Resume 2011
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  • 1. BRIAN J. ANNAPOLEN166 RICHMOND CIRCLEPITTSBURGH, PA 15237CELL PHONE 973-223-2336BANNAPOLEN@NETZERO.COMwww.Brianannanpolen@blogspot.comPROFILEExperienced Hands on Operations oriented Executive Chef. Proven Track record ofdynamic advancement. Participative Management style, Operations, Procurement,Training, “Own it” attitude, Second to none commitment to quality and culinaryoperations.20+ years as a professional Executive Chef leading some of the finest Brigades inthe industry.CRITICAL ACHIEVEMENTS AND MEDIA2011 Marriott Super bowl Taskforce Arlington Texas2011 Marriott QA Audit Highest Rated Property2011 Marriott Pittsburgh Airport #1 in Brand Rating for 2011 Overall2011 Marriott Food Quality Number four in the country overall2010 Pittsburgh Zoo Summer Fundraiser Featured Chef2010 Food Advisory Board North Hills School District2010 “Chef’s on the Move” Initiative2010 Atlantic City Press Local Chefs Article2010 Atlantic City Restaurant Gala2010 PASA member, Farm to Fork Dinner2010 Pittsburgh Slow food movement member contributor2010 Atlantic City Food Network Food and Wine Festival2010 Culinary Institute of America CIA Pro Chef Certification Classes2010 Ballys 30th anniversary celebration2010 Harrahs 7 stars Celebrity Cookbook Contributing Chef and Food Stylist2010 Harrah’s Seven Stars Cookbook, Chef’s Book Signing Atlantic City2009 Food Network Show "Chopped"2009 Bravo Top Chef Interview and Casting Call2009 Fox Broadcasting Hells Kitchen Interview and Casting Call2009 Atlantic City Food and Wine Festival2009 Harrahs Entertainment 7 stars Celebrity chefs Cookbook Contributing chef2009 ACF Chef at the Shore Event2009 ACF Hosting Restaurant / Chef’s Dinner Event
  • 2. 2009 Atlantic City Restaurant Week2009 Guest Chef PASA Farm to Table Event2009 Alaskan Seafood Counsel Contributor2008 Pittsburgh Post Gazette, featured article2008 Pittsburgh Tribune Review, Special Feature2008 CIA Hyde Park, NY Guest Chef, Speaker2008 Philadelphia Inquirer2008 Philadelphia Magazine2008 Ed Heitzel Culinary Talk Radio, Guest Chef2008 Ballys Casino Atlantic City2008 Culinary Consultant / Guest Speaker NJ Department of agriculture fundraiser2007 Pittsburgh Post Gazette2007 Whirl Magazine Featured Chef2007 Pittsburgh Tribune Review - Summer Recipes and Chefs Feature2007 PASA Summer Farm Dinner, Hosting Chef2006 Pittsburgh Magazine - Dish Feature, Seafood Article2006 Whirl Magazine Original Fish Market2006 Destinations Magazine Featured Chef O.F.M.2005 Pittsburgh Tribune review2004 Pittsburgh Magazine feature2004 Whirl Magazine Featured Chef2004 3 stars Pittsburgh Post Gazette2003 Star Ledger 3 stars - Le Plummet Royal at the Peacock Inn2000-2001 Four ½ Stars Miami Herald (Annabelles)2000 ESQUIRE magazine "Best 22 new restaurants in the country" Novemberedition (Annabelles)2000 Food Arts Magazine (Annabelles)2000 Chefs charity auction Ritz Carlton, Naples1997-2000 Four Stars Miami herald (Michaels)1997-2000 Four stars Naples Daily News (Michaels)OBJECTIVETo Obtain a position with a progressive company that offers room for growth, theability to achieve goalsand that has a strong emphasis on employee life balance, culinary operations andoverall service quality.EXPERIENCEEXECUTIVE CHEF
  • 3. PITTSBURGH AIRPORT MARRIOTTJUNE 2010 TO PRESENTHigh gate Hotels and Holdings Management CompanySuccessfully achieved the highest rated score for the 2010 audit with a 96% in mydepartment and a 98% overall The highest score given out in the company.Raised quality of food scores by 15% in my first 30 days, Currently ranked numberfour out of 330 Hotels for Food and service quality YTDDaily Culinary Operations including but not limited to Banquets, Catering, KitchenOperations, Restaurant, Bar, Lounge, QSR Operations, Ala Carte Kitchen.Manage and Supervise a Staff of 30 Chefs, Cooks, and Stewarding TeamImplementation of Sales and Marketing Strategy as it relates to the culinaryoperations. Property Caters to 100 weddings per yearFood and Labor Cost controls, systems and Standard Operating ProceduresTrain and Mentor all FOH, BOH and Service StaffCHEF DE CUISINE/RESTAURANT CHEFBallys Hotel and CasinoMarch 2009 - June 2010Chef de CuisineFood and beverage operations in cooperation with Executive Sous