Chef in Arlington, Massachusetts
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John Mignanelli
42 Lennon Rd
Arlington, MA 02474
3...
[email protected]
OBJECTIVE
To obtain a responsible position within a company that will allow my years of experience help
me to succeed in my career and allow me to utilize my experience and accomplishments.
PROFESSIONAL EXPERIENCE
Executive Chef, Marty's Caterers, Montvale Plaza, Stoneham, MA 2010 – Present
Overall responsibility of culinary staff and stewarts and ordering of all food products.
Responsibility of all food items, production and writing and costing of menu items. Responsible
for executing on and off site events.
Sous Chef, Silverthorn Country Club, Brooksville, FL March 2005 – June 2010
Responsible for banquets, International Buffet and al-a-carte menus. Supervise staff, assist in writing and costing menus. Controlling labor and food costs.
Banquet Chef, Marty's Caterers, Montvale Plaze, Stoneham, MA 2001 – 2...
Responsibility for executing on and off site functions of up to 1000 people. Supervise prepping and organizing of items for functions. Supervising 5 – 20 employees and help develop menus.
Executive Chef, Corporate Chefs, Boston, MA 2000 – 2...
Overall responsibility of culinary staff, daily prep of menu items, writing of menus for cafeteria and functions, determining costs of menu items, organizing/executing functions for executive dining room.
Sodexho, Charlestown,
Senior Chef 1991 – 2...
Operation of account, staff training, control of sanitation of kitchen, overseeing of all ordering and receiving of food items, preparing daily meals and menus for cafeteria functions, control of costs.
Floating Chef
Travel to various accounts to provide coverage for chefs and kitchen personnel as needed.
Account Chef – Harvard Graduate School of Design
Preparing of making daily entrees, soups, chowders and banquet items. Supervision of kitchen staff. Writing and costing for banquet and cafe menus. Overseeing cleaners and sanitation of kitchen. Ordering and receiving all food items. Monthly inventory of food products.
Cafeteria Chef – Harvard Kennedy School of Government
Preparing of daily soups and chowders, entrees, international buffet and any other special needs. Overseeing all food preparation for cafeteria as needed. Assisted in banquets as needed.
EDUCATION
Newbury College – Brookline, MA
1987 Culinary Arts Degree
Certificates in Sanitation, Diversity, Front Line Leadership – 1994 John Mignanelli
Certificate in Heimlich Maneuver
REFERENCES: Furnish upon request
John Mignanelli
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