Thomas P.

Brawn
33 cobble knoll dr
S Walpole ma 02071
781 603-6145
tb63bc00@westpost.net
PROFESSIONAL OBJECTIVES: To find a challenging position that will enabl
e
me to utilize m
y culinary skills
while inc
reasing
my overall stre
ngths in the culinary field.
EDUCATION:
1983-1984 Johnson & Whales College
Narragansett Bay
Providence, RI 02095
1979-1983 Blackstone Valley Vocational Technical High
School (Culinary Arts)
Pleasant Street
Upton, MA 01568
* Graduated with honors.
* Certificates in sanitation and supervision
WORK EXPERIENCE:
12/03-2/10 Diana's Catering
89 Central St.
Norwood, MA 02062
(781)255-5895
Edward Devincenzo/Owner
Executive Chef: Responsible for total
food procurement an
d production for a variety of
off premise events
from a party of two to an event
of four thousand.
Management of food costs kept
well under 30% for
seven years. Menu changes for
seasonal, corporate
, social, weddings and many
special events. Tra
ining of staff in all aspects in-
cluding sanitation

5/97-12/03 Catering by Domenic and An

thony
163 Morse Street
Norwood, MA 02062
(781) 762-7778
Nicholas Schiarizz
i/Owner
Executive Chef: Re
sponsible for total
food procurement an
d production
a variety of events
off premise events
from a party of two to an event
of four thousand.
Management of food costs kept
well under 30% for
seven years. Menu changes for
seasonal, corporate
, social, weddings and many
special events. Tra
ining of staff in all aspects in-
cluding sanitation.
10/95-5/97 Bon Appetit Management Comp
any
Clark University
950 Main Street
Worcester, MA 01610-
1477
(508) 543-5283
Ronald Ranko/Corpora
te Executive Chef
Executive Chef: Acco
untable for menu creation,
Product and quality
control, procurement,
Inventory, sanitatio
n, and food and labor cost.
*Acquired distinctive
knowledge in Kosher Foods
2/90-10/95 Epicurean Feasts and Food Ser
vice Corporation
101 R. Hampton Avenue
Needham, MA 02194
(617) 449-2828
William Bellisimo/ Own
er
Chef/Manager: Obligati
ons include planning of six
week cycle menus, orde
ring, receiving, daily cash
deposits, food cost (d
aily, weekly and monthly),
total preparation of f
ood as well as all basic
managerial duties.
Promoted to supervisor
in November 1992. In
charge of sanitation a
nd production for 30 accounts.
3/89-2/90
or all preparation of menus.
Created new and different
h supervising staff members
nitation
3/87-3/89
lities include overall
quet food with a volume of
ally, along with direct super-
taff in all aspects of operation.
10/85-3/87
luded basic deli preparation
nd cold production and all
4/85-10/85
(seasonal work)
for supervising night staff,
, seafood preparation,
ontrol of all dinner items.
Bernardino's Restaurant
969 Concord Street
Framingham,MA 01701
Sous Chef: Responsible f
ordering and receiving.
specials daily along wit
in all procedures and sa
Sheraton Tara Hotel
1657 Worcester Road
Framingham, MA 01701
(508) 879-7200
Banquet Chef: Responsibi
Production of entire ban
5.4 million dollars annu
vision and training of s
Creative Deli Catering
373 Maple Avenue
Shrewsbury, MA 01545
(508) 752-2800
Chef/Manager: Duties inc
inventory control, hot a
basic management duties.
Bookstore and Restaurant
Kendrick Avenue
Wellfleet, MA 02667
(508) 349-3145
Night Chef: Responsible
creating dinner specials
expedition and quality c