pjbanks@MercenaryChefs.com 1011 Nina drive Springfield, Tennessee 37172 United States of America Mobile: +1 615-804-4190 Home +1 615-212-7043 Skype: gregoryepperson Email: g_epperson@hotmail.com Professional Experience: Executive Chef (opening Executive Chef) Wild Ginger Fusion Restaurant www.dinewildginger.com Franklin, Tn. (615-778-0081) New 240 seat upscale dining restaurant with Sushi Bar; $65,000 weekly sales average Senior Sous Chef (05’- 06’) Washington Dulles Marriott Hotel www.marriott.com Washington, D. C. (703-471-9500) 368 room hotel, 12,000 sq. ft. meeting space; 5m in F/B sales; 60%Banquets/ 40%restaurant Executive Chef (03’-04’) Hotel RUS www.hotelrus.kiev.ua Kiev, Ukraine · 3 star hotel; 400+ rooms, 2 restaurants, 24 hr. room service ($4million USD annual F/B sales) · transformed the standard of food quality in the kitchens to western style standards · Established and maintained a modern sanitation program using the HACCP guidelines. · directed the project of kitchen reconstruction in the bakeshop, main kitchen and restaurant · Developed Hotel RUS as an externship site for culinary students from the local cooking school · supervised 53 people including 1 Exec. Sous Chef, 1 pastry chef, 4 sous chefs, chief steward Last salary $4500 USD monthly Executive Sous Chef (2002-03’’) Eastern Europe’s largest casino with Four restaurants serving a mix of Chinese, Japanese, International and Russian Cuisines Supervised the main kitchen and daily buffet production in Restaurant MACO serving a rotating menu of German, Executive Chef (01’’-02”) Guckenheimer www.guckenheimer.com Denver, Colorado · managed all aspects of kitchen operations serving 500-750 people daily. · Maintained daily H.A.C.C.P. sanitation logs and MSDS supervised a staff of 11cooks and dishwashers in a 2 meal a day “from scratch” kitchen · maintained the budgeted 29% Food Cost during entire tenure Last salary $52,000 Executive Chef (opening Executive Chef) (99’-01’) Empire Diner (closed after 9/11/2001) Denver, Colorado Responsible for all aspects of back of the house operations in new restaurant opening Sous Chef (98’-99’) Nashville City Club (CCA)’www.nashvillecity.com Nashville, Tennessee · created a new dinner menu with heavy emphases on classical French cuisine · supervised and trained a staff of 7 cooks and dishwashers · supervised the production of all banquets and special events · trained the wait staff on tableside cooking of steaks, salads and desserts Last salary: $35,000 Executive Sous Chef (96’-98’) Sheraton Colony Square Hotel www.sheratoncolonysquare.com Atlanta, Georgia · 467 room hotel in Atlanta’s financial district $8 million a year in F/B sales (65% from banquets) · Supervised main kitchen, Restaurant, all banquet production and room service · Last salary: $35,000 Reported to Executive Chef Don Wilson Executive Sous Chef (1995-.1996) Santa Fe Restaurant www.rosinter.ru Moscow, Russia · American southwest cuisine; $12 million annual food and beverage sales · Last salary: $3500 monthly · Reported to Executive Chef Lenard Rubin Reason for leaving: end of contract, returned to USA Awards: 2008 Best new restaurant (WILD GINGER) “Nashville Scene best of awards” 2008 1st place “Taste of Cool Springs” Nashville, Tennessee Achievements 2002-04’ I oversaw the complete renovation and reconstruction of all of the kitchens at Hotel RUS in Kiev, Ukraine. I worked with 2008- I opened a new restaurant in Nashville, Tennessee as Executive Chef. It is a high volume Pan-Asian Fusion restaurant with a Web presence, write ups: www.linkedin.com/in/gregepperson (be sure to look at my food pictures on this link) www.nashvillescene.com/2008-07-24/dining/run-run-as-fast-as-you-can www.marchofdimes.com/files/chapterFiles/Division_Newsletter_1.pdf http://www.yelp.com/biz/wild-ginger-franklin http://franklin.thefuntimesguide.com/2008/06/ http://nashville.metromix.com/restaurants/sushi/wild-ginger-westerville/527281/content http://www.youtube.com/watch?v=4uxCm9dzJvw&feature=related http://www.youtube.com/watch?v=NyNseraOM0M Seminars, Trainings & Courses 2005- “Foundations of Leadership” Marriott International 2005 National Restaurant Association “Serve Safe” sanitation and HACCP certification- (expires 2010) 2008- Staff One certification “Documentation, Discipline and Termination” “Sexual harassment” and “Interviewing and Selecting” Personal Information Family Name: Epperson First Name: Gregory Middle Name: Lynn Date of Birth: March 5th 1967 Citizenship: American USA Mother Tongue: English, fluent Other Languages: Russian, good Spanish, spoken Date available: immediately Last salary: US $57,500 gross annual Last year’s bonus: 20% of gross profits Salary expectation: USD $55-65K Benefits expected: Full insurance Present home address: 1011 Nina Drive Springfield, Tennessee 37172 USA Permanent home address: Same as above Present time zone: GMT - 6 Best time to call: anytime between 8am-10pm Best number to call 615-804-4190 Skype address: gregoryepperson Private e-mail address: g_epperson@hotmail.com Resume link: http://www.considermyresume.com/resume/gregoryepperson.html http://www.beyond.com/12662271-RFD Other Qualification 23 years of progressive kitchen experience working in 9 states in the USA and Eastern Europe Other Information As a graduate of one the USA’s top culinary schools, Johnson and Wales University, I have received professional training on the financial profitability side of kitchen management as well as the studying of food and With 23 years of high caliber kitchen experience I have become a master cook with all European cuisine including French, Italian, And you should also note that as an American Chef, I am an absolute expert with all of the excellent cuisines that are found all across Education and Professional Chef Training Date: 1993/94’ Johnson and Wales University- Charleston, South Carolina USA Degree; Associates Degree/Culinary Arts Objective To obtain an Executive Chef position that will make full use of my advanced culinary skill, kitchen management and financial expertise
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Gregory Lynn Epperson
24hourly kitchen employees; Supervise two sous chefs and four sushi chefs
High-end world fusion cuisine with emphasis on Pan Asian style dishes
Voted Best new Restaurant In Williamson County (Nashville Scene best Of 2008)
Daily use of Chef Tec software
Reported directly to owners Andrew Siao and John Chen/ no GM at this location
Won “Best Presentation” at the annual “Taste of Cool Springs” June 2008
Last salary $57,500 +20%bonus
reported directly to the owners Andrew Siao and John Chen
Reason for leaving; personal reasons, will explain in interview
supervised a staff of 25 people including 4 Sous Chefs, 1 purchasing supervisor
Supervised the production kitchens for both restaurants and banquets
Last salary $53,000
Reason for leaving; moved to Nashville, Tennessee
Reported directly to GM Oleg Bolotov
Reason for leaving; end of contract, returned to the USA
Shangri La – Casino www.shangrila.ru
Moscow, Russia
Italian, Greek, Mediterranean, Georgian, Chinese and Russian cuisines
Supervised daily; 8 sous chefs, 1 chief steward, 1 technologist, and 70 cooks
Last salary;$3500 USD monthly
Reported directly to Executive Chef Marc Ulrich
Reason for leaving; to take the Executive Chef position at Hotel Rus in Kiev
· Created weekly menu changes for 2 kitchens/ dining areas. (Ala carte grill, deli and salad bar)
Reported directly to GM Jeff Evans
Reason for leaving: moved to Moscow, Russia to be with future wife
International cuisine with seasonal menu changes (all menu items made from scratch)
Supervised and trained a staff of 12 cooks and dishwashers
Last salary: $55,000
Reported directly to owners Marina and Raza Khan
Reason for leaving: Restaurant closed immediately after 09/11/2001
Reported to Executive Chef Peter J. Robertson
Reason for leaving: Resigned to relocate to Denver, Colorado
Reason for leaving: resigned to relocate to Nashville, Tennessee
the contractors to promote smooth kitchen operations during the reconstruction of the kitchens. 2004- While working as Executive Chef
at Hotel Rus in Kiev Ukraine I had the honor of preparing two banquets for the USA’s former Secretary Of State Madeline Albright
during her “Ukraine in Europe and the World” conference which also included many leaders of the European Union.
sushi bar www.dinewildginger.com . I was hired 5 months before the restaurant opened and I have been responsible for all of the pre
opening management including; designing the menu concept, purchasing all necessary equipment, costing all kitchen, Sushi and bar menus
using Chef Tec software, establishing the opening and operating budget, developing vendor relationships, but most importantly, hiring,
training and retaining an awesome team of culinary professionals.
Extensive experience in clear and effective business communications and customer service
Culinary degree from Johnson and Wales University (USA)
Extensive computer skills with all hospitality and office related software
Excellent team building and staff retention skills
Extensive experience in staff training and mentoring of Sous Chefs and cooks
Advanced high degree of culinary skill and knowledge
Outstanding skills in financial analysis, P&L statements and strategic planning;
High volume experience with operations having up to 12 million a year in F/B sales
Multi department management experience
Excellent banquet skills in organization/planning, plating and presentation
Vast knowledge of international cuisine
Excellent menu writing and costing skills/ computer skills
Superior knowledge of purchasing specs and online ordering
Extensive experience with Chef Tec software
cooking techniques on a molecular level.
German, Spanish and Eastern European cuisines as well as Chinese, Japanese and Thai cuisine.
the USA including California cuisine, Cajun Cuisine, Creole, Southern, New England Cuisine, Tex-Mex Cuisine, Mexican, Cuban
and Florida Cuisines. I am also a master at the art of BBQ meats.
while also providing outstanding career growth.
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Cecilie Andersson
6518 Vista Del Mar, Playa Del Rey, Ca. 90293
310-993-2542
anderssoncecilie@hotmail.com
Objective My objective is to find a property where I can continue to grow and improve my Management Skills and Culinary Talent.
Profile · Nearly 20 of experience as a Professional Chef / Culinaryian.
· Legal Resident of the USA. / Valid Green Card.
· Ability to direct complex events from concept to fully operational status.
· Goal-oriented individual with strong leadership capabilities.
· Organized, highly motivated, and detail-directed.
· Ability to work in unison with staff, temporary personal, guests and board of directors.
Culinary
Education
Nearly 13 years of apprenticeship & on the job training. Extensive training with five star Chef’s
combined with on the job experience. Four years as Executive Chef supervising four managers
and forty five employees.
Culinary Institute Of America ~ Safe Serve Certified / Total Management / Nutrition / Sanitation
Relevant Experience & Accomplishments
Club Coordination
· Languages: English, Danish, creditable Spanish, some French, German & Italian.
· Balanced $5 million budget, maintaining budgeted COS.
