Customer Service Executive Chef
Resume:
James T. Benazzi
>
> Chef
> Motivated, Captivating, Personable, Goal- Oriented
> ************@*******.***
> 204 Krystal Pond Drive, Wilmington, North Carolina 28411
>
>
> 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.
>
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