Gregory Thomas Resume
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Gregory Thomas is an experienced executive chef and director of culinary operations seeking a position as Director of Culinary for an established CCRC. He has over 30 years of experience in culinary academies and positions as Executive Chef, Food Service Director, and Director of Culinary Operations at several retirement communities and food service companies, managing budgets up to $2.5 million and staffs up to 60 employees. His experience includes overseeing all aspects of food service operations including hiring, training, scheduling, budgeting, inventory control, and ensuring compliance with health regulations.
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Jaron Johnson !!FINAL_Restaraunt ManagerJaron Johnson
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Jaron Johnson is an experienced restaurant manager and 20-year military veteran seeking a restaurant management position. He has extensive experience managing teams of up to 131 people in fast-paced environments. In the military, he oversaw dining facilities that served millions of meals annually and managed multi-million dollar budgets. He is currently pursuing a bachelor's degree in hospitality management and brings expertise in areas such as culinary skills, guest services, training, and communication.Jaron Johnson !!FINAL_Restaraunt Manager
Jaron Johnson !!FINAL_Restaraunt ManagerJaron Johnson
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Jaron Johnson is an experienced restaurant manager and 20-year military veteran seeking a restaurant management position. He has extensive experience managing teams of up to 131 people in fast-paced environments. In the military, he oversaw dining facilities that served millions of meals annually and managed multi-million dollar budgets. He is currently pursuing a bachelor's degree in hospitality management and brings expertise in areas such as culinary skills, guest services, training, and communication.Jaron johnson !!final restaraunt manager
Jaron johnson !!final restaraunt managerJaron Johnson
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As a serviceman in the United States Army for 20 years I offered my best everyday: to my peers, superiors and to my country. As I transition from the armed forces, I will continue to offer the best. Most recently, while working in Fort Polk LA, I was Dining Facility Manager. I am currently a Kitchen manger at the Cheesecake Factory. Throughout my tenure in the United States Army I have been in more than one position, from Instructor, Supply Clerk, Dietitian, Personnel Security, and Operations Sergeant.
The skills I've acquired and valuable experiences. Stress management, Personnel management, Communication, Capable problem solver, Budget planning, Logistics, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Leadership, Enforcing Regulations and Policies, First aid. I've learned a lot during my time in the military. Please feel free to contact me if you have any questions.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017
BEVAN VAHLAND - PROFESSIONAL RESUME 2017Bev Vahland
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Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.Sahil_Resume
Sahil_ResumeSahil Desai
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The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.Gregory Thomas Resume
- 1. Gregory Thomas Garland Texas Phone: 817-404-7409 E-mail: chefchef61@yahoo.com Objectives To secure a position as Director of Culinary for an established CCRC. Education Culinary Academy Cerritos College - Cerritos,CA 1984 to 1986 Business Administration Orange CoastCollege - Fountain Valley, CA 1982 to 1984 Experience Director of Culinary Operations Advance Health - Garland, TX - 2015 to Present Responsibilities I am Responsible for two facilities to ensure thatcompanypolicy is being implemented. Also responsible for overseeing a staff of 60 employees.Inventory control, labor,budgeting, Controlling food cost. Executive Chef/Dining Service Director Unidine Food service - Boston,MA - July 2014 to July 2015 Responsibilities Hiring,scheduling and budgeting with a budgetof 2.5 million a year. Managing a staff of 75 people while producing up to 1200 meals a day. Maintain and ensuring all chefs are following budgetaryguidelines. Accomplishments Was able to take one of the main facilities and change itto a viable working environment.Also have been able to train and cultivate young chefs to move up to executive positions.Established greatworking relationships with clients. Skills Used Motivational speaker,leadership,computer knowledge,communication both verbal and written as well diversifying culture.
- 2. Resume: Gregory Thomas Executive Chef Aramark - December 2011 to January 2014 Over all Food and nutrition services.Responsible for scheduling inventory,and managing a staffof 30 employees.Ensuring that all Guidelines are in place for state and federal Regulations.Controlling food cost for a budgetof 1.5 million dollars a year. Food Service Director Quail Park RetirementVillage,L.L.C - July 2007 to January 2011 Responsible for consistentlybeing below departmentbudgetsaving companythousands since acquiring position.Responsible for hiring,training,directing,and calculating all kitchen staff and dining room supervisor while ensuring all food service staffmembers are properlytrained and certified if required.Create and monitor kitchen staff schedules and make dailytask assignments to guarantee efficientand effective meal preparations,responsible for ordering adequate inventory of all food supplies service and clean up. Maintains knowledge base ofcurrentOSHA, local and state regulatory agency guidelines as well as kitchen and food service program compliance. Serves as member ofthe CommunityManagementTeam and assists Executive Director with other managementduties as needed. Establish menus and recipes as approved bya Dietary Consultantand ensure meals provide a variety, interestand appeal while meeting the nutritional needs ofthe residents. Communicates frequentlywith residents,families,guests and staffmembers,to address concerns and suggestions relating to the food service program and maintain residentsatisfaction. Mirabella Assisted Living Food Service Director Marabella Senior Living - Fort Worth, TX - December 2005 to May 2007 Responsible for all kitchen, front and back of the house operations. Responsible for purchasing,payroll,inventory, monthlybudgeting,menu planning and scheduling. Establish menus and recipes as approved bya Dietary Consultant. Hired,trained, directed and assigned dailytask to ensure efficiency and effectiveness