cooking resume

From: Jeff (jmfarr...)

Jeffrey Allan Farris
1301 Bellecour Way
Lake Forest, CA 92630
(949) 855-9834

Objective: Seeking a position within the culinary industry where my
success in increasing quality, teamwork and efficiencies would be highly


" 27 year professional background in hotels, restaurants,
nightclubs, healthcare and diverse corporate environments.
" Menu and recipe development for all types of cuisines.
" Specialized in saucier, butcher, international buffets and all
hotline stations.
" Ability to interact with all levels of guests and team members
" Excellent organizational and leadership skills.
" Knowledgeable in MS Word and Excel


HDS Management Services - McPherson College
Executive Chef McPherson, KS (12/04 - 5/05)
Manager of Kitchen, private dinners and banquets

" Managed kitchen operations and staff
" Controlled food costs
" Developed special menus for events and caterings
" Controlled daily production based on census

CJ's of San Clemente - Upscale Casual Dining
Executive Chef/Proprietor San Clemente, CA (9/01 - 3/04)
Managed restaurant, private dinners and banquets

" Managed front and back of house
" Controlled all food costs
" Implemented infusion menu

Marriott Management Services (Formerly) - Healthcare
Executive Chef Anaheim, CA (10/97 - 5/01)
Oversaw daily production of 500 patient meals and 1,500 cafe meals,
ordered all products, supervised inventory control, managed and trained
all staff members.

" Established daily production based on census.
" Managed all controllable cost.
" Maintained all HACCP standards.
" Raised patient satisfaction for quality of food from low 60's to
high 80's

JT Schmids Restaurant - Upscale casual dining
Executive Chef/Consultant Anaheim, CA (12/96 -
Worked as an independent contractor, designed and organized the start up
of the kitchen in preparation of the opening of the restaurant.

" Developed all recipes and opening menu.
" Hired and trained all staff members.
" Established all venders for meat, seafood, produce, dairy and
" Established all safety and health department programs.

Pasta Cucina - Full Service Italian Restaurant
Executive Chef/Proprietor San Clemente, CA (1994-
Responsibility included kitchen and front of house function.

" Managed loss and shrinkage.
" Controlled and managed all costs.
" Interacted and became part of the community.

Shark Island Yacht Club - Exclusive Private Club
Executive Chef Balboa, CA (1992-1994)
Responsibilities were day to day culinary operations.

" Managed and scheduled all staff
" Food marketing
" Inventory Controls
" Purchased all food and non-food products
" Implemented international buffets

Mauna Kae Beach Hotel - 350 Room Island Resort
Executive Banquet Chef Big Island, Hawaii (1988-1992)
Responsible for all banquet functions.

" Organized all banquets
" Developed all banquet menus
" Implemented Pacific Rim cuisine


HDS Management
(714) 960-8941

Henry Byler
(714) 841-0712

Trevor Ingrahm

Marriott Services
Jane Yamamoto - Director
(310) 836-7000 ext.2771

J. T. Schmidts
Jason Schmidt - Proprietor
(714) 634-9200

Sun Post Times/OC Register
John Hall - Columnist

Mitch Zogob
(949) 481-0765

Randy Jorgenson
(949) 361-2585

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