Calvin M. Pittman, Sr.
Giovanni's Ristorante
Cleveland
1
Certification
2014
years of professional experience
A helpful and hardworking individual who has a passion for great food and who enjoys cooking mouth-watering dishes. A natural leader able to give orders and delegate tasks as well as able to reliably carry out orders. An experienced Chef with a proven track record of making great food that will entice diners and leave them wanting more. Looking for a suitable position with a company that wants to recruit a talented and enthusiastic individual.
Work History
CHEF de PARTIE
- Assisted in the basic preparation of food under the supervision of the Head Chef
- Decided on the quantities of food to be cooked and size of portions to be served
- Memorized a regularly changing 30-dish menu of a Four Star Restaurant
SOUS CHEF
- Cooked up tasty and well balanced meals for customers
- Responsible for the efficient running of my kitchen area
- Directly in charge of the preparation of all the food which is served in the dining area
Sous Chef
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and executed seasonal menu items to enhance dining experience.
- Maintained high standards of food safety and sanitation practices in kitchen operations.
- Collaborated with head chef on inventory management and ingredient sourcing.
- Assisted in cost control measures through careful portioning and waste reduction strategies.
- Fostered a positive team environment, promoting communication and collaboration among staff.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
SOUS CHEF
1 Year- Prepared, seasoned and cooked soups, meats, vegetables, desserts and special sauces
- Cut and trimmed steaks, fillets and different seafood products
- Supervised and coordinated food preparation, ensuring all standards were met
CHEF de CUISINE
3 Years- Transformed operations, increasing attendance and profits 20% by advising owner on promotions and entertainment
- Advised Staff Training Program for Front and Back of House
- Directed operation of 150-seat dining room
Education
AA - Professional Culinary Arts
4 credits from BA
Skills
Seasonal Dishes
Cooking Methods
Implementing Recipes
Preparing Meals
Food Preparation
Contract Catering
Quality Assurance
Capacity Planning
New Menu Items
Chef de Cuisine
SousChef
Chef de Partie
Grillardin
Friturier
Business Advisor
Basic Food Hygiene
First Aider
Mentoring
training and supporting junior chefs
Physically fit and able to lift heavy goods and stand for long periods of time
Enforcing strict health and hygiene standards in the cooking & food preparation area
Knife skills
Food presentation
Proper food handling
Garnishing techniques
Plating and presentation
Sauce preparation
Menu development
Recipe creation
Food cost control
Certification
Safe serve
Timeline
CHEF de PARTIE
Giovanni's Ristorante
01.2016 Read More
SOUS CHEF
5 Points Grille
01.2015 Read More
SOUS CHEF
Harvard Wine & Grille
01.2013 - 01.2014Read More
CHEF de CUISINE
1682 Restaurant
01.2008 - 01.2011Read More
University of Akron
AA from Professional Culinary Arts
Read More
Sous Chef
Jack's Casino
2024 - 2025Read More