Patrick D

Executive Chef at your service

Oakland, California

Pay negotiable

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Chef in Oakland, California

Patrick Devine
2963 Glascock St. , Oakland, CA 94601
Home: n/a - Cell: 510-693-... - ...@yahoo.com
Executive Profile
Specializing in Italian, French and American Seafood Fine-Dining Cuisine
12 years of restaurant experience with culinary training in gourmet cuisine, pastry, bread making and chocolate making, high volume production and kitchen management. Driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers. skilled in talent recruiting, asset protection, financial management and customer relations.
Skill Highlights
Leadership/communication skills
Product development
New product delivery
Healthy comfort foods
Sauce making
Baking and pastry
Seafood
BBQ
Garde Manger
Curing and Aging Meats
Professional Experience
Executive Chef/Manager
June 2014 to August 2014
Private Contractor/Alaska Chefs 4 Hire - Valdez, AK
In charge of ordering, menu development, staffing, scheduling and productionAs a working Chef 7 days a week, I ran a team of six at a fish plant serving 225 people on a 24 hr schedule. Kitchen sanitation and food preparation maintained in a California fashion
Executive Chef
October 2011 to June 2014
Epicurean Group - San Francisco, CA
Develop and prepare all menus, monthly (504 clients)
Organize and compile tasks for all staff. 6 Employees total. Not including 4 volunteers, also trained in practicing proper kitchen safety and some technique. All ordering and scheduling.
Retaining a food cost at 10% below budget with a 90% organic program
Chef De Cuisine/Sous Chef
September 2010 to April 2011
Le Bateau Ivre - Berkeley, CA
Develop,prepare and cook all menu items
Control food costs
Plan menu, assure quality control and minimize waste
Order, fabricate and price all food with rapid changing daily specials
Organize and coordinate weekly dinner parties which consist of 20-100 people
Pastry Chef/Line Cook
December 2007 to April 2010
Yankee Pier/Lark Creek - Berkeley, CA
Create and stock all dessert items on menu
Create special desserts and garnishes
Control food costs and organize pastry kitchen
Cook at all stations, mainly saut?, grill and oyster bar
Education
Natural Yeast Techniques, 2006
Pasticerria Canepa - Varraze, Italy
Studied on personal time under Chef Giovanni Canepa to learn natural yeast creation and pastry techniques
Associate of Arts : Culinary Arts, 2003
Long Beach City College - Long Beach, CA, USA
MainStudy:
Gourmet Cuisine and restaurant management
Secondary Study:
Baking and chocolate making
Instructors:
Chef Romaine Bertein and Chef Pierre Jues


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