image/svg+xml•
Food Preparation
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Menu Development
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Kitchen Equipment
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Kitchen Areas
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Banquet Facility
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Food Cost
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Menu Items
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Dinner Service
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Garde Manger
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Cuisine
CHRISTOPHER
SANCHEZ
50456 S. Maple Ave., Washington, DC 83362 · (830) 555-5073
csanchez@example.com
EXPERIENCE
JUN 2018 - DEC 2020
KITCHEN SUPERVISOR,
TGI Friday's
Prepare food
Ordering
Inventory
Dish washer
Expo
Prep cook
Line cook
Opening and training at new
restaurant locations
Detailed exposure to all mandated Health codes, proper sanitary practices and procedures.
Scored highest in region for ServSafe certification.
Helped implement a BOH training program focused on product consistency, freshness, and quality
awareness.
Perform various financial activities such as cash handling, deposit preparation, and payroll.
NOV 2012 - APR 2018
EXECUTIVE CHEF,
Guest Services
Developed extensive promotional programs including seasonal LTOs for multiple branded concepts.
Revitalized brand portfolio across divisions including hospitality, museum, B&I, and government.
Created and prepared sauces and various dishes to assist sous-chef.
Received training in the chocolate room, buffet and banquet preparation, cake garnish and basic
baking
United States of America
Worked as a Demi-chef de partie in the core department (F&B Production)
NOV 2009 - MAY 2012
SOUS CHEF,
Clyde's Restaurant Group
Worked with suppliers to manage deliveries of fresh ingredients.
help pantry with preps and sandwiches and tray set-ups of fruit and cheeses and veggies.
Promoted to sushi chef from training within 2 months of starting position.
Work Pantry, Saute, Grill and Expeditor
Manage prep list throughout the week.
Manage staff of 3 sous chefs, and 40 line cooks.
EDUCATION
2005 - 2008
BACHELOR'S DEGREE IN BUSINESS/COMMERCE
,DePaul University
Chicago, IL
SKILLS