Chef

Professional Experience

Middle Grounds Grill

Treasure Island, Florida

• I am currently employed at Middle Grounds Grill as a line cook during evening services.

Beach Catering

Owner/ Operator 2010 & 2011

• Once a month we Hosted an outdoor Barbeque for 5 to 30 persons at our Barbeque pit by the sea, on Tampa Bay, in Saint Petersburg, FL. Featuring items such as, 8oz Filet Mignon, ( We actually Helped each Guest Grill their own Steak! ) Grilled Shrimp, Fire cooked Crawfish with Corn on the Cob & Redskin Potatoes, Grilled Chicken Kabobs, Whole Smoked Chickens, Fire Baked Potatoes, Grilled Shark Steaks & Smoked Striped Mullet as well as many other items. For these operations I was Chef/ co-host & often Entertainer, preparing the menu, cooking the food and playing an acoustic set or two throughout the event, (If Required.)

• We have Entered and Won First Place in Three different local cooking competitions, including, “Spicy Chili,” With Jalapeño Chili. “Homemade Meatloaf,” With our Homemade, Mascarpone Spring Loaf Roll,” & “Appetizers,” With Hawaiian Shrimp Canapés.

Gators Cafe & Saloon "The world's longest waterfront bar."

Treasure Island, Florida

Breakfast Chef : March 2005 September 2009

• When I decided to leave Gators to start my own company, I was the Breakfast Chef. I had my own key to the restaurant and was the first person in the door every morning.

• I was instrumental in working with Chef Paul & General Manager Michelle in bringing breakfast to a very large restaurant that had previously served only lunch & dinner. Including helping with menu decisions & test cooking potential menu items. With things running smoothly, Chef Paul returned his main focus back to lunch & dinner services. I was responsible for every breakfast item served 7 days a week & personally cooked most items, including homemade sausage gravy, eggs prepared in most every style, beautiful three egg Omelets w/ fresh veggies & seafood, pork chops, steaks, homemade home fries, etc.

• Prior to being the breakfast chef, I worked for years in All aspects of the kitchen during Lunch & Dinner services, including Expediting, line cooking items such as grouper, salmon, burgers & other lunch & dinner foods, prepping & frying, as well as creating decorative fruit platters, crudités & cooking large quantities of portions for banquets & private parties. I helped design the presentation of the dishes & set up the room with tablecloths, chaffing dishes & whatever else was needed to keep everybody smiling.

• I often was in charge of the kitchen running smoothly throughout my evening shifts during the tourist off-season, supervising two to four other cooks, while expediting or cooking on the line myself. I worked closely with our bartenders, servers & management when needed, to make sure all of our customers were delighted & smiling. Sometimes I was required to be flexible and do different things from day to day. For example, I might be smoking a pig and setting up for a private party, bringing stock up for the line, cooking on the line or making a big pot of gumbo. I am as comfortable in a prep room as I am cooking on the line or expediting & I don't mind working wherever I'm needed.

Business Experience:

Electric Sunshine, FL Saint Petersburg, Florida

Owner/ Manager of Daily Operations March 2009 – June 2012

• I oversaw activities directly related to the making of products we produced, Bandannas, Shirts, Wall Hangings, Flags, Banners, Hand-made Beach Bags & Beach Sheets, Hand rolled & tied White Sage Smudge Sticks, and Hand-rolled Cinnamon Incense,) as well as keeping track of data concerning our other products, laptop & netbook computers, portable solar products and electric bikes & scooters as well as providing other services to our customers.

• I directed and coordinated the activities of our business concerned with the production, pricing, sales, & distribution of products.

• I helped organize the sale of our wholesale & retail products on several different websites online as well as in "real brick & mortar" retail locations. I was also the Webmaster for our company's two websites.

Our Treasure Island Tie-Dye shirts were sold at Janus Landing during concerts as well as retail locations downtown St. Petersburg.

Education

ITT Technical Institute Ft. Wayne Indiana United States

Completed coursework towards Electronical Engineering Technology, March 1992

Additional Skills

• Certified in General Food Safety.

• I am confident in a commercial kitchen and adapt quickly without confusion. I have been Cooking Professionally for over 12 Years & in supervisory positions as a Lab Tech. prior to that. I work well with others on the team, always striving to ensure morale is up & we are serving the best products possible.

• I Love Food! I can help your restaurant business run smoothly & efficiently. I understand the nuances of food costs as well as ordering & making schedules. I am open to any position to start, with aspirations towards management or a chef position. Please Text or Call me for an interview.

Raven J. Pocevich { 727 } 565 – 8349

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