David William Stroffolino, C.E.C. 850-***-**** email@example.com 3072 Ironwood Drive Tallahassee, FL 32309
Catering Chef Chef/Manager Metz Culinary Management FAMU Campus 3/2022-present Ordered food. Supervised kitchen staff in preparation of food for events including boxed lunches for sports teams, faculty meetings, fundraiser galas, presidential meetings,. Took inventory. Wrote and costed menus. Went onsite to plate and garnish food for plated events.
Chef/Manager FLIK Independant School Dining
Planned and supervised meal plan for daily operation of 500 student cafeteria. Order and inventory control. Weekly processing of financial numbers. Tracking and recording of HACCP program on Cooper Atkins handheld computer. Scheduled all employees. Responsible for all dietary and allergen protocols.
Personal Chef 12/2017-11/2019
Catering/Banquet Chef-Fifth&Thomas 9/2016-12/2017
Culinary Instructor-Keiser University, Tallahassee, FL 5/2013-7/2016
Planned and taught lessons thru either demonstration in lab or lecture in classroom.
Classes taught include Supervision and Cost Control, Principles Of foods, Dining Room Operations, Pastry and Dessert, and Classical French Cuisine. Culinary Competition Coach. Purchaser.
Executive Chef-Andrews 228 Tallahassee, FL 2/2012-11/2012((left early due to broken knee) Supervised, scheduled, and trained staff of six. Ordered seafood for 228 and Andrews Capitol Grill. Supervised all food preparation for $1.5 million annual sales catering operation.
Salesman-Apex Payroll, Tallahassee/Pensacola, FL 1/2011-12/2011
Developed leads. Called on potential customers. Took customers current payroll figures and developed quote.
Executive Chef-Stinky's Fish Camp, Tallahassee, FL 1/2010-11/2010
Opened new restaurant location. Responsible for hiring, scheduling, and ordering. Fabricated between 25-50# of fish daily. Dealt with all purveyors. Negotiated price of goods. Worked with Front Of House manager to organize wine and beer dinners.
Sous Chef-Stinky's Fish Camp, Santa Rosa Beach/Tallahassee, FL 4/2009-12/2009 Executed daily menu preparation, training, inventory, and ordering for 400-500 cover a night restaurant.
Chef/Owner-Albert’s Provence, Tallahassee, FL 2005-2009
Responsible for oversight of entire restaurant including banquet sales, menu development, inventory/ordering of food and alcohol, food prep/quality control, interviewing/hiring/training/
scheduling/disciplining/firing cooks, dishwashers, servers, bartenders, hostesses, bussers. Supervised staff of twenty-five to thirty people.
Chef/Owner-Stroffie’s Restaurant, Grayton Beach, FL 2003-2005
Operated small restaurant. Supervised staff of eight. Ordered all food, wine, and beer. Did cost analysis. Hired/fired/trained all staff.
Sous Chef-Kool Beans Café, Tallahassee, FL 2002-2003
Responsible for assisting Chef Keith Baxter in daily menu development. Supervised kitchen crew of three in daily setup, prep, service, and cleanup duties. Ordered seafood and produce.
Sous Chef-Mozaic, Tallahassee, FL 2001-2002
Responsible for assisting Chef David McHugh in daily menu development. Supervised kitchen crew of six in daily setup, prep, service, and cleanup duties.
Sous Chef-Alberts Provence Tallahassee 1999-2001
Assisted Chef Albert Ughetto in daily kitchen operation. Supervised kitchen staff of eight in chefs absence. Learned classical French cooking techniques. Trained new cooks.
Associates of Science In Culinary Arts Capital Culinary Institute at Keiser University 2002
Proficient in Microsoft Office. Knowledgeable in current food trends and presentations. Able to read P&L sheets and financial information. Excellent customer service skills.
Certified Executive Chef-American Culinary Federation ServSafe-National Restaurant Association
2003- Spent season working for Americrown, NASCAR’s catering company providing food for skyboxes and sponson parties.
August 2010-Catered Blackwater Music Festival. Took staff of eight one hour away from my restaurant and fed musicians and staff (120-150ppl) lunch and dinner three days.
September 2011-Supervised hospitality department for Blackwater music festival. Supervised service staff and ensured buffet and beverage station was stocked and clean for three days. Served 800 meals.
October 2011-Catered Magnolia Music Festival. Served over 1200 meals total over the course of four days. Designed menu, ordered food, hired staff.
March 2012-Catered Springfest Music festival. Served 1000 meals. October 2012-Catered Magnolia Music Festival. Served 1300 meals. February 2013-Catered Aura Music Festival. Served 600 meals. March 2013-Catered Springfest Music Festival. Served 900 meals.
May 2013-Catered Purple Hatters Ball Music Festival. Served 300 meals. October 2013-Catered Magnolia Music festival. Served 1600 meals. October 2013-Catered Hulaween. Served 3000 meals.
March 2014-Catered Springfest Music Festival.
May 2014- Catered Purple Hatters Ball. Served 300 meals.
October 2014-Supervised Hospitality Department for Magnolia Music Festival. October 2014- Catered Hulaween Music Festival. Served 5000 meals
October 2015-Director of Catering Hulaween Music Festival. Supervised two catering teams provide 7000 meals in three different dining rooms.