Executive Service

Ray Farrugia *** **st, Brooklyn NY, ***** • 212-***-**** • *****@***.***

Executive Chef:

Innovative Chef with an exceptional record of service and experience at such establishments as San Domenico,

Mangia, Restaurant Associates at Lincoln Center and Le train bleu / B-Café at Bloomingdale’s. More than 26

years of expertise in all facets of cooking and management. Experience in supervising large staffs and overseeing

multi-million dollar food revenues as well as world-class caterer for private parties and functions.

Professional Experience

Catering /Food Production Chef

Perfection Catering and Events, 321 E Houston St .NY, NY 9/2012 - present

Designed and set-up commissary kitchen for new start-up catering and events company

Responsible for menu creation and costing

Set-up vender accounts and relations

Responsible for all food production, kitchen operations, staffing and training

Responsible for sanitation standards and inspection readiness

HACCP certified

Company Chef

Oxford Cafés, Jou Jou Cafés, Europa Cafes New York, NY 2009 – 8/2012

Setup new commissary for production, packaging and distribution to all retail units

Consolidated all food production, streamlining systems and improving cost efficiency

Created new product line, improving food cost and quality of products

Implemented sanitation maintenance and inspection readiness

Executive Chef

Le train bleu/ B-Café @ Bloomingdale’s New York, NY 2006 – 2009

Responsible for le train beau restaurant, B –café and all culinary related functions.

Prep, setup, service and breakdown of off-premise parties.

Menu creation and costing.

Supervised union staff, implemented sanitation standards, assigned special tasks and resolved operational

problems.

Responsible for preparing daily luncheons & special events for CEO and executive boardroom.

Executive Chef

Sodexho @ Sullivan & Cromwell, New York, NY 2004 – 2006

Responsible for all food production and kitchen operations.

Execution of daily luncheons for board of trustees (82 people).

Responsible for feeding all mid-level employees (1,600 people +) daily and all private functions.

Managed staff of 40+ union workers.

Supervised sanitation maintenance and standards.

Executive chef

Mangia, 12 east 57 street, New York, NY 2003 – 2005

Oversaw all kitchen operations.Created custom menus for all off premise functions

Responsible for ordering, inspecting receivables and weekly inventory reconciliation.Created catering,retail,and

grab and go menus.

Executive Chef

Café Europa, 117 6th Avenue, New York, NY 1997 – 2003

Responsible for corporate catering accounts, party functions, food purchasing,

menu planning, costing and staffing.

Employee training and evaluation.

Opened 6 of the 21 existing locations.

Designed & set-up kitchen operations.

Executive Chef

Arcimboldo, 20 East 46th Street, New York, NY 1993 - 1997

Responsible for all kitchen operations.

Expedited lunch and dinner, including specialized opera performance menus.

Responsible for costing, staffing and training kitchen staff.

Featured in N.Y. Magazine as well as the Food Channel Network.

Corporate Chef

Restaurant Associates, Lincoln Center, New York, NY 1989 - 1993

Catering/private party chef for upscale events ranging from 25 – 2500pp.

Design and implemented menus for private parties and promotional functions.

Responsible for food production from start to finish; overall kitchen performance,

and set-up/breakdown of kitchen during functions.

Supplied all food production for Café Vienna and Panevino Restaurants

Tournant

San Domenico, Central Park South, New York, NY 1986 - 1989

Intensive training in the art of classical Italian cookery, including study in Imola, Italy.

Hands-on experience in butchering, production of sauces and pasta making.

Worked all stations and expedited lunch service.

Education:

N.Y.C. Technical College, (Culinary Arts/Hotel Management) 1984 – 1986

H.S. of Art & Design N.Y.C. /Architecture

Letters of recommendations and portfolio available upon request.

Contact this candidate