Objective
Use my experience and skills in the maritime industry
Experience
EMPLOYMENT HISTORY
Naha Line Cook
500 N. Clark Street April 2007 - Present
Chicago, Illinois, 60610
Ph. 312 321-6242
The Daily Grill - The Gilmore Collection Chef
Ada, Michigan, 49301 December 2005 - March 2007
Ph. 616 676-1233
Evening Star Café Chef
2000 Mount Vernon Avenue June 1999 - August 2005
Alexandria, Virginia 22301
Ph. 703 549-5051
Michel Richard / Citronelle Sous Chef
Latham Hotel June 1997 - May 1999
3000 M St. NW
Washington, DC 20007
Ph. 202 625-2150
Tahoga Chef
2815 M St. NW May 1995 - May 1997
Washington, DC 20007
Ph. 202 338-5380
Kinkead's Line Cook
2000 Pennsylvania Ave. NW May 1993 - April 1995
Washington, DC 20006
Ph. 202 296-7700
Red Sage Sous Chef
605 14th St. NW November 1991 - April 1993
Washington, DC 20005
Ph. 202 638-4446
Thornapple Village Inn Chef
Ada, MI
Cascade Roadhouse Chef
Grand Rapids, MI
Education
Some college with culinary arts at Grand Rapids Community College
Certification
Skils
Evening Star Café
Responsible for all back of the house duties
Maintained high quality and consistency for lunch, dinner, catering, and private dining while controlling food and labor costs
Hired within the 1st year of opening and assisted the restaurant in becoming one of the top establishments in Alexandria and Washington. The Evening Star Café was in the "100 Best Restaurants" in DC for 6 years running and in 2001 was voted best Alexandria restaurant by Washingtonian Magazine. By using local farms for produce, meat, and seafood we became well known in the district as a destination restaurant.
Michel Richard / Citronelle
Worked all stations of the kitchen under Michel's supervision
Assisted with special events
Ordering / Inventory / Employee Training
Hired as a line cook and promoted to Sous Chef within six months working directly with founder Chef Michel Richard. Michel has been nominated for and received numerous awards including James Beard's Chef of the Year, Five Star Fleur de Lis for Outstanding Restaurant, Exxon Mobile Four Star, and AAA Four Diamond Award. Citronelle was named in the top 20 Restaurants in the Country in Gourmet Magazine.
Tahoga
Responsible for all back of the house duties
Assisted with design of kitchen, dining room, and bars
Hired as the executive chef to open Tahoga as a new restaurant in Georgetown. In the first year of business the Washingtonian Magazine ranked us in the top 50 restaurants in the DC area.
Kinkead's
Worked all stations of the kitchen
Assisted with special events
Gained a wealth of experience working in one of the busiest restaurants in the country under the direction of Owner/Chef Bob Kinkead. Chef Kinkead was the recipient of the James Beard Award in 1995. Kinkead's has received several awards including the Mobil Four Star rating every year since opening. Chef Kinkead tutored many of the nation's best chef's; most notably was Tracy O'Grady who was the sole competitor for the US in the Bocuse d'Or International Culinary Competition in 2001.
Red Sage
Worked all stations of the kitchen
Ordering / Inventory / Employee Training
Private Parties
Hired as line cook and promoted to Sous Chef within one year. Worked closely with Owner/Chef Mark Miller who helped launch the Southwestern Cuisine craze.
Available for placement with 30 days notice. Telephone interviews OK until firm offers are a possibility. Living in Chicago and presently employed.