Here are a list of my Credentials:
PROFESSIONAL EXPERIENCE
Tacoma Country
and Golf Club
13204 Country Club Drive, Lakewood ,Wa 98498
Executive
Chef
In charge of all kitchen staff, hiring and firing. Developing menus for member
functions and wine maker dinners. Developed dinner and grill menus increasing
the ability to make a profit in food and beverage. Costing all menus,
consolidated all purveyors into one to cut down on all costs of goods. Cooking
classes for members every 3 months.
TIR-NA-NOG
(Ram Corporation)
801 First Avenue, Seattle, WA 98101 (206) 264 - 2700
Regional
Chef
Opened and developed the Irish concept restaurant: selected the kitchen
equipment, hired kitchen staff of twenty, created the menu, and is involved in
the future development of seven more TIR-NA-NOG restaurants to be opened in the
next two years. Future Gross income of the restaurant is 4.0 million a year.
RAM Bighorn
Brewery (Ram Corporation)
4730 University Village, Seattle, WA 98115 (206) 525 - 3565
Regional
Chef
Opened restaurant in new building, hired kitchen staff of thirty, and trained
chef on corporate policies. Gross income of the restaurant is 8 million a year.
Lakewood
Chophouse (Ram Corporation)
99010
Lakewood, WA 98499
Executive
Chef
Executive Chef of a cooperate run restaurant. Ran weekly specials. In charge of
three Souse Chefs and kitchen staff of fifteen. Maintained labor cost at 18%,
food cost at 30%. Gross income of the restaurant is 2.5 million a year.
Julia's Uptown
419
Denny Way, Seattle, WA 98107 (206) 443-0658
Executive
Chef
Opened a new restaurant, remodeled the existing kitchen and hired a kitchen
staff of ten. Created a breakfast, lunch, and dinner menu. Managed two
restaurants, Julia's Uptown and Julia's Park Place, while maintaining food
quality. Weekly revenue is $16,000. Food cost average is 29%. Labor cost 32%.
Julia's Park Place
1021 Ballard Ave N.W. Seattle, WA 98103 (206) 783-2903
Executive
Chef
Created specials for breakfast, lunch, and dinner. Managed a staff of seven.
Created health conscious, low fat items to please the clientele. Maintained food
and labor cost and developed cost effective menus. Ordered all produce and
grocery for the restaurant. Maked all dessert and breakfast pastries. Made all
soups and sauces by stock reductions. Weekly revenue is $18,000. Food cost
average is 29%. Labor cost 24%.
Occupational
Skills Center
Highline School District Commercial Foods Program
18018
8th South, Seattle, WA (206) 433-2274
Assistant
Teacher
Trained High school students in Culinary Arts. Created menus for the restaurant
and taught necessary skills related to all aspects of the Hospitality Industry.
Supervised and expedited the cooking aspect of the restaurant. Managed 50
students each class.
Bon Marche Cooking School
Guest Chef
Guest chef at the Five Star Cooking School every other month. Taught different
ethnic dishes in an open kitchen to a group of 25 to 30 people.
Sunset Club
1021
University Street, Seattle, WA 98101 (206) 624-2545
Executive
Souse Chef
Developed innovative lunch, dinner, and banquet specials. Managed kitchen
crew. Created French style cooking, such as: terrines, consommés, galantines,
sausages, and fresh stocks. Worked with Executive Chef to form new ideas for
management and menu development. Involved in food costing, inventory, staff
training and management of the kitchen crew. Banquets range from 30 to 350
people. Food cost 32%, labor cost 35%.
Rosellini and
McHugh's Nine-Ten Restaurant
910 2nd Ave., Seattle, WA (206)
292-0910
CHEF
Responsible for dinner specials, management of the broiler cook, pantry cook
and all kitchen help. Duties included ordering food stock, inventory,
maintaining food costs, and waste management. Catered large parties. Developed
new menus. Weekly revenue $20,000. Food cost 31%, labor cost 33%.
Hyatt Hotel
900 Bellevue Way, Bellevue, WA (206) 462-1234
LEAD LINE
COOK
Food and labor costing. Maintained extensive fresh seafood menu for a high
volume operation. Responsible for training and line supervision. Implemented and
maintained extensive quality control program. Food cost 29%, labor cost 32%.
Gracies on
Broadway
235 Broadway East, Seattle, WA (206) 725-8501
SOUS CHEF
Hired
and trained of kitchen personal with line supervision. Maintained food and labor
budget. Did menu development created and prepared daily specials, soups and
sauces. Did meat cutting. Responsible for all banquet functions.
Space Needle
Seattle Center, Seattle, WA (206) 443-9700 or 443 2100
BANQUET CHEF
Worked with members and outside groups on custom menus for banquets of 20 to 450
people. Overseeing all banquets. Sustained multi-outlet fine dining facility.
Responsible for organizing and supervising final products of banquets including
the main courses, soups and sauces, and carving the meat.
Space Needle
Seattle Center, Seattle, WA (206) 443-9700 or 443 2100
APPRENTICE
Educated in a variety of different stations including: Butcher, es sauce',
pantry, broiler, Space Needle lead sauté, garden marge station, Emerald Suite
lead and pastries.
EDUCATION
Seattle Central
Community College
1985 - 1988
Completed three year course in an apprenticeship for Culinary Arts under the
guidance of Chef Joseph Sirr, renowned Chef.
Occupational
Skills Center
1982 - 1984
Completed Commercial Foods course in the field of preparing and serving
quality cuisine under the guidance of Chef Darrell Anderson.
Bates
college
Graduated with C.E.C.
credentials 2003
References:
Mr. Jamie
Belisle
Chef at The Lobster Shop
(253) 759 - 2165
home (253) 770 - 1145
Mr. Mark
Rosenfield
Chef at Beaches
(360) 699 - 1592
Camille Rohani
Cordinator of the Bon Marche Cooking School
(206) 506-5685
Mr. Dave Estees
Teacher at Occupational Skills Center
(206) 443 - 2273 ext. 448
home (206) 946 - 4466
Mr. Paul Richter
Teacher at Occupational Skills Center
(206) 433 -2274
home 246 -5671