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Roland Hunziker 7/19/2010

831 Bailey Road


River Vale, N. J. 07675
Tel. # 201-819-0672
E- mail: rh84014a@westpost.net

To whom it may concern,


During my 35 yearas as a Swiss trained chef, I have involved myself with many di
fferent aspects in the culinary field. In Switzerland I progressed from an appre
ntice to a Commis de partie, then to a Chef de partie. From this position I then
held several positions as a Sous chef which then led to several positions as a
Chef de cuisine in Italy, the Bermudas and then in the United States of America
where I held positions as Head chef and Executive chef.
For the past 19 Years I have been working as a regional Supervising chef in a St
eak House chain and a Micro Beer Bar & Grill operation.
14 Years ago I was promoted within the company to the Regional Culinary supervis
or of the Office Beer Bar & Grill Division in addition to the position with the
steak house operation. Through the use of my professional experience I was able
to apply many of my skills in helping the Division to increase their yearly sale
s, lowered food cost %, increase bottom line profits, upgraded sanitation standa
rds, implemented training manuals/procedures, researched & developed seasonal pr
omo items, food styling for upcoming promos at photo studio, conduct promo food
shows for both chains, executed 2 menu changes with steak house chain and 3 with
the Office division.
The most helpful skillas being my culinary experience, linguistic skillas, train
ing techniques, organization, PC knowledge and interaction with B. O. H. staff.
I want to take my chain experience, culinary skills and privately owned & operat
ed restaurant knowledge to a higher level. My goals are to join a national food
company, an upscale Multi-Unit food chain operation, an upscale super market ope
ration or a hotel chain operation in New Jersey ( North/ Central), New York (Met
ropolitan/Suburbs) or Long Island as an executive in their culinary or research
& development area.
Attached are my resume and credentials for your review.
Sincerely,
Roland Hunziker

ROLAND HUNZIKER
831 Bailey Road
River Vale, N. J.
(201) 819-0672
E-mail: rh84014a@westpost.net
SUMMARY OF QUALIFICATIONS
Over 35 years in the Food and Beverage Industry with a broad depth of skills in
French, Italian, German, American, Caribbean, Mexican and some Oriental cuisine.
The last 19 years spent in Multi-Unit kitchen supervision and management. Fluen
t in English, German, Italian and French.
Special emphasis in:
* New Products & Recipe Development - Creating new recipes and provided
- costing for all new recipes,
- researched, developed and rolled out
- seasonal promos for both chains,
- introduced trends in culinary
- techniques, assembly and plate
- presentations
Cooking presentations and Food shows
Promo and new Menu item Presentation
Implementation into Multi Unit Restaurant
Chain - Beef, Poultry, Seafood, Fish,
- Appetizers, Soups, Salads, Sandwiches & Sauces
- Food styling for News paper inserts
- & magazines
* Quality Assurance - -Unit inspections on Recipe- Adherence, Sanitation standar
ds, Cost control, Schedule and Kitchen productivity
* Sanitation - PC Skills (MS WORD, MS EXEL, MS-
- OFFICE, POWER POINT)
* Purchasing - HACCAP Instructor
* Opening of new Units
* Conversion of existing units into new
theme Restaurants
WORK EXPERIENCE
CHARLIE BROWNaS and THE OFFICE RESTAURANT BEER BAR & GRILL
Mountainside, N.J. 1991- Present
F & B member, district/regional executive chef for two Multi-Unit restaurant ch
ains in the New Jersey, New York and Philadelphia
Metro areas
* Held bi-monthly seminars for all unit chefs on sanitation, food handling & rec
ipe adherence
* Conducted random quality assurance inspections
* Developed menus for quarterly promotions and the entire chain
* Sourced and directed purchasing decisions for all units
* Controlled FC % with newly created tracking forms for purchasing, usage and bl
ack board selection
U. S. TENNIS OPEN
Flushing Meadows, N. Y. August-September 1991
* Chef butcher for a 45 Million-Dollar 4 week premier tennis event.

RIVER BAY RESTAURANT


Williston Park, N. Y. 1990-1991
* Head chef in High volume seafood restaurant
FRAUNCES TAVERN RESTAURANT
New York, N. Y. 1987-1990
* Executive chef in historic American and nouvelle cuisine style restaurant.
GOODBYE COLUMBUS
New York, N. Y. 1986-1987
* Head chef in trendy nouvelle style seafood bistro.
PAPPAS RESTAURANT
Williston Park, N. Y. 1984-1986
* Head chef in American style seafood restaurant.
OYSTER BAR RESTAURANT
New York, N. Y. 1980-1984
* Assistant chef in world famous seafood & oyster bar restaurant.
PENTHOUSE RESTAURANT
Hamilton, Bermuda 1975-1980
* Assistant chef in 4 star French Restaurant
VARIOUS RESTAURANTS AND HOTELS IN SWITZERLAND AND ITALY

CULINARY EDUCATION
Hotelfach Schule Lotcher
Switzerland
* Completed apprenticeship and received degree
ACCREDITATATIONS
Certified HACCAP Instructor