Tony Legrand

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

732-***-****

ac0qen@r.postjobfree.com

Chef - Executive, Sous, Sauté, Banquet

Widely acknowledged and accomplished Chef with over 30 years of extensive and diversified experience in the preparation of Italian, American and Continental cuisine. Excels in interacting with large staffs of all levels in a fast paced restaurant, health care or corporate environment. Highly skilled at creating a dynamic and efficient work setting. Proficient in estimation of food requirements, planning menus, preparing a variety of soups, sauces, desserts and developing original recipes for new menu items. Garnishes creatively, enhancing presentation of platters, displays and buffets. Experienced in monitoring inventory levels, source vendors and maintaining kitchen equipment. Selects, assigns and trains kitchen employees.

Professional Experience

Gourmet Dining Compass Group @ NJCU Jersey City, NJ October 20 2015-Present

Chef D' Cuisine

St. Peters University Hospital New Brunswick, NJ June 2014-August 2015

First Cook

Shift Supervisor of hot food production

NUTRITION MANAGEMENT SERVICES Somerset, NJ January 2012-June 2012

Kitchen Manager/Supervisor

Glatt Kosher assisted living facility

EXECUTIVE SUITE CATERERS Fairfield, NJ 2008-2011

Head Chef

Facilitated menu planning and food preparation for large corporate events and in-flight dining on

personal aircraft

GRAND MARQUIS Old Bridge, NJ 2005-2007

Executive Sous Chef

Planned and organized banquets for up to 600

Prepared soups, sauces and entrees

Created ethnic-specific menus for various events

METUCHEN GOLF & COUNTRY CLUB Metuchen, NJ 2003-2004

Executive Chef

Directed banquet functions for up to 200

Consulted on menu planning for formal dining as well as golf outings and pool-side events

Directed activities of 12 staff members, including hiring, training, scheduling and pay roll

Conducted purchasing and maintained inventory

FERRARA’S RESTAURANT/PRIMA VERA REGENCY Westfield, NJ 2002-2003

Banquet Chef

Consulted staff on menu planning and product consumption for both Restaurant location and

Banquet facility

CLINTON HOUSE RESTAURANT Clinton, NJ 2001-2002

Sauté Chef

Butchered meat and fish in a historic high-end steakhouse

SEASONS RESTAURANT, Edison, NJ 1997-2001

Head Chef

Directed all kitchen operations including food preparation and inventory maintenance

GIOVANNA’S RESTAURANT Plainfield, NJ 1992-1997

Head Chef

Directed all kitchen staff and operations including purchasing and inventory maintenance

Devised menus and led preparation of regional Italian cuisine

COLONIA COUNTRY CLUB Colonia, NJ 1986-1990

Executive Chef

Organized meals for weekly golf outings

Developed menus for various themed events

Supervised kitchen staff of 10

RISTAURANTE GERRINO Hoboken, NJ 1985-1986

Sauté Chef

Butchered meat and fish

Prepared all mother sauces

Worked all stations on the line

HILTON HOTEL Secaucus, NJ 1984-1985

Executive Chef

Forecasted for banquets and buffets for up to 400 and directed a la carte restaurant

Supervised kitchen staff of 24

Monitored payroll

Education

AMERICAN CHEF’S REGISTRY California

Inscribed, 1990

HOTEL RESTAURANT MANAGEMENT Scranton, PA

Certified, 1990

Languages

Spanish, full proficiency

Contact this candidate