Dan Abney Jr.

***** ******* *** *******, ** *****

909-***-**** or 909-***-**** (adwhyi@r.postjobfree.com)

Objective: A position where I can utilize my 38 years experience in management, restaurants, hotels, country clubs & catering companies as an executive chef. I have a strong background in all areas of operations, financial responsibility, staff development, product flow & menu writing.

Education: *The Culinary Institute of America-Graduated August 1992

*Orange Coast College-Culinary Arts-Graduated June 1990

.Coastline Regional Operational Program-Cook/Chef Assistant

Experience:

11/05-Present The Chefs Table Catering and Events

CA Founded in 2005 and as the owner and Chef, I oversee all areas of operations: Advertising, promotions, sales coordinating, staffing, cost efficiencies, inventory and menu development.

10/21-02/23 Lake Oak Meadow Winery

CA I opened a Bistro for them adding a new line of revenue for the vinery, also wrote a paring menu where dishes were crafted to pair with their wines. I am in charge of overseeing all the weddings and banquets. As Executive Chef I staffed, trained, ordered all food for the banquets and bistro, menu costing, inventory, organizing product flow, and managing the events.

04/12-12/20 Electra Cruises

CA As the Executive Chef I oversaw 5 different yachts working parties of 35-300pp. responsible for the planning of the menu, food tastings, staffing, purchasing, organizing the staff and inspecting the yachts to make sure it’s up to the company standards.

03/10-04/12 Sierra La Verne Country Club

CA As the Executive Chef my responsibilities were to maintain the highest quality of food at the food and labor cost they expect. I wrote all menus, breakfast, lunch, dinner and special events. I also did a complete break downs of all the menu items and banquets for the accounting.

12/07-03/10 Electra Cruises

CA I held several titles Chef du jour, coordinator, Lead Server, bartender & Second Mate. I worked on 5 different party yachts of 35-300pp. From set ups, break down assisting the Captain as well as the planning of the menu with the clients, and hosting their private food tastings

04/06-12/07 Arrowhead Country Club

CA As Executive Chef of a private course my responsibilities are to maintain the highest quality of food at the food and labor cost they expect. I wrote all menus, breakfast, lunch and dinner, and special events. I coordinate with the hostess to make sure all details are taken care of. I also participate in creating social events for the members throughout the year.

11/05-04/06 SWK Properties and SMG Management

CA At SWK Properties I consulted the Chefs at the Sheraton and the Holiday Inn on how to run a more productive kitchen in presentation, menu ideas, food cost, banquet execution, and labor. SMG Management runs the Convention Centers in Long Beach and Ontario. My responsibilities included cooking, organizing and managing various stations

03/01-11/05 Alta Vista Country Club

CA My responsibilities as Executive Chef include all aspects of the kitchen. I managed 10-14 employees including the main kitchen and a snack shop. We had breakfast, lunch and Sunday brunch, 1-5 banquets a day and the appetizer bar on Wednesday through Sunday.

01/00-03/01 Holiday Inn

CA As the opening Executive Chef I managed all aspects of the kitchen, and filled in as M.O.D. for the hotel. We ran a breakfast, lunch, dinner, room service menus and Sunday brunch.

05/96-01/00 Five Feet Restaurant

CA My Responsibilities as Sous Chef was ordering, organizing, managing, and working on the line were needed, working catering parties, and creating ordering forms.