Seeking employment in food service or retail. Phone number is whatsapp only
1933 West River RdScottsville, Va 24590
[email protected]
Experience:
Self-EmployedJanuary 2022-Present
-Planning Menus for private catering-Delivering for numerous delivery platforms
Hamiltons’ Restaurant 101 W. Main St Charlottesville, Va 22903
Executive Chef June 2019-December 2021 Salary: $52,500/yr
- Plan and execute menus for lunch and dinner services, as well as special events - Run line during service - Make daily specials - Bake bread and pastries - Work with commercial purveyors and local farmers to source ingredients - Manage, train, hire and fire kitchen staff - Maintain kitchen and equipment - Schedule all BOH employees
Line Cook/Pastry Part-Time September 2018-June 2019
Salary: $20/hr
- Line cook all stations- Work bread and pastry shifts - Train new pastry employees - Assist Executive Chef and Sous Chef with all kitchen duties
Oakhurst Inn1616 Jefferson Park Avenue, Charlottesville, Va 22903
Executive Chef November 2016- August 2018 Salary: $42,000/yr
- Hired and fired kitchen staff- Wrote and executed seasonal and locally sourced menus -Responsible for maintaining kitchen in accordance with health code-Fulfilled all duties of Kitchen Manager:
Kitchen Manager July 2015- November 2016 Salary: $37,000/yr
- Food cost analysis - Inventory- Prepare and cook all meals- Train kitchen staff - Write and execute menus for special events- Prepare and bake pastries - Order food/ restaurant supplies
Seafood at West MainMain Street MarketCharlottesville, Va 22903
Fish Monger, Part-time, October 2015-January 2017 Salary: $13/hr
-Cut Fish to order at retail fish counter -Operated Cash register -Stocked Fish counter -Maintained proper rotation of product -Filled orders for retail and wholesale
References: Chris Arsenault, Owner
Hamiltons' Restaurant101 W. Main St.Charlottesville, Va 22903
Sous Chef July 2012- July 2015 Salary: $40,000/yr
-Aid Chef in menu planning -Train Kitchen staff -Order food items from both large purveyors and local farmers -Aid Chef with off-site catering events -Act as kitchen manager when chef not present -Run the line and expedite -Prepare daily specials -Aid Chef with inventory -Write the schedule for all kitchen staff
References: Executive Chef Curtis Shaver
Millie’s2603 East Main St.Richmond, VA 23223
Sous Chef June 2011-July 2012Salary: $140/shift
-Worked both grill and sauté stations-Prepared and cooked menu-Aided the chef in menu planning-Interacted with guests in the dining room-Prepared specials
References: Executive Chef Dave Perry; Owners Paul Keevil and Lisa Edwards
Hamiltons’ Restaurant101 W. Main StCharlottesville, VA 22903
Line Cook June-August 2006, and July 2007-July 2008Sous Chef July 2008-May 2011Salary: $14.50/hr
-Aided the chef in menu planning-Trained kitchen staff-Responsible for ordering food items from all commercial purveyors, as well as local farmers-Ran both grill and sauté stations-Acted as kitchen shift manager
References: General Manager Daniel Page
Oleum OlivaeVia Sant’Egidio 23/ RedFlorence, Italy 50122August 2005-May 2006; August 2006-July 2007 Salary: 10 euros/hr
-Sold Italian artisanal food products-Led customers in tastings of Italian extra virgin olive oils, vinegars, cheeses, wines and salumi-Prepared and sold gourmet Panini
Owners: Alberto and Margherita Scorzon
Education:- Charlottesville High School class of 2004- Advanced Culinary Arts diploma from Apicius the Culinary Institute ofFlorence, Florence, Italy (August 2005-May 2006; August 2006-May 2007)
