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Chef

Resume for Julius Pontes

 

JULIUS P. PONTES

 

10 Dunstable Road ·    Westford, Massachusetts 01886    ·    Home- (978) 692-4294  ·   Cell- (978) 319-5097

 

  

OBJECTIVE:            To maintain a challenging position that will fully utilize my proven culinary management skills, energy,

                                creativity, and knowledge of the food service and hospitality fields. 

 

STRENGTHS:

                                ·Proven track record for improving food quality while maintaining low food costs

                                ·Assumed greater accountability and responsibility throughout career progression

                                ·Ability to train, motivate and retain quality management and service teams.

                                ·International training and experience with focus on European, Indian, and American Cuisines.

 

EXPERIENCE:        

Chef/Hobbs Brook Management  (2014 – 2015)

·Reduced operating costs of Corporate Dining facility from 85% to 65% during tenure

                                ·Improved client approval rating by introducing healthy action station options to daily menu 

 

Director of Dining Services / Unidine Corporation (2012 – September-2013)

                                ·Responsible for leading the day to day dining operations in a senior-living environment with 72 full time residents

                                · Oversee purchasing, food production, training, hiring, budget maintenance, and quality controls                 

·Create and maintain excellent relationships with the residents, Executive Director, and fellow department heads

 

Executive Chef / Nashawtuc Country Club (2007 – 2012)

                                ·Improved quality of food and beverage offerings resulting in membership increase from 400 members in

                                     2007 to 475 members in 2011

                                ·Reduced food cost from 68% in 2007 to 32% by 2011 by monitoring production, waste, and theft

                                ·Doubled the number of meal covers served in restaurant due to increased food quality, 2007 to 2011                            

                                

Executive Chef / Beechwood Hotel, Worcester (2002 – 2007)

                                ·Uphold culinary standards for Worcester’s premier hotel venue.

                                ·Received 4 star rating for Harlequin restaurant in 2002, a shift from 3 stars in previous year                        

·Improved productivity while increasing cover counts and guest satisfaction

 

ADDITIONAL

TRAINING:                                           

                                ·Bahrain, Ramada International, Jeddah (Saudi Arabia), Ramada International

                                ·Zurich (Switzerland), Nova Park Hotel and the Silver Ranch Restaurant

                                ·Munich (Germany), Bierischerhoff Hotel

                                ·Paris (France), Maxim’s Restaurant, Lyon (France), Paul Bocuse Restaurant

                                ·London (England), Hilton International

 

MEMBERSHIP

Les Amis d’Escoffier Society

 

EDUCATION:         

Hotel Fachschule, Zurich Switzerland, Culinary Diploma  

Institute of Hotel Management, New Delhi, India

 

                                Apprenticeship, Taj Intercontinental Hotel, Bombay, India   

Resume for Mark Conway

 

Mark Conway

200 Market St, B40, Lowell, MA, 01852

|  mark@icebreakerchef.com  |  978.337.5470

Objective

To continue my career in the Boston area while contributing to the dynamic food scene and building professional relationships through networking. Bringing people together through food.

Skills & Abilities

As a Chef, my flavor profiles combine the familiar with the unfamiliar. I enjoy opening people’s minds and palettes through adding my unique fruit and pepper fusions and bold twists to diner, street, and urban foods. Packaging a new, exciting dish in a familiar setting helps expand even the most cautious eater.

Chef/ Restaurant skills -Teaching, public speaking/ demos, TV cooking shows, menu development, food costing, inventory/ quality/ portion control, hiring/ training, FOH and BOH management, line and catering prep/ cooking. Business skills – Networking, branding, marketing, business building, outside sales, program/ policy development and implementation, event management/ promotion.

Experience

Chef/ owner/ restaurant consultant kitchen ink

2010 to present

Food Truck/ Catering Chef, Bakery General Manager, Sous/ Executive Chef, Business Manager, Marketing/ Branding/ Sales for various restaurants and businesses. TV and internet Chef. Event Venue/Night Club GM.

additional experience business related

Fitness Center GM/ Personal Trainer, Real Estate Trainer/ Agent, Finance/ General Manager Automotive Industry, Division Sales Manager Low Voltage Contractor

online presence

Social media

Instagram – kitchninkfood; Facebook page – Kitchen Ink

Communication

I have been featured in multiple publications for food, online presence, and reviews. Currently, I am on a TV show in Atlanta with a Cooking segment called Food Fight. It will soon air in Virginia and DC. Guest Chef for food shows and charity events.

affiliations

Chamber of Commerce, Food Bank, Girl Scouts, 5 Points Farmers Market, HRBOR, PRIDE, Bridal Dish, ISES, Latin Chamber of Commerce, Culinary Chair for Taste of Hampton Roads 2012, Judging for various Culinary Competitions, Guest Chef and Instructor for Culinary Schools. Restaurant and Chef Associations.

References

Nicole Johnson, catering sales manager

Montero’s restaurant

757-635-5812

Ondie Held

the trellis restaurant

757-339-5678

Stephanie Sutton, owner, producer

redelynn group

757-635-5812

 

Time to Consider a Personal Chef

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