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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLEObjectiveSeeking a rewarding career-oriented as an Executive Chef, Culinary Director, or Sous Chef where my extensive food service management experience and dedication to guest satisfaction will be as asset to your team. Summary of qualifications: Outstanding supervisory management, and leadership abilities for over 25 years. Executive chef experience includes all aspects of restaurant business. Performance driven professional with proven organizational, communication, and team leadership abilities. Creative problem solver, consistently meeting food cost control budget constraints. Certified Florida Food Manager #21731859 Winner of several contest for community events. Served as executive chef for best Seafood restaurant winner in Florida Today newspaper. Relevant Experience: Screening and selecting applicants. Train new hires and continually evaluating performance. Scheduling employees based on business requirements Handling all aspects of kitchen, dining room and bar operations to include menu planning and design cost analysis and quality control. Ensuring smooth operation of food service/supervising up to 25 kitchen and 35 service staff. Organized banquet setups to include food displays and ice carving. Designed and supervised the construction of a new conference center kitchen, dining room and lounge as well as the new hotel food service restaurant and dining room. Planned and executed events and parties for up to 1,000 people. Managed and supervised off-property catering.Employment History6-3-24 TO PRESENT - CANTEEN (A COMPASS GROUP) EMBAER AVIATION Chef/Manager (Designed and opened kitchen in limited space and equipment for service; Breakfast, Lunch and Dinner for 400 people daily; on-site catering and private executive parties. Staying in budget and price points for maximum dining 1-19-23 TO 5-31-2024 TAMACCIO FAMILY TRUSTPrivate Executive Chef, Melbourne, FL Breakfast lunch and dinner for executive(s) and events. 12-29-2021 TO 1-19-2023 THE BRENNITY AT MELBOURNE, A SAGORA SENIOR LIVING COMMUNITY. Director of Culinary Services: Melbourne, FL, supervision of f 14 kitchen staff and a dining staff of 12. Responsible for all food production, staff training invoices, inventory, ordering and management of the dining room services. Stayed within budgetary requirement and quality control, management of all aspects of dining room service and Bar/Pub for IL, AL and MC. This included 3 kitchens on site for 286 residents. Tasked with and accomplished turning around menus, gourmet signature salads, soups, and entrees into a full 5-star culinary experience. Page 211-2013 TO 12- 15-2021 VICTORIA LANDING (ALF) Executive Chef/ Director of Food Services: Melbourne, FL Assisting in designing and operated kitchen from opened property and oversaw 9 kitchen and dining service staff of 8. High end culinary experience in the community for 9 years.7-2012 to 10-2013 Gourmet Gourmet Executive Chef: Amelia Island, FL Fine dining restaurant and outside black-tie catering.12-2003 to 7-2012 S.L.M Management: Director Food Service, Executive chef (ALFs) Melbourne and Fernandina Beach, FL Management, and start-up Senior Living Communities throughout Florida. Including but not limited to kitchen and dining building out, purchasing, hiring, training, teams, menu design in accordance with the dietician recommendations.2000-2003 Boatyard Bar & Grill: Executive Chef/Kitchen/Bar/Dining Room Manager Indian Harbor Beach, FL 1998 to 2000 Suntree Country Club: Executive Chef Melbourne, FL 1990 to 1998 CGI Management: Executive Chef Executive Chef, Satellite Beach, Viera, Melbourne |
