Executive Chef Food
Resume:
Michael Garelick
** ***** ****** ***** ******, New York 10512
*************@*****.***
Objective:
To obtain a position that will allow me to be creative and flourish within the food service and hospitality industry
Education:
1990-1992 Culinary Institute of America Hyde Park, New York Associates Degree in the Culinary Arts
Work History:
1/17-present Executive Chef Aramark New York, NY
Manage food production and culinary operations, Torch Club, NYU
A la carte dining Modern Metropolitan concept
Separate student dining restaurant with weekly rotating concept
In-house catering as well as off-premise
Staff coaching/ training
Held to extremely high sanitation standards
3,000,000.00 annual revenue
Union staff
Menu and recipe development
Daily specials
Monthly inventory
Stringent 20% average monthly food cost
Equally stringent labor budget, managing union employees
Staff coaching and training
Purchasing food and beverage items
Scheduling, based on union contract requirements and business levels
Familiar with basic Excel
Windows and Outlook trained
5/16-1/17 Executive Chef Kemper Sports Management/Mahopac Golf and Beach Club
**My tenure with the beach club and Kemper Management ended when the membership and Board of Directors at the golf club decided to prematurely break their contract with Kemper thereby ending my employment.
Executive Chef of high end private golf and beach club
Created and manage labor and food budget working directly with Board of Directors as well as Kemper management team
Manage team of approximately 20 employees in season, all with varying skill levels
Produce all catering menus for member events as well as outside clients
Lead all production in grill room serving breakfast, lunch and dinner to a very demanding clientele
Bi-annual seasonal menus change
Daily food specials, weekly happy hour and bar specials, special member events and themed events
Manage food service for our private beach, overseeing transport (via golf carts) and quality controls as well as sanitary conditions throughout facility
Maintain direct communication with guests, personalized menus
07/11-6/16 Executive Chef New York University School of Law New York, NY
Hospitality and Food Services department of a prestigious, international, multi-cultural university
Responsible to analyze business levels and schedule accordingly
Develop event and menu structure to support culinary, economic and cultural requirements of the client
Read and analyze financial data and adjust ordering and inventory to maintain proper numbers
Oversee food production in all kitchens and banquet facilities
Lowered food cost by 10% and now are back in the black increasing revenue 37% to $6000,000.00 annually
Implemented a “Green” initiative moving to all bio-degradable paper goods and composting program to the Law School
Direct interaction with university faculty, administrators and clients regarding event specific marketing and budget details per event
All menu planning/development, recipe testing, bi-annual menu cycles
Develop and define individual menus based on nutritional needs, seasonal and/or budgetary constraints
Half million dollar food budget, catering 4000 events per academic year
Possess keen ability to multi task and oversee multiple culinary outlets simultaneously
Excellent organizational skills and ability to prioritize work
Computer proficient in Microsoft office Works, Outlook, and Excel
Maintain a food quality standard worthy of a prestigious, demanding clientele
Excellent leadership skills, setting an example with a stern work ethic
Maintain “A” grade with NYS health department
Meet and maintain all current OSHA standards
Establish relationships with local vendors, farmers and suppliers in an effort to support local business, be more sustainable and insure quality control
CPR and defibrillator certified
Conduct weekly staff meetings to discuss current and future department issues, any new ideas to implement into our production
Require staff to stay current on industry trends and responsible to offer menu, plate design and buffet design ideas
03/09-07/11 Head Chef Garelick and Herbs, Inc. Greenwich, CT
Head Chef for high-end, multi-unit gourmet stores in south eastern Connecticut
Manage kitchen production for in-store food products as well as off premise catering operation
Maintain food cost and budget controls
$10 million annually in corporate and residential catering
Ability to multi task and oversee multiple culinary outlets simultaneously
Direct client interaction creating personalized menus
Responsible to analyze business levels and schedule accordingly
Read and analyze financial data and adjust ordering and inventory to maintain proper numbers
Very high end, world traveled and demanding clientele
Inventory and controls
Maintain OSHA and health department guidelines and standards
Vegetarian, vegan and gluten free
02/08-03/09 Owner/Operator Food Is Good Mahopac, NY
An upscale freshly prepared food store in Mahopac, NY
Focus on healthy home style foods for the whole family
Daily menu included all homemade dishes of meats, fish, soup, salads, dips, spreads, sauces, muffins, scones, desserts, as well as vegetarian and vegan items
Conducted cooking classes for the general public as well as specific dietary and nutritional needs classes
Full service caterer for everything from small dinner parties to full service weddings, bar & bat mitzvahs, communions, confirmations and corporate functions
Responsible for all purchasing and inventory controls
Set sanitation & cleaning guidelines to comply with New York state laws
All interviewing, hiring, training & firing of employees
Set guidelines for training employees of all skill levels for front & back of house
Design & implementation of marketing strategies and advertising
02/00-01/08 Sous Chef Cascade Dining Room/Timberline Lodge Timberline, Oregon
Daily operations of rated 3 star restaurant inside a national historic landmark hotel
Train and maintain staff of varied work experience
Conception and implementation of seasonal menu changes and daily specials
Maintain strict budget controls as set by executive chef
Maintain sanitation guidelines stipulated by Oregon Department of Health
Oversee banquet chef & staff catering all in house functions up to 500 people
References provided upon request
Contact this candidate