executive chef

Tony Tharp-Sinnes

* ****** **. ********* *****, FL 32937

Phone: 321-***-**** Email: **********@*****.***

Education: Florida Culinary Institute, West Palm Beach, FL

Class of 1999

Graduated 3rd in class

Professional Experience

Oct. 2008 - Present

Continental Flamb Melbourne,

FL

Executive Chef/Kitchen Manager (Still employed please do not contact)

In charge of managing all operations and aspects of kitchen in a well

established fine dining restaurant, as well as martini & tapas bar.

Responsible for the hiring and training of all kitchen employees, menu

development, purchasing, catering and utilizing all foods to help keep cost

down.

Feb. 2005 - Oct. 2008

Holiday Inn Cocoa Beach

Cocoa Bch, FL Lead Purchasing/ Receiving

Manager/A.M. Kitchen Supervisor

Instrumental in all aspects of banquet & restaurant kitchens,

responsible for all food and beverage purchasing, receiving & inventory.

Dining facilities consisting of banquets seating 350, ballroom seating 500,

full service dining room breakfast, lunch, dinner seating 75, pool side bar

with full menu, ocean front dining room with deck seating and bar for 100,

room service, bar and lounge with separate menu seating 100.

Accomplishments: Development of two new menus, established initial food

cost and recipe specs which resulted in dramatically lowered food cost to

maintain a projected budget, initiated new system to organize food and

beverage rotation resulting in higher level of efficiency & production.

2002 - 2003

Pizza Gallery & Grill

Melbourne, FL

Executive Chef/Manager

Worked closely with owner and provided assistance in the opening of

new restaurant, was instrumental in the initial development and staging of

entire menu and kitchen from conception. Created and established entire

grill menu. Advised on restaurant and kitchen design, building, hiring and

training. Developed cost, profit, and break-even projections. Functioned as

back of house management, managed staff of 20+ including hiring, firing,

training, assigned to food purchasing, inventory control, equipment

maintenance, pricing, creating menu specials, director of catering,

updating and maintaining entire grill menu, executing all menu items.

Contemporary restaurant seating 150+ with annual Sales $1.1M, 50+ employees

2000 - Present

Suntree United Methodist Church

Melbourne, FL

Kitchen manager / Chef

Solely responsible for managing kitchen, purchasing, budgeting costs,

maintaining sanitation and food safety standards and rotation of food,

planning and developing new seasonal menus, delegating and organizing a

staff of 30+ persons weekly, cooking weekly dinner for 200+ people. Church

has a congregation 5000+ with private school 500+ students.

Accomplishments: Drastically reduced food cost by 50% within first quarter

of employment, allowed church organization to expand its local support for

the elderly and children's programs.

CONTINUED EXPERIENCE

Imperial's Hotel & Conference Center, Melbourne, FL: Sous Chef 2 years

PGA Golf & Country Club, West Palm Beach, FL: Sous Chef 1 year

Governors Club, West Palm Beach, FL: Sous Chef 1 year

QUALIFICATIONS & AWARDS

Won 2nd place in a nation wide Veal recipe contest & published in CHEF

magazine, Certified Food Manager, Certified Culinarian, Certified in

nutrition & sanitation, Trained in all major cuisines, ACF Member

*References available upon request*

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