CHRIS CIERO
Brandon, FL 33511
**********@***.***
OBJECTIVE
To secure a management position that will utilize and promote my skills while
enhancing the company’s assets.
.
EMPLOYMENT
EXECUTIVE CHEF MARCH 06-JAN 08
La Cita Country Club Golf & Tennis Resort Titusville, Florida
~Oversee crew of ten in production kitchen for a 150-seat casual style restaurant, 60-seat fine
dining restaurant and three banquet rooms (4,500 sq ft) at a 120-haciendas country club.
~High end off-site catering; gourmet wine dinners.
~Responsible for menu planning & development, purchasing, budgeting, cost control and hiring
at a $2 million (food & beverage revenue) business.
EXECUTIVE CHEF MAY 97-MARCH 06
Radisson Resort at the Port (Baugher Hospitality Group) Cape Canaveral, Florida
~Supervised staff of 20 in 3 fully-equipped kitchens at a 200-room, 84-suite resort.
~Created & prepared high-end buffets for VIP functions of up to 1,500 people in the area’s largest convention center, pavilion & 7 banquet rooms (25,000 sq ft.)
~Introduced new breakfast, lunch, dinner & banquet menus; weekly Sunday brunch, off-site catering services & Floribbean-style concept for a 120-seat upscale restaurant.
~Specialize in garde manger & buffet presentation.
~Responsible for all departmental budgeting & cost control of a $4 million (food revenue) business; stewarding & employee development.
~Coordinated & supervised externship program. JAN 05- MARCH 06
Sheraton Four Points (Baugher Hospitality Group) Cocoa Beach Surf Co, Florida
~Opening chef for a 120-seat, exhibition kitchen, Mediterranean-style restaurant inside world’s largest surf complex.
~Team duties included kitchen design, menu creation, staff hiring & training, and financial projections & budgeting for P/L.
RESTAURANT CHEF OCT 95- OCT 96
Barrington’s Restaurant, Royal Antiguan Resort Antigua, West Indies
~Organized all tasks of a 60-seat fine dinning restaurant and produced a daily rotating 7-course menu (recipe selection, plate presentation, butchery & saucier areas.)
~Oversaw 2 other outlet restaurants’ staffing & production levels.
RESTAURANT CHEF JULY 94- SEPT 95
Bravo! Restaurant, Adams Mark Hotel Memphis, Tennessee
~Managed all food aspects of a 150-seat upscale, classic Italian restaurant (hands-on line production, butchery & saucier areas.)
~Designed garde manger items for Sunday brunch.
~Implemented new organization of day to day operations & trained new staff.
SOUS CHEF MARCH 93- JUNE 94
Sandpiper Village, Club Med Port Saint Lucie, Florida
~1st season-garde manger kitchen; 2nd season- hot buffet kitchen
~Coordinated crew members plus organized & produced both lunch and dinner specialties for an 800-seat buffet restaurant at an all inclusive resort.
~Rotated daily menu recipes; trained new staff.
ASSOCIATE MANAGER AUG 90- AUG 92
Carrows Restaurant Hayward, California
~Managed all aspects of a full service, high volume restaurant (ordering & inventory procedures, labor & food cost.)
~Ensured proper service, food quality, sanitation, safety & money control.
SOUS CHEF/ KITCHEN MANAGER JUNE 89- AUG 90
The Baltimore Café La Mesa, California
~Lead cook for breakfast, lunch & dinner; developed & prepared daily specials.
~Performed ordering & closing procedures; supervised & motivated employees.
KITCHEN SUPERVISOR JAN 87- APR 89
Cabo Lou’s Hideaway Baja California Sur, Mejico
~Supervised preparation of all meals; planned weekly menus.
~Ordered merchandise; controlled inventory.
~Hired and dismissed kitchen personnel.
LEAD COOK AUG 85- JAN 87
Crazy Gringo San Diego, California
~Line cook for breakfast, lunch and dinner
~Supervised food preparation; prepared new menus.
~Ordering and inventory procedures.
EDUCATION
ASSOCIATE IN OCCUPATIONAL SCIENCE: CULINARY ARTS 1991- 93
California Culinary Academy San Francisco, California
~Sous Chef Training Program (Externship: Kincaid’s Restaurant)
~Florida Food Manager Certificate
~Chef Rotisseurs: La Chaine des Rotisseurs- Space Coast chapter
REFERENCES
Available upon request