and championship games for baseball and football Executive Pastry Chef 06 2012 to 03 2013 Company Name City State Ordered and controlled inventory Developed scratch menu and implement daily specials Introduced new and modified existing recipes Responsible for all pastry and savory baked goods food costing Executive Chef 10 2009 to 09 2011 Company Name City State In this organic vegetarian restaurant I have created seasonal menus with a heavy emphasis on vegan gluten free and living food items Responsible for all pastry production for in house and retail sale Develop own methods and recipes to create tasty vegetarian vegan cuisine Supervised and evaluated staff implemented budgets fore casted trends and negotiated prices with vendors Developed and held monthly cooking classes for the public Executive Chef 09 2001 to 09 2003 Company Name City State Created all menus oversaw all savory and sweet food production and kitchen staff ordered and controlled food inventory Trained all kitchen staff and adhered to company budgets Developed and held cooking baking and candy making classes for the public Executive Chef 06 1998 to 08 2001 Company Name City State Ordered and controlled inventory Developed weekly menus and implemented daily specials Introduced new and modified existing recipes Worked on all baked goods for retail sale which included wedding cakes candies savory pastries and other baked goods Executive Pastry Chef 04 1991 to 05 1995 Company Name City State Initially set up and coordinated all pastry department operations for the company managing four restaurants and a catering company on Pier 39 Supervised and evaluated staff implemented budgets forecasted trends and negotiated prices with vendors Interacted with health inspectors and other regulators Ordered and maintained inventory Oversaw the distribution of product from central location Education Associate of Occupational Studies Culinary Arts 1991 The Culinary Institute of America City State Culinary Arts Skills Budgets Cooking Costing Inventory Managing Public Relations Quality Retail

Generate a Resume for a Chef Job

ASSISTANT CHEF Professional Summary I am seeking a competitive and challenging environment where I can serve your organization and establish a career for myself I want to excel in this field with hard work perseverance and dedication Education and Training Bachelor s Degree Healthcare Administration Jan 2016 NEW ENGLAND COLLEGE City State GPA Graduated Magna Cum Laude Healthcare Administration Graduated Magna Cum Laude Associate s Degree Culinary Arts Sep 2005 ART INSTITUTE OF WASHINGTON City State Culinary Arts Skill Highlights Personal and professional integrity Relationship and team building Proven patience and self discipline Effectively influences others Professional Experience Company Name City State Assistant Chef 01 2012 to 06 2014 Led and trained workers of 4 in food preparation service sanitation and safety procedures Resolved customer complaints regarding food service Purchased or requisitioned supplies and equipment needed to ensure quality and timely delivery of services Observed and evaluated workers and work procedures to ensure quality standards and service and complete disciplinary write ups Specify food portions and courses production and time sequences and workstation and equipment arrangements Inspect supplies equipment and work areas to ensure efficient service and conformance to standards Assigned duties responsibilities and work stations to 4 employees in accordance with work requirements Conducted meetings and collaborated with other personnel to plan menus serving arrangements and related details Company Name City State SBA Kitchen 07 2010 to 05 2014 Check the quality of raw or cooked food products to ensure that standards are met Prepare and cook foods of all types either on a regular basis or for special guests or functions Assists Executive Chef and Sous Chefs with preparing food for Presidential functions Assists Chefs with preparing meals for the first family Follow recipes and presentation specification as set by the White House staff and Executive Chef Company Name City State Restaurant Cook 08 2008 to 06 2009 Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills and roasters Ensure freshness of food and ingredients by checking for quality keeping track of old and new items and rotating stock Portion arrange and garnish food and serve food to waiters or patrons Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils Consult with supervisory staff to plan menus taking into consideration factors such as costs and special event needs Company Name City State Cook 08 2005 to 06 2008 Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Substitute for or assist other cooks during emergencies or rush periods Carve and trim meats such as beef veal ham pork and lamb for hot or cold service or for sandwiches Take and record temperature of food and food storage areas such as refrigerators and freezers Prepare a variety of foods such as meats vegetables desserts according to customers orders or supervisors instructions following approved procedures Company Name City State Accounts Receivable 10 2003 to 08 2005 Locate and notify customers of delinquent accounts by mail telephone or personal visits to solicit payment Operate computers programmed with accounting software to record store and analyze information Check figures postings and documents for correct entry mathematical accuracy and proper codes Receive record and bank cash checks and vouchers Comply with federal state and company policies procedures and regulations Code documents according to company procedures Match order forms with invoices and record the necessary information Perform general office duties such as filing answering telephones and handling routine correspondence Prepare bank deposits by compiling data from cashiers verifying and balancing receipts and sending cash checks or other forms of payment to banks Calculate prepare and issue bills invoices account statements and other financial statements according to established procedures Company Name City State Administrative Assistant 03 2002 to 10 2003 Answer telephones and give information to callers take messages or transfer calls to appropriate individuals Set up and maintain paper and electronic filing systems for records correspondence and other material Locate and attach appropriate files to incoming correspondence requiring replies Open read route and distribute incoming mail or other materials and answer routine letters Make copies of correspondence or other printed material Mail newsletters promotional material or other information Skills Exceptional listener and communicator who can convey information verbally and in writing Computer literate with extensive knowledge covering applications of word processing spreadsheets and e mail Resourceful team player which excels at building and trusting relationships with customers and colleagues Problem solver who can generate workable situations and resolve complaints

