Douglas E. Nartker

Kansas City, MO *****

E-mail: ad2cmb@r.postjobfree.com

715-***-****

OBJECTIVE

Knowledgeable, experienced cook seeking challenging employment that will allow him to lead, train, and develop a professional, skilled, disciplined, and successful staff.

QUALIFICATIONS/ACCOMPLISHMENTS

• Classically trained.

• Results driven.

• Efficient, and clean worker.

• Adept with fresh foods, processing and breakdown.

• Knowledgeable of gluten free, and other allergy sensitive diets, products and procedures.

• Fluent in a variety of cuisines including regional American, Italian and other Mediterranean, Latin, Middle Eastern, Asian, Southeast Asian, and Chinese.

• Experienced with yeast doughs, breads, flatbreads and chemical leavening.

• Experienced with fresh pastas, noodles, dumplings and pirogies.

• Extensive experience with high quality, high volume, and banquet planning and production.

• Versatile skills including sauté, baking, roasting, braising, poaching, sauces and cold kitchen.

• Exceptionable palate and seasoning skill.

• Strong ability to develop, train, follow recipes and procedures.

• Strong merchandising and marketing skill.

• Proven success with menu engineering.

• Extensive experience, sourcing and purchasing high quality affordable ingredients.

• Proven record of leadership and staff development.

• Proficient in the use of various purchasing and inventory management systems including those which are proprietary as well as Sysco, US Foods, Gordon and Reinhart Food Services.

• Advanced user of Microsoft Excel, Word, Apple Numbers, Pages and related productivity software as well as Micros 9700 and Agilysys and Ambur POS and related hospitality systems.

PROFESSIONAL EXPERIENCE

I have over 25 years of experience as cook, chef, executive chef, owner and senior manager throughout the United States, on boats, in freestanding restaurants, clubs, hotels, casinos, camps, and ranches. EDUCATION

Bachelors of Arts, the Ohio State University with concentrations in American History, American Economic Development as well as Price Theory Culinary Diploma, the Greater Cincinnati Culinary Arts Academy Post Graduate Studies - business, marketing and merchandising, Franklin University, Columbus Ohio.

Training and Development

Various courses and certifications in communications, organization, and group dynamics; as well as a current Servsafe certification for both food handling and beverage service.

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