Douglas Jones

*** *. ******** ******, *** Angeles CA.90004

Email : ad3zv2@r.postjobfree.com

Cell: 323-***-****

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Douglas B. Jones

Objective: CHEf

To consistently provide exceptional service for clients seeking healthy organic and well-balanced multicultural world-class cuisine that fits one’s lifestyle. Cook Book Author:

FADE TO BLACK – The Culinary Works of A New American Chef Styles of cuisine: New American Cuisine / Mediterranean, Italian, Greek, Moroccan, Indian, French, Chinese, Thai, Japanese, Southern, Mexican, and Spanish Cuisines. Born and raised in Cincinnati, Ohio I received 2 years of culinary education from 1975 to 1977. For the past 40 years to present date, I have the experienced of working 4&5 star hotels, and high profile clients/celebrities in their homes as a private chef through Private Chefs, Inc. located in Beverly Hills, CA.

Further culinary experience include the pleasure of working with White House Chef Charles S. Redden Jr., preparing meals for former president Bill Clinton and family during their stay at the St. Regis Hotel & Spa in the fall of the year 2000. Also I experienced the pleasure of preparing breakfast for former president Barack Obama during his stay at the Beverly Hilton Hotel in the spring of 2012. My professionalism, knowledge, self-confidence and management experience will contribute to your hospitality, hotel or private chef needs. In closing my hope is that you come to the conclusion I am more than qualified to represent your culinary needs as a chef! Thank you for taking the time to review my resume. And I look forward to hearing from you soon. Experience:

Trust Company of the West ( The TCW Group Inc. ) 865 South Figueroa St. LA, CA 90017

● EXECUTIVE CHEF / NEW AMERICAN CUISINE

● Breakfast and Lunch Food Service for Corporate CEO’S, Presidents, Vice Presidents, Menu Preparation, Ordering, Inventory, Scheduling, Entree Specials, Salad Specials, Sandwich Specials, Soups, Stocks, Sauces, Hiring and Training of Culinary Staff, Outside Private Catering Events for Corporate Clients, Serve Safe Certified.

● November 2012 to Present

● Managing Director of Human Resources: Cheryl L. Maranon

● Phone: 213-***-****

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Douglas B. Jones

Beverly Hilton Hotel / 9876 Wilshire Blvd, LA, CA. 20210

● CHEF DE CUISINE / NEW AMERICAN CUISINE / Circa 55 / Trader Vic’a Lounge

● Breakfast, Lunch, Dinner, Menu Preparation, Ordering, Inventory, Scheduling, Specials.

● April 2012 to June 2012

● Executive Chef: Suki

● Phone: 310-***-****

Radisson LAX Hotel / 6225 W. Century Blvd, LA, CA. 90045

● SOUS CHEF / AMERICAN CUISINE / RESTAURANT & BANQUETS

● Sous Chef of Restaurant and Banquet Staff Lunch and Dinner. Menu Preparation, Ordering, Inventory, Specials, Staff and BEO Meetings.

● September 2011 to December 2011

● Executive Chef: Dale Hart

● Phone: 310-***-****

Fotmet NBA Boston Celtics Star ( Paul Pierce Estate ) The Oaks Calabasas, CA. 91302

● PRIVATE CHEF/ NEW AMERICAN CUISINE / Paul Pierce’s estate

● Preparing personal meals for Paul Pierce and family / Lunch and Dinner

● During the month of July, 2010 to September, 2010

● Private Chef Agency: Private Chef’s Inc.

● Phone: 310-***-****

King of Pop ( Michael Jackson’s Estate ) 100 Carrollwood Avenue, Beverly Hills, CA. 90210

PRIVATE CHEF / NEW AMERICAN CUSINE / Michael Jackson’s estate

Preparing personal meals for Michael Jackson and family / Breakfast, Lunch and Dinner

During the month of May, 2009 to June 2009 ( Before Michael Jackson’s Passing

)

Private Chef Agency: Private Chef’s Inc.

Phone : 310-***-****

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Douglas B. Jones

Westin Bonaventure Hotel / 404 South Figueroa Street, Los Angeles, CA 90071

SOUS CHEF/ LAKE VIEW BISTRO / NEW AMERICAN CUISINE

Supervise staff of 6, breakfast, lunch PM bar menu / Menu preparation, ordering produce, meats, fish, dairy products, dry goods and daily inventory of in house production / Maintaining grade A health code standards

August 2005 to March 2008

Exec Chef: Ricardo Somoza

Phone: 213-***-****

Hotel Bel Air / 701 Stone Canyon Rd, LA, CA.

