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Work experience

Aug 2003Apr 2009

Sous Chef


Complete knowledge of 4 working 24 hour kitchens

scheduling a total of 35 cooks of different backrounds and levels of work experience's

Ordering for all kitchens

Menu writing/pricing

labor and   (cos) food cost control

inventory/ food saftey. certified in several food saftey courses such as HASSP

Sexual harassment courese/ managment oriented

special knowledge of special events/room service and buttler service

specializing in coffeshop line cooking breakfast and lunch

Sep 1996Jun 2003

Line Chef

Caesars Tahoe

Scheduling, ordering, training, payroll, menu writing,cooking for 24 hr service, room service/ coffeshop