HAROLD R. ORNER

EDUCATION
Peter Kump’s New York Cooking School 1987
French Cooking, Pastry & Baking
Long Island University, Bachelor of Fine Arts
Major: writing and literature

PROFESSIONAL AFFILIATIONS
Quail Run Club, Santa Fe, New Mexico, Dec 2000 - Aug 02
Executive Chef
All duties and responsibilities associated with Executive Chef position for private club with an eighty seat fine dining restaurant and banquet facility.
Ongoing menu development including costing and pricing for theme buffets, banquets, dining room and special events.Developed and implemented new recipes for both savory and desserts.Trained staff in baking program with both breads and pastry. Reduced food cost by 20 %, and labor cost by 10% with-in first year.

Zia Diner, Santa Fe, New Mexico, Jun 1997- Dec 2000
Executive Chef
All duties and responsibilities associated with Executive Chef position for a
One hundred seventy- five seat high volume restaurant grossing 2.5 million dollars per year. Heading kitchen staff of not less than twenty five full-time employees, while keeping payroll below 16% Successfully Initiated and executed the first major menu changes in twelve years of business. Saw an increase in gross sales, (the first in four years) while keeping food cost between 29% and 30 % Implemented the Diners first wine dinner with the wine and chili festival Developed a profitable retail pastry program, as well as a catering department

The Inn at Snakedance, Taos Ski Valley, New Mexico, Feb 1994 - Apr 1997
Executive Chef
All duties and responsibilities associated with Executive Chef position for a one hundred twenty-five seat gourmet restaurant in sixty- room hotel.
Heading staff of not less than thirteen full - time employees.
Brought gross profits for food and beverage department up to and beyond five hundred thousand dollars in a five month season, while keeping food cost at 29% Implemented in-house baking program which produced gourmet breads, pastry and desserts. Reviewed by Zagat as the best dinning in the Ski Valley.

Ramona's Ltd., Taos, New Mexico Jan 1993 - Feb 1994
Chef/ Wine Shop Manager
Designed, opened and managed highly successful wine shop/liquor store.
Established layout and physical plan of new five hundred seat nightclub and Entertainment complex Designed catering menus and successfully coordinated large events and parties. Implemented and designed catering contracts; worked directly with patrons on Party planning

Rapscallion's Cafe and Catering Co., Kingston, New York Jun 1989 -
Nov 1992
Chef/Owner
Complete administrative and managerial responsibilities for twenty - seven seat cafe. Successful organization and implementation of menu and event planning, including coordination of independent contractors for off-premise catering activities. Hired, trained and motivated staff of not less than eight employees. Achieved a reputation for accommodating a demanding professional clientele with culinary excellence and service. Cultivated significant goodwill value during three and one-half years of operation.