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

Lake Placid, Ny *****

518-***-****

abm2gt@r.postjobfree.com Cell:

518-***-****

EDUCATION

Paul Smiths College, Paul Smiths, NY

Bachelors in Culinary Arts & Service Management, May 2005

Associates in Culinary Arts, May 2004

EMPLOYMENT HISTORY

Adirondack Medical Center, Uihlein

08/07 to 3/10

Director of Nutritional Services

. Responsible for running the nutritional services department

. I have 20 employees

. We are a 160 bed facility feeding our residents three meals a day

. We also feed our 140 plus employees lunch and dinner daily

. I work closely with the dietitian to prepare and develop menu's and

recipes

Sodexho, Campus Dinning Services, Plattsburgh State University

09/06 to 8/07

Catering Chef

. Responsible for the preparation and presentation of all menu items for

catered events

. Consulted with catering director and executive chef to develop menu items

and recipe ideas

. Prepared daily food items for a high volume caf operation

Paul Smiths College, Paul Smiths, NY

09/05 to 5/06

Culinary Arts & Service Management (CASM) Purchasing Agent / Hutchins Cafe

Manager

. Managed all culinary purchases for CASM program and Hutchins Caf -

$200,000 annual purchasing budget

. Responsible for providing adequate inventory while staying within current

fiscal budget

. Hired and training student employees for both the purchasing and caf

operations

. Oversaw FIFO system (First in First out) for all inventory to ensure food

quality and freshness

. Maintained working relationships with all Chef instructors in order to

provide an adequate par stock as well as specialty food items for lab

instruction

Cafe Mooney Bay, Point Au Roche, NY

05/01 to Present

Sous Chef Summer

Seasons

Assisted the executive Chef by leading food prep for the day's menu and

specials

Prepared all appetizers and grill items daily

Provided quality assurance by monitoring the quality of all food and

presentation of plates

Trained all new production staff on kitchen procedures and responsibilities

Work Study- Paul Smith's College

09/03 to 5/05

. Provided ordering and inventory assistance to the supervising chef

instructor

. Utilized Sysco's automated computer ordering system to supply necessary

inventory for cooking labs

. Supervised two to three students in the ordering and receiving operation

. Maintained inventory to ensure adequate par stock for Chef instructors

. Assisted in keeping the Culinary division at or below budget for the year

Externship- Pelican Bay Foundation, Naples, FL

12/01 to 5/02, 12/02 to 5/03

. Worked in each and every kitchen position during a four month rotation

. Held varied responsibilities in high volume kitchen during breakfast (75

avg.), lunch (375 avg.) and dinner (150 avg.) shifts

. Returned for a second year to take on a challenging ordering and

receiving position for the entire property

. Assisted in the planning of breakfast, lunch, dinner and party menus

. Involved in high volume production for several parties while at property

. Responsible for maintaining par stock for entire property and ensuring

timely delivery of inventory to the restaurants

Internship- Hotel Saranac

09/01 to 12/01

Rotated through all kitchen positions during a six week period of time

. Planned, organized and implemented my own themed buffet dinner

Internship- Lake Placid Resort

09/01 to 12/01

Assisted in food preparation for banquets and weddings as well as nightly

dinners

Prepared pasta dishes for guests to order

Contact this candidate