Objective

To assume a key leadership position in a Management/Executive role in a Pittsburgh establishment. I feel my extensive background in the culinary and hospitality field will be a great asset in a team building environment. I also look to demonstrate my management skills and provide high quality service to my company and the public I serve.

Education

Pennsylvania Culinary Institute, Pittsburgh, Pennsylvania

Associate Degree in Specialized Technology October 2004

Le Cordon Bleu Program in Culinary Arts

Certifications and Training

NRA ServSafe Sanitation

Wyndham Hotel Certified

Hilton Hotel Certified

RAMP Certification

Summary of Qualifications

Provided and implemented both Lava U and Harbor Touch POS systems.

Managed a full hotel staff.

Provided and implemented training modules in customer service, food safety and sanitation.

Executive Chef with managerial, coordinating, and menu developing experiences in various foods.

Excellent written and verbal communication skills.

Knowledge of creative food preparations, presentations, and coordination with management.

Managed teams’ of servers, bussers, sous chefs and line cooks.

Proven ability to produce under extreme pressure and short notices.

Able to follow directions and details of orders precisely.

Ability to manage and support chef development, front of the house and back of the house.

SKILLS

Computer: Microsoft Office, Word Perfect, Power Point, Excel, Microsoft Word, Windows 2000, Windows XP Home and Professional, Windows Vista, Windows 7- 10, Mac

POS: Harbor Touch, LavaU, Aloha, and Micros

Experience

Sous Chef/Front of House Manager

The Porch at Siena - Pittsburgh, PA (Upper St. Claire location)

April 2017 to Present

Opening, hiring, and set up of the second Porch brand location

Daily operations of the restaurant such as ordering, employee training, running the kitchen and front of house

Controlling food and labor cost through ordering and inventory

Kitchen Management and training line cooks

All line and prep work.

Maintained cleanliness and organization of kitchen

Preparing and cooking on the line.

Banquet and catering support, scheduling, and staffing.

Managing and operating all stations of the kitchen.

Handle all end of night paper work and money

Create daily specials and menu planning

Managing the front of house, I manage all the servers, bartenders, hostess/host, food runners and all the kitchen.

Sous Chef

The Porch at Schenley - Pittsburgh, PA

May 2016 to April 2017

Managed and operated all stations in the kitchen.

Keep cooler organized and clean.

Ran the staff in the kitchen

Handle banquets

Produce ordering

Help controlled labor and food cost

Created daily specials

Trained on all station in preparation for opening on new Porch in 2017.

Broiler/Sous Chef

Francos Trattoria, McMurrary, PA August 2015- May 2016

Controlling food and labor cost through ordering and inventory.

Kitchen Management and training line cooks.

All line and prep work.

Maintained cleanliness and organization of kitchen

Controlling food and labor cost through ordering and inventory.

Preparing and cooking on the line.

Catering support, scheduling, and staffing.

Extensive knowledge of line positions.

Oversaw a staff of six in absence of executive chef.

Restaurant General Manager:

Roman Bistro, Pittsburgh, PA – June 2014 to August 2015

Implementation, Installation, and Training on POS software. (Harbor Touch and Lava)

Scheduling of front of the house and bar

Managed Front of the House staff of 30 people

Creating and modifying schedules to fit fluctuating peak times.

Cash Management.

Banquet and special event scheduling, set up, and staffing.

Employee evaluation, hiring and termination of employees.

Overseeing entire restaurant operations.

Handling customer issues and ensuring customer satisfaction and a positive dining experience.

Kitchen Manager/ Executive Chef

Legends on the North Shore, Pittsburgh, PA - August 2012- June 2014

Kitchen Management and training line cooks.

All line and prep work.

Created daily specials.

Oversaw a staff of six.

Menu preparation and creation.

Controlling food and labor cost through ordering and inventory.

Researching, and making the final decision for food purveyors and other vendors.

Hotel Manager / Executive Chef:

Hilton Garden University Place Hotel, Pittsburgh, PA - January 2010 to August 2012

Oversaw a staff of ten employees.

Oversaw all catered banquets events.

Responsible for all food and labor cost.

Accountable for training of all employees in the culinary department.

Researching, and making the final decision for food purveyors and other vendors.

Manager/ Executive Chef:

Greek Stop, Pittsburgh, PA - July 2008 to January 2010

Managing front and back of the house operations.

Created Daily Specials for lunch and dinner.

Preparing and cooking on the line.

Open kitchen for customer interaction.

Menu preparation and creation.

Controlling food and labor cost through ordering and inventory.

Researching, and making the final decision for food purveyors and other vendors.

Modifying schedules to fit fluctuating peak times.

Researching, and making the final decision for food purveyors and other vendors.

References available upon request Authorized to work in the US for any employer

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