Resume
Chef De Cuisine
November 2019 – Present
Solo Italiano
Portland, ME
Salaried Employee
Duties:
- Daily preparation of fresh pasta, sauces, and all other menu items
- Oversees purchasing of all products
- Training of new team members
- Implementing Operating procedures
- Daily menu planning and cost controls
- Managing the schedule of BOH team members
- Ensuring cleanliness and ServSafe procedures followed
Chef de Party
December 2017-December 2018
Grace White Barn Inn
Kennebunk, ME
J1 Visa Exchange Program
Duties:
- Acted as the Lead Evening Chef de Party.
- Daily Preparation of the Forbs 5 Star and 5 Diamond Pre Fixe Menu
- Daily Preparation of the A La Carte Bistro Menu
- Oversees Purchasing of New Products
- Assists in the Training of New Team Members
- Implementation of Operating Procedures
- Menu Planning and Costing Controls
Sous Chef
February 2016-November 2017
Civico 27
Novara, Italy
Permanently Employed
Duties:
- Chef de Cuisine
- Daily Preparation of Lunch, Dinner and A La Carte Menu
- Preparation and Cooking of Fassona Piemontese. (6-8month old Veal)
- Making Fresh Pasta Daily
- Managing the Team for their daily tasks to be Completed Successfully
- Crating the evolution of the Kitchen and Restaurant by Menu Design, Kitchen flow, and Work Stations
- Purchasing, stock control, food cost, inventory, and delivery orders
- Managing the Service Times
- Staffing Control and Scheduling
Sous Chef
October 2015-January 2016
Lekweti Lodge
White River, South Africa
Seasonal Work
Duties:
- Oversaw the general running of the Lodge Kitchen
- Manages a variety of stations, including fish, meats cold and hot lines
- Preparation of Game Meat such as Springbok, Kudu, Impala, and Ostrich
- Assists in menu design including research and development for the International guest experience while in South Africa
- Purchasing, stock control, food cost, inventory, and delivery orders
Saucier/Tournant
April 2014-April 2015
The White Barn Inn
Kennebunk, ME
J1 Visa Exchange Program
Duties:
- Manages a variety of stations including fish, meats cold and hot lines
- Assists in menu design including research and development
- Partakes in purchasing, stock control, food cost, inventory, and delivery orders
- Motivates and helps coworkers learn new techniques and cuisine styles
- Efficiently adapts to changes in customer requirements, culinary trends, and seasonality of produce
- Operates timely shift operations in food prep and service
- Creates a motivating and lighthearted learning environment for coworkers
Chef Tournant
May 2011-December 2013
The Waterside Inn
Berkshire, UK
Permanently Employed
Duties:
- Preparation of the Daily Amuse Bouche
- Controlling the Hot and Cold Garde Manger stations
- Fish Preparation with all garnish
- Filleting and Meat Saucier with all garnish
- Fish and Meat Butchery
- Meat Preparation, Cooking and Cooking with “Rotisserie”
- Plating and Dressing of both Fish and Meat station
Chef de Party
December 2010-May 2011
Hotel Rhodania, Lindner Group
Crans Montana Switzerland
Seasonal Work
Duties:
- Covered all aspects of the Pastry Section of the Kitchen
- Managed both Hot and Cold Garde Manger
- Orchestrated daily and A La Carte Menus
Chef de Party
June 2005-October 2010
Hotel Bellevue
Cogne, Aosta Italy
Permanently Employed
Duties:
- Began as a Commis de Cuisine
- Evolved to Hot and Cold Garde Manger
- Acted as Demi Chef de Partie in the Pastry Kitchen
- Served as Chef de Partie in Saucer
- Collecting and sorting fresh herbs from the restaurant garden to provide for food garnishing and food preparation
- Aging preparation of Cheese for the Cheese Board
- Controlled plating dishes for diner service, and making fresh pasta and ravioli daily
Student
September 2002-June 2005
Stresa, Italy
Culinary Arts Program:
Istituto Professionale per I servizi e la Ristorazione
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