Chef & farmer trael the world!

Full CV / Resume

Nadav Mille
SUMMARY OF QUALIFICATIONS
Passionate and knowledgeable chef with ten years’ experience in various culinary settings, from high-volume fast paced restaurants to AAA rated gourmet establishments. Detail oriented, organized, strong leadership skills and very high quality production skills.
WORK EXPERIENCE
Sous Chef (8/2014 – present)
Michael’s On the Hill
• Daily work and supervision on the line at a high-volume, fine dining establishment.
• Ordering, inventory control, menu design etc.
Sous Chef (12/2014 – 8/2015)
Topnotch Resort & Spa
• Operational chef at The Roost in charge of daily activities, lunch & dinner service, ordering and menu design
• prep and service for events and banquets
Bread Baker (4/2014 – 12/2014)
Patchwork Farm and Bakery, East Hardwick, VT
• Mix, form, bake and deliver variety of breads using tradition sourdough baking techniques and wood-fired ovens.
Sous Chef / Production Chef (10/2012 - 9/2013)
Country Club of VT, Waterbury Center, VT
• Production Chef in charge of all daily kitchen operations, menu development, specials, inventory and ordering, costing etc.
• Managed a team of 6-8 cooks and kitchen personnel through weekly dining service, member events and private banquets for up to 250 guests.
Cook (2/2011 - 12/2011)
Sterling College, Craftsbury Common, VT
• Used basic menu guidelines to plan and produce high quality fresh meals for up to 200 students and faculty.
• Catered to a variety of special needs on a daily basis such as vegan, gluten free, specific allergies etc.
• Sterling being a teaching kitchen I worked with students and taught them new skills every day.
General Manager (11/2009 - 8/2010)
MUTM, Inc., Philadelphia, PA
• Managed team of 10 employees, including scheduling, hiring, training & disciplining.
• Managed three full service shifts and catering and delivery orders.
• Coordinated, executed and managed catering events for up to 500 guests.
• In charge of day-to-day operations, trouble shooting, customer service etc.
• Payroll, costing, ordering, inventory, work with subcontractors, quality control, etc.
Banquet Cook (9/2008 - 4/2009)
Culinary Concepts, Philadelphia, PA
• High end high volume catering kitchen.
• From buffet style to plated dinners for up to 1000 people, including 2009 Presidential Inauguration.
Chef Garde Manger (4/2008 - 5/2008)
Scottsdale Resort & Conference Center, Scottsdale, AZ
• Managed the Garde Manger kitchen of a AAA 4 Diamond resort.
• Reorganized work stations and methods to improve production times by over 50%.
• In charge of inventory, scheduling, ordering, purchasing, coordinating and kitchen production for various resort venues.
• High volume production of both buffet style and plated menus for parties of up to 900 people.
Cook II (6/2006 - 3/2007)
The Grille at the Fairmont Orchid, Kohala Coast, HI
• In charge of daily butcher requisitions and maintaining inventory.
• Restaurant was re-awarded 4 Diamond status by AAA during my employment term.
• Gained experience in local Hawaiian and Polynesian cuisines
EDUCATION
AOS Culinary Arts
Culinary Institute of America
Hyde Park, NY
Graduated with GPA of
Completed full internship program and rotation in campus Italian (Caterina De Medici) and French (Escoffier) Restaurants
ADDITIONAL QUALIFICATIONS
Fluent English, French, Spanish & Hebrew.
Excellent computer skills.

Bru Mille
Summary
• Demonstrated organizational, communication and leadership skills through the successful implementation of international course of study in Israel for Sterling College students as part of capstone project.
• Strong work ethics, attention to detail, team player.
• Fluent English & Hebrew
Education
in Sustainable Tourism 2013
Sterling College, Craftsbury Common, VT
• Minor in Draft Horse Management, graduated with GPA
• Capstone project involving design, logistics and implementation of International Academic Service Learning course in Israel
• Agricultural coursework in Animal Science, Livestock Management and Farrier Science
Wilderness First Responder & CPR, SOLO 2011

Career History and Accomplishments
Sanitation Coordinator, Butternut Mountain Farm 11/6/2014 - present
• Sanitation in a food production environment
• Coordinate daily team schedule
• Manage weekly sanitation VMI inventory
Production Associate, Knee Binding LLC 9/10/2013 to 11/5/2014
• Assembly and production of alpine ski bindings.
Farm hand, Wildbranch Valley Farm Summer seasons 2012-15
• Worked both in a group and independently, both in gardens and with chickens, beef herd & sheep.
• Tillage, seeding, transplanting, weeding, harvesting, greenhouses, washing & bring to market
Server/Bartender, ClubCorp 8/1/2007 to 3/30/2010

• Front of the house duties, including bartender, server, banquet server and banquet floor captain
• Food handler’s certificate in AZ and PA
Sales Clerk, Tropical Heat Wave 10/1/2006 to 7/1/2007

• Retail sales
Administrative Assistant, Jackson Lewis LLP 8/1/2003 to 4/5/2006

• Performed all secretarial duties including, but not limited to, s, typing, filing, scheduling and travel arrangements for multiple lawyers.
• support and database management for the immigration department
Assistant, Prime Minister’s Office, Jerusalem, Israel 10/1/2000 to 11/1/2001

• Design presentations and standpoint documents using PowerPoint, Word and Flash.
• research and information retrieval for the staff