Service Executive Chef

Ronald Kirtland

Clifton, NJ

********@*****.*** - 201-***-****

WORK EXPERIENCE

Director of Food Services

NAVIN BROS. FOOD SERVICE - Newington, CT - February 2000 to Present Executive Chef - Director of Food Services

NAVIN BROS. FOOD SERVICE - Newington, CT - 2012 to 2012 Responsible for twelve accounts in Northern New Jersey and upstate New York. Total control of all costs, hiring, training, monthly planning of cycle menus and catered events. Total yearly sales average is over 3 million. Maintain New Jersey health codes and strict food handling regulations. Oversee (12) site managers and just over 100 full and part time employees.

Executive Chef

Kendricks Restaurant - Nantucket, MA - March 2000 to September 2000 Managed 48 seat restaurant for A la Carte service. Duties included hiring, ordering, daily line prep, specials, menu planning and complete responsibility of the restaurant. Executive Chef

FAIRWAY at STERLING FARMS - Stamford, CT - February 1998 to February 2000 Total responsibility of the kitchen. Design new menus according to seasonal change. Organize, train, and orchestrate kitchen team. Responsible for labor cost, food cost and menu pricing. Organize, operate and maintain all stations in the kitchen. Cater functions for 500 people on premise. Executive Chef

BLACK GOOSE GRILLE - Darien, CT - November 1995 to January 1998 Total Responsibility of the kitchen. Supervise production of each station, daily specials, private parties, and special events. Hire, train, and develop staff in proper standards to regulate consistency of food products. Maintain proper handling and storage of purchases. Accountable for monthly food and labor costs. Developed new menu concepts and seasonal changes. Apprentice of Brad Barnes, C.M.C. & Culinary Olympic Medallist. Executive Sous Chef

MANURSING ISLAND CLUB - Rye, NY - March 1995 to November 1995 for breakfast, lunch, and dinner service. Including purchasing and inventory of supplies. Extensive experience in planning, managing, and serving large banquets. Accountable for food and operations costs. Responsible for kitchen in Chefs absence. * Seasonal

Garde Manger

RIGHA ROYAL HOTEL - New York, NY - June 1992 to February 1995 New York, New York (June 1992 - February 1995)

Halcyon Restaurant

Saucier / Tournant- Responsible for Mise En Place and daily organization of the hot line. Operate sauté and grill stations. Work a la carte with covers from 150 - 750. Assisted in a la carte menu planning Garde Manger - Prepared food for 50 - 1500 persons in banquets. Coordinated with the Chef on special events and off premise catering. Apprentice of John A. Halligan, Big Apple Chapter Culinary Olympic Team Member. Involved in creating and preparing Sunday Brunch menus EDUCATION

B.S. in Food Service Management

JOHNSON & WALES UNIVERSITY - Providence, RI

1988 to 1992

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