Customer Service Executive Chef
Resume:
Michael Siegel
Linwood, NJ 08221
Cell 609-***-****
********@**.***
Education:
Johnson and Wales College
Culinary arts division
Objective:
I am seeking a position in the culinary field to share and improve all my leadership expe- riences, multi-cultural cuisines and various concepts. I am confident that with all my knowledge and wisdom I have acquired throughout my career I will be an asset in any position. In my career I had great opportunities and experienced many openings both large and small. I have developed many young chefs. I have operated restaurants effi- ciently and profitable.
This is just a brief description of my qualifications. I would appreciate the opportunity to meet and discuss further.
Capabilities:
• Able to plan, organize and set up restaurants.
• Knowledge of a variety of multi cultural cuisines.
• Able to control a daily inventory of food items.
• Formulate and control food cost with the use of a variety of tools.
• Layout and balance menu items.
• Critique and analyze recipes.
• Able to supervise and control staff of various size.
• Forecast daily preparation schedules.
• Knowledge of a variety of food preparation techniques.
• Forecast and control labor costs.
• Assure proper sanitation practices are being adhered to.
• Outstanding people skills.
• Able to motivate staff to produce at high levels. Accomplishments:
• Managed multiple restaurants as Corporate Executive Chef for BR Guest hospital- ity.
• Produce a variety of food items for a variety of restaurant concepts and kept food and labor cost below budget.
• Menu development for Garces restaurants.
• Lead the opening team and operations for Amada AC, Village Whiskey AC, The Olde Bar Philly, Tstreet AC.
• Owned and operated a successful full service restaurant in Ocean City, New Jer- sey.
• Awarded excellence in service for leadership by my staff.
• Chosen to be corporate facilitator for the new customer service training for Har- rahs.
• Successfully planned, set up and organized the opening of the French Quarter Buffet at Showboat Hotel and Casino.
• Set and planned the opening of the Wild West Casino which included two restau- rants (Gold Rush Grill and Virginia City Buffet).
• Owned and operated a full service restaurant in Trenton, New Jersey.
• Deans list while attending Johnson and Wales Culinary Arts. Work History:
November 2015-August 2016
BR Guest Hospitality
Corporate Executive Chef of Joint Ventures
December 2015- Present
Atlantic Cape Community College
Culinary Arts Division
Adjunct Chef Educator
March 2012-November 2015
Garces Restaurant Group
(Amada,Village Whiskey,Distrito,catering, the olde bar) Atlantic City, New Jersey and Philadelphia
Chef De Cuisine
April 2007-March 2012
Starr Restaurant Organization
Atlantic City, New Jersey
Executive Sous Chef (Buddakan and The Continental) June 2005-April 2007
OC Surf Café
Ocean City, New Jersey
Owner/Operator
May 2001-June 2005
Showboat Hotel and Casino
Restaurant Chef
February 1993-May 2001
Bally’s Park Place Hotel and Casino
Atlantic City, New Jersey
Restaurant Chef
December 1990-February 1993
Cutting Board Gourmet Deli
Trenton, New Jersey
Owner/Operator
* This is a brief description of my work history, capabilities and accomplishments for more information and references please contact me.
Contact this candidate