Dennis M. Cameron C.E.C.
Executive Chef
El Paso Country Club
5000 Country Club Place
79922
915-584-1111
915-727-7653/cell
915-584-3171
http://www.angelfire.comalt/exec_chef_d_cameron/
epicecarver@yahoo.com
In the interest of investigating a professional affiliation with your organization, I submit my resume for your review and consideration.
As you will see, I have a broad background in many aspects of food and beverage, including catering and hotel management. Iam a highly self motivated and well educated individual who works well with the publ
ic and associates. I have proven my abilities in creative cooking, ice sculpture, and grand buffets. I have supervised and managed a kitchen staff as well as coordinating various simultaneous events. i feel assured that i would be an asset to your organization.
If a position currently exists, or, if you anticipate one in the near future for a professional Executive Chef with my qualifications, I would welcome a personal interveiw. I know we will have several areas of mutual concern to discuss.
Thank you for your time, consideration and forthcoming responce.
PROFESSIONAL OBJECTIVE:
To obtain a position with a reputable organization which will utilize my expertise and experience in the field of food preparation and supervision and will provide career and advancement opportunities.
SUMMARY OF QUALIFICATIONS:
. Diversified professional background encompassing 30 plus years food and beverage experience with substantial knowledge and skills in all aspects of buffet and catering including a wide variety of related duties.
. Proficient knowledge and substantial experience in Personnel Management hiring, training, supervision, scheduling and staff development.
. Proven abilities in meat fabrication, baking, pastries, international cuisines, ice sculpture to include all aspects of buffets and brunches. Other related skills too numerous to mention.
. Ability to recogdeficiencies, problems or potential problem areas and provide the proper corrective action to ensure maximum productivity is maintained.
. Creative abilities provide customers with efficient service as well as decorative buffet presentations. Ability to create atmosphere to enhance total environment and service.
. Attention to details combined with acquired expertise promotes abilities to coordinate resources and priorities to achieve desired results in a timely efficient manner within budgetary constraints.
. Experienced in ensuring that all governing sanitation and safety rules are followed with regarding kitchen sanitation and food preparation.
AREAS OF EXPERTISE:
. PERSONNEL MANAGEMENT
. SUPERVISION & TRAINING
. MEAT POULTRY SEAFOOD FABRICATION
. BAKING & PASTRIES
. ICE TALLOW BUTTER CHEESE SCULPTURE
. VEGETABLE DECORATING
. SPECIAL EVENTS OFF PREMISE CATERING BUFFETS BRUNCHES
. ORGANIZATIONAL SKILLS
. CREATIVITY
EDUCATION:
LANE COMMUNITY COLLEGE
Eugene Oregon
ASSOCIATE OF ARTS DEGREE
PORTLAND COMMUNITY COLEGE
Portand Oregon
CERTIFICATE-COMMERCIAL FOOD PREPARATION
AMERICAN CULINARY FEDERATION MEMBER
CERTIFIED EXECUTIVE CHEF 1995-PRESENT
NATIONAL ICE CARVING ASSOCIATION MEMBER
MILITARY:
UNITED STATES NAVY
VIETNAM ERA VETERAN
VARIOUS ASSIGNMENTS
HONORABLE DISCHARGE 1976
PROFESSIONAL EXPERIENCE:
El Paso Country Club Aug 1999 - Present
5000 Country Club Place
El Paso Texas 79922
915-584-1111
MWR Feb 1995 - Jul 1999
Centennial NCO Club & Banquet Facility
Biggs Army Airfield
FT BLISS TX
El Paso Texas
REFERENCES AND ADDITIONAL EMPLOYMENT HISTORY PROVIDED ON REQUEST...
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