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Telesha Forgenie has over 5 years of experience as a sous chef and business owner. She has a strong work ethic and passion for quality. She is skilled in leading teams, developing recipes, managing inventory, and ensuring health and safety standards are met. She currently works as a sous chef at OTG Wanderlust Burger Bar in Newark Airport.
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Shimar mitchell 2015 digital file 1.2 Shimar Mitchell
油
Shimar Mitchell is seeking a new career opportunity that allows him to leverage over 10 years of experience in hospitality management and culinary arts. He has a proven track record of managing teams, increasing profits, ensuring safety and sanitation, and providing excellent customer service. Mitchell's resume outlines his credentials and accomplishments from various management and chef roles at multi-million dollar businesses and nonprofit organizations.Shimar mitchell 2015 digital file 1.2 
Shimar mitchell 2015 digital file 1.2 Shimar Mitchell
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Shimar Mitchell is seeking a new career opportunity in central Columbus that allows him to use his 10+ years of experience in hospitality management and culinary arts. He has a proven track record of managing teams, increasing profits, ensuring safety and sanitation, and providing excellent customer service. Mitchell's resume demonstrates leadership skills developed through roles with increasing responsibility, including his current position as Executive Chef and Coordinator at a local church food pantry and catering department.Robert Case Resume
Robert Case ResumeRobert Case
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Robert Case has over 12 years of experience in food service and management. He has held positions such as Head Pasta Chef, Line Cook, Head Cook, Dietary Assistant, Warehouse Manager, Sous Chef, and Grill Chef. His qualifications include overseeing daily operations, planning and purchasing food, ensuring food safety standards, maintaining records, and directing staff. He has a Associate of Applied Science degree in Construction Technology from Hudson Valley Community College.cv in word pad
cv in word padJill Crawford-Wan
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Jill Crawford-Wan has over 20 years of experience in the hospitality and food service industries. She has worked in a variety of roles including chef, manager, trainer, and assessor. Her skills include menu planning, food preparation, budgeting, staff management, and business development. Currently she is an assessor delivering apprenticeship programs in hospitality.Sean Dawson's Resume
Sean Dawson's ResumeSean Dawson CSW
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The document is a cover letter and resume for Sean Dawson, who has over 16 years of experience in the hospitality industry, including his current role as Dining Room Manager at Bouchon Bistro in Napa Valley. He holds several wine certifications and qualifications. Dawson is passionate about hospitality and approaches each day with values of collaboration, integrity, and excellence in operations.Schmidt L res 1
Schmidt L res 1Lisa Schmidt
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Lisa Schmidt has over 15 years of experience in senior management and recruitment roles for restaurants like The Cheesecake Factory and California Pizza Kitchen. She has a proven track record of exceeding business goals through employee engagement and development. Her key skills include recruitment, staffing, training, marketing, and ensuring operations meet KPIs and profitability targets. Currently, she is seeking new opportunities in administrative or office management where she can apply her leadership abilities.Resume201405280206
Resume201405280206Robert Gowett
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Robert Gowett is an experienced executive chef seeking to expand his culinary skills. He has over 20 years of experience managing kitchen operations in fine dining, country clubs, universities, and catering. Gowett is skilled in menu development, food and labor cost controls, staff management, and ensuring health and sanitation standards. His most recent role was as Executive Chef of Tacky Jacks Golf Shores, where he oversaw a staff of 25 and daily revenues of $25,000.Ruben Espinal Resume 2015 (1)
Ruben Espinal Resume 2015 (1)Ruben D Espinal
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Ruben Espinal has over 20 years of experience as an executive chef and culinary professional. He is currently the Executive Chef of Brio Tuscan Grille in Cherry Hill, NJ, where he supervises 22 staff members and maintains food costs below industry standards. Previously, Espinal spent over 12 years as an Executive Sous Chef and Restaurant Chef at Resorts Casino Hotel in Atlantic City, NJ, overseeing multiple high volume restaurants and achieving annual revenues of $20 million. He has a proven track record of training staff, developing menus, and ensuring quality food and customer service.chef Rushdy last updat CV 3- 2015 
chef Rushdy last updat CV 3- 2015 Roshdy ibrahim
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Roshdy Ibrahim Mahmoud is an Egyptian national born in 1970 who is currently seeking a position as a Chef De Cuisine. He has over 15 years of experience in hotel kitchen management positions in Egypt, including his current role as Chef De Cuisine at Red Sea Hotels & Resorts Marsa Alam since 2015. Prior to that, he worked as Chef De Cuisine at IHG hotels in Port Ghalib, Egypt from 2008 to 2015. He has extensive experience in menu planning, kitchen operations management, and staff training.kamaleshcv
kamaleshcvkamalesh mondal
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Kamalesh Mondal has over 18 years of experience as a chef, most recently working as a Chef Manager for Al-Mi Schwob Energy Services in Basra, Iraq. He has a diploma in Hotel Management and Food Production from the National Institute of Professional Studies. Mondal has extensive culinary knowledge and skills in menu planning, recipe development, budget management, and staff supervision. He is skilled at adapting to different environments and cuisines. Mondal seeks to use his leadership and creative abilities in a more challenging chef position.Jenn_Resume
Jenn_ResumeJennifer Allman
