A Hynes Location: Freeport, ME 04032 ... f or other challenging responsibilities in the food service industry. PROFESSIONAL SUMMARY: Accomplished Executive Chef with over twenty-five year's successful experience in the United States combining operation management, culinary expertise and business acumen. A proven leader with the ability to train, motivate and manage others while achieving high profitability.Ex tensive experience in managing kitchen for 4 and 5 star hotels, restaurants, banquet facilities and prominent golf clubs.Plan and cost diverse menus based on locale, season , pricing and profit structures.Devel op and implement time and cost effective kitchen procedures and techniques.Selec t vendors and negotiate most ...
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S Grondin Location: Phippsburg, ME 04562 ... nd and knowledge of the Arts. And, considering the ever so demanding current culinary trends, my devotion to all-natural, sustainable products and my continual search for indigenous artisan ingredients and techniques will offer us both an opportunity for personal as well as professional growth together.Educati on-CONNECTICUT CULINARY INSTITUTE, Farmington, Connecticutgradu ated second overallSALVE REGINA UNIVERSITY, Newport, Rhode Islandstudied biologySkills Summary-An extremely versatile, organized, energetic, dependable, and adaptable person who possesses a creative spirit. Being self-motivated and a high achiever, daily demonstration skills of flexibility, quick thinking, and responsibi ...
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R Calnan Location: Parsonsfield, ME 04047 ... t skills.· Extensive experience in food inventory planning, menu development and recipe creation, with a thorough familiarity of a wide assortment of international cuisine.· Experience in training and recruiting staff.· Background in budget management, payroll, accounting duties and large volume catering. Professional experience 2008-Present LEVEL 2, Greensboro, NC Sous Chef-Key player in development of menu selections and recipe creation of 4 1/2 star rated establishment-De monstrated continuous commitment to reducing food and labor costs.-Effective ly expedited dinner service.-Catered multitude of formal events up to 200 people. 20 ...
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J Savage Location: Kennebunkport, ME 04046 ... herefore becoming a more valuable employee and applying those attributes to my job.~~~~~~~~~~~~ ~~EXPERIENCE~~~~ ~~~~~~~~~~ 10/2005 - Present- On the Marsh Executive Chef* Responsible for daily menus, functions and weddings from 10-200 people, numerous charity functions and of course the day to day operations of the kitchen. Received numerous awards from the T.V. Diner with Billy Costas to training inter/externs from the local culinary schools.10/2004 - 10/2006 - The Tides Inn by the Sea Kennebunkport, MEExecutive Chef* Throughout this season, I have been responsible for hiring and training employees, creating new menus, wine dinners, food costs, labor costs, and re-organizing the kitche ...
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P Stiles Location: Standish, ME 04084 ... . EXPERIENCE: 4/06-Present Whitehall Inn Camden Maine Exec Chef/Pastry Chef--Responsibl e for all food operation Cost Controls and full Pastry and Baking Program 5/01-10/05 Colony Hotel, Kennebunkport, Maine Pastry Chef - Coordinate the pastry and baking functions within a high quality resort. Oversee the cost controls and supervision of Pastry and Bake Shop employees. 10/00 to 5/01 York County Technical College, Wells, Maine Adjunct Instructor - Taught within the Hospitality Department including the Culinary Arts. Writing and course design for degree and business relate ...
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K Cunningham Location: Lewiston, ME 04240 ... Current I am currently running a small Landscaping operation in conjunction with the owner. Tasks included Purchasing materials, Site Excavations, Finish work and working with client to insure they received exactly what they planned for and within budget. September 2005ARAMARK @USM Gorham, ME ToExecutive Chef Oct 2006 Upon arriving at USM, I was tasked with lowering food and labor costs by 10% on all three campuses. We, the management team, succeeded in this task within 18 months. We also implemented a new catering menu with all new recipes and costing that was financially viable as well as very high end. As a team, we developed the staff to be focused on both service and financial goals. ...
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T Prescott Location: Falmouth, ME 04105 ... eworking atmosphere. I bring a huge amount of experience to the table in design quality,merchand ising and polished culinary skills including advanced knowledge in most cuisines.Experie nce: 02/1992 - 07/2009 Design Culinaire (Food Stylist/Consulti ng Chef) NationalSuccessf ully styled food & beverage for national accountsSpecial event coordinator for major celebrity functions.VIP consultant to resort kitchen re-structure, food & labor cost controls, and employeehands on training.09/2005 -01/2007 Panache Catering (Chef) Salt Lake City, UT.Successfully brought Panache to the level of number 1 catering firm in Salt Lake City andPark CityRe-structure d business to maintain a consisten ...
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M Cocca Location: Readfield , ME 04355 ... The experience, gained during the past twenty years, working in the foods serviceindustry started with, schooling at the Culinary Institute of America Graduating with anassociates of arts degree. Furthering my experience within the food service industry asexecutive chef for five star country club, independently owned restaurants, andindependent ownership of private chef service. Moving to future my education within thefood service industry moving to the distribution side. My experience has lead me to whereI am today which makes me a valuable to employee to any establishment or organization. Myrecent experience for the past seven years have been in food distribution for suchcorporatio ...
M Ribeiro Location: Orono, ME 04469 ... Upgrades in Portuguese Cooking School EDUCATION 1982-1989 St. Antonio High School ( Portugal) EMPLOYMENT 2008 – Ibergourmet - sous chef & Gard manger ( Lisbon , Portugal) 2007 – TIVOLI Hotels & Nikki Beach –Sushi chef ,Food Manager and Traditional sushi & Fusion(Portimao & Vilamoura – Portugal) 2006 - D`Alma Loungue _ Chef 2006 – BBC Events ( Belem Bar Café) (European Soccer Championship in Portugal) 2005 –Zaruwasabi japonese catering & take away shop- Sous Chef Sushi,Sashimi & all Hot Plates 2004 – Ritz Hotel – first line cook 2003 – Riviera Hotel (Best union group) – First line Cook 2002 – Grand Cervejaria SOLMAR (Sea Food) –Sous chef 2001 – Tapas Bar (Spanish) ...
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