Chefilious

Robert Brandt

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

Wilmington De.****5 Tp302-***-****) cell

OBJECTIVE. Chef

HIGHLIGHTS OF PROFESSIONAL EXPERIENCE

20+years professional experience in restaurants , Well rounded in the kitchen as well as front of the house experience.familiar with American Cuisine,Italian,&light

Mediterrian. also some baking.

Skills include culinary design ,special menu creations,foodcost analysis budgeting,inventory control,purchasing,plate presentation.creativity.

PROFESSIONAL EXPERIENCE

Four Days Inc.Old NewCastle 2007 to 2008 Att: Ex Chef Dan Dogan

Chef:

Responsible for all kitchen operations including banquets,recipes,inventory,training,Daily lunch&dinner features,cooking on the line.

Columbus Inn. Wilm De. 2005 to 2007

Sous Chef &Pt Mgr.

Responsible for line cooking , Daily lunch& dinner features,light inventory

training back house staff.special event handling.private parties

Terrace on the green. Wilm De. 2004 to 2005

porky Olivers gplf course;

Sous Chef.

Responsible for cooking on the line&banquets, private functions,

Cafe Bellissimo ,Prices Corner De.

All kitchen.positions, Roundsman,& FrontHouse Asst.Manager

Familiar with brick oven cooking as well as gourmet pizza

homemade pasta.

Lynnhaven Inn, New Castle De.

cook

cook on the line.

Education

highschool & Votech north Jersey

Special interests . love cooking,, presentation, sculping fruits &vegetables,preparing homemade soups. always learning.

2008 SERVSAFE CERTIFIED,{haccp}

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