food service/restaurant professional

 

food prep ~ sous chef ~ waiter ~ bartender ~ catering/banquets

ø  offering numerous years of broad-scope experience in the restaurant/food service industry in environments ranging from full-service golf course kitchen and country club to banquet, catering and five-star restaurant

ø  hold degrees in culinary arts and sciences as well as restaurant management

ø  solid background as food prep worker, cook, catering chef, pantry chef, and lead saute chef

ø  excel in delivering exceptional guest service as both waiter and bartender; adept in acquiring comprehensive menu knowledge as well as providing menu and wine pairing recommendations

ø  additional experience in operations ranging from inventory control, ordering and quality assurance to costing, portion control and menu development; entrepreneurial experience in catering industry

 

golf food service attendant/club waiter, greenbriar hills country club-kirkwood, mo    1998-present

actively support operations of golf course full service kitchen, with responsibilities ranging from food prep through cook; proficiently maintain inventory to maintain optimal stock levels as well as collaborate in menu preparation

additionally serve as waiter during off season, offering quality service for varied member/guest club functions and events in capacities including maitre d and bartender; efficiently set up banquets and provide tableside preparation as well as wine pairing, with strong emphasis on creating a unique dining experience, driving sales and ensuring guest satisfaction

owner/manager, sophisticatering-st louis, mo                                                                         1996-1998

successfully launched, built and managed catering company offering st. louis finest fresh food and personalized service; steered full-scope business operations, from sales, marketing, customer service, and staff management to purchasing, inventory control, administrative, and p&l

catering chef, custom catering-west port plaza-st louis, mo                                                 1994-1996

planned innovative menus and facilitated food preparation; catering services encompassed transport,  table displays, equipment inventory, and check lists as well as full-service open/cash bar operations including bar inventories and costing

pantry chef, paradise valley country club-paradise valley, az                                                 1993-1994

proficiently prepared banquet and a la carte food items as well as cold food displays and sauces/ dressings; in capacity of lead pm saute chef, produced consistent stocks and sauces as well as oversaw plate presentation, portion control and closings

effectively managed inventory, costing, procurement, and receiving of produce

 

waiter, seventh inn restaurant-ballwin, mo                                                                             1991-1993

provided world-class guest services for five star award-winning restaurant, with focus placed on showmanship, sales and guest satisfaction; demonstrated expertise in all menu items and their tableside preparation as well as wine pairings

 

associate degree, culinary arts and sciences; scottsdale culinary institute-scottsdale, az

associate degree, restaurant management; forest park community college-st. louis, mo