Chef

OBJECTIVE

A position at a high quality, high volume restaurant utilizing my experience and talents to achieve

the highest levels of food quality and business success.

Key Areas of Expertise Resource Procurement/ Inventory

Menu design/ Development Conferences/ Special Occasions

Staffing/ Training/ Instructing Safety/ Sanitation/ HACCP

Catering/ Banquets/ Events Budgeting/ Cost Reduction

Dining Room/ Kitchen Operations

WORK HISTORY

The Skyline Country Club

July 2013 August 2013 Garde Manger Chef

I was in charge of all the cold food leaving the kitchen. Oversaw buffets, including food and

design/decoration of the tables.

The Lawton Country Club

February 2012 – July 2013 Executive Chef

Oversaw neumerous events and baquets of guest over 300 people, from a single kitchen. Our

parties were both on and off property ranging from business meetings to weddings. Trained cooks

under me in ordinance with health code standards. Taught private cooking classes for many

members and their guest as well.

The Territory Golf and Country Club

June 2011 February 2012 Executive Chef

Managed all aspects of food and beverage operations including: staffing, scheduling, purchasing,

inventory management, gratuity dispersion, food cost control, menu design and rotating weekly

specialty dishes. Successfully executed simultaneous banquet events in multiple locations across

the property from a single kitchen. Created added service of off site event catering resulting in

increased sales revenues.

February 2009 May 2011 Sous Chef

Collaborated with the Executive Chef to revamp food purchasing and inventory management

procedure reducing food costs by 12% and virtually eliminating waste and spoilage. Honed menu

design and wording abilities by introducing a new menu quarterly in addition to new lunch and

dinner specials weekly.

November 2008 January 2009 Line Cook

Worked in sync with the culinary team to efficiently and professionally execute food preparation.

Fontainebleau

December 2007 September 2008 Line Cook

While serving as a line cook at Fontainebleau, I was responsible for food preparation for roughly

300 guests a day.

United States Army

May 2003 May 2007 Specialist E 4

While serving in the United States Army, I was a heavy wheeled operator (88M). During my

military service I served two deployments, of which one was in Iraq and one in Kuwait.

EDUCATION

July 2007 October 2008 Le Cordon Bleu (Miramar, Florida)

ACHIEVEMENTS

Post graduation from Le Cordon Bleu, I accepted a line cook position with The Territory Golf and

Country Club, currently rated as the 26th best residential golf course in the country by GolfWeek

Magazine. I was promoted to Sous Chef after three months with The Territory and eventually

promoted to Executive Chef in the summer of 2011.

Paul Menga

Phone: 580-***-****

Email: **********@*****.***

Address: 17727 S Placita De Platino Sahuarita, Arizona 85629

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