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:ASSISTANT CHEF Professional Summary I am seeking a competitive and challenging environment where I can serve your organization and establish a career for myself I want to excel in this field with hard work perseverance and dedication Education and Training Bachelor s Degree Healthcare Administration Jan 2016 NEW ENGLAND COLLEGE City State GPA Graduated Magna Cum Laude Healthcare Administration Graduated Magna Cum Laude Associate s Degree Culinary Arts Sep 2005 ART INSTITUTE OF WASHINGTON City State Culinary Arts Skill Highlights Personal and professional integrity Relationship and team building Proven patience and self discipline Effectively influences others Professional Experience Company Name City State Assistant Chef 01 2012 to 06 2014 Led and trained workers of 4 in food preparation service sanitation and safety procedures Resolved customer complaints regarding food service Purchased or requisitioned supplies and equipment needed to ensure quality and timely delivery of services Observed and evaluated workers and work procedures to ensure quality standards and service and complete disciplinary write ups Specify food portions and courses production and time sequences and workstation and equipment arrangements Inspect supplies equipment and work areas to ensure efficient service and conformance to standards Assigned duties responsibilities and work stations to 4 employees in accordance with work requirements Conducted meetings and collaborated with other personnel to plan menus serving arrangements and related details Company Name City State SBA Kitchen 07 2010 to 05 2014 Check the quality of raw or cooked food products to ensure that standards are met Prepare and cook foods of all types either on a regular basis or for special guests or functions Assists Executive Chef and Sous Chefs with preparing food for Presidential functions Assists Chefs with preparing meals for the first family Follow recipes and presentation specification as set by the White House staff and Executive Chef Company Name City State Restaurant Cook 08 2008 to 06 2009 Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills and roasters Ensure freshness of food and ingredients by checking for quality keeping track of old and new items and rotating stock Portion arrange and garnish food and serve food to waiters or patrons Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils Consult with supervisory staff to plan menus taking into consideration factors such as costs and special event needs Company Name City State Cook 08 2005 to 06 2008 Inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices Substitute for or assist other cooks during emergencies or rush periods Carve and trim meats such as beef veal ham pork and lamb for hot or cold service or for sandwiches Take and record temperature of food and food storage areas such as refrigerators and freezers Prepare a variety of foods such as meats vegetables desserts according to customers orders or supervisors instructions following approved procedures Company Name City State Accounts Receivable 10 2003 to 08 2005 Locate and notify customers of delinquent accounts by mail telephone or personal visits to solicit payment Operate computers programmed with accounting software to record store and analyze information Check figures postings and documents for correct entry mathematical accuracy and proper codes Receive record and bank cash checks and vouchers Comply with federal state and company policies procedures and regulations Code documents according to company procedures Match order forms with invoices and record the necessary information Perform general office duties such as filing answering telephones and handling routine correspondence Prepare bank deposits by compiling data from cashiers verifying and balancing receipts and sending cash checks or other forms of payment to banks Calculate prepare and issue bills invoices account statements and other financial statements according to established procedures Company Name City State Administrative Assistant 03 2002 to 10 2003 Answer telephones and give information to callers take messages or transfer calls to appropriate individuals Set up and maintain paper and electronic filing systems for records correspondence and other material Locate and attach appropriate files to incoming correspondence requiring replies Open read route and distribute incoming mail or other materials and answer routine letters Make copies of correspondence or other printed material Mail newsletters promotional material or other information Skills Exceptional listener and communicator who can convey information verbally and in writing Computer literate with extensive knowledge covering applications of word processing spreadsheets and e mail Resourceful team player which excels at building and trusting relationships with customers and colleagues Problem solver who can generate workable situations and resolve complaints

Generate a Resume for a Chef Job

SOUS CHEF Summary Current General Manager of Jersey Mike s in Boca Park I strive to make every business I m employed by succeed beyond expectations Since becoming GM over the past 15 months I have increased sales by over 30 Bartender with more than 4 years experience in a nightclub bar setting Driven to provide guests with exceptional service and genuine hospitality I m also a talented Sous chef 7 of the 11 years of cooking Started at the beginning of college at the bottom as a dishwasher Quickly moved up ranks until I was managing my own lunches my own staff members under me and enjoyed since Successful at consistently delivering the highest quality food and service I go the extra mile for any employer I work for Highlights ServSafe certified TAM Card Food Handler s Card Knife skills A Operations Management Business development P L management Complex problem solver Staff development training Accomplishments Business Development Successfully grew current business by increasing sales of Jersey Mike s over 30 since becoming the General Manager 14 months ago 3rd place 2013 NC Fire on the Rock Team Canyons Cross state competition of chefs sous from different restaurants on a cook off containing secret North Carolina local ingredients We had 8 hours to complete a 4 course meal enough for 150 guests This was a great personal experience I have worked full time since I was 14 5 years old Throughout college I worked 40 hours weekly in the kitchen not including the 20 hours average per week I would also bartend I am an extremely hard worker and will get any job done Working for world renown Executive Chefs really inspired me to become as focused and determined as I am Experience Sous chef 06 2012 to 08 2013 Company Name City State Carried out responsibilities of opening daily preparing soup de jours daily bidaily prepared unique lunch specials as well as overseen operations to ensure productivity and success Worked under Julius Kalman who was recently the Executive Chef of the Crown Plaza in San Antonio He mainly worked nights and let me do my own ordering recipes for lunch specials His contact info is listed in references I worked for this employer for a period of 4 years while in college also I m loyal to my employers and they all understand my hard work ethic I ve never been fired in my life and I take pride in that Worked a 2 month notice both times of employment with this location Reason for leaving was because I was moving to Las Vegas NV Sous chef Bartender 01 2010 to 03 2012 Company Name City State Worked 40 hours weekly in the kitchen as well as 20 hours weekly behind the bar Ensured daily activites were being upheld had responsiblity over staff food specials etc I worked the bar on busy nights and occasional day shifts on weekends This was the most popular college bar in town with Thursday Sunday being very busy Noisy busy high paced environment in which I excel in I absolutely loved it Reason for leaving was I was moving to Melbourne Australia Kitchen Bartender 05 2006 to 12 2009 Company Name City State Best Sports Bar in town with everything from wing night trivia night dart league competition college night and private parties Best experience of my college as networking goes becoming more social as I started bartending here I enjoyed every second of it Also work 40 hours kitchen weekly and 20 30 behind the bar weekly Never had any problems staff wise or work related Reason for leaving was to work at Char in fine dining and tune in my cooking skills Sous Chef 12 2003 to 05 2006 Company Name City State Started as a dishwasher quickly moved up ranks until eventually running my own shifts as Sous chef This job included making daily specials managing staff members under me schedule making inventory control vendor ordering and time management The Kitchen Manager Vernon was leaving to become the General Manager of operations at Geno s Sports Lounge and offered me a job to assist him Education Bachelor of Science Business Administration 2008 Appalachian State University City State USA Bachelor of Science Business Administration I have 20 semester hours left upon completion of my BSBA w minor in Criminal Justice My goal was to transfer out of state to a more accredited University with the least expense Looking to finish at UNLV when time permits High School Diploma General 2003 Hibriten High School City State USA General Studies Skills Leadership Skills Communication Skills Customer Relations Operations Management

