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Anthony John Notarfrancesco, Nassau Bahamas

*P.O. Box AP 59223, Slot 310 * Phone: (242)364-6472 Email: an55feda@westpost.net

Culinary Education
1978-1980 Culinary Institute Of America - Associates Degree of Culinary Arts - D
To secure a position that both challenges my extensive culinary knowledge and al
lows me freedom of expression through food and cooking.

I'm an Accomplished Chef with over 27 years of Culinary Experience in the Hotel
and Hotel/Casino industry, spanning the U.S from the East to West Coast and exte
nding here to the Bahamas, of which I am now a permanent resident with the right
to work.
My areas of expertise encompass:
* Effectively managing high volume banquet and off property specialty functions
catering to the elite, The Prime Minister, Heads of State, as well as other high
profile organizations, including Compaq Computers and the Paradise Island Promo
tional Board.
* Planning and preparing diverse menus based specifically on locale and seasonal
* Producing a work environment that is conducive to boosting employee morale.
* Maintaining an aggressive purchasing plan, ensuring quality of product is at i
ts highest.
* Developing an asset management program for both the Banquet department and Res
taurant Operations.
* Implementing strong inventory control procedures, and establishing equipment m
aintenance schedules.
* Effectively controlling labor costs and standardizing employee schedules and v
acation plans.
* Ensuring management team understands budget controls, relating to food and lab
or costs.
* Implementing HACCAP Plan, monitoring daily sanitation and hygiene practices, a
nd ensuring Management Team understand its importance.

Work Experience

November 09 - Present Luciano's of Chicago Assistant Executive Chef

December 07- November 09- Paradise Island Harbor Resort - Executive Chef
* 280 Room 3 outlets (Main Dinning Hall, Gourmet Room & Pool Grill) all inclusiv
e resort directly in charge of a Crew of 29 including Culinary and stewarding al
so maintaining a 1,500,000.00 dollar a year food budget.
2005- 2007 Cable Beach Resorts - Executive Chef Banquets - Acting Executive Chef
* Overall responsible for Banquet Operations of Radisson and Wyndham Resort. Co
mpleted redesigning of all Banquet Menus, and Restaurant Fare, updating to incor
porate the newest International and Caribbean food trends. Managed staff of 14.
I assisted on task force in the re-opening of the Sheraton culinary operation.
2004-2005 Abaco - Green Turtle Cay - Green Turtle Club - Executive Chef
* 35 Room Boutique Hotel with Daily Rotating Menus and Specialty Buffet Events.
Main Focus on food, featuring Fresh caught and imported fish. Influenced by Ca
lifornian, Caribbean, Asian and European Flavors and Techniques. All hands-on m
anaging staff of 4 Cooks and 4 Stewards.

1992-2004 Nassau Crystal Palace Marriott

* Senior Sous Chef - Sole Mare. Successfully managed the team of 9 in this Prem
ier Italian 86 seat dining room.
* Senior Sous Chef - Banquets - Responsible for all Banquet functions up to 1,80
0 pax. Successfully managed team of 7.
* Executive Chef - Overall responsible for all 9 outlets of the 860 room Wyndham
Resort. Managed staff of 2 Executive Sous Chefs, 15 Sous Chefs, 180 Cooks and
60 Stewards.
1990-1992 Atlantic City N.J. Trumps Taj Mahal Hotel and Casino - Chef - Banquets
* Controlled all food and dry good inventories of this Banquet facility, which e
xceeded annual sales of 5.5 million.
1988-1990 San Francisco Hilton and Towers - City Scape Restaurant - Head Chef
* Responsible for supervising crew of 10 in preparing Regional Californian Cuisi
ne. Also responsible for monthly food and wine tasting menus.
1981-1988 Atlantic City, N.J, Playboy Hotel Casino - Head Chef Tournant
* Chat Noir Restaurant, successfully managed crew of 9 and the preparation and e
xpedition of Classical French Menu Items.
Crystal Palace - Caribbean Regional Hotel Training Certificate
American Sanitation Institute - Food Service Protection Certificate
American Culinary Federation, Bahamas Culinary Federation
Conftie De La Chain Des Rotisseurs - Chef Grillardin 1998

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