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Chef

Resume for Elaine Iagatta

 

                                          Elaine E. Iagatta

 [email protected]                                                                  www.linkedin.com/in/elaineiagatta

Belmont, MA 02478                                                                                                          C 617.755.9797                                                                                                                                                                                         

 

S u m m a r y:  Hybrid Farm-To-Table Chef /Baker for over 30 years, award winning artist/designer. Creator of very artistic food with a deep wow factor. Local Per Diem catering, from scratch cooking night school instructor. Very self-motivated, excelling in a multi-tasking, fast paced environment.

 

E x p e r i e n c e : 

2019 Current Position: Hybrid Private Chef for Shunee Yee, CEO of CSOFT. She has been voted in the top 10 list of most powerful women in Global Business. She is personal friends of Warren and Howard Buffett and the Obama family as well as a large group of noted and celebrated people. I prepare all the family’s dinners, food shop and prepare all food at their large parties. They live at Millennium Towers.

2016 to 2019: Personal Chef for a private family of five in Chestnut Hill. Responsibilities: Farm-To-Table chef/baker, concierge purchasing, large party planning, design and execution. The home is a large, historical estate with Boston ties.

2016 – 2018 Position: Summer only Personal Chef for a family of four in Brookline. Farm-To-Table chef/baker, food shopping daily and party/event planning, design and execution. The home is a large, historical estate.

2016 - Present  Position: Per Diem Event Chef for internationally noted Author in Watertown, MA.

2009 - Present  Position: Per Diem Referral based Farm to Table local catering for various clients.

2008- 2012    www.TheTannery.com Cambridge, MA.  Position: Personal Assistant to CEO.  Responsibilities: Full support in administration, acceptance speech writing for industry awards, travel, corporate event planning. E-comm website content writer and maintenance of site (EDI, RMS, Magento OS). The iconic brand website of footwear and apparel shipped globally. CS for over 2,000,000 in online, sales.

2013 - 2016   www.bullyEND.com Belmont, MA.  Position: Founder. Responsibilities: created concept, business model, Brand and full website. The site offers an array of clothing and products featuring 13 anti-bullying slogans to support a zero tolerance movement in schools and beyond. A partner runs this venture at present time.

2007 – 2011    www.Tru-Chocolate.com Belmont, MA.  Position: President of International Sales and Marketing.  Responsibilities: created marketing strategies and materials to support initial product launch to successful venture in 13 months.  Recruited, trained and developed a core team of 9 individuals. Implemented proprietary strategies that grew the Brand from zero to $2,000,000 in sales by second year. Created full website copywriting/design and produced large scale events. National motivational speaking, team mentoring, power point creation, trade shows, international virtual classroom instructor to a sales force of over 3,000 associates, sales technique coach.  Product: healthy, all natural chocolate.

2010 - Present  Boutique and large class instructor for: Everyday Gluten Free, Basic Mandarin Favorites, KETO, Mediterranean, Authentic Northern Italian Cuisine Scratch, One-a-kind Cake Decorating, Art Pasta and Scratch large wow factor Baking.

 

A w a r d s :

2 Boston Globe Art Contest First Place Gold Keys in Fine Art. 5 HATCH Awards for Design Excellence for collaboration marketing campaign with Hill Holiday.

E d u c a t i o n : Bartending School Graduate.   Serve Safe Certified, Commonwealth of MA.   The Art Institute of Boston, Design Major. Graduate.   Tri County Regional Technical Vocational High School. Culinary and Commercial Arts.

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

|  [email protected]  |  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

 

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