ERNEST ANTHONY PINATA

**** **** ***** *****, *******, CA

***** - 510-***-****

ad0ydz@r.postjobfree.com

EXPERIENCE

*/** – Present

Executive Chef - Miraglia Catering & Event Planning, San Leandro, CA Responsible for overall kitchen operations management, food production, quality control, menu development, planning, organizing, team scheduling, and purchasing for events up to 3,000. Held leadership role in staff development, and team morale for a multi-ethnic crew. Acknowledgements

Golden Plate Award, California Restaurant Association Best Caterer, Oakland and East Bay, Oakland Magazine Best Small Business, 18th Assembly District, State of California 11/84 - 11/89

Executive Chef – Scott’s Seafood Grill and Bar, San Francisco, CA Scott’s Embarcadero, Scott’s Carriage House, Scott’s Palo Alto Consulted in development of Italian restaurant concept, subsequent to meetings with chefs in Milan, most notably Gualtiero Marchesi, and trained with Giuliano Bugialli in Florence. Responsible for menu development, hiring, training, cultivation of staff development, and quality control. Scott’s Costa Mesa

Managed design and layout of restaurant kitchen and interiors, for $5.5m gross restaurant, performed pre-opening planning, oversaw pre-opening construction of $3.2m project, menu development, authored training manual and materials, responsible for opening party of 2,000, Kirov Ballet, California Restaurant Writer’s Association. Hired, trained staff of fifty. 12/84 - 12/87

Executive Chef - Scott’s Seafood, Inc. Jack London Square, Oakland Oversaw all kitchens’ operations for San Francisco, San Jose, Palo Alto, and Oakland restaurants. Hired and trained chefs and staff, developed menus, created banquet menus, organized food production logistics. Developed “Specials” marketing program, designed kitchen, created and authored job descriptions, kitchen operations manual. 5/80 - 6/84

Chef - Scott’s Seafood Bar and Grill, San Francisco Responsible for kitchen operations management, systems, equipment maintenance, cost controls, ordering, production, hiring, terminating, and staff orientation, and development. 7/79 - 2/80

Line Cook - Scott’s Seafood Bar and Grill - Embarcadero Center, San Francisco EDUCATION

1974 Master of Fine Arts - California College of the Arts, Oakland, CA 1971 Bachelor of Fine Arts - California College of the Arts, Oakland, CA 1976 California Community College Teaching Credential