Sales Executive Chef

Contact for Interview: 330-***-****

Cindy Jackson, Recruiter ********@********************.***

DAVID BARIGAULT

**** ****** ****** ** **********, D.C US

Phone: 202-***-**** ********@***.***

EDUCATION:

Ecole Ferrandi (Paris, France) Professional Certificate Culinary Arts 1989-1992 Degree Date: 1992 Internship: Relais Louis XIII February 1989 to July 1992 Professional Experience:

07/2005 to Present Bistrot du Coin Washington, DC

Executive Chef

Annual Sales: $7 Million

• Hired as Executive Chef

• Staff of 35 cooks – 40 employees

• Classic French cooking as well as more rustic French cuisine

• In charge of payroll, schedules, selection of products, cost control

(Reason for looking: wants more challenges – new cuisines and more specials) 10/2001-06/2005 Faces Washington, DC

Executive Chef

Annual Sales: $2 Million

• Managed 8 person kitchen

• Mediterranean cuisine

(Reason for leaving: location closed)

02/1998 – 09/2001 Le Gaulois Alexandria, VA

Sous Chef

Annual Sales: $2 Million

• Authentic French country cuisine

• Back to roots approach to food

• In charge of specials, assisted executive chef

(Reason for leaving: Recruited to Faces)

OTHER EXPERIENCE

03/1996 – 11/1997 Commis Palais de L Elysee Paris, France Residence of French President

04/1995 – 06/1996 Chef de parti Le Pergoleze Paris, France 09/1993 – 03/1995 Sous chef La Rotiserie d’ Armaille Paris, France 09-1992 – 06/1993 Commis L’ Amphycles Paris, France RELEVANT SKILLS

ABC Health Department License

Fluent in English, French and Spanish

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