Tyrone Thomas
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Tyrone Thomas is a Sous Chef with over 20 years of experience working for Aramark. He has held several roles within Aramark including Dishwasher, Prep Cook, Cook, Delivery Driver, Concessions Quality Control Manager, and currently works as a Catering Sous Chef for Virginia Catering Company. Thomas has a background in food production, time management, customer service, active listening, judgment and decision making, and service orientation.
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lukas resume pdfLukas Londono
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Lukas Londono has over 10 years of experience in restaurant management roles of increasing responsibility. He is bilingual in English and Spanish and has a Bachelor's degree in Music. His experience includes positions as a server, restaurant manager, general manager, and sous chef at various restaurants in Georgia. He is goal-oriented, a motivated leader, and has excellent communication and time management skills.Resume2016
Resume2016Barbara Hampton
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Barbara Hampton has over 15 years of experience in warehouse operations, facilities management, and food preparation. She holds certifications as a certified forklift operator and in safe food handling. Currently she supervises workers and coordinates activities as a supervisor at Aramark in Memphis. Previously she managed facilities and food service operations as the facilities manager at Memphis Recovery Center. She has also worked as a prep cook at McAlister's Deli where she prepared foods according to orders and specifications.holly a junge newest resume
holly a junge newest resumeHolly Junge
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Holly Junge is seeking a position that utilizes her experience in nutrition, dietetics, and food service management. She has over 16 years of experience in residential cooking and over 10 years of experience in various food service management roles. Her qualifications include a bachelor's degree in dietetics and certification as a nutrition wellness consultant.Nadia Prytula Resume
Nadia Prytula ResumeNadia Prytula
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Nadia Prytula is a bilingual chef seeking new opportunities in the culinary field. She has over 3 years of experience in kitchen operations, including roles as a sous chef and kitchen supervisor. She is skilled in menu planning, food preparation, recipe development, and staff training. Nadia earned her Associate of Arts degree in Food and Beverage Management from The Art Institute of Atlanta, graduating with honors.CV
CVAngelina Willoughby
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The candidate seeks a position where they can contribute leadership and experience. They have a background as a chef manager and experience in fast-paced environments. They are Serve Safe certified and have over 15 years of culinary experience, including positions as head chef, assistant restaurant manager, and director of dietary services at various hospitals, schools, and restaurants. They are skilled in menu planning, food ordering, budgeting, and ensuring safety and quality standards.EXECUTIVE CHEF
EXECUTIVE CHEFchefparker1
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To ensure the smooth operation of your business including cost & profitability while Training the team to deliver the Highest standards and to give top tier Hospitality service to the customers Richard McSweeney Resume 1
Richard McSweeney Resume 1Richard Mcsweeney
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Richard McSweeney is an expertly trained chef with over 25 years of experience in fine dining, casual dining, catering, and ice sculpture. He has held roles such as Executive Chef, Head Chef, Banquet Chef, and Sous Chef at prestigious establishments like Sailfish Point Country Club, Atlantis Grill and Bar, and Sailfish Club of Palm Beach. He is seeking a new challenging culinary management position and offers extensive experience in areas like menu creation, ordering/inventory management, staff management, and customer satisfaction.KThan_Functional_July2016
KThan_Functional_July2016Kris Than
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Ankhang Than is seeking a leadership position in a fast casual restaurant utilizing her MBA, BS in Culinary Management, and experience managing restaurants. She has skills in leading kitchen teams, training employees, culinary operations like knife skills and menu planning, hospitality, and financial management. Her resume includes experience as an assistant manager at Luby's and general manager at Waffle House.RAYMOND EVERIDGE
RAYMOND EVERIDGERaymond Everidge, MBA CC
