Management Las Vegas .Net Experience Restaurant

David Wachsberger

Email: *********@********.***

Address: **** ******* ****** **

City: Las Vegas

State: NV

Zip: 89115

Country: USA

Phone: 517-***-****

Skill Level: Experienced

Salary Range: $50,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

David Wachsberger 4195 English Walnut ct.Las Vegas, NV 891115517-***-**** *********@********.***

OBJECTIVE:

Seeking a sous chef position where I can maximize my culinary, leadership and management skills to make the kitchen the best that it can possibly be.

WORK HISTORY:Latelier de Joel Robuchon (1 Michelin Star) at MGM Grand, 2/2012-presentLine cook All preparation and line execution for garde manger.

The Mansion at MGM Grand, 11/2010-2/2012Line cook Personalized food preparation for MGM VIP guests only in a fine dining restaurant, in-room dining and banquet setting. Developing menus/recipes, taking inventory. Assisting Robuchon (3 Michelin Stars) with day to day preparations.

Bellagio, 3/2008-11/2010 Las Vegas, NVLine cook Food preparation and cooking on both hot and cold sides in high volume at Pool Caf as well as fine dining at Circo and Michael Mina (1 Michelin Star). All around back of the house assistance with banquets.

Tasteology, 3/2007-11/2007 Rochester, NYHead Chef Developing recipes, hiring, physically building the restaurant, ordering equipment, writing the schedules, training, home meal replacement and catering planning, interactions with distributors.

The Culinary Institute of America, 10/2004-6/2007 Hyde Park, NYBanquet Cook and Server Food preparation and planning, interactive buffets, and guest interactions.

Marriott, 3/2005-8/2005 New Orleans, LABanquet CookFood preparations, developing vegetarian entrees, and carrying out banquets in a large hotel setting. EDUCATION:

The Culinary Institute of America, 2004-2007 Hyde Park, NY Bachelor of Professional Studies in Hospitality Management. Associate in Occupational Studies.

Michigan State University, 2001-2003 Completed two years of bachelors degree in hospitality management.

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