Manager Executive
Resume:
SINCLAIR THORNE
Cambria Heights, NY 11411
**************@*****.***
OBJECTIVE
To work in an establishment that will provide me with a place to unutilized my culinary talents and artistry, while enhancing
My management skills, and to establish a position in the food industry where I become not only a teacher of cuisine but a student as well.
MAJOR ACCOMPLISHMENTS
Appeared on several television shows to include: On cooking 03-2000 and 05- 2001
Cooking with B Smith 11- 2001
Channel 13 Tampa Bay
Food and wine festival in Epcot 10- 2009 and 04 - 2010
Several 2 and 3 star Reviews from the New York Times, Greenwich Magazine,
Assisted Chef Guenael Le Buerre in writing and developing a cookbook
Trained under notable Chefs: Ivy Stark, Guenael Le Berre, Cluade Rodier, Wolfgang Puck
Competed in several culinary competitions and placed very high in all of them
EXPERIENCE
Director of Dining Services
EF International Academy (FISD/Compass Group)
09/2014 to Present New York, NY
Responsible for the entire food and beverage operation of an upscale International Boarding School.
Oversee a team of 40 to include the Executive Chef, two Sous Chefs, the General Manager, Assistant General Manager, two Floor Managers, two hourly supervisors and thirty two hourly associates
In charge of all financials including but not limited to Food and Labor costs, weekly, monthly and yearly forecasting, yearly budgets, P&L reports, Inventory, controllable and non-controllable
Hiring and training of hourly and salaried associates
Menu creation, planning and execution with chefs
Implemented HACCP standards according local and state requirements
Handled all vendor relations billing, payments etc…
Plan and organized celebrity chef appearances, special events and farmers markets for campus catering events.
Area Chef
O’Neal’s Restaurant, Drink, NYBC Grill (OTG Management)
05/2011 to 03/2015 New York, NY
Chef of five food outlets for first class international flights at JFK International Airport
Planned and create all menus for outlets based on seasonal ingredients.
Responsible for training entire team both FOH and BOH on sanitation and HACCP practices
Responsible for hiring, training and all disciplinary actions of Team members
Oversee a total of team of 103 team members to include Bus boys, Food Runners, Cooks, Sous Chefs, Stewards and porters
Control all costs for outlets to include but not limited to: food cost, labor cost, controllable, R/M
Represent the company for charity events and off site cooking demonstrations and catered events
Executive Chef
10/ 2008 to 03/2011
Levy Restaurants Compass Group/ Wolfgang Puck Grand Café Orlando, FL
Chef of Four high volume major food outlets i.e., includes a Full Service Sushi Bar, Express dining, Causal Dining Room and a Formal Dining Room.
Conduct training cooking classes, plan and organize on and off property events.
Responsible of all hiring and training for a team of 94 employees and 5 Sous chefs.
Control all food and labor cost, daily, weekly and monthly inventories.
Plan and cost out all seasonal menus.
Part of Levy's opening chef team for new concepts and major events.
Manage volume of $15.6 Million Dollar location
Participated in several from property events, charity galas, local chef competitions, television shows and food and wine Festivals, and cooking demonstrations
03/ 2007 to 09/ 2008
Avenida Greenwich, CT
Executive Chef
The Opening Chef on a one year contract with option to renew.
Created menus, helped design kitchen.
Hired and trained both BOH and FOH team.
Maintained food and labor cost.
Established high sanitation standard according to county and state guidelines.
Maintain daily and monthly inventories.
Received several awards and mentions in local newspapers and magazines to include the New York Times, Greenwich Magazine, Gourmet and others.
10/ 2003 to 03/ 2007
Intercontinental Hotel Willard Washington DC/Barclay’s NYC Washington, DC/New York, NY
Executive Sous Chef
Responsible for assisting Executive Chef of 7 food outlets in the hotel, assisted with creation, planning and execution of all menus.
In charge of 76 total employees, 1 Chef de Cuisine, 7 Sous Chefs and 3 Jr Sous Chefs.
Interviewed, hired and trained staff.
Maintained proper sanitation according to city health department guidelines.
Help plan and organize private events, banquets.
Controlled all ordering and inventories.
Also traveled to help open other properties throughout the hotel group.
04/1997 to 10/ 2003
Old Ebbitt Grill Washington, DC
Soups Chef
Began as line cook worked every station on the line to include, pantry, pastry, sauté, pasta, Sauces and grill.
After completion of culinary school was promoted to sous chef and was responsible of scheduling and training of prep department, A.M. and P.M. hot line.
Other duties monthly inventory and purchasing
EDUCATION
L'Academie de Cuisine, 1999
Gaithersburg, MD
Associate Culinary Arts GPA: 3.85
Graduated in the top five percent of my class.
EDUCATION
L'Academie de Cuisine, 1999
Gaithersburg, MD
Associate Culinary Arts GPA: 4.0
Graduated in the top five percent of my class.
Pace University, 1998
New York, NY
Associate Hotel restaurant Management GPA: 2.97
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