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From: ROBERT STONE
FName: ROBERT
LName: STONE
Title: PRODUCTION MANAGER
Address1: 57 NEIGHBORHOOD ROAD
Address2: PO BOX 8482
City: CHATTANOOGA
State: Tennessee
Province:
Country: US
Zip: 30736
Phone: 423-596-2462
Fax:
Email: SHANELLE1992@NETZERO.NET
Travel: No
Relocate: No
Citizenship: Yes
Date: 7/6/2005
Time: 6:14:13 PM
Remote Name: 67.213.51.254
LOOKING FOR A GOOD PAYING JOB WITH BENIFITS.WILLING TO LEARN AND BE PART OF A TEAM
From: thomas traverso
FName: elaine
LName: hartley
Title:
Address1: 4742 Breezer Drive
Address2:
City: Lake Wales
State: Florida
Province:
Country: US
Zip: 33859
Phone: 863439498
Fax:
Email: Lanie101@yahoo.com
Travel: Yes
Relocate: Yes
Citizenship: Yes
Date: 2/2/2003
Time: 8:34:43 PM
Remote Name: 65.58.234.36
THOMAS TRAVERSO 15300 Margaux Drive Clermont, Florida 34711 407-243-6228 407-489-7398 OBJECTIVE Extensive pastry experience in fine dining restaurants. To acquire a position of pastry chef in an establishment that will allow me to utilize my advanced pastry and managerial skills. EDUCATION 1993-1993 Graduated with honors: New York Restaurant School. EMPLOYMENT 2002-present Pastry Chef, Walt Disney’s World Boardwalk, Flying Fish Café. Responsible for designing dessert menu, training pastry staff and extern students. Awarded Best Dessert in Orlando by the Orlando Sentinel. 2001-2002 Manager, Papa Gino’s / D’angelo I went to their management-training program, and then became manager to one of their restaurants. I was responsible for payroll, training staff, opening and closing all cash flow in and out of the restaurant. 2000-2001 Pastry Chef, Le Tableau Responsible for producing and maintaining all pastries in two restaurants and one pastry shop. Did all the hiring, training, scheduling and managing pastry staff and students. Maintained a low food and payroll cost. Prepared all special event cakes (wedding, anniversary, etc.) 1999-2000 Chef /Pastry Chef, Browns. Responsible for hiring, training, scheduling and managing kitchen staff. Purchasing food and equipment, maintaining a low food and payroll cost. Created weekly specials and expediting service. 1998-1999 Pastry Chef, Gertrude’s Worked for this two star fine dining French establishment, and was responsible for creating, preparing and designing all deserts, which included petits four, ice creams and mousses. Supervised and trained staff, to include rotating externs and stagieres of all phases of pastry production. 1995-1998 Pastry Sous Chef, Daniel. Worked under the direction of world-renowned master pastry chef Francois Payard, in this prestigious four-star establishment, owned and operated by Daniel Boulud. Oversaw all phases of production and preparation of French dessert menu, which included petits fours, ice creams, sorbet, anglaises, mousses, meringues, soufflés and chocolate. Service plating of a.m. and p.m. Supervised and trained staff, which included rotating stagieres of all phases of pastry production. 1995-1998 Assistant to Executive Chef & Executive pastry Chef, Feast and Fest. Worked under the direction of Francois Payard and Daniel Boulud in this prestigious off premise catering business. 1993-1995 Pastry Sous Chef, Cascabel. Worked under the direction of Lincoln Carson in this two star fine dining Italian-French establishment. Oversaw all production and preparation of Italian and Frech dessert menu. Dessert plating and mise en place of a.m. and p.m. shift.