David P. Thater

St. Helena, California

707-***-****

acvwee@r.postjobfree.com

Professional Summary:

Excellent work ethic with over 30 years in the Food & Beverage industry. Experienced in a wide range of a la carte and banquet kitchens developing seasonal menus from original recipes. Extremely organized at directing, training, and motivating employees to succeed in a challenging and multi-faceted work environment.

Culinary Skills:

• Executive Chef of the Special Events Department at the World’s Premier Culinary College with over 2 million dollars in annual revenue, for over 15 years.

• Maintaining proper food and labor costs as business fluctuates.

• Mentored and trained students in the Culinary Arts while providing them with practical experience.

• Multiple course food and wine pairing events up to 500 person plated and 1,500 buffets, including weddings, themed events and working stations.

• Instructor in hands-on participation classes for food enthusiasts ranging from 10 people to 100 people.

• Executive Chef for annual conferences with the Strategic Initiatives Department hosting International Chefs.

• Inventory maintenance, calculating par stocks and waste management.

• Researching new vendors and maintaining relationships with existing purveyors for the most cost effective purchasing plan.

• Directing Sales Team on existing programs while creating new and exciting formats.

• Consulting new and restructuring restaurant owners on menu style, recipe development, kitchen design and staffing quotas.

• Facilitator between kitchen, dining room and stewarding personnel for a harmonious flow of service.

Employment History:

The Culinary Institute of America at Greystone, St.Helena CA Executive Chef, Special Events 2001-2016

Hawthorne Lane, San Francisco CA

Banquet Chef, 1998-2001

Education:

The Culinary Institute of America Hyde Park, NY

AOS Degree 1983

• HACCP Certified Sept. ‘15

Excellent conversational and working knowledge of Spanish Professional Highlights:

• Work study/culinary stages throughout Spain, Italy, France, Greece, Turkey, Mexico, Singapore and China as part of a continuing education in world foods.

• Served dignitaries including Former President Bill Clinton and Secretary of State Henry Kissinger