Alexander M. Azzam

**** **** ***** **, **** ***

Raleigh, NC USA

Phone: 919-***-****

Email: dyytmp@r.postjobfree.com

OBJECTIVE

Consultant, Restaurant and Menu Development~ Executive Chef for a well-established fine-dining restaurant where my experience and culinary specialties will be utilized in preparing a wide range of cuisines.

Strengths

• Over 14 years experience in the field

• Full range of managerial skills

• Proven ability to produce quickly under pressure, without sacrificing quality

• Mastery of cooking philosophy and technique

• Full catering experience, planning, design, and implementation

• Understanding of all key health and sanitation concerns

• Self-motivated, strong leader with excellent communication skills

• Specialized training in Seafood, Italian and French food preparation and presentation

• Member- American Culinary Association

Accomplishments & PHILOSOPHY

Arnold Ross, the famous mathematician, is known for his quote, “Think deeply of simple things.” I believe that Chefs must understand that simple can be very, very exciting when the basics are not compromised. BENTLEY’S American Grill promises to be an upscale restaurant with signature steaks, meat and seafood. The menu is “continental with a twist,” and will allow clients the freedom to explore a variety of cuisines and cultures.

• Developed and opened the 1st Osteria in the Triangle, September 2007

• Featured Chef in Cary Magazine, DineDoGo, and Wake Living, September 2007-November 2008.

• Featured Culinary Stylist in Pittsburgh City Paper, March 2006;

• Featured Chef in nationally recognized Pittsburgh travel & tourism magazine, “The Point,” June 2002;

• Completed training program at Semi-Ramis Intercontinental Hotel in Cairo, Egypt;

• Completed internship at Le Cordon Bleu in Paris, France;

• Assisted in opening several Italian restaurants in Pittsburgh including, The Pittsburgh Diner, Franco Bravo! And The Pittsburgh Fish Market;

Professional Experience

Consultant

Ongoing

Restaurant management, start-up, staff training, and event planning

Owner/ Executive Chef, Ciao Osteria and Lounge, Apex, NC & 618 bistro& lounge , Raleigh

9/2007- 2010

Consultant and Executive Chef, Bentley’s at Crossroads, Cary, NC

9/2005-9/2010

Interior design of entire establishment; created lunch, dinner and take out menu; managed BOH staff and served as Executive Chef.

Executive Chef &Culinary partner FLAIR Restaurant

9/2005-8/2006

A fine-dining start up establishment in Pittsburgh. Assist with all aspects of management, supervision, training, consulting services to owners on restaurant start up, menu creation/development, purchasing and ordering of all daily inventory.

Executive Chef, the Common Plea, Pittsburgh, PA

6/2003-6/2005

Upscale, high volume, four-star restaurant located in downtown Pittsburgh. Responsible for ordering, food cost analysis, labor control, and organizing special events.

Rated one of the best restaurant in 2004

Executive Chef, Bravo! Franco, Pittsburgh, PA

6/2001- 6/2003

Upscale, high-volume, Italian restaurant 250 seat located in downtown Pittsburgh. Responsible for inventory, weekly ordering, preparing daily menu specials, managing staff in kitchen, training new hires, coordinating large and small banquets, parties, and holiday functions. Prime location for celebrities…

Executive sous Chef, Bravo! Inc., Pittsburgh, PA

8/1999-11/2001

High volume, fine dining Italian restaurant located in Pittsburgh. All meals prepared in front of clients with an emphasis on presentation. Approximately 1,500 covers were presented daily. Responsible for various aspects of food preparation and menus for the daily specials. Main area of expertise at Bravo! was the sauté line where I led the team and trained managers and supervisors.

Executive Sous Chef, Valentino’s Restaurant , Pittsburgh, PA

11/1998-8/1999

A fine dining, Italian establishment seating 100 clients. Responsible for catering the daily menu and preparing approximately 400 covers daily during the week, and 900 covers daily on weekends. Main responsibilities included preparing daily specials, food quality, expediting all aspects of food preparation and presentation, daily inventory, supervision of private parties, banquets, and preparation of special orders.

Executive Sous Chef, Top of the Triangle, Pittsburgh, PA

2/1995-11/1998

Main responsibilities included preparing daily menu items and preparing items for banquets. This was a starting position for me inside the United States where I was trained under Certified Executive Chef Mr. Keith Earl. My responsibilities included: seafood preparation, food presentation, sauté preparation, and banquet preparation.

Education

Bachelor of Arts, Higher Institute for Hotel and Tourism

Cairo, Egypt, 1993

Diploma-Hotel Administration, London Business Institute

Cairo, Egypt, 1989

Internship, Culinary Arts, Le Cordon Bleu

Paris, France, 1988

Diploma-Restaurant Operations, Prince Abdullah El-Sabah School

Cairo, Egypt 1987

References Available Upon Request

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