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SOUS CHEF Summary Current General Manager of Jersey Mike s in Boca Park I strive to make every business I m employed by succeed beyond expectations Since becoming GM over the past 15 months I have increased sales by over 30 Bartender with more than 4 years experience in a nightclub bar setting Driven to provide guests with exceptional service and genuine hospitality I m also a talented Sous chef 7 of the 11 years of cooking Started at the beginning of college at the bottom as a dishwasher Quickly moved up ranks until I was managing my own lunches my own staff members under me and enjoyed since Successful at consistently delivering the highest quality food and service I go the extra mile for any employer I work for Highlights ServSafe certified TAM Card Food Handler s Card Knife skills A Operations Management Business development P L management Complex problem solver Staff development training Accomplishments Business Development Successfully grew current business by increasing sales of Jersey Mike s over 30 since becoming the General Manager 14 months ago 3rd place 2013 NC Fire on the Rock Team Canyons Cross state competition of chefs sous from different restaurants on a cook off containing secret North Carolina local ingredients We had 8 hours to complete a 4 course meal enough for 150 guests This was a great personal experience I have worked full time since I was 14 5 years old Throughout college I worked 40 hours weekly in the kitchen not including the 20 hours average per week I would also bartend I am an extremely hard worker and will get any job done Working for world renown Executive Chefs really inspired me to become as focused and determined as I am Experience Sous chef 06 2012 to 08 2013 Company Name City State Carried out responsibilities of opening daily preparing soup de jours daily bidaily prepared unique lunch specials as well as overseen operations to ensure productivity and success Worked under Julius Kalman who was recently the Executive Chef of the Crown Plaza in San Antonio He mainly worked nights and let me do my own ordering recipes for lunch specials His contact info is listed in references I worked for this employer for a period of 4 years while in college also I m loyal to my employers and they all understand my hard work ethic I ve never been fired in my life and I take pride in that Worked a 2 month notice both times of employment with this location Reason for leaving was because I was moving to Las Vegas NV Sous chef Bartender 01 2010 to 03 2012 Company Name City State Worked 40 hours weekly in the kitchen as well as 20 hours weekly behind the bar Ensured daily activites were being upheld had responsiblity over staff food specials etc I worked the bar on busy nights and occasional day shifts on weekends This was the most popular college bar in town with Thursday Sunday being very busy Noisy busy high paced environment in which I excel in I absolutely loved it Reason for leaving was I was moving to Melbourne Australia Kitchen Bartender 05 2006 to 12 2009 Company Name City State Best Sports Bar in town with everything from wing night trivia night dart league competition college night and private parties Best experience of my college as networking goes becoming more social as I started bartending here I enjoyed every second of it Also work 40 hours kitchen weekly and 20 30 behind the bar weekly Never had any problems staff wise or work related Reason for leaving was to work at Char in fine dining and tune in my cooking skills Sous Chef 12 2003 to 05 2006 Company Name City State Started as a dishwasher quickly moved up ranks until eventually running my own shifts as Sous chef This job included making daily specials managing staff members under me schedule making inventory control vendor ordering and time management The Kitchen Manager Vernon was leaving to become the General Manager of operations at Geno s Sports Lounge and offered me a job to assist him Education Bachelor of Science Business Administration 2008 Appalachian State University City State USA Bachelor of Science Business Administration I have 20 semester hours left upon completion of my BSBA w minor in Criminal Justice My goal was to transfer out of state to a more accredited University with the least expense Looking to finish at UNLV when time permits High School Diploma General 2003 Hibriten High School City State USA General Studies Skills Leadership Skills Communication Skills Customer Relations Operations Management

Generate a Resume for a Chef Job

EXECUTIVE CHEF Summary Over 29 years experience in front and back of house Seeking a Management position Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste Executive Chef with 4 years of experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Highlights Kitchen Bar Dining Room Operations Integrated Inventory Control Promotions Up selling Budgeting Profit Loss Management Safety Sanitation Compliance Innovative Menu Planning Vendor Management Negotiation Strategic Kitchen Planning Budget Management Culinary Staff Training and Development Menu Management Team Building and Leadership Outstanding Guest Relations Experience Company Name City State Executive Chef 08 2010 to 08 2014 Innovative menu development and planning Food and labor cost control Food presentation and preparation Managed special events Purchasing and inventory management One on one customer relations with clientele Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services Training and developing employees Company Name City State Kitchen Manager 08 2009 to 07 2010 Recommended measures for improving work procedures and workers performance Created work schedules and organized employee time sheets Assign duties responsibilities and work stations to employees in accordance to with work requirements Performed various financial activities such as cash handling deposits and payroll Observe and evaluate workers and work procedures to insure quality and standards Complete disciplinary write ups and performance reports Company Name City State Sous Chef 08 2007 to 09 2009 Help train develop and grow kitchen staff Planning preparing and direction food operations in kitchen and outgoing catering orders Making sure all kitchen staff works to the highest culinary standards Checking quality and quantity of food received from suppliers Giving both positive and negative feedback to staff on a daily basis Making sure that all in house kitchen and catering policies were implemented Training and developing employees Company Name City State Lead Expeditor Customer Service Rep 04 2005 to 08 2008 Delivering catering orders to surrounding airports Customer service Data entry using Quick books Packaging and labeling orders for outgoing deliveries Shopping for special requests throughout San Diego Area for an elite clientele Training and developing Employees Skills Consistently working to high standards Gain in depth familiarity with any kitchen s operations Serve Safe Management Certified Knowledge of different styles of cooking Resolving personal conflicts between staff members Constantly working hard to achieve personal goals and objectives Process improvement analysis and implementation Education Restaurant Hotel Management 2017 Penn Foster Management Serve Safe Certified 2015 City Skills Consistently working to high standards Gain in depth familiarity with any kitchen s operations Serve Safe Management Certified Knowledge of different styles of cooking Resolving personal conflicts between staff members Constantly working hard to achieve personal goals and objectives Process improvementanalysis and implementation

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:EXECUTIVE CHEF Summary Over 29 years experience in front and back of house Seeking a Management position Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste Executive Chef with 4 years of experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Highlights Kitchen Bar Dining Room Operations Integrated Inventory Control Promotions Up selling Budgeting Profit Loss Management Safety Sanitation Compliance Innovative Menu Planning Vendor Management Negotiation Strategic Kitchen Planning Budget Management Culinary Staff Training and Development Menu Management Team Building and Leadership Outstanding Guest Relations Experience Company Name City State Executive Chef 08 2010 to 08 2014 Innovative menu development and planning Food and labor cost control Food presentation and preparation Managed special events Purchasing and inventory management One on one customer relations with clientele Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services Training and developing employees Company Name City State Kitchen Manager 08 2009 to 07 2010 Recommended measures for improving work procedures and workers performance Created work schedules and organized employee time sheets Assign duties responsibilities and work stations to employees in accordance to with work requirements Performed various financial activities such as cash handling deposits and payroll Observe and evaluate workers and work procedures to insure quality and standards Complete disciplinary write ups and performance reports Company Name City State Sous Chef 08 2007 to 09 2009 Help train develop and grow kitchen staff Planning preparing and direction food operations in kitchen and outgoing catering orders Making sure all kitchen staff works to the highest culinary standards Checking quality and quantity of food received from suppliers Giving both positive and negative feedback to staff on a daily basis Making sure that all in house kitchen and catering policies were implemented Training and developing employees Company Name City State Lead Expeditor Customer Service Rep 04 2005 to 08 2008 Delivering catering orders to surrounding airports Customer service Data entry using Quick books Packaging and labeling orders for outgoing deliveries Shopping for special requests throughout San Diego Area for an elite clientele Training and developing Employees Skills Consistently working to high standards Gain in depth familiarity with any kitchen s operations Serve Safe Management Certified Knowledge of different styles of cooking Resolving personal conflicts between staff members Constantly working hard to achieve personal goals and objectives Process improvement analysis and implementation Education Restaurant Hotel Management 2017 Penn Foster Management Serve Safe Certified 2015 City Skills Consistently working to high standards Gain in depth familiarity with any kitchen s operations Serve Safe Management Certified Knowledge of different styles of cooking Resolving personal conflicts between staff members Constantly working hard to achieve personal goals and objectives Process improvementanalysis and implementation

