5014 Catalina ct.

Naples,FL,3411P2 , h 239-793-6367 Objective: to obtain position

as a manager a in the kitchen for a company striving to produce Rohan Moxam
cell 239-564-8976 Email,rm10073ce@westpost.net,
a the best in quality and service. Excellent culinary skills and knowledge of fo
od production techniques. highly motivated individual who loves cooking Great te
am leader.

Experience
05/21/09 current Heritage Bay golf and country club
10154 Heritage Bay Blvd. Naples 34120
(239)353-7056
a Chef
a Responsible for supervising and training the kitchen staff
a Runs day to day kitchen operation in the club.
a Responsible for developing new menus based on requests from the members.
a Working hotline
a Making soups and sauces
11/3/08 Windstar golf and country club on Naples bay
1700 Windstar Blvd. Naples, Florida 34112
239-775-3400
a Chef
a Responsible for supervising and training the kitchen staff.
a Runs day to day kitchen operation in the club.
a Responsible for developing new menus based on requests from the members
a Working hotline
a Making soups and sauces
2/05 Cedar Hammock Country Club Naples, FL
8660 cedar hammock blvd. Naples, Florida 34112
239-354-2100
Executive chef
a Responsible for supervising and training the kitchen staff.
a Runs day to day kitchen operation in the club.
a Responsible for developing new menus based on requests from the members.
a Responsible for all food purchasing comparing bids and quality to insure that
we are providing our guest with the best possible products and at the same time
with the best cost to the country club.
12/01-2/05 Hilton Marco Island Beach Resort
560 South Collier Blvd. Marco Island Florida
239-394-5000
Executive Chef
a Reduced properties food cost by 6% from previous year.
a Reduced kitchen labor costs by 2.5%
a Responsible for running total food operation of 3.5 million in revenue. Consis
ting of five outlets plus banquet operations.
a Responsible for developing new menus to keep with the current trends in the ma
rket place.
a Responsible for all food purchasing, comparing bids, and quality to insure tha
t we are providing our guest with the best possible product and at same time wit
h the best cost to the resort.
a Supervises total kitchen staff of twenty-five hourly team members and two sala
ried sous chefs
References
Michelle Donovan: Hilton Marco Island Beach Resort,239-248-2468.
Tom Reed: Cedar Hammock Country Club Naples,Fl,239-354-2100.
Elizabeth Olson:Heritage Bay Golf and Country Club naples,FL,239-821-7206.
Peter J. Hesse:Windstar Golf and Country Club Naples,FL,239-775.3400 ext.216.