JONATHAN ATANACIO

***** ******** *** ****. #****

Tampa, Florida 33716

718-***-****

E-mail: adeetd@r.postjobfree.com

OBJECTIVE Looking for an opportunity to become a Chef in a new or established restaurant.

EDUCATION 1/2002 – 2/02 – American Bartenders School, New York, NY 11/99 – 9/01 - New York Restaurant School, New York, NY Associate of Occupational Sciences,

Culinary Arts and Restaurant Management

09/96 – 07/99 – LaGuardia Community College, L.I.C., NY Associate Degree in Liberal Arts

08/15 - WSET Wine Education, Tampa FL

Level 2 Graduate.

EXPERIENCE 7/19 - 3/20 The Karol Hotel, Clearwater, FL Executive Chef - Open Chef. Working on budgets, all restaurant menus

(breakfast, lunch, dinner, brunch) as well as banquet menus. Restaurant and Kitchen Layout, helped with blueprint review and opening OS&E for restaurant and banquets. Responsible for hiring all Front of House and Back of House management. Responsible for all Food and Beverage operations.

10/13 - 6/19 Epicurean Hotel Tampa, FL

Sous Chef / Chef de Cuisine - Part of the opening team of the hotel. Assisted in the hiring of new employees, menu development, scheduling and kitchen organization. Responsible for ordering as well as supervision of 15 to 20 staff members at a given time. Responsible for breakfast, lunch and dinner. Responsible for banquets and private dining parties. Responsible for the growth of our internship program with students domestic and abroad. Serve Safe Certified.

04/12 - 06/13 - Olives by Todd English NewYork, N.Y. Chef De Cuisine - Assisted with the re-launch of Olives in the W hotel in Union Square, Scheduling as well as hiring and firing, payroll, menu development, training staff, ordering and monitoring food and labor cost, assisted Todd English in food demonstrations and photo shoots, monitor overall day to day operations of the restaurant including breakfast, lunch, dinner and room service for the hotel.

04/11 - 09/11 - Resto Restaurant NewYork, N.Y.

Sous Chef - Butchering of whole pigs, goats and lamb (25-30#s), light sausage preparation, daily specials, supervision of all back of house staff, preparation of whole animal feasts. Ordering, hiring and firing, inventory as well as new creating new menu items. 06/10 - 04/11 - Ca Va Brasserie New York, N.Y.

Chef De Partie - part of the grand opening of the Intercontential hotel restaurant, helped set up line as well help with new menu development. Worked grill station as well as become lead line cook. Helped train new line cooks and set standard for future employees.

07/03 – 06/10 – Aquagrill Restaurant New York, N.Y. Chef de Cuisine/Sous Chef – responsible for all of the day to day operations including, ordering, hiring and firing, daily specials, menu planning, expediting, basic maintenance.