Andrew Somerville∴ Email & Phone Number

Fort Myers, Fl, Us

Fort Myers, Florida Area

·Supported over 60 business-to-business sales representatives with recommendations for all proteins for customers in restaurants, hotels and country clubs from Marco Island, FL to Sarasota, FL· Showcased products for customer use ranging from protein items to full plate presentation and menu development & creation in the Cheney Brothers demonstration kitchen· Worked in conjunction with representatives of direct-sales protein companies conducting area site visits· Problem-solved day-to-day customer service and product cut and specification issues for customers with vendors and suppliers· Worked directly with Executive Chef customers on menu item development utilizing recommended protein products· Execution of yearly food show displays showcasing protein items available through Cheney Brothers for 8,000+ attendees annually· Consistently exceeded quarterly sales budget goals while working on a self-directed basis day-to-day

Fort Myers, Florida

• Assisted in restaurant and banquet menu creation, execution.• Handle cost controls (food and labor), inventory controls, pricing, and purchasing.• Developed training standards for employees , trained all new employees.• Interviewed and hired employees for all positions.• Managed 15 employees.• Responsible for running the day to day operations of the restaurant and banquet kitchen.• Created a variety of market driven cuisines utilizing regional and seasonal products.• Trained staff in proper food handling techniques and procedures. •

Naples, Florida Area

• Oversaw the daily operations of a three-meal restaurant.• Responsible for food orders, staff scheduling.• Assisted with menu creation production. • Responsible for butchering of all proteins needed for service.• Managed and controlled food and labor costs.• Managed 10 line employees.• Assisted Garde Manger and Banquet kitchens.• Assisted Executive Chef with private cooking class for perspective Banquet business.

Naples, Florida Area

Terrace Restaurant (Three Meal Casual Dining)Gumbo Limbo (High-Volume Upscale Beach Dining)In Room Dining (24 hour food production)The Grill Room (Fine Dining Steak House)The Dining Room (4 Star, 5 Diamond Restaurant)Garde Manger KitchenBanquet KitchenSaucier KitchenButcher Shop• Worked under two Certified Master Chefs. • Responsible for creating daily menu specials.• Certified on all stations in all outlets.• Met the high personal and technical standards of the Ritz-Carlton.• Supervised up to four people.• Responsible for producing individual amenities for VIP guests.• Ability to produce high volume cold and hot food peparations.• Lead line cook in every outlet that worked in.• Cross trained in the front of the house.

Amsterdam Area, Netherlands

Pastry Kitchen Banquets Kitchen A la Carte Restaurant three meal resturantClassical French-European Restaurant.RôtisseurGrillardinFriturierPoissonnierEntremetierPotagerLegumier• Assisted in production plating for banquets of 10 to 900 guests.• Work cold and hot line in Classical French Restaurant.• Met the high requirements and standards of a European 5 Star Hotel.• Worked under an Master Chef.

Bachelor Of Applied Science Culinary Arts, Culinary Arts & Food Service Managment

Activities and Societies: Ice Carving Club "Chippers Club" Escoffier Club. American Culinary Federation

Culinary Arts , Restaurant & Foodservice Management

During this program I worked in various foodservice operations all over Russia ( Moscow to Vladivostock) from small private restaurants.

European Level Three Training- Culinary Arts, Culinary Arts

This was a exchange program in which I studied at a European culinary school and also worked at a large hotel. Rôtisseur Grillardin.