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Service Food

Location:
Naples, Florida, United States
Posted:
May 30, 2017

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PROFESSIONAL SUMMARY

WORK HISTORY

PHILIP A MARRONE JR

Naples, Florida • C: 239-***-**** • ac0jvn@r.postjobfree.com Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

06/2014 - Current

Lead pm Line Cook

Imperial Golf an Country Club - Naples, Florida

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Regularly interacted with guests to obtain feedback on product quality and service levels. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. 09/2013 - 05/2014

Line cook/ Soue Chef

Naples Harbor Yaht Club - Naples, Florida

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Practiced safe food handling procedures at all times. Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

11/2011 - 09/2012

Line/Banquet chef

Foxfire C.C. - Naples, Florida

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Regularly interacted with guests to obtain feedback on product quality and service levels. 10/2009 - 11/2012

Line cook

Countryside C.C - Naples, Florida

Regularly interacted with guests to obtain feedback on product quality and service levels. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. 10/1998 - 04/2009

Chef/Owner

Little Italy - Naples, Florida

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Verified proper portion sizes and consistently attained high food quality standards. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. EDUCATION

SKILLS

Maintained updated knowledge of local competition and restaurant industry trends. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

09/2003 - 02/2005

Butcher

Swiss Sausage House - Naples, Florida

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. 11/2003 - 11/2005

Chocolatier

Godiva - Naples, Florida

Decorated and merchandized quality bakery goods.

Ordered and received bakery products and supplies. Properly wrapped, boxed, and weighed bakery department products. Expertly prepared an assortment of chocolate bark, truffles and other hand dipped and molded chocolates. Assisted customers in placing special orders for large-scale events such as weddings and birthday parties. 12/1995 - 09/1998

Line cook

News Cafe - Coral Gables, Florida

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. 1994

High School Diploma:

Lely High School - Naples, Florida

1995

Bachelor of Arts: Culinary Arts

Johnson and Wales - N.Miami, Florida

Culinary Arts Certificate

Coursework in Culinary and Restaurant Management

Coursework in Hospitality Management

Coursework in Professional Cooking and Baking

Beautiful presentation of food

Strong attention to safe food handling procedures

Hospitality and service industry background

Institutional and batch cooking

Food presentation talent



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