Cameron Bloomer Email & Phone Number

Cincinnati, Ohio, United States

Cincinnati, Oh

-Lowered food cost from avg. of 33% to %31 and labor from %15 to %11-3.5 million annual sales with a PPA of $15-140 seat, full-service bistro with a kitchen staff of 20-Consistently achieved 4 and 5 star Yelp reviews-hiring, scheduling, training; maintaining labor costprep lists, ordering, inventory, quality control, maintaining food cost -administrative duties: updating prep lists, order guides and line checks, filing logs, daily shift reports, categorizing and filing food purchases,

Cincinnati, Ohio Area

● hiring, scheduling, training; maintaining labor cost● prep lists, ordering, inventory, quality control, maintaining food cost● Front-of-House service: floor charts, maintaining guest satisfaction, expediting, restaurant set-up, server/host training, Aloha POS, taking reservations● administrative duties: new hire orientation, updating prep lists, order guides and line checks, filing logs, daily shift reports and declining labor budget, categorizing and filing food and bar purchases, projecting sales, counting cash drawers/petty cash, making deposits● physical maintenance kitchen and dining room, assigning cleaning duties, repair, assessing repair needs and contacting technicians● organizing, scheduling, prepping for events, both on and off-site● run “Pi on Wheels” food truck ● establishing relationships with local vendors, sourcing products when necessary● strict adherence to Pi corporate standards and procedures● cooking, prepping, expediting, cleaning

Cincinnati, Ohio Area

● supervise staff of 18 cooks and stewards in two restaurants, room service, and banquets● write prep lists, cleaning schedules, cafeteria menus. file Marriott paperwork● hot line and production, prepare soups, braises, sauces, salads, fabricate fish and meat● write daily specials, create new restaurant menus, write recipes● updated hotel’s online recipe database: wrote and entered over 100 use records● interact with guests on regular basis, table touches, special requests, culinary demos

Cincinnati, Oh

● creative head of restaurant; created changing menu, specials, desserts, sake infusions● 200 seat Japanese-inspired bar and restaurant; $1.5 million in sales annually● open restaurant, put in place systems for organizing the kitchen and running the line.● instrumental in hiring, training, firing, and recipe and menu costing ● write house recipes for use by cooks● schedule cooks and stewards, monitor and adjust labor hours to meet labor cost goals● source and order all food products

Cincinnati, Oh

● The Cricket Lounge: bar and bistro style service; The Palace: fine dining● oversee kitchen of 13 cooks/stewards across two restaurants with continuous service● inventory and order meats, fish, breads, produce, and specialty products● monitor and adjust payroll and labor hours to meet labor cost goals● make all stocks and sauces; fabricate all meat and seafood● write house recipes, specials, off-site event dishes, seasonal and event menus● create house-made charcuterie, smoked meats and fish, cheeses, jams● cook all proteins for service; expedite; able to fill in on all stations● Mobil Four-star, AAA Four-diamond; F and W BNC People’s Choice Chef Jose Salazar

Portland, Or

● grill station: prep and service, 8-12 entrées, sauces from scratch, 200-300 covers a night ● meat fabrication: steaks, chops, leg of lamb, fish● train successive grill cooks to properly cook and temp meat● AAA 4-diamond establishment; James Beard award Chef Phillippe Boulot

Associate Of Science - As

Bachelor Of Arts (B.A.), Japanese Language And Literature

Activities and Societies: ● CAS Honors Program- Boston University ● Dean’s List ● University Scholarship recipient ● National Society.

Education record

Education record

Education record