Posted by Thomas Fetters on October 13, 1997 at 21:51:02 :
Thomas F. Fetters
135 Leedom Way
Newtown, PA 18940
215-860-9004
Objective: Executive Position managing all aspects of food and beverage service.
Experience: Desmond Hotel and Conference Center
Malvern, Pennsylvania Nov 1995 to Present Executive Chef
Responsible for all food and beverage related services for this Prestigious 200 room hotel and conference center.
Redesigned kitchen area and directed all renovations.
Helped to maximize the banquet and a la carte facility to its fullest extent in this increasingly busy hotel.
Continue to teach a number of classes with Charlotte Ann Albertson, "Chef for a Day," and Great Valley High School which has made this a part of their curriculum.
Represent the hotel by working on special events with many area chefs in the Brandywine Chapter of the PRA.
Increased sales by 75% and put 15% more revenue in F&B sales to profit margin than in the previous seven years of operation.
Maintain 31.2% food cost, 22% labor cost for complete departmental revenue of over $6,000,000 in food and beverage sales.
Manage 40 employees including Banquet Chef, AM Sous Chef, PM Sous Chef for food and beverage department.
handle all recruiting, hiring and training of kitchen employees.
Responsible for costing, creating and executing all menus.
Responsible for creating daily specials for A la Carte restaurant, banquet and conference center menu packages.
Perform various supervisory tasks including coordination of all hotel special events.
Maintain high standards of quality control of all food items by assignment of specific duties to all food and beverage employees.
responsible for monthly inventory, costs, extensions, and reconciliation.
Assistant Executive Chef May 1995 to Nov 1995
shared responsibility for all food and beverage related services.
Maintained a budgeted food cost of 31.4% for first three quarters of 1995.
Budgeted 33.5% food cost, 25% beverage cost, 35.5% payroll and related costs, and 6.5% other expenses.
Assisted in all functions of F&B department as specified above.
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La Dolce Vita New Hope, Pennsylvania 1994-1995
Chef
Was responsible for all aspects of food and beverage control.
Ordered, received, and prepared all food related items for 100 seat restaurant.
Costed and designed all menus.
Received four excellent reviews from some of the top newspapers in the country including, The New York Times and The Philadelphia Inquirer.
Desmond Hotel and Conference Center Malvern, Pennsylvania 1993-1994
Banquet Chef
Prepared and organized daily conference center lunch, dinner packages and special catering events.
Karla's Restaurant New Hope, Pennsylvania 1991-1993
Chef
responsible for all aspects of food and beverage control for 70 seat restaurant.
Coordinated and executed all menus.
Managed eight employees including recruiting, hiring and training.
The Mirage Hotel and Casino Las Vegas, Nevada 1990-1991
Master Cook, French Room (The Bistro)
Solely responsible for prep of all menu items for this 85 seat dinner restaurant.
duties included: stocks, soups, sauces, dressings, prep of all meats, fish, poultry and vegetables.
Worked under Executive Pastry Chef, Eugene Ess in banquet set ups, displays, and production.
Assisted in the turnout for parties of 40 to 5000 under CMC Gustof Mouler.
The Ryland Inn Whitehouse, New Jersey 1989-1990
Assistant Executive Chef
Set the standard of dining excellence with Chef Craig Laskey.
Supervised all back of the house operations and organized all service oriented duties.
Was responsible for the organization of all prep items for A la Carte and banquet functions.
Managed twelve employees including recruiting, hiring and training.
Was responsible for developing menus, recipe costing, ordering, inventory and extensions.
Maintained budgeted food cost of 30% for a restaurant of 125 seats, and banquet facilities large enough to accommodate 500 people.
The Fox Stockton, New Jersey 1986-1989
Assistant Chef
Assisted In all aspects of food and beverage control for this 45 seat restaurant.
Trained extensively in the art of developmental and improvised classic French cuisine which aided me in the development of my own style of integrated cultured cooking.
Daily duties included ordering, display work, costing, sauces, daily specials along with prep organization.
Within three year apprenticeship in two man kitchen, received ten excellent reviews from some of the top newspapers in the country including The New York Times and the Philadelphia Inquirer.
Colligan's Stockton Inn Stockton, New Jersey 1982-1986
Cook
Was responsible for preparation of salads, desserts, appetizers and hot food.
Worked with five Executive Chefs in four years and learned aspects of management and costs.
Delegated to ten employees, quality control of all food items, and development of specials, soups and sauces.
Education: Apprenticeship
Fox Restaurant, Stockton, New Jersey 1986-1989 Completed three years of extensive culinary training under Chef Dominique Ponton.
Specialized in "New" French Cuisine.
Undertook all aspects of back of the house food preparation including monthly menu changing.
In accordance with apprenticeship, have worked with twenty other chefs ranging from Continental American to Classic Italian Cuisines.
References:
Dominique Ponton Ernie Sipler
Chef Sous chef
Centerbridge, Pennsylvania Chester County, Pennsylvania
(215) 862-2859 (610) 269-6727
Samuel Kenyon
Chef/ Owner
Yardley, Pennsylvania
(215) 493-9532