Manager Executive
Resume:
Daniel W, Scinto
Estero, Fl 33928
********@*****.***
Capabilities
. Proficient in French, Italian, American and Jewish Cuisine
. Menu design, recipes and food cost controls
. Staffing and scheduling kitchen employees
. Proposed and executed labor and food cost reductions
. Maintain quality and quantity assurance standards
. Food purchasing, equipment and related items
Experience
August 2011 - Present
Executive Chef - Prestigious Golf Club / Confidential, Naples, Fl
( Design seasonal ala carte full entree menus
( Develop extensive banquet menus
( Coordinate with managers and members - party
menus and garde
manger layout
( Execution of labor and food budgets
( Implement high standards of cleanliness and
work ethics
( Full command of kitchen staff - hiring,
scheduling and training
( 2 million annual food and beverage
June 2003 - August 2011
Executive Chef - Great River Golf Club, Milford, Connecticut
( Design seasonal ala carte full entree menus
( Implement weekly Sunday brunch menus
( Develop extensive banquet menus
( Coordinate with managers and members - party
menus and garde
manger layout
( Execution of labor and food budgets
( Implement high standards of cleanliness and
work ethics
( Full command of kitchen staff - hiring,
scheduling and training
( 2.4 million annual food and beverage
February 2002 - February 2003
Executive Sous Chef - Greenwich Country Club, Greenwich, Connecticut
. Assisted in development of weekly home cooking, bistro, fine
dining and brunch menus
. In charge of production for ala carte menus, line service and
banquet functions
. Full command of kitchen in executive chef's absence
. 2 million annual food & beverage
. Supervised staff of 10 cooks and 8 utility workers
November 2000 - November 2001
Executive Chef - Racebrook Country Club, Orange, Connecticut
. Designed four seasonal ala carte, full entree and caf fare
menus
. Developed extensive banquet menus
. Aided in layout of new kitchen design
. Coordinated with manager and members - party menus and garde
manger layout
. 1.2 million annual food & beverage
. Supervised staff of 7 cooks and 5 dishwashers
February 1991 - November 2000
Executive Chef - Woodbridge Country Club, Woodbridge, Connecticut
. Implemented 11 monthly, seasonal full entr e and lighter fare
menus
. Developed extensive banquet menus
. Assured quality purchases by establishing high specifications
. Aided in layout of high volume cooking equipment area
. Maintained cleanliness by own work ethics and examples
. Coordinated with manager and members - party menus and garde
manger layout
. 1.5 million annual food & beverage
. Supervised staff of 10 cooks and 8 dishwashers
December 1981 - February 1991
Chef\Owner - Tavern on the Main Restaurant, Bridgeport, Connecticut
. Purchasing, receiving and processing of all food products
. Advertising layouts
. Bookkeeping - daily sales and cash register balancing
. Responsible for security
. Customer satisfaction
. Staffing
December 1978 - December 1981
Saute Chef - Le Chambord Restaurant, Westport, Connecticut
. Hot food preparation and cooking
. Saute'ed to order lunch and dinner entrees
. Expeditor
April 1978 - December 1978
Demi-Chef de Partie - Loew's Hotel/Casino, Monte Carlo, Monaco
. 2nd in Command to chef garde-manger for all private banquet
and hotel functions
December 1977 - April 1978
Assistant Chef (1st Commis de Cuisine) - Hotel Guardaval, Arosa,
Switzerland
. Assisted chef in all aspects of hot and cold food preparation
August 1976 - December 1977
Chef de Partie - Hyatt Regency Hotel, Brussels, Belgium
. Assistant to Banquet Chef Garde-Manger, Saucier Hugo's
Restaurant. Became grill chef Hugo's
May 1976 - August 1976
2nd Commis de Cuisine - Hotel Da'Arrigo, Milano, Italy
. Worked all aspects of food preparation and cooking
Education
. European Trained - Italy, Belgium, Switzerland, Monaco
. Member Connecticut Club Chefs
. Food Safety Certified
. CPR Certified
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