Description
David Stein Chefds7@aol.com 954-624-5326 cell EXPERIENCE: A Fish Called Avalon Miami Beach, FL Executive Sous Chef 2008-2010 Provided leadership in the development for seasonal menu input and daily specials, daily preparations, staff management and reviews, fabrication of all meats and fish, inventory and daily purchasing, expediting: worked all stations as needed. Max's Beach Palm Grill Fort Lauderdale, FL Executive Chef 2006 to 2008 Provided leadership in the development for seasonal menu input and daily specials, daily preparations, staff management and reviews, fabrication of all meats and fish, inventory and daily purchasing, expediting: worked all stations as needed Kosher Direct North Miami Beach, FL Manager of Operations/Executive Chef 2005 to 2006 Successfully launched and marketed all aspects required to open 8000 sq. ft. facility consisting of 80 seat restaurant-market, deli, USDA approved butcher, fish market, and catering, prepared foods; menu development, purchasing, food cost analysis, shipping of products across the United States and advertisement, kitchen and restaurant layout. Max's Beach Place Fort Lauderdale, FL Sous Chef 1999 to 2005 Provided leadership in the development for seasonal menu input and daily specials, daily preparations, staff management and reviews, fabrication of all meats and fish, inventory and daily purchasing, expediting: worked all stations as needed. Pete's of Boca Restaurant & Catering Boca Raton, FL Banquet Chef/ Saucier 1995 to 1999 Created menus and ensured high quality food presentation for all banquet functions; Saucier for restaurant. Outpost Steakhouse Fort Lauderdale, FL Proprietor/ Executive Chef 1994 to 1995 Principle owner in charge of all restaurant operations to include concept and presentation of exotic cuisine such as Buffalo, Venison, Jack Rabbit, Quail, Alligator and Ostrich. Boca Raton Hotel & Beach Club Boca Raton, FL Rounds-man 1991 to 1994 Worked all stations and all outlets as needed through multi-unit Five Star resort to include Top of the Tower, Chauncey's and The Patio; Garde Mange. EDUCATION: 1991 Culinary Institute of America Hyde Park, NY A.O.S Culinary Arts 1996 Bachelor's degree
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