Urick Mike - Resume
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Urick Mike - Resume as PDF for free.
More details
- Words: 312
- Pages: 2
mike urick 200 negley ave wilmerding, pa 15148 home: (412) 646-1042 cell: (412)583-3599 email: [email protected] over 30 years food service and cook experience dedicated to providing outstanding dining and high-quality customer service. energetic food service professional recognized as a quick learner with exceptional people skills. strong personal ethics and integrity. committed to dining excellence. treat each customer as a potential lifetime purchaser. convey a professional image of honesty and concern for our customers’ wants and needs. good conflictresolution skills. work well under pressure and deadlines. willing to work weekends and overtime. excellent communicator seeking a challenging position, utilizing current skills and abilities, with the opportunity for professional growth.
experience chef/manager 1990 - present bobby magee’s irish pub, monroeville, pa • responsible for all operational areas of busy 27 table restaurant and bar. • supervise front of house, cashiers, wait staff, back of house and kitchen crews. • personnel duties include interviewing, hiring, orientation, training and evaluation. • menu design, food costing, ordering, inventory control, scheduling, workplace safety. sous chef 1982 - 1990 charlie j’s restaurant, north huntington, pa • worked closely with head chef to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and number of customers. • monitored quality of raw and cooked food products to ensure that standards were met. • prepared and cooked foods of all types, on a regular basis and for special functions. cook
1978 -1982 birdie’s restaurant, monroeville, pa • baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods. • inspected food preparation and serving areas to ensure observance of safe, sanitary
food-handling practices. cook
1976 -1978 cracked crab, monroeville, pa • originally hired as dishwasher; promoted to cook.
education culinary arts training – 10 month program pennsylvania institute of culinary arts, pittsburgh, pa 1989 high school diploma east allegheny high school, north versailles, pa 1977
experience chef/manager 1990 - present bobby magee’s irish pub, monroeville, pa • responsible for all operational areas of busy 27 table restaurant and bar. • supervise front of house, cashiers, wait staff, back of house and kitchen crews. • personnel duties include interviewing, hiring, orientation, training and evaluation. • menu design, food costing, ordering, inventory control, scheduling, workplace safety. sous chef 1982 - 1990 charlie j’s restaurant, north huntington, pa • worked closely with head chef to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and number of customers. • monitored quality of raw and cooked food products to ensure that standards were met. • prepared and cooked foods of all types, on a regular basis and for special functions. cook
1978 -1982 birdie’s restaurant, monroeville, pa • baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods. • inspected food preparation and serving areas to ensure observance of safe, sanitary
food-handling practices. cook
1976 -1978 cracked crab, monroeville, pa • originally hired as dishwasher; promoted to cook.
education culinary arts training – 10 month program pennsylvania institute of culinary arts, pittsburgh, pa 1989 high school diploma east allegheny high school, north versailles, pa 1977
Related Documents
Urick Mike - Resume
November 2019 10
Mike Nelson Resume 2008
May 2020 11
Mike Fabio Resume
October 2019 18
Mike
August 2019 37
Mike
June 2020 20