sous chef

John Bernatowicz

**** ********* **** – Unit *, Jupiter, Florida 33458

561-***-****

Chef / Sous Chef

• Strategic planning, goal setting and forecasting

• Team building – recruiting, training, and, empowerment

• Develop policies / procedures; regulatory compliance management

• Recipe/Menu Development, Costing, Implementing

• Financial management including, budgeting, and forecasting, food cost controls

• Relationship building – guests, purveyors, and ownership

• Deliver guest service excellence; consistently exceed expectations

A dynamic, team-spirited, and results-oriented Chef, recognized for building and

developing highly profitable, sustainable and quality driven kitchens.

Professional Experience

AQUA MARINE GRILL, Florida 05/2007 to Current

Chef

• Directly involved with opening and developing kitchen in this new high end seafood

house. Specific duties including but not limited to:

◦ Menu and Recipe development, policy and procedure implementation, food cost

controls.

◦ Staff hiring / training / cross-training.

• Controlling all aspects of the kitchen to ensure positive sustainable growth both with

staff and sales alike.

Spoto’s Oyster Bar and Grill, Palm Beach Gardens, Florida 2004 to 05/2007

Executive Chef

• Full responsibility for kitchen development including but not limited to: staff, menu,

policy compliance, and product selection.

• Physical plant (kitchen), cleanliness in compliance with Florida state laws. Equipment

maintenance.

• Development of featured menu items to drive sales and impact food cost.

Chuck and Harold’s, Palm Beach, Florida 2003 to 2004

Chef

• Consistently deliver food and labor cost within company budget constraints.

• Develop and train hourly kitchen staff for consistent high end food quality and

presentation.

• Recognized by senior executives for a fluid kitchen operation in relation to cleanliness

and execution.

Professional Experience (Prior to 2003)

Assistant Chef Charlie’s Crab, Jupiter, FL 2000 to 2003

Executive Chef Holiday Inn, Tom’s River, NJ 1991 to 1999

Chef Blue Fountain Restaurant, Tom’s River, NJ 1984 to 1991

Chef Wall Street Restaurant, Brick Town, NJ 1983 to 1984

Education:

Culinary Institute of America Hyde Park, NY

Internship – Fountainbleau Hilton Miami, FL

References and Supporting Documentation Furnished upon Request

Contact this candidate