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This document provides a summary of Raymond Everidge's culinary qualifications and experience. He holds a Master's degree in Business Administration and a Bachelor's degree in Culinary Management. His experience includes working as a Chef Instructor, Kitchen Supervisor, Line Cook, and Culinary Specialist in the United States Navy where he planned and oversaw the preparation of over 100,000 meals. He has multiple culinary certifications and achieved numerous accomplishments while serving in the Navy and at various culinary roles after his military service.Bennette Resume
Bennette ResumeBennette Towns
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Bennette D. Towns is an Assistant General Manager with 10 years of culinary experience seeking a challenging position in restaurant management. She has a diploma in Culinary Arts and has held several roles including Line Cook, Purchase/Inventory Manager, and Assistant General Manager. Her experience includes overseeing daily operations, staffing, budgets, compliance, and customer service standards at hotels and restaurants. She is well organized, takes initiative, and has strong computer and inventory skills.curriculum SK
curriculum SKsanjay kumar
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Sanjay Kumar has over 20 years of experience as an executive chef and chef in India and abroad. He is currently the Executive Chef of Culinary Development at Pavilion Foods in Dubai, where he is responsible for research and development of western cuisine, new food concepts, and overseeing multi-outlet food operations. Previously, he held chef roles at Taj-SATS in Mumbai, where he helped train kitchen staff, and at Kambala Hospitality Private Limited in Mumbai, where he helped plan menus and ensure food quality standards. He has extensive experience in cruise line kitchen roles as well.curriculum SK
curriculum SKSanjay Kumar
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Sanjay Kumar is an Executive Chef with over 20 years of experience in India and abroad, currently holding a position as Executive Chef of Culinary Development at Pavilion Foods in Dubai; his career includes positions as Chef at Taj-SATS in Mumbai and Senior Sous Chef at Taj-SATS, Mumbai, and he provides his resume detailing his career history and qualifications.RICARDO 3
RICARDO 3ricardo jr. alisaca
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Ricardo Aying Alisaca Jr. is seeking a position as a Sous Chef Sushi in Dubai. He has over 15 years of experience as a sushi chef and head chef in restaurants and hotels in Dubai, Abu Dhabi, and the Philippines. His responsibilities have included food preparation, quality control, staff management, and ensuring kitchen operations meet standards. He holds a Bachelor's degree in Commerce from Divine Word College and has advanced sushi preparation and culinary skills.Tyrone Thomas
- 1. Tyrone Thomas 703 Elizabeth Avenue 434-326-6733 (C) 540-661-8681 (H) Antonio.thomas46@yahoo.com Objective Responsible Sous Chef, proficient in preparing high quality meals and leading others. Passionate and motivated, with a drive for excellence. Currently, I am a catering sous chef for Virginia Catering Company. I was a member of the crew that opened John Paul Jones Arena (Athletic Dining), and The North Side of Newcomb Hall. Fed the University of Virginia football team for seven years. I have been a part of the Aramark company for almost 20 years. I am looking to. Continue using my culinary skills in a professional, and rewarding environment. Skills ? Managers ServSafe Certified ? Food Production ? Time Management ? Customer and Personal Service ? Active Listening ? Speaking ? Judgment and Decision Making ? Service Orientation ? Active Learning Education Charlottesville High School June, 1989 1400 Melbourne Road, Charlottesville, VA 22901 Experience ARAMARK Dishwasher, Prep Cook, Cook, Delivery Driver, Sous Chef, Concessions Quality Control Manager, Catering Sous Chef August 25, 1995- Presently employed with Aramark
- 2. ? Manage staff, preparing work schedules and assigning specific duties. ? Check the quality of raw or cooked food products to ensure that standards are met. ? Monitor sanitation practices to ensure that employees follow standards and regulations. ? Check the quality and quantity of received products. ? Determine how food should be presented and create decorative food displays. ? Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. ? Inspect supplies, equipment, or work areas to ensure conformance to established standards. ? Supervise or coordinate activities of cooks or workers engaged in food preparation. ? Record production or operational data on specified forms. ? Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. ? Prepare and cook foods of all types, either on a regular basis or for special guests or functions. ? Demonstrate new cooking techniques or equipment to other staff.