Executive Chef / Executive Sous Chef

PROFESSIONAL PROFILE

Creative professional with more than 15 years of accomplishments in professional cooking and

Kitchen management

Dependable, always gets the job done on-time and within budget

Flexible, always willing to help out wherever needed.

Loyal and dedicated team player, exercising strong organizational skills and attention to detail.

Enthusiastic and quick-learner, offering outstanding growth potential.

AREAS OF EXPERTISE

Kitchen Layout/Design Kitchen Management Guest/Customer Relations

Budgeting Cost Control Portion Control

Menu Design Consistency Accounting

Employee Relations Scheduling Oral Communications

Staffing Grand Openings Customer Service

Training Supervision Catering: In-house & Out

Inventory Control Food Service/Prep Quality Control

Food & Beverage Restaurant Operations Ordering & Purchasing

Butchering Vendor Negotiations Cuisine: Italian, French

& Continental

PROFESSIONAL BACKGROUND

Plan, organize and manage the overall culinary and kitchen activities which include: determining kitchen/staff/guest needs, designing and preparing creative menus and quality cuisine; and monitoring kitchen/staff/quests to ensure maximum satisfaction and achievement of targeted

budjets and schedules

EDUCATION

Diploma, Western Culinary Institute - 2 Year ACFEI Equivalent - Portland, Oregon

April 1995

University Club Portland Internship High Scholastic Honors Perfect Attend

THE PUB Executive Chef (10/05 - 7/08)

Davenport, Fl Restaurant, Bar, Banquets

Menu: English, Irish

Volume: 1-1.5 mil

Regal Palms Resort Executive Chef (6/04 -10/05)

Davenport, Fl Restaurant, Bar, Concession & Bar

Volume: ? 750,000 - 1 mil

S&S Golf Management: 12/96-8/03

Stoneybrook West Golf & Country Club Executive Chef (11/02- 8/03)

Winter Garden, Fl Restaurant, Bar, Concession & Banquets

Menu: Casual Continental

Vol. 1MM+

Stoneybrook East Golf & Country Club Executive Chef ( 3/98- 8/03)

Naples Heritage Golf & Country Club Executive Chef (12/97 - 3/98)

Naples, Fl

Country Creek Country Club Executive Sous Chef(12/96-12/97)

Estero, Fl

Marco Bay Resort Executive Sous Chef (10-95 - 12-96)

Marco Island, Fl Restaurant, Tiki Café, & Banquet Hall

Menu: Italian & Continental

Seats: 200, Banquets 300

Volume: 2MM

Jakes Catering Lead Catering Cook ('94 - '95)

Portland, Or Menu: Continental

Banquets: 20-1000 In-house & out

Charles Lobster House Cook - Chef ('92 - '94)

Orlando, Fl Menu: Seafood Continental

Volume: 5MM

Broussards Sous Chef ('91 - '92)

New Orleans, La Menu:French

Volume: 4MM

Henri's, Meridian Hotel Chef Tournand ( '89 - '91)

( Ranked 26# in the world ) Menu: Upscale French

New Orleans, La Volume: 3MM

Andre's - New Orleans Sous Chef - Chef ('79 - '89)

In the Village- Menu: French & Creole Continental

Bistro- & Maison Andre Seats: 125 Volume: ¾ M

Additional experience includes 1 year as Restaurant Manager for a Shoney's in New Orleans

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