Philip Sagan
Jersey City, NJ
ac7ss8@r.postjobfree.com
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef
PJ Clarkes - Battery Park City, NY
May 2017 to Present
Purchasing 30k+ wkly Food, Non alchoholic Beverage Purchasing,Maintiang 23-24% Food Cost Yrly, Scheduling 45+ BOH, DOH Daily Basis, Daily Specials, Expo Large inside and outside restaurant, Manage FOH and BOH, Open kitchen greating customers and touching tables any issues or running food, Daily communication with corporate, Working hand and hand with managers Executive Chef
Light Horse Tavern
May 2016 to May 2017
Menu changes, ordering and receiving, restaurant upkeep, work station, Expo, sauce/soup prep,scheduling, hiring, organizing cleaning, butchering, station prep, bulk prep Sous Chef
EMM Group - New York, NY
November 2014 to January 2016
Purchasing and Inputting of Orders, Food Cost and Inventory, Over seeing FOH/BOH employees, Working w/ Purveyors on pricing, Scheduling and Tracking Overtime, DOH, Expediting Dinner Serivce, Over Seeing Quality, Creating Specials, Butchering Sous Chef
The Wayfarer - New York, NY
September 2013 to October 2014
Opening Kitchen, Overseeing Employees, Setting up/ Work of Stations, Overseeing Prep, Sauce/ Soup Prep, Special Prep, Private Party, Hotel Functions, Special Requests, 500+ Brunches Line Cook
Pluckemin Inn - Bedminster, NJ
September 2012 to September 2013
Daily Station Prep, Sauce Prep, Daily Special Risotto, Tasting Prep, Station Setup, Organize Clean, Service, Clean Organize, Daily Chef Meeting for Specials and Tasting Line Cook
Picholine - New York, NY
January 2010 to September 2012
Pre- Shift, Daily Station Prep, Family Meal, Service, Helping Stations w/ Service and Prep, Chefs Tastings, Experimenting
Line Cook
Nuela - New York, NY
January 2009 to December 2010
Training on Peruvian Food, Execution and Prep for Ceviches, Anticuchos, Paellas, Chupe, Cooking of Large Meats and Whole Birds, Fine Knife Cuts
Line Cook
BLT Steak - Scottsdale, AZ
September 2007 to December 2008
Meat Grill Sauce, Sides / Sauté, Hot Apps / Fish
Education
Bachelor's
Scottsdale Le Cordon Bleu
Additional Information
Are you looking for a focused, detailed orientated person who’s had a progressive career in the food service industry and is extremely knowledgeable on multiple different types of cuisines and styles of service? I Worked my way from a dishwasher and a farm worker as a kid, to a server and a bareback, then to a prep cook to lead line cook, and eventually a sous chef and executive chef. Since then I have been working in some of the finest restaurants in New York, New Jersey and Arizona learning the entire line, figuring out what works and what does not work. Through my experiences, I was able to I absorb the knowledge of the back of the house and the front of the house. When you hire a restaurant/kitchen professional, you want someone that comes prepared everyday with a passion to deliver excellence by knowing proper delegation skills, communication skills, and an eye for success. I hope that you will see in my attached resume that I possess the qualities and talents you are looking for.