Samuel Barthel Email & Phone Number

Orlando, Florida Area

Worked as the Sous Chef in multiple fast paced operations within the organization including various cuisines. Have been responsible for ensuring profits/food cost are managed, menu development, recipe creation, great understanding of allergy/vegan cuisines. I have specifically worked in the following restaurants/cuisines Tony’s town square(Italian), Jungle skipper canteen(African, Asian, South American), Liberty Tree Tavern (American/holiday fare), The diamond horseshoe/Regal eagle smokehouse (American BBQ), Epcot Festivals Team( mass production of global cuisine), The Biergarten (German buffet cuisine), and Akershus Royal Banquet Hall (Norwegian Family Style)

Albany, New York Area

I was the Sous Chef for the family owned casual fine dining restaurant. I was responsible for creating daily specials and working/overseeing the hot line. I managed the staff in the absence of the Chef/Owner. I hosted the pre-shift meetings with the waitstaff and explained and gave show plates to the waitstaff.

Albany, New York Area

Started as a line cook, and rapidly advanced within the company to the chef de partie position. I oversaw banquets of up to 500 people and the hot and cold lines. Assisted in training of new culinary employees. Assisted in menu development, ordering, inventory management, and cost control portioning. I was also responsible for creating daily specials.

Albany, New York Area

Helped oversea the menu, helped to run fast paced lunch and dinner at a higher end establishment.

Orlando, Florida Area

I was a culinary intern at Kouzzina by Cat Cora on Disneys Boardwalk Resort. In my time as an intern I worked the Party of the Senses, and was trained on and mastered all of the stations on the line.

Associate'S Degree, Culinary Arts/Chef Training

Education record

I was a part time student at Hudson Valley during my senior year of high school and took general education courses.