Chef de Cuisine

ANDREW WIGGER

**, *** ** ** ***** Nivert, Boîte *, 75015 Paris, France

+**-**-**-**-**-** * ************@*****.*** * http://craftedcreations.wordpress.com/ Objective

Seeking a leadership position in a high class hospitality company, where my experience and culinary specialties will be utilized and challenged with the opportunity to further my knowledge and passion. Qualifications

My work experience spans many different types of establishments from hotels, corporate restaurants, to independent chef/owned restaurants. I gained my knowledge from both on the job training, as well as a culinary degree which taught me all aspects of the restaurant business. From all of this experience, I have learned that the quality and consistency of the finished product is the most important attribute to a financially successful establishment. Throughout my experience in France, I have also begun to understand and speak French at a basic level.

Work History

Frame Brasserie/Pullman Paris Tour Eiffel/Accor Hotels-Paris, France 03/2014-Present Chef de Cuisine

Weekly Menu Development / Costing

Recruiting and Training

Create weekly lunch menus and special last minute items upon request

Manage Kitchen of 13 culinary professionals

HACCP / Food Safety Training

Ordering / Inventory

Restaurant Grown Garden

From Scratch Kitchen

196 Seat Restaurant

Seasonal Food Truck

Custom Hotel-JDV/Commune Property-Los Angeles, CA 10/2013-03/2014 Chef Consultant

Staff Training

Menu Development

Cost Control

Shorebreak Hotel-JDV/Commune Property-Huntington Beach, CA 04/2010-03/2014 Sous Chef/Pastry Chef/ Banquet Chef

Manage Kitchen of 16 culinary professionals

Ordering/Inventory

Menu Development/ Costing

Payroll/Hiring

Safety Committee

Social Media Ambassador For Zimzala

Fish and Meat fabrication

From Scratch Kitchen

Complete Banquet Execution

JDV Rising Star Manager 2012

Brasserie Pascal-Newport Beach, CA 07/2009-7/2010

Line Cook

Working Prep, Sauté, Grill, Pantry and Dessert stations

150 Seat Restaurant

Fish and Meat fabrication

From Scratch Kitchen

Banquet/Party Prep

Ordering

Raglan Road Irish Restaurant-Kansas City, MO 03/2008-06/2009 Sous Chef

Opening Team For Raglan Road

Worked With Award Winning Irish Chef Kevin Dundon

Worked Sauté, Grill, Fry, Pantry, Dessert, Prep and Expedite

200 Seat Restaurant

Baking, Pastry and Menu Development

Practiced Daily HACCP Checks

Michael Smith-Kansas City, MO 07/2007-03/2008

Line Cook

Opening team for Multi-James Beard Winner Michael Smith’s namesake restaurant

Worked Sauté and Grill

Fine Dining 70 Seat Restaurant

Meat Fabrication

Sauce Making

Lidia’s Italy-Kansas City, MO 09/2006-11/2007

Line Cook

Worked With Award Winning Author, Television Chef and Restaurateur Lidia Bastianich

Learned Quality and Volume in 300 Plus Seat Restaurants

Worked Grill, Sauté, Apps, Pantry, Contorni, Pasta and Prep

Fresh Pasta and Sauce Making

Station Trainer

Hotel Phillips-Kansas City, MO 07/2003-09/2006

Sous Chef

AAA Four Diamond, Preferred Hotel

Strong Culinary Foundation

Fine Dining, Casual Dining and Banquet

Three Hundred Cover Banquets

Meat Fabrication

Cities Top Steak House

Menu Development

Worked Grill, Sauté, Pantry, Prep, Expediter in both restaurants

Three Year Apprenticeship

Education

Johnson County Community College Graduated 2006-Apprenticeship Degree Maysville R-1, Maysville Missouri Graduated 2003-High School Diploma References

Banquet Director/Restaurant Manager, Tyree Bosley - JDV Hotels, Huntington Beach, CA 562-***-**** Vice President Food and Beverage, Morgan Plant - KSL Resorts, La Quinta, CA 408-***-**** General Manager, Marco Perry - Noble House Hotels & Resorts, Palm Springs, CA 714-***-**** Chef/Owner, Michael Smith - Michael Smith’s, Kansas City 816-***-****

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