Generate a Resume for a Chef Job

LINE CHEF Summary cook with 16 years of experience cooking in various environments Prior work as prep cook line chef and sous chef Motivated offering over years experience in the food industry Focused on high standards for taste and quality while maintaining profitable margins Superior communication and leadership skills I am very personable I love working hands on with people and have worked in various field with customers and ensuring their satisfaction of their product Line Cook with years of experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional rewarding environment Highlights Strong attention to safe food handling procedures attention to detail Hospitality and service industry background ability to receive critique fast learner fast paced environment is ideal ability to delegate strong people person strong communication skills open minded Focused and disciplined High volume production capability Focus on portion and cost control High volume production capability Well tuned palette Focus on portion and cost control Inventory management familiarity Experience line chef April 2013 to December 2013 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained updated knowledge of local competition and restaurant industry trends Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Practiced safe food handling procedures at all times Promptly reported any maintenance and repair issues to Executive Chef Baked consistent quality items by accurately mixing dividing shaping and proofing Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes meat cutter August 2014 to January 2015 Company Name City State Cut and prepare meat as needed for recipes in a high volume manner Ground fresh pork and beef Cut steaks and roast prepared seafood preped everything that was meat or chicken or fish to be cooked accordingly by steamers Implemented and supported company initiatives and programs Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Enforced appropriate work flow and quality controls for food quality and temperature Prepared for each shift by placing a clean cutting board and utensil bath at workstation Displayed a positive and friendly attitude towards customers and fellow team members Validated weights and pricing with a scale printer machine Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Prepared a variety of local and seasonal specialties which contributed to a number boost in sales during the summer months Sales Associate February 2005 to September 2005 Company Name City State my responsibilities were included but not limited to helping the customer obtain the automobile that was best suited for their lifestyle needs and financial obligation I ensured customer satisfaction and comfortably during what can be a stressful time assistant manager January 2003 to October 2003 Company Name City State Expertly managed number staff and maintained appropriate staffing levels throughout shifts Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Reduced food costs by number percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Maintained updated knowledge of local competition and restaurant industry trends Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work 3rd key manager April 2002 to August 2002 Company Name City State As a third key manager my responsibilities included opening the store and closing the store cash deposits cahier stocking products ensuring our display was appealing to the customers eye and over all customer satisfaction front desk associate March 2002 to December 2002 Company Name City State As a front desk associate my duties and responsibilities were included but not limited to answering phones taking reservations Ensuring the customers stay was satisfactory and comfortable and if it wasn t that it was rectified as soon as possible I also checked around for other similar hotels and motels for their price rates and would try to adjust ours accordingly front desk associate May 2001 to October 2001 Company Name City State As a front desk associate my min responsibility but not only one was to ensure that the customers needs were met and had a comfortable and enjoyable stay if not then to ensure that they had what they needed for it to be so I also took reservations and called to confirm as well grill cook April 2001 to October 2001 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Regularly interacted with guests to obtain feedback on product quality and service levels Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies cashier when not cooking front desk associate housekeeping January 2014 to August 2014 Company Name City State Maintained up to date knowledge of store policies regarding payments returns and exchanges Prevented store losses using awareness attention to detail and integrity Trained multiple new employees quarterly Excelled in exceeding daily credit card application goals Processed guest payments for room charges food and beverage charges and phone charges Greeted and registered guests and issued room keys Implemented high impact sales and marketing initiatives resulting in increased occupancy and profitability Balanced all rebates and other miscellaneous charges Recommended top dining and entertainment options for guests in the Zanesville area Delivered requested items to guests rooms Served as public relations representative for the hotel Greeted all guests in a courteous and professional manner Monitored the appearance and performance of the front desk staff Fostered strong working relationships with all hotel departments Hand dusted and wiped clean office furniture fixtures and window sills Removed finger marks and smudges from vertical surfaces including doors frames and glass partitions Swept and damp mopped private stairways and hallways Cleaned the exterior surfaces of lighting fixtures including glass and plastic enclosures Dusted ceiling air conditioning diffusers and ventilation systems Emptied and cleaned all waste receptacles Cleaned and returned vacant rooms to occupant ready status Supplied guests with extra towels and toiletries when requested Replenished guest supplies and amenities Cleaned and dusted cobwebs on light fixtures baseboards and window sills Stocked room attendant carts with supplies Removed trash and dirty linens from room attendant carts Swept and vacuumed floors hallways and stairwells Delivered special request items such as cribs to guest rooms Cleaned rooms to the satisfaction of all clients Education Associate of Applied Science business Hospitality Management Liberty University Associate of Applied Science business managment Liberty University on line Coursework in Hospitality Management is my main goal and I will start these classes winter quarter Associate of Arts criminal justice paralegal Associate of Arts criminal justice paralegal Kaplan online GED Ged state Skills Cooking Kitchen Sanitation Contamination Operations Chef Executive Chef Maintenance Mixing Associate Front Desk Satisfaction Coaching Recruiting Scheduling Staffing Training Answering Answering Phones Sales Sales Associate Cashier Fast Learner Food Industry Leadership Skills Strong Communication Skills Cash Cash Deposits Closing Stocking Paralegal