· Private live in Chef experience, Restaurant experience, Large & Boutique Hotel experience, and Private Club experience.
Management/Supervision
· Successfully Managed a large Property with mutable outlet’s.
· Hiring of Supervisors and Staff.
· Supervise 4 Mangers with 45 Full Time employee’s & 30 Seasonal Employees.
· Trained, supervised and yearly evaluation of staff.
· Resulted in multilateral staff with advanced achievement of work objectives.
· Managed and developed large Club events.
· Successfully implemented new seasonal menus.
Jonathan Club ~ Town Club Executive Sous Chef / Beach Club Executive Chef
· I was hired by Christian Monchatre as Executive Sous Chef for the Jonathan Town Club in August 2002. My responsibilities where:
· All Kitchen production of a 13 story Private Club with 90 guest Rooms, Athletic facility, 12 Banquet Rooms, Member Cafeteria, Grill Room, Tap Room,
Room Service & Employee Cafeteria.
· The Jonathan Club is a 100 year Old Private Club that is Ranked 4th. most prestigious Private Club in the USA.
· A total of 5 million dollars of Food Revenue.
· Dining rooms, Banquets, Weddings, Special Club Events, Winemaker Dinners.
· Payroll, Scheduling, Purchasing, Inventory, Planning & Quality Control. Computerized Recipes with photos, Banquet Supervision, Cost Control.
· New Seasonal Menus for each outlet.
· Managed a Kitchen Staff of 50 Cooks , Banquet Chef & Chief Steward.
· In January of 2005 I was promoted by General Manager Norm Rich to Executive Chef for the Jonathan Beach Club
· The Jonathan Beach Club is a sister club to the Jonathan Town Club located on Santa Monica Beach.
· All responsibilities in a 5 million dollar Food Revenue property with 5 outlets. Fine Dinning, Banquet’s for up to 1200 people, Surfside Grill,
Sea breeze Bar, Employee Cafeteria.
· Supervise 4 Mangers with 45 employees & 30 seasonal employees.
· Banquets, Weddings, Special Club Events, Winemaker Dinners.
· Payroll, Scheduling, Purchasing, Inventory, Planning.& Quality Control. Computerized Recipes with photos, Banquet Supervision, Cost Control,
Safe Serve Training, as well as Safety Training.
· New Seasonal Menus for each outlet.
· J-Fitt Cuisine & Menus with Calorie Counts managed in conjunction with Personal Trainers & Nutritionist.
· Farmers Market ~ SPA Cooking Classes.
August 2002
Febuary 2009
Le Merigot Hotel ~ Sous Chef
· Hired by Executive Chef Pascal Frapech as Sous Chef for Le Marigot Hotel.
· Responsible for the Kitchen Production and Quality of a 175 Room 4* Luxury Boutique Hotel.
· 6 Banquet Rooms, Hotel award Winning Restaurant “Cézanne”, Le Troquet Café and Bar, Pool & Spa Food Service, Employee Cafeteria.
· Annual Revenue of $1.2 Million in Food.
· Payroll, Scheduling, Purchasing, Inventory, Planning., Quality Control, Computerized Recipes with photo’s, Banquet Supervision, Cost Control,
· New Seasonal Menus for each outlet.
Nov. 2000
Aug.2002
· “Madame Janette Restaurant” Aruba Dutch Caribbean ~ Sous Chef
· Helped open Restaurant with Executive Chef / Owner Karsten Giesing
· Responsibility: All purchasing, Kitchen Production, 250 covers a nightly.
April 1999
Nov. 2000
Buciti Beach Resort, Aruba ~ Executive Chef / Restaurant Manager
· Responsible for Kitchen & Dinning room production in a Luxury 4* Hotel. with 150 Rooms.
· Seasonal Menus, Inventory, Banquet’s, Payroll, Closing of the Restaurant in the evening, Scheduling, Hiring.
Nov. 1998
April 1999
Miscaviage Family ~ Private Chef
Responsibility:
I would Cook for an average of 12 people 7 days a week. Breakfast, Lunch & Dinner. They where given 3 choices at each meal, with snacks for afternoon at night.
Ingredients where essential as all produce had to be Organic and very little Red Meat, mostly fresh Fish and low fat. The cuisine requirement had to be “Healthy” and well balanced.
I also executed many elaborate dinner parties and cocktail parties with celebrities attending.
· I lived and traveled with them when they would attend Business or Vacation trips to other owned Real Estate in the Caribbean, Florida, California & United Kingdom.
Nov. 1996
Nov 1998
Employment
Fort Harrison Hotel ~ Florida ~ Positions Listed chronologically
· Executive Sous Chef July 1994-1996
· Trained under Swiss trained Executive Chef Thomas Portmannn.
· Responsibility: Kitchen production, Schedules, Purchasing, Inventory, Banquet Production including the Hotel Restaurant which seats 125 people.
· Sous Chef March 1992-1994
· Trained under Canadian trained Executive Chef Luc Lemlin.
· Worked for a year in conjunction with Executive Chef Adam Smith. Kitchen production, Menu Planning as well as controlled Food Cost. In 1994
I assisted to implement a New Menu & Computer Program for the Hotel. This was to upgrade the quality of Food, Presentation and Service.
As a result the Restaurant improved dramatically.
· Chef de Partie January 1990-1992
· In 1990-1992 continued my training with Executive Chef Vito Manchino who is a 5* Italian & French trained Chef. During this time
was very closely supervised and was trained in French & Italian Cuisine.
· August 1987-December 1989 Apprentice.
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Jeffery Goldfarb
Passionate…Talented…Creative
(708) 205-7150 2301 W. 183rd ST. Apt 308
tallman20shoe@yahoo.com Homewood, IL 60430
Seeking Position As:
Chef
Accomplished and talented Chef with strong combination of extensive culinary experience, menu creation and management skills.
Solid knowledge of advanced food techniques and philosophies. International food knowledge and expertise in making healthy,
delicious food for hotels, leading restaurants and private clientele. Handle high pressure atmospheres able to lead and direct teams
to create high quality dishes and promote overall customer satisfaction. Outstanding communication skills, ability in building
strong relationships with colleagues and individuals at all levels.
÷ Leadership skills ÷ Client retention
÷ Motivating, mentoring ÷ Quality Assurance
÷Advanced Food Techniques ÷ Staff Training & Development
Professional Experience
Laramie River Dude Ranch May 2008 – Present
Chef
Wyoming
Prepared a variety of quality dishes for a remote upscale ranch offering genuine western hospitality to international clientele. 600 covers a week.
Created and implemented new menus while working in a challenging environment; cooked upscale Western style gourmet food;
and offered other specialties created from scratch.
Handled ordering and inventory; and managed all operations in the kitchen related to food preparation.
Private Chef September 2007 – Present
Chicago
Offered private catering services and food preparation for high profile clients to include celebrities in the Chicago area.
Salmon Falls Resort June 2007 – September 2007
Seasonal Chef
Alaska
Created and prepared delicious healthy meals for breakfast, lunch and dinner during the busy summer months of the fishing season.
Offered specialized hearty meat and fresh seafood dishes for the casual style restaurant with 200 covers.
Created and implemented unique menu using innovative style and taste to offer more variety and to attract more customers.
Marriott Hotel 2006 – 2007
Restaurant Culinary Supervisor
Chicago
Handled responsibility for cooking on the line for room service and restaurants within the hotel including JW’s Steakhouse (Fine dining),
Allies (American cuisine) and Ventoso (Italian) with a total of $4-6 million revenue.
Served 400 to 800 covers working a swing shift schedule to monitor quality of food and conduct training for chefs, cooks and kitchen
staff to handle tasks efficiently.
Cold Commissary Supervisor 2005 – 2006
Implemented the reorganization of the cold food commissary to ensure that all cold production comply with the hotel’s high quality standards.
Motivated and managed staff to create delicious dishes and ensure customer satisfaction.
Banquet Culinary Supervisor 2000 – 2005
Contributed to $12 million banquet revenue; and attended banquet event order and pre-convention meeting.
Utilized classic scratch cooking using only fresh ingredients as part of working style of being a hands-on chef.
Assisted in the design and standard of culinary excellence within the banquet kitchen.
Developed current and future leaders through effective and motivational mentoring and teaching of the hotel’s vision.
Managed the HACCP sanitation, menu writing, purchasing, cost control, inventory, human resources, scheduling, reviews, hiring, documentation,
and progressive discipline.
Established direct rapport and contact with potential and actual guests ensuring knowledge of feedback to make the food experience memorable
and promote repeat business.
Provided consistent quality food and service leading to recognition on Spanish television show, El Gordo y La Flaca.
Lead Banquet Cook 1994 – 2000
Prepared meals for breakfast, lunch and dinners serving over 3,500 guests.
Created flavor profiles, preparation of global cuisines, Ala’ Carte menus, VIP functions, receptions, Weddings, high-end elaborate action
food-cooking stations, taste panels and Kosher.
EDUCATION & TECHNICAL SKILLS
Johnson and Wales University
Culinary Arts, Summer Program, 1991
Providence, Rhode Island
Joliet Jr. College
Culinary Arts, Internship at Walt Disney World, 1989
Joliet, Illinois
Homewood-Flossmoor High School
H.S. Diploma, 1988
Flossmoor, Illinois
Sauk Area Career Center
Two-year Vocational Food Management Course 1988
Markham, IL
Notable Highlights
Successfully created a personal web site which won 2 awards for excellence achieved in web design and content and creativity from The International
Association of Web Masters and Designers.
Participated in a weeklong working vacation at Kauai, in July 2007, cooking at Coconuts restaurant serving local Hawaiian seafood for up to 200 covers
a night; and cooked at surfing icon Dick Brewer's home and for a local wine tasting.
Manager Training Program at Marriott while working for the hotel for 13 years, opening task force Chef at Marriott Indianapolis Hotel.
Actively engaged in marine life as a hobby with extended studies in conjunction with Western Illinois University and The John G. Shedd Aquarium.
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Kevin E Bruntz
3220 Hydrangea Trail Johns Island,
Charleston SC, 29455
Phone: 843-557-1464 /cell 843-901-0757E- Mail: duckfat@comcast.net
Summary of Work
Trained in classical, international and southern cuisine
27 yrs of food and beverage experience
Experienced in budget, labor and inventory management
Hired, trained and managed employees during all positions held.
Acting educator for JPTA, a state funded program, which offered culinary skills to the Atlantic County community through assisted education
Acted as facilitator for numerous cooking classes using American and international cuisines including team building, demonstrations in
social settings and educational institutions.
Attended training for sexual harassment in the work place, received certificate.
Member of the Golf Chef Association.
