Lyonnel J. Eugene Jr. M.S CEC

** **** ** ******* ** 07001 c732-***-****/ h732-***-**** ac7soh@r.postjobfree.com

Profile: Over Twenty-Five years of hospitality experience, supervision of production in a multi-site environment. Able to organize and dedicated to details. Able to motivate and train employees to define problems, collect data to establish facts and draw valid conclusions. Readily utilize my management experience, to increase revenue and operational efficiency.

Experience

Fall 2010- Monroe College, School of Hospitality Management & Culinary Art, New Rochelle, NY

Present Chef Instructor Culinary I, II, and III

Courses Focusing on basic knife skills, terminology, recipes and procedures

Servsafe, healthy cooking, specialty cooking, and fabrications

Jan 2018 Middlesex County College, Professional & Community Programs

Present Chef Instructor

State of the arts facility, 30 theater seats, fun intimate setting

Create 3-5 course meals following curriculum recipes for the audience

Fall 2008- Compass Group, Chartwell, Neptune Township School District, Neptune, NJ

Spring 2012 District Chef Manager/ Food Service Director

Create and maintain efficient customer and client bond, full compliance with excellence

Manage account revenue, overseeing payroll, in-servicing staff of over 80 at 9 sites

Engaged in project development, including recruiting, strategic planning

Spring 2008- Columbia Pictures Industries, INC. Tony’s catering, New York, NY and LA, California

Present Chef on set

Prepared a variety of specialties for breakfast, lunch, and dinner buffet/family style for 300

5000 A-list, crew, and set members

Summer 2007- New Jersey Commission for the Blind and Visual Impaired, Rockaway, NJ 2008 Executive Chef

Delegated daily duties, supervised and trained employees

Designed menu for special diets, vegetarians, and diabetic

Prepared breakfast, lunch, and dinner buffet/family style for 200 people

February 2005 - Club Med Holiday Resort Sandpiper, Port St Lucie, FL

February 2007 Annex Restaurant Chef/Chef de Partie/ Specialty Chef

Oversaw preparation and service for 1000-2500 guest

Prepared dishes from different regions of the world, team of over 100 employees

Prepared special meal for diets Diabetic, Kosher, Gluten Free, and lactose

July 1998 - NJPAC Theater Square Grill, Newark, NJ

December 2012 Bar Captain/Banquet Chef

Organized banquet events serving 50 to 16,000 guests

Prepared food and beverage; al a carte seating 180

Education

2018 King Graduate at Monroe, New York Master of Science Executive Leadership in Hospitality

2005 The Art Institute of NYC, New York, NY (Formerly New York Restaurant School)

Culinary Arts, Intensive classical French/International/American/Baking and Pastry

2003 Montclair State University, Upper Montclair, NJ Sociology (BA)

Skills Culinary, Nutrition, Sanitation (HACCP), CPR & First Aid, Microsoft Word, Excel, Spreadsheet & some knowledge of French

Registered Certified Servsafe Proctor 2020

Activities ACF Member of Long Island Chapter CEC, Member AINYC Culinary Competition NY State Champions Team 2005-2006, Member of Montclair State University Football 1998-2002, NJAC Champs 2001, “Iron Chef” New Jersey SNA 2010

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