W.

P ATRICK I RWIN , CFPM

2880 Stonehenge Court, Cumming, GA 30041 | (678) 523-0815
pirwin30041@gmail.com

LEAD CHEF DE CUISINE

Hospitality Management | Catering | Culinary Training
Service focused Lead Chef and Hospitality Management professionals with 15+ years of experience in specialized
food preparation. Ability to create and design unique menu offerings and displays for restaurant guests. Flexibility
to meet various needs including butchering, catering, scheduling, training, and general management. Accustomed
to working with teams to achieve results within fast paced dining environments.
 Food Preparation  Protein Fabrication  Management
 Advanced Garde Manger’  Culinary Instruction  Scheduling
 Catering  Budgeting  Purchasing
 Buffet  Ordering  Menu Design

EDUCATION & CREDENTIALS

Faulkner School of Culinary Arts, Gulf Shores, Alabama

Culinary Technology, 1997
Certified Food Protection Manager
Serv-Safe Certification

PROFESSIONAL EXPERIENCE

Wilkes Meat Market, Cumming, GA

Chef de Cuisine, 2015 – Present
 Create and prepare the buffet on a daily basis.
 Select cold salad ingredients, chop them up and transfer them to the buffet area.
 Manage the selection of specialty items.
 Participate in the protein fabrication process.

DA’Butcher, Alpharetta, GA
Lead Butcher, 2013 – 2015
 Controlled financial processes and introduced process improvements that enhanced productivity.
 Monitored inventory to make sure that necessary items are in stock.
 Maintained food and labor cost control.
 Organized schedules to make sure that all shifts are covered.
 Completed purchasing and ordering.
 Developed recipes to improve menu options.
 Guided the protein fabrication process.

LeCordon Bleu College of Culinary Arts, Alpharetta, GA

Chef Instructor, 2006 – 2012
 Taught several courses, including Culinary Foundations I, Culinary Foundations II, Culinary Foundations
III, and Restaurant Practical.
 Positioned cold dishes and other specialized displays as the Garde manger’.
 Structured platter mirror designs and additional presentation techniques as the advanced Garde manger’.
 Coordinated hospitality management efforts.
 Guided the protein fabrication process.
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Artuzzi’s, Alpharetta, GA
General Manager, 2005 – 2006
 Organized all front of house and back of house operations.
 Ordered of all food, beverage, and paper goods.
 Performed all opening and closing duties.
 Managed daily and weekly cash transactions.
 Created scheduling for all employees.
 Processed weekly inventory.
 Monitored food and labor costs
 Molded catering development activities.

Modavi, Alpharetta, GA
Executive Chef, 2004 – 2005
 Organized menus and meal options.
 Participated in extensive sauce and stock preparation.
 Proposed food and labor costs.
 Handled scheduling and training for personnel.

River Room Restaurant and Tavern, Atlanta, GA

Chef Ted Lescher
Sous-Chef, 2003 – 2004
 Coordinated ordering and receiving.
 Set up all stocks, sauces and soups.
 Controlled food and labor cost.

Atlanta Chop House, Alpharetta, GA

Chef Richard Holley
Cabernet: Opening Sous Chef, 2000 – 2003
Pacifica: Executive Sous-Chef, 2001 – 2002
 Prepared all stocks, sauces and soups.
 Planned ordering and receiving.
 Formed food and labor cost control.
 Arranged scheduling and training.

Pastis, Inc., Alpharetta, GA

Chef Paul Williams
Chef Jean-Marc Carelle
Executive Sous-Chef
 Completed extensive sauce preparation.
 Processed ordering and receiving
 Scheduled and trained personnel.
 Moderated food and labor cost control.