Steven J Reich
Cape Coral
Fl 33904
Cell no: 718-***-****
Dear Sir/Madame
My name is Steven J Reich I am originally from New York and moved to SW Florida to work for my family that job ended and I am looking for a new position. I am a strong believer in making my food from scratch and I am looking to work for people who when it comes to food have the same ideals as I do and want and need a Chef that cooks from scratch and is creative. So far this has eluded me here, I am loyal, hardworking, knowledgeable and very passionate about food and I believe I would be an asset to any business.
Please take a moment to review my resume and if you are interested then please contact me.
Thank you for your consideration
Yours Sincerely
Steven J Reich
Steven J. Reich CEC, CPC
3117 Academy Blvd.
Cape Coral Florida
33904
718-200 4879cell
acqfn9@r.postjobfree.com
QUALIFICATIONS
Consulting Chef:
East End Café, Bert McPhillips, Prince Street Café, 103 Second Ave., Hard Rock Café (NYC,Boston, Washington), J.F. Shrimp, Ellen's Stardust Diner, Dante's Cucina Fresca La Vigna, Trottoria dell' Atre,Preparations For Wolfgang Puck on Good morning America, Razog Ballroom,Bistro NY, Technical advisor to the "Cooking with Joe Tuna Show",BBRG(Brio/Bravo)
Research and Development:
De-lite-ful Diet Foods Inc., Stay Slim Inc. and Every bodies Diet Inc.
EMPLOYMENT:
2/14-present
Twisted Vine Bistro
Down Town Fort Myers,Fla
Executive Chef
Rated In The top 10 Restaurants ‘of Southwest Florida by USA Today (3/14)
6/12-1/ 14
Fresh Catch Bistro/Junkanoo
Fort Myers Beach Fla.
Executive chef
5/11-6/12
The Blue Giraffe
Sanibel Island Fla.
Executive Chef
Winner of “Best Seafood” Taste of the Island competition, Sanibel Island 2011
Responsible for all aspects of kitchen staffing and training/Reduced food costs
Wrote all menus/Managed Back of house payroll/All food ordering
Planned all catered affairs
1/09 –5/11 Beebo Seafood
Brooklyn New York
Executive Chef
* Responsible for all aspects of Kitchen procedures, training and staffing.* Reduced Food costs
* Planned all Catered affairs* Wrote all menus* Ordered all foods
* Research and Development of new menu ideas* Created a line of very high end menu items (all homemade nothing bought)
5/05-1/09: Walkers
NewYork City., N.Y.
Head Chef Winner of best Cheesecake Taste of Tribeca 05, 06, 07
Responsible for all aspects of kitchen staffing and training
§ reduced food costs § Wrote all menus
§ All food ordering § Planned all catered affairs
2001-2005:Hanratty's Restaurant
NewYorkCity,NY
Head Chef
§ reduced food costs§ Wrote all menus§ All food ordering
§ Produced Fine Homemade desserts, soups, chili's, sauces and entrees
§ Planned all Catered affairs* Responsible for all aspects of kitchen staffing and training
1996-2001 Café Europa/Pax
NewYorkCity,NY
Executive Chef/Opening Chef
Director of Operations: Henry Katz
* Responsible for all aspects of Kitchen procedure and staffing.* Reduced Food costs
* Wrote all menus * Ordered all foods
* Produced Fine Homemade desserts, soups,stews, sandwiches,wraps, chili's,sauces, entrees,Panini and salads
* Research and Development of new menu ideas * Trained kitchen staff and opened four units
1994-1996 Roslyn Claremont Hotel/Café Europa Roslyn Long Island.N.Y
Executive Chef/Pastry Chef
Food and Beverage Manager: Andrea Garcia
1992- 1994 Fish Tails Limited D/B/A …And Then Michael's, Four Seasons Yachts, Rookies
And Cactus Grill Queens New York City NY
Head Chef
Manage /Owner: Michael Falco
1990-1992 Marylou's New York City N.Y.
Head Chef
Manger/Owner Peter Baratta
1984-1990 BPLE Inc. D/B/A New York City N.Y.
The Maestro, Chita Restaurant, Dante's Cucina Fresca
Executive Chef / Corporate Chef
Manger/Owner: Peter Mirabella
1978-1984 Columbus Café Corp., D/B/A
The Saloon, Perretti's Italian Café, Nanny Rose, The Museum Café New York City
Opening Chef/ Executive Chef
1973-1978 Fiorello's Italian Café New York City
Prep Cook, Pizza Maker, Pasta Cook, Rounds men, Sous Chef, Head Chef
EDUCATION
Nassau community College: N.Y. S. Restaurant Management Program
* Food and Beverage Cost Analysis and control
* Employee hiring and Training
* Financial Planning, Concept Planning, and Hospitality Law
Food and Maritime Trades High School N.Y.C, N.Y.
* Courses studied : Baking, Catering, Cooking, Meat Cutting, Cake Decorating, and
* Food Purchasing
* As part of the work study program I work at the following : The St, Moritz, Park Lane Hotel,
* Sign of the Dove, Camp Orin-sekwa, and Fiorello's Italian Café
New York City Food Protection Course
* Received Certificate No. 92-8816
* Member of :
The International Chef's association, Inc.
* American Culinary Foundation Big Chapter