Thomas G. Ciapi CEC, CCE, CCA, AAC

1208 Cedar Hills Blvd.
Cedar Park, TX 78613
Home (512) 217-7279
tciapi@austin.rr.com
www.thomasciapi.com


OBJECTIVE


Seeking a Corporate Executive Chef or Director of Operations position, this will utilize my extensive experience as an Executive Chef, Director of Food and Beverage, and or Culinary Management Professional. With sound budget, menu, kitchen design planning and organizational skills, I bring many years of knowledge and professionalism in the Culinary industry to your organization.

QUALIFICATIONS


  • Certified Executive Chef (CEC)
  • Certified Culinary Educator (CCE)
  • Certified Culinary Administrator (CCA)
  • American Academy of Chefs (AAC)
  • More than twenty-five years in kitchen areas in positions of increasing skill and responsibility
  • Certified as a management professional
  • Designing menu and nutrition plans, budget, scheduling, and positive management techniques         
  • Skilled in ice sculpture, buffet arrangement, and effective teaching practices. Avid Salt dough sculptor
  • Maintaining and planning food and labor costs
  • I also continue to learn and achieve goals for outlook in large establishments
  • Opening and start up of Three Properties

PROFESSIONAL AFFILIATIONS

  • American Academy of Chefs
  • American Culinary Federation
  • Texas Chefs Association
  • National Restaurant Association

Honors and Recognitions


  • Nominated for Regional Chef Professionalism 2007
  • Authored "An American Chef's Dream" 2004
  • Authored "Taste and Tales of Sicilian Cookery" 2010
  • Chef of the Year 1995 and 2010
  • Nominated for Regional Chef of the year 1995
  • ACF Central Region All Star Award 1992
  • Contributor of the Year 1991
  • Chef Professionalism Award 1990 and 1991

EMPLOYMENT

Food Service Manager, Austin Independent School District ~ Present

Running operations at Schools in the Austin School District to work with Nutritional needs for Children

Territory Sales Manager, Ben E Keith Foods ~ 1 Year- Austin,TX

Challenging sales position selling groceries to restaurants, while consulting if needed to operators

Executive Chef, The Meridian on Galveston Island ~ 6 Months- Galveston, TX

Renovated, and constructed New larger Kitchen for Senior Retirement Resort on Galveston Island. Updated the standards to a higher level while there. Commuting to and from Austin and Galveston became exstensive. Nice Property on the water.

Executive Chef, Buckner Villas at Green Ridge ~ 2.0 Years- Austin, TX

Same procedures as I did at Longhorn with more of a Tuscan Concept and more satellites to the Senior Retirement Community. Started from Ground up with Policies, Procedures, Menu's, Hiring, Ordering, Budgets, Equiptment, R&D, Clientelle, and also helped with FOH practices, along with catering needs. Maintained Budgetary Guidlines. 

Executive Chef ~ 1.5 Years- Austin, TX
Longhorn Village
New Upscale Senior Retirement Resort, opening from ground up, starting from Operations Center, working on Menu’s, Recipes, System’s, Hiring, and placing Associates in 400 Plus Resort style Villas and Condominium’s with 5 kitchens, 4 outlets, and Healthcare division. Longhorn is one of the largest operation systems in the South. 

Executive Chef ~ 6.5 Years- Austin, TX
Westwood Country Club

New caliber of membership and exciting, creative position for privately owned country club. The Club generates 1.9 million in F&B. Designed menu and managed kitchen staff. Opened secondary outlet with kitchen. Teach, guide and mentor apprentices and assist in placing them with the facility after their graduation. Maintain a position on the advisory board for the local culinary arts school.

Food & Beverage Director, Executive Chef ~ 3.1 Years- Georgetown,TX
Berry Creek Country Club

Challenging position for a unique private country club. Contributing to profit and loss, managed kitchen and food budgets, action plans, and provided a consistently high quality of service and food.

Food Service Director, Executive Chef ~ 1.1 Years- Austin, TX
Regency Village Care Center
Higher learning development for long-term healthcare. Established internal growth with care plans and nutritional diets. Created and maintained information in spreadsheets..

Food Service Director, Executive Chef ~ 1.9 Years- Austin, TX
Vista Oaks of Lakeway
Opened new resort style assisted living facility. Developed and designed the kitchen and menu from the opening of the facility. Focus was within nutritional health divisions.

Executive Chef, Educator ~ 1.1 Years- Austin, TX
Samsung Austin Semiconductor
New facility which was in need of internal organizational systems for the kitchen and prep area. Achieved new developments in the corporate dining field.

Executive Sous Chef ~ 5.1 Years- Lakeway, TX
Lakeway Inn Conference Resort
Delegated and oversaw responsibilities regarding kitchen production. Oversee operation when the executive chef was away from kitchen. Supervised and trained kitchen staff. Managed apprenticeship training on property. Also wrote weekly articles for newspaper which contained cooking tips, recipes and tips and tricks for food preparation. Coordinated and performed cooking demonstrations at the Inn.

Executive Chef ~ 6.5 Years- Austin, TX
Microelectronics Computer Technology Corporation
Managed daily start up and close down of kitchen operations, purchasing, receiving, created menu's, scheduled and supervised staff, managed labor and food cost, created and maintained catering services and menu.

Culinary Instructor ~ 10.1 Years- Austin, TX
Le Chef College
Served as instructor for students and developed teaching skills. In addition to teaching, I served as the chef apprenticeship chairman for the chefs association.

Food Production Manager ~ 2.1 Years- San Antonio and Houston, TX
Marriott Corporation
Learned Marriott's internal systems and techniques, completed corporate training program. Experienced in all stations of the kitchen and in running a shift. Worked at two large different properties..

Garde-Manger ~ 6 Months- Houston, TX
The Doctors Club
Prepared cold meat and salad department items, created ice sculptures and showpieces for buffets.

Chef Apprentice, 1st Cook, Sous Chef ~ 2.1 Years- Austin, TX
Sheraton Crest Hotel
Learned all stations of the kitchen during apprenticeship. Promoted to 1st cook and then sous chef.

EDUCATION


Certified Dietary Course from Dietary Managers Association
National Restaurant Association Continuing Education (90 hours)
Austin Community College Continuing Education (150 hours)
Communication and Teaching Skills for Chefs (44 hours)
Advanced Teaching Skills for Chefs (30 hours)
Diversity of the 90’s, University of Texas Training Course (42 hours)
Nutrition Home Correspondence Course (60 hours)
Supervision Food Service Correspondence Course (38 hours)
Supervision Skills Training, University of Texas (30 hours)
Marriott Introduction to Management, Washington D.C. (1 week)
Marriott Food School, Washington D.C. (1 week)
Marriott Management Training Course (9 months)
American Culinary Federation Apprenticeship (3 years) (Associates)
Houston and Austin Community Colleges for Apprenticeship
Nassau Community College, N.Y. - Hotel Management (1 year)
West Hempstead High School, N.Y. (4 years)

 

 



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