Please accept my resume for the open position. I have been in the restaurant industry for over 8 years. I have worked my way up from prep cook to sous chef on 5 star cruise lines and am looking for employment as a sous chef on land. I have a lot of experience in running a kitchen and am capable of leading a team. In this email you will find my resume and my references. I am also willing to start if hired as soon as possible.

Thank you for your time

Alin A. Cordasco

173 Mansfield Blvd. N.

Cherry Hill , NJ 08034

(856) 264-2016

acordasco01@yahoo.com

I have been in the restaurant business for almost ten years. I have spent the majority of my career working on cruise ships as a chef. I recently took a six month hiatus from the restaurant for some personal family matters and am looking to get back into the kitchen. I have experience in running a kitchen from top to bottom and as well as many different types of cuisine. In addition to a la carte I also have experience in large banquet settings as well.

Objective:

To secure a position in a well-established restaurant or company and to succeed with that place to the fullest. To also promote myself in a kitchen and learn and grow with that establishment.

Work Related Experience:

Oar Resturant

Kitchen Manager

April 2009- October 2009

Oversaw all al la carte restaurant in large resturant. Oversaw a staff of about 15 on daily basis and adhered to strict corporate guidelines of all food production. In charge of all ordering, food costs and production sheets for kitchen. Daily cover anywhere between 400-800 on daily basis.

Golden Inn Avalon

Sous Chef

August 2008- June 2009

In overall charge of the kitchen in the absence of executive chef. Oversaw breakfast, lunch and dinner in two dinning rooms. One was main dining room and other was an Italian restaurant which was part of hotel. Also oversaw production and execution of banquet areas. In charge of staff of 10 cooks and dishwashers. Adhered to all company polices and made sure they were in compliance. Worked hands on with chef and kitchen manager to control food costs, budgets and that the highest quality of food was being sereved.

Celebrity Cruise Lines

Sous Chef

September 2007 to February 2008

In over all charge of the main dining room on upscale cruise ship. Oversaw breakfast lunch and dinner for 2000 passengers and managed a staff of 20 people on a daily basis. Worked hands on with the Chef de Cuisine to watch food costs and keep the standards of food to the highest quality every day. Also had implemented and follow thru with procedures related to the highest quality of food and had to oversee all United States Public Health concerns.

Cruise West

Sous Chef

February 2007 to present (seasonal)

In overall charge of all food production for small passenger cruise liner. Prepared three meals a day for passengers and crew ranging between 300 and 400 meals a day. Adhered to strict CDC regulations and maintained the lowest food costs in the company on our ship.

Holiday Inn

Sous Chef

October 2006-January 2007

Oversaw all banquets and al la carte restaurant in large hotel. Oversaw a staff of about 15 on daily basis and adhered to strict corporate guidelines of all food production. In charge of all ordering, food costs and production sheets for kitchen.

Norwegian Cruise Lines of America

Chef Tournant

January 2006-October 2006

In overall charge of American themed restaurant on larger passenger cruise liner. Managed a staff of about five people while maintaining the highest quality standards for the company. Adhered to strict USPH and FDA standards. Assisted in other restaurants’ when needed. Besides maintaining cleanliness, also achieved very low food costs for our restaurant on the ship.

Education:

Camden Catholic High School- March 2003

Palmyra Adult High School- June 2003

Certifications:

United States Public Health

mmd exp.2011

BST/ISPS/FIRE

STCW/First Aid/Crowd Management

Developing Leaders

References:

William Kistner, Executive Chef, (609)790-2546

Nigel Hunter, Executive Chef (216) 269-5406

Jonanthon Miller, Chef (225) 715-8333