To utilize skills and experience in culinary world so, that I may further my opportunities offering professional growth and advancement in all areas.
NEW ENGLAND CULINARY INSTITUTE (NECI)
48 ½ Park St.
Essex Junction, VT 05452
Associates in Culinary Arts and in Food & Beverage Management
Bach. Degree in Restaurant & Business Management
Chef Covas Catering (2011- Present)
12 Fourth Ave
Long Branch, NJ 07704
Duties: Executive Chef & Owner of Private Catering Co.
The Chef’s Place (August 2008- January 2011)
314 A. George St.
New Brunswick, NJ 08901
Duties: Executive Chef & Owner, Managed All Operations of Establishment
Mare Restaurant: (March 2006- 2008)
135 Richmond Street
Boston, MA
Duties: Assistant General Manager, Promoted to: General Manager
Picasso, Bellagio Hotel & Casino: (November 2003- February 2006)
3600 S. Las Vegas Blvd.
Las Vegas, NV
Duties: Line cook, Co-Managed a Station
Ritz Carlton Resort: (June 2002- November 2003) Internship
Lakes Las Vegas
Las Vegas, NV
Duties: Internship- (Catering events, Garde Manger, Line Cook)
** All Personal & Work References Upon Request **
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