Chefs,Executive Chef and Culinary staff of over 300 persons. Daily restaurant operationsranged from fast QSR to White Tablecloth fine dining 11 outlets, 40 bars and 20POS QSR operations total. Upscale Steak and Seafood concept, Seasonal MenuSuccessfully raised guest satisfaction scores by over 30% within the first 6 monthsof employmentshifted the overall profitability of this outlet in a positive direction within the firstthree months.On a daily basis I am responsible for the operations of the restaurant, as well as butnot limited to banquet operations, special events, menu planning, unionnegotiations, staffing scheduling, culinary departmental administrative duties,production schedules,www.ballysac.comRTR CONSULTING / FULL SERVICE HOSPITALITY CONSULTANT FIRMFOUNDER / PARTNER / OPERATIONS AND PLANNINGA full service consulting and development firm serving restaurants, hotels, bars, lounges,gourmet markets and any enterprise with a food or beverage component. From full serviceConcept Development and Restaurant Management Contracts to Menu Development and
  • 4. Hands-On Opening Support and all the details in betweenDragonfly Morgantown WVSet up all BOH operations - BOH office, computer systems and controlsVendor relations, marketing strategies, recipe fabrication, staff training and day today operations. Employee handbook and procedure manual fabrication.Implementation of menus, strategies, guidelines, procedures and operations. FOH,BOH trainings, operations, installations of controls and systems, procurement,theme management, concept design, menu planning from concept throughexecution, vendor relations, labor relations, insurance issues, brand management,marketing and advertising.D’Vine wine bar and loungeSet up all BOH operations - BOH office, computer systems and controlsVendor relations, marketing strategies, recipe fabrication, staff training and day today operations. Employee handbook and procedure manual fabrication.Implementation of menus, strategies, guidelines, procedures and operations. FOH,BOH trainings, operations, installations of controls and systems, procurement,theme management, concept design, menu planning from concept throughexecution, vendor relations, labor relations, insurance issues, brand management,marketing and advertising.Some of my past clients and present accounts are:EXECUTIVE CHEF / PARTNERTHE GABLES INC. (03/08 - 07/08)Long Beach Island, NJ 08008http://www.thegableslbi.com/Training FOH and BOH Staff Members. FOH Operations - Worked with Generalmanager to refine and train the service team. Set up intern Extern programs withCIA to obtain and train culinary students on a rotating cycle.Culinary Operations - Menu writing and Implementation, training of staff membersin a French and New American Cuisine Style. Set up all BOH systems andControls. Aloha POS system, Inventory controls.Training of Culinary Team including Chef Managers, cooks, and StewardsEXECUTIVE CHEFTHE ORIGINAL FISH MARKET (04-08) PITTSBURGH, PA(Westin Convention Center Hotel / Starwood)Daily Controls of overall Operations, worked with executive team members on daily
  • 5. restaurant operation, staff training and HR related issues.Front and Back of the house staff 100 plus EmployeesCuisine Management, purchasing, controls, and systemsDaily operations, train and mentor staff members, formulate and devise dailypreparation schedules, staffing, assess and attend to clients needs in real-timesituations. Coordinate multiple events simultaneously.Food and Wine Pairings, Daily Features, Sushi Bar, Raw Bar, Hot Line, WineRoom, Lounge, Lobby Bar and Main Dining room menus and specials lists.PROFESSIONAL REFERENCESRon Ulczak, Executive Chef Omni Berkshire, NYC 908-902-6040,rulczak@omnihotels.com,Rolf Weithofer, Executive Chef rweithofer@harrahs.com, 609-287-0660Chef Andrew Marc Rothschild 305-778-6228 chefrchilds@aol.com,Joseph Kane (former GM west in Hotel) 407-433-7135, josephkane@aol.com,Charles Casto General (General Manager, Original Fish Market) 412-227-3657ccasto@westin.com,Tom Martini (General Manager Westin Hotel Pittsburgh, PA) tmartini@westin.com,Victoria Bradley, Editor Whirl Magazine, vbradley@whirlmagazine.com,Douglas Kahn Owner Michaels Café 239-571-6262Steve Benyo Owner Pittsburgh Seafood 1-412-372-0900, sbenyo@pittsseas.com