Paul Deputy

302-***-****

* ******* ****

Newark, DE 19711

ad3yu9@r.postjobfree.com

SUMMARY

Well-rounded Chef that is able to adapt in any high volume, fast-paced kitchen. Extremely creative with exceptional work ethic.

PROFESSIONAL EXPERIENCE

Chadds Ford Tavern June 2019 – April 2020

Chef

1400 Baltimore Pike, Glen Mills, PA 484-***-****

Full menu control

Created daily lunch and dinner specials

Full control of ordering food for kitchen; contacts included: US Foods, Mattes Seafood, Algio Produce

Recruitment/hiring, training and scheduling of kitchen staff

GG Italian June 2019 – April 2020

Chef

1110 Baltimore Pike, Glen Mills, PA 484-***-****

Created and designed current menu for rebranding of restaurant

Created daily lunch and dinner specials

Full control of ordering food for kitchen; contacts included: US Foods, Mattes Seafood, Algio Produce

Recruitment/hiring, training and scheduling of kitchen staff

*Summary of above employment (Chadds Ford Tavern and GG Italian): Owned and operated by same owner, Phillip Ferro.

Split time between both restaurants. Laid off due to COVID pandemic.

Catherine Rooney’s Irish Pub and Restaurant September 2016 – June 2019

Executive Chef

102 East Main Street Newark, DE 302-***-****

*Joey McCoy, Owner/General Manager 302-***-****

Created and designed current menu for rebranding of restaurant

Full control of kitchen operations, responsibilities included: all ordering, employee scheduling and training, expense/budget management (food and labor costs), staff recruitment and onboarding

Control of restaurant operations in the General Manager’s absence

Restaurant 51 Tap and Spirit December 2015 – September 2016

Chef

30 North Church Street West Chester, PA 610-***-****

*Jeff Ogborn, Owner

Created and designed of all aspects of kitchen for opening of brand new restaurant

Oversee and maintained daily operations of kitchen

Expense/budget management (food and labor costs)

Full control of ordering food for kitchen

Recruitment, training and scheduling of kitchen staff

Hunter's Den Restaurant February 2015 – December 2015

Executive Chef

3517 Old Capitol Trail Wilmington, DE 302-***-****

Oversee and maintained daily operations of kitchen

Expense/budget management (food and labor costs)

Recruitment, training and scheduling of kitchen staff

Ordering all food for restaurant; contacts included: Sysco, US Foods, George L Wells Meat Co., Samuel and Sons Seafood, Mattes Seafood, BK Specialty Foods, Ambrogi Produce, Hy-Point, Pepsico, Classic Desserts, Woodside Ice Cream, and Extreme Linen

Complete menu control, including creating daily lunch and dinner specials

Culinaria June 2015 – December 2015

Executive Chef

1812 Marsh Road Wilmington, DE 302-***-****

Preparation, cooking and plating all entrees for dinner service

Ordering all food for restaurant; contacts included: Sysco, US Foods, George L Wells Meat Co., Samuel and Sons Seafood, BK Specialty Foods, Ambrogi Produce, and Pepsico

Expense/budget management (food and labor costs)

Recruitment, training and scheduling of kitchen staff

Menu designing, including creating weekly specials

*Summary of above employment (Culinaria and Hunter's Den): Owned and operated by same owner. Split day and night between both restaurants.

Chesapeake Bay Golf Club May 2013 – December 2014

Chef / Food and Beverage Manager (seasonal)

128 Karen Drive Rising Sun, MD 410-***-****

Ordering all food (Sysco) and beverages/alcohol (Budweiser, North East Beverage, Pepsico, and Arizona)

Designed menu from scratch kitchen to generate revenue for cafe and golf club

Expense/budget management (food and labor costs)

Prep and cook all food for catering events at golf club, which included golf outings, weddings, banquets, birthday parties, baby showers, and memorials

The Whip Tavern December 2013 – May 2014

Line Cook / Food Prep / Pantry

1383 North Chatham Road Coatesville, PA 610-***-****

Prepared and cooked all meals (appetizes, entrees, etc.) as ordered on the line

Prepared gourmet salads and sandwiches at pantry station

Prepped all food for menu using locally grown vegetables, farm raised poultry, and beef in scratch kitchen

Back Burner December 2012 – December 2013

Line Cook / Food Prep / Pantry

425 Hockessin Corner Hockessin, DE 302-***-****

Prepared and cooked breakfast service

Made and designed gourmet sandwiches, salads, and appetizers for restaurant

Sautéed seafood

Prepped and maintained all items for work station

Prepared sauces, gravies, dressings and vegetables for stocks and soups for Executive Chef

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