*** ********** *****

Ronkonkoma,NY *****

Home Phone 631-***-****

Cell Phone 631-***-****

O abnad1@r.postjobfree.com

Sous Chef

Being a Professional Chef of 20 plus years has gained me the following skills and

experience.

Menu Design Ki tchen Management

Special Events S taff Management

Catering & Planning P roject Management

Customer Service Inventory Control

B usiness/Revenue Growth P urchasing

T raining Team Building

Cost Reduction

Core Competencies

Expertise in culinary t rends, such as food preparation, Menu development, Event planning

and Inventory/Purchasing Control. I possess solid communication and team building skills,

t he ability to multi-task while still maintaining outstanding time management skills. I am

experienced in a wide range of cuisines. I possess experience working in a union

environment.

P rofessional Profile

Zone Manhattan Ordered, prepared and expedited the product for 250-300

clients

Bronx,NY daily to include breakfast, lunch and dinner and 2

snacks per client.

8/2009 to 12/2009 I ncrease in profitabili ty by streamlining labor and

cutting food cost.

H il ton Rye Town I created Banquet menus and production logs. Responsibilities

i nclude

Rye Town, NY ordering, preparing and executing all banquet functions for

u p to 1500

3/2008 to 5/2009 people,scheduling staff.

I i ncreased profitability by minimizing waste and increased sales

by one on one interaction with guests.

Doubletree Responsible for overseeing all outlets to include banquets. I

O.P Kansas implemented and maintained t ime and temperature logs

a long

12/2003 to 3/2008 with ensuring all outlets were HACCP compliant.

M ar r iott Responsible for all aspects of Allie’s American Grill as well

as

O.P Kansas playing a supporting role to the Tappan Outlet.I increased

12/1999 to 11/2003 revenue by implementing recipe cards and by using records.

H yatt Regency I created and put in place menus for the Skies Restaurant.

Kansas City, MO Completed all ordering of product to include specialty

i tems.

11/1992 to 11/1999 I created Station Pars and specials to reduce waste and

I ncrease profitabili ty. I worked closely with the Garde

M anger

Sous to create menus and implement production

p rocedures.

I created an effective means of communication between

banquets

and stewarding for off premise needs for plated functions

of up to

3000 people.

Certification/Training

ServSafe #5614293 Exp.11/6/2012

CPR certified 6/26/2008

H il ton Diversity Tier Workshop l, ll, lll 2/2007

Hotel and Motel Association of Greater Kansas City Mid America Hospitality Forum 1999

Hyatt University Interaction Management Training 1999

Awards

Manager of the Quarter 7/1/2004

Certificate of Appreciation 8/24/2004 The United States White House

Certificate of Participation, Kansas City Winter Ice Fest 1/14/2005 Issued by GKCRA

E ducation

Associates Degree

Additional skills

Talented in Fruit and Ice Sculptures

References available upon request

Contact this candidate