Chef Restaurant

James Vivenzio

*** ********** *** *** ****** Ct.

860-***-**** **********@*****.***

Culinary Professional

Summary of Qualifications

>More than 25 years’ experience in every aspect of the kitchen, including La Carte dinning and banquets. With a special flair for plate design

>Excellent understanding of labor food cost components of kitchen management.

>Classically trained, with a strong emphasis on French, Italian cuisine and sauce construction. Possess the competence to introduce these into contemporary cuisine.

>Outstanding Communication skills and highly organized.

Work History

Eurest at Mohegan Sun Casino

February 2017-to- Present

Chef de Cuisine

Worked as a roundsmen in the high-volume employee cafeteria. Primary responsibility, were the grill station and Chefs’ table with a continually changing menu.

Gaspars’ Restaurant New London Ct.

March 2016-to-August 2017

Head Chef

In charge of a 60 seat fine dining restaurant. Specializing in new American Cuisine, with a special focus on local seafood and produce in my menu design. Also responsible for food and labor cost.

Geno’s Grill Storrs Ct.

April 2013-to-November 2015

Chef de Cuisine

Opened the restaurant and kitchen daily, prepared and executed all menu items. Supervised and trained kitchen staff and worked with the head chef on new menu ideas.

99 Restaurant Norwich Ct.

September 2009-to- January 2013

First cook

Prepared and executed all menu items. Able to work in any of the three stations and was the restaurant closer.

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