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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