Executive/Sous Chef

JOHN BOSSO

***** * ********** **., ***********, Fl. 33470

home 561-***-****

cell 561-***-****

********@*****.***

SKILLS

* Culinary Educator * Multi-unit Experience * Food & Beverage Management

* Healthcare Service * Fine Dining * Computer Literate

* Team Training & Building * Bakery Production * Purchasing & Inventory Controls

SUMMARY

Reduced food cost by establishing proper inventory controls, purchasing and receiving procedures.

Launched recipe cards and portion controls.

Trained, motivated, scheduled and supervised staffs of up to 35 personnel.

Instituted computer software to consolidate, aid and make purchasing, standardized recipes, product

specifications and menu/recipes costing more efficient.

Appearance on national televised show and winner of numerous culinary competitions.

Prepare special recipes to meet unique dietary needs.

EXPERIENCE

FRENCHMEN’S RESERVE,PALM BEACH GARDENS,FL. 12/2012 05/2015

Executive Sous Chef- Assumed the responsibilities of Interim Executive chef three times. Cultivated menus for

functions,special events and catered affairs. Elevated members satisfaction buy purchasing and producing menu

items for all club events.

GLENEAGLES GOLF & COUNTRY CLUB,DELRAY BEACH,FL. 10/2004 07/2012

Executive Sous Chef– Expanded new menu ideas and recipes for Theme and Holiday buffets, a la carte dining (casual and full service) including daily operating procedures creating a more efficient and professional operation. This is a multi-outlet, 2000 member private club. Instructed, motivated and administered a staff of 20 kitchen and 15 sanitation personnel, while establishing a superior member service and satisfaction.

THE WATERFORD ASSISTED LIVING COMMUNITY, JUNO BEACH,FL. 03/2004 10/2004Executive Chef/Food & Beverage Director- Enriched and improved menus, purchasing procedures, inventory controls, disaster planning, training and sanitation guidelines. Corrected design flaws in a newly remodeled service area. Directed and guided two hurricane evacuations which included transporting staff and supplies to a sister property.

DOUBLETREE HOTEL IN THE GARDENS, P.B.G., FL. 02/1999 03/2004_

Food and Beverage Manager/ Executive Chef- Executing new budgetary guidelines, redesigned banquet, catering and restaurant menus including costing, recipe cards and presentation. Minimized food cost 19% by establishing proper inventory controls, purchasing, receiving and storage procedures. Decreased labor cost 8% through proper scheduling and clock management. Member of the hotels Executive Committee. Winner of “The Peoples Choice Award” and “Best Entry” from the United Cerebral Palsy competition 3 years in a row.

PALM BEACH GARDENS MEDICAL CENTER, P.B.G., FL. 1997---02/1999_

Executive Chef/Production Manager- Significant additions included new and innovative menu planning and development, purchasing all food and non-food products, scheduling and total kitchen management, while provided meal service for patients, doctors, employees and guest cafe services all within budgetary and dietary guidelines.

Culinary Institute of America, Hyde Park, NY. Honors graduate with an Associates degree in Culinary Arts

Active member of the “American Culinary Federation”, Palm Beach County Chapter

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