● BANQUET CHEF ASSISTANT / MEDITERRANEAN CUISINE

● Assisting Banquet Chef with production and service, VIP functions, Luncheons, Dinner functions, receptions, Buffets.

● April 2005 to July 2005

● Exec Chef: Douglas Dodd

● Phone: 310-***-****

St. Regis Hotel & Spa / 2055 Avenue of the Stars, LA CA 90067

CHEF TOURNANT FINE DINING / CALIFORNIA FRENCH CUISINE

Assisting and training culinary staff, line production during breakfast, lunch, dinner shift / Preparing client VIP meals for private functions, Sunday brunch preparation and production, overall culinary versatility as a chef tournant / Maintaining grade A health code standards

July 2000 to January 2005

Exec Chef: Andreas Nieto

Phone: 310-***-****/ 310-***-****

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Douglas B. Jones

Le Merigot Hotel / Ocean Avenue, Santa Monica CA

BANQUET CHEF / MEDITERRANIAN CUISINE

Banquet production and service dealing with BEO meetings, ordering products for banquet functions ranging from 25 to 200 guests / weekly inventory / maintaining health code and sanitation procedures

August 1999 to March 2000

Exec Chef: Chris Baubloom

Phone: 310-***-****

Marina Del Rey hotel / Bali Way, Marina Del Rey, CA

SOUS CHEF/ BANQUET CHEF / CALIFORNIA FRENCH CUISINE

Supervising along with banquet production for AM and PM functions, receptions and weddings, kosher functions, restaurants supervision of culinary staff, as well as preparing restaurants special’s daily

June 1996 to August 1999

Exec Chef: Tito Tifert

Phone: 310-***-****

Loews Santa Monica Beach Hotel / Ocean Avenue, Santa Monica, CA

BANQUET LEAD COOK 1 / AMERICAN / FRENCH / SOUTH WESTERN CUISINE

Banquet production and service for functions ranging from 25 to 500 guests, Sunday brunch production, monthly inventory, experience in preparing soups, stocks, sauces, basic pastry experience

February 1990 to June 1996

Exec Chef: Joe Cochran

Phone: 310-***-****

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Douglas B. Jones

Beverly Hills Hotel / Sunset Blvd, Beverly Hills, CA

LINE LEAD COOK 1 / POLO LOUNGE / FRENCH CUISINE

Line production and service AM and PM, Sunday brunch production from ala cart brunch menu, experience banquet production and service as well

September 1987 to February 1990

Exec Chef: Michael Saragosta

Phone: 310-***-****

Hyatt Regency Hotel / 711 Hope St. Downtown LA, CA

GUARD MANGER/ LINE COOK / AMERICAN / ISLAND PACIFIC / FRENCH CUISINE

Guard manager production, preparing cold canapés for banquet functions, fruit, cheese, salad, sandwich, daily seafood displays for functions ranging from 25 to 500 guests, working with culinary production staff of five

Exec Chef: Wolfgang

September 1984 to September 1987

Bonaventure Hotel / Flower St. Downtown LA, CA

BANQUET COOK / LINE COOK / FRENCH AMERICAN CUISINE

Banquet production ranging from 15 to 2000 guests, experience in buffet and brunch production AM and PM / Line production, restaurant outlets and in room dining AM and PM

September 1981 to September 1984

Exec Chef: Warner Glur

Phone: 213-***-****

Plaza Hotel / New York, N.Y.

BREAKFAST COOK / FRENCH / ITALIAN CUISINE

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Douglas B. Jones

Line production for in room dining during breakfast and lunch shift, Sunday brunch production and service

Exec Chef: Thormbetti

April 1979 to September 1981

Waldorf Astoria Hotel / New York, N.Y.

PASTRY COOK / BANQUET COOK / FRENCH CUISINE

Pastry department production, preparing Danish pastries, pies, experience in learning French pastry production AM shift, experience in banquet production and service, preparing functions ranging from 25 to 1500 guests, wedding and receptions, major VIP events, and high profile celebrity’s events and functions

Exec Chef: Arno Smith

September 1977 to April 1979

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Douglas B. Jones

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