CHEF / MANAGER

ANTHONY C. COVER

*** ******** ****

Elizabethtown, P.A. 17022

717-***-****

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

OBJECTIVE

To obtain a challenging position in the culinary field that will allow me to learn from the experience of others while enhancing the current skills I possess in order to advance my career.

EDUCATION

Pennsylvania Institute of Culinary Arts

717 Liberty Avenue

Pittsburgh, PA 15222

EMPLOYMENT HISTORY

Cura Hospitality

Executive Chef Baltimore M.D September 2007-December 2010

Steve Lentz 410-***-****

• Executive Chef at Mercy Medical Center.

• Serve as Management Trainer for Cura Hospitality programs

• Oversee all culinary functions of multiple food service operations, including: Patient Meals, Catering, (2) Retail Units, (2) Satellite Kitchens and a Bistro

• Consistently meet or exceed budgeted monthly food cost projections

• Improved food quality and offered new menu items that increased revenue that contributed to the increase of bottom line profit

• Have direct reports of 80 full-time employees

Aramark

Regional Executive Chef Philadelphia, P.A September 2004 - August 2007

Dave Barry 717-***-****

• Regional Executive Chef responsible for training new Chefs within the region and support those having difiiculty

• Visited and inspected a variety of accounts within the region to ensure standards were met Including: B&I, Education and Retail accounts

• Worked with unit Chefs having difficulty with food cost and menu development problems Planned and produced various functions including The Governor’s Ball of more than 3000 guest and private reception’s for the Lt. Governor

• Executive chef for several special projects including: Musikfest, Wachovia bike race, and the God speed cruise.

• Executive chef at the Pennsylvania State Capitol for two years to re align contracts with the client and re develop menu’s

The Hotel Hershey

Chef De Gardé Manger Hershey, PA April 2000 – July 2004

Rory Reno, CEC, Supervisor 717-***-****

• Began as apprentice after culinary school and became full-time Gardé Manger Chef within 6 months

• Responsible for all cold food and salad production for the hotel restaurants and all catering events

• Produced various cold food mirrors and displays from the very simple to very elborate

• Produced assorted Pates, Terrines, and Galantines

• Award winning Aspic and Tallo pieces

• Did all ice sculptures for the hotel

CERTIFICATIONS

• A.C.F. National Certified (CSC)

• Serve Safe Certified

• Nutrition Certified

• H.A.C.C.P. Certified

Special Honors

• Planned and developed menus for various Celebrities and Athletes.

• Produced and planned menu for Mayor’s Ball of Alexandria, Virginia

• “Best of Show” gold medal winner – A.C.F. Pittsburgh Chapter, Junior Division Aspic and Gardé-Manager

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