Available Chef (Metro Detroit)
*****************@*****.***
Aspiring personal chef is currently seeking clients who require the services of a personal, private or corporate chef. I am also looking to work in a restaurant atmosphere as an Executive, Sous or Lead Line Chef. I offer delicious healthy meals prepared in your kitchen or office kitchen at a reasonable price.
For Work Experience see below or contact me directly Chef Mark at 313-***-**** or 313-***-****.
Overview
More than 15 years of professional cooking and kitchen management experience. ServSafe Certified with exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Area of Expertise
Sous-Chef experience with several upscale establishments. Trained and enhanced the development of staff. Successful catering experience 250+ people and the ability to maximize kitchen productivity and staff performance.
Employment
2012- Present Fairlane Club, Dearborn, MI
Banquet Chef
Oversees banquet events from start to finish
Menu development
Ordering of the required ingredients and supplies for all events
2008 - 2011 The Whitney, Detroit, MI
Day Chef
Trained and supervised a staff of eight
Planned and organized banquets and private parties
Accountable for inventory, quality control and minimizing
waste
2005 --2008 First Class Catering
Head Chef/Co-Owner
Planned, coordinated and implemented menus for various
events (i.e. receptions, graduations, retirement)
Provided quality, efficiency and continuity of service
2002- 2005 Thomas Edison Inn, Port Huron, MI
Banquet Chef
Managed 15+ line cooks and oversaw the production of high-
volume events
Provided training to staff on broiler and saut stations
1997-2002 Bistro 61, Mount Clemens, MI
Sous Chef
Supervised kitchen staff
Planned menus and prepared dishes pertaining to beef, lamb,
pork, seafood and pasta
Education
Western Michigan University, Kalamazoo, MI -Associates Degree
Henry Ford Community College, Dearborn, MI- Associates Degree