Executive Chef F B

Tom Cholakis

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

205-***-****

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

Ln,Vestavia, Al

Skills

• Servsafe Certified

• Culinary Trends

• Signature Dishes Creation

• Multitasking

• Food and Beverage Pairing

• Recipe Development

• Food Preparation and Safety

• Garnishing and Plating

• Food Preparing, Plating and Presentation

• Kitchen Operations Oversight

• Attention to Detail

• Create Recipes

• Cost Control F&B

• Menu Planning

• Catering and Events

• Kitchen Equipment Operation

My Foundation: Mentors

Mr. Paul Bocuse 3 Michelin Star Lyon, France,

and Mr. Takashi (Tony) Murakami St. Charles Golf

& Country Club, Winnipeg, Canada Chaîne des

Rôtisseurs and Master Chef

Professional S ummary

I am a P rofessional Working Traveling Task F orce E xecutive Chef/ Galley Chef for the past 45 years. With over four five Years Experience in the Culinary A rts. I Possess Excellent Organizational Skills, I'm Flexible while Focused, Knowledgeable in M ultiple Cuisines and Great Team L eader! A lso working with unions in the past four plus years with great results., Hardworking and passionate job seeker with strong organizational skills eager to secure entry- level [Job Title] position. Ready to help team achieve company goals. Detail- oriented team p layer with s trong organizational s kills. A bility to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Professional Experience

Traveling Task Force Executive Chef 02/2015-Present Cruise Ship, Navy Ships,Oil Rigs

The Dominick Hotel Manhattan, NY Westin Domain Hotel, A ustin Texas, Teaneck Marriott Hotel New Jersey, Westin New York Grand Central Hotels & Resorts. Reduced Labor costs from 15% to 12% By collaborating. Reduced f ood cost f rom 25 % to 17.5% B y p roper utilization of f ood. P romoted B anquet Cook to J r. Sous due to remarkable tenure and hard work. He developed Holidays Banquets, Employee banquets. Pre-Conference Planning Restaurant and Large Groups Helped to develop proper training programs to assist with retention activities. Plus 85% were Union Both Kitchen, Front of House, Banquets. Majestic Catering Company Head Chef 10/2011–01/2015 Sales Volumes: $5M Catered M ultiple Venues, B reakfast/Lunch/Dinner B anquets/Buffets Created D ietary M enus: D ining, Special Events and Weddings. Planning, Ordering, Scheduling and Inventory Food Cost Analysis North American Country Clubs/Executive Chef 04/1986-09/2011 St. Charles\ ICC Increased customer satisfaction with a focus on excellence. Reduced Food costs from 29% to 21% by paying attention day-to-day D eveloped new menu items f or restaurant emphasizing team work B rand s tyle with I ncreased Restaurant Fine Dining sales by 15% Contemporary Mediterranean, European and North-American Cuisine Westin Hotels Winnipeg Toronto Chicago O'Hare, Drake Hotel Young Inspiring Chef 01/1978 —03/1986

My E arly E xperience with Westin H otels was the F oundation of my, Culinary A pprenticeship Year Fine Dining Restaurants & Fast Casual Dining Restaurants Fortunate to work with Acclaimed Great Chefs from Around The World Self-motivated, with s trong s ense of p ersonal responsibility, P roven ability to learn quickly and adapt to new situations, Worked well in team setting, providing support and guidance, Worked effectively in fast-paced environments, Skilled at working independently and collaboratively in a team environment Pfizer Four Vaccine 10es /w Cards

All B ooster Shots-Flu/Vaccines & B oosters Up To D ates 1/1/25 Certifications/ Credentials

Servsafe Certified, E NG-1 & M MC RED B OOK USCG

CulinaryArts Institute 1986

Switzerland 1991-94 Chaine D es Rostisseurs 2010

Culinary Competition1986-2004

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