CHRIS CIERO

**** ********* ***** **

Brandon, FL 33511

813-***-****

321-***-****

kaa0n4@r.postjobfree.com

OBJECTIVE

To secure a management position that will utilize and promote my skills while

enhancing the company’s assets.

.

EMPLOYMENT

EXECUTIVE CHEF MARCH 06-JAN 08

La Cita Country Club Golf & Tennis Resort Titusville, Florida

~Oversee crew of ten in production kitchen for a 150-seat casual style restaurant, 60-seat fine

dining restaurant and three banquet rooms (4,500 sq ft) at a 120-haciendas country club.

~High end off-site catering; gourmet wine dinners.

~Responsible for menu planning & development, purchasing, budgeting, cost control and hiring

at a $2 million (food & beverage revenue) business.

EXECUTIVE CHEF MAY 97-MARCH 06

Radisson Resort at the Port (Baugher Hospitality Group) Cape Canaveral, Florida

~Supervised staff of 20 in 3 fully-equipped kitchens at a 200-room, 84-suite resort.

~Created & prepared high-end buffets for VIP functions of up to 1,500 people in the area’s largest convention center, pavilion & 7 banquet rooms (25,000 sq ft.)

~Introduced new breakfast, lunch, dinner & banquet menus; weekly Sunday brunch, off-site catering services & Floribbean-style concept for a 120-seat upscale restaurant.

~Specialize in garde manger & buffet presentation.

~Responsible for all departmental budgeting & cost control of a $4 million (food revenue) business; stewarding & employee development.

~Coordinated & supervised externship program. JAN 05- MARCH 06

Sheraton Four Points (Baugher Hospitality Group) Cocoa Beach Surf Co, Florida

~Opening chef for a 120-seat, exhibition kitchen, Mediterranean-style restaurant inside world’s largest surf complex.

~Team duties included kitchen design, menu creation, staff hiring & training, and financial projections & budgeting for P/L.

RESTAURANT CHEF OCT 95- OCT 96

Barrington’s Restaurant, Royal Antiguan Resort Antigua, West Indies

~Organized all tasks of a 60-seat fine dinning restaurant and produced a daily rotating 7-course menu (recipe selection, plate presentation, butchery & saucier areas.)

~Oversaw 2 other outlet restaurants’ staffing & production levels.

RESTAURANT CHEF JULY 94- SEPT 95

Bravo! Restaurant, Adams Mark Hotel Memphis, Tennessee

~Managed all food aspects of a 150-seat upscale, classic Italian restaurant (hands-on line production, butchery & saucier areas.)

~Designed garde manger items for Sunday brunch.

~Implemented new organization of day to day operations & trained new staff.

SOUS CHEF MARCH 93- JUNE 94

Sandpiper Village, Club Med Port Saint Lucie, Florida

~1st season-garde manger kitchen; 2nd season- hot buffet kitchen

~Coordinated crew members plus organized & produced both lunch and dinner specialties for an 800-seat buffet restaurant at an all inclusive resort.

~Rotated daily menu recipes; trained new staff.

ASSOCIATE MANAGER AUG 90- AUG 92

Carrows Restaurant Hayward, California

~Managed all aspects of a full service, high volume restaurant (ordering & inventory procedures, labor & food cost.)

~Ensured proper service, food quality, sanitation, safety & money control.

SOUS CHEF/ KITCHEN MANAGER JUNE 89- AUG 90

The Baltimore Café La Mesa, California

~Lead cook for breakfast, lunch & dinner; developed & prepared daily specials.

~Performed ordering & closing procedures; supervised & motivated employees.

KITCHEN SUPERVISOR JAN 87- APR 89

Cabo Lou’s Hideaway Baja California Sur, Mejico

~Supervised preparation of all meals; planned weekly menus.

~Ordered merchandise; controlled inventory.

~Hired and dismissed kitchen personnel.

LEAD COOK AUG 85- JAN 87

Crazy Gringo San Diego, California

~Line cook for breakfast, lunch and dinner

~Supervised food preparation; prepared new menus.

~Ordering and inventory procedures.

EDUCATION

ASSOCIATE IN OCCUPATIONAL SCIENCE: CULINARY ARTS 1991- 93

California Culinary Academy San Francisco, California

~Sous Chef Training Program (Externship: Kincaid’s Restaurant)

~Florida Food Manager Certificate

~Chef Rotisseurs: La Chaine des Rotisseurs- Space Coast chapter

REFERENCES

Available upon request

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