Dominic Parks Resume
2
Dominic Sean Parks JR. 479-301-7717 [email protected] www.chefnic.com Education: The International Culinary School at The Art Institute of Dallas Expected Graduation Culinary Arts – Associate of Applied Science Summer 2015 Skills: Sauté/grill Specialist Fabrication of Game / Fish Catering/Banquet Sales Knife skills Microsoft Excel Menu Management Leadership Microsoft Office Time Management Written Communication Inventory Control Oral Communication Customer Service SERV- Safe Certified Experience: Icon Meals Kitchen Manager – Sous Chef April2014-Present Menu writing Recipes Ordering Managing team DCC (Dallas Country Club) Contract Chef November 2014- January Prep food for catering events Plate up food for plated dinners Serve and execute live action stations Allaso Ranch September 2014- Present Sous Chef Manage front of house & back of house, table settings, organizations, & cleaning Write menus & recipes, then develop artistic plating presentation
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Transcript of Dominic Parks Resume
Dominic Sean Parks JR. 479-301-7717 [email protected] www.chefnic.com
Education:The International Culinary School at The Art Institute of Dallas Expected GraduationCulinary Arts – Associate of Applied Science Summer 2015Skills:
Sauté/grill Specialist Fabrication of Game / Fish Catering/Banquet Sales Knife skills Microsoft
Excel Menu Management Leadership Microsoft Office Time Management Written Communication Inventory ControlOral Communication Customer Service SERV-Safe Certified
Experience:Icon MealsKitchen Manager – Sous Chef April2014-Present
Menu writing Recipes Ordering Managing team
DCC (Dallas Country Club)Contract Chef November 2014- January Prep food for catering events Plate up food for plated dinners Serve and execute live action stationsAllaso Ranch September 2014- PresentSous Chef Manage front of house & back of house, table settings, organizations, & cleaning Write menus & recipes, then develop artistic plating presentation Planed breakfast/lunches/dinners/snacks for groups staying 2-5 days Mass quality production for group sizes between 50-400Park Tavern April 2014- AugustTeam Lead- Line Cook Maintain kitchen efficiency, ticket times Prep/prepare and work all stations/recipes & plating Watch over kitchen team & ensure work is being completed, efficiently, safely, sanitary, Break down & clean kitchen for closing Work sauté x grill x salad/cold x smoker x deep fryer x prep x rotisserieChefNIC Catering & Co. LLC 2012-PresentFounder / Executive Chef Sole Proprietor Create menus, advertising, cooking lessons, staffing, Purchase & inspect equipment and foodAdvantage Sales & MarketingEvent Specialist / Team Lead Novemeber2010-September 2013 Managed 28 people and oversaw production of high-volume sample distribution & sales Complete call reports for events
Organize, clean, & inspect the kitchen, event carts, equipment, stock levels, Maintain Par
