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Work experience

Jan 2011Present

Personal Care Assistant

Anthony Marino(PCA Wavier Program)

Waterbury, CT. Daily routine includes but is not limited to-Bathing, Dressing/Undressing, Light Housework, Serving Food, Toileting, Grooming/Hygiene, Mobility Assistance, Laundry, Dietary Restricted Meal Preparation,  Serving Medicine, Exercise Regimen.

Oct 2011Jan 2012


Waterbury's Premiere Car Emporium

Waterbury, CT Duties included- Opening and closing the wash, Detailing cars inside and out, Making sales and "up-selling" customers, Washing and vacuuming up to 400 cars a day.

Apr 2011Oct 2011

Line Cook, Research Chef, Server


Chicago, IL. Daily Duties- Opening and closing two Restaurants owned by the same person, Receiving deliveries, Stoking deliveries, Preparation of line items for the station I was assigned to, Helping any station with prep, Cleaning as I worked, Expediting. Other Duties- On days off and before shifts I worked with the chef Homaro Cantu on his book The Miracle Berry Diet Cookbook. I helped design over 90 recipes used in the book.

Mar 2011Jun 2011

Line Cook

The Green Zebra

Chicago, IL.  Completion of prep list for any station before service started, Cooking food to order during service Service for 100 guests per night, Stocking ingredients for the station I was working on.

Apr 2009Feb 2011

Commissary Chef

Caffe Baci

Chicago, IL. Daily Duties- Preparation of 300 shortbread cookies with fillings and garnish, 250 Biscotti cookies in three different types, 250 brownies in three different types, Responsibilities as Muffin Department Chef, Research and development of thirteen muffin recipes, Establishing and fine tuning procedures for line production of up to 300 muffins per day, Established relationships with vendors Interviewed applicants for baker positions, Redesigned kitchen space to optimize flow of food.

Apr 2009Feb 2011


Caffe RoM

Chicago, IL. Daily Duties- Opening and closing cafe, Displaying breakfast food and sandwiches, Making sandwiches to order, Brewing 200 gallons of coffee, Customer Service.  

Nov 2008Mar 2009

Student Chef/server

Chataigne (Restaurant at school)

Chicago, IL. Student chef/server, Preparation for all stations, Cooking on the Line for service, Taking Inventory and ordering, Dishwashing, Serving two 5 table sections, Mixologist, Hosting, Runner, Barback.

Oct 2008Feb 2009

Line Cook

Follia Restaurant

Chicago, IL. Fabrication of meat and seafood, Preparation of pizza station, Cooking fresh and dried pasta, Making pizza to order, Grill station, Basic stock and sauce preparation.

May 2008Oct 2008

Sushi Chef


Chicago, IL. Preparation for the sushi station, fabrication of fish and vegetables, Rolling sushi during service, Preparation and production of raw dishes(poke, tartar, hand rolls).

Feb 2008May 2008

Line Cook

Buffalo Wild Wings

Chicago, IL. Grill Station, Salads, wraps, deserts for the gardé manger station, Spinning wings in sauces for orders.

Oct 2002Feb 2004

Prep Cook, Dishwasher

Emmanuel's Restaurant

Woodbury, CT. Prep Cook, Dishwasher, Preparation of vegetables pastas and seafood, Cleaning, and maintaining of all pots pans and china, Breaking down and cleaning of all stations at the end of the night.


Jan 2008Jun 2009


The Cooking and Hospitality Institute of Chicago

The Cooking and Hospitality Institute of Chicago Associates of Applied Sciences in Le Cordon Blue Culinary Arts.


Vance Magro

Business Partner 8607332923

James McGuinness

Cooking Instructor 3128732046

Anthony Marino

Current Employer 2037548356