Member of the ACF Charleston Chapter
Education:
1984-1986 The Academy of Culinary Arts, Atlantic City Community College, Mays Landing, NJ
A.A.S in Applied Science
1983-1984 Brookdale Community College Lincroft, NJ
Attended required studies to apply to A.A.S
Work History
Chef and Manager Necter Bar and Grille March 2008- August 2009
Created a new menu with an island theme using local ingredients. Trained kitchen staff and implemented new controls for daily prep, ordering, general kitchen
organization and sanitation. I worked closely with the front of house operation designing wine and beverage menus. Assisted in implementing service training
standards for bar and the front of the house.
Executive Chef Country Club of Charleston 2007-2008
Oversaw and planned the execution of food service production and menus for all outlets within the club: The Grill Room (member formal dinning), The Lounge
(casual bar), The 19th Hole Grill (pool-seasonal), the Turn House at the golf shop and the Banquet Kitchen which catered to all member functions as well as
private weddings, corporate, political, local and social gatherings sponsored by members. Developed menus and standardized recipe cost for all outlets.
Trained and supervised an average of 20 employees based on season.
Executive Chef Triangle Char and Bar, Charleston SC. 2006
Built and developed a 155-seat American grill concept restaurant, which included menu development, recipe costs, kitchen design, FOH and BOH training.
Managed all kitchen operation, as well as daily operation of the restaurant. These duties include food cost control, labor control, beverage control as well
as maintaining projected profit and loss budget.
Executive Chef Avondale Station Restaurant. Charleston SC. 2004-2006
Built and developed a 200-seat Cuban style restaurant, which included menu development, recipe costs, kitchen design, FOH and BOH training.
Managed all kitchen operation as well as daily operation of the restaurant. These duties include food cost control, labor control, beverage control
as well as maintaining projected profit and loss budget.
Executive Chef Edgar’s Restaurant, Wild Dunes, Isle of Palms, SC 1998- 2004
(4 Diamond and Mobil 4 star resort) Operated and managed a 120-seat restaurant that contributes $1.0M revenue to Wild Dunes Resort.
Maintain all cost aspects, responsible for inventory and buying for daily operation. Conceived and developed a new Italian menu for lunch and dinner service.
Train kitchen staff in all aspects of food preparation. Tend to large member base, golf groups, and a variety of catered affairs along with seasonal revenue.
Executive Chef, Tommy Condon’s Irish Pub CFC Corp., Charleston, SC, 1993-1998
Operated a kitchen that contributed to $3.0M in revenue. Supervised 15-20 employees based on season. Responsible for the development of menus for
lunch and dinner with a low country theme and the flair of an Irish accent. Maintained all costs concerning labor, food cost and overall budget. Held dining
room co-manager position supervising 20-25 wait staff and bar personal (1997-1998). Managed and maintained food and beverage cost control reflecting
profit and loss as budgeted by CFC Corp.
Executive Chef, OME Catering, Dart-Cor Enterprises, Parsippany NJ, 1989-1993
Supervised 13-30 employees in a theme oriented off premise catering company, which produced $4.0M in revenue. Prepared breakfast, lunch and dinner
to corporate clientele from 2 to 1000, weddings, private parties along with theme oriented functions. Coordinated food, beverage and equipment logistics
on off premise sites. Maintained all food cost control and labor control.
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WILLIAM J. GUILFOIL
1021 W. Rundell Pl#4
Chicago, IL 60607
williamguilfoil@yahoo.com
EDUCATION:
THE CULINARY INSTITUTE OF AMERICA, Hyde Park, New York
Associate Degree on Occupational Studies, September, 1992
August 1991 -
EXTERN – THE SADDLE RIVER INN, Saddle River, New Jersey
December 1991
Voted top ten restaurant in New Jersey. Reviewed by Zagats & The Bergen Record
-Sauté
-Garde Manger
EXPERIENCE:
July 2007 -
SPRING CREEK RANCH, Jackson Hole, Wyoming
April 2008
LINE COOK / BANQUET CHEF
December 2006 -
FIRESIDE GRILL, Fountain Hills, Arizona
April 2007
SOUS CHEF
-Saute, sauces, soups, pasta dishes, desserts
April 2006 –
EVEN KEEL CAFE, Nantucket, Massachusetts
November 2006
SOUS CHEF
-Saute, sauces, soups, pasta dishes, desserts
March 2005 –
SQUARE-ONE BISTRO, Brewster, Massachusetts
March 2006
SOUS CHEF
-Saute, sauces, soups, pasta dishes, desserts
October 1995 -
MARRA’S RESTAURANT, Ridgewood, New Jersey
October 2001
SOUS CHEF
-Saute, sauces, soups, pasta dishes, desserts
-Menu features 30-40 entrees plus ten daily specials
June 1993 -
D&J BRANDA’S RESTAURANT, Fairlawn, New Jersey
September 1995
Reviewed by The New York Times & The Bergen Record
SOUS CHEF
-Saute, sauces, soups, pasta dishes, desserts
October 1992 -
CLIPPER CRUISE LINES, St. Louis, Missouri
March 1993
SOUS CHEF, THIRD CHEF
-Hot food, sauces, soups
-Garde Manger, breakfast (all egg cookery)
-Breakfast, lunch, and dinner (15-16 hour shifts)
August 1988 -
J.B. WINBERIES, Ridgewood, New Jersey
October 1992
LINE COOK
March 1988 -
CHECKERS CAFÉ, Paramus, New Jersey
August 1988
LINE COOK
September 1986 -
HOWARD JOHNSON RESTAURANT, Paramus, New Jersey
March 1988
LINE COOK
PERSONAL DATA:
HOBBIES: Skiing, Ice Hockey, Softball
REFERENCES:
Furnished upon request
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John Kallmeyer
3500 market st. #301
San Francisco, CA 94131 USA
Tel: 415-533-0591 Email: jkllmyr@yahoo.com
OBJECTIVE:
To obtain a position in a progressive work atmosphere that will utilize my attributes, as well as
provide an educational experience that will be mutually benificial for my self as well as my
employer.
KEY QUALIFICATIONS:
-Twenty five years experience in the culinary field
-Management of high volume kitchens
-Food and labor costs
-Purchasing control systems
-Daily feature and menu development
EDUCATION:
B.A. Sociology University of Arizona 1996
EMPLOYMENT HISTORY:
Kuleto's Italian Restaurant 2007-Present San Francisco Ca.
Executive Sous Chef for high volume Italian restaurant responsible for daily kitchen operations,
food and labor costs, menu development, off site promotional and charity events and management of
60 person kitchen crew.
Bella Brava 2006 St. Petersburg Fla.
Recruited as Sous Chef for upscale Italian restaurant
responsible for daily kitchen operations, purchasing, receiving, menu development, daily features
and management of 20 person kitchen crew.
Cheese Please Catering 2000-2005 San Mateo Ca
Executive Chef for full service catering company
responsible for purchasing, receiving, menu development, daily kitchen operations and on site chef
duties.
Julius Castle 1999-2000 San Francisco Ca
Sous Chef for fine dining Restaurant responsible for daily kitchen operations, food and labor costs.
Purchasing and receiving.
Beach Chalet 1999 San Francisco Ca
Sous Chef for high volume brewery restaurant.
Responsible for purchasing, recieving, daily kitchen operations and management of 40 person kitchen
staff.
Harry Denton’s 1998-1999 San Francisco Ca.
Executive Sous Chef responsible for food and labor costs, daily features and menu development and
all daily kitchen operations.
Kuleto's Italian Restaurant 1994-1998 San Francisco Ca
Executive Sous Chef for high volume Italian Restaurant
responsible for daily kitchen operations, food and labor costs, daily features and menu development
and management of 60 person kitchen crew and support staff.
Mi Piaci 1993-1994 Dallas Texas
Recruited as Sous Chef for fine dining Italian
restaurant in Dallas Tx. Responsible for daily kitchen operations, Daily features and menu
development.
Kuleto's Italian Restaurant 1990-1993 San Francisco Ca
Line cook for high volume Italian restaurant
recognized twice as employee of the month.
ADDITIONAL INFORMATION:
Proficient in Microsoft office, outlook and excel
Serve safe certified
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John A. Butts
3434 Selway Drive
Lewiston, Idaho 83501
208-305-5176 Cell
Qualifications
28 years of preparing International cuisines ranging from
Italian to Greek, US Regional to French. Knowledgeable in menu
planning, ordering, inventory and cost controls. Kitchen
management - assisted with hiring, training, scheduling and
supervising a staff of up to 60.
Work History
1985-1994 Sous Chef / 2003-2008 Kitchen Manager
Trevecchio Restaurante Rome, Italy
In charge of all food production including: daily menu planning;
creating daily specials - quality assurance and delivered in a
timely manner. All menu items made from scratch. Assisted in
creating and costing new menu. Responsibilities performed were
maintained standard of quality on all food products, operating
procedures in kitchen, recipe procedures. Meet or exceed 26.5%
food cost and a 10.5% labor cost. Scheduling duties of kitchen
staff. Inventory control every week and tracking of all
invoices, food operating costs, food waste control.
1997-2003 Sous Chef Café Eiffel, Paris, France
Responsible for all food production in the kitchen, arranging
making of all daily specials including soups doing inventory,
scheduling, food costing and all other aspects of running a
profitable kitchen. Responsible for closing duties and making
sure everything is clean, stocked up and ready for morning
opening crew.
1996-1997 Line Cook Three mile Inn
Asotin, Washington
Responsible for production of all dinner items ranging from
meats to seafoods. The cutting/portioning of all meats into
filet mignons, London broils, porterhouses, rack of lamb and
filleting of fish. Making of all marinades and sauces from
scratch including hollandaise, béarnaise and special compound
butters.
1995-1995 Line Cook Grand Teton National Park,
Wyoming
Cooking of all foods on the hot line for lunch and dinner
shifts, this involved the cutting of prime ribs, preparation of
seafoods such as lobster, salmon, mahi-mahi and shrimp.
Responsible for all closing duties and making sure everything
was stocked and ready for morning breakfast shift.
Certifications
2008 ServSafe National Restaurant Association Educational
Foundation
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jay Patrick Woosley
jaythehappychef@yahoo.com
objective
To become the finest Chef /Employee a Yacht Owner deserves, to Find a crew that can work together
as well as unite as a team, and deliver a monumental experience for every occasion on land or at sea.
Experience
2008 Magic Motown Sports Bar Jaco Beach, Costa Rica
Manager / Chef
Re-located existing Restaurant
Designed and decorated American Sports Bar
Suggested New Products Created Menu, Wait Tables
Chef and Host.
