Chef Punta Gorda
Resume:
Dale Emerson Baker Jr
Punta Gorda
****@*************.***
Work Experience Sous Chef
Sunseeker Resorts
Charlotte Harbor
Sous Chef - Half Cracked Tiki Shack
At Sunseeker Resort I was the Sous Chef for Half Cracked Tiki Shack & Harbor Yards Food Hall. For the first 2 months I was the only Chef on payroll for Tiki, I did not have a CDC. The last month I was moved to another kitchen and helped with the Food Hall, as all tasks had been completed in Tiki for the time being, and the Food Hall was severely behind. Tiki was complete before any other outlet on the property. In the short time I was with Sunseeker, I had a long list of tasks to complete, and they are listed below.
Oversee, manage, and work the OS&E receiving, unboxing, washing, and placement of all the kitchen items for Tiki.
Recipe creating in advance for Research & Development of the Tiki Menu. Completing R&D for the entire Tiki menu in 2 weeks. Complete 3 weekly rounds of tastings with the executives and their superiors. This was the process of tasting then tweaking the dishes to finalize recipes for the opening of the resort.
Input all final recipes (Batch & Plate) into the Sunseeker share drive using Microsoft Excel. I also did this for 6 independent Food Hall kitchens as well. Build master and station Prep Sheets via Microsoft Excel. Build master and station Production Sheets via Microsoft Excel. I also did this for 6 independent Food Hall kitchens as well.
Finalize the Menu Matrix that is complete with plate pictures via Microsoft Excel. I also did this for the Food Hall kitchens.
Assist newly hired Tiki CDC with costing all final recipes. Build and label kitchen schematic/map with station-by-station specifics via Microsoft Excel. I also did this for 6 independent Food Hall kitchens. Train the Tiki CDC on how to execute final menu items. Train Lead Cooks and Line Cooks on how to execute the final menu items For Tiki.
Chef/Kitchen Manager
02/2006 to 04/2011
Carmine's on 7th
Ybor City, FL
I was the Chef/KM in this kitchen for late lunch and dinner services. I worked 6 days a week and even sometimes 7 days a week at 10 to 14 hours a day. I was in charge of all things related to the title of Chef/KM of the kitchen at this restaurant. The only thing I did not do was hire/fire my employees, as the owner of the restaurant demanded he handle that aspect of the restaurant. Our dining room would seat 250 people ordering off the menu and we also had a banquet/ballroom upstairs where would host private parties of up to 150 people in buffet style service, I was responsible for orchestrating both spaces. We would easily do 800+ covers a day. This restaurant is located in the
"party/bar/restaurant" area of Tampa, FL. We were always on a wait of at least an hour or two most every Thursday, Friday, and Saturday nights. This is a VERY high volume restaurant. I left this restaurant
when I inherited a farm from my father in 2011.
Chef/Assistant Kitchen Manager
06/2004 to 01/2006
Paradise Lakes Resort
Land O' Lakes, FL
At this restaurant I performed all duties and responsibilities normally executed by a Chef / Assistant KM. I was in charge of breakfast and lunch services for the resort restaurant. The dining room would seat 200 people and we also served food to other guests throughout the resort via bar service at the pools. We would easily do 600+ covers a day in season.
Sous Chef/Assistant Kitchen Manager
03/2003 to 05/2004
Circles Of SoHo
South Howard Ave Tampa, FL
At this restaurant I performed all duties and responsibilities normally executed by a Sous Chef / AKM. I was responsible for supporting the Head Chef in any way that was needed on any given day. We all know the "Yes Chef, No Chef, and Right away Chef" way of life for a Sous Chef :) That was my way life there at Circles of SoHo. We would do roughly 400-500 covers a day on average.
Sous Chef
04/2000 to 02/2002
Big City Tavern
Ybor City, FL
I was originally hired as a head line cook at this restaurant. After a few short months I was promoted to Sous Chef. I was one of 4 Sous Chefs on staff under the Head Chef Matthew Reis and Executive Chef Lisabet Suma. I learned a LOT of my current culinary knowledge and skills from the direct tutelage of these Chefs. I also worked myself in to a position that I was able to obtain/earn two letters of recommendation from these two CIA alumni so I could attend the CIA myself in Hyde Park NY. I was accepted into the school but never able to attend The Culinary Institute of America due to the costs. I did however learn enough from these two amazing Chefs that I was able to further my career and my run own kitchens in
the future.
Skills
Prep/Dish Station - 10+ years
Pantry/Salad Station - 10+ years
Fry Station - 10+ years
Grill Station - 10+ years
Saute Station - 10+ years
Education
Chamberlain High School
High school or equivalent
Honors Program in Math & Science
Tampa, FL
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