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Arthur H. Croby 1082 Ridenour Street Sunrise, FL 33323 (786) 260-9050 | |
| Summary of Qualifications | |
| • | 20 + years as professional executive chef. |
| • | Expert in international cuisine. |
| • | Prepared menus and meals for several large corporate and government events. |
| • | Opened five new restaurants. |
| • | Catered functions for 1000+ people at a time. |
| • | Controlled supplies, costs, and inventory. |
| • | Interviewed and hired new talent. |
| • | Excellent communication as leader and head chef. |
| Employment | |
Princess Hotel, Sunrise, FL | 1999 - Present |
| Executive Chef | |
| Provided food for a large luxury establishment. Specialized in middle eastern and mediterranean cuisine. | |
Royal Hotel, Sunrise, FL | 1996 - 1999 |
| Executive Chef | |
| Managed staff of 20 for a 100 room property. | |
Beach Hotel Resort, Sunrise, FL | 1995 - 1996 |
| Executive Sous Chef | |
| Opened the hotel and determined menu. | |
Gulf Spa and Resort, Sunrise, FL | 1993 - 1995 |
| Executive Sous Chef | |
| Assisted head chef and provided backup. Helped maintain resort's high cuisine standards. | |
Sea Hotel & Resort, Sunrise, FL | 1992 - 1993 |
| Executive Chef | |
| Managed entire food service for a 400 room hotel. | |
Palm Hotel, Sunrise, FL | 1990 - 1992 |
| Executive Chef | |
| Oversaw all food at four restaurants. Prepared French and Italian cuisine. | |
Oasis Hotel, Sunrise, FL | 1988 - 1990 |
| Jr. Sous Chef | |
| Led preparation for several VIP events. Created custom meal plans. | |
Sheraton Hotel, Sunrise, FL | 1986 - 1988 |
| Chef De Partie | |
| Supervised food services for a 300 room established preparing Asian cuisine. | |
Sheraton Hotel, Sunrise, FL | 1985 - 1986 |
| Chef De Partie | |
| Oversaw food services for BBQ establishment. | |
Sheraton Hotel, Sunrise, FL | 1983 - 1985 |
| Chef De Partie | |
| Prepared salad bars and soup of the day. | |
Hilton, Sunrise, FL | 1981 - 1983 |
| Commis I | |
| Prepared Japanese cuisine for high volume eating establish. | |
Hilton International, Sunrise, FL | 1979 - 1981 |
| 1st Commis | |
| Vegetable preparation | |
Hilton International, Sunrise, FL | 1978 - 1979 |
| 2nd Commis | |
| Meat preparation | |
| Academic Credentials | |
Board of Technical Education, Florida | 1993 |
| Diploma, Hotel Management & Catering Technology | |
| Training | |
French Cuisine | 1984 |
| Food Service for Large Organizations | |
AAA restaurants | 2001 |
| Proper Kitchen HygieneTraining on Hygiene & Handling Chemical-Kitchen | |
Strategic Management | 2002 |
| Food Sales | |
| Membership | |
| Member International Culinary Guild | |
| Language | |
| English, Italian and French | |
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