Resume

Mitchell Alan Post 408.250.5685

Obtain a challenging position which will allow me to further utilize my culinary, operational, and professional skills. Pursuing my lifelong passion for the industry.

!Skills Summary:
Over 40 years of experience in the Restaurant and Hotel hospitality industry with proven ability in quality improvement processes. Implementation and establishment of policies and procedures. Food and management certification, including Serve Safe with culinary studies. Strong organizational skills, team leader, productivity-oriented, profit and loss-conscious. Dedicated professional able to accept full responsibility for all kitchen operations. Manage and supervise staff, while providing exceptional customer service. Developed relations with purveyors. !
Achievements:
• Preparation of meals (in volume) for buffet and catering banquet stations.
• Personal Chef consultant. Hired to shop, prepare, and design meals for families.
• Private Academies Staff Chef cooking from scratch farm to table.
• Owned and operated Villiaggo Restaurant Italian Cuisine in Carmel Valley.
• Cultivated culinary skills for exceptional haute cuisine, constant quality improvement.
• Creating seasonal menu’s with quality controlled upscale hors d’oeuvres.
• Established food and labor costs, monitored payroll, inventory, portion control
• Instrumental in the extreme success of top-rated restaurant’s.
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Employment history
Private Chef, Chef Harker, San Jose
Personal Chef Business, Campbell
Chef ,Manager, Aramark, Scotts Valley & Guckenhimer Santa Clara
Executive Chef, Chart House, Monterey
Chef , Pebble Beach Co, Monterey
Proprietor Chef, Villiaggo, Carmel Valley

Chef, Westin Hotel & Techmark Conference Center Private Chef for Sir Whilliam Lyon O.C.

Dartanians French Italian Fine Dinning, SJ ,Ca.