Staff Executive
Resume:
Wantagh, NY *****
*****.**********@*****.***
Brian Arbeit
OBJECTIVE: To obtain a position providing an opportunity for advancement which fully utilizes my extensive experience as a professional chef in both large and small kitchen operations in restaurants and hotels.
EDUCATION
Culinary Institute of America Graduated: 1994
AOS Degree in Culinary Arts
Nassau Community College Graduated: 1989
AOS degree in Restaurant and Hotel Management
PROFESSIONAL EXPERIENCE
JAKES – Huntington, NY 2004 – 2008
Executive Chef
• Supervised the work and activities of staff
• Responsible for menu planning and daily specials
• Responsibilities included: inventory control, ordering of supplies
INN ON MAIN – Farmingdale, NY 2000 – 2004
Executive Chef
• Supervised the work and activities of four employee staff
• Responsible for menu planning and daily specials
• Purchased all kitchen products and equipment
• In charge of hiring both kitchen and front of house staff
JOHN ANTHONY’S – Babylon, NY 1998 - 2000
Catering Chef
• Prepared food for private parties, weddings, holiday parties, ect.
VANDERBUILT – Plainview, NY 199
JOHN ANTHONY’S – Babylon, NY 1998 - 2000
Catering Chef
• Prepared food for private parties, weddings, holiday parties, ect.
VANDERBUILT – Plainview, NY 1997 – 1998
A la Carte Chef
• Supervised a staff of eight employees
• Responsibilities included creating daily specials and scheduling line cooks
FUIME RISTORANTE – New Castle, England 1996 – 1997
First Chef
• Responsible for line cooks
• Prepared sauces and pasta dishes
• Responsibilities included: inventory control, ordering of supplies
MAX GRILL – Boca Raton, FL 1994 – 1996
Line cook
• Created Daily Specials and prepared various soups
BOCA RATON HOTEL & COUNTRY CLUB – Boca Raton, FL 1994 - 1995
Line Cook
• Worked in all facets of the kitchen
CODY’S AMERICAN BAR AND GRILL – East Meadow, NY 1987 - 1992
Line Cook
Started in the pantry making salads and dressings, eventually moved up to Line Cook
• Worked sauté station and broiler as cook
References available upon request.
7 – 1998
A la Carte Chef
• Supervised a staff of eight employees
• Responsibilities included creating daily specials and scheduling line cooks
FUIME RISTORANTE – New Castle, England 1996 – 1997
First Chef
• Responsible for line cooks
• Prepared sauces and pasta dishes
• Responsibilities included: inventory control, ordering of supplies
MAX GRILL – Boca Raton, FL 1994 – 1996
Line cook
• Created Daily Specials and prepared various soups
BOCA RATON HOTEL & COUNTRY CLUB – Boca Raton, FL 1994 - 1995
Line Cook
• Worked in all facets of the kitchen
CODY’S AMERICAN BAR AND GRILL – East Meadow, NY 1987 - 1992
Line Cook
Started in the pantry making salads and dressings, eventually moved up to Line Cook
• Worked sauté station and broiler as cook
References available upon request.
• Responsible for menu planning and daily specials
• Purchased all kitchen products and equipment
• In charge of hiring both kitchen and front of house staff
Contact this candidate