Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Sean Mirsky

New London,CT

Summary

Energetic Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering handles a large volume of high-quality food. Superb time management and problem-solving aptitudes.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Chef De Cuisine

Tullis Foodservice
Lisbon , CT
03.2019 - Current
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Trained kitchen workers on culinary techniques.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.

Executive Sous Chef

Geno Auriemma's, Fastbreak, Mohegan Sun Casino
Uncasville, CT
02.2005 - 11.2018
  • Assisted in Grand Opening of 10,000 sq ft upscale food court
  • Accountable to oversee daily operations with in the Casino
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.

Banquet Sous Chef

Mystic Marriott Hotel & Spa
Groton , CT
09.2001 - 10.2004
  • Opened and Operated a 22,000 sq ft Four Diamond Banquet Facility
  • Accountable for annual gross revenue of 4.5 million dollars
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
  • Adjusted staffing levels based on event size, type of cuisine served.
  • Analyzed financial data related to banquet sales trends over time.

Education

Bachelor of Science - Food Services Management

Johnson & Wales University
Providence, RI
05-1992

Associate of Science - Culinary Arts

Johnson & Wales University
Providence, RI
02-1989

Skills

  • Menu Planning Capability
  • Knowledge of Production Equipment
  • Kitchen Operations
  • Food Safety Standards
  • Restaurant Operations
  • Hiring, Training, and Development
  • Food Presentation
  • Purchasing
  • Culinary Techniques
  • Food Preparation Techniques

Certification

  • Serve Safe Certified
  • TIPS Certified

Timeline

Chef De Cuisine

Tullis Foodservice
03.2019 - Current

Executive Sous Chef

Geno Auriemma's, Fastbreak, Mohegan Sun Casino
02.2005 - 11.2018

Banquet Sous Chef

Mystic Marriott Hotel & Spa
09.2001 - 10.2004

Bachelor of Science - Food Services Management

Johnson & Wales University

Associate of Science - Culinary Arts

Johnson & Wales University

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Sean Mirsky