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:LINE CHEF Summary cook with 16 years of experience cooking in various environments Prior work as prep cook line chef and sous chef Motivated offering over years experience in the food industry Focused on high standards for taste and quality while maintaining profitable margins Superior communication and leadership skills I am very personable I love working hands on with people and have worked in various field with customers and ensuring their satisfaction of their product Line Cook with years of experience in high pressure culinary environments Skilled in preparing large volumes of food quickly and efficiently Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional rewarding environment Highlights Strong attention to safe food handling procedures attention to detail Hospitality and service industry background ability to receive critique fast learner fast paced environment is ideal ability to delegate strong people person strong communication skills open minded Focused and disciplined High volume production capability Focus on portion and cost control High volume production capability Well tuned palette Focus on portion and cost control Inventory management familiarity Experience line chef April 2013 to December 2013 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Maintained updated knowledge of local competition and restaurant industry trends Led shifts while personally preparing food items and executing requests based on required specifications Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies Positively engaged with customers offering menu information providing suggestions and showing genuine appreciation for their business Practiced safe food handling procedures at all times Promptly reported any maintenance and repair issues to Executive Chef Baked consistent quality items by accurately mixing dividing shaping and proofing Verified freshness of products upon delivery Accurately and efficiently prepared healthy delicious fish meat and vegetable based dishes meat cutter August 2014 to January 2015 Company Name City State Cut and prepare meat as needed for recipes in a high volume manner Ground fresh pork and beef Cut steaks and roast prepared seafood preped everything that was meat or chicken or fish to be cooked accordingly by steamers Implemented and supported company initiatives and programs Consistently kept a clean and safe environment by adhering to all federal state and local sanitation and safety requirements Followed proper food handling methods and maintained correct temperature of all food products Established and maintained open collaborative relationships with the kitchen team Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports Enforced appropriate work flow and quality controls for food quality and temperature Prepared for each shift by placing a clean cutting board and utensil bath at workstation Displayed a positive and friendly attitude towards customers and fellow team members Validated weights and pricing with a scale printer machine Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods Prepared a variety of local and seasonal specialties which contributed to a number boost in sales during the summer months Sales Associate February 2005 to September 2005 Company Name City State my responsibilities were included but not limited to helping the customer obtain the automobile that was best suited for their lifestyle needs and financial obligation I ensured customer satisfaction and comfortably during what can be a stressful time assistant manager January 2003 to October 2003 Company Name City State Expertly managed number staff and maintained appropriate staffing levels throughout shifts Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Reduced food costs by number percent by using seasonal ingredients setting standards for portion size and minimizing waste Managed kitchen staff by recruiting selecting hiring orienting training assigning scheduling supervising evaluating and enforcing discipline when necessary Verified proper portion sizes and consistently attained high food quality standards Maintained a skilled kitchen staff by properly coaching counseling and disciplining employees Maintained updated knowledge of local competition and restaurant industry trends Instructed new staff in proper food preparation food storage use of kitchen equipment and utensils sanitation and safety issues Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work 3rd key manager April 2002 to August 2002 Company Name City State As a third key manager my responsibilities included opening the store and closing the store cash deposits cahier stocking products ensuring our display was appealing to the customers eye and over all customer satisfaction front desk associate March 2002 to December 2002 Company Name City State As a front desk associate my duties and responsibilities were included but not limited to answering phones taking reservations Ensuring the customers stay was satisfactory and comfortable and if it wasn t that it was rectified as soon as possible I also checked around for other similar hotels and motels for their price rates and would try to adjust ours accordingly front desk associate May 2001 to October 2001 Company Name City State As a front desk associate my min responsibility but not only one was to ensure that the customers needs were met and had a comfortable and enjoyable stay if not then to ensure that they had what they needed for it to be so I also took reservations and called to confirm as well grill cook April 2001 to October 2001 Company Name City State Prepared food items consistently and in compliance with recipes portioning cooking and waste control guidelines Verified proper portion sizes and consistently attained high food quality standards Regularly interacted with guests to obtain feedback on product quality and service levels Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation Properly labeled and stored all raw food ingredients including produce meat fish poultry dairy and dry goods in the appropriate storage room walk in refrigerator freezer or cooler Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross contamination Cooked and served food and meals in accordance with planned menus diet plans recipes portions temperature control procedures and facility policies cashier when not cooking front desk associate housekeeping January 2014 to August 2014 Company Name City State Maintained up to date knowledge of store policies regarding payments returns and exchanges Prevented store losses using awareness attention to detail and integrity Trained multiple new employees quarterly Excelled in exceeding daily credit card application goals Processed guest payments for room charges food and beverage charges and phone charges Greeted and registered guests and issued room keys Implemented high impact sales and marketing initiatives resulting in increased occupancy and profitability Balanced all rebates and other miscellaneous charges Recommended top dining and entertainment options for guests in the Zanesville area Delivered requested items to guests rooms Served as public relations representative for the hotel Greeted all guests in a courteous and professional manner Monitored the appearance and performance of the front desk staff Fostered strong working relationships with all hotel departments Hand dusted and wiped clean office furniture fixtures and window sills Removed finger marks and smudges from vertical surfaces including doors frames and glass partitions Swept and damp mopped private stairways and hallways Cleaned the exterior surfaces of lighting fixtures including glass and plastic enclosures Dusted ceiling air conditioning diffusers and ventilation systems Emptied and cleaned all waste receptacles Cleaned and returned vacant rooms to occupant ready status Supplied guests with extra towels and toiletries when requested Replenished guest supplies and amenities Cleaned and dusted cobwebs on light fixtures baseboards and window sills Stocked room attendant carts with supplies Removed trash and dirty linens from room attendant carts Swept and vacuumed floors hallways and stairwells Delivered special request items such as cribs to guest rooms Cleaned rooms to the satisfaction of all clients Education Associate of Applied Science business Hospitality Management Liberty University Associate of Applied Science business managment Liberty University on line Coursework in Hospitality Management is my main goal and I will start these classes winter quarter Associate of Arts criminal justice paralegal Associate of Arts criminal justice paralegal Kaplan online GED Ged state Skills Cooking Kitchen Sanitation Contamination Operations Chef Executive Chef Maintenance Mixing Associate Front Desk Satisfaction Coaching Recruiting Scheduling Staffing Training Answering Answering Phones Sales Sales Associate Cashier Fast Learner Food Industry Leadership Skills Strong Communication Skills Cash Cash Deposits Closing Stocking Paralegal

Generate a Resume for a Chef Job

SUSHI CHEF Core Strengths Highly responsible and reliable Extensive hospitality background Exceptional interpersonal skills Works well under pressure Food safety understanding Master of sales techniques Mathematical aptitude Upbeat outgoing and positive Accomplishments ServSafe Certified Food Preparation Maintained daily cleanliness of broiler and fryers Answered telephone calls and responded to inquiries Assigned patrons to tables suitable for their needs and according to rotation Checked temperatures of freezers refrigerators and heating equipment to ensure proper functioning Cleaned and organized eating service and kitchen areas Seasoned and cooked food according to recipes or personal judgment and experience Experience Company Name City State Sushi Chef 10 2014 to Current Working at Wasabi s Downtown entailed the same tasks a sushi chef as Sushi Time only I am now second chef instead of head chef I feel like I am again coming to the point where I would like a new opportunity to start from the bottom as I have done in the past at Sushi Time and The 5 Spot Company Name City State Dishwasher Line Cook 04 2014 to 10 2014 Working at The 5 Spot was a really awesome experience for me It provided some of the more conventional style kitchen and line cook experience that I had not so much been exposed to at Sushi Time I also started off at the dishwashing position here Although I was only there for a short period of time the exposure to this type of kitchen environment was something that I had been missing in my culinary experience It also posed a challenge for me since I have been mostly making sushi for the better part of the last few years The 5 Spot was a highly fast paced neighborhood kitchen So you had to be quick all around and good knife skills are a must I really enjoyed the challenge of once again having to start all over from the bottom and work my way back up I ended up leaving The 5 Spot due to constant management changes and an offer to work for my old boss again Company Name City State Host Server Dishwasher Cook 03 2008 to 03 2014 Sushi Time Towa is the first restaurant i have worked for I have been employed by Sushi Time for six years where I started at the very bottom and worked my way to the top I have worked as a host and as a server which consisted of me greeting customers helping them to their seats grabbing their drinks and orders and doing my best to give them the utmost service and keep a smile on their face I worked as a host server for about a year so most of my time has really been spent working in the kitchen and making sushi In order for me to work my way up through the ranks to sushi I started at the very bottom in the dish pit This consisted of me washing all dishes pots pans and silverware I was also required to prep meats and veggies Having started at the dish prep position these tasks really helped me build a strong work ethic and develop great knife skills as well I then moved over to cooking which consisted of still participating with prep work but also cooking and frying all orders Prep consisted of cutting chicken beef shrimp squid and all types of veggies I have been doing sushi now for 3 years That is Monday Saturday 10 10 give or take a few hours I have had random days off here and there and some holidays but for the most part 12 hours a day 6 days a week I have developed such a passion for food and seeing a smile on a person s face when they bite into the food and love it I love being in an environment conducive for success and working hard while loving what I do Being a sushi chef at Sushi Time consists of a wide range of tasks I ve received serve safe managerial training so I am in charge of making sure everything is clean and up to code I m also in charge of going over inventory ranging from paper plastics to all meats and veggies also drinks and alcohol This task also means I must handle all ordering trough the different distributors and vendors we may use My job requires me on a daily basis to cook and marinate rice cut and prepare fish for the day making sushi rolls nigiri sashimi platters etc Im also required to assist customers sitting at the sushi bar with any inquiries or concerns they may have Over the course of the 6 years i have been employed by Towa I have gained so much Ive matured so much through this job and sushi really has become such a passion of mine I am a really hard worker who is also fun to work with who is merely seeking a new opportunity to further my skill set and continue doing what i love I have a positive attitude and a willingness to learn And I have no problem adjusting to any style or training I will work any days nights or weekends and holidays if necessary Educational Background Associate of Applied Science Electrical Computer Engineering 2012 Savannah Technical College City State United States GED General Education Wayne County Highschool City State United States Wayne County High school Grades 9 11 Glynn Adult Literacy program GED Skills

