BRIAN DUMARESQ

*** **** **** **, *** *F, New York, NY 10016

Email: acfnmo@r.postjobfree.com

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: acfnmo@r.postjobfree.com

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