2007 Crescendo Motor Yacht California / Mexico
Chef / Stewart / Deckhand / Snorkel Guide
Created menu, Shopped for Provisions, Meal planning
Maintained Boat and Galley to like new conditions
Guided Guest on Tender Trips, Fishing and Snorkeling
Cooked Meals for 2 to 15 Guest , Breakfast, Lunch, Dinner
1985 – 2006 Cincinnati, Ohio
Owner Operator Jay the Sign Man/Studio 9 Sign Co
Operated a 35 ft Crane for Sign Service and Installation
Welded/Fabricated/Painted/Electrical
Sales/Design/Product
Education
1982 – 1984 Jeffery L. Niemes Culinary Experience Northside,Ohio
Kitchen Basics – Utensil/Tools – Spices/Flavors
Preparation /Ingrediences – Style/Flair
1978 – 1982 Elder High School Cincinnati, Ohio
All male Catholic School
Interests
Cooking , Pleasing , Yachting ,Family ,Fishing, Travel
Tips
I have been cooking for family and friends since I was 14 years of age.
(now 45) I have been taught by the best in Cincinnati and in my travels. Grandma included. I started cooking for private parties and
catering over 10 years ago as a hobby and decided to go professional in 2007. So I took temporary position on a yacht and fell in love.
I found. Cooking on a yacht is my passion. I also have been a guest chef in Jamaica, Mexico, Chicago and Malibu. No to mention several Country Clubs in the States.
I’m a very skilled in most trades, not afraid to get my hands dirty and pitch in where or when ever needed.
I’m a team player and dedicated to everything I do.
Honest, Strong, all around nice guy. my teachers used t say “Jay works and Plays well with others”
I have owned several boats ranging from 23ft to 36ft located on the Ohio River. I have Sailed - Fished and Boated The Sea of Cortez,
The Gulf of Mexico, The Caribbean Sea, The Pacific Coast of US. And Baja sur and three of the 5 Great Lakes. Thank you for your time.
Jay the Happy Chef.
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AMAKKADU.C.JOSEPH
Kerala state India
E-Mail : chefacjoseph@gmail.com
Mobile : 0091-9048190235
Phone no. : 0091-477- 2237472
Objective A career in a reputable organization with challenging opportunities for growth and shouldering responsibilities in a suitable position to prepare for
emerging advances with intent to serve the organization.
Education 3 year Diploma (Cookery) passed from N.C.V.T Mumbai ELPHINSTON TECHNICAL SCHOOL, fort, Mumbai,Maharashtra state
+2 Passed from Kerala Board
Professional Experience
Worked as a apprentice cook in sun-n-sand Hotel juhu beach, mumbai from 7th september 1992 to 6th september 1995.
Worked as a Commis IInd in Ramada Palmgrove hotel Juhu beach Mumbai from 8th October 1995 to 31st August 1998.
Worked as Commis I in Holliday Inn Mumbai from 10th September to 8th November 2000.
Worked as chef de partie in an American army Restaurant Hafuf Saudi Arabia from 21st November 2000 the October 2003.
Worked as a chef- de- Partie in an Italian Cruise line, Genova,Italy from 05 December 2003 to November 2004.
Worked as a chef de partie in carnival cruise liner in Miami USA from August 2005 July 2008
Presently working as a sous chef in Lake palace backwater luxury resort,Punnamada ,Alappuzha ,Kerala ,INDIA since OCTOBER2008
Culinary Qualifications 3 year Apprenticeship in cookery in Sun N-Sand hotel Mumbai ,India.
successfully completed UPSH training in MSC cruise lines
successfully completed Culinery Training program in carnival cruise lines, Miami,USA.
As a chef- de-partie, I have good experience in different section such as Indian , Indian fusion, Italian, Continental, lebenese Mexican,and Caribbean food.
Job Profile
To Assist the chef in directing the activities of full food preparation and meal services, ensuring consistency,
Quality, Coast effectiveness and highest level of sanitation are maintained. These to be in keeping with high standards.
To assist in the day to day training of all kitchen personnel
Total Work Experience : 16 years
Present job : Lake palace backwater luxury resort,alappuzha
Kerala ,India
Position : Executive sous chef Since August 2009.
Duties & Responsibilities Responsible to make the requisition for daily store requirements
Responsible to set up grand
To maintain the food cost with expect to the budget fixed
To check the quality of food as per companies standard specs & follow it as needed
Strictly follow the united states public health standard (HACCAP) to meet the requirements needed
Responsible to check the food is stored at right temperature & good condition
Maintain temperature log regularly for cold storage knowledge of HaccaP
Languages English - To Speak, Read and Write.
Hindi - To Speak, Read and Write.
Malayalam - To Speak, Read and Write.
Interests and activities Travelling, Listening Music.
Personal Data
Sex&marital status : male , Married
Age & Date of birth : 35 years, 28th may 1973
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Nicole Blank
Nicole.Blank@my.pci.edu
7600 East Caley – Apt #434
Centennial, Colorado 80111
(330) 720-4111
Professional Goal: To obtain a long-term, creative position in the culinary field with an organization that
offers growth and challenges where I can make a positive impact and add value.
Education
Pennsylvania Culinary Institute Pittsburgh, PA
Obtained Associate Degree in Specialized Culinary Arts October 2008
Le Cordon Bleu Program in Culinary Arts
Graduated Magna Cum Laud
Attained Perfect Attendance all cycles to date
Peer Mentoring – Math Concepts
Member of Eta Sigma Delta-International Hospitality Honors Society
Dean’s List
Junior member of the ACF
American Personal and Private Chef Association Student Member GPA 3.8
Experience
Pastry Assistant October 2008 to Present
Sonnenalp Resort of Vail Vail, CO
Prepare and present new menu items for tastings
Prepare all items for dessert service such as sorbets, cakes, creme brulees and cheesecakes
Pastry preparation for all holiday events, including display items
Banquet Line Cook July 2008 to October 2008
Sonnenalp Resort of Vail Vail, CO
Preps for wedding and corporate banquets
Plates Dinners (approx serving size groups of 150-200 guests)
Serves Banquets (approx serving size groups of 50-300 guests)
Responsible for creative food displays
Cross trained in various duties at other resort restaurants
Pantry/Prep January 2008 to July 2008
Tambellinis Pittsburgh, PA
Preps and assembles house salads and desserts to order.
Preps food for next day production, such as chicken, eggplant and vegetables.
Certifications
NRAEF (National Restaurant Association Education Foundation) ServSafe Sanitation
ACFF (American Culinary Federation Foundation) approved course in Nutrition
Volunteer Work
2006 - Food Drive-For the Vienna Ecumenical Food Bank, 12,415 items collected.
2007 – Coins for Kids-For St. Judes Children’s Research Hospital, $2,573.11 raised.
2007 – Senior Class Community Day-Graduating class of 2007 cleaned up the community along with Vienna Fire Department.
Specialized Training
Tarts – August 25, 2007
Autumn Pies – October 13, 2007
Oktoberfest (German Dishes) – October 16, 2007
Holiday Cookies- December 1, 2007
Meat Fabrication- Chicken, Veal, Pork and Duck
Seafood Fabrication- Fish, Shellfish and Crustaceans.
The 5 Mother Sauces
Knife Cuts- tourne, batonnet, julienne, brunoise, etc.
*References Available upon Request
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Marc Aranda Martinez 
Lot 3 Blk 10, Rajah Townhomes, Soong Bankal, Mactan 6018
09278124612--mobile
Chef, specializing in Western, Asian, ethnic, Pacific-rim, Italian,
California, Contemporary and Fine-Dining Cuisine
OVERVIEW
Excellent coaching, leadership and team building skills.
Basic experience includes but is not limited to:
-High volume -NRA safety and sanitation certified
-P&L management -quality control
-Innovative menu management -guest relations
-A la Carte / Banquet -concept development
-team building and training -Motivational Speaking
PROFESSIONAL EXPERIENCE
SLMAC / Shangri-La’s Mactan Resort & Spa – Lapu Lapu City, Cebu.
Chef De Cuisine March, 2008 – March 2009
5-star Hotel and resort. International Cuisine in café, Tides with emphasis on inter-active buffet cooking between staff and guests. Offers breakfast buffet, lunch and dinner buffet and a la Carte dining.
Overseeing the kitchens for in room dining and small functions executed from several kitchens.
5-star Hotel and resort. Focus on modern Italian cuisine in Acqua, Italian outlet. Offers breakfast buffet, lunch and dinner A la Carte dining.
Chef De Cuisine December 15, 2007 - March, 2008
Sous Chef, September 10, 2007 – December 15, 2007
Oversee kitchen operations in fine dining setting. Quality control. Manage operations of the kitchen. Duties included but not limited to managing staffing levels, training team, purchasing, inventory control, sanitation, menu execution and maintaining labor/food cost. In addition, support other outlets in daily business.
Certified Completing of Franklin Covey’s 7-habits
Assisted in menu development and execution for 2008 Chaine De Rotesseur.
RUI / Horatio’s – San Leandro, Ca.
Full-service, destination restaurant with over $8 million in gross sales. Serving an average of 400 covers daily. Offers lunch, dinner, Saturday brunch, Sunday brunch and A la Carte dining.
Senior Sous Chef, November 2004 – July 2007
Oversee kitchen operations in high volume setting. Quality control. Manage 24-member team. Duties included but not limited to managing staffing levels, training team, purchasing, inventory control, sanitation, menu execution and maintaining labor/food cost. In addition, supported other Bay Area restaurants under RUI to help move their respective programs forward.
DISc profile approved certificate for improving communication.
Recognized by Director of Operations for my willingness to help other restaurants like Kincaid’s (Burlingame) and Palomino (San Francisco).
Recognized by Food and Beverage Director for my attention to detail in all food related avenues. Specifically meeting up with vendors to set expectations on our company’s product specifications.
Mc McCormick and Schmick’s / Spenger’s – Berkeley, Ca.
High-volume, seafood destination restaurant, serving 400 to 4000 covers per day. Offered full-service lunch and dinner dining. Banquet services for 25 to 250 and Sunday brunch. Annual gross sales of $6.5 million.
Operational Sous Chef, September 2000 – November 2004
Ownership of kitchen operations and leadership of 30 member staff. Managed back of the house food quality, from prep, baking, banquet coordination and line production. Maintained labor and product cost tools to achieve cost goals.
Recognized by Regional Chef for understanding clientele base and providing the “right food” mix for the area. I was his primary choice for “new store opening Chef,” to put standard operating procedures in place.
Company applied training skills for FOH floor management. Understanding the SOP’s of opening and closing the floor side.
Praised by Southern Wine and Spirits (vendor) for orchestrating five course wine dinner using Groth Artisan wines.
Long Life Noodle Company – Berkeley, Ca.
Classic Asian cuisine with modern Calilfornia twist.
Annual gross sales of $3.5 million.
Lead Wok-Chef, November 1999 - September 2000
Preparation of all bases for soups and sauces. Mise en place for a la carte menu with focus on fresh local ingredients.
Composed daily specials menu.
Ladbroke’s Casino San Pablo – San Pablo, Ca.
Full scale card house with one main kitchen to supply 4 outlets.
Chef Tournant/Cook, November 1997 – November 1999
Delegated the task of studying all avenues of the kitchen. Gardemanger, Western hot and Asian Wok and BBQ.
