Executive Staff
Resume:
BRIAN DUMARESQ
*** **** **** **, *** *F, New York, NY 10016
Email: *********@*****.***
OBJECTIVE: To obtain a challenging growth oriented supervisory / administrative position as a
Chef or Manager which would provide opportunities to utilize my background and
experience.
SUMMARY OF QUALIFICATIONS:
Executive Chef with extensive experience in food preparation and kitchen operations for restaurants, a cruise
line, and a hotel. Culinary innovator known for producing top-quality, creative products contributing to
revenue growth. Proven ability to effectively lead multi-outlet fine dining and high-volume operations.
Superior leadership, coaching, and team building skills. Ability to quickly and authoritatively delegate job
tasks to a large staff, drawing upon considerable experience having worked in many different roles and
settings, in order to effectively coach and mentor junior chefs. Committed to creating memorable dining
experiences for all guests. Thrive in high pressure environments. Passion for food and flawless service.
PROFESSIONAL DEVELOPMENT:
GRACE CUISINE, Mamaroneck, NY
Private catering company
Culinary Director
Ciszek Hall, Fordham University, Bronx, NY February 2014 -
Present
Spellman Hall, Fordham University, Bronx, NY August 2013 – February
2014
Responsibilities include overseeing all food production, ordering, purchasing, menu development, food
costing. Liaison between Grace Cuisine and Fordham University’s Jesuit community.
SHERATON LaGuardia East HOTEL, Flushing, NY August 2012 – February
2013
Executive Chef
• Supervised all BOH operations, from catered events to à la carte dining.
• Controlled all food and labor costs.
• Trained and supervised 32 kitchen staff employees.
• Attained an A-rating for hotel from C-rating, in my first three weeks. Continuously and consistently
trained kitchen staff on HACCP and Serv Safe regulations.
• Created and designed new menu items featuring cuisines from around the globe, especially the
Pacific Rim.
B R IAN
D U MARESQ
Page Two
Professional Development continued..
THE MUSSEL POT, New York, NY July 2011 – June
2012
Upscale casual restaurant featuring 21 different international mussel dishes.
Executive Chef
• Oversaw all kitchen operations in restaurant with seating capacity of 80 in high-traffic
neighborhood.
• Addressed and remedied restaurant’s prior challenges with quality consistency, safety and
sanitation.
• Controlled all food and labor costs and consistently stay within weekly budget. Maintained
restaurant’s food cost at 25% without any change in food quality.
• Created and designed new menu items seasonally.
NORWEGIAN CRUISE LINES, America/Hawaii August 2006 – April 2010
Sous Chef
• Played vital role in the kitchen, planned and directed food preparation, effectively overseeing
operations of multiple departments.
• Supervised kitchen staff, keeping an eye out for problems that arose; seized control of a
situation at a moment’s notice to resolve problems.
• Effectively disciplined underperforming staff members, as well as provided incentives for
staff members to go above and beyond the expectations of their particular chef roles.
• Handled staff scheduling responsibilities, menu coordination, and other administrative tasks.
TIMES SQUARE BREWERY, New York, NY September 2003 – January
2006
Executive Sous Chef / Executive Chef
• Charged with oversight of all kitchen operations, maintained complete control and commanded
respect of the kitchen staff.
• Spotted and resolved problems quickly and efficiently; delegated many kitchen tasks simultaneously.
• Maximized productivity and maintained high work and safety standards, setting an example for other
chefs.
• Responsible for approving all prepared food items that left the kitchen and ensured the quality
culinary dishes were served on schedule; addressed and rectified any problems that arose.
• Modified and created new menus.
• Created a wide variety of new dishes for the kitchen.
• Performed administrative duties, including ordering supplies and reporting to the owner.
ANNIE’S BLUE MOON CAFÉ, Brooklyn NY February 2001 – August
2003
Executive Chef
BR IAN
D U MARESQ
Page Three
Professional Development continued..
NYC BOARD OF EDUCATION / BAYSIDE H.S., Bayside, NY September 1999 – February
2001
Instructor / Culinary Arts
AIR NIPPON & BRITISH AIRWAY SKY CHEFS / JFK INT’L AIRPORT 1994-
1999
Executive Sous Chef
DOUBLETREE HOTELS, Orange, California August 1985 – June
1990
Cook / Tournant / Executive Sous Chef / Sous Chef
EDUCATION:
NEW YORK FOOD & RESTAURANT MANAGEMENT, New York, NY
Restaurant Management Diploma, 1990
JOHNSON & WALES UNIVERSITY, Providence, RI
A.A.S Culinary Arts, 1985
Restaurant Management (completed one year)
AMERICAN BARTENDER’S SCHOOL, New York, NY
Degree in Mixology, 1990
REFERENCES: Will be furnished upon request.
