Education

Culinary Institute Of America Hyde Park

Culinary Arts 10/1996

Assosiates degree

Skills

Management of Staff and day to day operations of facility, Menu Developement and execution., Coordinate Events on and off premise, Reduce Food and Labor Costs

Experience

Fresh Meal Plan Boca Raton, FL

Kitchen Manager/Chef 05/2015 - Present

Responsible for day to day operations in high volume kitchen 20+ employees. 30,000+ mealy executed weekly.

Specialized in production of Sauces and large batch cooking. Menu creation and presentation for Photos on website 5TH Avenue Grill Delray Beach, FL

Chef/Kitchen Manager 02/2010 - 03/2015

Resonsibile for day to day kitchen production nightly specials and Purchasing Bamboo Creek Asian Bistro Jacksonville, FL

Chef Manager 01/2007 - 04/2010

Pan Asian Cusine responsible for purchasing, menu planning ran fish counter and Liason for back and front of house Brett's Waterway Cafe Fernandina Beach, FL

Executive Chef 05/2005 - 11/2007

high volume restaurant responsible for day to day kitchen including menus, specials purchasing and scheduels Snooks Bayside Key Largo, FL

Executive Chef 10/2003 - 05/2005

day to day kitchen operations

Pierre's/Morada Bay Islamorada, FL

Executive Chef/Sous chef 01/1997 - 10/2003

Two facilities on property kitchen staff of 20+ responsible for menu planning,nightly specials, banquets and private functions purchasing and food costs

Cheeca Lodge & Spa Islamorada, FL

Internship Experience 01/1996 - 10/1996

Externship for Culinary Institute of America

david leonardi

305-***-**** ad3ub7@r.postjobfree.com Boca Raton, FL