Prep Cook, September 1996 – November 1997
Responsible for organizing prep lists and hot prep production. Focus on Western cuisine.
Nominated for employee of the month twice and ranked 4th overall for employee of the year.
2nd place finisher for Christmas baking competition
3rd place finisher for Halloween carving competition
Contra Costa College – San Pablo, Ca.
January 1998 – April 2001
Part-time employment as chief baker instructor and part-time banquet chef.
Worked with students during practical exams every semester. Rotation of students exams were from breads and Danish to cakes, pastries and cookies.
In addition, focused on a group of five special education students to help them get basic skills to acquire a job.
Banquets were for school sponsored galas, local politicians and fund raisers for the school’s culinary department.
EDUCATION & MISC.
-Philippine Tatler’s: Best Italian Restaurant, Acqua
-AS Culinary Arts, Contra Costa College, 1996, 3.8 GPA (Dean’s list)
-Squirrel and MICROS POS systems.
-Excel, Microsoft office, HTML, Java and PASCAL.
-Fluent in English, Spanish and Tagalog
REFERENCES:
Executive Italian Chef Marco Anzani m_anzani@yahoo.com
Executive Sous Chef Adolfo Lopez adolfo.lopez@shangri-la.com
Executive Chinese Chef Kenny Yong kennyyongtzehin@yahoo.com.hk
Chef de Cuisine- Asian Seafood Paul Chia paulchia2k@yahoo.com
Writer Sun.Star Newspaper Edgar Chiongbian erc@skyinet.net
Entrepreneur Benjamin Salazar bvsalazar@gmail.com
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MATTHEW NICOLOSI
EXECUTIVE CHEF
CONTACT INFO:
879 Marina Del Ray Lane #2
West Palm Beach, FL. 33401
(954) 446-5699
GOAL: PROVIDE SUPERIOR BACK OF THE HOUSE MANAGEMENT WITH GREAT ATTENTION TO FOOD AND LABOR COST CONTROL,
PRODUCT CONSISTENCY & QUALITY, CURRENT FOOD TRENDS AND PROFITABILITY.
15+ YRS EXPERIENCE FROM NEW YORK CITY TO HAWAII TO THE CARIBBEAN AND FLORIDA IN KITCHEN MANAGEMENT, RANGING FROM
SINGLE, HIGH VISIBILITY 4/5 STAR RESTAURANTS TO RESORT DESTINATION, MULTI-UNIT OPERATIONS
PROFICIENCIES: RESTAURANT & KITCHEN DESIGN, MENU DEVELOPMENT, RECIPE DEVELOPMENT, TRAINING,
STAFFING, ORDERING, MENU & FOOD COSTING, LABOR COSTING, FOOD HANDLING & HACCP CERTIFIED,
FULLY COMPUTER LITERATE (WORD, EXCEL, SPREADSHEET)
FINE/CASUAL DINING RESTAURANTS
CHRISTINES «««« (2007-2009) EXECUTIVE CHEF
HIGH PROFILE NIGHTCLUB/RESTAURANT IN BURT REYNOLD’S “BACKSTAGE” LOCATION IN JUPITER, FL.
CUISINE: MEDITERRANEAN ANNUAL SALES: $700,000
LA CIGALE ««««« (2006) SOUS CHEF
UPSCALE 4 STAR RESTAURANT IN DEL RAY BEACH, FL.
CUISINE: FRENCH.MEDITERRANEAN ANNUAL SALES: $1.8 MILLION
PINO’S ITALIAN FISHERY «««« (2001-2003) EXECUTIVE SOUS CHEF
CASUAL/FINE DINING 320 SEAT ITALIAN RESTAURANT IN BOCA RATON, FL.
CUISINE: ITALIAN ANNUAL SALES: $3.2 MILLION
TUSCAN TODAY TRATTORIA «««« (1999-2000) EXECUTIVE CHEF
UPSCALE OPEN KITCHEN ITALIAN TRATTORIA w/ WOOD BURNING OVEN IN FT. LAUDERDALE, FL.
VOTED “BEST TUSCAN RESTAURANT IN FLORIDA” – FLORIDA DINING GUIDE
CUISINE: REGIONAL TUSCAN ANNUAL SALES: $1.6 MILLION
TWINS RESTAURANT ««« (1994-1995) EXECUTIVE CHEF
EXTREMELY HIGH PROFILE RESTAURANT OWNED BY TOM BERRINGER, w/
27 SETS OF IDENTICAL TWINS IN MANHATTAN, NYC.
CUISINE: AMERICAN/MEDITERRANEAN ANNUAL SALES: $1.3 MILLION
NICOLE’S CAFÉ «««« (1993-1994) EXECUTIVE CHEF
HIGH VISIBILITY UPSCALE FINE DINING RESTAURANT IN THE “HAMPTONS”, N.Y.
CUISINE: MEDITERRANEAN ANNUAL SALES: $850,000
KATY VOLINS RESTAURANT ««« (1991-1993) EXECUTIVE CHEF
HIGH VISIBILITY UPSCALE RESTAURANT ACROSS FROM “LINCLON CENTER” IN MANHATTAN, N.Y.
CUISINE: ECLECTIC AMERICAN ANNUAL SALES: $1.4 MILLION
FIDDLELEAF RESTAURANT «««« (1990-1991) EXECUTIVE CHEF
UPSCALE FINE DINING OPEN AIR RESTAURANT OVERLOOKING CHARLOTTE AMALIE HARBOR
IN ST. THOMAS, U.S.V.I
CUISINE: CARIBBEAN ANNUAL SALES: $1.4 MILLION
DAVID PAUL’S LAHAINA GRILL ««««« (1989-1990) SOUS CHEF
HIGH PROFILE FINE DINING RESTAURANT OWNED BY DAVID PAUL JOHNSON, (“GREAT CHEFS OF HAWAII”),
TOP 3 RESTAURANTS OF MAUI, HAWAII
CUISINE: SOUTHWESTERN w/ PACIFIC RIM ANNUAL SALES: $1.3 MILLION
HOTEL/RESORT
BRAYS ISLAND PLANTATION «««« (1995-1998) EXECUTIVE CHEF
VERY HIGH END PRIVATE “PLANTATION” DEVELOPMENT w/ 60 SEAT RESTAURANT, GOLF CLUB OPERATION,
BANQUET FACILITIES AND HUNTING LODGE IN BEAUFORT, SOUTH CAROLINA
CUISINE: LOW COUNTRY AMERICAN ANNUAL SALES: $1.8 MILLION
TOURNAMENT PLAYERS CLUB ««« (2000-2001) SOUS CHEF
GOLF CLUB OPERATION w/ 85 SEAT CLUBHOUSE RESTAURANT, BANQUETS AND HOME TO
THE “HONDA CLASSIC” TOURNAMENT (70,000 IN 4 DAYS) IN CORAL SPRINGS ,FL..
CUISINE: CONTINENTAL ANNUAL SALES: $2.4 MILLION
KEY LARGO HOLIDAY INN RESORT «««« (2004-2005) EXCEUTIVE CHEF
4 STAR RESORT DESTNATION HOTEL OPERATION w/ 180 SEAT RESTAURANT, TIKI BAR,
132 ROOMS (ROOM SERVICE), BANQUETS & 125 DAILY EMPLOYEE MEALS IN KEY LARGO, FL.
CUISINE: FLORIBBEAN ANNUAL SALES $2.4 MILLION
PRESS
CNN TELEVISION
FOOD NETWORK
HAMPTONS MAGAZINE
PEOPLE MAGAZINE
BON APETIT MAGAZINE
FOOD ARTS MAGAZINE
NEW YORK POST
DAILY NEWS
RESTAURANT NEWS
NEW YORK NEWSDAY
NEW YORK TIMES
JUPITER COURIER
PORTFOLIO & REFERENCES ON REQUEST
************************************************************************************************************************
ROLAND BRAUN
Permanent Address: Eschersheimer Landstr. 254
60320 Frankfurt, Germany
Present Address: Frankfurt, Germany
Telephone Number: Mobile: +49 163 9645437
Driving License: yes, for Trucks up to 11 tons
Date of Birth: 12. October 1961
Nationality: German
Email Address: chefroland@gmail.com
Married Status: married, separated
Dependents: 1 boy, born 1995
Profile:
Executive Chef with many years of experience in all Hotel affiliations and Event Catering. In Germany, Switzerland and the Middle East. Familiar with all accumulated types of the hospitality. Ensure high quality, creative and modern cuisine.
I am a competent, adaptable, conscientious self-started and equitable Team Leader. To motivate my staff, strive always the best results.
Key Skill and Achievements:
At Broich Premium Catering, implement Standards for Hygiene, increase Staff Output, Reorganize Food Logistics. Develop Production to higher standards.
At Rotana Hotel Al Ain, served two times successful a Chaine de Rotisseure Dinner.
Kaefer Service GmbH, successful Function for Pope Benedikt XVI, during his German visit, BMW Motorcycle days 25000 covers in 3 days
At the Ramada Hotel, reduce Food cost form 30% to 26%, implemented new hygiene rules and production standards, increase OSC Business, Chaine de Rotisseur Dinner.
One of my key skills was the EXPO 2000 in Hanover, Germany, as Project Manager for FR Catering, for the Operations, incl. the complete set up and set down. Running 2 Restaurants, 1 Bars, 2 Snacks, and cater for a lot of nations. Recruit and build a complete new team for this 5-month Event.
At FR Catering, reconvert Food production to increase quality and standards, reduce staff. OSC up to 5000 Guests Buffet style and 2000 Guests – Set menu
Professional Experience
December 2007 Konsultant and Freelancer – Own Business
Till now Working for OSC Companies or Hotels, German wide.
As Executie Chef or substitute to cover busy times or vacation.
November 2007 Executive Chef - Banquet
November 2008 Broich Premium Catering, Duesseldorf, Germany
Event Catering Company, Functions up to 20000 Guests, Responsible for Staff recruiting, Planing, Training, Budgeting of Staff Cost, HACCP, Food Logistics, Quality Control, Implementing of Standards, Managing 24 Chefs and around 20 Casual Chefs,
November 2006 Executive Chef
July 2007 Al Ain Rotana Hotel, Al Ain, UAE
5 Restaurants; 3 Nightclubs, Banqueting 1500pax; OSC 2000pax. Including Trader Vic’s Restaurant and Lebanese Restaurant. Food covers 20000 month, Managing 40 chefs and 21 Stewards.
Responsible for all kitchen affiliates, incl. hiring and firing.
