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Your Reply: HTML is ON UBB Code is ON Smilies Legend	[QUOTE]Originally posted by Ira: [B]Hi Robert - thank you for posting. Also check out the "Job Listings" page on CCF, as it's updated frequently for positions for Christian cooks & chefs. This morning I was personally contacted by the new post at the school/conference center in Texas, which looks like a very stimulating position if you're willing to relocate.[/B][/QUOTE]
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<table border=0 cellpadding=0 cellspacing=0 width="95%"><TR><td bgcolor="#000000"><TABLE BORDER=0 cellpadding=4 border=0 cellspacing=1 WIDTH="100%"><TR bgcolor="#2f2f4f"><TD COLSPAN=2><CENTER>T O P I C     R E V I E W</CENTER></TD></TR><TR bgcolor="#dedfdf"><TD valign=top>foodie1</TD><TD>I am moving to Indiana from North Carolina and I thought I would post my resume. I have posted before on this site a few years ago and I am glad to see the Lord still has the site up and running. God Bless, BRyanRobert B. Kellar 910 Wood brook Pl. NE Concord NC 28025 (704) 779-4793 Email:rrbk9711@aol.comEDUCATION Certificate in the Art of Cooking/Culinary Arts The Art Institute of Charlotte, Charlotte, North Carolina Major: Culinary Arts/ Food Service Management Minor: Baking and Pastry Honors: Dean’s List (2 terms), President’s List (1 term), 3rd Place Culinary Salad Competition Certification, The Art Institute of Charlotte Charlotte, North Carolina; June 2004 • Certified in the Art of Cooking • Sanitation and Safety Certification Specialties, The Art Institute of Charlotte • Pastries, desserts & baked goods • French and Italian Cuisine’s CULINARY EXPERIENCE Executive Chef- Wilora Lake Lodge ( Brookdale Senior Living) Charlotte NC, Feb. 2007-Current • Oversee production list, food orders, food quality, plate presentations, food cost, labor cost, menu planning, and employee’s meets companies expectations • Introduced Garnishes program, Marinating program, Bakery program. • Responsible for the kitchen and it’s staff. Assistant Manager, Bob Evans Restaurant Charlotte NC, May 2006- February 2007 • Oversee all restaurant operations from opening to closing, customer satisfaction, food cost’s and labor costs. • Responsible for the morning shift. Manager on Duty, Buzzy and Bears Grill Huntersville, North Carolina; April 2004-July 2005 • Responsible for overseeing lunch food preparation • Managed daily operations of restaurant & staff Assistant Teacher/ Tutor, The Art Institute of Charlotte Charlotte, North Carolina; May 2005 • Taught foundational cooking course for high school culinary teachers • Tutored culinary student in classic cuisine Caterer, The Art Institute of Charlotte Charlotte, North Carolina; August 2004 • Catered Southern Women’s Spring Show VIP Night (approximately 800 guests) • Responsible for overseeing buffet station consisting of hot & cold menu items ACTIVITIES Volunteer Caterer, The Art Institute of Charlotte May 2005 </TD></TR><TR bgcolor="#f7f7f7"><TD valign=top>Ira</TD><TD>Hi Robert - thank you for posting. Also check out the "Job Listings" page on CCF, as it's updated frequently for positions for Christian cooks & chefs. This morning I was personally contacted by the new post at the school/conference center in Texas, which looks like a very stimulating position if you're willing to relocate.</TD></TR></TABLE></td></tr></table>

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