Service Executive

Location:

Posted:

August 14, 2011

David T Carroll

Algonquin, IL **102

To secure a position in the food industry with a company that will feed my

thirst for knowledge as well as helping me to further develop my leadership

skills.

Education -

Cooking and Hospitality Institute of Chicago Le Cordon Bleu

July 2002 - November 2003

Southern Illinois University

August 1998 - August 2001

Experience -

2007- December 2010 - Biaggi's Ristorante Italiano

Sous Chef, expediting and assisting executive chef

Insuring food quality and standards are always upheld

Schedules and labor % cost analysis

Ordering, receiving, Maintaining food cost,

Wine dinners, menu development, and preparation

Leading a kitchen of 28+ and a FOH staff of 40+

CTUIT, hot schedules and Aloha extensive knowledge

2006 - 2007 - Tamarack Retirement

Executive Chef, preparation and service of food.

Ordering and receiving

Inventory and calculation of food cost and payroll

Marketing and preparation for special events of 500+

2004 -2007 - Petrarca's Custom Catering

Preparation and service of food

In charge of delivery and set up

Interaction with clients and customers

2004 - 2006 - Toscana

Sous Chef, menu specials, run daily operation

Prep for dinner service

Responsible for all food production

2002 - 2004 - Billy D's Restaurant

Sous Chef

Prep, cook and expedite dinner

Develop catering options with customers

References -

Upon Request