Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 64588

Desired Job Location: West Palm Beach, Florida Date Posted: 10/9/2012

Type of Position: Full-Time Permanent Availability Date: ASAP

Desired Wage: 75.000.00

U.S. Work Authorization: Yes

Job Level: Management (Manager, Director) Willing to Travel: Yes, Less Than 25%

Highest Degree Attained: Other Willing to Relocate: Undecided

Objective:

In the interest of exploring employment opportunities, your organization has caught my attention as one that will provide me with the challenge, diversity, and growth I am seeking as a culinary professional. I am enclosing my Curriculum Vitae describing my qualifications, professional background and academic credentials for your review and consideration. With over thirty year s experience, my qualifications and training have lead me to the position of Personal Certified Executive Chef-P.C.E.C. As alumni of the Culinary Institute of America, highlights of my qualifications and experience include:

Experience:

EXECUTIVE CHEF/ FREELANCE/ PRIVATE CLUB EXPERIENCE

FMMG Marine Geosciences, Houston,Texas. R/V Explorer, 80- Meters, Gulf of Mexico and Brazil.

Executive Chef 07/10 to 1/12

Executive Chef on a 261'- ft scientific core sample research vessel managing all direct culinary operations on board FMMG S flagship geotechnical vessel. Responsibilities include managing a department of 6 employees, optimizing culinary operations to a specialized leading international maritime crew of 50. Daily operations include 4 meal services daily for mariners in the oil, gas, mapping, energy, and exploration community. Projects entail working 45 consecutive days offshore in the Gulf of Mexic, Brazil and other International waters.

Consultant/ Freelance Executive Chef, International Locations. 06/08 to 07/10

Executive Chef

Working as a freelance Executive Chef/Consultant on exclusive high end venues such as Copperfield Island-Exuma Islands, Bahamas, Flamingo Cay-Andros Island, Bahamas, San Raphael Ranch- McCallen, Texas, M/V 100 Meter Sea Voyager- World Food Program, Port au Prince, Haiti, M/Y 50 Meter D'Natalin, M/Y 43 Meter Mona Liza.

M/Y D'Natalin, 50- Meters, St.Martin, St.Barths, St.Thomas, British Virgin Islands ( BVI S) 03/10 to 04/10

Mega Yacht Chef- (Relief Chef)

Privately owned vessel. High end cuisine provided to guests for discriminating owners during two challenging owner trips. 9 crew and 12 guests. Duties also included strategic provisioning, wine pairings and theme dinners.

M/Y Mona-Liza, 43-Meters West Ship, Nice, France. 06/08 to 09/08

Mega Yacht Chef (seasonal position)

Cooked for 12 guests and 8 crew while chartering for owner/guests in the Mediterranean region. Managed operations of food and beverage service. Provisioning including selection from local boutique farmers and purveyors. Fresh ice cream, pastas, and breads prepared daily.

Hillsboro Club, Hillsboro Beach, Fl. 09/09 to 02/10

Executive Sous Chef (seasonal position)

Executive Sous Chef at an exclusive private club. Supervising culinary operations under direction of Executive Chef Jeff Hollen-CEC.

Areas of accountability included product preparation, cooking and presentation, menu planning/pricing, production, food/beverage selection, creating new dishes, inventory control, catering, insuring food quality, employee management/training, guest services,

safety, and special events.

Jonathan Club Los Angeles, CA. 05/ 00 to 02/02

Executive Banquet Chef

Responsible for the execution of banquet functions. Areas of accountability included product preparation, cooking and presentation,

operations, menu planning/pricing, production, food/beverage selection, creating new dishes, inventory control, catering, insuring food quality, employee management/training, guest services, safety, and special events. Including, creating menus and wine lists, to meet the culturally diverse needs of a strong following of local clientele. Inspected workstations for procedure and ingredient quality, overall workmanship ensuring that established standards and health regulations were met.

David S. Rosov 561-***-**** abo4rj@r.postjobfree.com Page Three

Citrus Restaurant - Los Angeles, CA. 1989 to 1990

Garde Manger Chef

Supervised cold kitchen including ordering, food cost analysis and scheduling of kitchen staff.

Worked closely with other culinary team members to develop recipes for Executive Chef Michel Richard s Seasonal Menus.

TEACHING EXPERIENCE

Le Cordon Bleu College - Miramar, FL. 2007 to 2008

Adjunct Chef Instructor

Chef instructor, teaching principals of classical French cuisine, culinary fundamentals and skill development to students in an occupational program. Prepared curriculum for syllabus according to accreditation standards. Accountable for grading, hygiene, appearance, and overall performance. Attended special school functions and participated in weekly meetings with faculty.

Epicurian School of Culinary Arts, Los Angeles, CA. 1999 to 2000

Chef Instructor

Chef instructor, teaching principals of classical French cuisine, culinary fundamentals and skill development to students in an occupational program. Prepared curriculum for syllabus according to accreditation standards. Accountable for grading, hygiene, appearance, and overall performance. Attended special school functions and participated in weekly meetings with faculty.

INTERNATIONAL STAGE EXPERIENCE

Louis XV Restaurant- Hotel de Paris, Monte Carlo. 1991

Staged under the direction of Executive Chef Alain Ducasse.

Le Moulin De Mougins - Cannes, France. 1991

Executive Chef/Owner Roger Verge. Staged under direction of Chef De Cuisine Serge Chollet.

Paul Bocuse - Lyon, France. 1991

Executive Chef/Owner Paul Bocuse. Staged under direction of Executive Chef Roger Jaloux.

APPRENTICESHIPS

Hotel Bel-Air, Los Angeles, CA (1987 1988) Externship Under Executive Chef, George Marrone

385 N. Restaurant - Los Angeles, CA (1987) Apprentice Under Executive Chef, Roy Yammaguci

The Saloon Restaurant - Beverly Hills, CA (1981 1985) Apprentice Under Executive Chef, Bernard Klerline

Education:

Culinary Institute of America: Hyde Park, NY; Associates Degree Occupational Studies, Culinary Arts 2007.

American Culinary Federation: Certified Executive Chef Certification, (CEC) 2008.

Safe Serve-Certification-2008

Affiliations:

American Culinary Federation-CEC member 2008

Chaine Des Rottisseurs Chef member since 1995

Reference:

Available upon request.

Candidate Contact Information:

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