Description
A strong and diverse background in all aspects of food and beverage management and control, including purchasing, planning, concept development, accounting, and cost containment. Extensive knowledge of all front of house and back of house operations in a la carte, special events, quick service, high volume commercial, and multi-unit environments, Significant experience in wholesale food and bakery production and distribution. I am accustomed to total profit and loss responsibility in a start-up environment.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| (Confidential) | (Confidential) | 4/2007 - Present |
Education
| SCHOOL | MAJOR | YEAR | DEGREE |
|---|---|---|---|
| The ArtsInstitute of Dallas | Culinary Arts | 2002 | Associate Degree |
Accomplishments
Highlights:
Food Network 2002 being a judge for a variety of hot sauces and being on t.v.Companies I like:
Open to any company that needs an Executive/Pastry Chef
Job Skills
Keywords
Responsibilities
Area 1 - Pastry Chef being able to be creative with Desserts, Pastry etc. Area 2 - Finance background
