Jeff Tatu Professional Chef and Culinary Artist
Charlotte, NC 28209 ad1mka@r.postjobfree.com
I have 34 years’ experience in all aspects of kitchen operations from high volume to fine dining. I have experienced every aspect of kitchen operation from line cook to executive chef, firsthand. From country clubs and hotels to single-owner operations and large-scale catering operations, my experience is an asset to me in my work.
I seek to obtain a rewarding position that will utilize my experience, creativity, and drive to succeed.
Experience
Charlotte City Club- Banquet chef DEC 2021- November 2023
Rieds fine foods- August 2020- November 2021
Harris Teeter- Kitchen manager April 2019-July 2020
Earth Fare – Kitchen Manager
June 2011- Feb 2019
Dresslers Restaurant - Executive Sous Chef
Dec 2009-Aug 2010
Vesuvio Mediterranean – Executive Chef
Feb 2007 – Oct 2009
Fusion Bistro – Executive Chef
Jan 2005 – Dec 2006
Nectar Inspired Cuisine – Executive Chef
Jan 2004 – Jan 2005
Mangiones Italian – Executive Chef
Jan 2000 – Jan 2004
Café 521 – Executive Chef
Sept 1997 – Dec 1999
Tower Club – Executive Sous Chef
Oct 1995 – Aug 1997
Sheraton Airport Plaza – Sous Chef
July 1994 – Sept 1995
Speedway Club – Banquet Chef
July 1991 – July 1994
Responsibilities
Oversees all day-to-day kitchen operations.
Manages all kitchen staff, including scheduling as well as maintaining labor controls.
I oversaw line cook operations and increased efficiency.
Plans and designs attractive menus, including features.
Monitors food costs and purchases inventory to meet the daily needs of the business.
Worked in many settings, from fine dining and retail to large banquets and formal events.
Actively maintained a clean, safe kitchen environment, adhering to food safety regulations.
Classically trained with a flair for Mediterranean and Italian cuisine.
References
Doug Lavoie – 828-***-**** – Manager, Earth Fare
Wiliey Dean - 607-***-**** – Store Manager, Earth Fare
Ted Cannon – 704-***-**** – Cannon Accounting, Inc.