Chef / Manager
Resume:
Rita Carmody
Deale, MD ****1-9725
********@*****.***
SUMMARY OF QUALIFICATIONS
Over 20 years experience in the culinary field. After receiving a certification at Tante Marie’s Cooking School in San Francisco, adding California cuisine to my education along with French/Mediterranean, macrobiotic, vegetarian and healthy organic food.
EDUCATION/ASSOCIATIONS
Tante Marie’s Cooking School, San Francisco, California
Full-time Culinary School - 1999
Techniques of classical French cooking with a Pacific Rim influence.
Member, American Culinary Federation
PROFESSIONAL EXPERIENCE
Private Chef/Instructor
Entertaining with Chef Rita Carmody, Annapolis, MD.
4/23/06-02/09 Was the Private Chef for Author Thomas Clancy, Jr. and family. In addition provide home cooking, private cooking lessons, parties and cooking demonstrations for Whole Foods in Annapolis Maryland and other clients.
Private Chef
Meyer Family Enterprises, Waco, TX
12/15/04 – 08/23/05. Plan, prepare and serve healthful, organic and interesting meals for the family, staff and guests. Stock, maintain and utilize kitchens in Texas, Colorado and the British West Indies. Responsible for inventory, kitchen budget, and purchasing.
Private Chef
Entertaining with Chef Rita Carmody, San Ramon, California
04/01/04 – 12/15/04. Gourmet meals prepared in the intimacy of the client’s home for elegant dinner parties. In-home cooking lessons offered. Conducting cooking demonstration classes at Andronico’s in Danville, California
Executive Chef
Red Lion Hotel, Modesto, California
01/07/02 - 06/24/02. Restaurant with annual sales of $200,000. Catered various functions on-site for up to 650 people. Responsible for kitchen production, menu development, budgets, cost projection and control, purchasing, scheduling and supervision of all staff. Appeared on local Sacramento news channel demonstrating my recipes.
Chef de Cuisine
Le Pleasant Jardin, Pleasanton, California
05/00 - 09/01. French/Mediterranean fine dining restaurant with annual sales of $450,000. Worked with Executive Chef Thierry Quetelard and was responsible for menu development, performing cost analysis and supervising kitchen staff.
Owner
All Season’s Catering and Entertaining Consultants, Tracy, California
10/95 - 05/00. Personal Chef, in-house catering, weddings and special events including a yearly 250 seat Special Olympics awards dinner.
Line Cook
Poppy Ridge Golf Course, Livermore, California
08/98 - 04/99. 200 seat California cuisine restaurant. Worked with Chef Dave Tahaney as a line cook, preparing luncheons and catered affairs.
In-House Caterer
Concannon Vineyards, Livermore, California
08/96 - 05/97. Catered wine tasting luncheons, creating matching dishes for featured wines served distinguished guests.
References, Menus and newspaper reviews are available
Willing to relocate
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