Andre Frost

Expierenced Chef

N Fort Myers, FL

acwmeo@r.postjobfree.com - 239-***-****

To work in a positive and challenging environment that allows me to be creative. Utilizing my 30 years of experience in the food industry and achieve positive goals for myselfand myco-workers. I am dedicated to my craft, my employers and my staff. Ability Summar y

I have had an extraordinary education in the food and beverage industry, working with some of the most talented chefs and managers over the 30 years of my career. I believe my skill level to be top notch as I strive for perfection. Some of my specialties include; soups, sauces, pastries, baking, meat &fish cutting, garmache, high end catering, cake decorating and ice carving. I've held the following positions as well; line cook, chef, sous chef, executive chef and kitchen manager. I have worked in hotels, small family owned & operated restaurants, corporate chains and high end country clubs. My abilities to challenge and praise my staff have always created a rewarding team atmosphere. Authorized to work in the US for any employer

WORK EXPERIENCE

Lead Line Supervisor

Pelican Preserve Country Club - Fort Myers, FL - June 2011 to February 2015 WCI Communities,fist line cook and rounds man.

Cook on the line at all three of our restaurants, Spoonbills, Loons and Destinations. Teach cooking classes occasionally, and assist Executive Chef and Sous Chef's in daily operation.

Banquet Chef

Mariott Resort - Sanibel, FL - April 2010 to May 2011 Sanibel, FL working for a large resort and convention center. My responsibilities include: training of all kitchen staff. Executing all banquet events, of sometimes up to 25 events per day. My department grossed 2 million during peak season last year. Chef de Cuisine

Chef de Cuisine

Dailys Boat House - Fort Myers, FL - July 2007 to July 2007 07/2007 - 05/2009/Daily's Boathouse Restaur ant Nor th For t Myers, FL Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. I planned and priced menu items, ordered supplies, and kept all records and accounts. Participated in cooking and menu planning. Kitchen Manager

Kitchen Manager

The restaurant - Fort Myers, FL - July 2007 to July 2007 07/2007 - 08/2008/Foxfire Restaur ant Nor th For t Myers, FL I was in charge of all aspects of running a large restaurant, inventory, cost control, hiring of all kitchen staff and all menu revisions. The restaurant was closed due to health issues of the owners.

Chef

Jane's Victorian Garden - Fort Myers, FL - February 2004 to March 2007 Jane's Victorian Gar den For t Myers, FL

Jane's Victorian Garden is one of Fort Myers' finest caterer. I held the position of Chef for catering business. They also owned a healthy alternative restaurant where I was also the working chef Sous Chef.

Sous Chef/Kitchen Manager

Gulf Haurbor - Fort Myers, FL - February 2003 to February 2004 Ran all aspects of a high end Country Club culinary team. EDUCATION

degree in culinary arts

southwestern culinary arts intitute - Kissimmee, FL 1995 to 1997

Vocational in Culinary Arts

Southeastern Culinary Arts Academy - Kissimmee, FL February 1995

SKILLS

culinary arts (10+ years)

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