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Jennifer Allman is an experienced restaurant manager seeking a new position. She has over 15 years of experience managing various businesses, including restaurants, casinos, and real estate. Her expertise includes workforce management, customer service, and business administration. She is skilled in training employees, scheduling staff efficiently, resolving customer issues, monitoring budgets and costs, and achieving business goals.cv of binod
cv of binodBinod Sunuwar
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Binod Sunuwar is applying for the position of Chef de Partie at Hilton Hotel and Resort in Abu Dhabi. He has over 15 years of experience working in kitchens in hotels in Nepal, Qatar, and the UAE. His objective is to take on a position of responsibility using his skills and positive attitude to help the organization achieve its goals. He has strong cooking and food preparation skills and understands food safety and hygiene standards. As Chef de Partie, he would supervise kitchen operations and staff to ensure quality food production and compliance with all policies and regulations.Julie Goss (2) [3778]CV![Julie Goss (2) [3778]CV](https://cdn.slidesharecdn.com/ss_thumbnails/4f795544-f414-4bb4-8e51-147f78147a45-151118113608-lva1-app6891-thumbnail.jpg?width=560&fit=bounds)
Julie Goss (2) [3778]CVJulie Goss
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Julie Goss has over 20 years of experience in the food industry, including owning her own cafe. She is currently a Catering Manager at Alliance, where she oversees menu planning, staff training, and ensuring high hygiene and safety standards. She has a passion for food and customer service.RESUME_ALI_DAYOUB
RESUME_ALI_DAYOUBAli Dayoub
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Ali Jamil Dayoub is seeking a brand chef position, bringing over 10 years of experience in culinary and food service. He has extensive skills in menu development, kitchen management, and staff training. Dayoub's strengths include strategic planning, cost control, problem solving, and team leadership. He currently serves as Head Chef at Japengo Restaurant & Caf辿 in Dubai, where he oversees all kitchen functions and manages staff.Lokendrakumar
LokendrakumarLokendra Kumar
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Lokendra Kumar is an experienced chef seeking a position as Chef de Cuisine. He has 13 years of experience in kitchen operations, menu planning, food service, staff training, and ensuring customer satisfaction. Currently, he is the Head Chef at Le Dupleix restaurant in Pondicherry, where he is responsible for developing recipes, managing kitchen operations and staff, and handling guest complaints. Prior to this, he held several roles with increasing responsibility such as Sous Chef at The Promenade and F Caf辿& Lounge, and Commis at Intercontinental the Grand. He has a diploma in hotel management and specialized training in managerial excellence and training programs.PC Resume_Culinary
- 1. Telesha Forgenie 86 Harrison St. Belleville, NJ 07109 | 917-266-7000 | misstcarr07@gmail.com 油 Professional Summary A Sous Chef who excels at leading team to produce the highest quality 鍖avorful dishes in creative appealing presentations. Outstanding culinary techniques, inventory management, recipe and daily specials development, and health and safety adherence. Specialize in working with Executive Chef to train and manage kitchen workers and new oasis restaurant exective. Strong work ethic, passion for quality, interpersonal skills. Strong record of improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environment with customer-oriented professionals. 油 Education: Star Career Academy, Newark, NJ 2015 Professional Cooking Program-1080 Clock Hours Presentation skills Plate and Buffet油油油油油 油油油油油油油油油油油Culinary cost, inventory, and math Basic Butchering Skills Meats and Fish Breads and Pastries Knife Skills油油油油油油油油油油油油 油油油油油油Eggs, Breakfast, Brunch Lessons Fabricating Principles of Cooking Management and Coaching油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油Menu Design and Planning油油油油油油油油油油 Catering and Theme Planning Nutritional Cooking Recipe Reading- weights and measuring油 Kitchen Safety and Sanitation (Hors d'oeuvre thru Charcuteries) Hospitality and Management Professionalism油油油油油油油油油油油油油油油油 Salad and Cold Food Preperation 油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油 Experience:油 OTG Wanderlust Burger Bar, Newark Airport, NJ September 2015 - Present Sous Chef Collaborate with the head chef to create original recipes, and responsible for creating daily specials for breakfast/lunch/dinner. Take appropriate action to ensure food quality and service standards were met Ensure proper cleanliness was maintained in all areas of the kitchen and prep areas Execute exceptional customer service Complete daily pre-shift checklists Optimize pro鍖ts by controlling food and labor costs Consistently maintain cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality Manage a team of line cooks to execute all menu items overseeing the quality of work proper portioning and high-level presentation
- 2. Complete any and all tasks and left under my responsibility from upper management New Oasis restaurant executive training In charge of line cook labor and ordering Crunch Time Inventory and ordering Telesha Events Studio, South Orange, NJ October 2011 - Present Owner Creative / Theme Cooking Catering Private/Public Events and Fundraisers Create or Coordinate Private/Public Events and Fundraisers Digital Photography Execute exceptional customer service Additional Experience: Oliviers and Company, Milburn, NJ November 2013 - September 2015 Business Development Prepare food products for tasting, demonstrations of company products for clientele Provide customer service and assistance to ensure quality customer experience and satisfaction Operate cash register during peak hours to quickly and ef鍖ciently conduct sales and transactions Consistently maintain cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality Complete any and all tasks and left under my responsibility from upper management Training of new employees Skills: Event Planner, Photography, MS Of鍖ce, Adobe Suites, Photoshop, Lightroom, Sales Management, Brand Manager, Coordination of New Store Openings, Executive Training, Inventory Control, Business Development. 油 Certi鍖cations:油ServeSafe No., Wedding/Event Planner Additional Education: BA Digital Photography BA Fine Arts