Chef

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abpgda@r.postjobfree.com

Ohio *****

Twenty plus years total experience in the restaurant industry with the last 9 years spent as an Executive Chef, Executive Sous or Sous Chef.

Education

Associates of Applied Science; Culinary Arts

The Art Institute of Ohio-Cincinnati

Expected Graduation Date September, 2010

Dive Instructors Classes 1995-1997

History

2010 - Pres Executive Chef, Sodexo, Wilmington College; Wilmington Ohio

Coordinated food for all catered events, Food prep, knife skills, scheduling of time lines, portion control

Presentation of plated items and display items, Budget management, food cost and waste control, labor management

Menu development, pricing, standardization of recipes, Training of staff in the daily operations routine, customer service, developed the curriculum and taught continuing education course for the community, helped form better working relations with our main line vendors and local vendors to help with the companies push for a sustainability program.

2008 - 2009 Executive Sous Chef, The Atlantis, North Topsail Beach, NC

Coordinated food for all catered events, Food prep, knife skills, scheduling of time lines, portion control

Presentation of plated items and display items, Budget management, food cost and waste control, labor management

Menu development, pricing, standardization of recipes, Training of staff in the daily operations routine, Touch table customer service, liaison between wait staff and my kitchen staff.

2006 - 2008 Executive Chef, Bella Luna, North Topsail, NC

Coordinated food for all catered events, Food prep, knife skills, scheduling of time lines, portion control

Presentation of plated items and display items, Budget management, food cost and waste control, labor management

Menu development, pricing, standardization of recipes, Training of staff in the daily operations routine

Touch table customer service, liaison between wait staff and my kitchen staff, Hiring of kitchen staff, ordering of all foods to be used for full service fine dining Italian restaurant.

2006 - 2007 Executive Chef, Best Western Carriage House Inn, Watertown, NY

Managed food operations for three restaurants, and coordinated food for six banquet halls, Provided food for corporate conference, Took care of food for room service, Managed 35 employees and all aspects of their daily routine, Budget management, Menu development, Hiring and training of staff in the daily operations of food service.

2004 - 2006 Executive Chef, Mako's Raw Bar, Scott's Hill, NC

Rewrote menu, portion control, plate cost, stock and inventory control

Hiring and training of staff, structured daily work routine for 10-15 employees.

2003 - 2004 General Manager, Chicken Express, Lake Whitney, TX

Ordering of all foods for the restaurant, inventory control, Employee scheduling and scheduling of daily work routine, Sales reports, Cost analysis to maximize profitability, Hiring and training of staff.

2000 - 2003 Sous Chef, W.B. Ranch, Lake Whitney, TX

Food prep, food presentation, quality control, waste and spoilage prevention

Inventory control, assisted in the design and development of seasonal menus

Training of staff, table side food demonstration, and customer service.

References

Mark Schneider, CEC, CCE, ACE. abpgda@r.postjobfree.com

Jack Wilcox abpgda@r.postjobfree.com

Kenneth Merk abpgda@r.postjobfree.com

Todd Holender abpgda@r.postjobfree.com

Tom Mahan abpgda@r.postjobfree.com

Dennis Hunt abpgda@r.postjobfree.com

Evelyn Cooper abpgda@r.postjobfree.com

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