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CV Executive Chef / F&B department

 
Executive Chef / F&B department

Resume built for oil and gas job opportunities by a jobseeker with experience in Executive Chef / F&B department - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 87856

Location (Residence): Apple Valley, United States
Citizenship: Italy
 
Languages:
  Native: Italian Standard
  Other: English United States, French Standard, Italian Standard, Spanish Mexican
 
Education & Experience: Work Authorization & Relocation:
Education:
  Bachelors in nutrition Science

Years of Experience: 30+ years
Authorized to work in:
   European Union, UK (in particular), United States
Present Location:
   USA, Apple Valley Mn
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Expert 46 years
Other Catering Expert 46 years
Other Catering Expert 46 years
Other Hospitality Expert 46 years
Other Hospitality Expert 46 years
Other Hospitality Expert 46 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Dear Sir or Madam:

I am writing with the expectation that you hire people who implement innovative management philosophies, which result in improved employee morale, productivity and profit. Enclosed is a one-page resume to provide an overview of my background, experience and achievements.

My various and diverse Executive Master Chef and Managerial qualifications coupled with my extensive financial experience in the Food and Beverage industry could be beneficial in many areas of your business. I believe my skills are most influential as an Executive Corporate Chef, day to day operations and business development especially sales and marketing.

One of my most significant career accomplishments was the establishment of il Bacio, a five star Italian bakery and restaurant in the greater Seattle area. In charge of operations I successfully grew revenues by double each year. Our success was do to the remarkable marketing and promotions ideas and events that were created around my skills, talents and biography. I am proud to include that I also had a wonderful reputation for our impeccable food and service which included zagat and the "Best of publications" top ratings, 5 Star’ by the Journal American and 4.5 Star’s by the Seattle Times Newspaper food critics.

For the past two and a half years I have been proud to serve as the Executive Chef for Pazzaluna Urban Italian Restaurant and Morrissey Hospitality in St. Paul, Minnesota where I was eventually promoted to Corporate Executive Chef. Enclosed is a copy of my resume which will highlight the impact that I had in growing Pazzaluna to record profits within my first year of employment.

Thank you very much for your time and consideration. I look forward to meeting with you in the near future and the opportunity to work together.

2. Work Experience - CV/Resume Part 2 [Mandatory]

EXPERIENCE:

May 2006 MORRISSEY HOSPITALITY COMPANY Saint Paul Minnesota
Present Executive Corporate Chef /F&B department
Executive Chef for Pazzaluna Italian Restaurant:
Development and implementation of new menus. Fixed food cost for 2006, 2007, 2008 at 25.2%. Increased Sales by 1.3 Million Dollars from in the first year of employment, bringing an annual profit of over $500,000 per year.
Promoted to Corporate Chef MHC:
Responsible for the Opening of the new Hotel, in Minneapolis “The Hotel Minneapolis” where I created and implemented a Concept of Wine Country cuisine with a European and Asian fusion Influence. Designed Kitchen including layout and purchasing of equipment, and SOP. Responsible fore creating the pre-opening budget and 2008 budget. Responsible for all the Hiring, Developed the menus for Max Restaurant, Lobby Bar, Breakfast, Banquets and Events. Hands on training of the entire Kitchen staff, including the Executive Chef and Sous Chef. We will meet the budget in the first year.

March 2005 CHINOOK WINDS HOTEL & CASINO RESORT CONVENTION CENTER
April 2006 Executive Chef
Responsible for the Opening of the new Golf Club, Hotel Restaurant Menus designed, Buffet Menus, training Hands on, Kitchen Team, Purchasing, Inventory, Hiring and Firing, budget, forecasting, Wine selection and tasting, Scheduling etc.

March 2000 LAKE WASHINGTON TECHNICAL COLLEGE, Kirkland, WA
To March 2005 Instructor in Culinary Arts and Fine International Baking.

November 1993 IL BACIO LLC, Redmond, WA
To April 2005 Executive Chef /F&B Director

February 1988 WAVES BY THE BAY, Foster City, CA
To December 1990 Executive Chef

January 1986 PRINCESS CAROLINE OF MONACO, Monte Carlo, France
To January 1988 Personal Chef to Princess Caroline of Monaco

April 1984 Planned and execute with Chef Andrea from Merano, the menu for Economic Summit. Venice, Italy

March 1983 CHEZ MAXIM, Paris, France
To December 1985 Executive Chef

January 1982 HILTON HOTEL, Milan, Italy
To February 1983 Executive Chef

April 1979 GOLF CLUB VILLA D’ESTE, Como, Italy
To January 1982 Executive Chef


3. Education & Training - CV/Resume Part 3 [Mandatory]

EDUCATION:

1979-Culinary Institute of North Italy
Master Degree in Food and Nutrition. 1977-Cordon Bleu Paris
Graduate in Culinary Arts with Honor
Lake Washington Technical College; BA in Nutrition Science

AFFILIATIONS:

Member of ACF Minneapolis Chapter
Member of the Master Chef Board of the Italian Federation
2001 to present, Lake Washington Technical College
Member of the Advisory Board
Honorary Vice President of Italian Chefs Federation of North Italy
Italian Chef Federation, Master Chef Board Member


RECENT AWARDS:

2008 ACF National Achievement of Excellence
2008 ACF Nominated for Central Regional Chef of the Year
2008 ACF Local Chapter President Special Award
2007 US FOOD and Minneapolis IRON CHEF Competitions
Champion
2006 US FOOD and Minneapolis IRON CHEF Competitions
Champion
2007 ACF Competition and Minneapolis UP SHOW
Winner and ACF SILVER Medal.
2007 International EXPO Competition Tuscany Italy
1 Silver Medal
2008 International EXPO Competition Tuscany Italy
1 Silver Medal


4. Computer Skills - CV/Resume Part 4 [Mandatory]
World, Excel. Chef Tech. Etc
5. Other Skills - CV/Resume Part 5 [Optional]
Opening new Restaurant and Hotel
6. Additional Information - CV/Resume Part 6 [Optional]
Design Menu for Small and big Banquet, Food cost and labor Cost, Forecasting and budget


 

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Executive Chef / F&B department
CV/Resume ID no.: 87856

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