send info through the contact us page for now
resumes - cv - food pics - pic of you - whatever
we will get it online
good hunting ~!
Please accept my resume for the open position. I have been in the restaurant industry for over 8 years. I have worked my way up from prep cook to sous chef on 5 star cruise lines and am looking for employment as a sous chef on land. I have a lot of experience in running a kitchen and am capable of leading a team. In this email you will find my resume and my references. I am also willing to start if hired as soon as possible.
Thank you for your time
ALIN A. CORDASCO
173 Mansfield Blvd. N. ? Cherry Hill, New Jersey 08034
(c) (856) 264-2016 ? acordasco01@yahoo.com
Culinary Arts: Banquet, Restaurant & A La Carte
Experienced chef with extensive experience on cruise ships, hotels, and stand alone restaurants. Ability to run a kitchen from top to bottom along with being knowledgeable of a wide variety of cuisines. Leadership abilities of multiple staff members on daily and long term basis. Understanding of ordering, food costs and sanitation regulations. Banquet experience for up to 1,000 attendees. Reliable, hard-working and strives for highest quality in the food industry.
Food Production • Ordering • Management • CDC &FDA Knowledge • Microsoft Office
EXPERIENCE
AMERICAN CRUISE LINES ? October 2009 – July 2011
Chef
Overall charge of all food production for small passenger cruise liner. Adhered to strict CDC and FDA regulations while on board. Prepared three meals per day for 340+ covers, including passengers and cruise staff. Maintained low food costs and minimal waste.
OAR RESTAURANT, Block Island, RI ? April 2009 – October 2009
Kitchen Manager
Supervised all al la carte operations of restaurant. Oversaw average staff size of 15 on daily basis. Handled all ordering, food cost and kitchen production sheets. Adhered to strict corporate guidelines. Daily cover range 400-800 daily.
GOLDEN INN, Avalon, NJ ? August 2008 – June 2009
Sous Chef
Worked hands on with chef and kitchen manager to control food costs in adherence to budget while maintaining the highest quality of food. Directed the service of three meals per day served in two dining areas. Oversaw production and execution of banquet areas of hotel. Director of 10 staff members. Adhered to company policies and sanitation/food prep compliance.
ALIN A. CORDASCO • Page 2 • acordasco01@yahoo.com
EXPERIENCE (cont.’d)
CELEBRITY CRUISE LINES ? September 2007 – February 2008
Sous Chef
In maintaining all US Public Health concerns, oversaw 3 meals a day for up to 2000 passengers. Director of main dining room on upscale cruise liner. Managed 20 staff on a daily basis. Preserved the highest quality of food while effectively managing food costs alongside Chef de Cuisine.
CRUISE WEST ? February 2007 – September 2007 (seasonal)
Sous Chef
Sustained food production on small passenger cruise liner. Prepared three meals per day for passengers and crew; averages 300-400 meals per day. Adhered to CDC regulations while managing food costs.
ALIN A. CORDASCO • Page 3 • acordasco01@yahoo.com
EDUCATION/CERTIFICATIONS
•United States Public Health
•MMD (exp. 2011)
•BST / ISPS / FIRE
•STCW / First Aid / Crowd Management
•Developing Leaders
•High School Diploma
May 2003
Camden Catholic High School, Cherry Hill, New Jersey
REFERENCES
William Kistner: Executive Chef, (609) 790-2546
Michael Oscar: Chef, (856) 357-5359
Jonathon Miller: Chef, (225) 715-8333
Resume of Mark Muller Cell 774-696-7527 muller.58@hotmail.com
Consulting Chef May 2010 to Present
Freelancing my expertise to restaurants in need of upgrading menus, staffing and operations as well as initial start ups.
Executive Chef Crosslake Inn and Marina Cato NY
Consulting Executive position for client requiring new menu, staffing, kitchen design and implementation of banquet operation
for newly constructed addition. Contempary American cuisine.
Waterwheel Cafe
Consulting Executive for a brand new start up. Required kitchen, dining and bar layout, all equipment , menu design costing and purchasing.
Hiring and training of all staff for a 60 seat smart casual restaurant featuring Cajun and Southwest specialties.
Executive Chef Sharkeys Eclectic Sports Bar Liverpool Syracuse NY
Consulting Executive position to do a complete turnaround of business. Required new menu, staffing and creation of
operating systems as per requirements of owner partners. Business is currently thriving and systems in place.
Executive Chef Gatherings Restaurant Virgil NY Nov 2008 to May 2010
Start up restaurant and event center with international menu in addition to extensive corporate function and wedding events .
Responsible for all menus, hiring and training, purchasing and P&L control. Seating capacity of 180 plus an additional 250 for events.
Located at base of Greek Peak ski Resort with customer base varying from NYC Metro, Upstate NY and local population.
Executive Chef Blend Restaurant Ridgewood NJ Jan 2007 to Oct 2008
Position encompassed all responsibilities from menu design to purchasing,hiring, training and P&L control.
International menu also offering extensive corporate and private function selection, including live entertainment
ranging from bands to cabaret style sit down comedy. Seating capacity of 220 with annual food sales around
1.5 mil
Chef Owner Woodland Valley Inn Catskills NY Dec 2000 to Dec 2006
Owner operated as a family business. Customer base largely tourist traffic from NYC Metro and surrounding ski resorts.
International menu with ethnic specialties from South Africa and Malaysia. Seating capacity of 75, full liquor license, bar
and 4 double guest suites for accommodations.
Personal History
Born and raised in South Africa, I graduated high school and completed a one year tour of duty in the army with an
honorable discharge. I completed a three year degree at Wits university and followed this with a management course
in underground deep gold mining. The next few years I spent as a safari guide and participating in ocean racing events
as crew on maxi yachts in the Indian Ocean and then the Caribbean. This lifestyle enabled interaction with many
cultures and backgrounds, ultimately resulting in me settling in the USA.
