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April 9, 1992 TO WHOM IT MAY CONCERN: RE: Patrick J. Thomas, Executive Chef Patrick Thomas started his career with Sam Boyd’s Fremont Hotel and Casino on April 1, 1991. The Fremont is a full service hotel resort with an average yearly volume of 13 to 14 million dollars in food sales. Our facility has a 24-hour coffee shop, Chinese kitchen, buffet, employee dining room, specialty house, snack bar and Tony Roma’s. Patrick as our Executive Chef oversees all back of the house operations dealing with food and is responsible for food costs, labor, inventory, personnel hiring, firing, training, and all other matters pertinent to the back of the house food operation. Chef Patrick is in direct supervision of over 153 employees. These include 5 Sous Chefs, 14 Specialty Line Cooks, 6 Sauce Cooks, 27 Intermediate Cooks, 1 butcher, 1 Butcher’s Helper, 5 Helps Hall Cooks, 5 Helps Hall Runners, 7 Pantry Employees, 23 Food Preps, 8 Food Runners, 5 Stewards, 1 Executive Steward, and 46 Kitchen Utility Workers. Chef Patrick is a very “hands-on” Chef and very conscientious about overseeing the entire food operation. He is a very “people” oriented chef and can often be seen at our Paradise Buffet personally welcoming and talking to our customers. Patrick is very enthusiastic and a hard worker who is very efficient in running the food operation. In one short year he has earned the confidence of hotel management, employees and customers alike. Chef Patrick is truly a great asset to our organization and always goes out of his way to measure up to our expectations. He runs the back of the house operation with the total expertise one would expect from a well-rounded Executive Chef. Cordially, |
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