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chef, food service director

Location:
Winter Park, FL
Posted:
July 14, 2015

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Resume:

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



Contact this candidate