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Resume of Chefdave78

David Sapp is an executive chef with over 10 years of experience specializing in Mediterranean and steakhouse cuisine, most recently as executive chef at Riva & CityGate Grille in Naperville, IL where he oversees a staff of 20 cooks and an annual revenue of $5.3 million. He has a classical culinary training and focuses on guest experience, food quality, exceeding service standards, and financial management. His resume provides his contact information, professional experience as executive chef and sous chef at several upscale restaurants, education, areas of expertise, and a note that references are available upon request.

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31 views

Resume of Chefdave78

David Sapp is an executive chef with over 10 years of experience specializing in Mediterranean and steakhouse cuisine, most recently as executive chef at Riva & CityGate Grille in Naperville, IL where he oversees a staff of 20 cooks and an annual revenue of $5.3 million. He has a classical culinary training and focuses on guest experience, food quality, exceeding service standards, and financial management. His resume provides his contact information, professional experience as executive chef and sous chef at several upscale restaurants, education, areas of expertise, and a note that references are available upon request.

Uploaded by

api-29327348
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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David Sapp

601 South 6th Ave, LaGrange, IL, 60525


cell.630.864.0154
[email protected]

EXECUTIVE CHEF
Specializing in Mediterranean & Steakhouse Inspired, Fine-Dining Cuisine
Professional and energetic attitude, focused on guest experience through food quality and
exceeding service standards. Rooted in a classical culinary training with creativity based on
seasonality and fusion of cooking styles.

Over ten years of professional cooking and kitchen management


Overview experience. Strong leadership based on a work ethic of going the extra
step to ensure highest levels of excellence. Maintaining a profitable
bottom line while upholding the highest of food standards and placing
the guests experience at the forefront.
Areas of Executive/ Sous-Chef experience with multi-million-dollar, upscale
Expertise establishments
Financial analysis and forecasting of business volume
Instructing and developing staff through hands on training methods
Fluent in the Spanish language
Maximizing kitchen productivity and staff performance
Guest interaction and grass roots marketing

Professional 2008-
RIVA & CityGate Grille Naperville, IL
Experience EXECUTIVE CHEF Present
Mediterranean Steakhouse concept, averaging $5.3 million
in annual revenue.
Hire, train, and direct twenty cooks.
Plan menu, assure quality control, and minimize waste.
Oversee inventory and ordering.
Annual budgeting and sales forecasting.
Community involvement through local fundraisers.

Timpano Chophouse, Naperville, IL 2007


EXECUTIVE CHEF

Italian style chophouse, averaging $2.2 million in annual


revenue.
Hire, train, and direct ten cooks.
Plan menu, assure quality control, and minimize waste.
Inventory and ordering responsibilities.

Isabellas Estiatorio, Geneva, IL 2004 -


SOUS CHEF 2006

French driven Mediterranean cuisine


Averaging $2.4 million in annual revenue.
Oversaw food quality and preparation under Chef Sean
Eastwood.
Inventory and ordering responsibilities.
Assisted in menu development

Chicago Prime Steak house, Schaumburg, IL 2001-


SOUS/EXECUTIVE CHEF 2004
Traditional steak house, averaging $7.2 million in annual
revenue.
Began as sous chef and within six months held executive
chef position.
Inventory and ordering responsibilities.
Menu development, production and execution.
Hiring and training of both kitchen and server staff.

Education & College of DuPage, Glen Ellyn, IL


Qualifications - Internship at Walt Disney World, Florida
Cooking and Hospitality Institute of Chicago

*References & Supporting Documentation Furnished Upon


Request

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