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Click here or scroll down to respond to this candidate Candidate's Name
Street Address Oak St.
Mays Landing, NJ Street Address
PHONE NUMBER AVAILABLE/ EMAIL AVAILABLE
______________________________________
Professional Experience
Executive Working Chef
Tun Tavern Restaurant & Brewery, Sheraton Convention Center, Atlantic City, NJ (2014-present)
Responsible for interviewing, hiring, scheduling, and management of all kitchen staff of 27.
Responsible for the "In Room Dining" 560 room Starwood Hotel
I oversee the 235 seat restaurant and brewery and all BEO and Conventions Services!
Maintained relationships and managed expenses with reputable food purveyors.
Designed, developed and executed menus, quality control, and seasonal specials.
Initial Training and continued training of all BOH staff, Safety and sanitation practices
Planned, cooked and arranged dinners, luncheons, and functions for up to 3,500 people, over 28,000sq.ft.of banquet
space! $6.5 mm in F&B sales
ServeSafe Certified
Executive Sous Chef / BEO Chef -Manager
Mountaineer Casino Racetrack and Resort, Newell, WV (2010 - 2015)
Responsible for interviewing, hiring, scheduling, and management of all kitchen staff 0f 47.
I oversee 5 outlets including LBV our classic Steak House, The Gatsby our 3 meal a day outlet, the Riverfront Buffet
2,000 meals a day, the deli and our employee dining as well as IRD
Maintained relationships and managed expenses with reputable food purveyors.
Designed, developed and executed menus, quality control, and seasonal specials. Safety and sanitation practices,
Initial Training and continued training of all BOH staff
Planned, cooked and arranged dinners, luncheons, and functions for up to 2,500 people, over 38,000sq.ft.of banquet
space! $17.5 mm in F&B sales
ServeSafe Certified
Chef de Cuisine
Devons Restaurant, Provincetown, MA (2000 - 2010) seasonal
Created recipes for menu items and daily breakfast, lunch and dinner specials.
Improved quality of classic Steak House and New American cuisine menu.
Developed presentation and garnishment.
Prepared menu items for lunch and dinner.
Responsible for all kitchen staff of 12
ServeSafe Certified
Chef de Cuisine
Roys Bayside Grille Anguilla, British West Indies (2000 - 2010) seasonal
Menu development, in a classic Steakhouse setting including daily breakfast, lunch and dinner specials and new menu
items.
Developed presentation and garnishment.
Prepared menu items for lunch and dinner.
Responsible for all kitchen staff of 16
Serve Safe Certified
Education
The Restaurant School @ Walnut Hill College. Philadelphia PA. 19104 BS Culinary Arts
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