Executive Chef Kitchen Staff

JOSEPH S. CANLAS

**** ***** **, *********, **, **703

786-***-****, ad5nrs@r.postjobfree.com

OBJECTIVE:

To acquire a corporate or executive chef position in an establishment with high goals and expectations in quality and sales as well.

EDUCATION:

1) BS degree in business administration, ATENEO DE MANILA UNIVERSITY, manila, Philippines, 1989.

2) Culinary Graduate, L’ Academie de cuisine, Gaitehrsburg, MD, 1992.

EXPERIENCE:

Executive Corporate Chef/MONOCACY HOSPITALITY

Brewer’s Alley, Bentztown, Monocacy Brewing Co.

AUGUST 2016-PRESENT

124 N Market St, Frederick, MD, 21701

In charge of culinary for 3 units. Greg Brown (Owner, President)

My responsibilities include but not limited to SALES, LABOR, FOOD COST. I develop the menus, I schedule and review all kitchen staff, and I price and order ingredients for the menu.

Executive Chef/TADICH GRILL

SEPTEMBER 2012-JULY 2015

240 California St, San Francisco, CA, 94111

Michael Buich (Owner, President) (Partnered with ICONS, LLC)

My responsibilities include but not limited to SALES, LABOR, FOOD COST. I develop the menu, I schedule and review all kitchen staff, and I price and order ingredients for the menu.

Corporate Chef/FOUNTAIN ROCK RESTAURANT MANAGEMENT GROUP

Brewer’s Alley, Isabellas, Acacia, G. Hunters, Monocacy Brewing Co.

JULY, 2006-OCTOBER 2012-PRESENT

124 N Market St, Frederick, MD, 21701

In charge of culinary for 3 units. Greg Brown (Owner, President)

My responsibilities include but not limited to SALES, LABOR, FOOD COST. I develop the menus, I schedule and review all kitchen staff, and I price and order ingredients for the menu.

OAKVILLE GRILLE AND WINE BAR / GEPPETTO’S

JUNE 2004-JULY 2006-EXECUTIVE CHEF, (2 years)

10257 Old Georgetown Rd, Bethesda, MD, 20814

3.6 million annual sales a la carte, 160 seats, Charles Lenkin (Owner, Propreitor)

2.5 million annual sales in catering events, offsite.

My responsibilities include but not limited to SALES, LABOR, FOOD COST. I develop the menu, I schedule and review all kitchen staff, and I price and order ingredients for the menu.

JOSEPH’S BRASSERIE AND WINE BAR

AUGUST 2001-FEBRUARY 2004, CHEF/OWNER, (2 YEARS)

215 SUNNY ISLES BLVD, SUNNY ISLES BEACH, FL, 33160

1.5 million annual sales, 90 seats, Joseph Canlas (Chef/Owner)

THE OCCIDENTAL GRILL

JULY 1997-OCTOBER 2000, CHEF DE CUISINE, (3 YEARS)

1475 PENNSYLVANNIA AVE. NW, WASHINGTON, DC, 20004

5 million annual sales, under CHEF JEFFREY BUBEN AND CHEF PATRICK BAZIN

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