Corp. Chef or Exec. Chef or Training Chef or Culinary Trainer or

Roland Hunziker 7/19/2010 831 Bailey Road River Vale, N. J. 07675 Tel. # 201-819-0672 E- mail: [email protected] 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: [email protected] 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