1623 South Adams Street Glendale,CA 91205
(818) 956-1313 Home
(818) 956-1331 Fax
david@tuscanycuisine.comemail
www.tuscanycuisine.comweb site.
OBJECTIVE:Executive Chef
EXPERIENCE:Work in commercial kicthen since 1980; experience as a chef of Italian and international cuisines.Experienced in the art of culinary design and the creation of new dishes.Able to teach others, create special menus, calculate food cost analysis, maintain inventory control, budgeting, business strategies, computer operation, purchasing, and confidential reviews.Respect of the budgeted P.N.L Knowledge of microsoft excel,microsoft word,HTML code,JAva script,PDF and many more computer applications.
Fluent languanges spoke and write are:Italian,English and Spanish.
ASSOTIACION:
AWARDS:
Selected in the first 6 finalist for the Gualtiero Marchesi Award 2003.
Finalist of the 39 Grand Prix Culinaire "Pierre Taittinger" award culinary competition 2005 with 7 Eurapean countries.
Recognition for the parteicipation of the semifinal world culinary contest, Bocuse D'or U.S.A in Chicago February 18,2006.
EDUCATION:
1982-1986 Hotel & Restaurant Services Diploma Aurelio Saffi Professional Hotel & Restaurant Institute, Florence, Italy.
Master chef certification of Italian Institute for culinary and pastry arts."Brescia"ITALY:PROFESSIONAL ITALIAN CUISINE.
ITALIAN CULINARY ART
Certification of a National food handler as kitchen manager.
07/04-Present Executive Chef/Owner Fioretto Trattoria, Los Angeles,CA. Chef Design, Inc.
Create an Italian Tuscan casual dining concept, kitchenand dining room plan, submitted to approval for teh local health department. Hring employees, create the seasonal menu and weekly specials.Working in the kitchen to bring the production fro $0 to$1500.00 daily sales. running food cost at 23% and labor cost at 11%.
05/03to 07/04 Executive chef, Bella Sera Restaurant, Monrovia,CA.
Create new special menu and recipes to update the kitchen operation, update and develop existing dishes with better presentation and taste. Rich 100% customes satisfaction without complain.Inventory control: create an ordering system easy to follow to continuing the production of the daily culinary operation.
05/02-12/02-ChefThe Patina group, Los Angeles, CA.
Training and teaching line cooks, recipe and special menu development, catering special events, inventory and food cost analysis.
05/01-03-02 Executive Chef, Hilton Hotel, Torrance, CA.
Responsible for all the kitchen operations which includes banquets, buffets, restaurant and room service. Created new restaurant menu, improved the quality and consistency on a daily basis. Conducted food cost analysis, inventory, budget, employee reviews, new hires and terminations. Designed new concepts for the hotel, redesigned and improved kitchen
08/00-05/01 Chef,Padri restaurant Agoura Hills, CA.
New core menu development with daily special for lunch and dinner. Organized the kitchen and restaurant operation to a higher level of quality service. Budget and business strategies proposal. On going teaching and training of kitchen staff.& Culinary art demonstrations to restaurant staff on new dishes.
11/97-08/00 Chef-Partner,IL Fornaio Restaurant, Beverly Hills, CA.Awarded for Best Food Quality, Most Authentic Regional Menu and Highest Increase Salesin the company.Received over forty reviews with a five star 100% rating. Responsible for managing all aspects of the kitchen and staff of forty employees. Create Italian regional menus, weekly special menus for breakfast, lunch and dinner with culinary demonstrations for the restaurant staff. Catering and special menus for large parties, food cost analysis, food sales reports, employee reviews, employee work schedule, and food purchasing and monthly inventory. Improve and teach the kitchen staff new culinary techniques. Maintain the restaurant facilities, invoice records and equipment. Organize and initiate new procedures to meet health department standards. Conduct safety and awareness meetings with staff.Regional menus
TUSCANYand
UMBRIA.
1993-1997 Chef, Tutto Mare Restaurant,La Jolla and Newport Beach, CA.Spectrum Food Corporation.Responsible for managing all aspects of the kitchen and the staff of thirty-five employees. Developed new menus for lunch and dinner specials, special events, large parties and catering. Conducted a monthly inventory, maintained food cost analysis and food sales reports. Taught culinary techniques to other kitchen staff. Developed safety awareness and health department standards program. Awarded numerous five star reviews.
1991-1993 Sous Chef, Locanda Veneta Ca.Brea Restaurants, Los Angeles, CA. Responsible for cooking on the line and food preparation.Developed daily special menu dishes.Taught other employees culinary techniques, purchasing and food inventory.
1986-1991Chef Line Cook, Mamma Gina Ristorante, Florence, Italy Responsible for the Pasta and Sauteed kitchen stations.
