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Yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
(xxx-xxx-xxxx
abc@xyz.com
Country of Citizenship: U.S.
SSN: xxx-xx-xxxx
Job Title: Food Inspector
Department: Department Of Agriculture
Agency: Food Safety and Inspection Service
Job Announcement Number: FI-378021
Core Competencies
Food Inspection, Food Safety, Regulatory Compliance, Health, Sanitation, Food Safety, Quality Control, Regulatory Compliance, Serv Safe Certification, Staffing, Training & Development, Scheduling, Supervision, Employment Law, Food Service Management, Restaurant Administration, Operations Management, Policies & Procedures, Budgeting, Payroll, Cost Controls, Inventory Control, Purchasing, Customer Service, Public Relations, Sales/Marketing, Commercial Account Management, Culinary Arts, Communications, Bi-Lingual English and Spanish
Professional Experience
June 2008-December 2010
SODEXO, INC
Wichita, KS
Hours per Week: 40-60
Salary: $42K/per annum
Supervisor: David Casidas; Phone xxx-xxx-xxxx ; May Not
Contact
Executive Chef
Steered broad-scope food operations, with accountability for P&L, monthly budget preparation/ administration and payroll management. Built and led a productive kitchen staff, with emphasis on maximizing efficiencies, cost controls and quality. Oversaw inventory, strategically managing ordering to meet real and projected stock requirements while controlling loss and operating expenses. Ensured delivery of world-class customer service crucial to building loyalty and growing business. Consistently steered operations for compliance with health, sanitation and safety compliance.
March 2008-June 2008
HYATT HOTEL
Wichita, KS
Hours per Week: 25-35
Salary: $11/hour
Supervisor: David Wirebaugh; Phone: 316-973-1234; May
Contact
Line Cook
Efficiently performed line cook responsibilities in a fast-paced, high-production environment requiring strong project management and multi-tasking abilities.
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January 2002-January 2008
CASA ANTUAN CATERING SERVICE/ANTUAN BAR & GRILL
Carolina, PR
Hours per Week: 40-60
Salary: $36K/per annum
Supervisor: N/A-Self Employed
Owner/Executive Chef
Launched Casa Antuan Catering Service in 2002 and successfully built business to subsequently open Antuan Bar & Grill in 2006 and integrate as one company, with full accountability for all aspects of operations and bottom-line profits. Developed and implemented policies and procedures vital to compliance with health, sanitation and safety standards. Strategically planned, allocated and administered monthly budgets and payroll to maximize use of resources and control costs.
Efficiently controlled inventory to maintain optimal stock levels while containing operating overhead. Actively researched, sourced and negotiated with vendors and facilitated orders. Effectively hired, trained, scheduled, and directed high-performance team of front of house and kitchen staff focused on productivity, quality control and customer satisfaction. Aggressively marketed business, including targeting and capturing high-volume commercial sales, to maximize revenue streams.
1994-2004
TROPIMAR BEACH CLUB & CONVENTION CENTER
Isla Verde, PR
Hours per Week: N/A
Salary: $11/hour
Supervisor: Nelson De Jesus; Phone: N/A; May Contact
Banquet Coordinator
Proficiently
planned, organized and facilitated banquet and event services. Efficiently
coordinated all food items, equipment/supplies and staff to ensure on-time,
on-budget delivery of services. Effectively inspected/monitored food
preparation for quality assurance.
Education
University of Puerto Rico-Carolina, PR
Degree: Bachelor Degree in Hotel and Restaurant Administration
Earned: 2001
GPA: 2.70/4.0 scale
Credits Earned: 146
Escuela Hotelera de San Juan-San Juan, Puerto Rico
Degree: Associate Degree in Culinary Arts
Earned: 2002
GPA: 3.92/4.0 scale
Hours Earned: 1200
Honors: Magna Cum Laude
Certifications/Specialized Training
Serve Safe Certification
Food Safety
Spirit of Diversity Training
Equal Employment Opportunity & Affirmative Action Training for Managers
Languages
Bi-Lingual Fluency: English and Spanish
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