K u r t D. Doolittle

*** ***** **** * * ive

Cocoa, Fl. 32926

k u r abgmpy@r.postjobfree.com

P hone 321-***-****

O bjective:

To bring nearly twenty-five years culinary arts experience along with excellent

supervisory and communication skills, and a passion for exceeding company

goals by building a motivated results driven team.

BIO:

My professional culinary career began in Phoenicia, New York under the tutelage

of Irene Gertieser; Chef de Cuisine. Chef Irene had the distinct honor of training

under Julia Child and is ultimately responsible for me furthering my studies under

Chef Alain Bretier in Metz, France. While my first love is sports, growing up the

youngest of nine children I often found myself gravitating to the kitchen most NFL

Sundays before kickoff to see how I could partake in preparing for the "Sunday

Family Dinner". In my travels I have had opportunities to cook in several different

arenas from being a Chef on the open waters of the Bering Sea to various dining

venues across the globe.

E XPER I E NCE:

Executive Chef / Owner 1999-present

Flavours de France

USA

Upon dissolving my former restaurants (Saint Honoré and Saint Honoré Deux),

I refused to forego my passion for food and created Flavours de France. What

began as a vehicle to continue pleasing the palate at the request of my loyal

followers, Flavours de France has been the foundation in allowing me to

cascade my culinary passions beyond my patrons of St. Honore. Whether it

be a simple buffet dinner or nine-course tasting menu, Flavours de France

has allowed me to fill the void brought on by the corporate sector.

Area Supervisor 1999-2012

McDonald's Corporation

Hartford/Boston/Florida Regions

Entered employment as an Assistant Manager responsible for shift management.

After demonstrating the ability to coach staff to levels of high achievement and

career advancement, was fast tracked for advancement to the General Manager

position. Recruited to take over a challenged location, achieved immediate

success by implementing changes in operations, utilizing operational reports,

scheduling, staff evaluations, hiring practices, training, planned maintenance and

all component parts necessary to achieve corporate goals and maximize

profitability. ( i.e. Staffing for volume, proper stocking for volume, implementation

of inventory controls, ordering ). After demonstrating the ability to exceed

company goals by managing the P&L, was promoted to Area Supervisor of eight

locations. Responsibilities included: Operational excellence, analyze and identify

profit opportunities, incorporate and implement business strategies based on

market analysis and research, conduct weekly patch meetings to review

business results and advise on areas of opportunity, strategically motivate and

reward management team, facilitate management development, conduct

quarterly performance reviews, contract negotiations for business improvements.

Positive sales growth and transactions were made throughout my tenure with the

"Golden Arches".

Executive Chef / Owner 1995-1999

Saint Honoré Restaurant Francais

Saint Honoré Deux

Canton, CT

West Hartford, CT

Established an independent owner/operator French restaurant and bistro. Built

businesses from the ground up including: Lease negotiations, interior and

exterior design including color schemes, menu creation and presentation,

marketing, zoning, inventory control program, point of sale pricing controls, front

and back of house staff training, quality control monitoring, scheduling all daily

operational requirements ( accounting, ordering, control reports, purchasing,

contract and vendor negotiations ).

Executive Chef / Director of Catering 1992-2005

The Red Shutter Inn

Simsbury, CT

A late 1700's Inn, property primarily used as a venue for wedding receptions,

rehearsal dinners, seasonal bookings and corporate events. Responsibilities

included: Menu development and creation, coordination of bartending and

alcohol, unique theme creation, venue seating and table coordination, lighting,

floral arrangements, classic and comfortable transportation, butlered service,

exquisite staging, music and entertainment.

Executive Chef / General Manager 1992-1995

Cafe Allegre

Canton, CT

Stone walls and running hills mask the landscape of this mid 1800's Swiss chalet.

The restaurants tiny open kitchen invites guests to take a glimpse of the

evenings offerings coming to life as they make their way to the dinning room.

Seating capacity is only 32 with an additional 16 on the terrace for alfresco dining

(weather permitting). Responsibilities included: all accounting, training,

scheduling, marketing, menu creation and execution, ordering and receiving, cost

controls, POS, maintenance and repair programs for equipment and upkeep of

the property.

Pastry Chef 2004-2005

La Trattoria Restaurant

Canton, CT

Responsible for the ordering and preparing of raw materials required to supply

the restaurant with a wide variety of dessert menu options. Pastry items included

breakfast/brunch selections as well as banquet and fixed menu choices.

Pastry Chef 1985-1987

La Gourmandise

New York, New York

Responsible for producing entire product line of sweet and savory menu item

selections for retail as well as whole sale accounts.

Broadcast Announcer 1987-present

Sun Dial Productions

Sun Programs; Inc

New York, NY

S Hackensack, NJ

Prepare and deliver audible transmission of programs and voice overs for on-air

broadcasts. Provide tech support and trouble shooting when necessary.

Education:

Bretier's Culinary Academy

Metz, France

AOS, Culinary Arts

Hamburger University

Oakbrook, IL

AOS, Business Consulting

Center For the Media Arts

New York, NY

AOS, Broadcast Journalism

References furnished upon request

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