CARMINE TORCHIA

WORK HISTORY

**** – **** Infinity Group (West River Event Centre) Sous Chef

**** ********** **., *******, **

Reference Contact: Pino Petruciello, Executive Chef

***/***-****

Duties: Saucier, staff training, organizing menus, managing 6 banquet halls.

2006 - 2009 Pasqualino's Bistro Café Head Chef

248 Main St., Milton, ON

905/693-1992

Reference Contact: Domenic Pasqualino, Owner/Exec. Chef

Duties: Menu planning, food costs, daily kitchen operations.

2004 - 2006 Cara Operations Corporate Trainer

(Montana's Restaurant)

6303 Airport Rd., Mississauga, ON

Duties: Staff training, menu planning, event planning, inventory, food costs,

health and safety compliance, budgeting and control, hiring/firing staff;

utilized Cara's computer program.

2000 - 2004 HMS Host Hospitality Corporate Trainer

(Wolfgang Puck Bistro Express)

Terminal One, Lester B. Pearson Airport

Duties: Staff training, menu planning, event planning, catering groups between

500-7,000 people, inventory, food costs, health and safety compliance,

budgeting and control, hiring/firing staff; utilized HMS's computer

program.

2000 - 1998 Brunello's Ristorante Executive Chef

395 Main St., Milton, ON

Duties: Menu planning, inventory control, food costs, hiring/firing staff, private

catering, day-to-day operations.

SUMMARY

I stand behind my 30+ years' of solid experience, mostly at the fine dining level. Time spent in the banquet hall

arena has served to not only strengthen my skills, but have honed them to a high degree.

I have paid my dues within the industry and as a result, am driven to succeed, loyal, hard-working and very

reliable and trustworthy. I work extremely well under pressure, trouble-shooting with ease and have always

given respect to my peers and been respected by them in turn.

● 7552 darcel ave., mississauga, on ● 647-***-**** ● acn4yq@r.postjobfree.com

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