1132 UNION AVE • CHICAGO HEIGHTS, IL 60411 PHONE (773) 552-8512 • FAX (708) 753-6135 • E-MAIL



Executive Chef  Worked as a well respected Executive Chef for several establishments in the Chicagoland area.  Featured as one of four African American N’DIGO’S Great Gala Chefs  Honored by the “Taste of Ebony” as one of the top twenty African American Chefs across the country in its culinary extravaganza.  Featured in Check Please, WTTW Channel 11.  Featured food guest on WGN Channel 9 to kick off Ebony’s Annual Culinary Event.  Food & Beverage Management Training Certificate c/o T.W. Recreation Service- Montana.  Increase profits by 37%, while decreasing kitchen waste.


2007 to 2008 Washburn Culinary School/Parrot Cage; Chgo, IL Executive Chef/ Phase 4 Culinary Professor  Teaching phase 4 students at Washburn Culinary School (part of KKC) advanced cooking in the Parrot Cage restaurant.  Accomplished bringing several publicity establishments to the Parrot Cage Restaurant by being a featured Executive Chef, which includes Ebony, “Check Please”, N’Digo, Metro-Mix, Chicago Sun-Times, and Rolling Out Magazines, TV Stations, and papers.  Increase reservations by 52%.  Increase revenue by $200K.  Teaching new culinary students that are training to become prospective chefs every 16 weeks.  Utilized proper purchasing and corrected food costs 2005 to 2006 Chicago, IL Hotel 71

Executive Chef  Grand opened the new Hotel 71  Negotiated with union representatives for employee benefits  Created an patron friendly environment for the 455 rooms within the hotel.  Duties included overseeing all operations of the kitchen  Upheld sanitation standards for the front and back of the house

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Budgeted and maintains purchasing orders Designs and creates new menus Hires kitchen and waitress staff Maintains labor and food costs Supervise kitchen staff of 20 while preparing special dishes 2003 to 2005 Bistro 90 (formally Porter’s Steakhouse) Chicago, IL Executive Chef Creator of Bistro 90 Changed format from a Steakhouse to a fusion style of different culinary regions Designed and Created New Menu Maintained Labor and Food Costs Upheld sanitation standards for the restaurant Hired kitchen staff Supervised a kitchen staff of ten while preparing special dishes. 1999-2003 Porter’s Steakhouse Chicago, IL Executive Chef Supervised a kitchen staff of ten Budgeted and Maintained purchasing orders Upheld sanitation standards of the kitchen Created new menu ideas and prepared special dishes Founders Hill Brewing Company

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Downers Grove, IL
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Sous Chef Prepared prep list for cooking stations Made purchase orders Assisted Executive in preparing special dishes Promoted to Executive Chef in 1998 1991-1996 The Art Institute of Chicago Chicago, IL Pantry Cook/Banquet Cook Assigned to prepare cheese board, sauté’ and carve meats Prepared sauces and assigned to work in pastry shop.