Barry Grohosky

Email: abqak6@r.postjobfree.com

Address: * ***** ****

City: Levittown

State: NY

Zip: 11756

Country: USA

Phone: 516-***-****

Skill Level: Director

Salary Range: $75,000

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Barry Grohosky

3 Penny Lane

Levittown, NY 11756

Cellular 516-***-****

abqak6@r.postjobfree.com

Professional Goals

My goals are to obtain a position with a company that allows growth where I can use my skills as a professionally trained Executive Chef and highly experienced Sales person to obtain professional working

relationship that both rewards myself the company I work for or represent.

Highlights of Qualifications:

Highly skilled Executive Chef trained in all aspects of a professional kitchen

and Experienced Sales person.

Professional Accomplishments

Proficient in Microsoft Word Excel

Employment History

2010 to Present: Owner/Operator Grohosky Distributing Corp.

Distributing Spices and Soup bases for R.L. Schreiber Inc Based in Pompano Beach Florida. My Distributorship includes a all of Long Island, Brooklyn, Queens and Manhattan in New York, My Customer base includes all facets of the food industry, from Delicatessens to high end Restaurants. Personally delivering the highest quality spice and soup base products in food industry.

2004 - 2010: General Operations Manager/Director of Sales Sterling Caterers Bethpage NY 11714

Run daily operation of multi room catering facility, personally

responsible for 1.5 million dollars in yearly sales, schedule staff weekly,

oversee booked events, insure customer satisfaction, have weekly BEO

(banquet event order ) meetings with Chef and banquet staff to ensure

a smooth running operation

2003 to 2004: Executive Chef

Huntington Townhouse Huntington NY

Ran kitchen and supervised up to 40 staff in hot and cold kitchens and 18 person maintenance

crew, for the largest catering facility on the east Coast. prepared all

soups and sauces, butchered all meats, delegated different duties to

kitchen crew in order to run an efficient kitchen and ensure that all

parties went off on time and with a extremely high quality of product,

analyzed menu's placed orders with purchasing director, orchestrated

and delegated jobs to a crew of 22 cooks and preparation staff, was

responsible for low food cost and low payroll costs as well

2002 - 2003 Executive Chef / General Manager

Oliveri Restaurant Group Babylon NY

Responsibilities included all purchasing for 120 seat Seafood

Restaurant, direct a staff of 4 cooks to prepare cook and serve Lunch

Dinner. Butchered all meats, repapered soups and sauces for

restaurant. Trained new staff, hired and fired as needed, ran entire

Restaurant with absentee owner. scheduled all staff for restaurant.

1999 - 2002 Executive Chef

Chef Anthony's Restaurant Wantagh NY

Ran kitchen and supervised 2 cooks an 4 maintenance crew, prepared

all soups and sauces, butchered all meats, delegated different duties to

kitchen crew in order to run an efficient lunch and dinner service. Was

responsible for ordering and inventory and keeping a low food cost

1991 - 1998 Executive Chef

Imperial Manor Caterers Bethpage NY 11714

Supervised culinary staff of 8 person and maintenance staff

of 6. was responsible for all ordering of food and non food items for

multi room catering hall. worked with and oversaw staff and ensured

proper preparation and execution of food products for booked

functions, Executed weekly BEO meeting with FOH staff and coordinated

timing for execution of booked functions, was responsible for all food

and labor cost for kitchen

Education:

West Hempstead High School (Diploma)

1977 (not Completed) Culinary Arts

Culinary Institute of America Hyde Park NY

Studied all aspects of the culinary field

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