OVERVIEW

James Extensive professional cooking and kitchen management experience. Exemplary

leadership qualities and professionalism, backed by a consistent, verifiable record

Lenzi of achievement.

AREAS OF EXPERTISE

> Executive Chef Master Chef designation

Training and development specialist; teaching instructor

Specializing in Italian, Successful catering experience

French, & Continental Maximizing kitchen productivity and staff performance

Adaptability to new cuisines and market trends

Fine Dining Cuisine

EXPERIENCE

07/2008 – 07/2014

Haakon’s Hall- 1187 Amsterdam Ave., New York, NY 10027

Executive Chef/Proprietor

Planned and developed a fine dining establishment in Morningside Heights.

Featured in the New York Times, NPR, MSNBC, to name a few.

Restructured menu and service approach to more adequately serve the

Columbia University area.

Managed front and back of the house operations.

Responsible for all inventory and purchasing

All menu development and hiring

04/2000 – 07/2008

The Mill at Spring Lake Heights – 101 Old Mill Road, Spring Lake Heights, NJ 07762

Executive Chef

Successfully reduced the restaurant’s annual food and labor costs by 25 %

through proper budgeting, scheduling and management of inventory.

Planned the menus with the clients for special occasions.

Menu Development and inventory control for iconic high- capacity New Jersey

restaurant banquet hall well known for special events

05/1993 – 05/2000

Levana Restaurant – 141 West 69th Street, New York, NY 10023

Executive Chef

As Executive Chef, gained an intimate knowledge of Kosher cuisine

Hands on direction of the kitchen in NYC’s premier kosher restaurant

Successfully ran Passover Hyatt Dorado, PR, leading the culinary teams and

420 West 119th Street

working closely with rabbinical supervisors on dining service of 500 guests per

Apt 36

seating

New York, NY 10027

646-***-****

acgh3z@r.postjobfree.com

03/1998 – 02/1993

Symphony Café – 950 Eighth Avenue, New York, NY 10019

Executive Chef

Planned, developed, and opened this first class fine dining restaurant in West

Midtown NYC

Managed kitchen staff by recruiting, selecting, hiring, orienting, training,

assigning, scheduling, supervising, evaluating and enforcing discipline when

necessary

01/1980 – 02/1988

Café des Artistes – West 69th Street, New York, NY 10023

Executive Chef

Chef de Cuisine and then Executive Chef in the world famous restaurant under

the legendary George Lang. International coverage on TV, Radio, and prints.

New York Times awarded 3 stars

02/1978 – 01/1980

Close Normand – 42 East 52nd Street, New York, NY 10027

Chef de Cuisine

Hands-on direction of the kitchen in venerable restaurant featuring classic

French cuisine

06/1976 – 01/1978

Ciga Hotel – Rome, Italy

Apprentice – Front and Back of the House

Extensive training program in one of the world’s top hotel organizations,

apprenticeships in Rome, Sicily, Sardinia, Malta and North Africa

EDUCATION

1976

Culinary Institute of America – Hyde Park, New York

Associate of the Arts: Culinary Arts

Honors Graduate

REFERENCES

References are available upon request.

Page 2

Contact this candidate