Manager Executive

steve bacerott

**** *. ******* ***, *******, IL *0651

773-***-****

*********@*****.***

Objective

To utilize my wide-ranging culinary skills in a challenging position

with the opportunity for advancement.

Certifications

Certificate of offices Software 2010

(MicrosoftXP.Word, Power Point)

Food Service Sanitation Certification 2009

(Illinois Department of Public Health)

Certificate of Professional Cooking 1993

(Cooking and Hospitality Institute of Chicago)

professional EXPERIENCE

Executive Chef 11/2006 -

10/2009

Morrison Management/Addolorata Villa, Wheeling/Deerfield, Illinois

Maintained inventory by ordering food

Planned menus (including Kosher options) and regulated food cost

Scheduled staff work shifts

Kitchen Manager/Chef 10/2005 -

10/2006

Moretti's Restaurant and Catering, Edison Park, Illinois

Maintained Food Cost and Labor Cost

Set Daily Specials

Oversaw food purchasing

Executive Chef/Food & Beverage Manager 4/2005 -

10/2005

Holiday Inn O'Hare, Chicago, Illinois

Supervised kitchen and front of house staff

Directed menu development, food cost and labor cost

Oversaw food purchasing

Executive Chef 6/2003 - 3/2005

Patisserie of Arlington, Arlington Heights, Illinois

Directed staff scheduling and training

Regulated food cost and labor cost

Oversaw food purchasing

Kitchen Manger 1/1997-1/2003

Giappo's, Catering, and Restaurant, Park Ridge Illinois

Direct menus development, food cost, labor cost.

Supervised staff scheduling, and training.

Executive Chef 11/1995-12/1996

Holiday Inn Rosemont, Rosemont Illinois

Menu development, food cost labor cost.

Supervised fine dinning and banquets.

SUMMARY OF QUALIFICATIONS

. Bilingual-fluent in both English and Spanish

. Able to make difficult decisions in stressful situation

. 20 years of experience

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