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Chef David Arnold, CEC, ACE

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David Arnold, CEC, ACE

 

 

 

Work Experience

 

02/2013 – present

Freelance Hospitality Trainer

                Provide hands-on training and consulting for the hospitality industry specifically focused on superior service principals, classical kitchen training and wine pairings.

 

09/2011 – 2/2013

Manatee County School Board                                                         Bradenton, FL

Hands On Chef Instructor

                Instructed post-secondary culinary students in hands-on classic culinary technique both in a classroom setting and in a practical kitchen environment.  Directly involved with Farm-to-Fork assessments and sustainable procurement.  Directly involved with the numerous catering activities and public demonstrations promoting on the job training for advanced students.

 

07/2009-07/2011

First Street Chop House                                                                     Sarasota, FL

Hands-On Executive Chef, Owner

150 Seat Upscale, white table cloth American Steak and Seafood Restaurant.  Directly responsible for the daily procurement, preparation and execution of the Back of the House operations including butchering, menu, training and development.  Developed a strong Farm-to-Fork program with emphasis on sustainable proteins.

 

03/07 – 06/09

Peridia Golf and Country Club                                                          Bradenton, FL

General Manager/Chef

1150 Member Country Club with restaurant, catering, bar and 18 hole golf course.   Directly responsible for the daily execution of Back of the House operations including menu development, Farm-to-Fork menu concepts and butchery.  Directly responsible for pastry operations.  Directly responsible for Administration of entire Country Club Staff.

 

01/06 – 03/07    

Sahib Shrine Center                                                                             Sarasota, FL

General Manager/Chef

Casual dining restaurant, full service bars and banquet facilities including 450 seat banquet hall and meeting rooms.  Directly responsible for menu development, daily Back of the House execution, butchery as well as Administration of entire Culinary and Support Staff.

 

10/04 - 11/05

Doc's Restaurant                                                                                 Orlando, FL

Hands-On Production Chef & Purchasing Manager

Fine Dining Restaurant and QSR with Banquet Facilities and Catering in excess of $4 million in sales.  Directly responsible for sustainable policies in restaurants and catering operations.  Oversaw 24 hour operations of production and finishing kitchens for all of company operations

 

2/97 - 9/03

Arnie's Patio Grill                                                                              Sarasota, FL

Hands-On Chef Owner 

Directly responsible for all day to day operations in a sixty seat casual diner located on Siesta Key, serving breakfast, lunch and dinner.  Directly responsible for Farm-to-Fork concept.  Directly responsible for daily Back of the House production from baking and pastry to butchery.

 

 

Education           

9/03 – 11/04

Le Cordon Bleu                                                                                   Orlando, FL

Ø  4.0 Grade Point Average, President ETA Sigma Delta Honor Society

Ø  Awards from American Culinary Federation 2004 Certified Executive Chef

 

Professional Organizations

American Culinary Federation  

Ø  Certified Executive Chef (CEC)

Ø  Lead Accepted Culinary Examiner (ACE)

Ø  Member and Presidential Medal recipient

Ø  Advisory Board Member

 

Florida Restaurant Association

 

Sarasota Bay Chefs Chapter of American Culinary Federation

Ø  Past Vice President

Ø  Past Member of the Board of Directors

Ø  Culinary Judge           

 

Gerson Lehrman Food Group and Beverage Council

Mystery Shopping – Professional mystery shopper with various organizations specializing in Hospitality and the food service industry.

 

 

CORE COMPETENCIES

Administration: Ibuild working teams.  I am a hands on administrator that has no problem hiring, training and coaching subordinates to follow policy and procedure. 

Accounting: I am well versed on GAAP.  I have created audit trails and set up charts of accounts.  I am well versed in the use of spread sheet analysis as well.

Back Office: I have a thorough knowledge of customer service needs as well as the technical knowledge of many current software packages which I have listed below.  I have extensive HR experience from writing job descriptions through hiring, counseling and termination.

Software: I am well versed and have extensive experience with the following:

Education: I have a proven track record of measured learning skills that produce results.  I specialize in basic fundamental hands on teaching and coaching in the culinary field.  

Demonstrations: I have considerable experience with product demonstrations and skills demonstrations.

Human Recourses: I have vast experience in interviewing, hiring, writing job descriptions, writing employee manuals, training, and counseling.

Culinary: Extensive experience in both front of the house and back of the house operations

Golf Course Operations: I am well versed on GSAA course recommendations and have worked well in the past with their representatives.

Legal: I have basic knowledge of laws and ordinances involved with operations.  I work closely with local policy makers to stay abreast of changing rules and regulations.

Purchasing: I have extensive experience and knowledge on correct purchasing procedures including but not limited to purchase policy implementation, bid sheets, competitive bidding, project packaging, contract administration and have extensive experience on writing bid packages, steps to contract award and project supervision.