BRIAN DUMARESQ
415 East 37th ST, APT 7F, New York, NY 10016
Email: *********@*****.***
OBJECTIVE: To obtain a challenging growth oriented supervisory / administrative position as a
Chef or Manager which would provide opportunities to utilize my background and
experience.
SUMMARY OF QUALIFICATIONS:
Executive Chef with extensive experience in food preparation and kitchen operations for restaurants, a cruise
line, and a hotel. Culinary innovator known for producing top-quality, creative products contributing to
revenue growth. Proven ability to effectively lead multi-outlet fine dining and high-volume operations.
Superior leadership, coaching, and team building skills. Ability to quickly and authoritatively delegate job
tasks to a large staff, drawing upon considerable experience having worked in many different roles and
settings, in order to effectively coach and mentor junior chefs. Committed to creating memorable dining
experiences for all guests. Thrive in high pressure environments. Passion for food and flawless service.
PROFESSIONAL DEVELOPMENT:
GRACE CUISINE, Mamaroneck, NY
Private catering company
Culinary Director
Ciszek Hall, Fordham University, Bronx, NY February 2014 -
Present
Spellman Hall, Fordham University, Bronx, NY August 2013 – February
2014
Responsibilities include overseeing all food production, ordering, purchasing, menu development, food
costing. Liaison between Grace Cuisine and Fordham University’s Jesuit community.
SHERATON LaGuardia East HOTEL, Flushing, NY August 2012 – February
2013
Executive Chef
• Supervised all BOH operations, from catered events to à la carte dining.
• Controlled all food and labor costs.
• Trained and supervised 32 kitchen staff employees.
• Attained an A-rating for hotel from C-rating, in my first three weeks. Continuously and consistently
trained kitchen staff on HACCP and Serv Safe regulations.
• Created and designed new menu items featuring cuisines from around the globe, especially the
Pacific Rim.
BR IAN
D U MARESQ
Page Two
Professional Development continued..
THE MUSSEL POT, New York, NY July 2011 – June
2012
Upscale casual restaurant featuring 21 different international mussel dishes.
Executive Chef
• Oversaw all kitchen operations in restaurant with seating capacity of 80 in high-traffic
neighborhood.
• Addressed and remedied restaurant’s prior challenges with quality consistency, safety and
sanitation.
• Controlled all food and labor costs and consistently stay within weekly budget. Maintained
restaurant’s food cost at 25% without any change in food quality.
• Created and designed new menu items seasonally.
NORWEGIAN CRUISE LINES, America/Hawaii August 2006 – April 2010
Sous Chef
• Played vital role in the kitchen, planned and directed food preparation, effectively overseeing
operations of multiple departments.
• Supervised kitchen staff, keeping an eye out for problems that arose; seized control of a
situation at a moment’s notice to resolve problems.
• Effectively disciplined underperforming staff members, as well as provided incentives for
staff members to go above and beyond the expectations of their particular chef roles.
• Handled staff scheduling responsibilities, menu coordination, and other administrative tasks.
TIMES SQUARE BREWERY, New York, NY September 2003 – January
2006
Executive Sous Chef / Executive Chef
• Charged with oversight of all kitchen operations, maintained complete control and commanded
respect of the kitchen staff.
• Spotted and resolved problems quickly and efficiently; delegated many kitchen tasks simultaneously.
• Maximized productivity and maintained high work and safety standards, setting an example for other
chefs.
• Responsible for approving all prepared food items that left the kitchen and ensured the quality
culinary dishes were served on schedule; addressed and rectified any problems that arose.
• Modified and created new menus.
• Created a wide variety of new dishes for the kitchen.
• Performed administrative duties, including ordering supplies and reporting to the owner.
ANNIE’S BLUE MOON CAFÉ, Brooklyn NY February 2001 – August
2003
Executive Chef
BR IAN
D U MARESQ
Page Three
Professional Development continued..
NYC BOARD OF EDUCATION / BAYSIDE H.S., Bayside, NY September 1999 – February
2001
Instructor / Culinary Arts
AIR NIPPON & BRITISH AIRWAY SKY CHEFS / JFK INT’L AIRPORT 1994-
1999
Executive Sous Chef
DOUBLETREE HOTELS, Orange, California August 1985 – June
1990
Cook / Tournant / Executive Sous Chef / Sous Chef
EDUCATION:
NEW YORK FOOD & RESTAURANT MANAGEMENT, New York, NY
Restaurant Management Diploma, 1990
JOHNSON & WALES UNIVERSITY, Providence, RI
A.A.S Culinary Arts, 1985
Restaurant Management (completed one year)
AMERICAN BARTENDER’S SCHOOL, New York, NY
Degree in Mixology, 1990
REFERENCES: Will be furnished upon request.
Contact this candidate