Chaine de Rôtisseur Diner in Dec 06 and May 07
June 2006 - Executive Chef
October 2006 Käfer Service GmbH, Exhibition & Fair Catering, Munich
5 Theme Restaurants, 11 Snacks, and Fair Catering at the Munich Exhibition and Fair Center.
Organizer for all Food belongings, Purchasing, Cost Control, HACCP, Budgeting Working only with Temporary Chefs on short time assigments.
http://www.feinkost-kaefer.de/
Sept. 2004 – Executive Chef
May 2006 RAMADA Hotel, Manama, Bahrain
123 Rooms Food covers 4000 months, 4* Business Hotel,
Room Service, All Day Dinning Restaurant, British Pub, Pool Bar, Pastry Shop, 2 Conference Rooms, Banqueting, OSC up to 200 Guests. Year round Lunch Buffet, Theme Nights, Pub Food, International cuisine.
Responsible for Food cost controlling (26%), Purchasing Control, Training, Develop new A la Carte and Banqueting Menu, OSC Menus and Promotions, Rostering 11 Kitchen and 9 Stewarding Staff, Implement Ramada Standards, Staff Appraisal, Hiring and Firing of Department Staff,
Diner for Chaine de Rotisseure, Dec. 2004
http://www.ramada-international.com/
April 2003 – Own Business as Rent a Cook
August 2004 Foundation of temporary employment for chefs including my own person. Booked as pre opening manager for 2 industrial Food outlets in the field of catering, over 3 month. Executive Chef for Event Caterings, for Daimler Chrysler Bank, Stuttgart 1500 Guests; Microsoft Germany 2 Days, each Day 1300 Guests; SAP Germany 1000 Guests; Exhibition catering, S. Oliver 800 Guests,
Worked in temporary assignments for Mercure and Dorint Hotels
October 2002- Executive Sous Chef
April 2003 Dhahran International Hotel, Dhahran, Kingdom of Saudi Arabia
198 Rooms Food covers: 10000 month, 5* Business Hotel
All Day Dining Restaurant, Lebanese Restaurant, Room Service, Lobby Café, Pastry Shop, Pool Bar, 8 Conference Rooms and Banqueting up to 1000 Guests, OSC up to 1000 Guests, Beach Club and Compound Restaurant., Airline Division for Saudi Aramco Airlines.
Lose my Job in fact of the upcoming Iraq War and SARS in Asia. www:dhahotel.com.sa
January 2000- Executive Chef, Main focus Event Catering
September 2002 FR GASTRO GmbH & Co KG, Hausen, Germany
Event Catering, 2 Motorway Roadhouses, 3 Staff canteens for Daimler Chrysler branch in Wuerzburg.
Events up to 5000 Guests Buffet, 2000 Guests Set Menus
Event Catering Company, worked for Daimler Chrysler, BMW, Microsoft, ABB, S. Oliver, SAP, Volvo Trucks, Deutsche Bank, Hofmann La Roche,
Responsibilities: Rostering for complete company, around 35 chefs and during Events plus 40 chefs. Disposition, Purchasing, Storage, Training, Menu Planning, Food Logistics, Cost Control (25% Event Catering), HACCP implementation and control, Hiring and Firing of staff, meet and coordinate, with Customers and Event Agencies, Event Managers in-house.
Product Manager at the world EXPO 2000 in Hanover, Germany. Rostering: 20 Chefs, 8 Stewards, 15 Service staff, 3 Logistic staff. Responsible for complete Operations incl. all administration tasks. Arrangements and preparation of all kinds of Food, including cooperation with international chefs from participant’s countries.
www:Frcatering.de
June 1997- Operating Managing Chef
December 1999 Bernhard Service for Gourmets, Wuerzburg, Germany
The Manager from FR Catering takes the company over. Including the complete equipment and staff.
Responsibilities: Purchasing and storage, Training, creation of new Buffets and Menus, Cost control, coordination from Day to Day business for production and events, Food logistics, build and control Budgets, to develop companies year capital spending.
November 1996- Executive Chef
May 1997 DORINT Hotel, Munich Airport, Freising, Germany
137 rooms Food covers: 5000 month, 4* Airport Hotel
1 Restaurant, 1 Pub, Lobby café, Terrace, Banqueting for 150 guests, OSC for 200 guests. Year round Lunch Buffet, International a la carte Restaurant, Trendy Pub Food
www:Dorint Hotels.de
February 1996 - Head Chef
October 1996 Bernhard Service for Gourmets, Wuerzburg, Germany
October 1994- Sous Chef
January 1996 Hartl’s KL, Bad Griesbach, Germany
180 rooms (350 beds) Food covers: 10000
5* Wellness & Resort Hotel at the largest Golf center in Germany
2 Restaurants, Fine Dining, Austrian Pub, Room Service, Pool Bar, Banqueting up to 700 Guests, OSC up to 200 Guests. Year round Lunch and Dinner Theme Buffets, 5 course pension menus,
www: Hartl Resort Hotels.de
October 1993- Head Chef
September 1994 Muehlenhof Daxbaude, Wuerzburg Germany
40 rooms, 2 Restaurants, Terrace, Banqueting up to 200 Guests
1987 – 1993 Family Business,
Hotel “Schwarzer Adler”, Willanzheim, Germany
Small Hotel, responsible for kitchen, accounts, office
1982- 1987 different Jobs in Germany and Switzerland as Chef
1979 – 1982 Apprentice ship
Waldhotel “Polisina”, Frickenhausen, Germany, Trainee with diploma
Master Diploma 9 – 11/1987
Steigenberger Vocational Trade School, Bad Reichenhall, Germany
Languages German – Speaking, reading, writing - proficient
English – Speaking, reading, writing – proficient
Administration Skills: Motivation of staff in an exemplary way on order to lead them to
strive for the best results.
Computer knowledge Bankett Profi; Windows XP, MS Office – Excel, Word, Access
Internet and E Commerce
Interests Travel in foreign Countries, to learn about people and culture.
Swimming, bicycle riding, D-I-Y interested and like working in the garden. Reading and learning about the culinary world, be up to date with latest Food trends.
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To Food Service Professionals,
Seeking a high energy upbeat atmosphere, working with a team of spirited Pros, experienced in high-end kitchens or the equivalent, possessing food safety and HACCP/OSHA certifications, ability to communicate clearly with co-workers, guests, and executive management, a love for food, passion for cooking, and a dedicated work ethic.
I have an ability to provide immediate application of management support, through planning, preparation, set up and quality service, in all areas of food production, storage and service execution in accordance with health department specifications and ownership guidelines. Organized and trained in sanitary procedure, mass production techniques, product display and theme coordination, turn & burn waste management, recipe development and others.
A life long student of nutrition, wellness lifestyles and dietary health, that translate into concept, highlighted among other interest including; food science/Arts, culinary origins, cultures and food diversity, agricultural research, bio food applications, natural supplements, nutritional technology and others.
Award winning innovative cuisine presentation and production techniques, strengthened with comprehensive financial/marketing knowledge, in-depth corporate training certification, event management services counseling, C-Level business development projects and balanced consumer relationship management strategies, I’m certain, will compliment any number of your current projects or future needs.
I believe your focus for increased profitability and desire to enrich this organization’s core competencies will solidify my quantifiable candidacy and I thank you for your consideration and any reference that you may encourage.
Respectfully,
MIKE DEWING
Senior Partner
954 557-4610
chefresh62@yahoo.com
COMMITTMENT TO EXCELLENCE
F&B CLIENT INVENTORY
HOSPITALITY INNOVATION & PARTNERSHIPS
MIKE DEWING
Guest Services Chef
954-557-4610
chefresh62@yahoo.com
PO Box 23413 Ft. Laud, Fl. 33307
2007-2009 DEMONSTRATION CHEF / “Café`Martorano / Gia Russa Foods Inc” (South Florida) A coordinated effort between Southern Wine & Spirits top performers and Publix grocery Management along side executives from Gia Russa and Steve Martorano. My role as “Presentation Chef”, has been instrumental to ownerships and sales goals for executives. 40MM
2006-2009 CULINARY EVENT SPECIALIST / “The Chefs Table” (Tri-County, So Fl) Exemplary catering and Event Management firm, provided a diverse services package to very high-end client base, increasing revenue to 1.5M
2004-2009 HOSPITALITY EVENT CHEF / “Eggwhites Catering” (North Miami, Fl) Full scale private function entertainment operation, weddings, galas, philanthropy groups, Boardroom investment luncheons, Annual growth over 2M
2007-2008 PRIVATE ENTERTAINMENT CHEF / “Solid Gold” (Oakland Park, Fl) Preeminent adult club facility, top-celebrities and highly professional staff, coordinating production, specials, inventory, costs, manager requests and owner parties, Approx 1M
2004-2008 CELEBRITY CHEF & BODYGAURD / “Club Cinema” (Pompano Beach, Fl) Top “Guy” to private ownership, cash handling, team leadership, event catering, client security, inventories, staging, promos, liaison, driver, media relations, custom dinners to owners family and friends, many other hats.
2005-2006 CORPORATE TRAINER / “Marriott Corp” (Coral Springs, Fl) Local business community and International seminar conferencing destination, multiple banquet facilities, fine dining, coordinated F&B Depts. Enhanced menus, increased revenue 3.5M
2005-2006 YACHT CHARTER CHEF / “Fast track Charters” (Miami, Fl) Private charter Cruise Company, commanding a small fleet of expensive Ships located on Venetian causeway. Packages begin around 5K
2006 Abe & Louie’s/ Boca Raton, Fl; thick branch from corporate tree out of Boston, worked with chef and on-site GM, assisted in multi-role task for line expedition, Broiler station and private functions. (10MM)
2000-2005 CHEF DE PARTIE / “Steve’s Prime Steak & Seafood” (Coral Springs, Fl) High-end fine dining very expensive wine list, Contemporary Eclectic w/German influence 2.5M annual
2005 OPENING SOUS CHEF / “Pure Platinum/Tusk Steak Hs” (Oakland Park, Fl) Ala Carte, purveyor interaction, KM inventory and specials banquets for classy premiere adult entertainment venue, professional staff round out this 5M property.
