Patrick Barton

Email: abouvv@r.postjobfree.com

Address:

City: Olympia

State: WA

Zip: 98501

Country: USA

Phone: 360-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Friendly, ambitious and highly professional Master Chef, baker and cook with a passion for creating delicious, visually appealing appetizers, entr ees, desserts and baked goods, has distinguished career focused on creating recipes and preparing menus that attract and retain customers . Seeking to use culinary skills and expertise in managing kitchen staff to prepare a special variety of dishes in a professional, rewarding environment. Skilled in preparing large volumes of food quickly and efficiently. Looking for a challenging role in culinary management.

Educational Background:

High School Dipolma from Tumwater High, Tumwater WA 1/2001 to 6/1984 (General)

High School Dipolma from Bellevue Community College, Tumwater WA 1/2001 to 10/2012

High School Dipolma from Harry Lundeberg Merchant Marine Naval Academy, Tumwater WA 1/2001 to 10/2012

Job History / Details:

Summary

Friendly, ambitious and highly professional Master Chef, baker and cook with a passion for creating delicious, visually appealing appetizers, entréees, desserts and baked goods, has distinguished career focused on creating recipes and preparing menus that attract and retain customers. Seeking to use culinary skills and expertise in managing kitchen staff to prepare a special variety of dishes in a professional, rewarding environment. Skilled in preparing large volumes of food quickly and efficiently. Looking for a challenging role in culinary management.

Highlights

23 Years experience as Chef, cook and baker

Professionally trained by top chefs of various restaurants.

Excellent written and verbal communication skills and customer relations

Focused and disciplined

Effective planner

Well-tuned palette

Strong butchery skills

Contemporary sauce work

Beautiful presentation of food

Extensive catering background

Skilled at training chefs and cooks

Efficiently manage teams of chefs/cooks in busy kitchens

Strong attention to safe food handling procedures

Food handlers card

Able to follow directions and details of orders precisely

Team worker

High volume production capability

Proven ability to produce under extreme pressure and short notices.

Institutional and batch cooking

Focus on portion and cost control

Inventory management familiarity

Menu marketing expertise

Hospitality and service industry background

Accomplishments

Governor's Appreciation Award

Washington Food Manager's Serve Safe Certification (current)

Thurston County Food Handler's License

Experience

March 2012 to August 2012

Silver's Saloon Olympia, Wa

Head Chef

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Consistently produced exceptional menu items that regularly garnered diners' praise.

10/3/2012 12:00:00 AM

Pacific Princess Cruise Lines/Grand Princess Honolulu, HI

Sous Chef

Effectively assisted kitchen staff in producing food for banquets, catered events and regular member dining. Responsible for setting up and preparing all food items for the grand buffet. Enthusiastically followed and adhered strictly to Executive Chef's instructions, and displayed a positive and friendly attitude towards customers and fellow team members.

January 2011 to August 2011

Digipen Technical Institute Redmond, WA

Executive Chef de Cuisine

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Also managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.

Developed and designed menus, pricing and special food offerings. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

July 2010 to November 2010

Cheryl Westgard - Private individual Tumwater, WA

Personal Chef

Personal dietary chef for Ms.Westgard and catered her private parties. Regularly created new recipes. Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. Expert in final plate preparation with authentic presentation.

May 2010 to July 2010

Cirque du Soliel Redmond, WA

Dietary Chef

Verified freshness of products upon delivery. Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. Worked with individual performers to develop specialized menus to meet high nutritional/low calorie meals for ultimate performance enhancement.

October 2006 to August 2009

Lucky Eagle Casino Rochester, WA

Cook and Catering Specialist

Performed as lead buffet cook, baker and steakhouse cook. Prepared a variety of local and seasonal specialties. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions. Consistently emphasized food quality and specialized baking techniques. Met production requirements for all aspects of banquets.

August 2003 to October 2006

Woodland Estates Retirement Chehalis, WA

Dietary Manager/Executive Chef

Recruited, selected and hired all kitchen staff. Provided orientation, training, assigning, scheduling, supervising, evaluating and enforced discipline as necessary. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Established and maintained open, collaborative relationships with the kitchen team. Led shifts while personally preparing food items and executing requests based on required specifications. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Developed regular menus, and specialty items for banquets. Interacted daily with guests to obtain feedback on product quality and service levels and quickly and courteously resolved all guest problems and complaints.

April 2002 to August 2003

Ocean Pacific, Private Yacht Langara, Queen Charlotte Is.

Executive Chef

Cooked all meals for owner and guests, consistently attained high food quality standards. Prepared local specialties and created new recipes for freshly caught seafood. Responsible for breakfast, lunch and dinner and addition to a variety of other ship specific duties, including acting as Ship's Boatswain.

Education

1984 Tumwater High Tumwater, WA

High School Diploma General

1985 Bellevue Community College Bellevue, WA

Business Management

Studied business management for one year while finishing high school concurrently.

1987 Harry Lundeberg Merchant Marine Naval Academy Piney Point, MD

Culinary Arts

Received Chef License in addition to firefighting license, engineering license, celestial navigations license and advanced lifesaving skills certification with the Coast Guard. Graduated in top third of class.

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