10356 Midnight Iris StreetE-mail: matteogourmet@yahoo.com

Las Vegas, NV 89183Websites: www.mgourmet.com

Phone: 702.767.1120 (cell)www.gotpoboys.com

Fax: 702.684.5797

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CAREER SUMMARY

More than 5 years' experience, with formal training, in the culinary industry as: a restaurant cook; restaurant owner/chef; and as owner/chef/president of a gourmet catering company.

FORMAL EDUCATION:

California School of Culinary ArtsNovember 2003

• AA Degree in Culinary Arts
  Pasadena, CA

CORE PROFESSIONAL SKILLS & ABILITIES:

• Proven experience as a leader and chef.
• Solid experience in all aspects of managing a food industry enterprise: creative meal planning, preparation, and cooking; inventory, purchasing, and stocking; budgeting and financing; bookkeeping and payroll; human resource management; publicity and advertising; customer interrelationships and service; community connectedness.
• Strong interpersonal skills with company staff as well as with clientele.
• Skill in building a loyal customer base and engendering repeat business.
• Proven effectiveness in mentoring new employees and empowering them with skills and self-confidence.
• Visionary in strategic planning for growth and prosperity.
• Ability to network professionally with others in the food service industry.
• Detail-oriented in all aspects of the above.
• Committed to quality control and a fine dining experience worthy of “5 stars.”
• Strong work ethic toward achieving business and interpersonal goals.

WORK HISTORY:

Chef/Owner/PresidentApril 2005-Current

• Matteo Gourmet Food Services
• Responsible for all aspects of running a catering business.
• Create gourmet menus, cook, and oversee all meal preparations.
• In charge of purchasing of all materials and equipment, scheduling and deliveries.
• Hire, train, and supervise two cooks on staff, nurturing their professional skills and development.
• Foster and maintain excellent customer service with a loyal customer base.
• In charge of bookkeeping and budgeting.
• Responsible for advertising and public relations.

Chef/Owner/PresidentMay 2008-March 2009

• Matteo’s Café
• Had restaurant concurrently with my Gourmet Food Services.
• Was responsible for all aspects of restaurant management.
• Created a business environment that fused quality food products and service with accessible price points.
• Created menus, cooked, and oversaw all meal preparations.
• Hired, trained, and supervised cooking staff.
• Created and maintained outstanding customer service and built a strong base of repeat customers.

CookJuly 2006-April 2007

• Caesar’s Palace Restaurant
• Worked concurrently with running my own food services business.
• Prepared daily buffet for hotel.
• Responsible for preparing and cooking all hot dishes.
• Helped train and mentor new cooks.

CookDecember 2003-November 2004

• Worked in the following restaurants prior to establishing my own business: Dragon Ridge Country Club, 2004; Andre’s French Restaurant, 2003-2004.
• Cooked meals from the company menu.
• Responsible for cooking and setting up station for dining service.
• Established effective personal interrelationships with patrons as well as co-workers and supervisors.