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    2 Replies Latest reply on Mar 31, 2009 11:49 AM by newyorkchef

    Proffesional Chef

    newyorkchef Wayfarer

       

      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

      Education

      Associates Degree in Culinary Arts

       

      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