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Electrical Safety

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Submitted By zule1869
Words 270
Pages 2
Chris Yaranoff 4917 N Kenmore Ave. #218, Chicago, IL 60640 Phone: 773-630-0031 | Email: yaranoff@hotmail.com
Executive Chef
[pic]Chef with over 9 years of proven success developing and supporting menus, and preparing high quality food experiences for discerning partnership of lawyers, casino gamers, corporate clients and fine dining clientele; all while preserving profitability. Unparalleled skills utilizing platinum service criteria and quality control. [pic]
Culinary | Management Strengths
HAACP |Sanitation Catering
Large|Small Scale Production Training
Executive Dining Management Fine Dining Line Production
Banquets Resource Management
Menu Planning|Development Computer Accounting/ P&L
Staff Management Cost Control
[pic]Career History
La Petite Paris, Chicago Summer/Fall 2011
Garde Manger- developed composed salads, appetizers, and pastries for a traditional French Bistro.
Compass Group, Eurest Dining, USA-Chicago, IL 2003-2011
Chef Manager 2010-2011
Supervisor of a corporate dining facility serving 800 Wells Fargo Employees breakfast, lunch, and catering. Managed sales over $530,000, maintained food costs of 33%.
Line Cook Trainer 2009-2010
Trained staff for production and execution of catering and line production for Skadden-Arps Law firm
Executive Sous Chef 2005-2009
Supervisor of a corporate account producing executive catering and evening events for 350 Lawyers at Drinker, Biddle, and Reath. Managed evening hosted events.
Sous Chef 2004-2005
Supervised 16 employees at a Union account for a Casino at Buffington harbor.
Pantry Chef 2003-2004
Ordered and Received Produce. Produced mise en place for 4 cooks for a corporate account serving 1200.
Education
B.S. /B.A. Marketing, University of Phoenix, Phoenix, AZ
Le Cordon Bleu, Cooking and Hospitality Institute of Chicago, Chicago, IL

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