Executive Food
Resume:
Bruce B. Piatek II, C.E.C.
Cell #636-***-****
*************@*****.***
OBJECTIVE
To work in a professional environment where my skills
and talents as a chef can be best utilized.
PROFESSIONAL POSITIONS
Chase Park Plaza Royal St Louis, MO
Chef de Cuisine 09-2019-current
Responsibilities include; operations of The Preston (upscale dining restaurant) & The Chase Club (casual style restaurant), 38-D.R., ordering, menus & recipe development, coaching, training, scheduling, interviewing & hiring of team members.
3-million combined outlet revenue
Mercy Hospital South St Louis, MO
Executive Chef 1-201*-*-**-****
Responsible for acute patient care, cafeteria, Doctors Lounge, special events, caterings and retail outlets
70 million annual hospital wide revenue
Daily Meals served: patient meals 1,200; cafeteria 900; Dr’s Lounge 190 + caterings and special events
Villa Antonio Winery Hillsboro, MO
Executive Chef 2016-2017
Responsible for all aspects of the kitchen, including maintaining food and labor cost, creating menus, training of staff, wedding functions, special events, wine dinners, casual dining fair, off site catering
1 million annual food sales
Ameristar Casino & Resort St. Charles, MO
Chef de Cuisine May, 2015-2016
Amerisports Sports Bar; high volume, faced paced, casino & sports driven outlet
2.8 million annual food sales
Adopt a Ship Program Norfolk, WV
Chef Instructor/Le Cordon Bleu Liaison May, 2013
Instructed CS’s aboard the U.S.S. George H.W. Bush for a two week “underway”, teaching the crew basic cooking fundamentals & skills
Le Cordon Bleu, College of Culinary Arts St. Peters, MO
Chef Instructor 2009-2015 Instruct given foundation courses, through theory, lecture and practical application
Saint Louis Club Clayton, MO
Chef Tournant 2009
Responsible for assisting any area within the kitchen: banquets, a la carte dining, garde manger and butchery
Eleven -Eleven Mississippi St. Louis, MO
Executive Sous Chef 2004-2005
Executive Chef 2005– 2009
Responsible for all aspects of the kitchen, including maintaining food and labor cost, creating menus, training of staff, a 175 seat wine country Bistro with an emphasis on Tuscan and northern California Cuisine.
2.5 million annual food sales
Harry’s Restaurant & Bar St. Louis, MO
Executive Sous Chef 2001
Executive Chef 2001 - 2004
Responsible for training and organizing the staff, maintaining food and labor costs, providing exceptional food for a 300 seat casual-fine dining restaurant, plus private functions, special events and off site promotions.
1.2 million annual food sales
Meadowbrook Country Club Ballwin, MO
Executive Sous Chef 1998-1999
Executive Chef 1999–2001
Responsible for training and organizing the staff, maintaining food and labor costs, providing food for a 100 seat casual dining room, 60 seat fine dining room, 7 banquet rooms, snack bar, pool area and all golf outings.
1.4 million annual food sales
Charlie Trotter’s Chicago, IL
Guest Chef 2000
Worked as a guest chef for a week. At this time this was considered the #1 restaurant in the U.S. and also one of the best worldwide restaurants. “A Mobile Five Star Restaurant”
Saint Louis Club Clayton, MO
Banquet Chef 1997 – 1998
Responsible for all club banquets, private parties and supervision of banquet staff
EDUCATION
CDM/Certified Dietary Manager
ANFP/Association of Nutrition & Foodservice Professionals 2018
Bachelors of Arts Scottsdale, AZ
Le Cordon Bleu/Hospitality/Culinary Management/Online 2014
Certified Executive Chef
American Culinary Federation 2004-Current
Smokehouse & Condiment Workshop Napa Valley, CA
The Culinary Institute of America 2004
Associate of Applied Science St. Louis, MO
Hospitality Studies/Culinary Arts 2000
St Louis Community College at Forest Park
PROFESSIONAL AFFILIATIONS
ANFP/Association of Nutrition & Foodservice Professionals 2018-current
American Culinary Federation 1993-current
St. Louis Chefs de Cuisine Association 1993-current
AWARDS/HONORS
Missouri Restaurant Association Show St. Louis, MO
Hot Food Competition/Mystery Basket 1994
*Bronze Medallion
Hot Food Competition/Mystery Basket St. Louis, MO
*Bronze Medallion 1996
Hot Food Competition/Mystery Basket St. Louis, MO
*Silver Medallion 1998
Contemporary Hot Food Competition St. Louis, MO
*Silver Medallion 1998
Hot Food Competition/Mystery Basket St. Louis, MO
*Silver Medallion 1999
Contemporary Hot Food Competition St. Louis, MO
*Silver Medallion 1999
Hot Food Competition/Mystery Basket St. Louis, MO
*Bronze Medallion 2000
Contemporary Hot Food Competition St. Louis, MO
*Certificate of Participation 2000
Hot Food Competition/Contemporary St. Louis, MO
*Gold Medallion 2001
Certified Angus Beef Competition St. Louis, MO
Hot Food Competition/Contemporary 2-man 2002
*Gold Medallion
Hot Food Competition/Contemporary St. Louis, MO
*Bronze Medallion 2012
Hot Food Competition/Contemporary St. Louis, MO
*Bronze Medallion 2013
Greater Indianapolis Piazza Foods Competition Indianapolis, IN
Hot Food Competition/Contemporary 2013
*Gold Medallion
St. Louis Taste of Elegance St. Louis, MO
* People’s Choice Award 1998
*Third Place 1999
*Third Place 2001
*Second Place 2005
*Third Place 2006
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