Evin M. Breton

*** *** ***** ****** ***#* Newark, NJ 07105

C: 973-***-**** ac8zez@r.postjobfree.com

Objective A challenging position in cooking that utilizes and expands my culinary skills, my talent, and my professionalism; In order to offer the highest quality of food preparation services in a growing restaurant or organization.

CORE COMPETENCIES Recognized throughout career for being a visionary Chef and leveraging in-depth knowledge of the marketplace and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, Communication, and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends, such as food preparation, menu development, event planning/catering, and inventory purchasing/control.

Results-driven with extensive experience and solid expertise in the areas of restaurant management, hospitality, cooking, and conflict management.

Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness,

and resolving various issues in a timely manner.

Proven ability to effectively handle multi-task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation and development.

Demonstrates knowledge and experience in a diverse range of cuisines.

Work History

Sous chef (Public Hotel) -New York, NY Apr 2017-Aug 2018 (Jean George Management Group)

•Responsible for planning and directing food preparation in kitchens.

•Supervising over 30 kitchen staff.

•Training and mentoring staff on Jean George Management standard and organization.

•Effectively discipline underperforming staff members.

•As a Sous Chef, I maintained a 25% food cost, and increased average ticket for food & beverage by 70% and overall sales revenue by 50% through taking a hands-on-role re-staffing, and implementing new food processes.

•Responsible for staff scheduling and implemented on daily specials.

•Responsible for ordering and inventory of three different venues of Public Hotel.

•Keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

•Extensive knowledge in Adecco food cost software.

Sous Chef Taberna 97 – New York, NY Sep 2016 – Mar 2017

•Initiated all purveyor accounts for the restaurant

•Implemented all of the menu development, Menu Costing and Inventory

•In charge of hiring and training new staff

•Catered outside events for 200 people serving Breakfast, and Lunch.

•Portuguese and Mediterranean influence cuisine

Sous Chef Intercontinental Barclay Hotel – New York, NY May 2016 – Aug 2016

•Maintained Food and safety standards of kitchen and equipment.

•Prepared individual orders when requested.

•Oversaw food preparation procedures for quality, and consistency.

•Reviewed delivered product and ensured appropriate storage.

•Enforced the proper methods of cooking and garnishing.

Jr. Sous Chef Lupulo – New York, NY Feb 2015 – May 2016

•Worked Along side Michelin Star Chef George Mendes as part of the pre-opening team.

•In charge of all sauté dishes, and the preparation of all sauces, stocks, and soups.

•Extensive knowledge in Portuguese and Mediterranean cuisine.

•Tornant of the kitchen in the absence of other chefs.

•Implemented special dishes for Brunch service.

Lead Line Cook North Jersey Country Club – Wayne, New Jersey April 2014 – April 2015

•Executed all dishes on fish station as well as implemented on daily menu changes.

In charge of both supervising and assigning tasks to the kitchen staff during outings and exclusive events.

Expedited and oversaw all dishes during dinner service of two restaurants.

Participated with the Executive chef in tasting menus for different wedding events.

Sous Chef Upstairs - Montclair, New Jersey April 2013 – January 2014

•Executed and prepared a contemporary seasonal menu; with a focus on fresh, seasonal ingredients, supporting local farmers.

•In charge of all the food purchasing and coordinating food supplies.

•Assist in hiring and properly train new kitchen staff new and proper cooking techniques.

•Monitor portion control, with the aim of ensuring the best quality.

Poissoner Blue Morel (Governor Morris Hotel) - Morristown, New Jersey October 2010 - January 2013

•Maintained all preparation of both the Roasting and Seafood station.

•Executed all courses on seasonal tasting menus.

•Full responsibilities of a tornant in the absence of other cooks.

•Extensive knowledge of Sous Vide cooking techniques.

•Top 10 New Restaurants Gayot 2012

•“Rites of Spring” James Beard Dinner

Lead Tornant Ramsey Golf and Country Club - Ramsey, New Jersey Jan 2009 - October 2010

•Oversaw all sauté station duties in addition to implementing the daily specials.

•Responsible for preparing traditional French sauces, soups, and stocks.

•Catered weddings and special events in the absence of the banquet chef.

•Assisted the Executive Chef in different tasting for exclusive dinners.

Chef de Partie Pershing Square - New York, New York Feb 2007 – Feb 2009

•Executed most of the daily specials during service.

•Accountable for preparing all traditional sauces for each station on the line.

•Consistently prepared and maintained the Garde Manger station.

•Full knowledge of cooking temperatures for different prime cuts of meats.

•Extensive knowledge in baking and decorating pastries.

Education

Queen of Peace High School - NJ

Academic High School Diploma (2002-2005)

The Arts Institute - NY

Culinary Arts Management (2005-2007)

International Wine Center - NY

Wine Intermediate Certificate (2010)

Le Bernardin – NY

Culinary Apprenticeship 1/20/2015 -1/28/2015

New York City Food Handlers Certificate Granted:12/2016

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