Chef in Old Hickory, Tennessee

Mark E Borquez 201 Anthony St Old Hickory, TN 37138 2... ...@gmail.com 10/28/14 To whom it may concern: Are you looking for a Executive Banquet Chef/ Souse Chef with: • 25 years of hands-on experience in Master Executive Banquet/Chef? • Knowledge of the latest technology in Culinary Artist? • Excellent written and oral communication skills? • A passion to learn and to increase his skills? If so, then you need look no further. You will see from my enclosed resume that I meet all of these qualifications and more. I would very much like to discuss opportunities with your company. To schedule an interview, please call me at 270-893-.... The best time to reach me is between 8am and 5pm, but you can leave a voice message at any time, and I will return your call. Thank you for taking the time to review my resume. I look forward to talking with you. Sincerely, Mark E Borquez Enclosure Mark E Borquez 270-893-... Phone 201 Anthony Ave Old Hickory, TN 37138 ...@gmail.com _________________________________________________________________________________________________________________ EXECUTIVE BANQUET CHEF Specializing in Italian, French and Continental Fine-Dining, Banquet and Catering Cuisines Dynamic, Results-Oriented, and Team-Spirited Overview More than 25 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Consistently maintain 3.5*- 5*/5* and Michelin 2* rated restaurant establishments including: Canyon Lake Country Club (Riverside, CA), Victoria Country Club (Riverside, CA), and Suite Life Catering (Minneapolis, MN). Areas of Expertise • Master Chef/Banquet designation. • Executive/Sous-Chef experience with million-dollar, upscale establishments. • Trained by California Culinary Academy. • Training and development of staff from 25-35 people. • Successful catering experience (1700 people) plated service. • Maximizing kitchen productivity and staff performance/labor costs, food costs. Ordering and menu planning. Professional Experience Ariella’s Italian Restaurant 3.5*/5* ... EXECUTIVE CHEF • Executive Chef for restaurant serving Italian, and Continental cuisine, • Hire, train, and direct 4 cooks/chefs. • Plan menu, assure quality control, and minimize waste. Menu planning and pricing, labor costs and banquet management. Victoria Country Club, 5*/5* 20... EXECUTIVE BANQUET CHEF • Supervised 25 cooks/chefs/Preps/supervisors. • Grew the catering profits from 6 million to 8.3 million per year during my tenure • Performed purchasing function, quality control, production, employee and food cost control, • Prepared French, Asian, Southern, Indonesian, Italian, and Continental cuisine. Canyon Lake Country Club 5*/5* 19... EXECUTIVE BANQUET CHEF • Managed 25 people and oversaw production of high-volume banquets for the catering branch of this $12.6 million banquet section of the upscale restaurant specializing in European, Asian, and Indonesian and Continental cuisine. Grew the business from 8.9 – 12.6 million during my tenure. Suite Life Catering 5*/5* EXECUTIVE CHEF RESTAURANT AND BANQUET • Supervised 35 cooks/chefs/Preps/supervisors. Preparing American/Continental cuisine. • Catered to 65 suites around the Target Center for the MN Timberwolves. 1993-199... Education & Qualifications California Culinary Academy, San Francisco, CA Graduate: CERTIFIED MASTER CHEF/BANQUET CHEF 5 year winner of Prestigious Service Award winner : Canyon Lake Country Club Guest Instructor for Private Dining Experiences: The Mad Caterer Chef/Owner Mark Borquez References & Supporting Documentation Furnished Upon Request