1. Christopher W. Jalkson
400 S. Saliman Road, #77 Carson City Nevada, 89701
Phone: 775-315-8874
Email: chriswjalkson@yahoo.com
Overview More than thirty years of professional cooking and kitchen management experience. Exemplify
leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Areas of Expertise • Cost Control
• Customer Service
• Managing and Supervision of Food and Beverage Business Operations
• Managing Multiple Location
• Menu and Entertainment Planning
• Payroll
• Quality Control
• Recipe/Menu Design
• Restaurant Management
• Special Events Coordinator
• Time Management Scheduling
• Training and Team Building of Employees
Professional
Experience
RAINSHADOW CCHS ( RENO ) *
Executive Chef, Culinary Arts Instructor
• Created soups, sauces, fine meals, specialty items and menus.
• Created menus and gourmet recipes
• Teaching the students all about Culinary Arts
• Manage the kitchen staff and direct meal preparation.
• Ensured quality of food and unique presentation with delicious and
memorable culinary creations.
2012 to Present
CHRISTOPHER’S FINE CATERING & CORPORATE CAFÉS *
Owner / Chef / Special Events Coordinator / Personnel Instructor and
Supervisor
• Do creative, traditional, and innovative design, coordination,
development and supervision of food and beverage business
operations and employee management.
• Been a successful operation of four separate food outlets, including
main commissary.
• I do instructed, motivated, and evaluated employees.
• Act as Events Coordinator for any type of occasion.
CHRISTOPHER’S CONSULTING *
Owner / Consultant
Licensed, insured, bonded Consulting Agency
1995 to Present

2. KIRKWOOD COMMUNITY ASSOCIATION *
Chef / Club Manager
• Created menus and gourmet recipes
• Ensured quality customer service and delicious fresh food with unique
creations
• In-charge in cost control.
HIGH DESERT MONTESSORI
Chef Manager
• In charge on time management, food cost, purchasing,
• Personally does menu design, menu planning,
• Also culinary instructor and
• In charge in management of food service
BREWER’S BRANDING IRON (South Lake Tahoe)
Contracted Chef / General Manager / Event Specialist
• I created menus and gourmet recipes in an old time saloon with
original Italian flair.
• Ensured quality customer service and unique presentation with
delicious and memorable culinary creations.
GOLDBELT HOTEL (Juneau, Alaska)
Food and Beverage Director
• Managed all food and beverage operation including on and off site
catering with a staff of 32
HORIZON CASINO RESORT / ON-SITE STARBUCKS
(High-way 50 Stateline, Nevada 89449 Phone #:800-648-3322)
CEASARS PALACE
(55 High-way 50 Lake Tahoe, NV 89449 Phone#:1888-829-7630)
Food and Beverage Supervisor (both location)
• (Multi-tasking)Shift supervised a large food and beverage staff ,
customer service, time management scheduling, cost control, training
and team building, instructed and motivated team members, maintain
an educated of company policies and regulation, ensure quality product
and develop and coordinated procedures to maintain health, safety and
sanitation codes to comply state federal and corporate policy.
MULDOON SALOON & NORTH SIDE DELI CAFÉ
Owner / Manager / Chef
• Created menus and gourmet recipes in an old time saloon with original
Italian flair.
• Ensured quality customer service and unique presentation with
delicious and memorable culinary creations.
• Operated, supervised, and managed high-end New York style deli and
café.
• Planned, developed, and coordinated special occasions, weddings,
banquets, Victorian style barbeques, and Sunday socials and Tea’s.
• Supervised and trained over 40 employees. Ensured guest satisfaction.
2011 to 2012
2010 to 2011
2006 to 2008
2005 to 2006
2002 to 2003
1990 to 1995

3. PEACOCK BAR & GRILL
Manager/ Chef
• Operated local sports bar and restaurant.
• Directed food and beverage operations, managed special events,
planning and coordination.
• Supervised bar personnel, instructed kitchen and dining room staff,
and also maintained strict compliance with all health, safety and
sanitation codes.
• Developed and coordinated all entertainment bookings. Ensured
quality.
HOLIDAY INN (Government Center, Boston, Ma.)
Executive Sous Chef
• Managed and supervised over 100 culinary staff.
• Created soups, sauces, fine meals, specialty items and menus.
• Special Events Coordinator including ice carvings and Nouvelle
Cuisine. Creation and presentation of unique Hors D’oeuvres.
• Prepared and served celebrities and notoriety such as Ray Charles, Kirk
Douglas, Adam and the Ants, Steve Perry and the Prince of Saudi Arabia.
1984 to 1989
1982 to 1984
Education &
Qualificatio
ns
Award/s:
Johnson & Wales Hotel and Restaurant Management - Providence RI
CERTIFICATE/S:
• Certified Food Protection Manager C.N.: M110167 Exp.Date:01/12/2016
• ServSafe Manager Certification C.N.: 7538354 Exp. Date: 01/12/2016
• Certified CPR – The American Heart Association
• Certified Pediatric First-Aid - The American Heart Association
• Certified Nutritionist Children’s Cabinet – State of Nevada Country of Washoe City of
Reno Nevada
• Licensed Food Service Manager and Food Safety – State of Nevada Country of Washoe
City of Reno Nevada
• Certified Osha Fundamentals of Accident Investigations
• Certified Osha Written Work Place Safety Programs
• Certified Osha Injuries and Record Keeping
• Certified Osha General Industry
• Certified Osha Safer Work Place
• Tam Alcohol Certificate, Safety Serv. Certificate
• Prestigious Award – N.A.C.E. (National Assoc. of Catering Executives)
• “Silicon Valley’s Best Caterer of the Year” – 2000
• Premier Caterer for Yahoo!
• V.I.P. Coordinator for events with Garth Brooks, Oprah Winfrey, Madeline Albright, and many
other celebrities, officials and protocol.
• 3 years New England Clam Chowder Festival Team Winner of Awards