technology and electronics..
January ’ August ’, Demi Lune restaurant, Half Moon Bay, California. Executive chef
proprietor Renovated the kitchen, dining room, and storage areas. Opened January to
August . Was responsible for daily operations, lunch and dinner. French Italian cuisine.
May ’ January ’ Prima Strada, Los Alton Hills, California. Executive chef. This was an
authentic Tuscan cuisine restaurant. Helped with kitchen design and purchasing new equipment,
Helped create lunch, dinner, and banquet menus. Was in charge of food cost, sanitation and
April ’ September ’ Grist mill restaurant, Farmington, Connecticut. Host/matrade and sous
chef. Covered for the owner, while he and his sous chef were on vacation. Worked side by side
with two well experienced Cordon Bleu/Paris graduates.
August ’ June ’ The Silo restaurant, Farmington, Connecticut. Executive chef. Established
and maintained food and labor cost controls, implemented effective inventory management
techniques, and instituted strict yet practical sanitation standards. Created and prepared all
specials for lunch and dinner menus as well as special menus for banquets, wedding receptions,
and major holiday celebrations.
June ’ May ’ The Whitman restaurant, Farmington, Connecticut. Executive chef.
Originally hired as a cook for this two hundred seat fine dining restaurant. I was promoted to
Junior sous chef six months later and to Senior sous Chef the next year. Became Executive Chef
in November . Was responsible for the management and supervision of all kitchen
June ’ June ’ C.W. Walkers, Willimantic, Connecticut. Executive chef. Planned and
prepared all menu items and special. Trained and supervised dinner cooks and waitstaff.
Implemented and maintained sanitation controls
May ’ May ’ Papillon restaurant, Fremont, California. Bus boy/sous chef. Supervised all
food preparation stations of these wellknown award winning French restaurant. Produced soups,
sauces, deserts and special banquet items. Was responsible for stock management and the
selection and of produce, seafood and general provisions.
Received two years extensive training in all facets of food preparation and kitchen operations
from Mr. Ott Forman, former Executive Chef of Alexis Restaurant, San Francisco, California.
Mr. Forman was voted by the San Francisco Bay Area Restaurant Association as Chefofthe