Douglas Staurulakis

Experience

• 

  Mikes North Restaurant and Crabhouse

  Jan 2012 - Jan 2013

  Line Cook, Bartender, Server,

  - I helped organize and open this restaurant- I was given more responsibility due to my strength and reliability as a worker- I helped manage all 3 bars which involved cleaning, ordering, and organizing- Helped train incoming staff as a line cook, bartender, and server

• 

  The Little Nell

  Jan 2014 - Jan 2014

  Extern

  - I was tasked with prepping and executing service for banquets- I was also a line cook at Ajax Tavern, which specialized in high volume service with elegant and delicious food. - I worked banquets that would range from 15 people to 1,000 people for service. The banquets would range from small breakfast services to giant buffet style parties. We specialized in fine foods as well.

• 

  BRG Hospitality

  Mar 2017 - Mar 2021

  I worked as a Sous Chef at our flagship, Restaurant August and as a sous chef at Willa Jean

  • Sous Chef

    Jan 2019 - Mar 2021

  • Line Cook

    Mar 2017 - Jan 2019
• 

  BRG Hospitality

  Jan 2021 - Jan 2023

  I was Chef de Cuisine of Domenica Restaurant. My rolls included menu development, staff training and inventory control. I was the executive sous chef at Domenica Restaurant inside the historic Roosevelt Hotel. Ran a team of 30 people and was tasked with hiring, training, and inventory management to name a few of my major roles within the restaurant.

  • Chef De Cuisine

    Jan 2022 - Jan 2023

  • Executive Sous Chef

    Jan 2021 - Jan 2022