Motivated professional with extensive and varied experience in the food service industry. Seeking a full - time position. Possess flexible and adaptable skills to serve in any line, management or banquet position. Proven ability to deliver exceptional product in a timely, poised and cost effective manner under high pressure. Demonstrated management and team building skills with proven ability to easily transcend cultural differences.

Skills Summary

Versatile Cuisine

Banquets Operations

Customer Service

Recipe Development

Purchasing

Receiving

Menu Design

Costings

Scheduling

Vendor Negotiations

Marketing & Sale

Kitchen Management

Hiring

Training

Catering

Budgeting

EMPLOYMENT HISTORY

PUBLIX – Naples, Florida

Meat Cutter, 2019 - 2020

Daily meat production and ready foods.

THE ARLINGTON – Naples, Florida

Executive Chef, 2016 - 2019

Writing daily specials and working on new menu development. Setting up main kitchen line for ala carte and banquets.

BEARS PAW COUNTRY CLUB – Naples, Florida

Lead Line Chef, 2015 – 2016 Seasonal

Organized the kitchen on a daily bases and delegating work assignments to the staff. Writing daily specials and working on new menu development.

VASARI COUNTRY CLUB – Bonita Spring, Florida

Line Chef, 2015 Seasonal

Kept all daily specials 5% to 10% under budget by efficient utilization of product that reduced waste. Responsibilities also included all aspects of the line set up, banquet set-up and costings.

CAFÉ PACIFICA – Nosara, Costa Rica

Chef, 2012-2014

Opened new restaurant including menu design, cost control, hiring and training staff. Employed farm to table methods to reduce costs and provide fresh local ingredients.

NAPLES BEACH CLUB & RESORT – Naples, FL

Banquets, 2011-2012

Banquet set-up, preparation and oversight for 50 to 1000 patrons. Provided food prep support for The Grill Restaurant.

CASA REBECA – Nosara, Costa Rica

Consultant/Chef, 2010-2011

Opened boutique bed and breakfast with a local flair and international cuisine.

MARTOHUE PERSONAL CHEF AND CATERING –St Pete Beach, FL

Owner/Operator, 2009-2010Exclusive personal chef services, custom designed menus, purchase, preparation and packaging of meals. Provided catering for gatherings and events from four to one hundred, formal and casual. Also catered breakfast and lunch for preschoolers following Health Department guidelines.

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THE LEESBURG RESTAURANT – Leesburg, VA

Owner/Operator, 2003 to 2009

Redesigned a historic landmark downtown restaurant. Principal architect of purchase, business plan, kitchen and patron area redesign and menu design. Turned existing unprofitable restaurant business to a profitable business in 4 months. Responsible for all food and business operations including budget operations, hiring, staff training, management & scheduling, conceptualizing daily specials, recipe development, food preparation, catering, beverage selection, equipment purchasing, vendor negotiation and management.

CAPITAL RESTAURANT CONCEPTS – Washington, DC

Executive Chef, 1993 – 2003

Restaurants included Paolos Restaurant (Italian Cuisine), Georgetown Seafood Grill (Seafood) and Neyla Mediterranean Restaurant (Middle Eastern Cuisine). Responsible for all aspects of opening a new restaurant concept including hiring all kitchen and stewarding staff, creating recipes, menu design & development and budget forecasting. Additional responsibilities included designing a daily changing menu, payroll, inventory, purchasing, receiving, budgeting and continuing staff education.

SFUZZI RESAURANT– Washington, DC, Chestnut Hill, MA, Philadelphia, PA

Executive Chef, 1989 –1993

California Italian Cuisine Restaurant. Responsible for all day to day restaurant operations as well as hiring, training, payroll and off-site catering to Veterans Stadium.

SHERATON CARLTON– Washington, DC

Executive Chef, 1989; Sous Chef, 1988

A four star American cuisine restaurant with 125 seat dining room capacity and banquet facilities for 1200. Supervised 40 employees. Responsible for all aspects of a re-opening after facility renovations. Additional responsibilities included payroll, budgeting, inventory control, banquets, and vendors.

FOUR SEASONS BILTMORE– Santa Barbara, CA,

Saucier, June 1987 – August 1988

Four Diamond Spa cuisine restaurant with 125 seat dining room capacity and banquet facilities for 2500.

FOUR SEASONS LAS COLINAS INN AND RESORT– Las Colinas, TX

Banquet Chef, January 1985 – June 1987

Assistant Sous Chef/ Executive Steward, Jan. 1985 – Aug. 1986. Supervised 15 employees.

Chef de Partie, January 1985 – April 1986

Education

CULINARY INSTITUTE OF AMERICA– HYDE PARK, NY AOS DEGREE

SHERATON CARLTON – WASHINGTON DC ITT Management Program

Achievements

INVITED TO COOK AT THE JAMES BEARD FOUNDATION – New York, NY

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