###Human:create resume for this ###Instruction:Generate a Resume for a Chef Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SUSHI CHEF Core Strengths Highly responsible and reliable Extensive hospitality background Exceptional interpersonal skills Works well under pressure Food safety understanding Master of sales techniques Mathematical aptitude Upbeat outgoing and positive Accomplishments ServSafe Certified Food Preparation Maintained daily cleanliness of broiler and fryers Answered telephone calls and responded to inquiries Assigned patrons to tables suitable for their needs and according to rotation Checked temperatures of freezers refrigerators and heating equipment to ensure proper functioning Cleaned and organized eating service and kitchen areas Seasoned and cooked food according to recipes or personal judgment and experience Experience Company Name City State Sushi Chef 10 2014 to Current Working at Wasabi s Downtown entailed the same tasks a sushi chef as Sushi Time only I am now second chef instead of head chef I feel like I am again coming to the point where I would like a new opportunity to start from the bottom as I have done in the past at Sushi Time and The 5 Spot Company Name City State Dishwasher Line Cook 04 2014 to 10 2014 Working at The 5 Spot was a really awesome experience for me It provided some of the more conventional style kitchen and line cook experience that I had not so much been exposed to at Sushi Time I also started off at the dishwashing position here Although I was only there for a short period of time the exposure to this type of kitchen environment was something that I had been missing in my culinary experience It also posed a challenge for me since I have been mostly making sushi for the better part of the last few years The 5 Spot was a highly fast paced neighborhood kitchen So you had to be quick all around and good knife skills are a must I really enjoyed the challenge of once again having to start all over from the bottom and work my way back up I ended up leaving The 5 Spot due to constant management changes and an offer to work for my old boss again Company Name City State Host Server Dishwasher Cook 03 2008 to 03 2014 Sushi Time Towa is the first restaurant i have worked for I have been employed by Sushi Time for six years where I started at the very bottom and worked my way to the top I have worked as a host and as a server which consisted of me greeting customers helping them to their seats grabbing their drinks and orders and doing my best to give them the utmost service and keep a smile on their face I worked as a host server for about a year so most of my time has really been spent working in the kitchen and making sushi In order for me to work my way up through the ranks to sushi I started at the very bottom in the dish pit This consisted of me washing all dishes pots pans and silverware I was also required to prep meats and veggies Having started at the dish prep position these tasks really helped me build a strong work ethic and develop great knife skills as well I then moved over to cooking which consisted of still participating with prep work but also cooking and frying all orders Prep consisted of cutting chicken beef shrimp squid and all types of veggies I have been doing sushi now for 3 years That is Monday Saturday 10 10 give or take a few hours I have had random days off here and there and some holidays but for the most part 12 hours a day 6 days a week I have developed such a passion for food and seeing a smile on a person s face when they bite into the food and love it I love being in an environment conducive for success and working hard while loving what I do Being a sushi chef at Sushi Time consists of a wide range of tasks I ve received serve safe managerial training so I am in charge of making sure everything is clean and up to code I m also in charge of going over inventory ranging from paper plastics to all meats and veggies also drinks and alcohol This task also means I must handle all ordering trough the different distributors and vendors we may use My job requires me on a daily basis to cook and marinate rice cut and prepare fish for the day making sushi rolls nigiri sashimi platters etc Im also required to assist customers sitting at the sushi bar with any inquiries or concerns they may have Over the course of the 6 years i have been employed by Towa I have gained so much Ive matured so much through this job and sushi really has become such a passion of mine I am a really hard worker who is also fun to work with who is merely seeking a new opportunity to further my skill set and continue doing what i love I have a positive attitude and a willingness to learn And I have no problem adjusting to any style or training I will work any days nights or weekends and holidays if necessary Educational Background Associate of Applied Science Electrical Computer Engineering 2012 Savannah Technical College City State United States GED General Education Wayne County Highschool City State United States Wayne County High school Grades 9 11 Glynn Adult Literacy program GED Skills

Generate a Resume for a Civil Engineer Job

Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

Generate a Resume for a Civil Engineer Job

COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

Generate a Resume for a Civil Engineer Job

Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

Generate a Resume for a Civil Engineer Job

PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

Generate a Resume for a Civil Engineer Job

PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

Generate a Resume for a Civil Engineer Job

Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

Generate a Resume for a Civil Engineer Job

PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

Generate a Resume for a Civil Engineer Job

Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

Generate a Resume for a Civil Engineer Job

COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

Generate a Resume for a Civil Engineer Job

Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

Generate a Resume for a Civil Engineer Job

SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

Generate a Resume for a Civil Engineer Job

Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

Generate a Resume for a Civil Engineer Job

SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

Generate a Resume for a Civil Engineer Job

Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

Generate a Resume for a Civil Engineer Job

Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

Generate a Resume for a Civil Engineer Job

PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:PERSONAL SKILLS Passionate towards learning new skills Hardworking sense of responsibility COMPUTER SKILL AUTOCAD 2D 3D CIVIL 3DEducation Details January 2014 BE Civil Engineering Chandrapur Maharashtra Nagpur University January 2010 Diploma Civil Engineering Mumbai Maharashtra Bajaj Polytechnic January 2007 SSC Industrial Waste Water Nagpur Maharashtra Hindi City High School University Board Site Engineer Civil Skill Details AUTOCAD Exprience 6 monthsCompany Details company Talreja construction description I am diploma and degree Holder in civil engineering Branch applying for post of civil engineer Hoping for your positive response Thanks and Regards Apeksha Naharkar

