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Yyyyyy x. yyyyyy



44 Delmar Road l Xxxxxx, XXXXXX xxxxxx l (xxx-xxx-xxxx l




uality- and Details-Focused Certified Executive Chef eager to contribute knowledge gained from 15+ years of progressive culinary innovation and food services management experience, as well as solid academic credentials, toward maximizing a top-notch employer s success within a rewarding position.



Profile of Qualifications



   Kitchen Operations

   Food / Labor Costs

   Regulatory Compliance

   Workflow Prioritization

   Team Building / Training

   Menu / Recipe Development

   Pricing Structures / Promotions

   Quality Control

   Safety / Sanitation

   Inventory / Purchasing

   Special Events Catering

   Equipment Maintenance

   Client / Business Relations

   Diverse Culinary Techniques



Professional Synopsis




Michael Anthony s, Xxxxxx, XXXXXX                                                                                  2009 C Present


         Utilize broad scope of food services talents toward directing start-up, menu development, staff recruitment, and culinary operations for an upscale restaurant on the Gold Coast with 200-seat catering and 170-seat la carte capacity.


Executive Chef / Unit Manager

Gourmet Dining Services, Bergen County / South Orange, XXXXXX                  1997 C 2001 / 2005 C 2009


         Applied dynamic leadership abilities toward directing all facets of operations management, team building, menu development, food preparation, purchasing, and quality assurance per compliance with standards and guidelines.

         Ensured seamless operations while handling special events and corporate dining for the company s Fortune 100 clients.


Owner / Operator

A Taste of Cin, Xxxxxx, XXXXXX                                                                                               2001 C 2005


         Strategically steered the profitable start-up of a gourmet deli and catering service, including directing all business aspects specializing in the catering of functions for Fortune 500 companies located in the downtown Xxxxxx area.


Chef / Manager

Laico s at the Square, Xxxxxx, XXXXXX                                                                                    1995 C 1997


         Drove culinary bottom-line results by managing a top-performing 9-member staff, including increasing revenue to $1.6 million annually by implementing key improvements, i.e. creating an innovative new menu and specialty dishes.


~ Additional Sous Chef Roles Held Prior to 1995 ~



Education & Certification



Associate of Applied Science in Culinary Arts

Xxxxxx County Culinary Arts Institute


Certified Executive Chef

Projected January 2011


ServSafe Certified

Since 2008


~ Member of the American Culinary Federation ~

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