Anthony S
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Executive Chef
Boston, Massachusetts
Active over a week ago | Posted over a month ago
Chef Job in Boston, Massachusetts
I'm an
Individual
Anthony James springer
978 398 ...
Objective
To work alongside with a group of professionals to get the job done properly. Work with the freshest ingredients to put out a quality product that isn't only delicious but visually pleasing. Keep a clean and sanitary work place. Cost out menus and make the establishment profitable. And last but not least put out beautiful food and have some fun cause that's what its all about.
I have been in the industry since I was 12 years old and I get the big picture . I have a very strong scratch kitchen background. I am very skilled in the art of butchery and fish I specialize in new england style cuisine. I'm in my prime and about as passionate about my job as anyone. I have a get the job done additude. I direct staff well and am a teacher of my craft as well. I have a proven track record of not only putting out a quality product but making the establishment money. I LOVE MY JOB
Education
High school diploma Riverview high school
Sarasota fl class 2006
Emerson inn by the sea
Rockport mass
Executive Chef December 2013 - present
Daily duties include whatever it takes I created and coasted out the menus seasonally. Labor reports responsible for 15 large plated and buffet style weddings corporate events etc worked the line every night. Kept a clean and sanitary work place. Responsible for all aspects of ordering scheduling hiring and firing.
Jimmy seas pan pasta
Oak bluffs mass
Executive chef march 2011- December 2013
Daily duties include ordering for entire establishment scheduling hiring firing. Large catering events up to 500 ppl kept a clean and sanitary work place worked the line every night. Designed the menu coasted it out labor reports the whole 9 .
Ophelia's on the bay
Sarasota FL
Executive sous chef April 2001 -February 2011
Daily duties include ordering scheduling keeping of a sanitary work place large weddings and private dinners. Worked the line every night to ensure quality
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