ALAN JAYSON

** ********* **** ****, **********, CT 06804

203-***-**** (home) 203-***-**** (cell) ac77cb@r.postjobfree.com Highly creative and diverse experienced Executive Chef with expertise in preparing gourmet cuisine utilizing the finest quality ingredients, innovative recipes, and outstanding presentation techniques to create memorable à la carte and special event dining experiences

Professional Training

Culinary Institute of America, Hyde Park, NY

Associate of Occupational Science in Culinary Arts Experience

HUDSON NATIONAL GOLF CLUB July 2018 to present

Executive Sous Chef

• Responsibilities to assist the executive chef in running the day to day operations while the kitchen was transitioning

• To return food service to its previous exemplary levels

• To take daily visual inventories for ordering purposes

• Insured that the daily operation ran smoothly

• Responsible for processing all proteins and preparation thereof for service SILVER SPRING COUNTRY CLUB May 2106 to August 2017 Chef de Cuisine

• Aid Executive Chef in running of all 3 food & beverage outlets

• Designed monthly Lunch and Dinner menus as well as 7 Daily Specials

• Large Banquet revenues for groups up to 400 people

• Oversee all aspects of daily tasks in running the kitchens STAMFORD YACHT CLUB, Stamford, CT 2013 – May 2016

Executive Sous & Banquet Chef

• Aid Executive Chef in running à la carte and banquet kitchen as well as Farm to table menu planning

• Largest function 600 guests. Average wedding 200 guests

• $1.15 Million in Catering sales and $780k in restaurant sales SILVER SPRING COUNTRY CLUB 2012 to 2013

Chef de Cuisine

• Aid Executive Chef in running of all 3 food & beverage outlets

• Designed weekly Lunch and Dinner menus as well as 7 Daily Specials

• Large Banquet revenues for groups up to 400 people

• Oversee all aspects of daily tasks in running the kitchens GLEN ARBOR GOLF CLUB 2002 to 2012

Chef de Cuisine

• Implemented creative restaurant and catering menu based on food trends & Farm to Table

• Work with Chef and Catering Manager to create specialty and ethnic menus, including Weddings, Bar Mitzvahs and private events up to 300 guests

• Implement and oversee impeccable maintenance of kitchen areas

• Butcher and prepare fish, meats and poultry

• Networking with Club Chefs of Connecticut

• Weekly golf outings up to 100 guests, averaging $15,000 in food and beverage per event

• Oversee Annual Black tie White Truffle dinner, limited to 75 guests @$285 per guest CHEZ VOUS CATERING, Brookfield, CT 2002 to present Executive Chef & Owner

• Created catering and consulting business serving country clubs, restaurants, corporations, and individuals throughout the Northeast

• Developed a strong local reputation for providing unique seasonal cuisine based on a wide range of culinary heritages

• Built and managed a network of highly professional food and beverage staff

• Created menus for special events ranging from intimate gourmet dinners to outdoor bbqs

• Accountable for inventory, ordering and receiving

• Hire, supervise and train personnel involved in preparing, cooking and serving

• Experienced in the preparation of Kosher, vegetarian, vegan, and special dietary menus

• Developed recipes and portion specifications by understanding customer tastes and nutritional needs; anticipating emerging food and dining trends

• Effectively manage food costs and inventory control Long term contracts:

CANDLEWOOD EAST MARINA, Brookfield, CT 2003 to 2011

• Developed and operated an informal, gourmet dining facility at private club

• Managed facility serving 256-member families, offering three meals daily as well as catering services during the boating season

• Developed menus of hot and cold entrées including sushi rolls, salads, wraps, soups, and grilled items

• Created and prepared menus for special events including the annual Father’s Day picnic for 2000 marina members, guests, and clients; sponsored by Colbalt Industries, valued at $200,000 NEWTOWN COUNTRY CLUB, Newtown, CT 2002 to 2003

• Managed the food service at a private 240-member country club

• Transformed informal 106-seat dining room into a fine dining establishment offering full scale à la carte and catering services

• Launched a new menu featuring American Continental dishes based on member preferences and latest food trends

• Established new purveyor relations resulting in enhanced quality of ingredients COUNTRY CLUB OF WATERBURY, Waterbury, CT 2001 to 2002 Executive Chef

• Managed the food and beverage service of a 450-member private club with a 125-seat dining room, 75-seat clubroom, 35-seat informal dining facility, half-way house, and ballroom with a capacity of 250 guests

• Introduced new focus on upscale cuisine with more interesting tastes and refined presentations, which led to increased member satisfaction and usage, resulting in increased top line revenues

• Hire, train, coach, counsel and discipline food production employees

• $1 Million annual food and beverage revenues

LA CUPOLA RISTORANTE, Litchfield, CT 2000 to 2001

Executive Chef

• Directed all kitchen operations for a long-established Old World Italian restaurant with a 100-seat a la carte dining room and catering capacity for up to 250 guests

• Created new menu offering a broader selection of high quality seasonal items presented in a unique visually attractive style

• $500,000 in annual food and beverage revenues

DIORIO RESTAURANT, Waterbury, CT 1997 to 2000

Executive Chef

• Revitalized a 135-seat restaurant featuring Northern Italian cuisine

• Led restaurant to receiving the Zagat Award for Excellence for three consecutive years

• Incorporated a contemporary California flair into the traditional menu, while updating the preparation and presentation of all dishes

• Produced 1999 New Years Eve event resulting in $50,000 in food and beverage revenues

• Doubled food and beverage revenues to $2 Million AMICI’S RESTAURANT, Ridgefield, CT 1994 to 1997

Executive Chef

• Instrumental in designing and equipping the kitchen of a new Mediterranean Italian fine dining restaurant

• Created and designed menus with competitive pricing and based on current food trends

• Guided kitchen staff in all aspects of food preparation and presentation gaining substantial recognition for restaurant and receiving a Two Star Rating from the New York Times at opening

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