Daniel Simms
451 Rio San Lucas Ave.
San Diego, CA 92110
(618) 555-2169
dsimms@juno.com
OBJECTIVE
Chef
for a high class establishment where my experience and culinary specialties
will be utilized in preparing a wide range of international cuisines.
STRENGTHS ·
Proven ability to produce quickly under pressure, without sacrificing
quality
·
Basic mastery of cooking philosophy and technique.
·
Full range of managerial skills.
·
Understanding of all key health and sanitation concerns
HONORS
·
Guest Specialist, Morris Elliot Cooking Show
·
Recipie publication: Home & Kitchen Magazine
·
Top Honors, Johnson School of Culinary Arts
EMPLOYMENT
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.
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.
EDUCATION
April 1992 Johnson Culinary
Institute, Los Angeles, CA
B.A., Culinary Arts
Specialization: Itallian Cuisine
