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Customer Service Executive Chef

Location:
South Carolina, United States
Salary:
60000
Posted:
May 09, 2019

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Resume:

James T. Benazzi

>

> Chef

> Motivated, Captivating, Personable, Goal- Oriented

> ac9cc5@r.postjobfree.com

> 204 Krystal Pond Drive, Wilmington, North Carolina 28411

> 516-***-****

>

>

> Objective: To obtain a challenging position in comfortable environment with the

> ability to succeed and stay on top of everyday and every plate while providing a

> path for the future within a team of professionals.

>

>

>

> Professional Experience:

>

> A Thyme Savor Catering. 5941 Carolina Beach Rd. Wilmington, NC 2849

>

> Executive Chef.

>

> Chef for off premise caterer that served anywhere from 2 to 1000 people.

> Duties included ordering, hiring, booking events, customer service, overall

> kitchen cleanliness, prepping, cooking, packing out. Was in charge of entire

> prep for Azalea Festival and larger events in Wilmington. Food cost kept at 22%

> and labor at 17%

>

>

>

> Figure Eight Island Yacht Club. Bridge Rd. Wilmington, NC 28411

>

> Banquet Chef.

> 5/10 5/12

>

> Ran banquets of up to 500. Kept food cost below 20%. Ran a staff of fourteen

> with 15% labor. Answered directly to CEC. Delivered top of the line product in

> indoor/outdoor and on/off premise. Responsible for new kitchen

> design/construction. Built outdoor kitchens and contacted purveyors regarding

> equipment.

>

>

>

> Kornerstone Bistro. 8262 Market St. Wilmington, NC 28411

>

> Chef.

> 7/08 5/10

>

> Chef for 113 seat casual Mediterranean bistro. Duties included but were not

> limited to food cost, labor cost, scheduling, leading a team of fourteen,

> hiring, firing, analytic concerns. Food cost 30%. Labor 14%. Named to

> Wilmington’s top ten chef list in short time of post.

>

>

>

> Oliver Bon Dinant. 82 Hillside Ave. Williston Park, NY 11576

>

> Executive Chef/KM

> 11/06 2/09

>

> Executive working chef for 40 seat intimate classic French restaurant on Long

> Island that is now no longer operating. Duties included but were not limited to

> ordering, inventory and receiving, hiring, firing, multi-level menu preparation,

> food cost analysis, promoting, pricing, wine lists, on and off premise catering,

> customer contact and information gathering. Food preparation from garde manger,

> entrees, desserts all prepared from scratch included pasta, gelato, sorbet etc.

> Dinner parties of up to 40 guests. Italian and French wine tastings with paired

> dinner of up to 30 guests. Food cost held below 30%. Was directly involved in

> wine service training and at times FOH responsibilities.

>

>

>

> The Estate at Sunset Hill. 5 Aquidneck Ave. Watch Hill, RI 02891

>

> Private chef.

> 1/05 10/06

>

> Private chef for exclusive residence in a boisterous community on the coast of

> Rhode Island. Duties included but were not limited to: cooking for a discerning

> palate everyday of the week with multi level courses at lunch and dinner and a

> limited breakfast menu, shopping for farm fresh, organic, and top of the line

> meats, fish and other products, all dining assumed responsibilities, wine

> service, wine pairings, etc. All food made in house including bread, pastry,

> gelato, sorbet. Dinner parties served up to 20 guests on a sit down basis with

> at least four courses. More intimate settings could include 10 courses

> depending upon the gastronomic needs or wants of the employer. Cuisine was

> largely on a European basis and stretched to serve Asian or any other cuisine

> called upon. Maintained great, fun relations with members of household by

> demonstrating flexibility, being prompt and discreet, delivering haute cuisine.

