Chef/Sous chef

Geno A. Fontanoza

***** ******* **.

Diamond Bar, CA. 91765

Ph: 909-***-****

E-mail: *******@*****.***

Chef

Specializing in Pan Asian and Global cuisine.

Tactile, Team-Player, Passsion for food.

Overview Over ten year's professional cooking experience. Exemplify

leadership qualities and professionalism, backed by a

verifiable record of achievement.

Consistently maintain productivity and morale on entire hot

and cold line at award winning, Zagat rated Social House (Las

Vegas).

Areas of expertise

-Certified chef, Le cordon Bleu (Pasadena)

-Lead line cook with knowledge of all kitchen equipment and

stations on the line for multi million $ restaurant.

- Trained by Joseph Elevado and Ben Dayag of Nobu (Las,

Vegas) and Sheridan Su of Sona (Los Angeles).

- Banquet experience with 800+ guests.

-Training others for all stations on food line.

Professional experience

Social House, Treasure Island, Las Vegas. 2006-Present

Lead Line Chef.

- Lead Line cook for a multi million dollar restaurant serving Pan-Asian

cuisine.

-Train others on using and maintaining kitchen equipment, cooking

techniques and all other aspects of running the food line.

-Create daily specials with the knowledge of maintaining food cost.

Kings Fish House, Las Vegas 2005-2006

Sauté Cook

- Lead sauté cook for high vo lume, upscale casual seafood restaurant.

- Help train others in basic techniques of cooking.

Salo-Salo Grill, West Covina, Ca. 2002-2004

Head cook

- Head cook for small family owned restaurant.

- In charge of all aspects of kitchen from training to daily specials.

Education & Qualifications

- Graduate California School of Culinary Arts Le Cordon Bleu

Pasadena, Ca.

- Member of safety committee for OSHA .

References and supporting documentation furnished upon request.

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