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I am a restaurant proffesional interested in obtaining a Food and Beverage Directorship / Executive Chef Position with a well established company. I am currently living in the New York area and have a successful restaurant consulting and catering company. However my family and I are interested in relocating to the south (North Carolina, Georgia, Florida). I have listed qualifications below I am very greatful for your thoughts!

Skill Set:

Cost control of food, liquor and labor is very strong
Rapport building skills and training of hired employees is also well developed
Strong yet appropriate association with clients and comparable service is well measured and executed

Financial reporting include and are not limited to profit and loss, budget calculation, labor reporting and executive departmental consolidation

High level of computer literacy (excel, word, power point, publisher, CAD, Chief Architect, Celtx and more)

Bilingual (English, Russian)

SUMMARY OF QUALIFICATIONS:

Cross training in restaurants began in 1986. The positions held ranged from dishwashing to General Management. This continuous effort has forged A diverse and exceptionally strong skill set for restaurant / country club operations. A specialized education and Military background proves a multifaceted learning capability in any given work environment. Adaptability to the human aspect and interaction is very strong.

Consulting / Director of Food and Beverage;

Bull's Bridge Golf Club
Kent, Connecticut

Season 2008

• Food design / create relationships with local farms
• Cost control
• Employee hiring, training and management
• Increase sales production for Club ($30,000.00 increase during 2008 season with no increase in purchases)

Executive Chef / Owner; The Haymaker Restaurant

Poughkeepsie, New York

March 2004 -November 2007

• Menu design,
• Hiring and training of entire restaurant staff
• Financials and cost control / Sales production
• Advertising and all PR work

Executive Chef; Bullis Hall (Relais and Chataux)

Bangall, NY

December 2002 - January 2004

• Menu design
• Hiring and training of entire restaurant staff,
• Financials and cost control
• Wine cellar construction and menu implementation

Executive Chef; Cascade Mountain Winery

Amenia, NY

October 2001- November 2002

• Menu design,
• Hiring and training of entire restaurant staff
• Financials and cost control / Sales production
• Continuing education of wine production and terroir
• Reversal of $20,000.00 deficit to profitability

Executive Chef / Owner; Cutting Edge Catering (C2)

(Amenia, NY)

October 2001-Present

• Established 2007 restaurant (Moosilauke / Kent, CT)(see article)
• Catering for large and intimate occasions
• Menu design, hiring and orchestration of entire staff, financials and cost control

OTHER WORK EXPERIENCE:

Senior CAD Operator; Chinn Associates, Inc.

Atlanta, Georgia

1996-2001

• Coordinate and execute Computer Aided Design
• Pro bono work: The Red Cross Project - 1997 / Atlanta, GA

Culinary Institute of America; Hyde Park, NY

October, 2001

Apprentice Studies

Aspen Food and Wines Classic; Aspen, CO

July, 2002

Instructors: Thomas Keller, The French Laundry

Jacques and Claudine Pepin, Cooking with

Daniel Boulud, Master Chef

Military Intelligence Diploma

School of Interrogation; Ft. Huachuca, AZ

November, 1993

Associates Degree / Russian Language;

Defense Language Institute; Monterey, CA

July 1992

Marketing / Accounting

Georgia State University School of Business; Atlanta, GA

September, 1989 - May, 1991