Z_Bocker 2016 Resume
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Zachary Bocker has over a decade of experience as a professional chef and kitchen manager, specializing in Italian, French, and fine dining cuisine. He holds an Associate's degree in Culinary Arts from Scottsdale Culinary Institute. Bocker's experience includes positions as Chef de Cuisine at M Club in Telluride, CO, Executive Sous Chef at Basso in St. Louis, MO, Sous Chef at Truffle Pig in Steamboat Springs, CO, and multiple positions including Sous Chef and Line Cook at Mastro's Ocean Club locations in Arizona and Nevada. He is skilled at managing kitchen operations, staff, budgets, and providing exceptional customer service. Bocker has experience in high-
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Alan W. Bocchini Jr. is a certified chef and food managing professional with over 20 years of experience in various culinary roles. He has held positions such as executive banquet chef, assistant director and district chef, and executive chef. Bocchini has strong leadership, communication, and team building skills. He is skilled in menu planning, food cost management, staff supervision, and meeting contractual obligations for large events up to 7,000 guests. Bocchini continues his education in business management, nutrition, and food trends globally.Danny Richard[1]![Danny Richard[1]](https://cdn.slidesharecdn.com/ss_thumbnails/602d606a-5a32-4358-84ce-12e817394848-150925102727-lva1-app6891-thumbnail.jpg?width=560&fit=bounds)
Danny Richard[1]Danny Saviel
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Danny Richard Saviel is applying for the position of Chef De Partie. He has over 10 years of experience working in kitchens in India and Dubai, currently holding the position of Demi Chef at Jumeirah Beach Hotel. He has a strong work ethic and enjoys creating menus, maintaining sanitation standards, and resolving issues. Saviel has excellent leadership, customer service, and problem-solving skills and strives for quality assurance. He is looking to utilize his skills and experience to help elevate a new organization to success.Business Resume 
Business Resume Curtis Stewart
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Curtis H. Stewart has over 30 years of experience in the hospitality industry as a food and beverage director, manager, chef, and unit manager. He has excellent communication, leadership, and problem-solving skills. He is currently pursuing a bachelor's degree in management and leadership from Franklin University after having earned an associate's degree in hospitality management and culinary arts from Columbus State Community College.MRM Resume pdf
MRM Resume pdfMatty McC
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Matthew R. McCullough is a dynamic Restaurant Manager with over 15 years of experience successfully opening and managing restaurants. He has a proven track record of achieving performance goals and increasing sales and profits through initiative, tenacity, and knowledge of operations. McCullough's experience includes managing partners roles with responsibilities for financials, cost controls, compliance, and team building. He has experience implementing POS systems to improve efficiency and customer traffic.CV - Ionut Iacob
CV - Ionut IacobIonut Iacob
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Ionut Iacob is a dedicated and highly motivated F&B professional with over 10 years of experience in various roles including restaurant manager, assistant restaurant manager, headwaiter, bartender, and supervisor. He is currently seeking a new managerial position utilizing his strong leadership, management, and customer service skills. His career has involved managing teams, overseeing daily operations, maintaining financial goals, and ensuring exceptional customer experiences.Chef sajid cv
Chef sajid cvSajid Hussain
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Sajid Hussain is a Chef de Partie with over 10 years of experience working in hotels and restaurants in Saudi Arabia and Pakistan, including his current role at Movenpick City Star Jeddah. He has a background in culinary arts and food safety training. His resume outlines his work history and responsibilities in various kitchen roles, education and qualifications, and contact information for references.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.DanielCulhaneExecutiveChef-November-2015
DanielCulhaneExecutiveChef-November-2015Daniel Culhane
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This document summarizes the resume of Daniel J. Culhane, an accomplished executive chef with over 16 years of experience leading multi-outlet, high-volume culinary operations. He has worked in restaurants, hotels, and corporate dining venues. Culhane is known for producing top-quality, creative products that contribute to revenue growth while reducing costs. He has a proven ability to effectively lead teams, develop menus, and manage budgets, inventory, and vendors. His resume highlights accomplishments in increasing sales, quality standards, and efficiency while reducing food and labor costs at various establishments.Kaustubh-Harshe
Kaustubh-HarsheKaustubh Harshe
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Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.Kaustubh-Harshe
Kaustubh-HarsheKaustubh Harshe
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Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.chase
chasechase gomez
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This document summarizes the experience of Chase Gomez as an executive chef and manager in restaurant kitchens in North Carolina and Florida since 2008. It outlines his roles as executive chef at Ruth's Chris Steak House in Charlotte since 2014, as well as previous positions as sous chef at various hotels and country clubs. It details his responsibilities for all kitchen operations, food ordering, menu creation, staff management, and banquet catering. Gomez earned an Associate's degree in Culinary Arts from Johnson & Wales University in 2007 and holds a ServSafe certification.chef resume
chef resumecody ayars
