CV, Curriculum Vitae and Online Resumes Search

Recruiters - Try Postings!

Postings.com™ is a must-have for recruiters who want to:

  • Find Qualified Candidates
  • Find Job orders and Post Splits
  • Be Found in Search Engines
  • Implement a Social Sourcing Strategy
30-Day Free Trial!



Job Seekers - Look Here!

Hitting a wall with your job search? Try Climber Premium.

  • Top the Search Engines
  • Unsurpassed Candidate Marketing
  • Power Career Networking
  • Fresh Jobs from the Net

Were you looking for MS-Windows job results?
Click Here to search for MS-Windows in our 2.4M jobs.



Online Resumes with "MS Windows"



Executive Chef

Ideal Companies: KENT HOY 3172 Doctors Crossing CHARLOTTESVILLE, VA. 22911 kenthoy@hotmail.com HM: 434-973-4094 CL: 434-996-8947, Objective: TO ASSIST AND MAINTAIN A CREATIVE CAREER IN THE SERVICE AND HOSPITAITY INDUSTRY WHERE I AM ABLE TO SHARE MY STRONG ORGANIZATIONAL AND INTERPERSONAL SKILLS., Qualifications: 20 Years Management, Customer Service Training, P&L, P.O.S. Operations, Payroll, Ordering & Purchasing, Maintaining Inventories, MS Windows, DOS, Retail Sales, Marketing, Accounting, Photography, 10 Years C.P.R. Training, A.D.A Training, Training in the 21st. Century Leadership Management Program., Work History:*4/08 to 6/08 * Executive Chef [Contract] for* Aramark *at, Shenandoah National Forest Luray, Va., *The Kroger Company *01/06 to 4/08 *Managing Chef /Charlottesville, Va. 22911, Responsible for Customer service in all facets of the retail market and preparing Gourmet meals in a display of varied recipes of hot and cold carry out and catering services. Daily preparation of company spec hot meals, salads, desserts and ready to serve items hand prepared with my culinary skills. Managed the training and education of not less than 15 team members of the proper food preparation, handling, and holding procedures. To provide the ultimate shopping experience with a certified Chef and consult in cooking techniques. Help in suggestive sales to increase sales for the company, promote the purchase of items that are needed to complete meals, parties, and special events especially the holidays. At present the store is an A volume retail store with upward sales approx. at 4.2 million monthly. Managing over all operations as a salaried manager at any time seen necessary in the absence of the GM or any Co-manager. At all times protect the assets of the store not limiting it to the merchandise yet also all team members. Keeping with policies and guild-lines of the Health Dept., State Agriculture and Proctor & Gamble Corp., *Holiday Inn /Damonís *03/05 to 01/06 *F & B Director / Executive Chef Charlottesville, a, Responsible for Guest Satisfaction and Customer service for a Holiday Inn with a franchise of a Damonís Rib restaurant and Sports bar, connected to Holiday Inn. Duties included F&B Director yet also Executive Chef for both outlets. Manage and train not less than 20 + team service staff, 10 + culinary team members, and also 4 Dept. Managers. Assisted with AM, Breakfast menu, room service, lunch and dinner menus and also a full service sports bar open weekly till mid-night. Oversee all catering services provided by the Holiday Inns meeting and banquet rooms and off-site catering events. Work 1 M.O.D. shift per month. Maintain weekly labor, weekly culinary schedules, P&L, F&B reports and monthly Dept. managerís schedules. On-line weekly ordering for food in all outlets except for the daily purchases of beer and alcohol for a large Sports Bar, with the shared seating for restaurant and bar there is approx. 300 seats, plus a P.D.R of additional seating of 45. The gross volume revenue in all F&B outlets was an approx. 1 million monthly; some of the revenue was pending on how many U.V.A. home and televised games of various sporting events occurred, ., *The Downtown Grille*04/03 to 03/05 *Working Chef / Chefs de partie / Charlottesville, Va., Responsible for maintaining a position of a Station Chef. In a full service Restaurant with seating of 125 plus a P.D.R. with 50 seating with a full service lounge. The restaurant Specialized in Steak and Seafood in a Fine Dining atmosphere with an Award Winning Wine selection with white linen tables in an open air kitchen presentation. In daily production I would prep a variety of hand cut steaks, Ahi grade tuna, fresh salmon, fresh Main lobsters, in house desserts, and in house made dressings for an exclusive PM menu. I assisted 8 station Chefs at any station during the open hours of operation during a 7 day work week. Conducted daily ordering of produce, seafood, and poultry and on line ordering of all prime beef. Worked a daily and a nightly rotation of cleaning schedules, 5 nightís weekly assisted dinner specials for a 4 pm line-up and a 5pm opening. Presentation line-ups where crucial with front of the house service team, food runners, and floor Managers to increase revenue and minimize waste. Assisted in the introduction of a stream line catering menu to capture all possible markets of the C-Ville clientele that generated 3 to 5 extra events to increase the gross average at the Grille yearly sales where approx. 