Manager High School
Resume:
Peter Silvano
Palm Harbor, Fla 34683
Email: ab0ven@r.postjobfree.com
OBJECTIVE: To secure a full-time position in an environment offering
challenge, personal growth and an opportunity to showcase my skills and
experience.
SUMMARY OF ACHIEVEMENTS:
? Florida Food Management Certified
? Sushi Chef for Food TV Network Charity Event
? Taste of the Nation Event Award for Best New Appetizer
? Catered formal event for U. S. Dignitaries such as former President
George Bush,
Congressman Bob Ingliss
? Guest Chef for the Tampa Bay Gourmet television show on two separate
dates
? Participated in the March of Dimes chef auction charity event
? In 2011 named one of the Top 25 Chefs in Jacksonville Magazine
? Taste of Amelia 2010 award for " Best of Show"
EMPLOYMENT:
Cook Or Starve Inc.(Pete's @ Passions)Jacksonville Fla.
Owner and operator 1-2012/4-2013
Resposible for a muti- facet food company consisting of a full scale
kitchen inside of an upscale nite club as well as two hot dog cart food
locations.
Blu Tavern, Orange Park Fla.
Executive Chef / partner 12-2010/ 11-2011
Responsible for all daily functions of this Multi cuisine restaurant. Open
for Breakfast, lunch and dinner. Maintained an average of 28%-30% food cost
overall.
Amelia Island Food Concepts: Co/owner 09/2009- 12/2010
Co-owner of a catering business and two small Cafes in the Nassau County
Judicial courthouse and downtown Fernandina. Personal and private Chef
services upon request.
Twisted Sisters Restaurant and Club:
Executive Chef/ manager 06/2008- 09/2009
Responsible for daily/nightly kitchen functions and front of the house
duties. In charge of creating lunch/dinner specials. Responsible for
creating special party menus for on premises parties. Responsible for
hiring and termination for the front and back of the house. In charge of 10
employees on a daily basis.
The Vig Restaurant Phoenix Az. ( awarded One of the top five up and
coming restaurants Phoenix Magazine)
Sous Chef 02/2007- 04/2008
Responsible for daily/nightly kitchen functions. In charge of creating
lunch/dinner specials. Responsible for creating special party menus for on
premises parties. Assisted in menu development. In charge of 15 employees
on a daily basis.
Michaels At the Citadel/Michaels Catering Scottsdale Az.
Banquet Chef/Line Cook /Private Chef services 4/2005-4/2007
Michaels Restaurant: Zagat 4 star rated - Michelin 5 star award winning
Restaurant
Assisted Executive Chef in functions up to 150 people. Worked all aspects
of the line
serving Ala Carte service exceeding 500.
Michaels Catering:
Worked in main banquet facility dealing with BEO orders up to 8,000
guests. Assisted in preparation from start to finish with special
functions. Supervised special parties upon Chef's request.
Catered to private residences for weeks at a time for VIP clients during
their vacation.
JACK WILLIES TIKKI BAR & GRILL, TAMPA BAY, FLORIDA 3/2003 to
8/2005
Executive Chef
Responsible for daily/nightly operation of this 3 million dollar a year
restaurant. Created daily/nightly specials, menu's, new dishes, inventory
control. Booked private off and on premise parties. Consistently achieved
food cost percentage of 30% or lower. Designed the menu for a second
location soon to be opened. Responsible for all hiring, scheduling and
terminations of kitchen staff.
PREZZO, TAMPA, FLORIDA 9/2001 to 3/2003
Sous Chef
Responsibilities included daily opening or closing procedures, creation of
lunch or dinner specials, assisted in inventory control and food costs,
scheduling of kitchen staff (20), maintained a 28 to 30% food cost.
BONEFISH GRILL, ST. PETERSBURG, FLORIDA 6/2000 to 9/2002
Assistant Kitchen Manager
Responsible for a staff of 15 employees and the management of daily kitchen
activities, menu preparation, inventory control, food costs, scheduling,
daily and weekly specials, research and development of new menu items.
PREZZO/MAX'S BEACH PLACE, BOCA RATON AND FT. LAUDERDALE, FLORIDA
2/1998 to 5/2000
Line Chef
Assisted with nightly specials, prepared daily soup and sushi choices.
Responsible for prep and setup, dish presentation, al la carte menu service
for 200 to 350 patrons a night.
BISTRO EUROPA, GREENVILLE, SOUTH CAROLINA 2/1997 to 1/1998
SOUS CHEF
Responsible for new menu planning, management of all aspects of the lunch
and dinner preparations, created noveau cuisine specials nightly,
participated in "Salute to Southern Chefs".
BLUE STAR CATERING, SPRINGFIELD, MASSACHUSETTS 12/1994 to 1/1998
Co-Owner/Manager
Responsible for the day to day management of this family owned catering and
deli business. Catered weddings, business meetings, and banquets for up to
500 people. Managed 4 delicatessen employees, prepared daily specials,
maintained a 30% food cost.
AUGUSTA GRILL, GREENVILLE, SOUTH CAROLINA 11/1991 to
11/1994
Sous Chef
Responsibilities included daily kitchen operations, menu creations,
specials, food cost control and a staff of 3.
EDUCATION:
High School Graduate - Coconut Creek High School Class of 89
AA degree Business management- University N. Florida
MEMBERSHIPS: All Pro Dad's, National Petanque Federation
References available upon request
Contact this candidate