Experienced Professional

Michael B. Jacobs

Tel. 305-***-****

*******@***********.***

EXPERIENCE

GRASS RESTAURANT & LOUNGE, Miami FL.

Executive Chef

November 2006-January 2008

• Complete BOH Responsibility for design & opening of 110 seat dining room and bar

• Develop & Implement Internationally Inspired Menus for Dinner, Lounge, & Banquets

• Hire, Train, & Supervise Staff of 18 employees

• Annual Food and Beverage sales of $4.2 Million

FERRELL LAW, PA., Miami, FL.

Director of Hospitality-Executive Chef

October 1999 – January 2007

• Supervise staff of 16 employees for all F&B Operations

• Responsible for all “Out of House” Catering & Special Events

• Designed, built, and maintained “World Class” Wine List & Inventory

• Managed all daily F&B financials and purchasing

• Implementation of all Hospitality operation systems, standards, and employee training procedures

MediterAsia® Consulting, Inc, Miami Beach, FL

Owner/ Executive Chef

June 1996 – Present

• Client List Includes: Food Network, High Noon Entertainment, The District, The Project Lounge, Petrossian Restaurant, Marcanio’s Café, Tantra Restaurant & Lounge….

Picholine, New York, NY

Chef de Partie

July 1994 – January 1995

Tatou Supper Club, Los Angeles, CA.

Chef de Partie

June 1993 – July 1994

King David Hotel Jerusalem, Israel

Chef de Partie-Intern

March 1993 -June 1993

• Johnson & Wales International Co-op Educational Program

• Participated in program providing experience in all aspects of restaurant procedures, emphasizing quality and guest satisfaction. Primary kitchen duties included food preparation and platter and plating presentation.

EDUCATION

Johnson and Wales University – Providence, RI

A.O.S., Culinary Arts

1991-1993

Auberge du Pont Rouge Le Mans, France

Apprentice

1995, 1995, 1996, 1997

Ecole Ritz Escoffier Certificate – Paris, France

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