5.5 million dollars., *Double Tree Hotel *02/00 to 04/03 * Executive Chef /Charlottesville, Va. 22901, Responsible to guarantee the Guests receive at all times the S.T.A.R. welcome of a smile and a warm D.T. cookie upon arrival, and to help increase their return plans for a vacation or a business trip to boost the Hotels sales and increase overall revenue. Revised and introduced a new menu in all outlets of a full service Hotel with 300 rooms, room service, a lounge and the largest banquet facility active in C-Ville. Daily management of all food preparation techniques for all culinary presentations and product testing for the new menus to understand the local market. Created cross usage of combined food items on all menus to reduce waste and maintain a profit which helped in reducing all food inventories and increased capital. Directed daily in the proper sanitation of all culinary work areas and the proper food handling and storage of daily items to be served in all outlets. Provided creative elegant culinary presentations to all service and catering functions. Other duties included training all team members of service and culinary staff ethnic Practices and Principals of Professional, Service in the Hospitality Industry. Assisted catering Managers in tasting, for Weddings, Banquets and future events to maintain budgets and increase sales. Managing at any given M.O.D. shift set fourth by the G.M. Oversee the monthly inventories. Present weekly schedules for not less than 25 culinary team members, 8 utility team members, and 1 full time purchasing agent. Also stayed active in all community events to continue the growth and future of the Hotel. And always generated a Will Do! Want To! Can Do! Attitude to ensure a positive work environment at all times., *Other work: Bonn Apetit Restaurant *09/97 to 02/00 *Chef / Partner Birmingham, Al., Double Tree Hotels *04/87 to 12/96 *Executive Chef / Atlanta Ga. 30141, Holidome/Holiday Inn *12/84 to 1/87 *1st Chef / Nashville, Tn., *Education: Crestview High School *77/78 / Crestview, Fl. H.S. Diploma, New England Culinary Institute *78/83 / Montpelier, Vt. Bachelors, KENT HOY 3172 Doctors Crossing CHARLOTTESVILLE, VA. 22911 kenthoy@hotmail.com HM: 434-973-4094 CL: 434-996-8947, Objective: TO ASSIST AND MAINTAIN A CREATIVE CAREER IN THE SERVICE AND HOSPITAITY INDUSTRY WHERE I AM ABLE TO SHARE MY STRONG ORGANIZATIONAL AND INTERPERSONAL SKILLS., Qualifications: 20 Years Management, Customer Service Training, P&L, P.O.S. Operations, Payroll, Ordering & Purchasing, Maintaining Inventories, MS Windows, DOS, Retail Sales, Marketing, Accounting, Photography, 10 Years C.P.R. Training, A.D.A Training, Training in the 21st. Century Leadership Management Program., Work History:*4/08 to 6/08 * Executive Chef [Contract] for* Aramark *at, Shenandoah National Forest Luray, Va., *The Kroger Company *01/06 to 4/08 *Managing Chef /Charlottesville, Va. 22911, Responsible for Customer service in all facets of the retail market and preparing Gourmet meals in a display of varied recipes of hot and cold carry out and catering services. Daily preparation of company spec hot meals, salads, desserts and ready to serve items hand prepared with my culinary skills. Managed the training and education of not less than 15 team members of the proper food preparation, handling, and holding procedures. To provide the ultimate shopping experience with a certified Chef and consult in cooking techniques. Help in suggestive sales to increase sales for the company, promote the purchase of items that are needed to complete meals, parties, and special events especially the holidays. At present the store is an A volume retail store with upward sales approx. at 4.2 million monthly. Managing over all operations as a salaried manager at any time seen necessary in the absence of the GM or any Co-manager. At all times protect the assets of the store not limiting it to the merchandise yet also all team members. Keeping with policies and guild-lines of the Health Dept., State Agriculture and Proctor & Gamble Corp., *Holiday Inn /Damonís *03/05 to 01/06 *F & B Director / Executive