Executive Chef

PATRICK M FERGUSON

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

Manassas, VA 20109

703-***-**** **********@*****.***

OBJECTIVE

To secure a position which would allow me to enhance upon and utilize culinary and management skills developed through my experience in the hospitality industry, contributing to the growth and success of my organization.

WORK HISTORY

7/12 - Present Goodstone Inn & Estate

Executive Chef Middleburg, VA

* Developed Daily Tasting Menus for Service. Farm to table restaurant with specialty farmers on property to grow my own produce and eggs. Check averages were approximately $150.00 per person

* Rated top 24 out of top 50 restaurants for Northern Virginia Magazine for 2012

* Created and Maintained comprehensive budgets to control food cost and labor

* Executed Large Banquet events on and off premises

* Classical French Cuisine with Asian Fusion Influence

3/00 - 6/12 McCormick & Schmick’s

Executive Chef /R&D Reston, VA

* Developed Daily Menus for lunch and dinner service for a 420 seat restaurant as well as executing banquets with our 3 banquet rooms.

* Trained Executive and Sous Chefs as well as FOH Managers for other locations throughout the nation.

* Supervised all front of the house managers as well as 90 employees.

* Created and Maintained comprehensive budgets to meet corporate standards.

* Expedited and worked on the line to ensure the highest quality product was efficiently executed.

* Joined the National Culinary Council consisting of 6 executive chefs which produced new recipes for our Nationwide Menus and promotional specialties for 90 restaurants

1/98 - 3/00 Four Seasons Hotel

Chef De Cuisine Washington, DC

* Created Daily Menus and Tasting Menus for Seasons Dining Room, Garden Terrace Lounge and Hotel Room Service.

* Responsible for training and supervising new kitchen employees.

* Executed large banquet events over 1/2 million dollars.

5/96 - 1/98 Chatham Bars Inn

Executive Sous Chef Cape Cod, MA

* Supervised all production and service for Hotel Restaurants, including 130 seat fine dining outlet and 80 seat casual dining outlet and the Beach House Lounge.

* Daily responsibilities included butchering all game meat, creating specials and managing kitchen staff.

8/94 - 5/96 Ocean Reef Club

Sous Chef Key Largo, FL

* Responsible for daily production and service of a la carte menu for THE OCEAN ROOM primarily, a 190 seat fine dining outlet.

* Also overlooked 6 other restaurants on the private members resort.

* Developed daily specials.

* Directed and oversaw production for banquet functions

5/89 - 6/91 Pebble Beach Resorts

Chef de Partie Monterey, CA

* Responsible for setting up mis en place for dinner service

* Worked all specialty events such as AT&T National Pro AM, Concours de Elegence

* Developed daily specials.

* Helped execute banquet functions

Education

Johnson & Wales University, 1993 Providence, RI

Certified Executive Chef

ServSafe Certified

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