Jeffrey Rotz

Great Chef Looking for Position

Anthony Miller’s Resume 

Anthony Miller is an award-winning Certified Executive Chef and food competitor with twenty years of international culinary experience and over twenty-five years working in restaurants and hotel resort properties.

Born Tommy Anthony Miller in Dallas Texas, he found a passion for the food and beverage industry at the age of nineteen. After cooking in various steak house restaurants for five years. His desire to become a chef motivated him to enroll into El Centro College located in downtown Dallas as an apprentice and worked at the historic Adolphus Hotel in 1989.

At the age of twenty-three, Anthony worked as a sous chef for celebrity chef Aver Samuel and quickly realized his own potential becoming an Executive Chef one day. Anthony’s fast-moving life matched his ability to gain new skills and his ambition pushed him beyond Dallas, Texas and obtaining positions in Charlotte, NC, Baltimore, MD, Puerto Rico, and Las Vegas. Since his arrival to Jamaica in 2005, Anthony has excelled tremendously working for five-star resort properties as executive chef.

His drive for food competitions has resulted in many gold medals on his journey as a chef. His successes includes; 2009 Salt Fish Champion Chef, in Kingston Jamaica, sponsored by The Norwegian Seafood Export Counsel, accompanied with a media trip to Norway.

In 2011, Anthony competed with the Jamaican Culinary Team and achieved an individual gold medal and Team gold medals in the Certified Angus Beef Mystery Basket competition in Taste of the Caribbean annual Culinary event held in Miami, Florida.

In September of 2010 and August of 2012, Anthony was a guest chef in Johannesburg and Cape Town South Africa, where he delivered spectacular wine dinners sponsored by The South Africa Ministry of Arts and Culture in collaboration with The Jamaican High Commission Consulate in Pretoria, South Africa.

Anthony recently, held the position of Executive Chef, for PB&J Resort in Negril Jamaica for eight years and in 2016 yet another successful year, won “Best Cuisine of the year,” for an all-Inclusive Resort property in Jamaica by The Gleaner Newspaper Awards, held in Montego Bay annually. Anthony’s reputation as a Chef locally and internationally clearly defines him, as one of America’s best chefs today.

 

Chef Bob Ponsi

Tomorrow, April 5th is the anniversary of the passing of another great friend, Robert “Chef Bob” Ponsi. Chef Bob will always be remembered by many of the Lake County School’s Culinary Arts Students. Bob would give his time to teach Baking & Pastry Arts to many of them. Chef Ponsi was the first Chef to join Chefs Helping Chefs in both Domestic and International training. Bob was instrumental in the starting the support to the Annual Navy’s Birthday Ball which we volunteered to go to Atlantic Undersea Test and Evaluation Center (AUTEC) Andros Island. It started out  with Robert Ponsi, Tom See, and myself. We did this for 5 years and many others joined us. Matthew & Laura Stone Dennis, Marcus Herrington & Laura Herrington, Allyson  Warner Roberts, Corrie Roberts, Chelsea Medley, Tarah Philotoff and others who supported us back in Lake County. I think 2010/11 was our last year doing this. I  understand the Nora Galdiano and SYSCO Central Florida is providing the support.

Helena E. Osborne-Ponsi thank you for introducing Bob to us. Through that introduction, Bob was able to change so many lives. Bob is missed and loved by so many. I think about him often and could never thank him enough for all of his support. I know Bob is up in heaven looking over us.

Bryan Frick

 

 

 

Chefs Helping Chefs Proudly Supports Chef Bryan Frick for ACF Southeast Regional Vice President.

Chef Bryan’s Contact information:
                                                                                     Phone: 407-473-2278
                                                                                  www.facebook.com/bryanfrick
Email: Fricknacf@gmail.com

Proven Culinary Leadership

Message from Chef Bryan Frick:
We are getting closer to two important dates in the month of April. First, Monday the 19th paper ballots are mailed but also, a date important to all of us, Monday April 26th.
Why April 26th? Well on that day, the electronic ballots will be available for all the candidates running for ACF Board of Directors positions. I’m guessing that most of you have made your decisions, but if you have not, let me remind you of some very important facts that I hope will turn you in my direction.
I am Chef Bryan Frick, and I am asking for your support to become the SE Region Vice President. Just as a reminder, here is a brief outline of my platform.
My most important efforts will be recruiting students within apprenticeships and accredited programs to foster growth; adding student representation to the regions; aggressive marketing to be “The Leader in Foodservice Professionals”; Establish an income based membership fee; “Job One”: get the fiscal house in order and pay off debt; establish accountability.
“By having demonstrated my social and culinary activities, I will continue to strive for the betterment of the Federation and provide the resources to foster the growth of the profession”.
I humbly request if you would share this information by posting it on your website, presenting it at your April/May chapter meeting. Deadline for voting is the 10th of May.
My personal phone number is 407-473-2278 for any questions. Please feel free to share with me any of your chapter’s concerns for the betterment of the chef’s association that I can support when elected into office.
Sincerely,
Chef Bryan Frick CEC, AAC, HGT
Adapt | Transform | Re-invent

