PAUL C.

MAILLET
71 Pond Street
Waltham, Massachusetts 02451
(781) 893-7670
pm64575a@westpost.net

Knowledgeable Food Service Professional, Chef and Manager seeks a challenging ca

reer-continuation where past achievements, extensive experience, education and s
trong capabilities will most-fully contribute to growth, operational effectivene
ss and the meeting of organizational objectives

SUMMARY OF
QUALIFICATIONS * Over 20 years in the Food Services
* 16 Years in Supervisory/Managerial roles with up to six subordinates
* Graduate of Johnson & Wales University (A.S. in Culinary Arts)
* Experienced in specialized areas of:
* Restaurant Operations * Banquet Services
* High Volume Production * Menu Development
* Purchasing; Inventory Control * Institutional & Corporate Foodservice
* Safety * Sanitation
* All Stations / All Shifts * Staff Training & Development
* Certified in Sanitation (Serve Safe)
* Strong organization skills; effective Time Management
* Work well under pressure, in stressful environments, meeting tight deadlines
* Capable of working independently or as a "team player"
* History of achieving significant reductions in costs
* Record of meeting & exceeding Management's operating projections
* A versatile, dedicated and highly productive Foodservices professional

EXPERIENCE
August 2009 COMPASS GROUP/FLIK, Boston, Massachusetts:
to present Chef Manager-Fidelity Investments, Marlborough MA
- Manage an on-site staff of five, with responsibilities for:
* purchasing * production (250-350 meals per day)
* food cost control * prep. of profit & loss statements

2005 to 2009 FITZ-VOGT ASSOCIATES, Walpole, New Hampshire:

Chef-Manager-Assisted Living (2 locations: Quincy & Malden MA)
- Responsible for:
* purchasing * production (100+ meals per day)
* food cost control * prep. of profit & loss statements
- Significantly improved product quality and resultant customer satisfaction
Chef-Manager-Meals on Wheels Program, Waltham MA
2003 to 2005 CORPORATE CHEFS, INC., Haverhill, Massachusetts:
Chef-Manager-various corporate-dining locations throughout Massachusetts
- Responsible for:
* purchasing * staff recruiting and training (5)
* service 350 covers daily * food and labor cost control
* inventory control * schedules; manpower allocation
- Consistently maintained Company standards of quality at all times

2001 to 2003 CAPRICE RESTAURANT & LOUNGE, Boston, Massachusetts:

Sous Chef-upscale restaurant featuring Mediterranean/French Cuisine
- Participated in managing breakfast/lunch operations, including:
* designing breakfast specials * preparation of all sauces
* fabrication of meats & fishes * fulfilling special customer requests
* up to 90 covers daily
- Trained and supervised staff of five
- Successfully maintained targeted food-costs
- Sustained high level of customer satisfaction via excellent service
1998 to 2001 SODEXHO MARRIOTT, Waltham, Massachusetts:
Head Chef-Chapel Hill-Chauncey Hall School
- Oversaw production of 400 meals daily managing a staff of five
- Manage production for all banquet and special events
- Participate in purchasing of food items
- Successfully upheld food costs discipline with 4-week-cycle menu
1997 to 1998 GOURMET FARMS, Lexington, Massachusetts:
Production Manager, Catering & Events -upscale retail take-out
- Managed all food production with a staff of four
- Successfully maintained profitable food cost figures
1994 to 1997 WYNDHAM GARDEN HOTEL, Waltham, Massachusetts:
Banquet Chef; Roundsman
- Provide banquet services for groups of up to 300
- Responsible for production and execution of a variety of items, in support of
dining room operations (up to 75 covers nightly), including:
* nightly specials * hot and cold soups
* hot and cold buffets * fruits and cheeses
* dessert displays
- Achieved a particularly high level of service quality and sanitation
1994 THE GREENROOM RESTAURANT / SCARGO CAFE, Dennis, Massachusetts:
Line Cook-100-seat, American-Fare, Gourmet restaurant
- Produced a variety of menu items daily with a daily volume of 225 covers
- Managed production of all:
* soups and sauces * appetizers
* desserts
- Created daily specials

OTHER * Saute Cook, Northern Italian cuisine-Casa Barbi, Harwich, MA ('93-'94)

EMPLOYMENT * Sous Chef-Linda's Home Cooking, South Dennis, MA ('93)
* Asst. Garde Manger; Line Cook-Publick House, Sturbridge MA ('90-'93)
* Roundsman (intern)-J. Wales Restaurant, Warwick, RI (89-'90)
* Banquet Cook (intern)-Airport Center, Warwick, RI ('90)

1986 to 1989 CHARLES RIVER HOSPITAL, Wellesley, Massachusetts:

 Line Cook; Dietary Aide
- Supervised kitchen staff at evening feeding
- Provided special meals for patients on restricted diets prescribed by physici
ans
EDUCATION JOHNSON & WALES UNIVERSITY, Providence, Rhode Island:
Associate of Science in Culinary Arts; GPA-3.1 (1990)
CERTIFICATION Sanitation-Serve-Safe