On-Site Chick-Fil-A
Resume:
ABOUT
DREAM JOB
EXPERIENCE
via Culinary Agents
Oct. 2020 to Mar. 2022 (1 year and 5 months)
Role & Tasks
--Extremely Greeted guests high--volume Entered location orders
-Prepared beverages & assembled orders
-Performed additional duties (cleaning, etc.) as needed Jan. 2020 to Present (3 years)
Role & Tasks
-Assist in prepping, packing/unpacking for catering events
-Cooking and preparing fresh food on-site
-Serving & bartending -Guest relations
Trained Chef with a pedigree including a Bachelor's in Culinary Arts with a concentration in French cooking techniques from L'Academie de Cuisine in Bethesda, MD. 40+ years experience in kitchens, restaurants, and high-end hospitality including a seven year stint at the Ritz-Carlton in Pentagon City, VA. Open to any and all opportunities to utilize my extensive cooking knowledge and/or genuine passion for providing superior guest experiences in either the front or back of house.
to be a culinary instructor and pass on my knowledge to students in vocational or culinary school to advance the art of fine cookery.
Resume 1 of 3
Jul. 2017 to May. 2020 (2 years and 10 months)
6220 Leesburg Pike, Falls Church, VA 22044, United States Role & Tasks
-Frequently opened front of house, prepped server stations
-Convivial relations with guests,developed close friendships with regulars and newcomers alike
-Derived great satisfaction from providing a superior guest experience
-Extensive understanding of POSi (point-of-sale interface)systems Server – Dogfish Head Alehouse
Assistant Captain – The PartyBee Events
Counter Server – Chick-Fil-A 6108C Arlington Blvd. Falls Church, VA 22044
Oct. 2006 to Jan. 2011 (4 years and 3 months)
Role & Tasks
-Farm-to-table concept featuring local, seasonal, whole produce
-Ordering & Receiving, Inventory
-Responsible for breakdown of full animals and fish for portioning and prep
-Catering prep & event execution
-Assisted in developing and preparing custom menus for one-off event wine tasting dinners - Filled in at any and all stations during service (saute, grill, garmo, etc)
-Responsible for cleanliness & organization of both cold and pantry food storage areas Sous Chef – Food Matters 4906 Brenman Park Dr. Alexandria, VA 22304 Oct. 2020 to Mar. 2022 (1 year and 5 months)
Role & Tasks
-Shipment reception
-Inventory, stocking, and organizing
Shipping and Receiving Clerk – Chick-Fil-A 6108C Arlington Blvd., Falls Church, VA 22044
William Vitti
Temple Hills, MD
culinaryagents.com/talents/1291986-William-Vitti
Chef – Shooter McGee's
via Culinary Agents
Line Cook – TGI Friday's 12147 Rockville Pike, Rockville, MD 20852 1988 to 1994 (6 years)
Role & Tasks
-Extremely high-volume location
-Cold side & fry station
-Kitchen maintenance & cleaning as needed
-Occasionally worked front-of-house
Sous Chef – E.R. Bradleys 7016 Wisconsin Ave., Bethesda, MD 20814 1985 to 1987 (1 year)
Role & Tasks
-Ordering, receiving, inventory
-Oversaw extensive buffet
-style brunch service featuring typical fare as well as raw bar, carving & omelette stations, and a made to order fry station
-Supervised kitchen staff of seven during lunch and dinner service
-Filled in at all stations during service as needed (saute, grill, garmo, etc.) Server – Fenwick Inn
May. 1987 to Aug. 1987 (3 months)
13801 Coastal Hwy, Ocean City, MD 21842, United States Role & Tasks
-Summer job straight out of culinary school
-Fine dining restaurant located atop the beautiful Fenwick Inn one block from the Ocean City boardwalk
-Developed foundational skills in high end hospitality and guest service Aug. 2003 to Aug. 2005 (2 years)
5239 Duke St, Alexandria, VA 22304, United States
Role & Tasks
-Menu formulation, ordering, receiving, inventory
-Created new specials that were regularly added to menu
-Led kitchen staff of 6 including line cooks, prep cooks, and porters
-Supervised cooks during lunch & dinner service and helped run all stations (saute, grill, garmo, etc.)
Cook I – The Ritz-Carlton Pentagon City
Jan. 1997 to Aug. 2003 (6 years and 7 months)
1250 South Hayes Street, Arlington, VA
Role & Tasks
-Kitchen garde manger, breakfast/brunch cook, banquet prep/cook, pastry kitchen
-Dessert station & raw bar at the hotel's fine-dining lounge & restaurant (The Lobby Lounge & Grill Room)
-Overnight cook for room service & all overnight employee meals
-Cook-to-order buffet-style brunch station utilizing mobile saute to prepare custom orders for guests (egg dishes, pancakes, waffles, french toast, etc.) Awards
Employee of the Month January 1997
Resume 2 of 3
William Vitti
Temple Hills, MD
culinaryagents.com/talents/1291986-William-Vitti
SKILLS
INTERESTS
LANGUAGES
via Culinary Agents
CERTIFICATIONS &
COURSES
Spanish (Basic)
Oct. 2010 to Oct. 2010
Cooking, Baking, Dogs, Movies & Television, History, Travelling & Sightseeing, Sampling new and different cuisines, Fishing & Crabbing, Golf
Highlighted
French Cuisine, Cooking for Catering and Events, Plating and Presentation, Cleaning / Sanitation, Food Safety Knowledge, Advanced Knife Skills, Friendliness to Guests, Ordering / Purchasing, Inventory Management, Hospitality Driven
Culinary & Kitchen
Banquet Cooking, Deep Fryer Use, Dishwashing, Dressing Making, Fish Butchery, Flambéing, Flattop Grilling, Grilling, Italian Cuisine, Kitchen Equipment Use, Kitchen Management, Making Pasta, Making Pizza Sauce, Meat Butchery, Pasta Cooking, Pastry Equipment Use, Pastry Plating, Pizza Cooking, Pizza Making, Pizza Oven Use, Portioning, Prepping Ingredients, Sauce Making, Sauteing
Baking & Pastry
French Pastry Knowledge, Pastry Knowledge, Pastry Making, Pizza Dough Making Cross-Functional
Can Lift Up to 50 Lbs, Communication, Creating Strong Guest Relationships, Teamwork Service
200 Covers Per Night, Banquet Service Knowledge, Catering Service, Ensuring Guest Satisfaction Business Operations
Receiving, Safety and Sanitation
Wine & Beverage
Beer Storage Procedures, Pouring Beer
Resume 3 of 3
ServSafe – ORS Interactive Inc
EDUCATION
May. 1985 to May. 1988
Bachelor of Culinary Arts Degree
Description
Since 1976 L'Academie de Cuisine has been training promising students of the culinary arts. Basing student's education on the principles of simple, clean technique and frequent, dedicated practice.
They were one of the premier culinary institutes in the Washington, DC area and one of the best culinary schools in the entire United States. Students received hands-on, well supervised training as well as plenty of time to work in independent and team projects honing culinary skills in a multitude of different and valuable ways. They featured intense classes with small numbers and careful training and supervision. L'Academie abruptly announced their closure in 2017 due to decreasing enrollment and financial difficulties.
Culinary Arts & French Cuisine – L'Academie de Cuisine, 5021 Wilson Ln., Bethesda, MD 20814
William Vitti
Temple Hills, MD
culinaryagents.com/talents/1291986-William-Vitti
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