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Executive Sous Chef
Dynamic leadership abilities with a proven track record of maximizing efficiency while overseeing day to day operations for 30+ employees.
Continually recognized on local television shows and news stations as one of area s top chefs.
Possesses a solid understanding of multi-cultural cuisine; classically trained in Italian fare which contributes in preparing special menu.
Demonstrated ability to leverage basic techniques to develop innovative menu items and top-quality products.
Fine Dining Operations
Training & Development
MS Office Suite
Vincenzo s Italian Restaurant, Louisville, KY 2007-Present
Executive Sous Chef
Vincenzo s a 4 Diamond fine dining restaurant with more than 25 awards in its 23 years of service providing authentic Italian cuisine by Executive Chef/Co-owner Augostino Gabriele.
Demonstrate subject matter expertise throughout all day to day operations within a fast paced restaurant generating $3.5M in annual revenue.
Leverage top notch leadership abilities while managing daily activities for 30 employees, focusing heavily on performance management and implementation of effective training initiatives.
Direct the cleaning and portion control of all proteins in the facility including prime tenderloin, daily fish specials that requires excellent knife skills, veal top round, veal rack and veal butt tender.
Maintain key vendor relationships and optimize processes to ensure bottom line restaurant and labor cost.
Recipient of DiRoNA Award in 2007 and 2008.
Acknowledged at Restaurant News Fine Dining Hall of Fame in 2004.
Winston s Restaurant, Louisville, KY 2004-2007
Winston s is a 3-1/2-star gourmet restaurant, recognized by the American Culinary Federation as 2007 Restaurant of the Year Award of Excellence; Executive chef Jon Castro has been featured on food network and travel channel and recipient of Wine Spectator Wine List Award in 2004-2007, given for the best wine list in the country.
Received multiple merit based promotions due to strong leadership, organizational and cooking skills.
Recognized for key contributions to and oversight of a $400,000 restaurant renovation.
Streamlined process improvement initiatives, resulting in reduced company cost and increased revenue.
Heavily involved in restaurant talent acquisition, including interviewing, hiring and firing.
Chief responsibilities included budget management, marketing campaign creation and oversight of accounts receivable/payable.
Featured in the Wine Spectator as Chefs on the Rise Best Culinary Students in America in 2007, a special edition.
Annette Alford, Louisville, KY 2005-2007
Organic Produce Distribution
Fulfilled key role overseeing daily operations on a certified organic farm, with associated responsibilities including inventory control, product management and ensuring customer satisfaction.
Bluegrass Brewing Company, Louisville, KY 2003-2004
Line Cook and Prep Stations
Gained valuable exposure to best practices within a fast paced restaurant kitchen, with responsibilities including grilling, saut ing, expo and dessert preparation.
Shawnee Country Club, Lima, OH 1999-2003
Head Banquet Server and Valet Service
Provided excellent customer service throughout all day to day operations.
Bachelor of Science in Hospitality Management, Magna Cum Laude, Sullivan University, Louisville, KY; 2006
Associate of Science in Culinary Arts, Magna Cum Laude, Sullivan University; 2004
Louisville Health Department of Public Health and Wellness Certification; 2008
CARE for Alcohol Awareness / Food and Beverage Controls / Hospitality Supervision / ServSafe
Beam Global Drink Seminar; 2006
Kentucky Bourbon Festival Mixed Drink Champion; 2006
NRA Student Honor Delegate Salute to Excellence; 2006
Velocity Four Roses Rose Julep Contest Winner; 2006
Presidential Bachelors Scholarship Recipient Sullivan University; 2005
Kentucky Girl Scouts First Contest Champion; 2010
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