8/6/2019 Chef or Executive Chef or Food Service Manager

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8/6/2019 Chef or Executive Chef or Food Service Manager

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8/6/2019 Chef or Executive Chef or Food Service Manager

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1985 to 1988 PHILADELPHIA COUNTRY CLUB, Gladwyne , PA.

Executive Sous Chef

Primary duties included daily food production for both a la carte and banquet business and

supervision of kitchen and utility staff. Annual food sales grossed over one million dollars.

Banquet facilities accommodated 400 people.

1983 to 1985 OUR LADY OF LOURDES HOSPITAL , Camden N.J.

Executive Chef

Responsible for all food production and the successful institution ofa cold food production

area, standardizing of recipes, production sheets, and sanitation sche

dules for a 300 bed

facility.