Sous Chef Wanted in Miami Area

Sous Chef needed in the Miami Area.  Contact Juan Trueba at jc.trueba@lsgskychefs.com

Indian Spring Country Club – Sous Chef Needed

Indian Spring Country Club located in Boynton Beach Florida is looking for a Sous Chef to join their Culinary Team.  Send your Resume to Chef Javier Laurie, CEC, WCEC

Quail Creek Country Club – North Naples Florida

Job Opportunity

Quail Creek Country Club is a private, residential golf and court sports community located in north Naples, Florida. With over 700 members, two 18 hole golf courses, 11 tennis courts, 6 pickle ball courts, and a brand new state of the art fitness, golf, and court sports center, their facilities are open and busy year-round .

They are hiring for 5 positions: Server, Server Assistant, Banquet Cook, Line Cook, and Expeditor. The ideal candidates for the 5 positions have professional club/restaurant experience, great communication skills, and take pride in their work.

These positions are full time, year round positions. A competitive benefits package will be provided to the candidates selected for employment. Qualified candidates will be versatile to work in both a la carte and banquet settings. They are an EOE and Drug-Free workplace; all candidates must complete and pass a background check and drug screen.

If you are interested in applying for any of the positions, please contact Scott Ross at sross@quailcreekcc.com with your resume and contact information. 

ServSafe Food Protection Manager’s Refresher & Examination April 17, 2021

Pelican Golf Club is seeking an Executive Pastry Chef to Lead the Team!

The Pelican Golf Club is seeking an experienced Executive Pastry Chef to lead the pastry operation.

Description:

Manages and coordinates all activities for the Pastry Cooks engaged in the preparation of desserts, pastries, confections and ice cream all made in house from scratch production. Oversees all pastry food service within the Club and its 2 restaurants. Ensures that the quality of pastry is up to Pelican standards and ensures all of the needs of the members are being met and the facilities are maintained properly. Hires, trains and develops the Pastry Cooks.

To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Essential Duties & Responsibilities include the following. Other duties may be assigned as the club evolves.

  • Plans production for pastry department according to menus and/or special requirements.
  • Supplies recipes for, and suggests methods and procedures to pastry cooks and oversees employee skill development.
  • Fashions table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings.
  • Monitors staff hours and production to ensure adequate staffing, controls costs and maintains production records.
  • Checks daily functions and ensures that all items are ordered, accounted for and produced on schedule. Coordinates future functions and events with the Executive Chef and other staff members.
  • Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as Pelican.
  • Secures continuous feedback from Restaurant Managers, members and owners as to members satisfaction regarding bakery items.
  • Seeks continual improvement to products to affect cost efficiencies without reduction in quality.
  • Develops tests and implements new products and ensures quality control of all bakery items. Checks restaurant outlets on a daily basis to ensure pars and consistency of club products.
  • Creates special desserts and recipes. May create certain desserts using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the dessert is prepared and tastes appropriately.
  • May have to taste (taste is defined as sampling a small portion of an item) a member’s food item which contains alcohol as an ingredient in response to a member complaint regarding the dessert item.
  • Controls ordering and purchasing of all bakery supplies and goods.
  • Manages staff responsibilities including interviewing, hiring, training, coaching and counseling.
  • Communicates with members, co-workers, management in a courteous and respectful professional manner.
  • Conforms with and abides by all regulations, policies, work procedures and instructions.
  • Exhibits and maintains a professional demeanor to reflect a positive image of Pelican.
  • Performs other duties as assigned by the Executive Chef.

Supervisory Responsibilities

Directly supervises two-three employees in the Bakery. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, firing, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Reasoning Abilities

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather); extreme heat (non-weather) and vibration. The employee is occasionally exposed to work in high, precarious places and fumes or airborne particles.

Please send a professional resume and portfolio with interest. Good base salary, health/dental benefits available along with vacation and PTO time.

 

 

 

Congratulations to Chef Juan Cruz Acosta

Chef Juan Acosta, CEC®, WCEC for becoming a Certified WorldChefs Executive Chef. Chef Cruz has worked very hard to accomplish this arduous task. We are all very proud of him. Chef
Cruz Jhonn, what is your next goal?

Congratulations Chef Calderon & Chef Gandia!

Chef Israel Calderon, WCMC, CEC, CCA

for completing his certification as

WorldChefs Certified Master Chef

 

 

 

 

 

Chef Alexander Gandia, CEC, WCEC for completing his certification as
World Chefs Certified Executive Chef

 

 

We are very proud of these Chefs for completing such an arduous task.

 

Recent Posts

Training

October 16th, ServSafe refresher and certification exam at One Fat Frog, Orlando Florida