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Patrick Cardinale Chef: Executive •Executive Sous • Banquet • Catering Chef: Executive •Executive Sous • Banquet • Catering
Tel. (215) 410-7710 • email: 
• 1209 South College St. #2301 Charlotte, North Carolina, 28203
Innovative chef with diverse culinary background and experience at such noted establishments as The Four Seasons Palm Beach, The
Boca Resort, and historic Beach Comber Resort in Pompano Beach Florida. More than 10 years of expertise in all facets of cooking
and management, Four Star/Four Diamond Hotels, award wining restaurants and world class catering.
Additional experience in:
- Gourmet Menu Development/Costing * Capacity Forecasting * Staff Hiring and Training
- Catering Services/Event Planning * Quality Assurance * Private Parties/Functions
- Payroll Forecasting/Scheduling * Inventory Control * Performance Mgt.
PROFESSIONAL EXPERIENCE Country Picnic Fine Catering Bedminster, NJ 2006-2008 Executive Chef
• Specializing in the designing of customized gourmet menus. • Manage daily production staff of 15 employees, and larger staffs for catering events. • Responsible for all aspects of operation including: select purchasing of quality ingredients, coordinating outside vendors and specialty services. • Off premise Special Event and Banquet set up, break down, and overall floor plan to ensure efficient service flow. • Selecting standardized recipes to control cost and quality consistency. • Devising and implementing inventory control systems and overall kitchen organization. • Forecasting food consumption, food purchasing, product usage and rotation. • Creating and implementing appealing plate presentations with portion control. • Organizing and delegating daily food production and employee scheduling, controlling labor costs. • Training and coordinating kitchen personnel with cooking skills, kitchen safety, proper equipment usage, maintenance and B.O.H. sanitation requirements. •Coordinating all facets of event planning and catering functions. Odette’s New Hope, PA 2005-2006 Executive Sous Chef
• Design, Develop, and Implement New Upscale menus, as well as daily specials. • Established standardized recipes, product specifications, and par ordering levels, Inventory control systems. • Responsible for a team of 4-6 line cooks for food production and service for daily operations. • Maintain all aspects of kitchen sanitation, training of employee’s and implement cleaning schedules. • At all times maintain the highest quality standard for both food and service.
Culinary Creation Inc. Boca Raton, Fla. 1998-2004
Owner Operator / Chef • Specializing in the designing of customized gourmet menus. • Responsible for all aspects of operation including: select purchasing of quality ingredients, coordinating outside vendors and specialty services. • Off premise Special Event and Banquet set up, break down, and overall floor plan to ensure efficient service flow. • Selecting standardized recipes to control cost and quality consistency. • Devising and implementing inventory control systems and overall kitchen organization. • Forecasting food consumption, food purchasing, product usage and rotation. • Creating and implementing appealing plate presentations with portion control. • Organizing and delegating daily food production and employee scheduling, controlling labor costs. • Training and coordinating kitchen personnel with cooking skills, kitchen safety, proper equipment usage, maintenance and B.O.H. sanitation requirements. • Coordinating all facets of event planning and catering functions.
Specialty Events Include:
• William DeBrazilian Gallery opening, Delray Beach, Fla. • Cystic Fibrosis Charity Golf and Tennis Event, Boca Raton Resort, Fla. • Bang Bistro Restaurant opening, Boca Raton, Fla. • Movie Catering; Oliver Stone’s Any Given Sunday
High profile clientele includes such names as; John Kerry, Prince Bendar, Jennifer Lopez, Al Paccino, Cameron Diaz, James Woods, Denis Quaid, Mathew Modine, Areosmith, Metallica, Shania Twain, F. Lee Bailey, Tyra Banks and more.
Airculinaire Fort Lauderdale, Fla. 2003-2004
Executive Sous Chef/ Restaurant chef
• Oversaw Aviator’s Bar and Grill 100 seat restaurant. • Planned and prepared daily specials and food production for day-to-day operations. • Aviation catering for high-end clientele on corporate and executive jets. • Responsible for all hot food in restaurant and catering. • Kitchen organization, sanitation, daily prep. • Work all stations on line during production.
Beach Comber Resort Pompano Beach, Fla. 2000-2003 Executive Chef
• Responsible for developing and customized menus. • Selected standardized recipes to control cost and quality consistency. • Devised and implemented inventory control systems and overall kitchen organization. • Ability to forecast food consumption, food purchasing, product usage and rotation. • Effectively managed and motivated kitchen personnel. • Responsible for hiring qualified applicants, employee reviews, evaluate and recommend pay increases.
Four Seasons Resort Ocean Bistro and The Restaurant, Palm Beach, Fla. 1997-1998
Line Cook / Rounds man
• Responsible for food production and presentation under the tutelage of world renowned Chef Hubert Demarais. • Full knowledge of all stations & food outlets within the hotel, including Grill, Saute, Garde Manger, Saucier, Banquets, etc. • Daily special recipe development and presentation. • Daily mise en place, kitchen sanitation, requisitions, proper product rotation and organization. • Worked with co-workers to maintain the highest quality food, consistency, and service efficiency.
Boca Resort and Club, Boca Raton, Fla. 1995-1997 Line Cook
• Responsible for food production and presentation. • Daily special recipe development and presentation. • Daily mise en place, kitchen sanitation, requisitions, proper product rotation and organization. • Worked with co-workers to maintain the highest quality food, consistency, and service efficiency. • Banquet and event catering • Mastered Grill, Saute, and Pantry stations. • Banquet set-up and break down.
EDUCATION
Johnson & Wales University, North Miami, Fla. 1996-1997 Associates Degree Culinary Arts Rowan University, Glassboro, New Jersey. 1988-1991 Bachelor Degree Food Service Management
Computer Skills: MS Office, Excel spread sheets, data base management, Adobe Photo Shop.
References: Provided upon Request
Description
Excerpted from the website description:
- My name is Patrick Cardinale, relocated from New jersey, to Charlotte North Carolina, looking for chef positions in the area. I Have diverse experience and I am willing to earn a position and prove my culinary talent and dedication to my craft.
Languages
English
Address
- 1209 South College St. #2301
- Charlotte, NC US
Contact
- Patrick Cardinale
- mosterjob.com
- +1 215-410-7710
