john k donohoe resume updated 2.19
TRANSCRIPT
John K. Donohoe290 Johnson Road
Wingdale, New York, [email protected]
Home: (845)-832-7414Mobile: (914)-621-1130
PROFFESIONAL SUMMARY
Objective is to attain an Executive Chef or Sous Chef position, with over twenty five years of culinary experience supervising all stations of the kitchen brigade maintaining the highest levels of production, fine dining and sanitation. Strong levels of culinary and supervisory skills. Also supervised the a la carte fine dining facilities of a five star Ivy League club, in addition, hotel banquet experience along with cooking modern small plate casual fare located in an upscale bar/grill setting. With a strong supervisory background, a respectful, positive approach in today’s kitchen environment, self-motivated, attentive style will be of great value to any organization.
EMPLOYMENT HISTORY
Acting Sous Chef
Mount Kisco Country Club, Mount Kisco, NY 7/15 – 1/16
Employed as sauté cook and replaced the sous chef during management transition. Created stocks, soups, and a la carte specials. Trained stewards in overall kitchen sanitation and equipment maintenance. Stream-lined the garde manger stations. Responsible for sauté and entremetier stations. Management of all storerooms, walk-ins and maintaining proper inventory levels.
Sous Chef
The Penn Club of New York, New York City, NY 9/98 – 6/15
Supervised the a la carte fine dining and grill room kitchens. Managed with executive chef, all banquet functions. Occupational prepared dessert and pastries Trained and supervised union kitchen employees. Meat and seafood fabrication. Employed strong culinary and supervisor skills
John K. Donohoe
[email protected]: (845)-832-7414Mobile: (914)-621-1130
Page 2
Line Cook
Westchester Country Club, Harrison, NY 2/98 – 9/02
Managed the Restaurant garde manger station. Operated the Grill room, sauté and, entremetier. Assisted with banquet functions. Responsible for weekly garde manger specials. Developed skills in a fast paced, high volume operation. Responsible for preparing and cooking the weekly high volume dinner dance.
Chef de Partie Saute
The Penn Club of New York, New York City, NY 12/95 – 2/98
Responsible for all stocks, soups, and sauces used by the kitchen. Operated as the sauté station at the clubs fine dining outlet. Performed as garde manger and patissiere stations. Maintained the standards of a New York Times starred Chef Robert Trainor. Teamed with other noted chefs on club wine and tasting dinners. George Perrier, Marcus
Samuelsson, Michael Ginor. Functioned in a Kitchen that obtained a five star rating by the club managers association.
EDUCATION & CERTIFICATIONS
Associate of Culinary Arts, Culinary Institute of America, Hyde Park, NY,
Associates Engineering Science, Westchester Community College, Valhalla, NY
Honorably Discharged from United States Army
Graduate Ossining High School, Ossining, NY