Kamal Hoyte

*** **** **** ******, *** York, New York

ac69ag@r.postjobfree.com

347-***-****

EDUCATION

The Culinary Institute of America, Hyde Park, NY

-Associate in Occupational Studies, Culinary Arts

-Serve Safe Certified

-Represented the school at the Salon of Culinary Art 2007, winning the Marc L. Sarrazin Trophy

St. Vincent Police Training School, Kingstown, St. Vincent and the Grenadines

-Graduated 2003

Georgetown High School, Georgetown, St. Vincent and the Grenadines

-Graduated 2000

WORK EXPERIENCE

Chef, Mastros Steak House, New York, New York 2017 - present

- forecasting sales, taking inventory, interviewing and supervising of employees

- Responsible for ordering, food preparation, scheduling.

- Menu execution, expediting during service, proper food presentation.

Executive Chef, The Robert Treat Hotel and Conference Center, Newark,New Jersey 2016

-Menu Design, planning and development

- forecasting sales, taking inventory, interviewing, training and supervised new employees

- Responsible for ordering, food preparation, execution of menu and private receptions

-Execution of menu and coordinating multiple events ranging from 200 to 500 persons per day

Executive Sous Chef, The Kitano Hotel, New York, New York 2014 – 2016

-Develop the structure of the kitchen, menu design and the concept of the establishment;

planning, testing the menu, forecasting sales, interviewing, training and supervising

new employees

Sous Chef, Guastavinos, New York, New York

-Monitored staff, developed the menu, trained new employees, menu execution for multiple

events of groups ranging from 500 to 700 persons per day

Executive Chef, City Diner Restaurant and Lounge, Jersey City, New Jersey 2012 – 2013

-Developed the structure of the kitchen, menu design and the concept of the establishment;

planning, testing the menu, forecasting sales, taking inventory, interviewing, trained and

supervised new employees

Line Cook - Assistant Sous Chef, Hyatt Regency, Jersey City, New Jersey 2011 – 2012

- Worked various a la carte stations in Vu restaurant

- Worked in the banquet and catering department

Line Cook, Oceana Restaurant, New York, New York 2010

-Worked on the sauté and vegetable stations respectively

Seasonal Private Chef, Luis de Mineil, New York, New York 2009

- Responsible for ordering, food preparation, execution of menu and private receptions

- Responsible detailed storage of food items and coordination with personal assistant

and housekeeping staff

- Traveled occasionally to Fishers Island

Chef de Partie, Restaurant Daniel, New York, New York 2009

-Worked on Saucier and Sauté station

Assistant Kitchen Manager, The Cheesecake Factory, Hackensack, New Jersey 2005- 2007

- Worked the Pasta, Sauté and Broiling Station

- Short table turn times, averaging 1400 covers for dinner on weekends

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