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Cody Ayars is a sous chef with over 15 years of experience specializing in Italian and Continental fine dining cuisine. He has managed kitchen operations and staff at multiple restaurants in Michigan, demonstrating leadership skills and a focus on quality food, costs and labor. His experience includes menu design, catering, training staff, and maximizing kitchen productivity.resume1-michellelrhone
resume1-michellelrhoneMichelle Rhone
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This document is a resume for Michelle L. Rhone that summarizes her professional experience and qualifications. She has over 20 years of experience in health and wellness coaching, restaurant and business management, accounting, and sales. Her resume highlights her strengths in areas such as operations management, budgeting, leadership, and relationship building. She owns her own wellness coaching business and currently works as a Bistro Supervisor at a Marriott hotel in Austin, Texas.Jovanny_Zepeda_resume[1]-1![Jovanny_Zepeda_resume[1]-1](https://cdn.slidesharecdn.com/ss_thumbnails/b01559a8-5c1c-4dcd-9fd6-eefde2d0a718-160531190318-thumbnail.jpg?width=560&fit=bounds)
Jovanny_Zepeda_resume[1]-1Jovanny Zepeda
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Jovanny Zepeda is an experienced executive chef currently working at Aramark at the University of Chicago. He has over 15 years of experience managing culinary operations including unions accounts with over 120 employees. Zepeda has a proven track record of innovative menu and recipe development, managing diverse staff, and adapting to constant changes. He is proficient in food service software and possesses leadership, mentoring, and customer service skills.KATIA GARDUNO RESUME UPDATED (2)
KATIA GARDUNO RESUME UPDATED (2)Katia Garduno
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Katia Garduno is an experienced bi-lingual business professional with over 10 years of experience in the hospitality industry. She has expertise in staff training, customer relations, event planning, inventory management, and kitchen operations. Her professional experience includes roles as a customer service representative, parking manager, crew leader, assistant pastry chef, and pastry chef. She is seeking new opportunities leveraging her culinary training and experience in diverse aspects of the hospitality industry.KATIA GARDUNO RESUME UPDATED
KATIA GARDUNO RESUME UPDATEDKatia Garduno
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Katia Garduno is a bi-lingual, experienced business professional and pastry chef with over 10 years of experience in the hospitality industry. She has expertise in staff training, event planning, inventory management, and kitchen operations. Her most recent role is as a Customer Service Representative at Lexus of Palm Beach, where she assists customers, records inquiries and complaints, and refers unresolved issues. Previously, she held management roles such as Manager at Valet and Parking Management, where she scheduled parking staff for events, and Crew Leader/Manager/Trainer at KSM Staffing, where she trained and supervised food service staff. She has also worked as an Assistant Pastry Chef and Pastry Chef at several restaurants in the UnitedZ_Bocker 2016 Resume
- 1. Zachary Bocker 13486 East Estrella Ave, Scottsdale, AZ 85259 618-741-6144 - ZBocker@gmail.com Overview Education More than a decade of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Specializing in Italian, French and Fine-Dining Cuisine Dynamic, Results-Oriented, Process Focused and Team-Spirited Scottsdale Culinary Institute graduate 2003 Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts Professional Experience M Club, Madeline Hotel and Residences, Telluride, CO Chef de Cuisine • Involved in banquet menu creation and execution • Responsible for assisting with the direction and oversight of all culinary operations • Fast paced environment; banquets & multiple outlets • Innovate, develop, create and implement new seasonal items and menus • Empower and unify the BOH staff • Purchasing, managing inventories, cost controls and expenses to ensure accurate costs and forecasting
- 2. 2014- Present Basso, St. Louis, MO Executive Sous Chef Worked under James Beard Award-winning Chef Patrick Connolly • Served modern Italian style cuisine producing $2.4 million in revenue • Controlled labor and operating expenses through effective scheduling, budgeting, purchasing and inventory control • Promote relationships with purveyors, vendors and local farmers in the area • Strong financial acumen including a well-developed experience in food costing • Scheduling of staff to ensure labor budgets and financial forecasts are met 2012 - 2014 Truffle Pig, Steamboat Springs, CO 2011 – 2012 Sous Chef • Executed menu, assured quality control, and minimized waste to keep costs minimal • Managed BOH daily operations and scheduling of personnel • Worked closely with Chef creating seasonal tasting menus • Led and motivated BOH Staff Mastro’s Ocean Club/ Multiple Locations: AZ & NV 2007 - 2011
- 3. Sous Chef/ Line Cook/ Prep Cook Transferred within the company to open a new store in Las Vegas, December 2009 • Managed 15 cooks; guided and oversaw production • High-volume establishment with $12+ million yearly revenue • Hired, trained, evaluated, coached, and disciplined BOH staff and daily operations • Worked directly with the Director of Events to effectively execute event orders • Responsible for all ordering including small wares daily • Oversaw P&Ls, assisted in planning for period & quarterly budgets • Daily Butchering Qualifications • Experience with multi-million dollar, upscale establishments • Maximizing kitchen productivity, food quality and staff performance • Manager ServSafe Certificate • Creativity: Ability to identify problems and create new, innovative solutions • Master at Multitasking: Manage multiple projects under tight deadlines References Patrick Connolly Rider (Brooklyn, NY), Chef/Owner (401) 447-9525 George Morris Madeline Hotel & Residences, (Telluride, CO) Executive Chef (970) 519-1400
- 4. Brendan Franko Wildflower Bread Company (Phoenix, AZ), Director of Purchasing/R&D (480) 299-9725