cooking resume

Jeff · Joined: 26 Jul 2007 Posts: 3

Jeffrey Allan Farris
1301 Bellecour Way
Lake Forest, CA 92630
(949) 855-9834

Objective: Seeking a position within the culinary industry where my
success in increasing quality, teamwork and efficiencies would be highly
valued.

QUALIFICATIONS HIGHLIGHTS

" 27 year professional background in hotels, restaurants,
nightclubs, healthcare and diverse corporate environments.
" Menu and recipe development for all types of cuisines.
" Specialized in saucier, butcher, international buffets and all
hotline stations.
" Ability to interact with all levels of guests and team members
professionally.
" Excellent organizational and leadership skills.
" Knowledgeable in MS Word and Excel

PROFESSIONAL EXPERIENCE

HDS Management Services - McPherson College
Executive Chef McPherson, KS (12/04 - 5/05)
Manager of Kitchen, private dinners and banquets

" Managed kitchen operations and staff
" Controlled food costs
" Developed special menus for events and caterings
" Controlled daily production based on census

CJ's of San Clemente - Upscale Casual Dining
Executive Chef/Proprietor San Clemente, CA (9/01 - 3/04)
Managed restaurant, private dinners and banquets

" Managed front and back of house
" Controlled all food costs
" Implemented infusion menu

Marriott Management Services (Formerly) - Healthcare
Executive Chef Anaheim, CA (10/97 - 5/01)
Oversaw daily production of 500 patient meals and 1,500 cafe meals,
ordered all products, supervised inventory control, managed and trained
all staff members.

" Established daily production based on census.
" Managed all controllable cost.
" Maintained all HACCP standards.
" Raised patient satisfaction for quality of food from low 60's to
high 80's

JT Schmids Restaurant - Upscale casual dining
Executive Chef/Consultant Anaheim, CA (12/96 -
5/97)
Worked as an independent contractor, designed and organized the start up
of the kitchen in preparation of the opening of the restaurant.

" Developed all recipes and opening menu.
" Hired and trained all staff members.
" Established all venders for meat, seafood, produce, dairy and
grocers.
" Established all safety and health department programs.

Pasta Cucina - Full Service Italian Restaurant
Executive Chef/Proprietor San Clemente, CA (1994-
1996)
Responsibility included kitchen and front of house function.

" Managed loss and shrinkage.
" Controlled and managed all costs.
" Interacted and became part of the community.

Shark Island Yacht Club - Exclusive Private Club
Executive Chef Balboa, CA (1992-1994)
Responsibilities were day to day culinary operations.

" Managed and scheduled all staff
" Food marketing
" Inventory Controls
" Purchased all food and non-food products
" Implemented international buffets

Mauna Kae Beach Hotel - 350 Room Island Resort
Executive Banquet Chef Big Island, Hawaii (1988-1992)
Responsible for all banquet functions.

" Organized all banquets
" Developed all banquet menus
" Implemented Pacific Rim cuisine

PROFESSIONAL AND PERSONAL REFERENCES

HDS Management
(714) 960-8941

Henry Byler
(714) 841-0712

Trevor Ingrahm
(248)-231-9936

Marriott Services
Jane Yamamoto - Director
(310) 836-7000 ext.2771

J. T. Schmidts
Jason Schmidt - Proprietor
(714) 634-9200

Sun Post Times/OC Register
John Hall - Columnist

Mitch Zogob
(949) 481-0765

Randy Jorgenson
(949) 361-2585

Archived from group: alt>cooking-chat

Joseph Littleshoes · Joined: 26 Jul 2007 Posts: 43

Jeff wrote:

> Jeffrey Allan Farris
> 1301 Bellecour Way
> Lake Forest, CA 92630
> (949) 855-9834
>
> Objective: Seeking a position within the culinary industry where my
> success in increasing quality, teamwork and efficiencies would be
> highly
> valued.

You should find those web sites where you can post your resume and
people interested in it can contact you. The news groups you have
posted this to are essentially 'hobbyist' groups. Though some
professionals contribute to them they are more social and conversational
than professionally oriented.

Best of luck to you.
---
JL

>
>
> QUALIFICATIONS HIGHLIGHTS
>
> " 27 year professional background in hotels, restaurants,
> nightclubs, healthcare and diverse corporate environments.
> " Menu and recipe development for all types of cuisines.
> " Specialized in saucier, butcher, international buffets and all
>
> hotline stations.
> " Ability to interact with all levels of guests and team members
>
> professionally.
> " Excellent organizational and leadership skills.
> " Knowledgeable in MS Word and Excel
>
> PROFESSIONAL EXPERIENCE
>
> HDS Management Services - McPherson College
> Executive Chef McPherson, KS (12/04 - 5/05)
> Manager of Kitchen, private dinners and banquets
>
> " Managed kitchen operations and staff
> " Controlled food costs
> " Developed special menus for events and caterings
> " Controlled daily production based on census
>
> CJ's of San Clemente - Upscale Casual Dining
> Executive Chef/Proprietor San Clemente, CA (9/01
> - 3/04)
> Managed restaurant, private dinners and banquets
>
> " Managed front and back of house
> " Controlled all food costs
> " Implemented infusion menu
>
> Marriott Management Services (Formerly) - Healthcare
> Executive Chef Anaheim, CA (10/97 - 5/01)
> Oversaw daily production of 500 patient meals and 1,500 cafe meals,
> ordered all products, supervised inventory control, managed and
> trained
> all staff members.
>
> " Established daily production based on census.
> " Managed all controllable cost.
> " Maintained all HACCP standards.
> " Raised patient satisfaction for quality of food from low 60's
> to
> high 80's
>
> JT Schmids Restaurant - Upscale casual dining
> Executive Chef/Consultant Anaheim, CA
> (12/96 -
> 5/97)
> Worked as an independent contractor, designed and organized the start
> up
> of the kitchen in preparation of the opening of the restaurant.
>
> " Developed all recipes and opening menu.
> " Hired and trained all staff members.
> " Established all venders for meat, seafood, produce, dairy and
> grocers.
> " Established all safety and health department programs.
>
> Pasta Cucina - Full Service Italian Restaurant
> Executive Chef/Proprietor San Clemente,
> CA (1994-
> 1996)
> Responsibility included kitchen and front of house function.
>
> " Managed loss and shrinkage.
> " Controlled and managed all costs.
> " Interacted and became part of the community.
>
> Shark Island Yacht Club - Exclusive Private Club
> Executive Chef Balboa, CA (1992-1994)
>
> Responsibilities were day to day culinary operations.
>
> " Managed and scheduled all staff
> " Food marketing
> " Inventory Controls
> " Purchased all food and non-food products
> " Implemented international buffets
>
> Mauna Kae Beach Hotel - 350 Room Island Resort
> Executive Banquet Chef Big Island, Hawaii
> (1988-1992)
> Responsible for all banquet functions.
>
> " Organized all banquets
> " Developed all banquet menus
> " Implemented Pacific Rim cuisine
>
>
> PROFESSIONAL AND PERSONAL REFERENCES
>
> HDS Management
> (714) 960-8941
>
> Henry Byler
> (714) 841-0712
>
> Trevor Ingrahm
> (248)-231-9936
>
> Marriott Services
> Jane Yamamoto - Director
> (310) 836-7000 ext.2771
>
> J. T. Schmidts
> Jason Schmidt - Proprietor
> (714) 634-9200
>
> Sun Post Times/OC Register
> John Hall - Columnist
>
> Mitch Zogob
> (949) 481-0765
>
> Randy Jorgenson
> (949) 361-2585

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