Executive Sales
Resume:
Chef (Worcester/Central Massachusetts)
Date: ****-11-25, 12:56PM ***************@*****.***
MATTHEW M. PANDISCIO
LUNENBURG, MA. 01462
************@*****.***
HIGHLIGHT OF QUALIFICATIONS
A confident and decisive leader able to motivate, train, and manage a culinary team.
Dedicated to the delivery of an outstanding dining experience, while striving to exceed expectations.
Adept at working with others efficiently, while maintaining cohesive harmony within the entire establishment.
Formulated lunch, dinner, and banquet menus coinciding with appropriate seasons.
A creative and passionate chef driven by culinary excellence. With over ten years of hands on experience.
EXECUTIVE CHEF
September, 1997- March, 2012
The Garden of Eden, Hollywood, California
( Catering to the elite of the entertainment industry, including premier movie and television wrap parties and other private industry functions. )
Specializing in intercontinental cuisine. Supervised a staff of 15, responsibilities include purchasing, receiving, menu development, payroll, managing and motivating staff, inventory, and implementing all kitchen polices. Also opened the kitchen for a new establishment, ordered all kitchen equipment, Interviewed and hired entire kitchen staff, Set up credit accounts with local suppliers.
HEAD SOUS CHEF
September, 1994- April 1997
Too Sheas Restaurant, Westminster, Massachusetts
( 175 Seat Family Style Restaurant, Specializing in steaks and seafood. )
Responsible for purchasing, receiving, production, inventory, and management in absence of executive chef. Created banquet menus that increased sales volume.
BANQUET CHEF
February, 1991- July, 1994
Indian Meadows, Westborough, Massachusetts
( Exclusive 600 seat country club, catering to the corporate executives in the bay state area. )
Supervised a staff of 16 and shared the responsibilities of purchasing, organizational duties and menu development. Prepared banquet menus for up to 1000 exclusive banquet clientele.
ASSISTANT SOUS CHEF
March, 1989 -- January, 1991
Ocean Cliff, Newport, Rhode Island
( A four star, 125 seat A la Carte, Fine Dining Seaside Resort. )
Excelled in a high volume upscale cuisine kitchen, specializing in Mediterranean style seafood entrees.
Prepared menu items alongside the expert tutelage of executive chef Michael Miller.
EDUCATION
Johnson & Wales University, Providence Rhode Island
Coursework at Bachelorette level, Culinary Arts, September 1991 through February 1992
Associate of Occupational Science, Culinary Arts, May 1991
References available upon request.
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