deyve docarmo

Email: abop9x@r.postjobfree.com

Address: 32a pine island rd

City: milford

State: MA

Zip: 01757

Country: USA

Phone: 617-***-****

Skill Level: Director

Salary Range: 60

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Deyve DoCarmo

Executive Chef Chef De Cuisine Chef

617-***-****

268 Paris Street

East Boston, MA

02128

Email: abop9x@r.postjobfree.com

A creative and motivated Executive Chef with 21 years of Culinary Experience, Restaurant Management, and Restaurant Ownership with strengths including:

Strong communication skills

Analytical problem solving skills

Profound knowledge of fundamental and operational business know-how

Speaks 3 Languages (Portuguese, English, Spanish)

Stellar leadership skills

Person who looks out for companiesaii best interest when good is never good enough

Qualifications

Executive Chef:

Owned One and Operated multiple Restaurant

Ran and led a team of 25 employees BOH Staff and Assisted With Front Of House staff

Maintained Costs to Budget Specifications And Exceeded Profit Margins

Consistently raised quality of production in food sales, I Have Seen 450 Thousand Dollar Increase in sales in some of the places I have managed.

Excellent with excel very creative in making cost saving spread sheets and work sheets to reflect PNL and making day to day work more efficiently

Excellent with food cost labor cost menu planning and costing etcai.

Creative motivated hands on chef with stellar scratch kitchen skills, would prefer to make all from scratch all the time freshness a must also very clean neat and extremely organized

I am comfortable form seafood to vegetarian dishes to best steak dishes nothing is really out of my element. Done it all love it all, I thrive from positive feedback from customers

I am very handy can usually fix most common kitchen machinery problems and also very creative on solving ways to better make kitchen flow easier and more economic

Very accustom to seafood freshness and the delicate balance of aged meats

Very knowledgeable on catering and banquet events

1 year and a half of Restaurant Ownership Experience

I love this business if cost of living wasnaiit evolved I do it just for recognition

Chef De Cuisine:

Maintained and ran all kitchen Operations in fine dining atmosphere

Lowered food Cost from 27% to 21% with an average of 23% yearly. Saving thousands of dollars in food cost

Stellar with food purchasing, checking for quality, and maintaining a profitable price margin

Profound knowledge of all restaurant systems and paper work involving invoicing, food cost, and labor.

Profound knowledge of utilizing and creating specials and menu planning

Profound knowledge of restaurant equipment of and relating to maintenance and repair of all kitchen equipment. General Handy-man.

Chef:

Accustomed to working in high paced fine dining establishments

Spectacular brunch skills

Great pallet for food

Exceptional dish execution in all aspects

Reliable hands-on team player that employs charisma to maintain work-place liveliness.

Accustomed to working in catering events and serving large functions in corporate non-profit galas.

Education

High School:

U.S elementary schooling completed

High School diploma obtained in Brazil

Publications

Published in the Boston Herald in 2007 featuring myself as the Chef De Cuisine of Metropolis Cafe highlighting Rigatoni Dish

Featured in South End Cook Book published in 2005 highlighting Jumbo shrimp Ravioli Dish with Roasted Pepper Couli Recipe

Featured on Phantom Gourmet for best breakfast in Boston spotlighting Metropolis Cafe under my management 2006-2007

Featured on Rachel Rayaiis Tasty Travelers for the Best Breakfasts In the U.S. under my management

Stellar Zagat Food Rating under my management in Metropolis Cafe

Featured on Billy Costa TV show- fox 25 news zip trip- chronicle route 135 channel five news

Work Experience

Mar. 2008 aii Present

Lacantina Italiana in Framingham ma aii Executive Chef / restaurant is 67 years old two stories extremely busy. Lots of function / banquets of all types and sizes here also heavy catering division. For example on one given day you could have two banquets lots of catering and very busy restaurant all going on at same time. I managed catering department kitchen department banquets department and most of the time I worked a station to keep all cost as low as I could get them

Aug. 2006 aii Feb. 2008

Bella Gulla Restaurant in Somerville aii Owner/Executive Chef

Jul. 1998 aii Sep. 2007

Metropolis Cafe/Bistro in South End Boston aii Chef De Cuisine, Sous Chef, Supervisor, Lead Cook, Rounds Cook. Special Tasks Included General Repairs and Maintenance of the Restaurant Equipment

Apr. 1997 aii Jun. 1998

Mollyaiis Balloon in Hanover New Hampshire aii Rounds Cook

Jan. 1996 aii Apr. 1997

The Palm Restaurant in Back Bay Boston - Kitchen Supervisor, Broiler Cook/Lobster Cook

Feb. 1993 aii Jan. 1996

Hyatt Regency in Cambridge - First Cook, Cook B,

Oct. 1992 aii Jan. 1993

Glendylaiis Den in Harvard Square, Cambridge aii Rounds Cook

Jan. 1991 aii Oct. 1992

Dapper Danaiis Assembly Square, Somerville aii Fry Cook, Busboy, Prep Cook, Dishwasher

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