Chef Charlottesville, a, Responsible for Guest Satisfaction and Customer service for a Holiday Inn with a franchise of a Damonís Rib restaurant and Sports bar, connected to Holiday Inn. Duties included F&B Director yet also Executive Chef for both outlets. Manage and train not less than 20 + team service staff, 10 + culinary team members, and also 4 Dept. Managers. Assisted with AM, Breakfast menu, room service, lunch and dinner menus and also a full service sports bar open weekly till mid-night. Oversee all catering services provided by the Holiday Inns meeting and banquet rooms and off-site catering events. Work 1 M.O.D. shift per month. Maintain weekly labor, weekly culinary schedules, P&L, F&B reports and monthly Dept. managerís schedules. On-line weekly ordering for food in all outlets except for the daily purchases of beer and alcohol for a large Sports Bar, with the shared seating for restaurant and bar there is approx. 300 seats, plus a P.D.R of additional seating of 45. The gross volume revenue in all F&B outlets was an approx. 1 million monthly; some of the revenue was pending on how many U.V.A. home and televised games of various sporting events occurred, ., *The Downtown Grille*04/03 to 03/05 *Working Chef / Chefs de partie / Charlottesville, Va., Responsible for maintaining a position of a Station Chef. In a full service Restaurant with seating of 125 plus a P.D.R. with 50 seating with a full service lounge. The restaurant Specialized in Steak and Seafood in a Fine Dining atmosphere with an Award Winning Wine selection with white linen tables in an open air kitchen presentation. In daily production I would prep a variety of hand cut steaks, Ahi grade tuna, fresh salmon, fresh Main lobsters, in house desserts, and in house made dressings for an exclusive PM menu. I assisted 8 station Chefs at any station during the open hours of operation during a 7 day work week. Conducted daily ordering of produce, seafood, and poultry and on line ordering of all prime beef. Worked a daily and a nightly rotation of cleaning schedules, 5 nightís weekly assisted dinner specials for a 4 pm line-up and a 5pm opening. Presentation line-ups where crucial with front of the house service team, food runners, and floor Managers to increase revenue and minimize waste. Assisted in the introduction of a stream line catering menu to capture all possible markets of the C-Ville clientele that generated 3 to 5 extra events to increase the gross average at the Grille yearly sales where approx. 5.5 million dollars., *Double Tree Hotel *02/00 to 04/03 * Executive Chef /Charlottesville, Va. 22901, Responsible to guarantee the Guests receive at all times the S.T.A.R. welcome of a smile and a warm D.T. cookie upon arrival, and to help increase their return plans for a vacation or a business trip to boost the Hotels sales and increase overall revenue. Revised and introduced a new menu in all outlets of a full service Hotel with 300 rooms, room service, a lounge and the largest banquet facility active in C-Ville. Daily management of all food preparation techniques for all culinary presentations and product testing for the new menus to understand the local market. Created cross usage of combined food items on all menus to reduce waste and maintain a profit which helped in reducing all food inventories and increased capital. Directed daily in the proper sanitation of all culinary work areas and the proper food handling and storage of daily items to be served in all outlets. Provided creative elegant culinary presentations to all service and catering functions. Other duties included training all team members of service and culinary staff ethnic Practices and Principals of Professional, Service in the Hospitality Industry. Assisted catering Managers in tasting, for Weddings, Banquets and future events to maintain budgets and increase sales. Managing at any given M.O.D. shift set fourth by the G.M. Oversee the monthly inventories. Present weekly schedules for not less than 25 culinary team members, 8 utility team members, and 1 full time purchasing agent. Also stayed active in all community events to continue the growth and future of the Hotel. And always generated a Will Do! Want To! Can Do! Attitude to ensure a positive work environment at all times., *Other work: Bonn Apetit Restaurant *09/97 to 02/00 *Chef / Partner Birmingham, Al., Double Tree Hotels *04/87 to 12/96 *Executive Chef / Atlanta Ga. 30141, Holidome/Holiday Inn *12/84 to 1/87 *1st Chef / Nashville, Tn., *Education: Crestview High School *77/78 / Crestview, Fl. H.S. Diploma, New England Culinary Institute *78/83 / Montpelier, Vt. Bachelors

