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<pre>Array ( [var] => cut_url ) </pre> Resume for Robert C. for Chef / Food Preparation / Food, Tobacco & Beverage Production in Concord, New Hampshire. Search More Resumes for Chef / Food Preparation on Resumark.com #BVZ3WQYLQ
 

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Resume for Robert C. for Chef / Food Preparation / Food, Tobacco & Beverage Production in Concord, New Hampshire




Occupation: Chef / Food Preparation Industry: Food, Tobacco & Beverage Production
Country: United States City: Concord
State: New Hampshire ZIP: 03301



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                         a Franklin st.

                         Concord N.H.

                         Phone:

                         email:

Robert Edward C.

Professional Experience Bistro Rustica                                                                                                              Concord, NH

Chef                                                                                                                            August’Present 

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 mission.  
 

The Holiday Inn                                                                                                             Concord, NH

Executive chef                                                                                                           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                                                                                    Bedford, NH

Sous Chef                                                                                                             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                                                                                                          Boston, MA

Chef Tournant                                                                                               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 Grill                                                                                                 Portland, OR

Sous Chef/Banquet Sous Chef                                                                                     April ‘October ‘ 

Daily responsibilities 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                                                                                 Montpelier, VT

Restaurant Supervisor/Lab Supervisor                                                               October February  

Responsibilities included 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.

   
 
 
The Breakers and Cruisers Restaurants                                                                    Sodus Point, NY                                                                                                         

Executive Chef                                                                                                    April –October  

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.

 
 
Additional

Qualifications

 
 
Knowledge 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.

 
 
Education
 
 
New England Culinary Institute                                                                                          Essex, VT                                                                                                         

Bachelors in Food and Beverage Management                                                                                            

Associates in Culinary Arts                                                                                                                  


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