Executive Chef
Resume:
[Cognome] *
Davide Rezzani
Objective
Seeking a full-time position in a stable work environment that will allow me to expand my experience and culinary skills.
Experience
Orofino restaurant; Executive Chef
July 2016-present Fredericksburg VA
● Supervised and worked with line cooks and prep cooks to produce exquisite quality.
● Designed and developed menu and specials.
● Assisted in kitchen design, purchasing of all equipment and small wares.
● Established vendors and maintained inventory and ordering for daily operations.
● Create catering menu.
August 2014-June 2016
I worked for severals catering's company at DC-MD-VA as Chef Event Italian Embassy chef
December 2013-July 2014 Washington DC
● Supervised and worked with line cooks and prep cooks to produce exquisite quality.
[Cognome] 2
● Designed and developed menu and specials.
● Assisted in kitchen design, purchasing of all equipment and small wares.
● Established vendors and maintained inventory and ordering for daily operations.
● Create catering menu
Olives;
Sept 2010-april 2013 /Frederick, MD
● Supervised and worked with line cooks and prep cooks to produce exquisite quality
● Designed and developed menu and specials.
● Assisted in kitchen design, purchasing of all equipment and small wares.
● Established vendors and maintained inventory and ordering for daily operations Hotel DuPont,Sous Chef
nov2009-August 2010 2010/ Washington DC
● Supervised and worked with line cooks and prep cooks to produce exquisite quality, large volume meals.
● Create breakfast menu
● Maintain room service quality and performance
● Provided assistance to the Executive Chef.
Oro Pomodoro;Chef
Sept. 2008 – july. 2009/Rockville, MD
● Designed and developed menu and specials.
● Responsible for budgeting all aspects of kitchen operations.
● Assisted in kitchen design, purchasing of all equipment and small wares.
● Established vendors and maintained inventory and ordering for daily operations.
[Cognome] 3
White Hose executive office; General manager
Oct.2007-sept..2008/Washington,DC
● Supervised and worked with line cooks and prep cooks to produce exquisite quality, meals from breakfast to lunch service.
● Designed and developed menu and specials.
● Responsible for budgeting all aspects of restaurant operations.
● Established vendors and maintained inventory and ordering for daily operations. Just Pasta; Executive Chef
Dec. 2003 – Aug. 2006/Buffalo, NY
● Designed and developed menu and specials.
● Responsible for budgeting all aspects of kitchen operations.
● Assisted in kitchen design, purchasing of all equipment and small wares.
● Established vendors and maintained inventory and ordering for daily operations.
● Responsible for hiring, training and overseeing staff including Sous chef, line cooks and prep staff; balanced staffing level and labor costs to achieve optimum efficiency.
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