ANTHONY AITKEN

Phone: 402-***-****

E-mail: abhwxh@r.postjobfree.com

Over 20 years restaurant management and chef experience dedicated to

achieving profitably, cost control and outstanding customer service. Energetic

professional with exceptional culinary and people skills. Strong personal ethics

and integrity. Conveys a professional image of honesty and concern for our

guests’ wants and needs. Good conflict-resolution skills. Works well under

pressure and deadlines. Highly organized team-builder with strong restaurant

leadership experience. Excellent communicator seeking a challenging position

utilizing current skills.

PROFESSIONAL EXPERIENCE

Manager/Sommelier Del Mare Italian Restaurant,

Omaha, NE

4 Responsible for creating and stocking comprehensive wine list.

5 Responsible for daily front-of-house operations.

Chef/Kitchen Manager Stoke’s Bar & Grill, Omaha, NE

6 Created unique daily specials for tex-mex styled restaurant.

7 Responsible for daily back-of-house operations.

Executive Chef Nugget Restaurant, Summerland,

CA

8 Responsible for all operation areas including front-of-house, back-of-house,

inventory control, scheduling, purchasing, and menu planning.

Manager Deer Lodge, Ojai, CA

9 Responsible for all operation areas including front-of-house, back-of-house,

inventory control, scheduling, purchasing, payroll, menu planning and wine

selection.

10 Scheduled nightly bands, responsible for tying together band and meals for

theme nights.

11 Oversaw 60 ft. outdoor BBQ pit feeding over 600 people per day, including

artful presentation of a full pig on a spit.

12 Responsible for creating and maintaining a festive, celebratory atmosphere

on a daily basis.

Sous Chef Café Fiore, Ventura, CA

13 Specialized in rustic Italian cuisine in popular beach community restaurant.

14 All dishes made from scratch including pastas, gnocchi and pizzas.

15 Serving 500-600 plates per night.

Manager Peppermill Restaurant, Daily City,

CA

16 Responsible for all operation areas including front-of-house, back-of-house,

inventory control, scheduling, purchasing and menu planning.

17 Managed restaurant and attached popular nightclub.

18 Hired and scheduled a full staff of 50 – 60 employees.

19 Multi-million dollar restaurant owned by The Peppermill Hotel and Casino

based in Reno, NV.

20 Anthony Aitken resume, continued…

Manager Moose’s Restaurant, San

Francisco, CA

21 Originally hired as Sous Chef, promoted to Manager within six months of hire.

22 Four star restaurant, including a 40,000 bottle wine cellar.

Executive Chef Turtle Bay, San Francisco, CA

23 Opened restaurant from scratch, including design of menu, kitchen lay-out,

dining room and general theme.

24 Featured global cuisine featuring a raw bar.

Manager Santa Maria Country Club, Santa

Maria, CA

25 Catered weddings, banquets, tournaments, parties, and meetings.

26 Events ranged from 20 to 500 people.

Executive Chef Sandpiper Country Club/Glen Annie Golf

Course, Santa Barbara, CA

27 Ran restaurants at both locations, including a French restaurant at Glen

Annie.

28 Catered weddings, banquets, tournaments, parties and meetings.

29 Events ranged from 200 to 1,500 people.

Manager Déjà vu Consulting, San

Francisco, CA

30 Provided management services for bars, nightclubs and sports bars.

31 Interviewed, hired and fired staff for eight clubs.

Sous Chef Frantoio Restaurante, Mill Valley,

CA

32 Three and half star restaurant specializing in Northern-Italian cuisine.

33 Only restaurant in the United States with an in-house frantoio.

EDUCATION AND CREDENTIALS

34 Formally trained by Wolfgang Puck at Postrio (San Francisco), Spago (Beverly

Hills and Las Vegas), and Chinwa in Main (Santa Monica).

35 Certified Sommelier

36 Conferred 2008

37 University of San Francisco, San Francisco, CA

38 Bachelor of Arts, conferred May 1986

39 Major: English Literature Minor: Physical Education

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