This document provides a resume for Alexander Marconi, a sous chef with over 19 years of experience working in casino culinary divisions. It summarizes his work history including current and previous roles as a sous chef at various casinos and retirement communities. It also lists his areas of expertise, education, certificates, awards, and references.

1. Alexander Marconi
1221 Fairways at Green Valley Parkway
Henderson, NV 89074 (starting 2/1/17)
(609) 823-7425
cell- (609) 513-4911
611 N. Oxford Avenue,
Ventnor, NJ 08406
E-mail: UFC72@aol.com
Performance
Summary
Successful, results-driven Sous Chef with 19+ years of hands-on experience in popular casino
culinary divisions. Track record of providing team leadership and support to culinary staff. Well-
versed
in preparing menu items and recipes in keeping with production and quality standards.
Demonstrated ability to allocate and monitor food production needs to staff and ensure
requirements are met.
Known for adhering to food handling and sanitation guidelines.
Exemplary work ethic. Never received unfavorable evaluation, never fired or received disciplinary
action. Always maintained excellent relationship with past supervisors and managers.
Areas of
Expertise
• Recipe Development • Food Inspection • Cutting and Slicing
• Food Service • Kitchen Cleanliness • Quality Assurance
• Portion Control • Seasoning/Garnishing • Safe Food Handling
• Special Events • Inventory Maintenance • Kitchen Management
Experience 10/2015-current Brandywine Living Moorestown, NJ
Working Chef
Brandywine Living is a premier provider of senior care services including assisted living, independent
living, and memory care. My goal is to allow the 200 residents to have delectable, wholesome meals
in an upscale formal dining environment. I prepare gourmet-style delicious, healthful and eye-
appealing cuisine. Menus offer residents a fresh mix of the featured entrees alongside of a selection of
handcrafted local staples. Menus are adjusted to ensure that residents are enjoying the freshest
ingredients in the region as the seasons change. Only top quality prime meats are provided. All menu
items are made fresh to order and are ever-evolving.
• Direct, prepare and present exceptional quality cuisine in accordance with current standards,
guidelines and regulations to assure a pleasurable dining experience for the enjoyment of the
residents.

2. • Provide quality meals and makes adjustments with residents needs and desires.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Perform administrative requirements such as completing necessary forms, reports, etc.
• Work with front of the house supervisor and culinary director as necessary to implement and
recommended resident diet changes.
• Work with dining services supervisor and director as necessary to implement any recommended
resident diet changes.
• Ensure that menus are maintained and filed in accordance assists in establishing food service
production line to assure meals are prepared on time.
• Maintain a presence in the dining area during meal service and routinely visits residents at their
table
• Set up entrée display for scheduled lunch and dinner dining times, as well as possesses
thorough understanding of ala carte and banquet business
• Oversee special events. May offer culinary instruction and/or demonstrate culinary techniques.
See reference below
7/2015-10/2015 Bobby Flay Borgata Hotel & Casino Atlantic City, NJ
• Agreed to help chef during the summer – staff decreased due to multiple Family Leaves.
• Restaurant open during dinner hours only. Closed Monday
• Worked every day restaurant open – six days per week
• Volume cooking experience required in this position. Prepared covers for 1,000 covers a day
most days. Responsible for preparation and cooking all meats.
• Yelp reviews in August 2015
• “Bone in rib eye. Simple and great. As good of a steak that I have ever had.”
• “The steak was absolutely cooked PERFECTLY medium-rare. It had good flavor,
well seasoned, very juicy and you could taste the steak was a great cut of marbleized meat
b/c it had that rich beefy buttery taste. OMG it was so delicious
See reference below
11/ 2014-6/2015 Harrah’s Resort Atlantic City, NJ
Sous Chef
Successfully completed orientation. Successfully passed management courses.
Left on good terms with Executive Chef.
• Tallied the highest revenue in one day at Harrah’s.
• Work directly with the Charge Chef in all aspects of kitchen operations
• Function as expeditor by communicating orders and information between the front of house and
back of house, making sure that food is cooked in the right order, quickly, and presented to the
customer as beautifully as possible. Turn around time average five minutes
• Manage volume cooking required by culinary staff. 1,000 covers prepared on eight-hour shift

3. • Maintain a safe and sanitary work environment that conforms to all standards and regulations
• Manage a production staff and assist in orientating, training and on-going supervision
of kitchen staffing including eight cooks
• Demonstrate menu and recipe adherence and ordering food items and supplies and assist with
production of daily specials for restaurant
• Promote outstanding customer service relations to insure client satisfaction
• Establish and maintain professional standards of conduct and appearance at all times
• Perform other special, ad-hoc duties as requested by management
2002-2014 Trump Plaza, Atlantic City, NJ
Sous Chef-Banquet, High Roller Club, Buffet
• Responsible for scheduling, training, and managing High Roller Club, buffet, banquets as needed
• Proven flexibility by assisting executive chef when needed to work effectively in other areas of
kitchen including; room service, main kitchen, Garde Manger, banquets, beach bar
• Assist executive chef to reinstitute the Buffet. The Buffet was closed for six years. Served
average 1,500 patrons/day upon reopening.
• Drive customer relations by ensuring that customers are served well and effectively
• Maintain high food quality and presentation and ensure that all kitchen work is
completed with the timelines. Ensure that all food served is arranged properly and meet quality
standards
• Train and oversee cooks on the fine points of cooking and cleaning duties
• Design, develop and execute menus, quality control, and seasonal specials
• Plan and arrange breakfast, lunch, and dinner for up to 500 people daily in the High Roller Club
• Handle concerns in the kitchen
• Maintain a hygiene level above that required by the Health Department and ensure
that food sanitation, safety and proper food handling functions are practiced on a daily basis
• Responsible for scheduling, training, and managing buffet, High Roller Club, banquet as needed
1993-2002 Trump Plaza Atlantic City, NJ
Supervising Banquet Cook
• Responsible for scheduling, training, and managing cooks
• Follow standardized recipes to ensure smooth customer service, develop menus and new recipes,
adjust ratios of ingredients in recipes as needed and maintain the work area in neat and
clean condition
Education 1991 – 1993 Atlantic County College Academy of Culinary Arts Mays Landing NJ
• Graduated with a Silver Medal
• 3.6 Grade Point Average
1987-1991 Cherry Hill High School West Cherry Hill, NJ

4. Certificate
& Awards
NJ Food Safety Handling Certificate
Employee of the Quarter at Trump Plaza 2010
References:
Chef Les Bender Executive Chef Valley Forge (609) 441-6554
Chef Marcus Borgata, Bobby Flay (609) 576-0545
Chef Mike Borgata, Bobby Flay (609) 317-1000
Chris Lee Harrah’s Resort (609) 441-5000
Jeff Beggs Asst. Executive Chef, Valley Forge (609) 442-8156
Ken Johnson Dietary Director (609) 304-6271