I have been cooking for over 36 yrs. i have been on oil rigs cooking for large groups, on cruise ships, I have been a chef of a country club ,and a summer camp feeding 400 plus staff for 4 months, as I’m leaving a camp now..i wish to work with your company. i do all ordering, making menus, stay in food cost at all times, i can move to any area..I’m single, don’t drink or do any drugs i work long hours and can work 7 days a week if need be. Thank-you for your time..Jon Heitz
SOUS CHEF 2008 - 2010
CAMP OJIBWA, EAGLE RIVER ,WISCONSIN
Major Accountabilities: I come here every year, from April till Sept. to cook for 400 plus staff, I stay here on camp..all meals are cooked from scratch..
1ST. COOK 1984 - 1986
MISSISSIPPI QUEEN STEAMBOAT, NEW ORLEANS,LA.
Major Accountabilities: cooked for 350 pass. and 120 crew,..worked 7 days a week ,12 hours a day for 6 weeks at a time, then off 2 weeks, fine dining
CHEF. 2009 - 2010
TARTAN PINES GOLF CLUB, ENTERPRISE, ALABAMA
Major Accountabilities: this is a country club..fine dining..from small groups to large partys,..
* Health Care - Food & Nutrition, Support Services
* Sales & Marketing - Inside Sales
* Customer Service - Customer Service Manager, Customer Service Rep
* Catering/Hospitality - Banquet, Bar Manager, Catering, Chef, Concierge, Culinary, Kitchen Staff, Restaurant Manager, Room Service,
CHEF MARK JUNG
Thank you and have a great day!
im a 52 yr. old chef,looking for next job
Last Seasonal Job:
sou chef -camp ojibwa
Favorite Seasonal Job:
looking for that winter spot.
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