Executive Chef/GM
Resume:
John Sarg
**** ****** ******, *******, ******** *0855
********@*******.***
EXECUTIVE CHEF/GENERAL MANAGER
Specializing in Mediterranean, American Continental Fine-Dining Cuisine & Corporate Dining
Dynamic, Results Oriented and Team Spirited
More than 17 years of professional cooking, kitchen/restaurant management experience in
Overview
fine dining restaurants, hotels & law firms. Exemplify leadership qualities and
professionalism, backed by a consistent, verifiable record of achievement.
1. Executive Chef/General Manager experience with multi million dollar, upscale
Areas of Expertise
establishments
2. Highly proficient in all Microsoft Office applications & QuickBooks
3. Over 10 years experience analyzing P&L’s to maximize financial profitability
without sacrificing quality
4. Successful catering experience (5000+ people)
5. Maximizing kitchen productivity and staff performance
Seasons Culinary Services
Professional Oct. 2012 –
Dickstein Shapiro LLP & Dechert LLP, Washington DC GENRAL
Present
Experience MANAGER / EXECUTIVE CHEF
Manage overall operation of upscale café, catering & conference
services for over 400 staff & lawyers for Dickstein Shapiro LLP
Manage overall catering production for Dechert LLP
Hire, train, and direct 4 cooks/sous chef, 2 managers & 3 conference
attendants
Coordinate directly with Senior Operations Director of both law firms
& outside clients to plan menus, receptions & banquets
In direct communication with 4 corporate partners to insure financial
goals are met
The Hunters Inn, Potomac Maryland Oct. 2002 –
EXECUTIVE CHEF June 2012
Specializing in upscale casual American continental cuisine
•
Managed all aspects of the day to day operation of the kitchen and
•
certain aspects of the front of the house including servers, bussers &
runners
Increased sales from 1.3 million to 3.1 million, with 70% of revenue
•
from the kitchen
Coordinated revolving menu thru diverse purveyors, including daily
•
specials, banquets and holidays
Hired and trained staff of 16
•
That’s Amore, Rockville Maryland Oct. 2000 –
EXECUTIVE CHEF/SOUS CHEF Oct. 2002
High volume family dining Italian Restaurant
•
Opened 6 million dollar restaurant in Fredericksburg Virginia,
•
including finishing design of kitchen, hiring & training of new employees
both front & back of house
Responsible for staff of 3 sous chefs & 20 kitchen employees
•
Able to maintain or exceed food & labor cost in line with
•
budget
Teatro Goldoni Restaurant, Washington DC Feb. 2000 –
Oct. 2000
SOUS CHEF
Fine dining high volume Italian regional restaurant
•
Responsible for staff of 12
•
Marriot Wardman Park, Washington DC Sept. 1999 –
JUNIOR SOUS CHEF Oct. 2000
One of the largest hotels in Washington DC
•
Managed 12 staff members
•
Worked in all aspects of kitchen facilities
•
Coordinated with banquet chef for events up to 5000 people
•
Galileo Restaurant, Washington DC March 1999 –
CHEF DE PARTIE Sept. 1999
• Trained under Todd Gray
San Domenico Restaurant, New York New York March 1997 –
SOUS CHEF/CHEF DE PARTIE Feb. 1999
Fine dining high volume 3 star N.Y.T. Italian Restaurant
•
Worked during externship
•
Culinary Institute of America
Education & Graduate: 1998 AOS
Qualifications
Serve Safe Certified
Media
1 of 6 Chefs interviewed for inaugural issue of Bethesda Magazine
Reviewed for Montgomery County Gazette
Star Chef of 2003
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