Chef in Davie, Florida
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Hi, my name is Jonathan Pierson, I am a recent transplant from N.Y looking to stay in the south,and get away from seasonal work. I am originally from New Orleans,and have been all over the world .I have a lot of experience ,and looking to plant my feet and take care of my family I enjoy the industry and look forward to speaking to you.Please find enclosed my resume showing some of my education, experience or background.
I have many years experience in restaurant management, and I'm well versed in all area of the restaurant.I have more references if needed
Richard Angulo 954-445-...
Victor Rodriguez 305-456-...
Frank Esposito 518-792-...
Tony Destratus 518-321-...
Angel Figeroa 518-505-...
Chuck McMahon Exec Chef Canoe Island 248-921-...
Thank you for your time and consideration.
Sincerely,
Jonathan Pierson 518-742-...
EXPERIENCE
East Coast Eatery , Plantation April 2015-present
· Chef
· Responsible for the daily breakfast and lunch
Cate’s Italian Garden,Bolton Landing,NY seasonal 2013 and 2014
·Serving casual fine dining, wine and dinners
Canoe Island Lodge,Diamond Point,NY seasonal 2012
· Lead Line cook
· Responsible for the daily breakfast
Private Chef,N.O,LA ,NY,CO,CA.
·Owner/Chef taking care of multiple clients from 300-400 people
and as small as 1 person by myself,also teaching classes to ladies groups
basics of culinary,and cajun/creole cooking.
Café on the park, Hudson Falls,NY 2011-201...
·Owner/Chef
Drake's Restaurant, Schroon Lake, NY seasonal 2011
·General Manager /Executive Chef
Thousand Acres Restaurant, Stoney Creek, NY seasonal
· Executive Chef
Oasis Café, Lake George, NY seasonal
· General Manager /Chef
J.T. Kelly’s, Fort William Henry Resort: Lake George, NY 2008
· Head chef.
· Supervised a kitchen staff of 5 cooks.
· Recruited and managed personnel.
· Established operating budget, menu, and prices.
Pig & Whistle: Millington, TN 2006
· Bartending.
· Maintained and replenished inventory.
Old Chicago: Broomfield, Colorado 2005 - 2...
· Head server.
· Supervised a serving staff of 60.
Independent Contractor Mandeville, LA 2002 - 2...
· Traveled to 5 different states establishing and stabilizing new and existing restaurants under contract.
· Recruited restaurant management.
· Fully staffed restaurant personnel.
· Established menus and food cost not to exceed 30%.
Copa Casino: Gulfport, MS 2002 - 2...
· Executive Sous Chef in charge of buffet that served over 5,000 patrons for lunch and dinner.
· Opened new casino and restaurant.
Grand Casino: Gulfport, MS 2000 – 2...
· Head chef for three restaurants served over 7,000 people per day.
· Supervised a kitchen staff of 5 managers, 20 cooks, 8 bakers and 9 dishwashers.
Morrison Healthcare (Food service for Methodist Hospital): Metairie, LA 1998 - 2...
· Assistant Executive Chef in charge of cooking and ordering.
· Supervised a kitchen staff of 15 cooks.
EDUCATION
· Graduate of Sclafani’s School of Restaurant Management and Culinary, Metairie, Louisiana
· University of New Orleans,2 year degree Bussiness and Culinary
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