Patrick Knott Email & Phone Number

Washington, District Of Columbia, United States New York NY

Georgetown

• Hire, train and supervise dining room and kitchen staff for in-hotel farm to table restaurant
• Budget, analyze and control inventory while maintaining 28% food cost
• Serve as Executive Chef regularly for daily operations and special events
• Create and execute seasonal menus utilizing locally sourced products
• Design and execute Chef's Table and Tasting menus for parties of 2 – 40 guests
• Create personalized dishes honoring guest's dietary restrictions and special requests

Chevy Chase, Maryland

• Proficient in prepping and running pantry, saute and grill stations for fine dining
• Assist with menu design for fine dining including amuse bouche, fish plates and nightly specials
• Head line cook for high volume kitchen with nightly dinner service of up to 600 guests
• Assisted with menu design for bistro nights including appetizers, specials, and themed small plate dinners
• Train new employees on work stations
• Set up and execution of fine dining, seasonal, outdoor themed events

• Assisted the executive chef with all areas of food production for a 200 member-owned, private dining room
• Managed two prep cooks for daily lunch and bistro dinners
• Designed and executed complete menu for special events
• Created daily menu special, including recipe, cost, and preparation
• Interacted with members and guests daily through dining room floor presentations and private functions
• Solely responsible for the setup, grilling, service and breakdown for all outdoor events including golf tournaments and member celebrations

Aspen, Colorado

• Oversaw line for breakfast, lunch and dinner service
• Designed prepared and executed complete menu once a week for group of 150
• Assisted with banquets and special events for up to 300 guests

Associate'S Degree, Culinary Arts/Chef Training

Education record