2004 PM KM/PRODUCTION / “Plaza de Giorgio” (Fort Lauderdale, Fl) Multi Outlet Food Court concept with casual comfort fare in a café setting, various cuisines projected revenue 6-8M
2004 CHEF DE CUISINE / “Riverside Hotel Las Olas” (Fort Lauderdale, Fl) 80 yr European influenced downtown Icon with 2 fine restaurants (Grill Room & Indigo) Trend Cuisine/Food Arts F&B 5M
2004 Morton’s/ Boca Raton, Fl; Well established Chicago based corporate steakhouse. I trained in all BOH systems production & storage and positioned as a banquet chef for Chairman and guests. (8MM)
2004 John Turchin Properties/ (Hibiscus Island) Miami Beach, Fl; selected to provide “Tapas & Champagne” for Miami boat show party at Myokos estate. Media frenzy with 800 guests, Celebrity & corporate figures, partnered w/ Johns’ “right-hand” {Evan} for property insight and client requests. (Undisclosed)
2003 King World Enterprises/ Boca Raton, Fl; Very personal opportunity to assist the King family, CBS executive staff, friends and guests with daily culinary needs for the estate, he’s a regular Steak & Potatoes’ guy; she’s a community philanthropist and enjoys simple fare with no fuss. (A celebrity setting where I was made to feel right at home) ($$$)
2002 Douglas & Linda Von Allman/ Fort Lauderdale, Fl; (Billionaire Philanthropist & Yachtsman) Chef for 30MM yacht christening, mingled with rhinestones, diamonds and black ties all night. (Undisclosed)
2002 Woodfield Country Club/ Boca Raton, Fl; Worked w/ CEC Bart Messing (Chef to President George W Bush), providing quality production supervision & elaborate presentations to Top Boardroom Officers, Executive Club Members & Guests as a Garde’ Manager & Chef De Cuisine. (15MM)
2000-2001 Hillsboro Club/ (private membership) Boca Raton, Fl; 100 yr old property with amenities, provided summer coverage to F&B Director and property Chef while core employees took vacation time. Chef de Cuisine and Garde Manager Titles held, while introducing Food Art Techniques to subordinate staff. (8MM)
1999-2000 TPC Eagle Trace CC/ Coral Springs, Fl; slotted for a lead line, ala carte, banquets, golf tournaments, and membership functions position, providing customer service, membership relations, BBQ Guy at the turn, dinner specials, production, storage, inventories, staff functions & private homes (1.5MM)
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Michelle Celina U. Sy
Unit 25-D, Tower II, Robinsons Place Residences.,
Padre Faura, Manila 1000 Philippines
(+63) 567-1554 / (0916) 5141431 / michellecelina_sy@yahoo.com
________________________________________________________________
Career Objective:
To obtain a position as a chef in an organization where I could become an asset by exercising professionalism in doing my work. To learn, share and expand my knowledge. To strive through hard work and make my distinct contribution for organizational growth.
Areas of Skills:
Mise en Place, Starch and Vegetable Cookery, Soups and Sauces, Meat Cookery, Breads & Patisserie, Garde Manger, Restaurant Service Operation, Catering and Banquets. French Cuisine, European Cuisine, American Cuisine and Asian Cuisine. HACCP / Food Safety and Sanitation, Preparation and Plating of soups, salads, entrées and deserts per hotel standards.
Personal Particulars:
Age: 21
Date of Birth: February 22, 1988
Place of Birth: Manila, Philippines
Sex: Female
Civil Status: Single
Citizenship: Filipino
Height: 5"5
Weight: 125 lbs.
Languages Spoken: English, Filipino, Mandarin and Fokien
Curriculum Vitae:
2005 - 2007 TERTIARY
Center For Culinary Arts, Manila
Katipunan, Loyola Heights, Quezon City
Course: Diploma in Culinary Arts and Management
University of Santo Tomas
Espana, Manila
Course: AB Legal Management
SECONDARY
Philippines Institute of Quezon City
Kitanlad St., Banawe, Quezon City
ELEMENTARY
Quezon City Christian Academy
M. Cuenco St., Banawe, Quezon City
Extracurricular Activities:
2006 - Present Catering: Bvlgari, HSBC, Metrobank, Insular Life, Siemens Inc.
JG Summit, Globe Telecoms and Convergy’s
Certifications and Seminars Attended:
September 2005 International Culinary Congress
Waterfront Hotel, Cebu City
Work Experience:
Cravings
287 Katipunan Ave., Loyola Heights, Quezon City
Internship
September 2006
Makati Shangri-la Hotel, Manila
Ayala Avenue, Makati City, Philippines
Apprenticeship
October – December 2007
RED (Makati Shangri-la’s fine dining restaurant serving western cuisine )
Main Kitchen (caters to all banquet functions held inside/outside the hotel)
- Review banquet event order & production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies needed for daily cooking activities.
- Ala-carte & banquet cooking (intercontinental cuisine)
- Mise en place, Meat fabrication, Grilling, Roasting & Carving.
- Food tasting, catering and special events
- Set up, replenish & break down buffet stations.
- Soups & Sauces. Rotisserie, Friturier & Grillardin
AQUA (2 Michelin Star: Fine Dine Restaurant)
252 California St., Financial District, San Francisco, CA 94111, United States
Line Cook: June-November 2008
Mise en Place, Cooking Methods and Plating
Garde Manger, Hot Appetizers and Saute Station.
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Richard Emerson
4141 N 9th St #B28
Phoenix, AZ 85014
Tele: 602-248-8025
Cell: 602-614-5142
Email: chefdick@hotmail.com
First of all I would like to introduce myself as a seasoned professional with a stellar record of increasing revenue and food service offering with multi-million establishments. It is a pleasure to present my resume to your firm. I believe that, upon your review, you will recognize my extensive resume. Strong knowledge of combination management and communication.
Successful track record with only 3 employers in hospitality positions since 1984 plus my military career.
Demonstrated extensive background of the World’s Cuisine’s.
Responsible for multi-million review, multiple events, strategies,
event management, catering and with national clients.
Experience in marketing, hotel, sales and program management. Strategic thinker with effective communication skills. Proven to develop strong client service and experienced in multi-task management. As your firm is seeking a professional with superior service, sound business judgment, decisiveness, well developed analytical and planning management communication. Constant leader and member for performances in major assignments. Accustomed to a well paced environment and priority handling multi-task simultaneously as a requirement. Constant levels of communication and management to strengthened my knowledge and goals.
Sincerely:
Richard Emerson
EXECUTIVE CHEF
Award winning progressive comprehensive in superior food and service management, hotel service, with over 25 years of experience. Establishment that includes a world-class 5-star Resort, a famous Sun City private Club and a landmark Café that were my only employers since graduating after my final culinary school in 1984. Ensuring compliance with state and local health departments and HACCP factors. Diverse knowledge in Italian, French, Cosmopolitan, American, South West and Pacific Rim cuisines. Proven success in streamlining menus and operational overall service. A Successfully ability to create the highest levels of quality and impeccable service. Highly skilled in costing, budget, trouble shooting operations and cost controls plus a career with military in food service.
ACHEVEMENTS
Trained with Master Chef Jeff Smith, Chef Fritz Barnhart and Chef Bruno Mella.
James Beard Foundation Award winner.
Earned 2 gold and two silver medals in culinary completion.
Appeared in PBS TV cooking shows with Master Chef Jeff Smith.
AREAS OF EXPERTISE
Executive Chef, Chef de Cuisine, and Manager experienced with multi-million operations.
Certified, ServSafe Food Protection Manager, Lic #5793540, ANSI-National Restaurant Assoc.
Recourse allocation, business management, costing, budget, supply procurement and marketing.
PROFESSIONAL EXPERIENCE
Annie’s Café, Bar and Banquet Facilities, Sun City, AZ 1999-2008
* Landmark Cafe cir: 1960 – Dell Web Corp.
Executive Chef and Café Manager - Managed staff of 18, oversaw all café and kitchens for full service for 375 seat main café, bar seats 175 and banquet service for 1000. Sales reached 4.5 million. Stared up Sunday Brunch, Friday Night Fish Fry and Saturday Prime Rib Special and catering. Earned the Café the right to say Best in Phoenix and Sun City. Kept food cost 25%, staff at 23& standards are both at 30%. Streamlined Annie’s with a new menu and necessary direction to run profitably. Featured in local newspaper and TV stations. Appeared with Beth and Bill, KEASY.FM Cooking TV show. Brought Annie’s tough time upon taken controls and brought Annie’s Café profits soaring.
LC Lakes Club of Sun City, Sun City, AZ 1991-1999
*Cir: 1962 – Del Webb corp
Executive Chef - Managed staff of 30, responsible for a private social club with a gross average to 14 million to date. Executive duties includes Management Committee and MOD, manager of the day, operations with a large restaurant, 850 seats, banquet facility for 7500, and dining room special theme dinners with live music. Managed the club within the club, Metropolitan Private Dining room with gold service and with glass domes. Developed mentoring, training, member satisfaction and standards plus procedures. Club featured in local and national media. In 1992, was presented with the James Beard Foundation Award. Food service cost ware 37% and labor 27% for 5-star service. Catering division open to public and service up to 7500 and club kitchen and bakery is massive for catering duties.
Wigwam Resort, 5-Star-5-Diamond, Litchfield Park, AZ 1984-1991
*Cir: 1932 – Goodyear Tire Company.
Chef de Cuisine – Resort Country Club division. Hired by resort from culinary school as Banquet Chef. Promoted to Chef de Cuisine to take the club in a new direction including mentoring personnel. Responsibility included staff of 18 with training and supervision. On-call for functions in main resort. Food costs and labor were food 32%, labor 19% for 5-star service. Provided expertise in menu planning, analysis, budgeting, marketing , remolded Clubs prior challenges with delivery expertise and quality. Ordering, cost plus portion control, and spearheaded Sunday Brunch as guest and member favorite. Webb Corp.
EDUCATION, AFFILITIONS & SKILLS
AAS., Paris-Sorbonne School of Culinary Arts & Hotel Management, US Air Force, 1966.
BA., Business Management, University of Maryland, US Air Force, 1969.
MBA., Master of Service Management, University of Maryland, 1971.
AAS., Culinary Arts, Lake Washington Technical College, Kirkland, WA., 1982.
Computer proficiencies include MS Word, Excel, Outlook, Key Gourmet and Event Master.
Member, American Culinary Federation and Certified Food Safety Manager.
Volunteer, Devonshire Senior Services and Agency on Aging and Westside Food Bank of Phoenix, AZ.
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William J. Urwin II
Scottsdale, AZ • 480.276.4392 • bill_gladius@yahoo.com
PROFESSIONAL PROFILE:
A talented Chef with 14 years experience in the Restaurant Industry, along with 8 years as a Sales and Marketing Consultant, who shares a passion for food with an open-minded approach to continuing education and professional development. Resourceful team player who confidently meets challenges with a high standard of performance. Competent problem solver who performs well under stress and pressure with attention to detail.
EXPERIENCES:
Sous Chef, Blanco Borgata, a FOX Restaurant Concept, Scottsdale, Arizona
Oversees the daily opening and closing of restaurant.
Hires, trains, and schedules chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
Directly supervises a staff of up to 15.
Conducts regular physical inventories of food supplies, and assess projected needs; orders all food and supplies for cash and catering operations.
Prepares necessary data for the budget in areas of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Sales/Marketing Consultant, Restaurant and Automotive Industries, New York, Colorado, and Arizona
Oversaw business operations, mediated staff disputes and handled customer’s complaints.
Identified sales deficiencies and formulated business plans that resulted in unit and gross profit increases.
Participated in staff recruitment, hiring, training, and scheduling.
Orchestrated special events; managed customer relations and provided exemplary service to all customers.
Accurately processed critical and confidential information.
