Professional Summary Motivated chef offering years of experience in the food industry. Focused on high standards for taste and quality, while maintaining professionalism. Superior communication and leadership skills. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Skills Strong attention to safe food handling procedures Effective planner Beautiful presentation of food Excellent customer service skills Time management Highly observant
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Barkley • • • • • • • • • • • • • • • • • • • • • • TOP 20 Food Trends 1. Locally sourced meats & seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kid’s meals 5. Natural Ingredients / Minimally processed food 6. New cuts of meat 7. Hyper –Local sourcing (restaurant’s garden) 8. Sustainable seafood 9. Food waste reduction 10. Farm / estate branded items 11. Non-wheat noodles / pasta 12. Gluten-free cuisine
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a campaign of misinformation to undermine a product used for more than ten years to supplement lean beef supplies used in ground beef. The depiction of LFTB in the media as “pink slime” raised the product’s “yuck” factor and implied that there were food safety issues with LFTB, mainly because ammonium gas is used as an antimicrobial intervention in the production of LFTB. Also, the fact that ground beef purchased for the school lunch program could contain LFTB triggered consumer calls for the U.S
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When it comes to managing in a global environment, Nestlé is extremely successful. Henry Nestlé showed an early understanding of the importance of global operations and the company has been making business decisions with a global perspective since they first developed in 1866. Preceding the First World War, Nestlé started to expand its horizons into Europe and the United States and ever since World War II they have been expanding until today where they now have over 10,000 different products and
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Outline 2/23/15 COM110 History of Chipotle Specific Purpose: To inform the audience about the history of Chipotle. Thesis: To accurately understand how the Chipotle empire came about and took over the fast casual food industry, it is important to uncover its early years, use of natural food products, and expansion. Organizational Pattern: Topical I. Introduction A. Attention Getter: Imagine how you feel after a long tiresome day: your whole body aches, all you want to do is sit down and
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needs. Miscellaneous: Clean Background, Substance-free, Pleasant Personality and Very Positive Attitude. ------------------------------------------------- SKILLS & ABILITIES ● Picker / Warehouse ● Computer Skill ● Food Service ● Catering ● Food Prep ● Custodial/Janitorial ● Cooking ● Quality Control ● Banquet Set-up ● Language: English, Creole & French ● Intangibles: Work effectively with a diverse population, Very Responsible, Very Reliable, Always
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University Tunku Abdul Rahman (UTAR) Perak Campus. Currently, we are conducting a research on influencing factors that affectstudents’ intention to dine in at fine-dining restaurant.This survey is to investigate how physical environment/ atmospheric, food quality and service quality can affect the students’ intention to dine in at fine-dining restaurant. Please answer all questions to the best of your knowledge. There are no wrong responses to any of these statements. All responses are completely confidential
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management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international;
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habits have not changed much, I am still eating the same foods as before but not as much or as often as I should considering my hectic schedule with meetings all day and trying to play catch up with my work at work and my school work has been very challenging for to keep up. But I notice I do get more headaches because I’m not eating or not eating enough. Well I was not been on a diet prior but I still love to eat healthy and the correct foods majority of the time. But so far I haven’t seen much of
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funds for school lunches to underprivileged is a much better idea. Coming from an underprivileged family I like many other children from my community received free/ discount lunch and when it wasn’t supplied by the school my parents had to use whatever food we had in the house for mem to take to lunch. A lot of time the meals weren’t the healthiest because like many other families we could not afford the health choices this such as fresh fruit and vegetables weren’t always available for me to take to
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