Cook





Karl U. Chavis



1531 Atlantic Ave, Chesapeake VA 23324, (757) 222-1935



 



 

Professional Objective

To
obtain a position as a cook with an organization dedicated to excellence in
customer service and quality in food preparation.

Summary of
Qualifications

21 years experience in full
service restaurants.
Experience in kitchen
management.
Extensive experience in
training staff and opening new locations.
Experience in Italian, and
French-Creole Cuisines, steak house, seafood, and desserts.

Professional Experience

Sous Chef –Executive Chef

The Big Easy Oyster Bar and Grill

Assists
Chef with Kitchen operations, responsible for salad, fry, sauté, grill and
dessert stations.

Responsible
for planning and directing food preparation in a kitchen.
Supervises
kitchen staff, as well as keeping an eye out for problems that arise in the
kitchen and seizing control of a situation at a moment's notice.
Discipline
underperforming staff members

Kitchen Manager

Paradox East Coast Bar and Grill

Assists general manager with kitchen operations,
staffing, inventory control and training.
Supervised staff of 35 production personnel.

Oversees
the scheduling and training of employees and preparation of food

Manages the purchase and cost
control of food
Responsible for weekly and
monthly inventory
November 2009 -Assisted in
opening of new location in Currituck, NC

Kitchen Supervisor

Paradox East Coast Bar and Grill, O'Charlie's, and Ruby
Tuesdays

Responsible for
overseeing the preparation and production of food. Managing food handling, sanitation and
storage of foods as well as general kitchen cleanliness.

Organization of walk-ins,
freezer, and dry storage areas
Responsible for safety,
security, and personnel motivation
Assisted with kitchen staff
scheduling

Line and Prep Cook

Joe's Crab Shack, Paradox East
Coast Bar and Grill, Carrabara's, O'Charlie's, Ruby Tuesdays, and Honey Baked
Ham

Responsible
for the preparation and production of food.

Oversaw
all sauté, pasta, pizza, grill and fry station duties including training new
employees.

Sugar glazed hams and turkeys; prepared sauces,
desserts, and salads.
Filleted and portioned seafood;
butchered and portioned steaks.
Won O'Charlie's 2005 Kitchen
Olympics, a company wide competition involving 68 of the company's best
employees.

WORK HISTORY

Joe's
Crab Shack, Chesapeake, VA September
2012- Present

The Big
Easy, Norfolk, VA February 2010- September 2012

Paradox
East Coast Bar and Grill, Chesapeake, VA August 2007-February 2010

Carrabba's,
Chesapeake, VA July 2006-August 2007

Honey
Baked Ham, Fredericksburg, VA August 2005 – January 2006

O'Charlie's,
Fredericksburg, VA June 2003-July 2005

Ruby
Tuesdays, Portsmouth & Fredericksburg, VA September
2001-June 2003

  • ID#: 76380
  • Location: Chesapeake, VA , 23324

Don't Be Fooled

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  • To avoid scams, buy and sell with people you can meet locally, in person.
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  • If an offer sounds too good to be true, it is. Walk away!

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