Executive Chef Manager
Resume:
Kris S. Grossmann
Stratford, CT. 06614
****.*********@*****.***
OBJECTIVE: Executive Chef
CULINARY SKILLS/KNOWLEDGE:
~19 years of professional cooking experience, including restaurant
management,
Consulting & Restaurateur
~Attention to detail and commitment to high quality
~Experience in France, Switzerland & Germany with Michelin Star
restaurant, a la carte, catering, private chef
As well as culinary awards
~Experience by land, sea & air
~Fluent in English and German
PROFESSIONAL EXPERIENCE:
A la Table d’Edmond, France
February 2017 until January 2019
Chef de Cuisine
~Responsible for all aspects of kitchen operation
~Responsible for overseeing all aspects of food preparation
~Handled inventory, budgeting, hiring, training & mentoring
~Created new menus
Private Chef
February 2014 until January2017
Name & Company are confidential, Norwalk, CT. / NYC
Manhattan
~Traveling personal chef
~Planning & executing catering events by land, sea & air
(Up to 150 ppl)
Bistro 7, Wilton, CT.
April 2012 until January 2014
Executive Chef / Consultant / Restaurateur
~Responsible for all aspects of kitchen operation
~Responsible for overseeing all aspects of food preparation
~Handled inventory, budgeting, hiring, training & mentoring
~Created new menus
Fjord Fisheries Catering, Stamford, CT.
March 2009 until March 2012
Executive Chef
~Responsible for all aspects of kitchen operation
~Responsible for overseeing all aspects of food preparation
~Handled inventory, budgeting, hiring, training & mentoring
~Created new menus
Patricia Blake Catering, Darien, CT.
February 2008 until March 2009
Chef de Cuisine
~Assisted executive chef in preparation of all catering engagements
~Responsible for ordering and inventory
~Update and create new recipes and menus
Michaels Staffing, Wallingford, CT.
March 2007 until February 2008
Chef
~Chef for weddings, banquets and private functions
MCS Catering, Germany
January 2005 until May 2006
Catering Manager
~Responsible for management of multi-unit catering facilities
Restaurant Ente, Wiesbaden, Germany
September 2003 until Dec. 2004
Chef de Partie
~Entremetier in gourmet restaurant with one Michelin star
~Specializing in French-Mediterranean and Asian cuisine
~Managing functions in Switzerland for “leading hotels of the world”
Restaurant Orangerie, Hotel Nassauer Hof
May 2001 until Sept. 2003
Commis de Cuisine
Cook/trainee/student
~Participation in internal and external catering of up to 1,500 people
~Education on all stations
EDUCATION:
Culinary school Louise-Schroeder-School Wiesbaden, Germany
May 2001 until January 2003
Julius-Springer Schule-Commercial Business School Heidelberg,
Germany
September 1997-February 1999
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