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Chef /camp boss

Vessel Operations

Objective: Continue to expand existing culinary knowledge through self
instruction in a professional atmosphere and one day achieve
CMC(certified master chef) status.

Experience :
11/04 to present Aramark Campus Dining Services
Executive Chef
Assist location manager with menu changes, catering,
employee scheduling, procurement of food, employee personnel files and
employee progressive disciplinary program. I personally handle menu
planning and execution of all high end catered events. Partially
responsible for maintaining budgetary guidelines for food and labor
cost. Assist location manager with implementation of HACCP guidelines
and standardizing menu recipes using a corporate menu program.

10/03 to 11/04 Horseshoe Casino & Hotel Bossier City, La 71111-1111
Garde Manger Head Chef
Responsible for inventory purchases in excess
$15,000 per week, scheduling of all employees within department,
employee compliance with departmental policies and procedures, kitchen
sanitation, equipment maintenance, and provision of cold food to five
different outlets, including banquets/VIP events.

9/02 to 8/03 Foxwoods Casino and Resort Mashantucket, CT 06339-3777
Specialty Cook 2
Cook steaks, seafood, saute dishes al a minute. Some
daily mise en place, daily pre-meal meetings, daily product counts on
meat and seafood, understanding of proper food handling (HACCP)
procedures, and sanitation guidelines.

9/01 to 9/02 Hops Restaurant Bar & Grill West Warwick, RI
Line Cook
Cook steaks and seafood al a minute, prepared mise en
place necessary for station assignment, maintained quality and quantity
measures of plates prepared, and maintained kitchen sanitation

3/01 to 6/01 Wild Dunes Resort Isle of Palms, SC
Garde Manger
Daily preparation and al a minute execution of salad,
appetizer and dessert items. Responsible for quality and quantity
standards of each product along with personal hygiene and work station
sanitation procedures.

6/00 to 3/01 International House of Pancakes Charleston, SC
Line Cook
Al a minute preparation of most menu items. Mental and
physical mise en place of high volume distribution, daily quality
control of all menu items and workstation sanitation a must.

2/00 to 5/00 Holiday Inn Holidome Shreveport, La
Line Cook
Check quantity and quality levels of mise en place
daily. Menu items and chef's specials cooked al a minute, assisted chef
with implementation of certain cost controls, butchered sub primal cuts
of meat on a daily basis, and maintained guidelines set for kitchen
HACCP and sanitation.

1/99 to 5/99 L'Italiano Restaurant Bossier City, La
Executive Chef
Scheduled kitchen personnel, responsible for food and
expense costs, implemented training program for new hires, created menu
items and daily specials, assigned cost to new and old menu items,
established par levels, and maintained standards for kitchen sanitation
and employee grooming.

7/98 to 1/99 Casino Magic Bossier City, La
Chef de Cuisine of Presto's(Italian/American Bistro)
Monitored and controlled food and expense purchases,
assisted in creating menu for grand opening along with daily featured
items. Scheduled employees and updated personnel files, attended weekly
staff meetings, analyzed P&L statements, responsible for problem
solving and negotiating employee disputes and established sanitation
and employee appearance standards.

4/94 to 7/98 Harrah's Casino Shreveport, La
Sous Chef of Andreotti's Steakhouse/Exec.Sous Chef
Monitored and controlled food and expense purchases,
preparation of daily mise en place, butchering of sub primal cuts of
meat, execute al a minute preparation of daily menu items and chef's
featured items, updated personnel files, analyzed P&L statements,
possessed problem solving skills, negotiated employee disputes and
planned and executed banquet/VIP events on and off property.


1986 : High School Diploma Midland Park, NJ

6/00 to 5/03: Johnson & Wales University Providence,RI/Charleston,SC

Type of degree : A.A.S in culinary arts(Advanced standing program)
B.S. in culinary arts

Cert./Awards : ServSafe certification 11/15/00, TIPS certification
3/4/03, NRA ProMgmt certification 11/22/02, Quill Honor Society,
Apprenti Cuisinier(Foods of the World), Pro 2 Chef Certification 11/10

Date of graduation : 5/03

GPA : 3.94

Personal : I enjoy hunting, fishing and softball. I am married, have an
18 yr. old daughter, and I was born in Ridgewood, NJ on 8/27/68.

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