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name　
email
employment
　　chef XX - 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 XX - XX
　　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 XX johnson culinary institute, los angeles, ca
　　b.a., culinary arts
　　specialization: itallian cuisine
　　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.

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