Venta
C/ ROSA DUARTE #24, RESIDENCIAL ONYX XII GAZCUE, SANTO DOMINGO, RD, (809) 435-5117,
(829) 605-7075, s.martinez22@hotmail.com
EXPERIENCE
4/16/2001 TO 10/25/2007 J N Liquors & Groceries Hoboken, N.J.
MANAGER
• Assistant in accounts payable
• Overview and place all orders
• Changed overview and outlook on the business should run
11/15/2005 TO 12/28/2005 Azucar Restaurant Jersey City, N.J.
SOUS CHEF/LINE COOK
• In charge of all aspects of the restaurant
• Placed and received all orders
• In charge of all the cooks
6/5/2005 TO 9/22/2007 Buskers Bar & Grill Hoboken, N.J.
LINE COOK
• Prepare my line for service
• In charge of the main dishes for the restaurant
5/16/1998 TO 3/12/2000 Fairlawn Path-mart Fairlawn, N..J.
NON-FOODS ASSISTANT MANAGER
• Overlook all incoming orders for that department
• Head cashier
• Trained other cashiers
EDUCATION
OCTOBER 2005 The French Culinary Institute New York, N.Y.
GRAND DIPLOMA IN CULINARY ARTS
• Intensive six month course of culinary study and 600 hours of hands on practical training in classic French cooking techniques.
Samuel Martinez
SAMUEL MARTINEZC/ ROSA DUARTE #24, RESIDENCIAL ONYX XII GAZCUE, SANTO DOMINGO, RD, (809) 435-5117,
(829) 605-7075, s.martinez22@hotmail.com
EXPERIENCE
4/16/2001 TO 10/25/2007 J N Liquors & Groceries Hoboken, N.J.
MANAGER
• Assistant in accounts payable
• Overview and place all orders
• Changed overview and outlook on the business should run
11/15/2005 TO 12/28/2005 Azucar Restaurant Jersey City, N.J.
SOUS CHEF/LINE COOK
• In charge of all aspects of the restaurant
• Placed and received all orders
• In charge of all the cooks
6/5/2005 TO 9/22/2007 Buskers Bar & Grill Hoboken, N.J.
LINE COOK
• Prepare my line for service
• In charge of the main dishes for the restaurant
5/16/1998 TO 3/12/2000 Fairlawn Path-mart Fairlawn, N..J.
NON-FOODS ASSISTANT MANAGER
• Overlook all incoming orders for that department
• Head cashier
• Trained other cashiers
EDUCATION
OCTOBER 2005 The French Culinary Institute New York, N.Y.
GRAND DIPLOMA IN CULINARY ARTS
• Intensive six month course of culinary study and 600 hours of hands on practical training in classic French cooking techniques.
- País: República Dominicana
- E-mail: s.martinez22@hotmail.com
- Publicado el: 17 de Junio del 2008