Service Engineer

Location:

New Castle, DE, 19720

Salary:

55-65000

Posted:

February 15, 2013

Contact this candidate

Resume:

DOMINICK G. HAYMAN

*** ***** **., **********, ** 19804

1-302-***-****

abodgx@r.postjobfree.com

Chef Nutritionist/ Personal Chef

Culinary Nutrition with training in Classical & Contemporary Global Cuisine

Dynamic, Results-Oriented, and Team-Spirited

Summary of Qualities

More than seven years of professional cooking and kitchen experience exhibiting exemplary leadership qualities and professionalism. This is backed by a consistent, verifiable dedication to achievement.

Consistent drive for innovation and exhibition of creativity in menu planning and utilization of culinary background to encourage client compliance with suggested change. Eager to further demonstrate skills attained during institutional learning along with industry experience. Multiple engagements as a freelance Chef instructor & speaker for both targeted audiences and private clientele. All of this paired with proficiency in food processing, analysis, and accurate experimental conduct in a laboratory setting

Areas of Expertise

1. Italian Cuisine (Tuscan and Continental) & Classical French Cuisine

1. Line Cook/Expeditor experience with upscale/high volume establishments

2. Culinary Nutrition experience in alternative and natural flavor pairings

3. Medical nutrition therapy training and knowledge of clinical intervention tools

4. Assessment of client needs and interpersonal interactions to attain optimal results

5. Translation of nutrition theory to desirable culinary applications

6. Demonstrate healthy culinary methods simultaneously providing insight to beneficial behavioral change

Professional Experience

University of Delaware, Dept of Behavioral Health & Nutrition

Newark, DE

GRADUATE TEACHING ASST.(NTDT201-Nutrition Food Concepts)

1. Translation of science theory in food applications.

2. Teaching basics of sensory analysis and proper descriptions of products.

3. Exposing future nutrition industry professionals to basic cooking techniques.

Celebrity Kitchens

Wilmington, DE

CHEF INSTRUCTOR

1. Prepare themed and seasonal menus for patrons simulating a fine dining setting with an emphasis of exclusivity.

2. Teach hands-on courses giving guidance to both corporate team building participants and private party attendees

3. Utilizing cooking knowledge and technical skills to narrate cooking methods and theory to non industry guests.

Corner Bistro

Wilmington, DE

ASST. SOUS CHEF

1. Comprise daily lunch and dinner service specials utilizing the freshest ingredients

2. Work any station with proficiency as needed to the standards of the establishment

3. Lead fellow back of house staff to ensure prestige of restaurant is always upheld

Delaware River & Bay Authority: Vincent Julia Center Café

New Castle, DE

LEAD LINE COOK

1. Daily preparation of all food products imperative to service of patrons

2. Fabrication of fresh soups utilizing inventory to encourage variety and peak interest of patrons

3. Assist with menu planning and carry out specials using in house and personal recipes and methods

Harry’s Savoy Grill

Wilmington, DE

LINE COOK/ROUNDSMAN

1. Prepare plated items nightly in-keeping with the high establishment standards

2. Cover and sustain ANY station during dinner service; primarily sauté

3. Complete necessary prep items listed for the establishment as a whole, aiding in the success of the entire staff

Chef’s Haven Gourmet Shop & Cooking Classes

Hockessin, DE

CHEF INSTRUCTOR

1. Prepare unique and original curriculums showcasing basic to advanced cooking techniques

2. Recipe development, ingredient pricing, and all necessary prep work completed for all classes

3. Using culinary knowledge and experience to create a comfortable, informal learning environment for valued patrons

Costantino’s Ristorante

Providence, RI

1/2011-1/2013

3/11-Present

4/2012-10/2012

5/2011-Present

5/2011-9/2011

4/2011-9/2011

7/2010-1/2011

LINE COOK

1. Line Cook for high volume, fine-dining traditional Italian restaurant.

2. Responsible for all prep of station and execution of menu to exact specification on a nightly basis.

3. Created specials nightly utilizing exclusive ingredients and restaurant inventory.

Hilton Providence

Providence, RI

9/2010 – 12/2010

LINE COOK

1. Prep buffet items and oversee upkeep of temperature and amounts and work line filling dining room and room service orders.

2. Setup live station and prepare guests requests to order.

3. Fulfill banquet orders to specs for estimated volume.

Apicius Culinary Institute

Florence, Italy

CULINARY STUDENT/LINE COOK

1. Attend daily culinary instruction learning the principles of Italian cuisine and history.

2. Work scheduled shifts at student-run public restaurant, both front and back of the house and maintain the esteemed standards at all times.

3. Served as front of the house manager for Final dinner presentation; coordinating with chef counterpart to create an exquisite experience.

Providence Piers: Fabre Line Club

Providence, RI

5/2010-8/2010

5/2009 – 11/2009

SOUS CHEF

1. Oversee wait staff, prep and execute banquet, functions, lunch and dinner service. Working with executive chef to optimize inventory and maintain establishment esteem.

Hotel DuPont: Green Room

Wilmington, DE

CHEF’S ASSISTANT/EXTERN

1. Oversee all prep for garde manger during dinner service

2. Execute all salads, desserts, and cold appetizers for service nightly

3. Create chef approved specials to be run frequently utilizing in house ingredients

Levy Restaurants: Ravinia Festival

Highland Park, IL

EXPEDITOR/LINE COOK (SEASONAL)

1. Prep and oversee live Asian station daily for all incoming patrons

2. Utilize wok and 8ft round flat top and responsible for cleaning and maintenance

3. Fabrication of all proteins and vegetables used during service

3/2008-6/2008

5/2007-8/2007

Education /Qualifications

Certifications

University of Delaware Johnson & Wales University, Providence

MS Human Nutrition ’12 BS Culinary Nutrition ‘10, AS Culinary Arts ’08

GPA 3.1/4.0 GPA 3.3/4.0

Certificate of Completion: Italian Cuisine, Apicius Institute of Culinary Arts, Florence, Italy (GPA 4.0/4.0)

Member: American Dietetic Association

Certified: SERVSAFE Food Handlers Certification (exp. 2016)

Specific Research: Revision of SNAP (Supplemental Nutrition Assistance Program) recommended recipes for Implementation of New Interactive Class Module for Specific Populations.

1. Reduce the amount of sodium present in recommended recipes to better suit them for at risk populations

2. Apply alternative ingredients in the place of sodium to increase the appeal of revised products

3. Maintain low cost of ingredients to allow for maximum utilization of state provisions

4. Conduct taste panels to validate the appeal of revised recipes to the target population

Interests

1. American football, reading, food trends, and nutrition

References: Dominick Hayman

Professional References

Chef Alberto Lopez

Executive Chef

401-***-****

Chef Anthony Chiero