Gaetano H Mastrangelo

age ~50

from Doylestown, PA

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Also known as:

Geatano H Mastrangelo
Gaetano Mastranglo
Gaetano Mastrngelo
Gaetano Mastangelo
Gaetano Masrangelo

Phone and address:: 4254 Milords Ln, Gardenville, PA 18902

Connected to:

Gaetano Mastrangelo Phones & Addresses

4254 Milords Ln, Doylestown, PA 18902
Parkland, FL
9609 Linden Blvd, Ozone Park, NY 11417 • 347 561-6076 • 718 322-3977 • 718 641-9243
Richmond Hill, NY
2765 W 5Th St APT 18G, Brooklyn, NY 11224
Bayside, NY
Massapequa, NY

Work

Company:

Eurest
May 2012
Address:

Office Depot
Position:

General manager

Education

School / High School:

New York Restaurant School
1995 to 1997
Specialities:

Culinary Arts And Sciences

Skills

Catering • Menu Development • Food Service • Food and Beverage • Culinary Skills • Food • Restaurants • Restaurant Management • Menu Costing • Fine Dining • Hospitality • Sanitation • Culinary Management • Hospitality Industry • Hospitality Management • Operations Management • Cuisine • Cooking • Food Safety • Team Building • Budgets • Gourmet • Menu Engineering • Income Statement • Recipes • Inventory Management • Banquets • Labor Control • Food Cost Management • Customer Service • Hotels • Food Industry • Event Management • New Restaurant Openings • Haccp • Training • Food Quality • Multi Unit • Customer Satisfaction • Leadership • Employee Training • Food Preparation • Event Planning • Forecasting • Employee Relations • Wine • Pre Opening • Chef

Industries

Food Production

Resumes

Regional Executive Chef, Mid-Atlantic

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Location:

Doylestown, PA

Industry:

Food Production

Work:

Eurest - Office Depot since May 2012
General Manager
Compass Group Dec 2007 - May 2012
Director Of Operations
Restaurant Associates Jun 2000 - May 2012
Director Of Operations
Dolce Hotels & Resorts Apr 1997 - Jun 2000
Sous Chef

Education:

New York Restaurant School 1995 - 1997

Skills:

Catering
Menu Development
Food Service
Food and Beverage
Culinary Skills
Food
Restaurants
Restaurant Management
Menu Costing
Fine Dining
Hospitality
Sanitation
Culinary Management
Hospitality Industry
Hospitality Management
Operations Management
Cuisine
Cooking
Food Safety
Team Building
Budgets
Gourmet
Menu Engineering
Income Statement
Recipes
Inventory Management
Banquets
Labor Control
Food Cost Management
Customer Service
Hotels
Food Industry
Event Management
New Restaurant Openings
Haccp
Training
Food Quality
Multi Unit
Customer Satisfaction
Leadership
Employee Training
Food Preparation
Event Planning
Forecasting
Employee Relations
Wine
Pre Opening
Chef