SURNAME Longo GIVEN NAMES Antonio Carlo ADDRESS P O BOX.147 Flinders Lane Melbourne 8009 Australia TELEPHONE 0404 164 388 Email Address tonylongo2@hotmail.com DATE OF BIRTH 4th November 1950 PROFESSIONAL QUALIFICATIONS ENALC Certificate of Catering (2 year full-time Rome, Italy course) 1968-1970 DEMONSTRATED ABILITIES Specialist in French Classic, Italian and International Cuisine Experience in Australia, New Zealand, Europe and UK Confident and experienced in coordinating large-scale functions and cocktail parties Work well under pressure in a busy and dynamic kitchen Creative in menu planning and food presentation Effective staff recruitment and management Experienced in setting up new restaurants, including kitchen design, researching appropriate equipment, recruitment, menu planning and percentage EMPLOYMENT Organisation Position Da Vinci Restaurant Head Chef South Yarra Melbourne 1997 2003 Australia 1985-1987 This up- market cafe served contemporary cuisine including, French and Italian. It was a busy cafe seating 120. Many clients were regular patrons enjoying the varied and exciting menu which was changed often. Duties included •Supervising 10 staff •All aspects of kitchen management •Regular menu changes Renato Restaurant Executive Chef Cheltenham Melbourne 1994 1997 Australia Ttraditional Italian cuisine. The trattoria seated 130 and was a busy and popular eating venue with a large turnover. Duties included. Supervising 20 staff •All administrative duties •Supervising and training staff •Budgeting •Menu planning and food presentation Catani Bar, Head Chef St Kilda, Melbourne 1992 19994 Australia 1991-1993 This was a busy and popular cafe seating 1991-1994 ISO and specialising in classic Italian cuisine. Duties included: •Supervising and training a staff of 18 •All buying, costing and budgeting •Menu planning •Food presentation Vogues Licensed Bar and Restaurant, Head Chef Richmond, Melbourne 1988-1991 Australia This was an informal cafe/bistro seating 200. •Supervising 20 staff •As above Tiamo Restaurant, Head Chef Lower Templestowe, Melbourne 1987 1988 1987-1988 My position here entailed setting up a new enterprise seating 100. We served traditional Italian cuisine. Duties included: •Designing -kitchen •Researching equipment •Planning menu •Recruiting staff of 15 •Buying, costing and budgeting •Responsible for food presentation and all aspects of kitchen management Cafe neon Head Chef Park St, South Melbourne 1985 1987 Australia 1985-1987 This up- market cafe served sophisticated contemporary cuisine including, Asian, Cajun, South American, French and Italian. It was a busy and dynamic cafe seating 150. Many clients were loyal and regular patrons enjoying the varied and exciting menu which was changed often. Duties included •Supervising 20 staff •All aspects of kitchen management •Regular menu changes Trattoria Pocci, Melbourne Executive Chef 1983-1985 Australia In this restaurant we served traditional Italian cuisine. The trattoria seated 150 and was a busy and popular eating venue with a large turnover. Duties included. Supervising 30 staff •All administrative duties •Supervising and training staff •Budgeting •Menu planning and food presentation Biltmore Restaurant, Bridport Street Executive Chef Albert Park Melbourne 1981-1983 Australia This was a French brasserie seating 180 and employing 30 staff. 1 was employed two months before opening to design the kitchen, plan the menu and recruit staff Le Chateau, Sous Chef Queens Road, Melbourne 1980 1981 Australia Seating 300 this was a Formal French restaurant with Function Rooms which also catered for Cocktail Parties. Duties included Supervising 40 staff •Servicing all aspects of the restaurant and function rooms Jardin's Restaurant, Melbourne Sous Chef 1979-1980 Australia In this position I worked closely with the owner to plan menus. We specialized in French cuisine. As a Chef I developed many skills that prepared me for my subsequent managerial roles. Supervising 12 staff New Zealand Tourist Hotel Corporation Of New Zealand 1973 1979 Between 1973 and 1979 was employed by the Tourist Hotel Corporation of New Zealand. I worked as a Chef de Partie Sous Chef and Head Chef in hotels like the Wellington Travelodge and James Cook Hotel. References are available. ENGLAND The London Hilton Chef Garde Manger 1972-1973 ENGLAND The Keswick Hotel Chef Saucier The Lake District 1972 to September 1972 Hotel Bernasconi, St Moritz Chef Saucier Switzerland 1971-1972 Winter Season Hotel Miramare Italy Gabbice Mare 1970 1971 Summer season On completion of the course I was employed as a Sous Chef for two seasons at two large hotels, one on the Adriatic Riviera and one in Southern Italy. References are available on request. ---------