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<pre>Array ( [var] => cut_url ) </pre> Resume for John R. for Chef / Food Preparation / Restaurant & Food Services in Chisinau, Moldova, Republic of. Search More Resumes for Chef / Food Preparation on Resumark.com #TDLO6G8HT
 

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Resume for John R. for Chef / Food Preparation / Restaurant & Food Services in Chisinau, Moldova, Republic of




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: Moldova, Republic of City: Chisinau
State: Chisinau ZIP: MD2044



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John R.
Executive Chef FSM
PERSONAL
|Nationality: |American |
|Date of Birth: |th April |
|Marital Status: |Married with children / & / |
|Language Skills: |English & Turkish fluent, Romanian & Russian limited |
|Current location: |Chisinau, Moldova |
|Notice Period | weeks |
| | |
|Address: |Ginta Latina / No., Chisinau, Moldova MD |
|Email Address: | |
|Direct Telephone: |+ |
|Skype Address: |chefjkr |
| | |
EXPERIENCE
|IMC Group SRL, Chisinau, Moldova | |Mar to Present |
|Executive Chef/ Food & Beverage Manager |
|Investment company operating various restaurants including |
|The Flying Pig serving Bavarian cuisine |
|La Botul Calului serving traditional Romanian, Moldavian cuisine |
|Centralized single kitchen design producing cusine for both restaurants |
| |
|Responsibilities: |
|? Reporting to the CEO |
|? Pre Opening and complete concept & brand development for The Flying Pig & |
|La Botul Calului |
|? Leading a team of separate shifts days week to include lower |
|management |
|? All required policies & procedure creation, purchasing system, |
|storage/deposits & accounting system integrations |
|? Customer satisfaction training, service training |
|? New menu balancing & implementation, labor control, food cost control & |
|budgeting |
|? year comprehensive break even, sales & profit projections |
| |
|Seasons Brasserie, Chisinau, Moldova | |Jun to Mar |
|Executive Chef/ Food & Beverage Manager |
|Brasserie style restaurant serving upscale American/French cuisine |
| |
|Responsibilities: |
|? Reporting to the Owner |
|? Pre Opening and complete concept, brand development and complete interior |
Page of
Page of
|systems intergration |
|? Leading a team of |
|? Complete concept creation, which included kitchen & overall restaurant |
|design |
|? Kitchen, service, purchasing, storage & accounting set up |
|? Customer satisfaction training, service training |
|? New menu balancing & implementation, labor control, food cost control & |
|budgeting |
|Heart of Palm Beach Hotel, Palm Beach, Florida, USA | |Sep to Jun |
|Executive Chef / Assistant Food & Beverage Manager |
|* hotel with rooms & F&B outlets Dining room seats, Banquet hall|
| seats, Pool side seats not to include lounging areas |
|Responsibilities: |
|? Reporting to the General Manager |
|? Leading a team of |
|? Revised menus for the dining room & catering |
|? Created food cost analysis for menus, created budget & P&L reports |
|? Created purchase order forms for produce, groceries & all fresh / frozen |
|items which now entail a detailed par/inventory system |
|? Quality assurance during receiving of all store food items & implemented |
|HACCP standards throughout the F&B department |
|? Managed all inhouse food & service operations, to include all |
|onsite/offsite catering functions & outsourced staffing for private |
|functions |
|Gate Gourmet, Philadelphia, Pennsylvania, USA | |Feb to Sep |
|Executive Chef |
|Gate Gourmet is the world’s largest independent provider of catering and provisioning services |
|for airlines and railroads. The company is the core business behind Gate Group, whose |
|associated brands offer customers a comprehensive scope of products and service for virtually |
|any onboard need from innovative menu design to sophisticated supply chain solutions serving |
|more than million meals a year |
|Airline catering company |
| |
| |
| |
|Responsibilities: |
|? Reporting to the General Manager |
|? Leading a team of |
|? Managed day to day food production operations for ,+ meals per day |
|? Oversaw purchasing requests & personally inspected all palettes of food items delivered to |
|receiving, which included taking temperatures on all fresh fish, poultry, meats, fruits & |
|vegetables in conjunction with strict in house policy HAACP logs |
|? Executed menu recipes to exact portion precision |
| |
| Compass Group USA/Restaurant Associates, Queens, New York USA | |Jul to Jan |
|Executive Chef |
|Restaurant Associates is a hospitality company, operating over prestigious locations, |
|providing food services to museums, performing arts centers, aquariums, corporate dining, |
|educational facilities & offpremise catering events in various locations as a subsidiary of |
|the Compass Group North America |
| |
| |
|Responsibilities: |
|? Reporting to the Operations Manager |
|? PreOpening and management team, kitchen design, layout and complete food poduction systems |
|inergration |
|? Leading a team of |
|? Part of the preopening team and back of the house systems intergrations |
|? Managed day to day operations of outlets within terminal level at JFK International |
|Airport in cooperation with Select Service Partner to serve , meals per day |
|? Calculated batch food quantities to be prepared based on airline arrivals & departures for |
|the week |
| Istanbul Doors Group | |Oct to Jun |
|Havana Restaurant & Club, Istanbul, Turkey | | |
| |
|Executive Chef |
|Sports International Country Club, Ankara, Turkey | |Apr to Oct |
| | | |
|Executive Sous Chef – Preopening |
|Sunset Grill & Bar, Istanbul, Turkey | |Dec to Apr |
| |
|Chef Consultant – Preopening |
|Intercontinental Hotel, Miami, Florida, USA | |Jan to Jan |

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