Work History

Work History

Restaurant Executive Chef

Harrah's Entertainment

Bally's Hotel and Casino / The Reserve Seafood and Steak 200-300 covers nightly, $80 check avg Upscale Steak and Seafood concept, Seasonal Menu Successfully raised guest satisfaction scores by over 30%,

shifted the overall profitability of this outlet in a positive direction within the first three months. www.ballysac.com Set up all BOH operations - BOH office, computer systems and controls Vendor relations, marketing strategies, recipe fabrication, staff training and day to day operations. Employee handbook and procedure manual fabrication. Implementation of menus, strategies, guidelines, procedures and operations. FOH, BOH trainings, operations, installations of controls and systems, procurement, theme management, concept design, menu planning from concept through execution, vendor relations, labor relations, insurance issues, brand management, marketing and advertising.
Jun 2010 - Present

Executive Chef

Pittsburgh Airport Marriott

Vendor relations, marketing strategies, recipe fabrication, staff training and day to day operations. Employee handbook and procedure manual fabrication. Implementation of menus, strategies, guidelines, procedures and operations.FOH, BOH trainings, operations, installations of controls and systems

Training FOH and BOH Staff Members.FOH Operations - Worked with FOH managers to refine and train the service team. Set up intern Extern programs with CIA to obtain and train culinary students on a rotating cycle.Culinary Operations

Mar 2007 - Present

Managing Partner

RTRconsulting

Set up all BOH operations - BOH office, computer systems and controlsVendor relations, marketing strategies, recipe fabrication, staff training and day to day operations. Employee handbook and procedure manual fabrication. Implementation of menus, strategies, guidelines, procedures and operations.FOH, BOH trainings, operations, installations of controls and systems, procurement, theme management, concept design, menu planning from concept through execution, vendor relations, labor relations, insurance issues, brand management, marketing and advertising.

Some of my past clients and present accounts are:

Dragonfly Margantown, WV

D'vine Wine Bar and Lounge

Wooden Angel, Beaver PA

The Gables Long Beach Island B&B, Beach Haven NJ

Education

Education
Sep 1984 - Jun 1988

Diploma

Lakewood High School

Summary

Dynamic Experienced Professional Chef with a proven track record of a commitment to excellence, implementation of quality improvement techniques, hands on operations management style. Leads by example, mentors, trains, and runs a professional operation. Modern and Progressive cuisine style.Has the Ability and Experience to drive hotel or restaurant operation into the next level of profitability and consistency.

Ability to lead others in high demand situations

Ability to supervise and train employeesAbility to plan a variety of menus.Knowledge of supplies, equipment, and services.Ability to handle inventory control.Ability to read, understands, follow, and enforce safety procedures. Ability to organize and coordinate.Knowledge of planning techniques.Skills in cooking and preparing a variety of foods. Ability to present food in a beautiful mannerKnowledge of catering set-up procedures.Ability to coordinate quality assurance programsAbility to plan work schedulesAbility to assign & delegate duties and hold accountability when needed HACCP Compliant. To Obtain a position with a progressive company that offers room for growth, the ability to achieve goals and that has a strong emphasis on employee life balance, culinary operations and overall service quality.

Objective

To Obtain a position with a progressive company that offers room for growth, the ability to achieve goals and that has a strong emphasis on employee life balance, culinary operations and overall service quality. 

Skills

Skills

Relevant Skills

PROFILE Dynamic  Experienced Professional Chef with a proven track record of a commitment to excellence, implementation of quality improvement techniques, hands on operations management style. Leads by example, mentors, trains, and runs a professional operation. Modern and Progressive cuisine style.  Has the Ability and Experience to drive hotel or restaurant operation into the next level of profitability and consistency.   SKILLS & ABILITIES Ability to lead others in high demand situations Ability to supervise and train employees Ability to plan a variety of menus. Knowledge of supplies, equipment, and services. Ability to handle inventory control. Ability to read, understands, follow, and enforce safety procedures. Ability to organize and coordinate. Knowledge of planning techniques. Skills in cooking and preparing a variety of foods. Ability to present food in a beautiful manner Knowledge of catering set-up procedures. Ability to coordinate quality assurance programs Ability to plan work schedules Ability to assign & delegate duties and hold accountability when needed HACCP Compliant.