Chef in Suffern, New York

I feel that I would be a strong candidate for the position based upon my qualifications and experience. For more than 15 years I have been cooking in high volume A La Carte restaurants and have a lot of experience in catering and large banquets of up to 500 people. Within the past 11 years I have held the title of Sous Chef and Executive Chef. I have learned all aspects of how to run a kitchen, i.e., scheduling, purchasing, receiving, ordering, costing, menu planning, inventory control, labor control, quality control, P&L statements & budgets. I have worked in large scale restaurants with a max seating capacity of 300 people and have been in charge of personnel of 20 plus at a given time. In May of 2003 I received my Degree in the Bachelors of Science from Johnson & Wales University in the Culinary Arts. My work ethic is superb. I am well organized. I have the ability to multi-task and also practice great sanitation. I am a fast worker, knowledgeable on all equipment in the kitchen and can speak enough Spanish to communicate with those who do. I feel confident that any further interviews will demonstrate my enthusiasm and qualifications for the position as well as allow me to better introduce myself. You may contact me on my cell phone at 845-521-... or through my E-mail at [email protected] and I can forward you my Resume and References.