Anthony E. Satchell

** ********* ******

***.**2,1242

Bloomfield, NJ 07003

acppzp@r.postjobfree.com

E XECUTIVE C HEF

Dynamic, highly creative chef with outstanding managerial skills, an excellent work ethic, and a

strong desire to improve the efficiency and quality of a business. Results-oriented professional

experienced in operating a diverse range of ovens and mixers among other kitchen equipment,

appliances, and tools; expert skills in reading, interpreting, and following intricate directions and

recipes. Excellent leadership and interpersonal skills with ability to build, train, and mentor strong

teams. Passionate about all things food related and able to thrive in high-pressure, deadline-driven

environments. Seeking an executive chef position in which I can leverage my skills and talent to add

to the overall growth of an organization.

AREAS OF EXPERTISE

Food Prep Customer Service Operations

Menu Creation Catering Staff Training

Safety/Health Regulations Scheduling/Inventory Resource Optimization

Kitchen/Menu Design Cost Control Process Improvements

Labor Costs Increasing Revenue

P ROFESSIONAL E XPERIENCE

Two Henrys Restaurant at the Hilton Pearl River, New York, NY 2013-present

Executive Sous Chef Reporting to Food and Beverage Director

Organize, direct, and execute a la carte breakfast/lunch/dinner, operations and private dining

room outlets.

Perform ongoing staff training and mentoring; assist staff member in developing professional

skills essential for quality performance.

Utilize fresh ingredients to create seasonal farm-to-table menus while increasing food scores

and profits.

Key Accomplishments:

Promoted to current position from Sous Chef in June, 2014.

Increased food and beverage revenues by more than 30 percent, while decreasing labor costs.

Significantly improved guest scores by adding local and sustainable items to menus.

Hyatt Regency Jersey City on the Hudson, Jersey City, NJ 2008-2012

Executive Sous Chef (2010-2012)

Planned and implemented all phases of banquet operations.

Created innovative, upscale, seasonal, holiday, and specials menus.

Scheduled and monitored production process to ensure optimum levels of resource allocation,

minimal waste, and required mise en place.

Trained, coached, and mentored staff.

Ensured full compliance with corporate policies, procedures, and quality assurance standards

as well as OSHA, Board of Health, and other agency rules and regulations.

Banquet Chef (2008-2010)

Managed and oversaw full scope of banquet productions, averaging 115 weddings annually

with revenues in excess of $12 million.

Inventively planned and directed the staging of food stations and displays.

Cultivated positive relationships with guests ensuring complete satisfaction

Key Accomplishments:

Worked closely with the Executive Chef and Executive Sous Chef to create innovative and

sustainable menus.

Anthony E. Satchell, Page 2

Chosen to cook for NFL Commissioners at the Hyatt Regency Indianapolis 2012 Super Bowl

event.

Cooked at the James Beard House under Chef Ryan LaRoche, 2011.

Assisted in the successful re-opening of the Hyatt Regency Hotel New Orleans and the Hyatt

Regency Hotel in Buffalo, NY, in 2011 and late 2009, respectively.

Vu Restaurant, Jersey City, NJ 2007-2008

Chef de Cuisine

Planned and directed a three-meal outlet servicing the Vu Restaurant, Vu Lounge, and in-

room dining.

Incorporated local and imported ingredients focusing on freshness, varied flavors/textures,

and diversity in presentation.

Key Accomplishments:

Cooked at the James Beard House Awards Dinner under Chef Christophe David.

Reduced inventory costs by effectively implementing par level controls.

In Thyme Cafe, Secaucus, NJ 2006-2007

Head Chef

Facilitated kitchen operations for large-scale in-house and off-site catering events to present

seamless, smooth-running events.

Planned and prepared daily and specialty menus.

Fostered a strong sense of teamwork among staff; maintained positive employee/management

relationships.

Engaged in the cost-effective purchase of equipment, supplies, food, and beverages.

Key Accomplishments:

Assumed full responsibility for the National Basketball Association (NBA) account.

Maintained standards of excellence in quality, productivity, and customer service while

minimizing food and labor costs.

Crowne Plaza Hotel United Nations, New York, NY 1996-2006

Chef Tournant

Directed a team of Line Cooks to prepare daily lunch and dinner.

Served as the Executive Chef as needed.

Completed daily preparation lists; allocated assignments to associates.

Key Accomplishments:

Participated in the Annual Food Competition at the Jacob Javits Center, 1996-2004.

Recipient of the Dutch Pot Award at the Annual Food Competition in Jamaica.

Assisted the Executive Chef in conducting inventory, purchasing, menu development, and

recipe tasting.

EDUCATION/CERTIFICATIONS

Certificate in Culinary Arts, New York Food & Hotel Management School, New York, NY

Courses in Health Sciences, Queensborough Community College, Bayside, NY

Certified, Serv-Safe

Professional Workshops and Seminars, re: current culinary regulations, practices, principles

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