Executive Chef Operations

Jimmy M. Apolo

***-** ** ***

South Richmond Hill NY 11419

347-***-****- *************@*****.***

QUALIFICATION SUMMARY

Chef with outstanding career experience in food preparation with fifteen years experience, Culinary innovator known for producing top-quality and creative products; contributing revenue growth while simultaneously food and labor cost.

Superior leadership, coaching, and teambuilding skills; committed to creating memorable dishes experience and passion for food and flawless service.

a skilled culinary professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dinning with fusion refining on different foods diverse regions around the globe.

Kitchen operations.

Ability to multitask.

Desire to foster growth.

Staff hiring and training.

Technical and leadership skills.

Eliminated waste and reduce expenses.

Career oriented and self motivated.

Strong leadership qualities with ability to motivated and coach a dynamic team.

A passion for success, and an uncompromising commitment to excellence.

Closely coordinate kitchen schedules and needs with all departments to ensure smooth operations.

Reduced food and labor cost to exceed budgeted standards.

Willingness to go above and beyond to please customers.

GRADUATED AND THE FRENCH CULINARY INSTITUTE (2008-2009)

I am well known to be a hard worker, I enjoy helping others, and like to be the best in everything that I do. I give it my all and I try to get better and better as I learn more day by day.

Career Background

DELMONICO GOURMET (2009-2010)

Chef supervised all the staff operations the carving satations like first cut beef brisket, roasted beef, roasted pork, pastramy, fresh turkey, cold salads, hot buffet, cold and hot sandwich and the catering departament.

IAVARONE BROTHERS (2007-2009)

Chef working with the Executive chef preparing large volumes of food like steaks, filllet mignon, prime ribs, short ribs, spare ribs, loin of pork, poultry menu selections, seafood selections like poached salmon, grilled, roasted, Chilean sea bass, crab cakes, sole, shrimps, scallops, preparations different cold pasta salads, veggies, salads and organic salads.

CIPRIANI DOLCI (2006-2007)

Sous chef prepaing all the cipriani menu specials, like fresh pasta, sauces, fish, meat, poultry and all the side dishes responsible for all the others sections working according with the executive chef.

ZEYTUNA GOURMET (2001-2006)

Chef supervised operations for all the four kitchen, cooking for 3 thousand people day preparing the Italian,Mediterranean, American, Latin cuisine and responsible for cold and hot buffet working according with the menu and catering specialties.

Working for same owners open more Restaurant Markets like, Zeytuna Market- battery park, Fraiche Market- York Ave, Amish Market- 53 park pl, Oliva Gourmet- 225 Broadway, Zeytinz Market- Bryant park.

GIOVANNI’S ATRIUMS (1996- 2001)

Sous chef overseeing all operations in the kitchen, preparing parpadelle, fettuccini, tagliollini, tagliattelle, boning a leg of veal, fish filleting, and assisting with other responsibilities in the kitchen working together with other workers.

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