David D'Amico

**** ********** ***** ****** ******, FL 33543

abobxj@r.postjobfree.com

607-***-****

Education

The Culinary Institute of America, Hyde Park, NY

Bachelors of Professional Studies in Culinary Arts Management July

2008

Associates of Occupational Studies in Culinary Arts

November 2006

Work Experience

Back Alley Grill, Cooperstown, NY February 2011-

January 2012

Executive Chef

Verified that staff followed all recipes and portion sizes according to

menu specifications

Oversaw the receiving of products and verified pricing, quantity, and all

products met specifications

Responsible for developing and implementing daily specials as well as

seasonal menu changes

Monthly inventory, food cost and menu cost analysis

Responsible for line checks and temperatures throughout the kitchen,

completion of daily prep sheets, scheduling, and daily cleaning procedures.

Doubleday Caf, Cooperstown, NY

June 2010- Jan. 2011

Line Cook

Responsible for weekly prep throughout the kitchen, butchering meat and

fish for grill station

Maintained daily station setup/breakdown while weekly rotating throughout

the kitchen

Assisted Head Chef in developing new specials showcasing local products.

The Otesaga Hotel, Cooperstown, NY

July 2009- November 2009

Head Line Chef

Responsible for developing and implementing daily specials

Required to execute full line setup and preparation

Responsible for kitchen cleanliness before and after shifts

Assisted other chefs such as the boucher, poissonnier, and saucier on daily

prep lists.

Cooperstown Country Club, Cooperstown, NY

March 2009- July 2009

Restaurant Manager/ Events Manager

Responsible for main dining room staffing such as hiring, orientation,

training, and scheduling

Planned and organized private events

Maintained weekly inventory such as linen, plate ware, flat ware, glasses,

and bar liquor

Developing bi-weekly drink specials.

Magnolia Bakery, New York, NY

Baker July 2008- January

2009

Responsible for high production baked goods while maintaining high

standards and excellent quality.

Aquagrill, New York, NY

Saute 1 Cook,

Responsible for dinner prep, preparing pasta, sides and many appetizers.

American Bounty Restaurant, Hyde Park, NY

November 2006- June 2007

Student Server/Line Cook

I worked both front and back of the house under Chef Anita Eisenhaur and

Instructor Bruce Lavender. I was responsible for preparing the daily

special, along with assisting the current students, and I worked as an aide

to the students as an example of proper table service.

The Otesaga Hotel, Cooperstown, NY June 2000-

Sept 2006

Server/ Chef

Worked solo cooking breakfast for 300+ guests daily,

assisted the head Banquet chef, and cooked lunch menu at the on -site Pro

Shop.

Responsible for dinner service preparations as well as cooking entrees to

order

Assisted Pastry Chef with plated desserts, petit fours, event cakes,

breads, and high volume desserts.

Achievements

. Microsoft Excel, Word, PowerPoint, QuickBooks, and Micros.

. Completed four semesters of Italian at the Culinary Institute of

America

. Completed Wine and Spirits Management Course at the Culinary Institute

of America

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