Michael E. DeBride

**** ********** ******

Suite 201

Woodbridge, VA 22191

Cell 917-***-****

E-mail address: ac4ycc@r.postjobfree.com `

Objective: To secure a position as an Executive Chef/Chef with an established organization and to utilize my unique culinary and managerial skills. I have to offer over twenty years of Restaurant and Hospitality management experience which include leadership, detail and goal oriented with excellent communication, organization and analytical abilities. Financial fields, providing administrative and operational support. Proficient at cost awareness, waste minimization and sanitation control. ServSafe and HACCP certified

My Abilities and Skills

Manage, supervise, prepare annual budget and forecast budgeting, P&L reports, payroll, hire, schedule, train and discipline, purchasing, inventory control, organize banquet and special catered functions, developing and implementing innovative menus, cost pricing and analyzing profitability of menu, supervise culinary operation of food preparation with adherence to recipes and waste minimization, communicating with staff daily and training staff with sanitation adherence to ServSafe and HACCP guide lines. Have strong computer skills with Excel and Microsoft Office.

Education

Yonkers High School, Yonkers, New York

Culinary Institute Of America, Hyde Park, New York

Professional Experience

J Paul’s Dining Saloon 2017 2018

3218 M Street NW

Washington, DC 20007

Position: Executive Chef

Concept: Casual New American in Comfort Cuisine

Duties: As the Executive Chef at J Paul’s, influence a new concept of comfort cuisine by utilizing my culinary skills and reputation. Creating and implementing from scratch menu items and also creating daily unique specials. Managing all aspects of BOH operations, which included hiring and training staff, scheduling and purchasing, inventory and cost awareness control, creating P&L reports and payroll.

John Strongbow’s Tavern 2016 2017

710 King Street

Alexandria, VA 22314

Position: Executive Chef

Concept: Gastro and Tavern Cuisine

Duties: As the Executive Chef at John Strongbow’s Tavern, influence a new concept of gastro bar and tavern cuisine by utilizing my culinary skills and reputation. Creating and implementing from scratch menu items and also creating daily unique specials. Managing all aspects of BOH operations, which included hiring and training staff, scheduling and purchasing, inventory and cost awareness control, creating P&L reports and payroll

Ravi Continental Cuisine 2012 2016

150 Lafayette Avenue

Suffern, New York 10901

Position: Executive Chef/Partner

Concept: Fine Dining in Innovative Cuisine

Duties: As the Executive Chef/Partner and General Manager was to fulfill a dining experience, by introducing innovation of finedining. By using my reputation and utilizations of my culinary skills of creating and implementing from scratch menu items and also creating daily unique specials to keep up of food trend. Managing all aspects of FOH, BOH, Bar and all daily operations of the restaurant, of hiring and training staff and discipline of staff, scheduling and purchasing, inventory, P&L reports and payroll.

Karma Lounge 2010 2012

175 Main street

Ossining, New York 10562

Position: Executive Chef/General Manager

Concept: Casual Fine Dining/Tappas

Duties: As the Executive Chef/ General Manager in fulfilling all aspects of FOH, BOH, Bar and all daily operations of the Lounge from open to close. Developing, implementing and marketing new concept of dining experience of from scratch menu items and creating daily unique specials. Managing of hiring and training staff, discipline of staff, scheduling and purchasing, inventory, P&L reports and payroll.

Glass House Tavern 2009-2010

252 West 47th Street

New York, NY 10036

Position: Chef de Cuisine

Concept: Innovative Casual New American Cuisine

Duties: As Chef de Cuisine at the Glass House Tavern I work closely with the Executive Chef in fulfilling

A new concept of dining experience in American Cuisine, Creating and implementing new menu from scratch items, creating

daily unique specials on a daily basis to keep interest of food trend in the industry. Managing all aspects of back of the house operations, hiring and training staff, scheduling and purchasing.

Zuppa Restaurant 2007- 2009

59-61 Main Street

Yonkers, New York

Concept: Rustic Innovative Italian Cuisine in Fine Dining

Position: Chef de Cuisine

Zuppa has a seating capacity of 240 and private areas for catering functions also with off premise catering and an outgoing retail store which offer a small take out menu. Zuppa offer a unique Italian cuisine with a rustic flair, also Zuppa was recognized for the past years by The Westchester and New York Times magazine as one of the top eatery in the area. My duties were to work close with Executive Chef in all aspects of back of the house operations, also to create and implement new menu items and unique specials. Hiring and training of staff, scheduling and purchasing.

Sodexho Food Service Corporation/Campus Dinning Service 2006-2007

Hobart and William Smith College

Geneva, New York

Position: Corporate Chef Manager

Cellar/Pub, Cox Building

Ramada Inn 2004-2006

Geneva, New York

Position: Executive Chef

Full service Hotel, with 155 rooms, banquet facilities 400 seating and full service restaurant with full bar. Won 2005 Awards for the best hotel in the Finger Lakes in Hotel and Restaurant

Delaware North Food Service Corporation/ Corporate Dinning Service 2003-2004

Finger Lakes Gamming and Race Track

Farmington, New York

Position: Corporate Chef

Casual and Fine dining at trackside and club house, catered banquets and special events.

Taboo Bistro and Club 2001-2003

Atlanta, Georgia

Position: Executive Chef

Full service 300 occupancy upscale restaurants and club serving fine Southern cuisine infuse

with a Caribbean flair. Evander Holyfield the boxer was co-owner. Taboo Bistro was also an host site for BET entertainment and other celebrities affairs in Atlanta.

Whisker's Tavern 2000-2001

Dunwoody, Georgia

Position: Executive Chef

Full service bar and grill with occupancy of 250. Serve American cuisine

Moon Lite Cafe© 1999-2000

Marietta, Georgia

Position: Executive Chef/Design Consultant

Fine dining upscale restaurant specializing in French and Mediterranean cuisine, with a seating occupancy of 220 and a full Service bar.

Sterling Worth Cafe© 1997-1999

Plantation, Florida

Position: Executive Chef/General Manager

Full service upscale restaurant with banquets facilities and a full service bar, seating

capacity of 185. Serve a unique eclectic affair with an international flair. Voted one of the best restaurant in

South Broward of The Herald newspaper

In March of 1998, also had a great review in The Gulf Coast Magazine

Holiday Inn 1996-1997

Division of the Holiday Inn Resorts

Hollywood, Florida

Position: Executive Chef/ Chef Consultant

Full service Resort with 300 rooms, full restaurant, bar and banquet facilities

Daniel Webster's Restaurant 1991-1996

Syracuse, New York

Position: Executive Chef

Fine dining full service restaurant and bar with banquet facilities. A seating capacity of 300, serve an eclectic menu which include cuisine from France, Italy and the Mediterranean

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