Service Executive

Jason C. Pierre

P.O. Box ***, Ferndale, NY

Phone: 845-***-****

Email: **********@*****.***

OBJECTIVE

To work in an environment where I can utilize my skills and enhance my culinary knowledge as an executive chef.

PROFILE

An innovative executive chef with more than 15 years experience in food preparation and kitchen, banquet and a la carte operations for restaurants and hotels.

EDUCATION

Institute of Culinary Education, New York, NY

Class of 2000

Mississippi State University, Mississippi State, MS

Major in Political Science

Minor in Economics

SKILLS

Leader

Team building and training

Produce top-quality creative products

Contribute to revenue growth while simultaneously reducing food and labor costs

Able to work in a busy environment

Fluent in French

PROFESSIONAL EXPERIENCE

The Blu Grill Restaurant, Kent, CT

Full service restaurant specializing in global fusion cuisine with a flair, offering lunch, dinner, Sunday brunch, and a la carte service.

Executive Chef, July 2008 - Present

Oversaw all kitchen operations in high-volume setting; ensure quality execution and financial responsibility; supervised an eight-member team; manage recruitment, training, scheduling, and purchase inventory; capitalize on all opportunities to emphasize on the importance of guest service; and tactfully coach front and back of the house staff in healthy and effect methods to deal with stress and frustration..

Mullay’s Restaurant & Bar, Jeffersonville, NY

Full service restaurant destination American cuisine specializing in modern cuisine and offering lunch, dinner, and banquet service.

Executive Chef, March 2007 - March 2008

Supervised all kitchen operations and reformed management procedures to enhance quality and consistency; maintained a calm work environment; and planned and updated menu.

Marriott Hotel, Hollywood Beach, FL

Hotel and restaurant known for its great services and the respect of their guests; offers a full service bar and provides breakfast, lunch, banquet, a la carte, and dinner services; specializes in Caribbean cuisine with a distinct modern French flair

Saucier, July 2005 – December 2006

Responsible for all sauces; worked closely with the chef; implemented menu changes; created daily specials for dinner services; maintained nine different sauces utilized in various dishes; made daily soups; assisted chef with daily inventory and all operations; and worked the line on a routine basis.

The Blue Door Restaurant at the Delano Hotel, Miami, FL

A pool bar and restaurant with tikki service, a distinct decor and style, and flair cuisine with a touch of Brazilian and French.

Chef de Partie, June 2004 – June 2005

Responsible for the pool kitchen and tikki bar; worked at all stations; maintained a clean work environment; upheld strict safety standards; managed staff of three; created daily specials using fresh items; assisted the chef with all events.

Joe’s Stone Crab Restaurant, Miami, FL

Full service restaurant and bar that offers take-out, known for its fresh stone crab, large steaks, and classic style, Joe’s Stone Crab has been one of the premier in the South Beach area since the 1920s.

Executive sous chef, November 2003 – May 2004

Worked on all specials, soups, and dinners; worked at all stations; helped the chef with inventory; a crucial member on a staff of 19; implemented changes that benefited workers and management alike.

Plum’s Restaurant, Middletown, NY

Full service restaurant and bar, with a seating capacity of 80 to 100, Plum’s offers a jazzy and vibrant environment with a purple décor and specializes in American cuisine with a twist

Executive Chef, February 2002 – August 2003

Responsible for all aspects of the kitchen; made all sauces; enhanced the culinary skills of the employees by promoting daily review of the recipes and menu; maintained clean work stations; received an excellent rating by the local newspaper (2 star); maintained a seasonal menu; created and developed menu; and sought out a volunteer and intern from culinary school to integrate them into the field

Le Bistro Du Paintre, Paris, France

A two-story full service restaurant and bar, with a capacity over a 100 and outside seating, the restaurant offers traditional French cuisine and incorporates modern styles.

Line-Cook, December 1999 – June 2000

Worked the line; handled all fish and game meat; made daily bread and snail soufflé; maintained a clean work space; and performed supervisory role.

ACTIVITIES

Princeton Rugby Club, member

New Alternative for Children, volunteer

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