Chef in Houston, Texas

I LOVE COOKING!!!!!!!! Chef John Ashley Houston, TX 77016, (... [email protected] Performance Summary: Results-oriented, dedicated culinary professional serving at five star restaurants’ kitchens in capacity of chef for 35 years. Committed to maintain highest standards of culinary experience. Exceptional communication and staff management abilities. Demonstrated skills in effectively supervising various work stations for quality and hygiene assurance. Superior in preparing healthy menu dishes CULINARY SKILL –Menu Setting – Order Synchronization – Customer Service – Hygiene insurance – Hospitality training – Inventory Control – Cost Management – Chef Contract – Stock Management – Quality Control – Recipe Amendments – Special Events Management CULINARY EXPERIENCE ARAMARK Houston, TX Chef, 5/1999 to Present • Supervised all cooks and kitchen staff. • Created special menu items Check the quality of raw and cooked food products to ensure that standards are met. • Monitor sanitation practices to ensure that employees follow standards and regulations. • Check the quantity and quality of received products. • Order or requisition food and other supplies needed to ensure efficient operation. Warwick Hotel Houston, TX Lead Cook, 7/1999 to 4/2014 • Supervised the functions of ill kitchen employees the sales and costs to ensure maximum departmental profit is achieved. • Operating levels of product and services relating the food operation a Sanitation, cleanliness and hygiene under the direction of the Head Chef, • Carry out the unit food control procedure on a weekly/monthly basis developed a Lunch, Dinner and Brunch menu • Oversaw, coordinated involved in preparation, presentation and service of food products to ensure highest quality at all times. Lancaster Hotel Houston, TX Lead Cook/Sous Chef, 01/1995 to 02/2000 • Operating levels of product and services relating to the food operation and hygiene under the direction of the Head Chef, • carry out the unit food stock control procedure on a weekly/monthly Dinner and Brunch menu • Oversee & coordinated and became directly involved in preparation, presentation and service quality at all times. • Responsible for creating special menus. • Supervised all kitchen employees, the maximum departmental profit 15 achieved Responsible for soups, sauces, menu items and recipes. EDUCATION Texas Culinary Arts - Took cooking related courses in French Cooking, Pastry/Baking, Creole Cuisine, Italian and HOUSTON FOOD SERVICE MANAGERS