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IWAN H. Sage Trail Kingstown Rhode Island
PH: EM: N: Dutch
To Whom It May Concern:
I am writing to express my interest in securing employment as Executive Chef. As you will see, I come to you with a background that you will find unique and distinctive among your typical applicants. My ambition is to establish an employment relationship by effectively capitalizing on my current skills while offering opportunities for continued career growth. Please note that I am confident that my experience, training, and professional achievements speak for itself in what I can accomplish within your organization.
Thank you for taking the time and reviewing my enclosed CV. I look forward in speaking with you in the near future.
THE SOPRANO RESTAURANT & PIANO BAR SINT MAARTEN NETHERLANDSANTILLES
seat in/out door Italian cuisine. Piano Bar offering light Italian "tapas". Very popular location amongst tourists and locals. Implemented new direction on Piano Bar menu as well as implementation of edible drink specials. Development of SOPs including HACCP direction and headed training in all areas. Created production sheets and avenues to cut OT by utilizing down times.
PINEAPPLE PETES RESTAURANT GROUP SINT MAARTEN NETHERLANDSANTILLES
unit village of restaurants and bars is a tourist hotspot. Average covers in Pineapple Petes Restaurant in season; aprx pax. Consulted on culinary direction of ESPN Sports Bar and implementation of all SOP standards within all food areas of village. Lead role on development of recipes and COGs maintenance. Worked closely on creation of inventorying spreadsheets and ordering procedure training.
SONESTA RESORT & CASINO SINT MAARTEN NETHERLANDSANTILLES
A $. GRP F&B, total guest rooms, condo/timeshare. restaurants included Italian, Caribbean, Breakfast/Lunch/Dinner themed buffet with a la carte arm, bars, and live entertainment lounge, banquet department. Managed employees in Union based property. All Inclusive optl packages. Newly $ mil renovation.
* Wrote all menus, recipe manuals and implemented reintroduced HACCP guidelines
+ Logbook development
+ Standardized Operating Procedures
+ Storing/Thawing methods
* Worked closely with F&B Director on new Banquet Menu direction
* Contributed in marketing plan for corporate driven banquets
* Implemented daily production sheets and itemized ordering procedures
* Trained on proper cooking techniques
* Maintained high standards of quality and safety as specified by corporate guidelines, and all basic food handling guidelines as specified by local, state and federal health agencies
COMPASS GROUP EUREST DINING SERVICES DIVISION WASHINGTON DC / FAIRFAX VA
A $ billion company spanning the globe in more than countries. Specializes in Corporate and Noncommercial dining services. Migrated through Fairfax, VA as Exec Chef for Exxon Mobile and Fannie Mae, Washington DC. Managed multiunit operations, including catering, On The Run Cstores and private executive diningrooms.
* Managed, verify and implement production, sanitation and refrigeration logs for the entire property.
* Monitored and assist in the development of HACCP programs to ensure efficient, safe and sanitary food production, preparation and presentation in concert with client&;s and Compass Group policies.
* Developed Menu&;s for Café, Fine Dining and Special Events, to client&;s satisfaction and standards.
* Inventoried, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include: hiring, counseling, coaching and developing.
* Maintained high standards of quality and safety as specified by corporate guidelines, and all basic food handling guidelines as specified by local, state and federal health agencies.
* Oversaw the care and maintenance of physical assets and facilities.
* Participated in the development of operational policies, programs, procedures and methods in concert with client&;s general policies.
* SVH APELDOORN NETHERLANDS
* PROFESSIONAL CULINARY DEGREE YEAR PROGRAM
* Included: One day of class a week and day work week at star restaurant under supervision of a Certified Master Chef affiliated with the schools Culinary program
* month stage with Carnival Cruise lines : High volume fine dining facilities that include Asian, French and Fusion Cuisines
KTS OUDENBOSCH NETHERLANDS
* BASIC CULINARY DEGREE
* Classic French Cuisine
* CERTIFICATES / ACHIEVEMENTS::
Compass Group, VP" Can Do" Award
Compass Group Salaried Manager of the Year Nominee
Average of . % Steritech Audit Score over the last Months
Familiar with Compass&;s CFE Standards
Assisted with opening of two new Compass Corporate dining accounts
Successfully completed : Human Resource Development Series
Successfully completed Compass&;s Diversity Awareness Training
Safe Serve Certified
Northern VA food manager Certificate