Generate a Resume for a Civil Engineer Job

Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details B E in Civil Engineering Civil Engineering Chennai Tamil Nadu Anna University QA QC Civil Engineer QA QC Civil Engineer Skill Details Company Details company Ray Engineering Limited description Mumbai India Consultancy Jacobs Engineering India Limits United States Company Client Glaxo Smith Kline GSK Nashik India Position QA QC Civil Engineer Project Summary Glaxo Smith Kline GSK is British multinational pharmaceutical Company in India USD 150 million Building project of GSK The Project involving in Medicine Manufacturing plant Effluent Treatment plant ETP Effluent Drain line and storm water line Duties Responsibilities All site inspection shall be carried out vise an official Inspection and Test Request ITR submitted by the Contractor through the proper channels Develop method statement for the activity including risk assessment and job safety environmental analysis and Inspection Test Plan and Checklist based on specifications of the project Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Supervision checking and assuring that the construction is as per the final issued for construction drawings and project specifications Conducting joint inspection with consultant and client Monitor and control the status of punch list and exception lists relevant to quality dossiers 3 Page Career Progression March 2016 to Still on going Company name Gulf Asia Contracting Co LLC Dubai UAE Consultancy Chawla Architectural Consulting Engineers Client Geepas International ltd UAE Project Name 2B G 19 Roof Building Position QA QC Civil Engineer Project Summary Geepas Tower an upcoming development in the UAE entered the Guinness World Records along with the project contractor Gulf Asia Contracting GAC the construction arm of the multi billion dollar business conglomerate RP Group for completing the largest continuous concrete pour of 19 793 cu m for 42 hours in the world The Dh600 million 163 million mid rise residential tower which will come up in Al Barsha Dubai is owned by Western International Group Geepas Duties Responsibilities Organize implement conduct and manage the QA QC Programs as per the Company s Quality Policy Coordinate the document controls of technical submittals drawings etc with the Project Team and to ensure that the QA QC validation has been done to ensure their issue amendments and recall of controlled documents Coordinate all inspections monitor the required tests and record inspections and tests made pas the Contract Plan and Contract Specifications Liaise with the Client s representatives for the conduct of day to day quality related project activities Coordinate with the Project Manager regarding work performance and hold authority to stop work in any area where discrepancies remain uncorrected and or cancel the stop work order upon satisfactory correction of noted deficiencies Provide technical support to the Project Manager and guidance to site staff in submission of materials for approval request for inspection shop drawings As built drawings O M manual Assist QA QC Manager in conducting internal quality audits Ensure that Non Conformance Report NCR are raised once the activities deviated from the Contract Specifications or normal construction industry practices 4 Page Coordinate with the project staff to compile and maintain pertinent records of inspection and testing until end of the contract and all pertinent records for retention on completion of the project Attend Monthly Project Review Meetings PRM and alert the project team of any potential problems company Ray Engineering Limited description Mumbai India Consultancy Toyo Engineering India Limits Japan Company Client Petronet LNG Limits Dahej Gujarat India Position QA QC Civil Engineer Project Summary Petronet LNG Liquefied Natural Gas ltd India s biggest gas s importer Plant to hike its Dahej importer terminal capacity to 17 5 million tons Petronet LNG ltd has set up its first LNG terminal at India with the Capacity of 10 million metric tons per year A USD 400 million Petronet project for the Indian Govt The Project Involving in Air heater Pipe rack Substation Pump House and Control room Duties Responsibilities Taking care of QA QC documents of the entire project including certificates calibration test results inspection requests non compliance reports and site instruction observations permanent materials delivered and other QA QC documents Responsible for closure of Non conformance and Site Instruction Management System Maintain standards of safety and comply with Company s Health Safety and Environment requirements 2 Page Perform all daily inspection and test of the scope and character necessary to achieve the quality of construction required in the drawings and specifications for all works under the contract performed ON or OFF site Cary out inspection and checking for all quality related procedures in the site and ensures activity at site are as per approved method statement and inspection test plan Coordinate with the consultant s representative and Site In charge for inspection and meeting about quality problems including closure of Non Compliance Report company High View Builders Kerala India description Project Name G 8 Floor Building High View Builders has been playing a major role in implementing new lifestyle in Kerala From its inception High View Builders strictly follows the aspects like on time delivery quality and trust that turned out of the brand of construction The project involved in construction of villas and G 8 Floor flats 1 Page Duties Responsibilities To ensure understanding and application of all responsibilities with regard to company s environment Health Safety Security and quality standard Ensuring the required materials and PPE s are available to carry out the job smoothly and safely in advance To be proactively involved in supporting the project engineer throughout the duration of project To maintain an accurately detailed daily site reports for the site conditions progress and resources available to undertake the activities throughout each phase of the project Coordinating with sub contractors and suppliers at site Co coordinating with employees for the timely completion of the work at site Deploying the workers at the site as per the schedule and maintain the labor cards Conduct weekly meeting with the project engineer to discuss the work progress

Generate a Resume for a Civil Engineer Job

Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Education Details January 2005 S S C Baramati Maharashtra M E S Highschool B E Civil Engineering Pune Maharashtra Singhad Institute Of Technology And Science civil site engineer Civil engineer Skill Details Site Engineer Exprience 60 monthsCompany Details company Vasundhara nirmiti properties description Civil engineer company shri balaji housing company description Execution of all civil work company Ganesh construction description Site engineer

Generate a Resume for a Civil Engineer Job

COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

Generate a Resume for a Civil Engineer Job

COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:COMPUTER KNOWLEDGE Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista DETAILEXPERIENCES Experience in India 1 Working Experience at ALIA CONSTRUCTION AT NALLASOPARA WEST Mumbai since JUNE 2014 to MAY 2015 As a Civil Engineer 1 years Project handle Project title YASHWANT ORICHIDS Position Site Engineer Location Nallasopara W Mumbai Maharashtra 400097 IndiaEducation Details S S C Rajasthan board excellence polytechnic college CIVIL ENGINEER CIVIL ENGINEER Site Encharge Skill Details AutoCAD Exprience 9 months Civil Engineer Exprience 42 months Drafting Exprience 9 months Engineer Exprience 42 months MS Office Exprience 9 monthsCompany Details company Site Encharge description Location Andheri E Marol Bus Depot near Maruti High School MIDC Mumbai Maharashtra 400093 India Experience in UAE 1 Currently Working at NOVA ENGINEERING WORKS Since MAY 2018 to TILL DATE as a CIVIL ENGINEER Location Flat 301 A B Al Maha Building University City Road Muweilah Commercial Near Alfalah Round About SHARJAH Job Responsibilities Achieving Construction Activities like Excavation Foundation PCC Waterproofing RCC and Shuttering steel fixing casting concrete masonry for brick works and plastering Tile fixing Etc Up to completion Independently following with Design engineers of Architecture and Structural Updated drawing for minor changes as per site requirement needed and Inspection before casting Columns Slabs Etc Looking after construction activities making requisition and facilitating the arrangement Procurement of construction materials Executions of civil interior and exterior ground finish works and Site Supervision Job Responsibilities Scheduling of work Preparing Verification of Sub Contractors Suppliers bills Working out the Quantities Verify the Quantities from the Client s Engineer Computer Skills Drafting tools AutoCAD Packages MS Office Applications Operating systems Windows 9x 2000 XP Vista Personal Strength Excellent communication skills Hardworking Sincerity and Honesty Individual team working Capability Knowledge of 5M Minutes Manpower Material Machine Management Manage development of program strategies Thank you for viewing my resume company Kherwadi Police Station description Mumbai Maharashtra 400051 India 3 Working Experience at OM CONSTRUCTION Since JANUARY 2017 to APRIL 2018 As A Civil Engineer 1 4 Years Project handle Project title 9 RADHA Position Senior Engineer Location Dadar E Hindu Colony Road No 2 Mumbai Maharashtra 400014 Project title LODHA ETERNIS company EXPERT CONSTRUCTION description Project handle Project title ESTADO

