Executive Chef
Resume:
Jason D. Altman
New Orleans, LA 70131
Objective
To obtain a responsible position with a corporation that offers employment, stability and growth potential in
the culinary arts field.
SUMMARY OF QUALIFICATIONS
Recently Chef Partner of an Italian restaurant with sales of$2000,00 per month & offering over 25 years of
experience in culinary production, procedures, instruction, supervision, developing and setting priorities, as
well as analyzing strengths and limitations of personnel.
PROFESSIONAL EXPERIENCE
11-2010 to 3-2013
Buca Di Beppo
Title: Chef Partner
Responsibilities: Day to day production of prep and execution of lunch and dinner service as wwll as
banquets. Weekly inventories and responsible for P&L and A vs, Tfor food cost and labor %. Weekly
scheduling of HOH staff and ordering of all food and disposables,
09-08 to 11-2010
Isle of Capri Casino
Biloxi, Ms
Title: Chef D’Cuisine Farradday’s
Responsibilities: Responsible for day-to-day preparation & production of menu items as well as sanitation of
the kitchen & storage areas, management of the dining room, scheduling of staff, food & beverage
inventories, micros training.
11-06 to 09-08
Boomtown Belle Casino
Harvey, LA
Title: Chef D’Cuisine
Responsibilities: Responsible for day-to-day preparation & production of menu items as well as sanitation of
the kitchen & storage areas.
03-05 to 09-06
Delta Queen Steamboat Co.
St. Louis, Mo
Title: Executive Chef
Responsibilities: Responsible for day to day operations of all food related inventories, cost controls,
sanitation, and productions. Manage a fifty person rotating galley staff serving up to one thousand eight
hundred meals per day. Menus change daily on a 14 day rotation. Other responsibilities include a chef
demonstration each week for passengers, and all storeroom related responsibilities that include food orders
for seven to fourteen day cruises.
10-04 to 03-05
Holiday Inn
Jackson, TN
Title: Executive Chef
Responsibilities: Restructuring menus of a 125 seat restaurant, banquets, payroll, food orders, sanitation,
inventory, & scheduling.
10-02 to 6-04
Walnut Circle Grill
Hattiesburg, MS
Title: Executive Chef/ General Manager
Responsibilities: Created menus and specifications for restaurant and banquet facility. Interviewed, hired, &
trained employees. Responsible for order & inventory of food, liquor, & various supplies. I also booked bands
to play on various nights and managed the bars.
5-02 to 10-02
Casino Magic
Biloxi, MS
Title: Chef D’ Cuisine, Pier 4 Seafood House
Responsibilities: Responsible for day to day operation of the casual-fine dining restaurant; including orders,
inventories, schedules, pay-roll, menu development & cost controls, as well as daily specials.
5-01 to 5-02
Grand Casino
Gulfport, MS
Title: Kitchen Manager, L.B.’s Steakhouse
Responsibilities: Responsible for day to day operation of the casual-fine dining restaurant; including orders,
inventories, schedules, pay-roll, menu development & cost controls, as well as daily specials.
2-00 to 5-01
Treasure Bay Casino
Biloxi, MS
Title: Chef D’ Cuisine, Brew Pub
Responsibilities: Responsible for twenty four hour operation of the casual dining restaurant; including
orders, inventories, schedules, pay-roll, menu development & cost controls, as well as daily specials.
5-99 to 2-00
Grand Casino
Biloxi, MS
Title: Kitchen Manager, Banquets & Seafood Buffet
Responsibilities: Responsible for all banquets for two hotels, 1 convention center, & a theatre. Banquets
range from 100 guest to in excess of 2000 guests. Responsible for all of the research and development, menu
planning, staffing, and opening of the “Seafood Buffet”.
10-97 to 5-99
New Palace Casino & Resort
Biloxi, MS
Title: Chef D’ Cuisine, Lawana’s
Responsibilities: Responsible for day to day operation of the casual-fine dining restaurant; including orders,
inventories, schedules, pay-roll, menu development & cost controls, as well as daily specials.
11-96 to 10-97
Casino Magic
Biloxi, MS
Title: Sous Chef, Amazing Randolph’s
Responsibilities: Responsible for day to day preparation & production of menu items as well as sanitation of
the kitchen & storage areas.
1-96 to 11-96
Brennan’s
Houston, TX
Title: Sauté & Grill cook
Responsibilities: Responsible for day to day production of menu items assigned to my stations.
5-93 to 1-96
Casino Magic
Biloxi, MS
Title: Sous Chef, Abracadabra’s Buffet
Responsibilities: Responsible for day to day preparation & production of menu items as well as sanitation of
the kitchen & storage areas.
10-89 to 5-93
The French Connection
Biloxi, MS
Title: Dishwasher, Prep Cook, Head Cook
Responsibilities: Responsible for day to day preparation & production of menu items as well as sanitation of
the kitchen & storage areas.
Education
Serve Safe Certified
Art Institute of Houston, Culinary Program
Mississippi Gulf Coast Community Collage
High School Diploma, Biloxi High School
Certified Hospitality Supervisor (Hotel & Lodging)
Awards
1994 ACF Silver medal, Biloxi Seafood Classic
1998 ACF Bronze medal, Biloxi Seafood Classic
2002 ACF Gold medal, Biloxi Seafood Classic
2002 ACF Silver medal, Biloxi Seafood Classic
2002 ACF Silver medal, Biloxi Seafood Classic
2002 ACF Silver Medal, Atlanta Georgia Sysco Food Show
2002 ACF Silver Medal, Shreveport Louisiana, Culinary Classic
2002 ACF Bronze Medal, Milwaukee Wisconsin, Sysco Food Show
2002 ACF Bronze Medal, Orlando Florida, NRA Food Show
References available upon request
Contact this candidate