5322 First Street NW

Washington, Dc 20011
202 882 4825
E-mail: ms88eb56@westpost.net
Career Summary
Creative food service professional with more than 15 years experience in culinar
y production and management in critically acclaimed, financially successful hote
ls and restaurants throughout the United States and Europe. Detail oriented, att
entive to business operations, financial performance and clientele satisfaction.
Key Strengths include:
Self a"starter. Well organized and sensitive to changing customers needs * Striv
e for continued excellence. Focused on complete guest satisfaction.
Confident and respected leader. Calming influence under pressure. Experienced in
preparation of a wide variety of world cuisines.
Flexible and responsive. Thrives on the fast-paced, high pressure environment* T
eam builder. Motivates and retains talented, high-performing kitchen staff.
Professional Experience
2009- present, Purchasing/ Receiving, Assistant Food and Beverage Controller
The Doyle Collection Dupont Hotel, Washington, DC. Managed and directed food an
d beverage receiving operations. Prepared daily invoice reports for chief accou
ntant; followed HACCP guidelines in receiving and storing; interfaced with purve
yors for weekly price comparisons, Developed and maintained purchase ordering sy
stem for several food and beverage departments. Worked within budgetary guidelin
es ensuring a profitable operation.
2003 to 2009, Executive Chef
Restaurant Rooster Caf, Columbia, Maryland. Three years best of Baltimore magazi
ne; 3 stars Baltimore Sun. French style restaurant serving specialty parties, w
ine dinners banquets and a la carte service .American Institute of Food and Wine
award recipient.
Purchasing, inventory and cost controls, consistent 26 % food cost. Interfaced w
ith customers during service, promoted and marketed restaurant through teaching
and demonstrations. Seasonal. Locally sourced menu.
2001- 2003, Tournaut, France
Lameloise, Jacques Cagna, LaOasis. Three and two star Michelin restaurants, loca
ted in Paris, Burgundy and Cote daAzur.
Chef Tournaut rotated through and worked in all stations in the kitchen, includi
ng, sauce, pastry, fish, meat, butchery and pantry.
Achieved thorough knowledge of refined and regional food using the best ingredie
nts.
1999-2001, Chef de partie
Bistro Bis, George Hotel, Washington DC. High profile restaurant and banquet op
eration with 200 seats serving breakfast, lunch and dinner. French Brasserie men
u.
Responsible for lunch saut, and grill specials and menu requirements.
Served a variety of changing luncheon menus, seasonal and to catered contract fu
nctions.
1995- 1999, Chef de partie, Pastry Chef
Provence and Coco-Loco restaurants, Washington DC. (now Marcelas restaurant) Awa
rd winning, European style professional operations with an extensive Mediterrane
an/ Latin menu serving lunch and dinner, 300 covers per day. Split shifts, cooke
d both hot food and pastries, eventually becoming pastry chef.
Implemented new pastries, fresh ice creams, tarts, chocolate specialties.
Restored a coherent recipe and ingredient system, eliminating waste.
Responsible for scheduling, sanitation, ordering and organizing.
Education and Professional Development
Diploma Culinary Institute of America, Hyde Park
Certifications, Purdue University
Chef Certifications from the American Culinary Institute
Creative awards for Classical Cuisine, the N Y Philanthropic Societe Culinaire;
Medals for Culinary Salon competitions.
Other Qualifications
Certified Food Safety Manager
Conversant in Spanish
Computer skills: Excel, Word, QuickBooks, Chef Tec