Kyle Tobaygo (860) 705-0924 kgtobaygo@yahoo.

com
141 Goshen Rd Moosup, CT 06354

Experienced Chef with over 5 years of professional culinary experience, looking to relocate to
the Denver area

Key Skills
ServSafe Certification, September 2011/HACCP knowledge
High end culinary presentation expertise, with experience in fine-dining
Executive decision maker, based on the greater good of entire restaurant production
Strong leadership skills to motivate kitchen brigade
Energetic in the kitchen, able to work quickly and multitask efficiently

Professional Experience
Executive Chef, Elizabeths Farmhouse, Putnam, CT
April 2016 - Present
Involved in all aspects of kitchen development for the opening of a new restaurant, including:
ordering, recruiting, hiring, training, scheduling, inventory, menu development, plating style of
dishes, and developing specials
Led kitchen staff in daily production of all food prep, soups, stocks, sauces, butchering, and
gourmet dishes
Responsible for organizing daily prep lists, delegating tasks, and maintaining a high degree of food
quality at all times
Experience costing menu items, developing portion sizes, and maintaining food cost between
industry standards (30-34%)

Executive Sous Chef, The Vanderbilt Grace Hotel, Newport, RI

April 2016 - April 2017
Temporarily promoted to Executive Chef in a fine-dining hotel facility, one month after hire date
Responsible for taking inventory and placing orders with local vendors on a day-to-day basis
Managing a working kitchen staff of 12 including: hiring, training, and weekly scheduling
Developed new menu items, daily specials, and party menus based on seasonal ingredients
Conduct pre-meal overview nightly and attend executive meetings with management 1-2 times a
week

Saute Cook, Siena, Smithfield, CT September

2015 - April 2016
Ability to maintain composure, exhibit leadership, and work as a team player during high volume
service
Experience in an up-scale, scratch, high volume kitchen; up to 400 covers a night
Skilled at working diverse stations including: saut, cold pantry, and hot pantry during dinner
service
Created new innovative dishes for nightly specials using acquired flavor pairing knowledge

Cook, Cafmantic, Willimantic, CT September 2013 -

September 2015
Communication of ordering between local providers ensuring in season/quality products
Expedited during service to maintain quality and consistency of upscale plating
Collaborated along-side sous & head chef to delegate and manage responsibilities amongst kitchen
staff
Ability to execute catering responsibilities of up to 200 people, while upholding quality during
normal service

Line Cook, Mattabesett Canoe Club, Middletown, CT

April 2012 - August 2013
Knowledgeable in all kitchen stations: garde manger, fry, grill, and saut
 Able to maintain composure, exhibit leadership, and work as a team player during high volume
service
Able to multitask during simultaneous banquet production and restaurant service
Capable of following recipes and presentation specifications set forth by restaurant management
Assist with receiving products, cleaning and organization of kitchen and storage areas

Academic Qualifications
Lincoln Culinary Institute, Hartford, CT
Culinary Arts Degree, 2012

Plainfield High School, Plainfield, CT

Diploma, 2009

References
Tyler Southwick, Sous Chef, Cafmantic
(860) 670-2550
Jonathan Hudak, Executive Chef, Cafmantic
(860) 798-6676; jon@cafemantic.com
Tyler Murphy, Executive Chef, Mattabesett Canoe Club
(860) 888-2345; chiverider@gmail.com