Crib Sheet for your restaurant and job description:

• Restaurant description: size, location, cuisine, cover number, volume, type of business, ratings, awards.
• Job description: Production responsibilities: volume, type of cuisine, form of presentation. Banquet, ala carte, off premise catering.
• Skills applied: garde manger, pastry, other specialty work. creative input: menu development or assistance, research and development, daily specials, wine pairings.
• Supervisory responsibilities: staff size, oversight, scheduling, hiring, training, record keeping, front back coordination. accounting and organizational involvement: payroll, ordering and purchasing responsibilities, computer involvement, inventory, projections, event planning, multi unit oversight, temporary duties for a supervising person.Catering, banquet, off premise or outside work.
• Other: Pos systems familiarity. Marketing activities. Press involvement. Awards

Sample Sous Chef Entry

4/93- 5/98	Pierre's Parisian Hashery	Paris, Oregon.
		Sous Chef (hired as tournant) for 120 seat French/American
		bistro serving 80-120 lunch, to 300dinners. Basic American 
		cuisine with a French accent. Answered directly to chef.
		Supervised staff of 5-8  in chef's absence. Involved in  		Purchasing andmenu planning. Off premise catering for 
		events to 150. Paris Patoon's  "Best hash in town" award ‘96 		and ‘97. Gazat Guide five forks.
		(Contact: Owner Pierre Pate, 800 555 8181)

Sample Education Entry

Grover Cleveland high school , Puddingtown, MN: 2 year vocational training program with apprenticeship. Graduated 1981.
ACF certified apprenticeship Puddingtown Community College: Eighteen month cooperative program with hands on training at the Cleveland Continental Hotel under Chef Hans Himmlischsuppe. AAS 5/93
Minnesota State College at Puddington: BA in restaurant management. Emphasis on back of house management systems. BA 4/95.

Continuing Education Courses:
Hospitality computing. Sanitary seafood storage and handling. Employee psychology. Employment screening and interviewing techniques.

Showing jobs in Block Text

1983 - 1986  Various positions:
		Charlie's Grill, Inn on the Place, Burger Shack, La Bonne Femme: 
		A series of pantry, prep, grill and line positions.

or:

	Previous experience:
		Three years in pantry, saute and grill positions. 1 year as bus
		person.

Consultancy Listing

:

Bowes, Bowes and Bowles Kitchen Konsultancy: 4/95-6/96 Contracted by B & B Kitchen Solutions to five Ohio restaurants for fixed term employment:

• Ma's Home Hamburger Heaven: Menu redevelopment, staff food safety training, kitchen upgrade.3 months.
• Chez Ferdinand: Recosting of menu, staff training, streamlining process.
• La Tempesta di Cleveland: Fill in Executive Chef. Staff assessment. Menu design.

Or

4/95-5/96 Short term independent contracts with the following restaurants:

• John's Jersey Jam House: Sous Chef during Sous Chef's vacation. 4/95-7/95
• Lone Star Steakhouse: Temporary Chef de cuisine. 7/95-1/96
• Ross Dinner: Kitchen manager contracted from 3/96-5/96