Chef
Resume:
Dennis L. Stewart
WEST WINDSOR, NJ 08550
ac8gpv@r.postjobfree.com
Work Experience
January 2007 –
present
Princeton University – Rockefeller Mathey College Dining Hall
P.O. Box 5292
Princeton, NJ 08544
Cook
Prepare meals for 500-1,000 students and faculty, five nights a week, with occasional special meals and
banquets.
December 2006 –
January 2007
Wyndham Princeton Forrestal Hotel & Conference Center
900 Scudders Mill Road, Plainsboro, NJ 08536
(formerly Paramount Corporation — Lakeview Hotel & Conference Center)
Executive Sous Chef
Responsible for supervising and preparing Breakfast and Lunch for up to 600 people; planning, organizing
and directing Banquets for groups of up to 400; supervising of Purchasing and Receiving; supervision and
scheduling of hourly staff of 12-15 employees.
April 2005 –
December 2006
Aramark Corporation — Harrison Conference Center & Hotel
900 Scudders Mill Road, Plainsboro, NJ 08536
Banquet Sous Chef
Responsible for parties, private dinners and corporate functions of up to 400 persons.
September 2004 –
April 2005
Rat’s Restaurant
16 Fairgrounds Road, Hamilton, NJ 08619
Line Cook
In charge of the running of Kafe Kabul from preparation of all food to on-line cooking and in-house ordering.
May 2004 –
July 2004
Aramark Corporation — Merrill Lynch Conference & Training Center
900 Scudders Mill Road, Plainsboro, NJ 08536
Assistant Chef
Assigned to special event operations.
September 2003 –
November 2003
L’Ecole — The French Culinary Institute
462 Broadway, New York, NY 10013-2618
Student Cook (Part of the curriculum of The French Culinary Institute Classic Culinary Arts course included
working as a student cook in L’Ecole.)
Worked in garde manger, poissonnier, saucier and pastry stations. Average covers 40-100. Assisted in
preparation of staff meal for 120 people.
Education
January 2004 –
July 2004
The French Culinary Institute
462 Broadway, New York, NY 10013-2618
Grand Diplôme in Classic Pastry Arts
Graduate of the intensive six-month classic pastry arts course which included approximately 600 hours of
hands-on practical training in classic pastry techniques.
May 2003 –
November 2003
The French Culinary Institute
462 Broadway, New York, NY 10013-2618
Grand Diplôme in Classic Culinary Arts with Artisanal Baking
Honor Graduate of the intensive six-month course of culinary study which included approximately 600 hours
of hands-on practical training in classic French cooking techniques.
September 2014 New School N.Y. N.Y.
January 2019 Bachelor of Science Food Science)
Non-Culinary Work Experience
May 1977 –
December 1997
United States Navy
Chief Boatswain’s Mate, retired
Responsible for: supervision of a 125-person division; equipment valued in the millions; education and
training of all flight deck personal and equipment; supply receiving, ordering and inventory.
Awards: Navy Achievement Award (2 awards); Good Conduct (4 awards); Enlisted Surface Warfare
Specialist; Battle “E” (3 awards)
References
Available upon request.
Contact this candidate