Manager Chef De Partie
Resume:
John Collins Linovitz
PO BOX ****
Rancho Santa Fe, CA 92067
************@*****.***
Summary
Skilled Chef broadly trained in various culinary specialties such as French cuisine, fine dining, steak and seafood specialties as well as Mediterranean cooking. Strong emphasis on Fish.
Current interests include gaining knowledge and experience related to restaurant management.
Highlights
● Food regulation compliance
● Developing menus
● Kitchen staff training
● French cuisine
● Menu price structuring
● Food cost analysis
Accomplishments
Experience
October 2011
To
February 2012
June 2011
to
August 2011
● Employee of Amaya restaurant at the Grand Del Mar during the acquisition of its third 5 Diamond Award from Forbes.
● Opening kitchen team member for numerous restaurants, from concept to fruition.
The Grand Del Mar San Diego, CA
Line Cook
Responsible for preparation of two stations and execution of dishes. 100+ covers nightly.
Private Yacht Seattle, WA
Executive Chef
Responsible for all food items on Yacht.
Performed all the tasks of a High-end Restaurant for High-end Clientele.
Minimum of 9 Courses Daily
Menu Planning for two weeks without provisions
March 20011
to
June 2011
August 2010
to
March 2011
November 2009
to
August 2010
August 2007
to
July 2008
Education
2007
2006
Performed kitchen maintenance for a private yacht.
Responsible for the design and preparation of all menu items for private yacht setting.
Managed food and produce receiving process with 100% accuracy.
Hubbard Inn Chicago, IL
Lead Line Cook
Responsible of fish Station for 300+ covers nightly in a fine-dining atmosphere.
Blue 13 Chicago, IL
Chef De Partie
Responsible for fish station.
Responsible for the production and plating of desserts.
Epic Chicago, IL
Chef De Partie
Responsible for fish station in a fine-dining environment for 300+ covers nightly. Oversaw 4-5 Employees.
Managed and Maintained food quality Butchery
Bear Flag Fish Company Newport Beach, CA
Chef/Manager
Oversaw 4-5 Employees
Responsible for opening and closing of restaurant
All Prep and Cooking
Maintained drawer
Customer Relations
Aureole Manhattan, NY
Line Cook
Garde Manger Station for 200+ covers nightly in a fine-dining atmosphere
Olives Manhattan, NY
Line Cook
Garde Manger for the holiday season 200+ covers nightly.
Fine-dining
The French Culinary Institute Manhattan, NY, USA
Culinary
Completed 600 hours of training in Classic Culinary Arts
Student and Line cook on all stations
Southern Methodist University Dallas, TX, USA
Bachelor of Arts Psychology
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