Generate a Resume for a Civil Engineer Job

Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

Generate a Resume for a Civil Engineer Job

Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:Computer Skills Holder of valid KSA license Basic Computer MS Office Autocad 2006Education Details January 2005 Diploma Bengaluru Karnataka Oxford polytechnic Banglore Civil Engineer Civil Engineer Utility powertech Ltd Skill Details Company Details company Utility powertech Ltd description 1 Project Name Nabinagar thermal power Project Aurangabad Bihar Client NTPC BRBCL Position Civil Engineer company DAMMAM KSA description October 2008 to June 2011 AL NAFJAN AL ABAD CO DAMMAM KSA Position Civil Engineer Project Undertaken 1 Project Name STC QATIF S L project no 2065864 Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Arif Kinfolk 2 Project Name King Fahad International Airport Client Department of civil aviation Main Contractor Al Nafjan Al Abad co Consultant Dar Al Hadassah Project Description DPF have Eleven Buildings They are building 1 to building 11 all buildings are typical but it has three type They are type 1 type 2 and type 3 Basically these building are for the senior staff for Saudi Arabian police force army accommodation of Saudi Arabia Job Responsibility Planning of projects from study the drawings and contract specifications Preparation of material submittals and follow up with consultant for approvals Planning of site installation activities mobilization of man power material on site start up of the projects by leading team of supervisors foremen workers Monitoring and supervising the execution of equipment installation at site and guide the work force to complete the project at targeted time Co ordination with clients consultants contractors Preparation of Shop drawings and subsequently As Built Drawings Preparation of RFI Billing variation claims timely order realizing on approval of materials technical submittals Attending site coordination meetings and dealing with clients contractors Preparing the work progress for the execution of the projects preparation of weekly monthly progress reports To prepare the progressive material take off for quantity of Ducting Chilled Water Piping Fittings Insulation etc from workshop drawing as required according to approved work program To prepare a complete material take off from workshop drawings for procurement company N S Padke description urban project under MMRDA Andheri E Mumbai company PBA Infrastructure Ltd description Project Undertaken 1 Project Name 8 leaning of tipu sultan chok to santnamdev chok Client Mumbai urban project under MMRDA Andheri Mumbai company Govt ofJ K description Jammu Client Govt ofJ K Period 7 Dec 2006 to 20 March 2007 Job Profile Obtaining approval of Material and Drawing submittal from Consultant and main contractor Material takeoff as required for the project according to the workshop drawing Making request to purchase department for the procurement of the above material according to the project plan Coordination with Electrical Plumbing and Civil contractor for various site requirements Arrange inspection of installed work and on the completion of the project Estimating company civil aviation description company National highway authority of India description 1 Project Name Client National highway authority of India Paintha chock to paripora Sri Nagar Govt ofJ K

Generate a Resume for a Civil Engineer Job

SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

Generate a Resume for a Civil Engineer Job

SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility

###Human:create resume for this ###Instruction:Generate a Resume for a Civil Engineer Job ###Input:None and according to input value just enhance the value dont mess with the original input values ###Resume_test:SKILLS 1 Autocad 2 Pro v 3 Catia 4 word excel 5 Photoshop INDUSTRIAL EXPOSURE Industrial Visit at Larsen Tubro L T 3 months industrial training Inplant Training at Ashoka Buildcon Training for infrastructure setup and maintenance Education Details January 2017 Masters in structure Nashik Maharashtra Universal University Nashik Civil Engineer Civil Engineer Skill Details Autocad Exprience 1 months Catia Exprience 6 months maintenance Exprience 48 months photoshop Exprience 1 months training Exprience 6 monthsCompany Details company Color Sky Decor LLC Dubai description Role Civil Engineer company Girija Construction And Devolopers description Role Civil Engineer company Showrooms Villa s Hotels description 1 Exterior and Interior Of buildings villa s etc 2 Construction of new building and villa s 3 Preparing bill of quantities scheduling etc company Showrooms Villa s Hotels description Maintenance and Interior outfit works of apartments Showrooms Villa s Hotels etc Description 1 Analyze photographs drawings and maps to inform the direction of projects as well as the overall budget constraints 2 Ensure project feasibility through continual evaluation of structural integrity and design practicality 3 Create schedule for project completion 3 Perform and adjust quantity calculations for practical and budgetary purposes 4 Communicate with team members as well as customers and vendors to ensure maximum cohesion and fluidity on projects 5 Forecast design and construction time frames 6 Inspect project sites to ensure they meet relevant codes and are progressing properly company Sonia Buildcon description Role Civil Engineer company description 8 day to day management of the site including supervising and monitoring the site labour force and the work of any subcontractors Duration 2015 2016 Role Civil Engineer Construction renovation interior designing of buildings malls commercial complex Villas etc Description 1 Undertaking technical and feasibility studies including site investigations 2 Using a range of computer software for developing detailed designs 3 Undertaking complex calculations 4 Liaising with clients and a variety of professionals including architects and subcontractors 5 Compiling job specs and supervising tendering procedures 6 Resolving design and development problems 7 Managing budgets and project resources 8 Scheduling material and equipment purchases and deliveries 9 Making sure the project complies with legal requirements especially health and safety 10 Assessing the sustainability and environmental impact of projects 11 Ensuring projects run smoothly and structures are completed within budget and on time company Grandeurs Realetors India description Role Civil Site Engineer company description Description Responsibility 1 Evaluated overall cost of materails labours subcontractors and tools 2 Regulated subcontractor work schedule and equipement delivery 3 Provided required documents for owners and subcontractors 4 Cheack regular basis project progrees and devolopment 5 act as the main technical adviser on a construction site for subcontractors craftspeople and operatives 6 ensure that all materials used and work performed are in accordance with the specifications 7 liaise with any consultants subcontractors supervisors planners quantity surveyors and the general workforce involved in the project Responsibility