J ames F r ieze
Orl ando, FL *2828
Cellphone: 508-***-****
E-ma i l j f r ieze84@gmai l.com
O BJECT I VES:
Energetic, results-driven culinary professional seeking a challenging position as a chef.
B ringing i ntegrity, professionalism and skills to provide a high standard of service.
More than 25 years of professional cooking and kitchen management experience in the hotel,
restaurant and kosher catering business.
QUAL I F ICAT IO NS:
* Supervision of all culinary operations
* Selection and training of culinary personnel
* Management of multi-outlet operations
* Consistently maintain food and labor costs
* Development of menus
* Preparation of gourmet and production banquet operations
* I nventory controls, purchasing and food specifications
* H andling property grand- openings
* Results driven and able to th rive in a fast paced kitchen environment.
* Delivering results on t ime, within budget, and to the highest specification.
* E nsuring high standards are constant
P rofessional Experience:
Gann Academy J anua ry 2004 to Present
I n charge of a full service high end Jewish kosher high school food service. Created a food program
t hat meets the kosher requirements established by the school. Nutrional and a variety of menus that
meet the needs of students and facility. Managed on a daily basis the staff, food production, labor cost,
and inventory. Cafeteria sales approximately half million dollars. In addition, provided catering needs
as needed throughout the school year.
C atering By Andrew August 1995 to Present
O n Call Lead Chef for upscale kosher cater. Manage a chef staff of up to 10 chefs per function. Plan
a nd execute event menu for up to over a thousand guests. All events present various challenges due to
t he fact that each event is held in a different venue. Kitchens are not a requirement
Brigham & Women Hospita l, Boston, M a August 2001 to J anua ry 2003
F irst Cook and Lead Shift Manager - Fine dining cuisine in a hospital a tmosphere. Healthy dining
for patients. Worked in high volume scratch cooking cafeteria. Managed a staff of 15 individuals
(chefs, waiters, cashiers). 20 mil lion in annual sales.
F ine hotels, Boston, MA M ay 1995 to August 2001
E xecutive Chef in a full service hotel with busy banquet events. Regional chef in the Boston region.
Coordinated all purchasing and receiving; managed chefs and oversaw that all restaurants where
held to the highest quality of quality.
Z aven's Restaurant, Chicago, I L Apri l 1993 to May 1995
* Continental / Armenian Cuisine
* 140 seat fine dining plus banquet space
* 75 sit down and 150 for receptions
* Generals $1.5 mil lion in annual revenue
Barclay and Knickerbocker Hotels Chicago, I L November 1991 to April 1993
E xecutive Chef -
* 360 room hotel
* Combined annual revenues $4.5 mil lions
* Capable of serving dinners for 1,000 and receptions for 3,000
* M anaged 32 cooks and dishwashers
Certificates:
ServSafe
Heimlich
Allergy certified
Area of Expertise:
• Kosher Cate ring
• Menu Planning
• Food Safety
• Meal P reparation
• Team M anagement
• Supe rvising Staff