Thomas Mercer

** ***** ******

South Windsor, CT 06074

860-***-****

Email: adoail@r.postjobfree.com

Personal Objective:

To obtain a culinary management position within the company.

Education:

Johnson & Wales University Providence, RI

Associate of Science, Culinary Arts May 2007

Magna Cum Laude

Work Experience:

Executive Chef, Church & Main Burlington, VT

Nov, 11 - Nov, 12

Sous Chef, Church & Main Burlington, VT

Oct, 10 - Nov, 11

•Supervised all aspects of the kitchen from financial to maintenance

•Created all menus to reflect seasonality of local produce and meats

•Kept a high standard on food while mainting food and labor costs keeping speed and productivity in mind

•Give input on profit and loss meetings on how to reduce costs and improve profit margins

•Develop relationships between the restaurants and local farms

Sous Chef, Max Fish Glastonbury, CT

Oct 07 - Dec 09

•Ran the kitchen in the chef's absence

•Supervised 10 employees on different station ensuring quality of dishes

•Ordered meat and fish to fit the company's need

•Cooked several different types of meat and fish at once to satisfy the customers

•Organized several large off premise catering events

Chef de Partie, Mount Juliet Conrad Thomastown, Ireland

Jun 07 - Sept 07

Nov 06 - Mar 07

•Developed amuses daily to utilize the restaurants inventory and impress the guest

•Ran and supervised the starter section which was responsible for the first three courses of the meal.

•Responsible for preparation of sauces to satisfy the guests

Rounds Chef, Raphael's Bistro Providence, RI

Mar 07- Jun 07

July 06 - Nov 06

• Wrote daily specials for different stations to utilize inventory.

• Assisted the chef with developing and executing menu for fifty plus guest parties to ensure customer satisfaction.

• Worked every position on the line to get us through the rush.

Line Cook, Moda Providence, RI

Sept. 05 - Oct. 06

• Was responsible for doing the produce orders for the restaurant and bar

• Assisted the chef in preparing and plating many seven-course eclectic wine dinners

• Supervised the opening and closing of the kitchen

~References are available upon request. ~

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