Daniel Simms
451 Rio San Lucas Ave.
San Diego, CA 92110 ??
(618) 555-2169
dsimms@juno.com
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OBJECTIVE
Chef
for a high class establishment where my experience and culinary specialties
will be utilized in preparing a wide range of international cuisines.
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STRENGTHS ?/span>
Proven ability to produce quickly under pressure, without sacrificing
quality
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Basic mastery of cooking philosophy and technique.
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Full range of managerial skills.
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Understanding of all key health and sanitation concerns
HONORS
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Guest Specialist, Morris Elliot Cooking Show
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Recipie publication: Home & Kitchen Magazine
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Top Honors, Johnson School of Culinary Arts
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EMPLOYMENT
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Chef ?1998 - Present ?
Willington's Bistro, San
Diego, California - Prepared a variety of specialties for breakfast, lunch,
and dinner.?400 to1000 covers
daily.?$3M in revenue annually. Direct
supervision of Sous Chef, Kitchen Supervisor, and 20 cooks. ?
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Pastry Chef 1992 - 1998 ?
La Jolla Villa, Del Mar,
California - Created daily dessert menu.?Established kitchen protocols for each menu
item, still in use today.?Created
several new desert items, including the La Jolla Souffle.
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EDUCATION
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April 1992 ?Johnson Culinary
Institute, Los Angeles, CA
B.A., Culinary Arts
Specialization: Itallian Cuisine
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