Sales Executive
Resume:
Houston, TX *****
Cell: 281-***-****
***********@*****.***
Daniel Lucciola
Objective To obtain a chef position in a company with the potential of growth in which I can use my experience to coach and develop those around me
Education 2002-2004 The Art Institute of Houston Houston, TX
o : Associate of Applied Science Culinary Arts
o : Honor Student, Graduated with honors
o : Associate of Applied Science Restaurant and Catering Management
o : Graduated with a 3.2 GPA
Experience
11/08-07/ 12 Brio Tuscan Grille Houston, TX
Executive Sous Chef
o Worked in several locations either for a short period of time to fill in or help a location get back on track
o Built a strong culinary team for $125k weekly sales
o Filled in as Executive Chef for the last 3 months with the company
o Placed all orders including seafood, meat, produce, small wares, paper goods and grocery
o Conducted physical inventory once a week
o Built and maintained P&L statement in the absence of the GM
o Was in charge of food cost 27%
o Wrote the schedule for all cooks and dishwashers as well as the chefs 14.4 % labor total
o Trained and coached hourly team mates to move up in the company as salary employees
o Conducted all food classes for new hire employees
o Created daily specials that were creative and cost effective
o In charge of all hiring
o Supervised over 40 employees
o Expedited busy service over 250 guests for lunch and over 300 guests for diner
06/04-11/08 Strip House Houston, TX
Sous Chef/Line Cook
o Made all side dishes from scratch
o Assisted in the making of all sauces and soups
o Promoted in 2005 to Sous Chef
o Assisted in developing a strong culinary team for 110K weekly sales
Sous Chef
o Made all stocks, soups, and sauces from scratch every morning
o Supervised all prep done for lunch and diner
o Supervised and expedited lunch and dinner shifts
o Assisted in ordering of produce, dairy, and dry goods
o Quality inspect and receive all orders
2004-2005 Brio Tuscan Grille The Woodlands, TX
Line Cook
o Assisted in all of the training of new line cooks
o Assisted in the prep schedule
o Trained on Sauté, Prep, Pasta, Broiler and Salad
o Assisted in the opening of the restaurant.
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