|**** Baltic Ct. |Phone: 707-***-**** |

|Fairfield, CA 94533 |E-mail:papapina@aol.c|

| |om |

Jose Luis Pi a

|Objective |Seeking a professional position as an executive |

| |Chef where my wide range of expertise in creating |

| |diverse cuisine will be productively utilized. The |

| |preferred position will draw on my skills and |

| |training and will offer opportunities for future |

| |growth. |

|Summary of |Trained under James Bernard and Jacques Pepin. |

|qualifications |Extensive experience in variety of prestigious |

| |restaurants. |

| |Developer of highly successful recipes. |

| |Provided effective training with chefs and cooks. |

| |Experienced in labor and food costs control. |

| |Proven talent for creating menus. |

| |Ability to provide effective personnel management. |

| |Distinguished reputation in European Cuisine. |

| |Successfully opened new restaurants in San Diego |

| |and New York. |

| |Excellent communication skills; ability to |

| |interface with broad spectrum of people. |

|Education |California Culinary Academy San Francisco, CA |

| |Chef Degree |

| |Wide range of in-house training in a variety of |

| |established four-star restaurants under |

| |distinguished chefs. |

|Professional |February 2007-present |

|experience |Tahoe Joe's |

| |Chef / Kitchen Manager |

| |In charge of all ordering of food and supplies for |

| |whole restaurant, physical inventories, invoices, |

| |scheduling for front and back of house. Also, in |

| |charge budgeting PNL's, banking and deposits, |

| |hiring and training of new employees. Last but not |

| |least controls kitchen as well as working front of |

| |house on a daily basis. |

| |May 2004-2007 Cache Creek Casino Resort |

| |Chef |

| |In charge of production kitchen for seven different|

| |types of restaurants in a very busy Indian casino |

| |resort. Also responsible for ordering for all seven|

| |restaurants. Supervised 60 employees in the |

| |different kitchens making sure that everything is |

| |running smoothly in order to make it work. Last but|

| |not least many banquets are served. Personally took|

| |it upon myself by request of my boss to write a |

| |recipe and training manual to help assure that |

| |productivity will always be consistent. |

| |May 2003-May 2004 |

| |Mimi's Caf |

| |Assistant Manager |

| |This position is responsible for all front of house|

| |services. For example making sure that employees |

| |are following company policies as well as |

| |reassuring positively outrageous service, customer |

| |satisfaction, watching ticket time, assuring the |

| |quality and appearance of food. Collecting money |

| |during shift changes, openings, and closing daily. |

| |Making schedules for all employees for front of |

| |house. Among all the assistant manager duties would|

| |still maintain professionalism during busy yet |

| |hectic holidays and regular business hour days. |

| |1998-2003 |

| |Cattlemen's Steak House |

| |Kitchen Manager/ Assistant Manager |

| |Responsible for a wide variety of culinary & |

| |management function, for examples: making schedules|

| |for employees in the back of house as well as front|

| |of house, hiring new employees, training kitchen |

| |managers for success by following the company |

| |guidelines and assuring reinforcement of policies |

| |consistently, and the front of the house in running|

| |the floor with servers but most of all customer |

| |satisfaction. Financial budgets were also a big |

| |part of this position such as doing physical |

| |inventories report, P&L reports, and cash outs for |

| |each shift change as well as deposits. |

| |1995-1996 |

| |Hungry Hunter |

| |Kitchen Manager |

| |Responsible for a wide variety of culinary & |

| |management functions, doing the books, invoices, |

| |scheduling, hiring, training, labor cost, food cost|

| |& supervising all kitchen employees, purchasing all|

| |food supplies, and portion control. |

| |1991-1994 |

| |Casa Veronica |

| |Caterer |

| |Provided custom food catering services for |

| |weddings, luncheons, business meetings and other |

| |special events according to customer specification.|

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| |1988-1991 |

| |Zim's |

| |Corporate Chef |

| |Served as a corporate food preparation reviewer and|

| |for a 15-unit restaurant chain. Duties included |

| |quality control, product tasting and evaluation, |

| |staff training, food cost control. Provided full |

| |training and preparation for remodeling and opening|

| |of Casa Carlita's in Hayward, California, a |

| |restaurant that specialized in Mexican cuisine. |

| |Reworked the menus and recipes for the other |

| |restaurants in the chain. Provided management with |

| |status reports monthly. Presented product |

| |evaluations to the president for final evaluation |

| |and action. |

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| |The Velvet Turtle |

| |1987-1988 Executive Chef |

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| |Borel's Restaurant Corp. 1986-1987 |

| |Executive Chef |

| |Saluto's Restaurant 1981-1986 |

| |Head Chef |

| |Oliver's Restaurant |

| |1979-1981 |

| |Chef |

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| |References available upon request |

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