Executive Chef Catering Service

Chef Barry E. Sexton *** Lanfair Road Elkins Park, Pa 19027 *********@*******.***

**/**-******* *********** ****** CATERING /CONSULTING ELKINS PARK, PA.

Executive Chef/ Owner

Operating a gourmet catering service in Bucks

& Montgomery County and New Jersey areas

03-05 SIMON PEARCE RESTAURANT WEST CHESTER, PA

Executive Chef .

Supervision and management of kitchen operations

Responsible for hiring and training staff

Inventory and food cost management

Creation and coordination of food production

93-03 CHEF/ INSTRUCTOR BUCKS COUNTY, PA

Conducted gourmet cooking classes

Eagle Ridge Newtown, PA.

The Ruins New Hope, PA.

Learning Studio Langhorne, PA.

Jean Pierre’s Restaurant Newtown, PA.

Chef Essential Newtown, PA.

12yrs JEAN PIERRE’S RESTAURANT

NEWTOWN, PA.

Chef De Cuisine

Classical French training under direction of

Master Chef Jean Pierre Tardy

Work and instruct in all areas of the kitchen

Responsible for training staff & menu development

Inventory and food purchasing

Conducted gourmet cooking classes

95-96 STRIPED BASS RESTAURANT

PHILADELPHIA, PA.

Sous Chef

Daily A.M. supervisor of line staff

Monitor and control food quality and standards

96-98 ROUNDHILL RESORT MONTEGO BAY, JAMAICA

Executive Chef

Total management duties of the hotel restaurant

Supervision of food/beverage departments

Personnel hiring and training

Hospitality and special events

93-95 ZANZIBAR BLUE

PHILADELPHIA, PA.

Executive Chef

Restaurant consultant and supervisor of cuisine

Responsible for the design, development and management of new operation

Control of kitchen: menu development, food purchasing;

Hiring and scheduling staff

91-93 HAMILTON’S GRILLROOM LAMBERTVILLE, N.J.

Executive Chef

Responsible for overall operations of 150 seat capacity restaurant

Instructed employees in quality food preparation, product knowledge,

Improved sanitation, employee performance and professionalism

89-91 BUCK HOTEL/ CONFERENCE CENTER FEASTERVILLE, PA.

Executive Chef

Responsible for banquet facilities with accommodations for over 500

customers. Supervision, training and hiring staff

Responsible for menu development, inventory and purchasing

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