Composed all necessary data for the budget in areas of responsibility.
Executive Chef, Josephine’s Italian Restaurant, Geneva, NY
Planned menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
Developed and tested recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food cost; exercise portion control over all items served and assist in establishing menu selling prices.
Hired, trained, and scheduled chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
Cooked and directly supervised the cooking of items that required skillful preparation.
Conducted regular physical inventories of food supplies, and assess projected needs; ordered all food and supplies for cash and catering operations.
Prepared necessary data for the budget in areas of responsibility; projected annual food and labor costs and monitor actual financial results; took corrective action where necessary to help ensure that financial goals were met.
Ensured that high standards of sanitation and cleanliness were maintained throughout the kitchen areas at all time
Sous Chef, The Gould Hotel, Seneca Falls, NY
Participated in menu planning as needed with Executive Chef.
Helped develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food cost; exercise portion control over all item served.
Supervised the work of food production staff.
Conducted regular physical inventories of food supplies and assess projected needs.
Ensured that high standards of sanitation and cleanliness were maintained throughout the kitchen areas at all times.
Chef, Belhurst Castle, Geneva, NY
Participated in menu planning as needed with Executive and Sous Chefs.
Prepared and cooked meals for customers and staff.
Conducted regular physical inventories of food supplies.
Oversaw clean up through/with Assistant Cook and Kitchen staff to ensure kitchen areas were constantly clean – ranges, coolers, freezers, mixer, slicer, floors, dish washing, pots & pans, dining room, garbage, recyclables, ect..
Perform miscellaneous job-related duties as assigned.
Line Cook, Emile’s, Waterloo, N
Prepared and cooked meals for customers and staff.
Participated in menu planning as needed with Executive and Sous Chefs.
Ensured kitchen areas were constantly clean – ranges, coolers, freezers, mixer, slicer, floors, dish washing, pots & pans, dining room, garbage, recyclables, ect..
Perform miscellaneous job- related duties as assigned.
Line Cook/Chef’s Apprentice, Chanticleer, Geneva, NY
Learned all fundamentals of the kitchen operations including food inventory and ordering processes.
Participated in menu planning as needed with Executive and Sous Chefs.
Ensured kitchen areas were constantly clean – ranges, coolers, freezers, mixer, slicer, floors, dish washing, pots & pans, dining room, garbage, recyclables, ect..
Perform miscellaneous job- related duties as assigned.
EDUCATION & TRAINING:
Corning Community College, Corning, NY, Criminal Justice/Police Academy
Finger Lakes Community College, Canandaigua, NY, Hotel/Restaurant Management
Waterloo High School, Waterloo, NY
********************************************************************************************************
MACKINNON
THOMAS
441-732-6486 tpmacrest@aol.com
EDUCATION
1978 European Trained Chef
1977-1978 Wittameyer Pastry Shop, Brussels, Belgium (Kings Pastry Shop)
1976-1977 European trained: Chef Pierre Romeyer (3 Michelin Stars)
1976 Personal Chef: The Count of Ansembourg, Luxembourg
1974-1976 Schoolcraft College: Culinary Arts Degree
1970-1974 SWOVEC Culinary Arts Certificate
SKILLS CULINARY
Proficient in International Cuisine including: Japanese Sushi, Indian, Chinese, Mediterranean, Pan Asian and Fusion, Charcuterie, Butchery of meat, fish, seafood, sauce prep, baking, pastries, chocolates
ADDITIONAL EDUCATION
2007 Serve Safe Certification
2007 Disney Institute, Hospitality Service
2006 Microsoft Excel
ACHIEVEMENTS
2008 1st Place US National Peanut Advisory Board Culinary Challenge
2007 1stPlace International Kellogg’s’/Murray’s Sweet Sensation Dessert
2007 People’s Choice Awards Best Steak, Most Romantic, Best Quality
2006 People’s Choice Awards Bailey’s Irish Cream Dessert
1st Place Michigan Culinary Competition
1st Place National Culinary Competition
1stPlace Grand Marnier National Chefs Ski Race Chef Coats Competition
(4 years in a row)
Guinness Book World Records: Largest Crepe
ADDITIONAL TECH SKILLS
Microsoft Excel, Word, Micros, Speed line
CORPORATE EXECUTIVE CHEF
BERMUDA HOSPITALITY GROUP, HAMILTON, BERMUDA
1 Gourmet multi-cuisine Restaurant, 1 Casual Theme Restaurant, 6 Pizza Restaurants
Catering Company, National Stadium 8,000 people, Berkley Institute,
Kitchen brigade of 125 International Staff. Serving European, Indian, Chinese, Japanese Sushi, Italian, pizza, subs
Main duties: Overseeing all locations. Booking and planning all catered events. Menus and recipes development, marketing, developed and set up a Sushi Kitchen. Recruiting and training kitchen staff. Control food and beverage cost. Developed and wrote employee handbook.
Achievements: increased employee moral improved communications between all restaurant locations. Opened Gourmet Restaurant, Increased Catering sales. Reduced food costs by 5% due to much closer controlling of the kitchen store, changing menu items to reflect costs and improvement of menus.
EXECUTIVE CHEF
HOTEL INVESTMENT SERVICES, INC.
THE INN AT ST. JOHNS, PLYMOUTH, MI USA
12 hotel/resort properties,
The Inn: 118 rooms, 2 restaurants, 1 lounge, 2 employee cafeterias, 1 grille and pub,
4 ballrooms up to 500 persons each, 35 meeting breakout rooms, 1 Retreat Center capacity of 190 people, 1 BBQ Smoke-House
Main Duties: Oversee 4 kitchens, staff of 20 chefs & cooks, P & L accountability, executive committee.
Menu Creation: All restaurants, room service, banquets & golf events, all holiday menus, Bridal show events, BBQ smoke house, and Conference Center.
Kitchen design for Honolulu YWCA Convention Center and new Hotel in Wyoming
Achievements: Brought food cost down 6%, and maintained a 28% food cost throughout the company. Business increase from 8 to 12 million.
Earned 3 Diamond Award – AAA (Hotel), and
2006 & 2007 Best Conference Center/Banquet facility Award from Michigan Event Planers Association.
MACKINNON’S RESTAURANT, NORTHVILLE, MI USA
Restaurant seating for 100 people. Serving European cuisine. Banquets and off-site catering for up to 5000 people.
Main Duties: Owner/operator BOH working Chef. Work every aspect of owning your own restaurant.
Achievements: 4 stars for 28 yrs, Best Restaurant, Most Romantic (AOL.com) Best Steaks, Desserts, Best Quality Dining Awards local newspaper, Detroit news, Conde Nast Magazine: Top 250 Restaurants in America
CORPORATE/EXECUTIVE CHEF
MACKINNON’S UNIQUE CATERED EVENTS, NORTHVILLE, MI, USA
Banquets and off-site Catering 15 to 5000 people, all events
To name a few clients:
President Clinton, Hillary Clinton, Paul McCartney
University of Michigan, The Home Depot grand openings,
Ford Motor Company, General Motors Corporation, Nissan Corporation
The Henry Ford Estate Conference Center
EXECUTIVE CHEF
BAY POINT COUNTRY CLUB, COMMERCE TWP, MI, USA
Banquet and ballroom capacity up to 500 people,
All duties of running a Country Club kitchen
EXECUTIVE CHEF
HOLLY HOTEL, HOLLY, MI USA
Restaurant capacity up to 140 people, Banquets and Catering
Registered Historical Hotel famous for Carrie Nation
Head of kitchen staff of 20 people
Opened historic hotel/restaurant after doing a complete restoration
Designed kitchen and menus
Received four stars
Summary:
Maintaining multi-location development
Create and develop new menu products, including bulk recipe development
Lower and maintain food, beverage and labor costs
Quality control and consistency of food preparation
Banquets and off-site catering of large Corporations and Universities
Proficient in International Cuisine including: Japanese Sushi, Indian, Chinese, Mediterranean, Pan Asian and Fusion, Charcuterie, Butchery of meat, fish, seafood, sauce prep, baking, pastries, chocolates
Developed Apprentice program
Maintained Safety procedures, create employee handbook
22 Plus years Television Cooking Show, Detroit (ABC, NBC, FOX)
Board of Directors Michigan Restaurant Association
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Jared A. Seaton
396 Pine Hill Rd.
Apt 18
Mill Valley, CA 94941
(520) 559-4267
Education
-
Scottsdale Culinary Institute, Degree in Le Cordon Bleu Program, Scottsdale, AZ 2003-2005.
-
Cochise College, Associate of Business, Sierra Vista, AZ 2001-2003.
Work History
February 2008-present Executive Chef, Bay and Delta Yacht Charters/Empress Events, 310 Harbor
Dr., Sausalito, CA Employer/ Owner Jerry Robertson (415) 332-3291
-
Created seasonal menus
-
Managed, trained, and coordinated five full-time kitchen employees for two yachts
-
Oversaw day-to-day operations
-
Regulated labor, food costs, and inventory
-
Negotiated purchasing and receiving from vendors
-
Oversaw health and sanitation policies and procedures
-
Routinely prepared seasonal menu on the line
-
Reduced food costs from 40 to 26 per cent
2007-2008 Cook 11, Moffit Catering, University of California, San Francisco, CA
Supervisor Chef Kevin Tucker (415) 353-8272
-
Assisted in menu development and tasting
-
Managed inventory, stock, and rotation of products
-
Oversaw food quality for special events and banquets
-
Utilized Excel on a daily basis
-
Sous Chef/ Manager, The British Open, Scottsdale, AZ
Employer/Owner Gregg Trilio (480) 941-4915
-
Managed mid-day and/or evening kitchen
-
Created daily specials focused on local ingredients
-
Responsible for selecting/ ordering produce, meats, spirits from vendor
-
Directly responsible for the hiring of cooks and kitchen personnel
-
Responsible for reorganization of kitchen and in-line operation
2001-2004 The Outside Inn, Sierra Vista, AZ
Chef/ Owner David Bane (520) 378-4645
-
Directly trained by chef
-
Sole cook for mid-day hours
-
Specialized as pastry chef for inn
-
Responsible for selecting, ordering, and managing food and spirits
-
Assisted in quality control
-
Took over day-to-day operations upon the opening of a second restaurant
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Personal Details
Family Name : Wira
Given Name : Robertus Satrio Wiratno
Gender : Male
Home Address : Jl. Menanggal 5 Gang Duku No. 9 Surabaya 60234,
East Java, Indonesia
Location : Dubai
Home Telephone : -
Number
Mobile Telephone : +97 51 5056722
e-mail Address : rox_jam@yahoo.com
Religion : Roman Catholic
Nationality : Indonesia
Health : Excellent
Date& place of Birth: Surabaya,26th October 1981
Martial Status : single
Height/Weight : 171 cm/65 kg
current workplace : Frankie Detori & Marco
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