lou agamie

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

LAKE OSWEGO, OR ***35

ablhaj@r.postjobfree.com

DIRECT 503-***-****

A FOOD SERVICE PROFESSIONAL WITH EXPERIENCE AS EXECUTIVE CHEF, BAKER,

PRODUCT DEVELOPMENT MANAGER, RETAIL EQUIPMENT SALES REPRESENTATIVE AND

OPERATIONAL CONSULTANT: SOLID TRACK RECORD OF IMPROVING KITCHEN OPERATIONS,

REDUCING COSTS AND GROWING SALES WHILE IMPROVING CUSTOMER SATISFACTION.

EXCEPTIONAL LEADERSHIP ABILITIES CONCERNING EMPLOYEE SUPERVISION AND

TRAINING, WITH EXPERTISE IN FOOD COST MANAGEMENT, FOOD PRODUCTION AND

QUALITY CONTROL.

PROFESSIONAL EXPERIENCE

Barone's Famous Italian Restaurant, LOS ANGELES, CALIFORNIA

2004-2009

Consulting Chef and Project Manager

> Selected by Knox Consulting for the Monteleone family, to reorganize

Barone's Landmark Italian Restaurant in Sherman Oaks, CA and relocate

the flagship restaurant a 260 seat and $2.3 M gross revenue full-

service operation to its new location. Responsibilities included

kitchen design and kitchen equipment procurement.

> Developed new kitchen operations plan and 68-page food preparation

manual for chefs and cooks.

> Completed kitchen reorganization including: Receiving, vendor

management, inventory management, station reorganization, design and

equipment upgrades. Realized average savings $400/week in labor and

food cost. Oversaw construction of the New Barone's and managed all

contractors and vendors.

> Researched and standardized recipes for planned franchise expansion

for the Barone's Pronto concept.

> Trained Staff in more productive cooking techniques, plating

procedures and opened the New Barone's in August of 2006 as a

consulting Executive Chef.

KAMRAN & COMPANY, SANTA BARBARA, CALIFORNIA

2002-2004

Food Consultant/Foodservice Equipment Sales Representative

Culinary Management and Kamran & Company join forces to provide new

consulting services to clients

> Responsible for new and existing business development of bakery

equipment segment of $25M nationwide institutional equipment and

Installation Company.

> Developed marketing collateral to develop professional presence in

marketplace.

> Assisted clients with product formulations and sourcing ingredients in

the bakery environment.

> Led all areas of bakery facility equipment & design. Lou's experience

also included a heavy emphasis on retail sales of restaurant small

wares and equipment.

> Partial client list includes: Brinker International (Texas), J&J Snack

Foods (California), Valley Spuds and Produce (California)

CULINARY MANAGEMENT ASSOCIATES, CARPINTERIA, CALIF 1998-

2001

President/Executive Chef

> Consulted with clients in all aspects of food service management

including food costing, pricing, inventory and vendor relationship

management.

> Supervised and trained kitchen staff from single location to multi-

unit operations.

> Played an integral role in managing food costing activities including

establishing ingredient costs, estimating purchasing amounts, vendor

management, and determining serving sizes.

> Developed and implemented strategic sales and marketing programs,

including table tents, pop-outs, and coupons. Increased sales on

average of 22% for clients.

> Managed recipe development, menu planning, and menu design functions

for special events, which encompassed determining nutritional value,

palatability, and cost for each serving.

> Helped position Kindred Cooking for national expansion by

standardizing recipes and automating production.

> Partial client list includes: The Cove Restaurant (California), Santa

Barbara Baking Company (California) and Balducci's (New York).

Lou agamie 2

MOONLITE CHEESECAKES, CARPINTERIA, CALIFORNIA

1991-1998

Owner/Product Development Manager

> Directed daily operations; including employee supervision, training,

financial management.

> Invented Atkins Diet Cheesecake and The Zone dessert products, which

are sold nationally.

> Produced low carb formulations creating 22 new dessert products for

clients.

> Developed recipes and formulations for high profile dessert companies.

> Recipes published and company profiled in Food & Wine, Gourmet

Magazine, Eating Well Magazine and the New York Times.

> Partial client list includes: Harry and David (Oregon), Atkins Diet

Center (New York) and Marcie's Fine Foods (California)

ADDITIONAL professional EXPERIENCE

GENERAL ELECTRIC CORPORATION, FAIRFIELD, CONNECTICUT 1990-1991

Executive Chef, Middle Management Dining (600 meals per day)

CARRY AWAY GOURMET BAKERY, STRATFORD, CONNECTICUT 1989-1990

Owner and General Manager (Scratch High End Commercial Bakery)

FORTUNOFF'S & CLARA'S CAF , WESTBURY, NEW YORK 1983-1989

Executive Chef (Director of Corporate Culinary Operations)

THE LOTUS CLUB, NEW YORK, NEW YORK 1981-1983

Chef du Cuisine (Private Literary Club)

EDUCATION

ENGINEERING STUDIES, JERSEY CITY TECHNOLOGY INSTITUTE, PATERSON, NEW JERSEY

Associate of Occupational Studies, Food Science, Culinary Institute of

America, New York, NY

Microsoft Systems Professional, Santa Barbara Business College, Santa

Barbara, California

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