Dave Manaog
Mobile: 1-(702)-541-1443 			E-mail: davemanaog@gmail.com

Employment History            
     Pierre Gagnaire's Twist at the Mandarin Oriental, Las Vegas             11/2009-Present
     PASTRY COOK and BAKER				                        *Opening Team*
     Duties: -Daily prep., setup, execution and breakdown of the restaurant dessert section.
                  -Production of plated components for desserts on the daily-changing dinner menu.
                  -Artisan bread production for all hotel outlets, including Pierre Gagnaire's Twist.

     First Food & Bar at the Palazzo, Las Vegas				04/2009-10/2009
     PASTRY COOK and BAKER						*Opening Team*
     Duties: -Daily prep., setup, execution and breakdown of the restaurant dessert section. 
                  -Menu development and testing of seasonally-changing special plated desserts.
                  -Lead section trainer for all incoming pastry and baking staff, including sous-chefs.
      
     Pips Cucina and Wine Bar at the Aliante, North Las Vegas	            10/2008-Present         
     PREP COOK and LINE COOK				                        *Opening Team*
     Duties: -Daily prep., setup, execution and breakdown of the restaurant garde manger section.
                  -House-made pasta production including filled pastas, shaped pastas, and noodles. 
	      -Restaurant prep. for all stations; including all sauces and some protein fabrication. 

     Thomas Keller's Bouchon Bistro at the Venetian, Las Vegas	            04/2005-07/2008
     PASTRY CHEF DE PARTIE and BAKER 
     Duties: -Daily prep., setup, execution and breakdown of the restaurant dessert section.
                  -Breakfast pastry production including quick breads and basic viennoisserie.                                       
                  -Artisan bread production of traditional European yeast and starter-risen doughs. 

Capabilities/work experience
•	Five years' experience as a Cook; Four years' experience as a Pastry Cook and Baker.
•	Primary kitchen background well-rooted in fine dining, mainly French Haute Cuisine.
•		Well-versed in the basics of Classical French Pastry, Plated Desserts, and Artisan Breads.
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•	Education
•	     Le Cordon Bleu College of Culinary Arts, Las Vegas
•	     Associate of Occupational Science Degree, Culinary Arts 		            11/2006
•	     Le Diplome de Cuisine au Le Cordon Bleu Internationale		11/2006
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•	     South Eastern Career and Technical Academy, Las Vegas
•	     Nevada High School Diploma, High Honors, Culinary Arts		            06/2005
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•	activities/achievements/volunteer work
•	·	Restaurant Stage, Inox Restaurant, McLean, 10/2009
•	·	Volunteer, Share Our Strength: Taste of The Nation, Bouchon, Las Vegas, 06/2008 
•	·	Senior Member, Les Amis d'Escoffier Society, Las Vegas, 09/2007