Chef Resume

**** **** **** **********, ** ***** Phone ***-***-8954E-mail s3dtdh@r.postjobfree.com

Christian R. Speicher

Objective To obtain a back of the house position which will utilize and challenge my professional experience

Education 1994 Johnson and Wales University Providence, RIAssociates of Applied Science in Culinary Arts

Professional experience 2006- present Designer Catering Philadelphia, PA East Greenville, PAExecutive Chef / Owner§ Responsible for all aspect of running a catering business and BYOB Restaurant with annual average sales of $550,000 per year.1999 -2006 Sullivan’s Steakhouse King of Prussia, PA Naperville, ILExecutive Chef§ Responsible for all aspects of the daily restaurant operation including: the P&L, all in-house budgets, food and labor cost; weekly inventory; corporate training; the daily scheduling, training, and supervision of both front and back of the house employees; creation of recipes on both the corporate and individual restaurant level; ensuring the highest quality product thru ordering and receiving practices; and directly interacting with clients.§ Average annual sales of $8 - $10 million 1998-1999 Morton’s of Chicago Philadelphia, PAExecutive Chef§ Responsible for all aspects of the daily back of the house operations including: monthly food and labor cost; the daily scheduling, training, and supervision of back of the house employees; creation of daily features; all aspects of daily food production.§ Average annual sales of $4 - $5 million

2223 Bryn Mawr AveArdmore, PA 19003 Phone 610-804-8954E-mail s3dtdh@r.postjobfree.com

Christian R. Speicher

1997-1998 Frederick’s Italiano Philadelphia, PAExecutive Chef§ Responsible for all aspects of the daily back of the house operations including: the daily scheduling, training, and supervision of back of the house employees; creation of daily menu; daily hands on purchasing of all food products; all aspects of food production.§ Average Annual Sales $1.5 - $2.0 million1995-1997 16th Street Bar and Grill Philadelphia, PA Head Chef§ Responsible for all aspects of the back of the house including: daily ordering for front and back of the house; food and recipe costing; supervision and scheduling of staff; writing and preparing seasonal menus and daily features; and running all aspects of the line.§ Average annual sales $1.25 – $2.0 million1994-1995 82 Queen Restaurant Charleston, SCSous Chef§ Responsibilities included: preparation of daily menu features; supervision of line cooks; daily ordering of meats and dry goods; participated in monthly inventory.§ Average annual sales $6.0 - 7.0 million

References & Salary History Available upon request

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