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Executive Chef Service

Jersey City, New Jersey, United States
November 26, 2018

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Philip Sagan

Jersey City, NJ


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



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.

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