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Click here or scroll down to respond to this candidate Resume:Nathaniel ColferReferences : Guida&#Street Address ManagerRuss Guelli Pultneyville Grill 4135 Mill Street Pultneyville NY 14538 OwnerTom WatsonBuca's Tuscan Roadhouse 4 Depot Road Harwich MA 02645.Owner Bob Chiappetta Williamson, NY 14589EMAIL AVAILABLEPHONE NUMBER AVAILABLETo obtain a position as a Chef/Cook in a food service facility that will benefit from my education, skill,and experience.Willing to relocate: AnywhereAuthorized to work in the US for any employerWork ExperienceHead Catering ChefGuidia catering - Irondequoit, NYJanuary 2017 to December 2023 In charge of cooking all events and getting them delivered. Multitude of events are from 20 up to 200 off premises All food items are made from scratch and in large quantities. I am also in charge of all prep for multi pizza shops. I supervise a staff of 5 and communicate needs for day .Executive ChefThe Pultneyville Grill - Pultneyville, NYMarch 2012 to December 2016This is a fine dining American cuisine restaurant with a waterfront feel on Lake Ontario. Established a high standard and reputation for restaurant. Improved restaurant performance and profitability. Planned and oversee menus and food operations. Coordinating al a carte and banquet service.Chef de CuisineCaf Lucia - Lenox, MAFebruary 2009 to March 2012An Upscale farm to table Chef owned Italian cuisine restaurant that is seasonal and very busy. Working Chef on the line and cooking saut /grill Over see kitchen with ordering, staff, and inventory Responsible for food control and cost Execute day to day specials and food con sentienceHead ChefBuca's Tuscan Roadhouse - Harwich, MAFebruary 2005 to January 2009The operation is a la carte fine dining restaurant that is serving up farm to table Italian food from Tuscanyregion. Oversee daily kitchen operations in coherence with set guidelines Plan day to day work structure and food preparation from scratch Designed new menu items, specials, and plate presentation with Sous Chef Established a high standard of food quality in self and staff Analyze menu items for food cost and related overhead in kitchenSous ChefMediterraneo Restaurant - Providence, RIOctober 2000 to January 2005This establishment is high volume; triple A four diamond from scratch cooking Italian restaurant cateringto many large parties and events Prepare entrees utilizing different cooking methods to include grilling,braising, saut ing, roasting, and baking Assisting Chef in daily ordering and checking in orders Improvise a daily special from given inventory Responsible for the fabrication of meat, seafood, and poultry dishes from Sub primal cuts of meat for grill Direct and training new staff on saut ing, grilling, and ovensEducationAssociate/Bachelor in Culinary Arts/ Food Service ManagementJohnson & Wales University - Providence, RISeptember 1999 to May 2004Skills Basic Restaurant Accounting (10+ years) Computer (Microsoft Soft and POS) (10+ years) Human resources(Kitchen Staff) (10+ years) Baking Chef Cooking Knife skills Management POS kitchen Line cook Team Player training Executive Chef Sous chef Leadership Development Recipe development Kitchen manager Kitchen planning Organizational Skills Inventory Management Ordering Catering Banquet Experience Fabrication Food Preparation Pricing Time Management Profit & Loss Supervising Experience Food Safety Food Production Menu Planning Labor Cost Analysis Culinary experience Budgeting Microsoft Office Microsoft Excel Guest services Data collection Customer service Purchasing Cleaning Experience Recruiting Forecasting Management Restaurant management Food service Driving Merchandising Leadership Kitchen experience Training & development Microsoft Powerpoint Employee Orientation Quality Assurance Meal Preparation Events Management Team management Shift management Inventory control Restaurant experience Food management Food service management Training & development Restaurant experience Cooking POS Customer service Profit & loss Shift management Cash register Supervising experience Leadership Events management Team management Financial acumen Budgeting Recruiting Marketing Pricing Forecasting Human resources Quality assurance Analysis skills Accounting Merchandising Purchasing Driving Data collection Hospitality Guest services Cash handling Procurement Kitchen management Menu planning Baking Time management Communication skills Writing skills Management Culinary experience Sanitation Fine dining experience Catering Food handling Food preparation Food service Food service management Customer support Chef Kitchen experience Microsoft Word Microsoft Excel Microsoft Outlook Microsoft Office Assistant manager experience English Cleaning Custodial experience Food safety Knife skills Payroll Basic math Data entry Warehouse experience Food industry Organizational skills Restaurant management Hotel experience Assembly Grilling Sauteing Computer skills Sales Sales management GPS Barista experience Retail management Social media management Heavy lifting Meal preparationLanguages English - ExpertAwardsZagat Rated Restaurant Buca`s Tuscan RoadhouseMay 2005The restaurant is still holding the rating.Certifications and LicensesServSafe ManagerSeptember 2017 to September 2022Certificate # 15581728Food Handler CertificationPassenger EndorsementSeptember 2022 to September 2030New York state issuedDriver's LicenseSeptember 2022 to September 2030New York StateAssessmentsWork motivation ProficientJanuary 2021Level of motivation and discipline applied toward workFull results: ProficientIndeed Assessments provides skills tests that are not indicative of a license or certification, or continueddevelopment in any professional field.PublicationsCape Cod Times2006New Highlighted Local ChefRochester Magazine2014Featured Local Farm to table Chef/Restaurant at Pultneyvill Grill.Democrat and Chronicle2015A food right up highlighting the quality of Pultneyvill Grill.Additional InformationHighlights of Qualifications: Ability to run all aspects of food operation and accounting of department Lead staff by managing time, high stress, and long hours At any time capable to deal with change and efficiently manage kitchen Can Create any type of menu to suit customer needs |