I am an excellent employee!

To use and improve my skill set to benefit the company and myself.

Tags for this Online Resume: SQL, Excel, Deltek, Analyst

EQUIPMENT FINANCE SPECIALIST

ANN RUSSO Mobile Phone: 704-724-6498 E-mail: TREELITER@AOL.COM ________________________________________ OBJECTIVE A position utilizing previous skills with a progressive organization offering growth and remuneration. ________________________________________ WORK EXPERIENCE Harris Teeter, Inc Cashier, Part time, August 2009 ‚Äď present ¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨¬¨__________________________________________...

2 YRS.EXPERIENCE OFNETWORK ADMINISTRATION ON MS WINDOWS 2000 ADVANCED SERVER

Drafter

Ideal Companies: Quest, Verison, WA. DOT, WA. DNR, WA. BLM, P.S.E.

Tags for this Online Resume: AutoCAD, Inventor, Revit Arch., MS Windows, MS Word, MS Excell, MS Outlook Explorer, MS Power Point

IT Support

Obtain a challenging position in the IT field that will broaden my knowledge of Network Administration, incorporate my customer service skills and offer career development opportunities.

Tags for this Online Resume: Windows95/98, Win NT 4.0, Microsoft Office Suites 2000, 2003, 2007, Windows XP, SMS (System Management Server), Remedy, Microsoft Exchange Administrator, Enterprise Administrator, Express Software, Server Manager, Security Explorer 4.0, Active Directory, Altiris, Veritas Netbackup, MS Windows server 2000, Microsoft Dynamics CRM.

Unix/ Storage Administrator

12 years Unix experience 5yrs EMC Storage experience, 6 years Netbackup experience. (Versions: 3.4, 4.5 and current 6.0) Familiar with Netbackup on Both Unix and Windows Platforms. Very familiar with CLI commands. Task include. Day to Day operations, Hardware and Software troubleshooting, New device configuration, Configuration of Media and Master Servers. Familiar L700, L8500, L9000 Tape library. Management of backup sch...

Ideal Companies: chevron, shell, Waste Management

Tags for this Online Resume: unix, EMC symmetrix, EMC clariion, veritas Netbackup, veritas volume manager, Sun, solaris

System Engineer

Over the last 15 years I have specialized in Systems Administration at both small and large companies. This includes expert level experience with Sun Solaris and MS-Windows with both hardware and software. I also have extensive experience with TCP/IP Networking, Server and Application monitoring and trouble-shooting. Most of my past positions included the need to interact with Development, QA, Marketing, and Sales groups...

Tags for this Online Resume: UNIX , Solaris, Network Monitoring

To obtain an entry-level position in database management.

To obtain an entry-level position in database management.

Ideal Companies: all corporate

Tags for this Online Resume: Network: MS Windows 95 workstation. Novell 4.X server. Basic IPX, Basic TCP/IP, ThinNet, wiring. Upgrades, installations and configurations. Software: MS Office and. Some knowledge of Adobe Photoshop, Paintshop Pro and Microsoft Image Composer Hardware: IBM compatibles for workstations and servers. Macintosh Computers OS: MS-DOS 6.X, basic knowledge of UNIX Web Programs: Well-versed in HTML, DHTML, JavaScript, VB Script, CGI and VRML

Manufacturing Electronics test Technician

Tags for this Online Resume: Digital Electronics Technician, A+ Certification, MS Windows, MS Office

High Performance Executive Assistant or Customer Service Support

Excellent People, environment, a challenging busy position in which I can manage a customer service or help desk environment in health care, law enforcement or human services. I enjoy people!

Tags for this Online Resume: MS/Windows 03, MS/Word, M/S Excel, M/S Outlook, M/S Powerpoint, Info Systems, Remedy, Echo, SAP Databases, Technical Support, Resourceful, Facilitator, Customer Service, Help Desk, Problem Solver, Multi-Task, MVS Products

Mobile Architect

To design and implement great, reliable, fast mobile Java software (J2ME or Android).

Ideal Companies: Google, Yahoo, RIM, TeleNav

Tags for this Online Resume: J2ME, mobile, wireless