David LePow

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

Wantagh, NY **793

917-***-****

abna6n@r.postjobfree.com

SUMMARY

Ten years successful experience in food service management.

Professional reputation for prudent cost control.

Committed to excellent service and customer satisfaction.

EXPERIENCE

Aramark Corporation, 03/2000 - 09/2009

Long Island University - C. W. Post Campus

Food Production Manager

01/2008 - 09/2009

Planned, directed and coordinated the activities of production employees in

order to prepare and deliver a finished food product to the serving area

for consumption; purchased and received food and supplies as well as

monitored inventory; maintained food production records as well as planning

and costing of meals; devoted majority of time towards managing food

production activities; directly supervised employees with responsibility

for hiring, discipline, performance reviews and initiating pay increases;

Serv Safe certified; coordinated activities with other departments,

participated in management team meetings, interfaced with vendors and key

service users within client organization.

Farmingdale State College

Executive Chef

01/2007 - 01/2008

Trained and managed kitchen personnel and supervised/coordinated all

related culinary activities; estimated food consumption and

requisitioned/purchased food, selected and developed recipes, standardized

production recipes to ensure consistent quality, established presentation

techniques and quality standards, planned and priced menus, ensured

proper equipment operation/maintenance and ensured proper safety and

sanitation in kitchen; oversaw special catering events and also offered

culinary instruction and/or demonstrated culinary techniques; assisted in

supervision of kitchen personnel with responsibility for hiring,

discipline, and performance reviews; brand management; menu planning and

costing; ensured that requirements for appropriate sanitation and safety

levels in respective areas were met; Serv Safe certified; coordinated

activities with other departments, participated in management team

meetings, interfaced with vendors and key service users within client

organization.

Palm Springs Aerial Tramway

Sous Chef

07/2006 - 01/2007

Trained and managed kitchen personnel; supervised/coordinated all related

culinary activity; estimated food consumption and requisitioned/purchased

food; selected and developed recipes; standardized production recipes to

ensure consistent quality; established presentation techniques and quality

standards; planned and priced menus; ensured proper equipment

operation/maintenance and ensured proper safety and sanitation in kitchen;

oversaw special catering events; assisted in start-up and special events at

other accounts, locally and out of town; HACCP Team Leader.

Angel Stadium of Anaheim

Sous Chef

07/2003 - 07/2006

Trained and managed kitchen personnel; supervised/coordinated all related

culinary activity; estimated food consumption and requisitioned/purchased

food; selected and developed recipes; standardized production recipes to

ensure consistent quality; established presentation techniques and quality

standards; planned and priced menus; ensured proper equipment

operation/maintenance and ensured proper safety and sanitation in kitchen;

oversaw special catering events and Luxury Suites; instituted externship

programs with several local culinary schools; assisted in start-up and

special events at other accounts, locally and out of town; on-site Safety

Officer and HACCP Team Leader.

Nassau Coliseum

Executive Chef

09/2001 - 07/2003

Trained and managed kitchen personnel; supervised/coordinated all related

culinary activity; estimated food consumption and requisitioned/purchased

food; selected and developed recipes; standardized production recipes to

ensure consistent quality; established presentation techniques and quality

standards; planned and priced menus; ensured proper equipment

operation/maintenance and ensured proper safety and sanitation in kitchen;

oversaw special catering events; instituted externship program with NYIT,

Culinary Arts Program.

The Diamond Club at Shea Stadium

Executive Sous Chef

03/2000 - 09/2001

Planned, adjusted, and executed menus; food cost control; inventory

control; quality control; food presentation and appearance; proper

sanitation and food handling procedures; supervised and scheduled staff

members in three separate kitchens; customer relations; on-site HACCP Team

Leader. Other duties included on and off premise catering, daily payroll,

assisted in management of Grill Room, hired and trained new employees, and

coordinated daily activities between front and back of house.

EDUCATION

Associates Degree, Occupational Studies, Culinary Arts, October

1996

The Culinary Institute of America, Hyde Park, NY

REFERENCES AVAILABLE UPON REQUEST

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