Executive Line Cook Supervisor Chef .Net Experience

R.Everett Fromm

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

Address: **** ***** ***** ***** #***

City: Naples

State: FL

Zip: 34104

Country: USA

Phone: 239-***-****

Skill Level: Experienced

Salary Range: $35,000

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Richard Everett Fromm

2020 River Reach Drive #157

Naples, FL 34104

(239) 776 - 7052

E-mail *********@********.***

WORK HISTORY

Tavern on the Bay, Naples, FL September 2011 - Current

Sous Chef

* Managed all functions of a busy kitchen and staff

* Created and prepared daily specials

Novins` Specialty Catering, Toms River, NJ July 2010 - July 2011

Sous Chef/Event Coordinator

* Assisted Owner in all planned events

* Wrote and executed menus daily

* Worked fine dining wine dinners

* Catered parties of up to 500 people

Marco Island Yacht Club, Marco Island, FL October 2008 - April 2010

Executive Chef

* Started as line cook supervisor, promoted to Sous Chef then Executive Chef

* Managed two kitchens-ala carte and banquet

* Prepared all daily and nightly specials, banquet menus, wine dinners and offsite parties

* Performed multiple food demonstrations for members and guests

* Increased daily and wine dinner reservations as word of improved menus spread

* Oversaw all ordering and other functions of both kitchens

Bay House Restaurant, Naples, FL September 2007 - September 2008

Sous Chef

* Promoted from Line Cook Supervisor to Sous Chef in under six months

* Ordered food and prepared daily and nightly specials

* Specialized in -low country- cuisine

* Worked and trained all stations for a busy high volume dinner restaurant

* Assisted in writing and executing lunch menus and Sunday brunch to open in the afternoon

Tommy Bahama`s, Woodlands,TX June 2005 - June 2007

Executive Sous Chef

* Assisted in opening new restaurant and training headquarters for Tommy Bahama's

* Executed numerous catering events and private in home parties

* Scheduled employees weekly

* Controlled daily food and labor costs

Naples,FL June 2003 - June 2005

Line Cook/Sous Chef

* Prepared unusual and exotic Floridian and Hawaiian cuisine

* Worked in extremely fast paced, quickly growing chain, and supervised crews of up to 50 people

* Learned operation of, and worked in, each and every station

* Added entrepreneurial, corporate perspective to knowledge base

Richard Everett Fromm

2020 River Reach Drive #157

Naples, FL 34104

(239) 776 - 7052

E-mail *********@********.***

WORK HISTORY - Continued

Annabelle`s, Naples, FL July 2002 - February 2003

PM Line Cook

* Responsible for upstairs fine dining and downstairs upscale bistro

* Ordered, received, distributed products for both kitchens

* Scheduled, wrote and executed nightly specials and monthly changes of menu ideas.

Bin 58, Naples, FL October 2001 - September 2003

Sous Chef

* Prepared global dishes using Asian and French techniques

* Learned the importance of fusion in modern dishes

* Helped prepare many wine tastings and dinners

Taylor`s Bistro and Wine Bar, Chesterfield, VA April 1998 - September 2001

Sous Chef

* Prepared seven nightly specials

* Scheduled staff meetings, multi-catering events

* Promoted to Executive Chef

* Took on a new level of challenges

* Worked with global foods; creating comfort dishes to modern dishes.

Blue Marlin, Richmond, VA April 1995 - April 1998

Line Cook-Sous Chef

* Learned the fundamentals of cooking

* Moved up to Executive Sous Chef

* Prepared and assisted the Chef in menu ideas and preparation

* Scheduled staff

* Worked with a majority of seafood from all over the world, providing an excellent culinary beginning

Contact this candidate