>

>

>

> Bistro Citron. 1362 Old Northern Blvd. Roslyn, NY 11576

>

>

> Executive chef/KM Zagat food 26

> 1/04 12/05

>

> Executive chef for 100 seat fine dining bistro with focus on classic French

> cuisine serving 100 lunch and 100 250 dinner. Duties include but were not

> limited to: constant food cost analysis and inventory, product awareness and

> concentration, ordering, receiving, promoting, scheduling, hiring, firing,

> supervising a BOH of nine people at 12% cost. Kept food cost below 23%. Food

> instruction and demonstration for small and large groups in house, off and on

> premise catering for parties of up to 90 people, off premise kitchen

> construction. Directly responsible for new kitchen design and construction.

> Wine ordering, preparation and expansion of French/Italian/world wine list/wine

> of the month etc. Lead FOH instruction for wine service, training, and

> appreciation. In charge kitchen maintenance, contacting companies for FOH for

> large and small wares, dry goods, wines, every other FOH need with the exception

> of liquor delivering the rock bottom price. Responsible for all direction of

> the kitchen, main seasonal menu, daily special planning, crew training,

> expediting, all line positions and product deliverance. Ran a very small

> kitchen in area for large restaurant at high volume and put out high quality

> cuisine with its own niche. All food products made on premise with the

> exception of gelati, and sorbet.

>

>

>

> Il Mulino. 86 West 3rd Street. New York, NY

>

> Saute I

> 2/03 1/04

>

> Ran the line at the best Italian restaurant in New York as reported by the Zagat

> survey and local magazines. Duties included but were not limited to ordering,

> scheduling, supervising BOH staff, product awareness and concentration, and

> extreme high volume cooking. Responsible for delivering the highest quality

> food product and synchronized service. Was also involved in restaurant

> expansion and training of other employees within the different satellite

> locations.

>

>

>

> Enoteca Accademia. Piazza San Marco, Firenze, Italia 01524

>

> Primi chef

> 6/01 1/03

>

> Primi chef for 45-seat, fine-dining, innovative Firenze restaurant serving

> traditional and non-traditional Tuscan dishes. Duties included inventive fresh

> pasta and sauces prep, cooking, and plating. Shopped for best product at the

> central market to keep product fresh, minimize cost and wow the tourist and

> locals alike. Worked with a great team of five delivering an innovative product

> every day. Helped FOH and sommelier when available and tried to get involved as

> much as could with the overall operation of continuous gastronomy. Aided chef

> in weekly special planning, support. Worked closely with owner/sommelier to

> understand ideas and wine service.

>

> Please ask me about contact/reference information in Italy.

>

>

>

> The Culinary Institute of Florence. ViaGuelfa85 Firenze, Italia01524

>

> Masters degree in Italian Cuisine. 1/03Focus on Traditional/Creative Tuscan

> cuisine.

>

> University of Massachusetts. Bachelor of Science 6/00 Amherst, Massachusetts

> 01002

>

>

>

> James Benazzi has been cooking professionally for eleven years. When training

> in college on a sports scholarship with focus to become a professional forester,

> he started to realize the solitude of our nations forests were just too

> overwhelming for a man that was so outgoing. During years at University, he

> teamed up with Marc Forgione, son of Larry Forgione, and discovered the world of

> gastronomy and perhaps the father of American cuisine. This experience

> propelled a search to discover and unfold food and wine. He traveled

> extensively throughout the U.S. and abroad during university always moonlighting

> as a line cook and learning the different cultures, techniques, foods, and ways

> of life; all the while being raised from a northern Italian background putting

> that knowledge accumulated to the test. He traveled to Florence, Italy to study

> under master chefs and to work in the historical city. Upon return to the U.S.

> he lead a kitchen team of nine in French cuisine to a Zagat score of 26.

> Ultimately, James ended up in an exciting position in Watch Hill, RI where the

> privacy of home dining was taken to new levels before returning to take the helm

> of a small french restaurant. He has lived in Massachusetts (where he obtained

> a degree in forestry), Vermont, Maine, Santa Cruz CA, Vancouver B.C., Bend OR,

> Seqouia National Forest CA, Puerto San Carlos MX, and Firenze, Italia.

>

http://wilmington.craigslist.org/fbh/515-***-****.html



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