Management Service
Resume:
Larry Edward Bennett
Fernandina Beach, FL 32034
cell 904-***-****
**************@********.***
*/****-******* *****'s Waterway Caf , Thyme World Cuisine, PLAE
Amelia Island, FL
Executive Chef
Responsible for management of lunch and dinner service, kitchen,
menus and staff at Brett's until the opening of Thyme in January
2008, integral part of opening Thyme, responsible for management
of kitchen, lunch and dinner service, and staff. Responsible for
menu, ordering, inventory, food and labor cost, and special
events. Thyme closed July 2009, now chef at PLAE, "People
Laughing And Eating" upscale dining serving dinner nightly.
7/2006-6/2007 Caf 4750, The Ritz-Carlton
Amelia Island, FL
Chef De Cuisine
Responsible for management of breakfast, lunch, and dinner
service in the Caf , In-Room
Dining for 480 rooms, food service for the Lobby Lounge and
"Eight" Sports Bar. Responsible for menus, ordering, inventory,
food and labor cost, management of kitchen and cleanliness of
kitchen to HACCP standards. Responsible for coaching, training
and staff schedule.
11/2004-7/2006 Terracotta Tucson, AZ
Executive Chef
Responsible for daily lunch and dinner service in an upscale 340-
seat restaurant, all
banquets and private parties. Responsible for management of
kitchen, menu, food cost, labor cost, inventory, ordering of all
product and relationship with purveyors. Responsible for
hiring, training, scheduling, and performance reviews of
employees. Monthly cooking spot on "What's for Lunch?" KOLD
Channel 13 Tucson, participation in local charity events,
competitions, and winemaker dinners.
2/2004-10/2004 Sullivan's Steakhouse Tucson,
AZ
Executive Chef
Responsible for management of kitchen, restaurant
and staff. Responsible for the menu and all nightly features,
food cost, inventory, ordering of all product, and relationship
with all purveyors. Responsible for butchering, supervision of
all food preparation, and scheduling and hiring of all kitchen
staff. Responsible for monthly winemaker dinners and all
special events.
11/1999-1/2004 The Grill at Hacienda del Sol
Tucson, AZ
Executive Sous Chef
Responsible for management of kitchen staff, and skilled in all
areas of kitchen, including broil, mid station, saute, tapas and
pastry. Responsible for assistance with menu creation, planning
and preparation, all nightly specials, ordering of product,
inventory, relationship with purveyors, food cost, labor cost,
and maintenance of receiving reports, scheduling of staff, and
hiring new employees. Primary role in chef counter dining,
creating the ultimate dining experience.
3/1998-11/1999 Omni Tucson National Golf Resort & Spa
Tucson, AZ
Junior Sous Chef
Responsible for supervision of kitchen, and two meals a day in
the Fiesta Room, specializing in Southwestern Cuisine.
Responsible for monthly inventory. Key participant in creating
and planning new menu for restaurant. Responsible for daily
specials and training of new employees.
5/1997-3/1998 Westin La Paloma Resort
Tucson, AZ
Lead Cook
Responsible for breakfast, lunch and Sunday Brunch in the 4-Star
Desert Garden Bistro. Assisted with planning and preparation
for special events.
6/1992-5/1997 Mediplex of Southern Connecticut
Milford, CT
Supervisor
Responsible for management of kitchen staff, inventories, and
preparation of three meals per day for 200 residents. Worked
directly with dietician to develop special meal plans for
residents with specific dietary requirements.
ServSafe Certification National Restaurant Association
Jacksonville, FL
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