Tyrone Thomas
2
Tyrone Thomas 703 Elizabeth Avenue 434-326-6733 (C) 540-661-8681 (H) [email protected] Objective Responsible Sous Chef, proficient in preparing high quality meals and leading others. Passionate and motivated, with a drive for excellence. Currently, I am a catering sous chef for Virginia Catering Company. I was a member of the crew that opened John Paul Jones Arena (Athletic Dining), and The North Side of Newcomb Hall. Fed the University of Virginia football team for seven years. I have been a part of the Aramark company for almost 20 years. I am looking to. Continue using my culinary skills in a professional, and rewarding environment. Skills Managers ServSafe Certified Food Production Time Management Customer and Personal Service Active Listening Speaking Judgment and Decision Making Service Orientation Active Learning
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Tyrone Thomas703 Elizabeth Avenue434-326-6733 (C)540-661-8681 (H)[email protected]
Objective Responsible Sous Chef, proficient in preparing high quality meals and leading others. Passionate and motivated, with a drive for excellence. Currently, I am a catering sous chef for Virginia Catering Company. I was a member of the crew that opened John Paul Jones Arena (Athletic Dining), and The North Side of Newcomb Hall. Fed the University of Virginia football team for seven years. I have been a part of the Aramark company for almost 20 years. I am looking to. Continue using my culinary skills in a professional, and rewarding environment.
Skills Managers ServSafe Certified Food Production Time Management Customer and Personal Service Active Listening Speaking Judgment and Decision Making Service Orientation Active Learning
Education Charlottesville High SchoolJune, 19891400 Melbourne Road, Charlottesville, VA 22901
Experience ARAMARK Dishwasher, Prep Cook, Cook, Delivery
Driver, Sous Chef, Concessions Quality Control Manager, Catering Sous ChefAugust 25, 1995- Presently employed with Aramark
Manage staff, preparing work schedules and assigning specific duties.
Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality and quantity of received products. Determine how food should be presented and create
decorative food displays. Instruct cooks or other workers in the preparation,
cooking, garnishing, or presentation of food. Inspect supplies, equipment, or work areas to ensure
conformance to established standards. Supervise or coordinate activities of cooks or workers
engaged in food preparation. Record production or operational data on specified
forms. Collaborate with other personnel to plan and develop
recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Demonstrate new cooking techniques or equipment to other staff.
