Rmadduma1 @ Hotmail.com
To obtain a position in the culinary field, to apply my skills and experience in enhancing the quality of food preparation and presentation. Manage and lead by example with hard work to achieve an excellent standards.
Summary of Qualification:
Exec. Chef; Pastry Chef
•Earned an Certificate in Applied Science in Culinary Arts
20 years of experience working in different establishments in all aspect of the kitchen.
•Serve safe certificate 4/6/2016 to 4/6/2021
1998 to 2000 Academy of Culinary Arts Mays landing N.J.
•Class of 2000 Associates certificate in Applied Science in Culinary Arts
•Achieved 2nd place in Buffet Presentation
•Participated in Food Shows and Restaurant Galas in NYC and NJ area.
•Dean’s list in 1998.
1998-2000 Renault Winery Egg Harbor twp. N.J.
Pastry Cook: Assisted the pastry chef in making variety of homemade desserts for
Restaurant and banquet.
2000-2001 The Manor West Orange N.J.
Pastry Cook: Assisted the pastry chef in making varieties of cakes, pastries, wedding cakes for banquet.
2001-2002 Hyatt Regency Princeton Princeton, N.J.
Pastry Chef: Developed the dessert menu for banquet, restaurant and comedy club.
Participated in a wedding cake competition representing the Hyatt Regency in Atlantic City.
2003-2005 Avante @ Redbank Nursing Home Redbank N.J.
Assistant Director of Dietary: Managed the kitchen with a staff of 25 employees. In charge of ordering food and beverage supplies as well as kitchen utilities. Supervised breakfast, lunch, and dinner service, while coordinating with the dietician the diets of over 125 residents.
2007-2008 Bonefish Grill rt.1 Iselin and rt.18 East Brunswick N.J.
Line Cook, Line Sous: Worked the grill, sauté, fry station. Then got transferred to East Brunswick and worked as a line sous.
2011May-2012Mar. The Cheesecake Factory Short hills Mall, Short hills, N.J
Sauce cook: Prepared all the sauces, marinades, dressings, soups. (appox. 145 items)
Grill and Broiler cook: Worked the grill and broiler stations.
2012Mar.-2012Oct. Raritan Bay Medical Center Perth Amboy N,J
Line cook: Food production in the cafeteria, the patient’s tray line, and the café by the bay. Responsible for organizing and sanitation of the kitchen, the cooks walk in and reach in coolers. Work with daily menu planning with the Chef, handling the temperature charts, and day to day production. Following the HACCP system and Sodexo guidelines.
2012Oct.-2013May. Sodexo @ Montclair State University Montclair N.J
Chef / Manager: for Guy Fieri on Campus a Sodexo account in Montclair State University.
Manages 40 employees. Responsible for day to day production, while following the Sodexo guidelines and Guy Fieri standards. In charge of the purchasing and inventory of food products and kitchen supplies. Oversees cash register deposits daily. Regulates and maintain the sanitation and cleanliness of the kitchen and dining room. Motivates and coaching employees respectively. Works with Executive Chef and Retail Manager daily. Reports to General Manager, and Campus Executive Chef 3.
2013Oct-2014Mar. Mercer County Community College West Windsor, N.J.
Sous Chef: Manages the everyday production of the Campus Eatery. Responsible for the
Inventory, and ordering of food products and kitchen supplies. Communicates with vendors and distributors for pricing management. Accountable for menu planning and pricing with associated paper works for banquet, catering and cafeteria. Guide and coaches a staff of 15 employees. Oversees cash register deposits daily. Regulates and maintain the kitchens cleanliness and sanitation to ensure the health code regulations. Other responsibilities includes, managing the campus Conference Center and catering account. There is no Executive chef, reports directly to General Manager.
2014Oct.-2017May Sodexo@ Raritan Bay Medical Center Oldbridge N.J.
Executive Chef 1: Manages the everyday production of the Old Bridge Campus
With 30 employees. The account has patient meal services and doctor’s lounge. Retails such as employee cafeteria, Starbucks coffee shop, and in house catering. Responsible for the inventory control, purchasing, receiving, menu planning/costing and daily cash register deposits for the retail. Follow and practice the Sodexo and Hospitals standards, policies and guidelines. Work with dieticians to ensure the patients diets and concerns are followed. Reports to the General Manager to ensure the operation is in proper order. Work with Maintenance to ensure the facility is in working conditions. Regulates and maintain the cleanliness and sanitation of the unit. Work with different Purveyors/Distributors such as Sysco, Baldor Produce, Rockland Bakery, Jmack Foods, Nestle Service, Paramount Coffee, Wards Ice Cream, Hobart Repairs, Ed Don, Pest Control, Star Environmental, Bunzl, Starbucks, Liberty News, Pepsi, ABC Rentals. Knowledgeable with Food Management System, Sodexo Menu Graphic, Health Touch, Digital Dinning, Market Connection, Word and Excel programs.
2017June-2018Oct. Trinitas Regional Medical Center. Elizabeth,NJ
Executive Chef2: Part of Morrison Health Care management team. In charge of the
Daily production team in Food and Nutrition department. Oversee the patient, retail, catering, and doctor’s to assure the standards and quality. Inventory control. Purchasing food and supply with distributors such as US foods, Ambrogi produce, Rockland Bakery, JMack Foods, Pepsi, Coca Cola, Abbot Nutrition, Ideal Farms, Wards, Ecolab, Jayhill repairs,
Food buy, Performance Food Group, Supply America, Paramount Coffee. Works with dietician and patient service manager to ensure supplements and diets are meet. Works with retail manager to ensure costumer satisfaction. Reports to director to ensure the operation is in proper order. Knowledgeable with OMS system, My order, Efinance,
Excell and Word program.