Sous Chef Executive

John Frank Checchia

*************@*****.***

Cell: 267-***-****

Professional Experience:

August 2012 Riviera Italia, Rosyln PA Chef

To March 2013 Responsible for all weekly ordering, inventory, daily menu selections

Training of line cooks to handle main sauté, met with and coordinated

With clientele for banquet facility needs, reported directly to owners.

02.29.2011 to Ristorante Positano of Ardmore PA

05.2009 21 West Lancaster Avenue, Ardmore PA 19003

11.19.2007 to LaCucina Varallo, 1635 S 10th Street Philadelphia PA 19148

03.09.2009 Head Chef of their 45 seat BYOB local South Philadelphia favorite known for its bakery

items. We served a wide variety of homemade pasta along with butchered veal and other

Specialty dishes.

4.2005 To LaTaverna Bar and Grill, 756 Haverford Road, Bryn Mawr PA 19010

7.2007 Executive Chef’s position at this facility which accommodated the simplest of dining

Experiences of either a light meal at their bar/dining area or an elaborate affair for a

Shower or special occasion in either of their banquet rooms

04.2003 To Philadelphia Park Turf Club (OTB) 700 Packer Ave, Phila., PA Kitchen Manager

02.2005 Responsibilities included daily menu specials, weekly food ordering, and monthly inventory along with the management of kitchen and wait staff. Their restaurant, deli and banquet facilities were able to accommodate patronage on average of 250 persons

07.1995 to L a Collina Authentic Italian Cuisine 27-41 Ashland Ave, Belmont Hills PA Sous Chef

04.2003 Employed with this well-renowned Italian restaurant as their night Sous chef, on average

we accommodated meals for 250 patrons and 20 + personnel

11.1998 Act Retirement Life Communities – Normandy Farm Estate Full-time a.m. Medical/Breakfast Cook

To 1993 Sodexho Marriott Services Rohm & Haas Company Research Laboratories Spring House PA

Provided corporate catering throughout the entire business complex

Northwestern Institute and the Malvern Institute – Fort Washington & Malvern PA

On Call Sous Chef for Both medical facilities

10.1993 to San Marco Restaurant, Bala Cynwyd PA – Sous Chef and Main Sauté

06.1995

10.1987 to Ristorante Trevi, Philadelphia PA 19115 – Sous Chef and Main Sauté

10.1993 Maintained the quality of food preparation according to classic Italian cuisine for an average of

110 + customers and 15 + co-workers. Responsibilities included inventory, stock rotation, weekly meat,

Fish and fresh fruit/vegetable ordering. Also coordinated daily and dinner menu selections for the day.

Prepared fresh pasta, veal and fish dished made to order.

EDUCATION: Bucks County Community College graduated with degree Spring 1994

Community College of Philadelphia graduated with a general degree in spring 1990

George Washington High School graduated with a diploma in 1986

References can be furnished upon request.

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