abpkn2@r.postjobfree.com

Gedeon Tsegaye

San Francisco, California

abpkn2@r.postjobfree.com

With a background of proven success in the hospitality industry with combination of financial skills, staffing, and operations expertise. My total food industry experience spans over the past 10 years. While being professional and articulate I am qualified for client/employee interaction at all levels. I am a proven performer that is personally committed to the production of a superior product in a clean, sanitary, and attractive environment. I strive to utilize and promote sustainable agriculture in all regions of the world.

Education:

Lansing Community College. Major: Marketing (2000)

Associate of Occupational Studies Degree from the California Culinary Academy (2002)

Personal Interest and Research: Global Food Production and Distribution

Skills/Training:

Language: Fluent English, Basic Spanish, Familiar in Amharic

A well rounded understanding of kitchen operations:Purchase/receiving, banquet coordination, management/30+ staff, point of sales systems, food costVolume/batch cookery, intense line production, cook/chill systems, retail/wholesale packaging

NRA certified in safety and sanitation/ NRA certified in nutrition

I am an organized and dedicated professional.

Work History:

Bar Adagio Executive Sous Chef San Francisco, CA

- 200 room Hotel with restaurant. Job duties include ordering, inventory, training, invoice coding, menu development and banquet coordination. A Joie de Vivre property until January 2012.

Addis Light Culinary Director San Francisco, CA

-Food security focused nonprofit. I create and implement food operations from educational lessons to event planning. Responsibilities include overseeing a staff that manages 100 students, financial planning, proposal writing and client interaction.

Bon Appetit Management Company- Executive Sous Chef

San Francisco, CA

-Manage food operations for Bon Appetit client s; University of San Francisco and Mills College (Oakland). Wrap-around operations feed in excess of 8,000 people each day. 11M annual revenue. Commissary kitchen and 5 campus food outlet with a production staff of 40 union employees. Daily high profile catering and off site events.

Slanted Door Commissary, Executive Sous Chef San Francisco, CA

-Slanted Door Group (Modern Vietnamese). Assist Operations Manager in overseeing 3 high end restaurants and a high volume museum. The company controlled quality and cost via commercial production facility. 3 trucks of fresh and sustainable food are prepped and shipped every day produced by a staff of 40. Our team fed an average of 30,000 people each week in San Francisco (12 tons). Primary responsibilities include food research, recipe testing, quality control, ordering all products pertaining to operation, shipping/receiving, HACCP training and enforcing, and equipment maintenance.

Fifteen Abbott Lane, Head Chef Tortola, British Virgin Islands

-Beautiful gourmet restaurant with 50 seats and an average 100 guests per day. Theme was Global cuisine with an elegant bistro accent. Average check of $50. 10 person kitchen; I provided a tasting menu each night as well as an a la carte menu which changed on a weekly basis. Weddings, private parties, lunch and dinner service. Responsible for hiring, training, cost control, product supply, menu developmentand light maintenance.

Palette Fine Arts Catering and Consulting Culinary Director

-Multi-course menu s inspired by local artwork. Food Service consulting: kitchen development, menu concept, Point of sales structure and staff training. Based in Austin Texas, we completed events and contracts in Puerto Rico, Michigan, Washington D.C, San Francisco,and the British Virgin Islands.

Home, Sous Chef San Francisco, CA

-American Food. Average 400 guest per night and 350 guests for Brunch on the weekend. Strong Points were restaurant high volume cookery and managing a staff of 25. Primary responsibilities were quality maintenance, food and labor cost regulations, scheduling production, expediting and purchasing.

Ramblas Tapas, Sous Chef San Francisco, CA

-Modern Spanish cuisine. Executing small plates from a menu of 32 items with 3 cooks and 1 dishwasher. One of the busier restaurants on the block, this position took me deep inside the Spanish culture to understand their cookery. Along with running the restaurant 4 days a week with daily specials of Spanish descent, I did a lot of research and tasting. Strong points were educational value with application, management, creative freedom and the ability to execute intense line production.

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