Jonathan G. Crean

** ****** ******, **********, ** 02143

518-***-**** ad3jx2@r.postjobfree.com

Objective and beliefs

My objective is to supervise and deliver delectable, nourishing meals in a professional organization within a supportive work culture. I believe healthy, well-prepared food can nurture both bodies and souls. At their best, culinary arts unite people, whether in high-end establishments or in large, institutional settings. Work Experience

Executive Chef St. Johnland Nursing Home Deer Park, N.Y. 12/22 –1/24 Nutrition Cook Mercy Hospital Rockville Center, N.Y. 8/20 – 7/22 Nutrition Cook Peconic Bay Medical Center Riverhead, N.Y. 9/20 – 12/22 Supervisor Wellington’s @ Renaissance Hotel Albany, N.Y. 6/16 – 6/19 Banquet Chef Angelo’s 677 Prime Albany, N.Y. 11/13 – 5/15 Executive Chef Hilton Albany Albany, N.Y. 6/10 – 11/13 Sous Chef Patroon New York, N.Y. 7/07 – 4/09

Sous Chef Park Lane Hotel New York, N.Y. 11/05 – 2/06 Banquet Chef Tavern on the Green New York, N.Y. 11/01 – 9/05 Chef Abajour New York, N.Y. 1/00 – 10/01

Executive Chef Crabtree’s Kittle House Chappaqua, N.Y. 8/92 – 8/99 Achievements

I’ve worked at the James Beard house and earned three and one stars from “The New York Times” during my time at The Kittle House and Abajour. Additionally, I’ve played a role in managing the New York City Marathon pasta party and banquet operations at Tavern on the Green. Education

1991 French Culinary Institute

Skills

Calm under pressure

Good at multitasking and budget management

Great listener and solid communicator, both written and verbal