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REF NO:H1459
.
while Owner and Operator of
while Executive Chef of
- 06/96 to 03/97. While on board the my
responsibilities included maintaining the Authenticity of Venezian and
Northern Italian Cuisine featuring specialties from Toscana to a mostly
Italian clientele from regions such as Rome, Neaples, Florence, Genoa
and Milano. Through my Leadership and the Company's Principles of the
Best and Freshest of products for all Guests/Clientele, we upgraded the
ship's rating to Four (4) Stars. Also through Managing, Directing and
Assisting a crew of 40 International Chefs, Cooks, Bakers and Pastry
Makers, as well as the supervision of a Cleaning Crew, we were able
maintain the constant compliance of all Public Health Rules and
Regulations. 04/95 to
05/96. Responsible for all food outlets
throught its 24 hour service - Managing, Directing and Assisting a full
crew of International Chefs, Cooks, Bakers and Pastry Makers, as well as
supervising the Cleaning Crew. Formulated Food Supply Requisition
Orders for the daily good required for the three (3) and four (4) day
continuous cruises featuring Italian specialties from fresh made
antipasto's, pastas and pizzas to upscale main courses.
04/94 to 03/95. Responsible for all cooking and
food preparation for a mostly European clientele; up to 150 guests, in a
peaceful surrounding for up to seven (7) day trail rides.
09/91 to 03/94. Responsible for the preparation
and presentation of an American and Italian menu featuring Italian
specialties such as fresh made pastas, gnocchi's and panini's as well as
American standard foods. Created indoor and outdoor theme displays,
formulated food and supply requisitions, growing and maintaining an
Organic Vegetable and Herb Garden.
04/86
to 06/91. Responsible for all foods
served on each ship that I served throughout its 24 hour a day operation
- Managing, Directing, and Assisting up to 70 International Chefs and
Cooks as well as the supervision of the cleanliness. Formulated Food
and Supply Requisition Orders for the daily goods required for up to 17
day cruises with up to 2,700 passengers and 850 crew members.
10/85
to 04/86. Responsible for Administration and
Supervision of all areas of this High Volume, Gourmet Kitchen with a
Crew of 28. Was directly involved in featuring Upscale, Northern
Italian Cuisine, specializing in Veal dishes, Table-Side Pasta-Cooking
with the emphasis on Authenticity. The Villa Nova was the Best Known
Italian Restaurant in Central Florida and was Featured in Magazines such
as Bon Apetit, Architecture and Connoiseur. Also Constituted Food and
Labor Cost Control Structures as well as the Instruction and Development
of New and Existing Staff.
09/84 to
09/85. Responsible for planning, enhancing and improving entire menus.
Creating and implementing the use of Recipe Files, a Full Service
Catering Department and a wide array of Diverse Menus. Constantly
Enhancing, Enlightening and Instructing the Kitchen, Bar and Service
Staff in New and Existing Areas.
10/81 to 08/84. Involved in all aspects of Owning, Operating
and Maintaining an 80 seat restaurant, Staffing, Cost and Quality
Controls, Health Regulations, Budgeting and Finance. Daily Menu
Creation with the emphasis on Fresh Food for a highly sophisticated
clientele. Created and Maintained the Largest and Most Exclusive Wine
Cellar in .
03/80 to 10/81. Responsible for Maintaining and
Supervision of the Kitchen as well as Formulating Menu and Labor Cost
Control. Inspiration in Creative Development and Menu Planning.
Formulated Food and Supply Requisitions of the daily goods and required
inventories. Through my extensive Staff Education, I was able to
increase bottom line profit while decreasing overhead/theft for the
operation.