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Online Resumes with "sous "
Chef, Sous Chef Myrtle Beach, South Carolin
Restaurant manager, Front of the or kitchen
sous Chef-12 years experience- Houston
Sous Chef
Senior Sous Chef- Hotels
I've been working as a Chef Manager in corporate hotels for 13 years. I'm looking for an opportunity in Central Florida to move closer to family.
Tags for this Online Resume: tampa bay, orlando, foodservice
Executive Chef - 27 years Experience - Los Angeles
Tags for this Online Resume: Los Angeles, Executive Chef, Executive Sous Chef, Business Dining, Corporate Catering, Restaurant, Culinary Instructor, Multi-Unit Manager, General Manager
Baggage Porter
Work into a position where I can utilize my experience in the culinary industry to serve and positively impact any size company growth, as well as continue my personal growth in the industry.
Tags for this Online Resume: Executive Chef, Sous Chef, Culinary Manager
Sous Chef 2 years Experience Westchester
Award winning Executive Chef and Food Service Manager with impeccable Hotel, Restaurant, and Special Events credentials.
An experienced Executive Chef who seeks a position that maintains uncompromising standards for quality, food handling procedures, sanitation, and food safety with a focus of creative, innovative preparations, presentation techniques, and attention to detail.Staff Development, Iventory control, Procument Budget Management, Employee Retention, Multi-Cultural Menus Development, Preserving quality Insurance
Ideal Companies: All available Food Service and Hospitality Companies. Hotels. Restaurants, Sport Arenas, Schools, Convention Centers and Corporate business services. Compass, Aramark.
Tags for this Online Resume: Executive Chef/ Food Service Director, Hotels and Restaurant Manager, Sports Arenas and convention Centers Manager
Sous Chef, 10 Years experience
To obtain a position as a professional chef utilizing my knowledge and skill to be a leader in the hospitality industry.
Chef
Personal Chef, Executive Chef,Sous Chef, Manager Trainee.
Sous Chef
executive sous experience
I'm a executive sous chef with a lot experiences in banquets over seen 3 restaurant, control food cost and labor cost, training and coaching all associates, create new menus every 4 months etc.
