Culinary Resume
Experience:
St. Mary’s Hospital (Compass) (Tucson, AZ)
PM Chef (Night Supervisor)
- Supervised over Kitchen, Cafeteria, Deli, Patient Line, Meals On Wheels
- Prepared foods at high volume and high quality (200 people per night)
- Created 3 week menu cycle for food service
- Cooked for catering events including CEO of Hospitals and Carondelet
- Sales increased by ½ 1 month after start date
- Created schedule for employees
Acacia at St. Phillips, Tucson, AZ.
Cook (American Cuisine – 4 diamond and voted best restaurant in
Tucson - Executive Chef: Albert Hall)
- Prep foods from scratch daily
- Cook foods at high volume and high quality
Maloney’s Tavern, Tucson, AZ.
Kitchen Manager (American Cuisine)
- Ordered food and supplies for kitchen
- Created daily specials and some original recipes
- Catered for many banquets and premiere parties (Budweiser Select, Red Bull,
etc.)
- Responsible for lowest food cost and waste for Tucson Maloney’s since
1991
- Responsible for highest kitchen volume since 1991
Le Bistro, Tucson, AZ. (Top 10 in
Tucson for 10 Consecutive Years)
Cook (French Cuisine - Chef Lauren Reux)
- Supervised over kitchen when Executive Chef was not present
- Prepped menu items, sauces and marinades from scratch daily
- Grilled, broiled, sautéed, steamed, fried all foods and sides
- Created daily specials
Houston’s, Atlanta, GA. (Busiest
in Southeastern Region)
Cook (Contemporary Cuisine)
- Prepped foods and marinades from scratch
- Grilled, broiled, sautéed, steamed, fried all foods and sides
Red Lobster, Newnan, GA.
Assistant Culinary Professional (Seafood Cuisine)
- Supervised Line
- Moved to Atlanta as Certified Trainer to open new restaurant