Paul Despotakis

*** ******

San Francisco

California 94114

415-***-****, cell 415-***-****

aduvpo@r.postjobfree.com

Qualifications

I am a highly motivated, experienced and hard working, hands on chef. I am a good teacher, manager and organizer, with a broad range of cooking, production and management skills.

Current with local and state health and labor laws, farm to table cuisine, BOH computer tools, ServSafe certified

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Employment

2021 Reef Technologies, Sushi Chef, HACCP compliance, proper handling of time sensitive food,

Excellent knife technique and traditional preparation of rice

2020 BCI, working on secure DOD property, HACCP compliance number one priority, food safety

And HACCP absolute compliance number one priority,

2020 Big City Catering

2018 Chef, responsible for kitchen production, food quality, on site set up and execution.

Event management, client interaction, breakdown of event, load out and venue cleaning

(as required)

2017 Executive Chef, Kincaid’s Bayhouse, met or exceeded food and labor cost and projections

2018 $6.5 million in sales

Managed a staff of 25, hired, trained and coached team members, met company standards for

Menu adherence and development

2017 Chef, Jillian’s at the Metreon, Responsible for all aspects of kitchen, hiring, training, menu development, banquets and special events, food and labor budget management

2015 Executive Chef Daily Grill, San Francisco

2013 Responsible for all aspects of kitchen, P&L, hiring, training, facility management, food quality

2013 Café Flore, Iconic neighborhood restaurant, event space and cafe, Chef and FOH manager (except alcohol program) classic American cuisine and café menu. Responsible for daily operations, social media, HR, P&L, 600 meals a day

2012Executive Chef, BoilerHouse at Craneway Pavilion

2010Responsible for all aspects of restaurant, on site catering as well as off site catering.

Hiring, training of staff, menu and recipe development. Food and labor cost, as well as

developing new sales, working with local farmers and purveyors.

Contemporary American cuisine

2010 Executive Chef, Mythos Bar Restaurant

2009 Opening chef, created menu, set up HR, handled permits and licenses, responsible for all aspects of kitchen and facility management. Hired and trained both FOH and BOH staff. Responsible for food

and labor cost. Hands on chef, butcher, baker, lead prep, lunch, dinner and banquet service.

Contemporary Greek/Seafood cuisine

2008Production Chef, Melons Catering

2004Responsible for quality and portion control, recipe development, training and sanitation

Butchery and charcuterie

2004Executive Sous Chef, McCormick & Kuleto’s

2002Responsible for purchasing, food and labor cost, scheduling and training, banquets, safety and

Sanitation, facility maintenance and menu development

Charcuterie, special events, expediediting for main restaurant

Restaurant, banquets, meeting and outside catering. Reorganized procedures, staffing, menus and kitchen facility

1997Executive Sous Chef, Paula LeDuc Fine Catering

1995Duties included: A broad array of kitchen duties for large catering facility. Responsible for

Hiring, training and scheduling the kitchen staff, food and labor cost, budget and menu development. Also organized scheduling of off-site staff and equipment.

1994Sous Chef, Embarko

1993Duties included: Responsible for daily and weekly menu changes, dessert specials, ordering

Scheduling, sanitation and dinner service expediting

1991

Additional Work History

2008Betty Zlatchin Catering, Site Chef

2004 All aspects of food production and presentation, kitchen and on-site

2003 James Reid & Company

1996All Aspects of food production and presentation, kitchen and on-site

1998Guest Chef, Fanfare Catering. U.S. Olympic Trials

Responsible for all daily production, food and labor cost, inventory, sanitation

1997Expediter/Line Chef, Farrollon

Duties: Prep and dinner service, Expediting

1995Taste Catering

1991Duties included: All aspects of production and presentation, both kitchen and on-site

1996Paula LeDuc Fine Catering

1991 Duties included any and all aspects of food preparation or food handling and sanitation

2002Sous Chef, Palio di Asti

2000Duties included: Menu writing, production and,

2001 training for satellite restaurants. Banquets

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