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a Franklin st.
Robert Edward C.
Chef of thriving new Mediterranean
bistro in the heart of downtown Concord. Controlling food and
labor cost was priority for a small establishment. Scheduling,
ordering, interviewing, hiring and firing were all daily responsibilities.
Writing menus for bistro and developing catering menus personally for
each catering event as well as creating daily specials were a daily
The Holiday Inn
April ‘Feburary ‘
Sous chef of
. million dollar annual revenue food and beverage department.
Maintained proper Food & Labor costs for all outlets while providing
the utmost quality. Writing and designing all menus for
the restaurant and banquets as well as special event menus. Scheduling,
ordering, interviewing, hiring and firing for all F&B facilities
were all daily responsibilities. Attended weekly F&B meetings
as well as hotel department and staff meetings.
The Event Center at C.R. Sparks
October ’August ‘
Served as Executive
Sous Chef of large banquet facility in a multifaceted restaurant corporation
in Southern, N.H. Responsibilities included the food preparation
and execution for weddings, corporate/social events, and wine dinners,
while overseeing staff of twentyfive kitchen personnel.
Duties also included staff scheduling, composing menu descriptions,
designing plate presentations, private offpremise catering, and catering
for nearby airport.
The Langham Hotel
November ’ – October ‘
Maintained the food
and labor costs for all the kitchen outlets while maximizing quality
and presentation of food. Assisted in developing and costing all kitchen
items for seat Mediterranean Café Fleuri, seat fine dining restaurant
Julien, banquets facilities, room service for rooms, special amenities,
and centerpieces. Total food revenue of eight million annually. Assisted
in pastry shop as well and developing dessert menus. Conducted
cooking classes for the public in a professional kitchen atmosphere.
Training new cooks as well as new sous chefs.
Porto Terra Tuscan
April ‘October ‘
included ordering product for the restaurant and banquets. Created
specials as well as seasonal menu changes. Oversaw all food production,
designed and prepared all sauces desserts, attended BEO meetings, conducted
interviews and team building for new hires.
New England Culinary Institute
ordering liquor, beer, and wine for tastings. Delegated responsibilities
to staff and conducted staff training on service and food and beverage
tastings and pairings. Attended weekly F&B meetings to control
food, beverage and labor costs. Organized guest food and wine
pairings with wineries and beverage series with breweries in the restaurant.
Led menu meetings with staff and chefs regarding meal preparation.
Scheduled servers and bartenders.
Breakers and Cruisers Restaurants
Sodus Point, NY
Developed Prix Fixe
menus and daily specials. Oversaw all food production and plate
presentations for a two restaurant, three kitchen operation. Created
all pastries and desserts daily for both restaurants. Supervised
a Sous chef and kitchen employees. Duties included, scheduling,
purchasing, training, hiring and firing of associates.
in wine, ale/ lager and spirit production as well as taste and aromas.
Experience with extended food and beverage dinners and pairings.
Involved with numerous food and wine pairings.
Proficient in MS Excel
, Word , Access, MYOB, Mini tab, ALOHA POS, Publisher, Office,
Power Point, Foodtrak and Mastercook software. Thorough knowledge in
progressive food in the culinary industry. Knowledge in creating
databases in Microsoft for industry outlet or industry use. Created
a business plan using an industry analysis, competition analysis, market
analysis, product analysis, promotional plan and a research proposal.
Conducted research for all items on the income statement, balance sheet
and cash flow statement.