James P. Gillespie, Central Park South, New York, NY 10019

917-***-****, acpaoh@r.postjobfree.com

Chef

"Offering Patrons the Finest in Food, Service, and Atmosphere"

A skilled Culinary Professional, recognized for a comprehensive knowledge of

international cuisine and an innovative approach for a customized dining experience.

Over 34 years of progressive experience managing the provision of fine dining for

restaurants, catering facilities, and nightclubs; refining the art of cooking; developing

impressive menus; and preparing culinary dishes influenced by culturally diverse regions

around the globe. Particularly adept in the ability to cultivate partnerships with service

providers in obtaining the freshest and highest quality ingredients; and committed to

leaving patrons with an especially memorable dining experience.

Licensed Culinary Instructor

NYC Food Protection Certificate

Excel Certified

Level 1 Sommelier

Key areas of expertise

Resource Procurement

Menu Design and Development Kitchen Design Layout

Inventory

Staffing Safety

Conferences and Special Events

Training and Instructing Sanitation

Live Demonstrations

Catering HACCP

Public appearances

Banquets and Private Events Budgeting

Supervision (Front & Back of House)

Dining Room Operations Cost Reduction

Customer Service

Kitchen Operations Consultant

Guest Relations

Professional summary

8/2010 to current

Chef Instructor, Star Career Academy NYC.

State licensed Culinary Instructor.

Instructor of the quarter 2011.

Educating students about fundamentals of cooking science.

Instructing students about theory, techniques and terminology of culinary arts.

Instructed food preparation, applying kitchen safety and sanitation techniques.

Chalking out and organizing the culinary arts program.

Conducting special classes for homemakers and working women and men.

Conducting cooking competitions for students of the institute to encourage their

cooking skills.

Culminated semesters with a hands-on full scale restaurant setting, with students

preparing and serving multiple-course International meals to guests.

Currently employed at Star Career.

8/31/2006-current

Primary care giver, stay at home dad for my son Maxwell. During this time I stayed

connected to the industry through various positions, I had the pleasure of working with

Bradford Thompson at the Lever House; Working at the Noyac Country club for Peter

Dunlop; Matre D at the Russian tea room; Sous Chef at the West Hampton Steak House

for the summer season. I was able to able to attend college and earn a Bachelor of Music

Science degree and have enjoyed success as a musician and Sound Engineer as well.

11/2004-2005

Big Bowl Corporation NYC

Executive Chef, A multi-million dollar corporation that revolves around fine dining,

bowling, and nightclubbing.

Responsible for the organization off all events.

Hire and train all staff.

Monitor sanitation practices.

Work to meet projections and food costs.

Design beverage menus and food menus.

Design an a la cart and banquet kitchens.

Design the service aspect of bar and service areas.

Due to set backs in building permits the project was put on hold indefinitely.

2004 summer season

Chequit Inn, Shelter Island N.Y

Restaurant Manager, 40 rooms, 2 dinning rooms

Hired and Trained all staff.

Trouble-shooting any problems that may arise

Increased check average by $12 and maximized profits.

Documenting and recording information.

Making decisions and solving problems regarding all matters of hotel/restaurant

operations.

Was not able to return the following season due to prior commitment.

20022003

Capitale Manhattan NYC

Purchaser/Tournant, Multi million dollar fine dining restaurant and catering facility.

Responsible for the ordering of supplies for an upscale restaurant and catering

facility.

Catered events for up to 3,000 people daily. Served up to 300 people a day in the a la

carte restaurant daily.

Ordered catering supplies in compliance with event guidelines, sanitation policies and

contractual compulsions.

Placed orders and procured required food ingredients from suppliers and market.

Maintained apt supply of food ingredients for catering and a la carte services.

Supervised procurement and delivery of food ingredients as needed.

Assisted job kitchen staff independently in nonappearance of supervisor.

Due to water damage during a leak the restaurant closed.

1996-2002

Galaxy Westhampton, N.Y

Executive Chef, Restaurant, night club and live music venue.

Responsible for all operations in the kitchen.

Design and implement menus for both dinner service and late night menu.

Managing all aspects of the kitchen and staff.

Monitor sanitation practices.

Food resourcing, preparation and presentation.

Following specific talent requests.

Continued Work History

1995-1996 19931995

Danford Inn Hotel, Port Jefferson, N.Y. One Ocean Road Bridgehampton

Sous Chef Garde Manger/Tournant

19891993 1985-1989

75 Main Southampton Post House Restaurant Southampton

Sous Chef Lunch Chef d Partie

198*-****-**** summer season

Drivers Seat Southampton Salty Dog Noyac

Taurnant Garde manger

Recent Notable Events

2015- Appeared on Beat Bobby Flay, the TV cooking show.

2013- Novelle Naturals Foods Founder/Owner; startup company of all Natural

Walnut butters.

2012- Second place Men cooking for a change.

2012- NYFACS Roof Top Gala.

2011- Appeared on Chopped Champions, the TV cooking show.

2011- First place Men cooking for a change

2010- Appeared on Chopped, the TV cooking show.

2010- NYFACS first Gala.

2009- Smarter Toddler Mothers Day Event.

Education

19972006 C.W. Post University Westbury, N.Y. BMS Bachelor of Music Science,

minor in contemporary Philosophy. Graduated with Honors.

References

Toni-Ann Ulysis 347-***-****

Ken McGoey 347-***-****

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