Executive Training

Thomas Deville

Los Angeles, CA *****

Tel: 310-***-****

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

www.Chefthomasdeville.com

OBJECTIVE:

Looking to share and teach my “savoir faire” and obtain new experiences in a diverse and dynamic establishment. I am a passionate person who likes to be creative, and inspired by new technique.

SKILLS:

Classically trained in France

Trained and worked for top chefs

Specialty in French cooking

Specialty in Pastries and Desserts

Administrative and Management experience

Comfortable with many varieties of Cuisine

Fluent in French, English, and Spanish

Computer savvy

USA EXPERIENCE:

Juin 2009 – Feb 2011 The Little door / The Little Next Door

Executive Pasty Chef for 2 restaurants

Training and troubleshooting current and new desserts

Administrative and scheduling duties

Controlling food and labor cost

Making sure that the kitchen maintained a good, healthy, and clean environment

Creating and updating all menu items

Hiring/Firing

2009 – 2011 Freelance Consulting Chef / Pastry Chef

Pastry chef for differentes accounts

Creating new menu items

Training the staff

Helping with administrative works

Maintained a good, healthy, and clean environment

Feb 2008 – May 2009 Eiffel Bakery ,Burbank, Ca

Executive Pasty Chef / Owner

Hiring/Training of all BOH staff

Administrative and scheduling duties

Controlling food and labor cost

Making sure that the kitchen maintained a good, healthy, and clean environment

Looking for new account ,create sample

Creating and updating all menu items

Nov 2007 – Feb2008 Royal Claytons, Los Angeles, Ca

Executive Chef

Hiring/Training of all BOH staff

Administrative and scheduling duties

Controlling food and labor cost

Making sure that the kitchen maintained a good, healthy, and clean environment

Working closely with FOH management to attain goals

Creating and updating all menu items

Feb 2006 –Nov 2007 West Restaurant, Los Angeles, CA

Sous Chef /Pastry Chef

Responsible for the training and scheduling of all kitchen staff

Monitoring and tracking BOH costs and budgets

Maintaining health code

Teaching and conversing with the customers about the chefs new menu items

Establishing and updating a dessert menu

Aug 2004 – Feb 06 Mini Bar Restaurant, Los Angeles, CA

Executive Chef/Pastry Chef

Promoted to the executive position after working in the pastry dept.

Food was featured in the Los Angeles Times

I was on the “Where magazine “ as one of the youngest chef in LA

Control all food cost and labor cost

Taking care of all the ordering and inventory of the kitchen

Create most of the special

Jan 2004 – Aug 2004 MIX Restaurant, Los Angeles, CA

Sous Chef/Pastry Chef/ Chief Baker

Developed and created the pastry menu and special desserts

Produced all the bread

Worked on the line as a Sous Chef

Assisted the chef in maintaining food and labor budget

Pastries were photographed by Maryellen, of Los Angeles Magazine

Sept 2003 – Dec 2003 DOLCE Restaurant , Los angeles, CA

Pastry Chef/Head Baker

Daily production of all breads

Maintained high degree of quality and execution

Oct 2002 – Sept 2003 L’Orangerie, Los Angeles, CA

Pastry Chef

Learned and trained with Christopher Eme, voted Best Chef in LA

Executed a variety of difficult pastry dishes

Maintained a high degree of production and quality

Feb 2002 – Oct 2002 Marigold Café& Bakery, Colorado Springs, CO

Pastry Chef

Provided all daily needs for pastries and baked goods

Worked on the line as the grill and sauté

1997 to 2002 French experiance in 2 Michelin Resataurant

Available to see on request or online

Also Portfolio available

Contact this candidate