Objective
Cook or manage a gally.
Experience
Experience
July, 2008 to September 26, 2008
Big Sandy Lodge
#8 Spotted Tail Circle,
Rock Springs, WY 82901
http://big-sandy-lodge.com
Position: Executive Chef / Seasonal
Tasks Include:
Daily planning of family style breakfast, lunch, and dinner meals for guests and crew in a very remote mountain resort lodge.
Primary aspects for the kitchen include overseeing and contributing to breakfast, lunch, and dinner, saucier,
pastry, dessert, and beverage recipe development. Responsible for
ordering, and inventory. Maintaining the standards of the kitchen and making sure the
recipes are followed. Responsible for creating weekly specials and new marketing
concepts.
May 2007 to July, 2008
Rotelli Italian Restaurant,
State College, PA
Position: Head Chef / Kitchen Manager
Tasks Include:
In charge of planning/preparing customized party trays for weddings and big events. Examples include but are not limited to: cheese sculptures/ meat sculptures, and intricate garde manger work. Trained new cooks, and oversee the operation of the kitchen.
Responsible for ordering, and inventory. Maintaining the standards of the kitchen and making sure the recipes are followed. Responsible for creating weekly specials and new marketing ideas. I am in charge of planning holiday party menus and special events. I have developed new sanitation procedures and created new hiring guidelines. Also I have developed and implemented a training program for new cooks and asst. cooks without kitchen experience.
October 2006-March 2007
Norwegian Cruise Lines America
M/S Pride of America
Honolulu, HI
Position: Cook Teppanyaki
Tasks Include:
Responsible for the managing, training and evaluating of new cooks and assistant cooks. Made sure that the recipes were adhered to, Completed food requisitions, inventory, ensured that FDA guidelines and sanitation standards were followed in the galley/walk-ins along with completing 3hr. sanitation logs, waste logs, and cost control for the restaurant. Held daily focus meetings with team members to ensure communication and daily expectations. Provided a one-on-one communication with the guests explaining cooking techniques, simple recipes and addressing special needs. Prepared individual meals for guests in an exhibition type setting. Participated in weekly crew safety drills according to Coast Guard regulations.
February 2006-October 2006
Gateway Clipper Fleet
Pittsburgh, PA
Position: Sous Chef
Tasks Include:
In charge of planning/preparing customized party trays for weddings and big events. Examples include but are not limited to: cheese sculptures/ meat sculptures, and intricate garde manger work. Trained new cooks, and oversaw the operation of the kitchen.
October 2004-February 2006
Nakama Japanese Steakhouse
Pittsburgh, PA
Position: Sous Chef
Tasks Include:
Opened new restaurant. Consulted on kitchen design, hired and trained new chef’s, helped to create the menu, held weekly training meetings for the cooks. Developed beneficial marketing strategies. Did all ordering, inventory and analyzed monthly and quarterly profits. Held training classes for the Pittsburgh Culinary Institute. Took part in a celebrity cook-off for the cystic fibrosis foundation. Cooked with celebrities such as Hines Ward, Jerome Bettes, and Cedric Wilson, of the Pittsburgh Steeler, along with local business men and news anchors of Pittsburgh.
December 2005-February 2006
Town Tavern
Pittsburgh, PA
Position: Chef/temporary consultant
Tasks Include:
Opened new club. Trained and hired new cooks, designed, and planned menu for the grand opening party. Set up ordering and waste management systems for the restaurant. Served as a temporary consultant and trainer for the permanent kitchen staff. Designed special menus for monthly party events and major holidays.
June 2005-September 2005
The Locker Room Bar and Grill
Pittsburgh, PA
Position: Chef/temporary consultant
Tasks Include:
Opened new bar and grill. Hired and trained new assistant cooks, cooks and chefs. Helped create full menus and design recipes. Installed and trained employees on the operation of the in-house computer system. Planned grand opening menu. Conducted two mock openings with the kitchen staff. Held focus meetings to improve efficiency. Served as a temporary consultant and trainer for the permanent kitchen staff.
March 2002-October 2006
Sho-gun Japanese Steakhouse
Monroeville, PA
Position: Chef apprentice/sous chef
Tasks Include:
Partook in a two year apprenticeship under Master Chef Yoo. Learned/performed every job in the establishment including: dish washer, busboy, waiter, host, assistant cook, cook, chef, and lastly promoted to sous chef. Studied the finer points and principles of Japanese/mixed Asian and performance style cooking. Developed management skills and completed the ServSafe course. Spent the last year as acting sous chef. Was in charge of kitchen operations.
November 2000-March 2002
Eat’n’Park Family Restaurant
Monroeville, PA
Position: Waiter/cook
Tasks Include:
Greeting guests, waiting tables, ensuring a fluent link between the guests and the back of the house, general cleaning duties. Cooking duties included basic preparation, cooking as per order, stocking, cleaning and other various kitchen duties.
Education
Certification
Training/Certifications
***US Merchant Mariner’s Document issued by US Coast Guard***
Successful completion of the full Curriculum for I.S.P.S Training from the Paul Hall Maritime Center at the
Seafarers Harry Lundeberg School of Seamanship (October 26, 2006)
Piney Point, Maryland
Courses also included:
ISPS Crew Safety & Security Awareness Training (in compliance with section 13 of the International Ship & Port Facility Security Code)
Shipboard Illegal Drugs Lecture
Completed the Project America Training Program for Public Health
US Coast Guard Approved Basic Safety/ Personal Survival Techniques Course
US Coast Guard Approved First Aid Course
US Coast Guard Approved Crowd Management Course
US Coast Guard Approved Basic Safety/ Personal Safety & Social Responsibilities Course
US Coast Guard Approved Fire Prevention and Fire Fighting Course
Skils