Steven J Reich

**** ******* ****.

Cape Coral

Fl 33904

Cell no: 718-***-****

Dear Sir/Madame

My name is Steven J Reich I am originally from New York and moved to SW Florida to work for my family that job ended and I am looking for a new position. I am a strong believer in making my food from scratch and I am looking to work for people who when it comes to food have the same ideals as I do and want and need a Chef that cooks from scratch and is creative. So far this has eluded me here, I am loyal, hardworking, knowledgeable and very passionate about food and I believe I would be an asset to any business.

Please take a moment to review my resume and if you are interested then please contact me.

Thank you for your consideration

Yours Sincerely

Steven J Reich

Steven J. Reich CEC, CPC

3117 Academy Blvd.

Cape Coral Florida

33904

718-200 4879cell

acqfn9@r.postjobfree.com

QUALIFICATIONS

Consulting Chef:

East End Café, Bert McPhillips, Prince Street Café, 103 Second Ave., Hard Rock Café (NYC,Boston, Washington), J.F. Shrimp, Ellen's Stardust Diner, Dante's Cucina Fresca La Vigna, Trottoria dell' Atre,Preparations For Wolfgang Puck on Good morning America, Razog Ballroom,Bistro NY, Technical advisor to the "Cooking with Joe Tuna Show",BBRG(Brio/Bravo)

Research and Development:

De-lite-ful Diet Foods Inc., Stay Slim Inc. and Every bodies Diet Inc.

EMPLOYMENT:

2/14-present

Twisted Vine Bistro

Down Town Fort Myers,Fla

Executive Chef

Rated In The top 10 Restaurants ‘of Southwest Florida by USA Today (3/14)

6/12-1/ 14

Fresh Catch Bistro/Junkanoo

Fort Myers Beach Fla.

Executive chef

5/11-6/12

The Blue Giraffe

Sanibel Island Fla.

Executive Chef

Winner of “Best Seafood” Taste of the Island competition, Sanibel Island 2011

Responsible for all aspects of kitchen staffing and training/Reduced food costs

Wrote all menus/Managed Back of house payroll/All food ordering

Planned all catered affairs

1/09 –5/11 Beebo Seafood

Brooklyn New York

Executive Chef

* Responsible for all aspects of Kitchen procedures, training and staffing.* Reduced Food costs

* Planned all Catered affairs* Wrote all menus* Ordered all foods

* Research and Development of new menu ideas* Created a line of very high end menu items (all homemade nothing bought)

5/05-1/09: Walkers

NewYork City., N.Y.

Head Chef Winner of best Cheesecake Taste of Tribeca 05, 06, 07

Responsible for all aspects of kitchen staffing and training

§ reduced food costs § Wrote all menus

§ All food ordering § Planned all catered affairs

2001-2005:Hanratty's Restaurant

NewYorkCity,NY

Head Chef

§ reduced food costs§ Wrote all menus§ All food ordering

§ Produced Fine Homemade desserts, soups, chili's, sauces and entrees

§ Planned all Catered affairs* Responsible for all aspects of kitchen staffing and training

1996-2001 Café Europa/Pax

NewYorkCity,NY

Executive Chef/Opening Chef

Director of Operations: Henry Katz

* Responsible for all aspects of Kitchen procedure and staffing.* Reduced Food costs

* Wrote all menus * Ordered all foods

* Produced Fine Homemade desserts, soups,stews, sandwiches,wraps, chili's,sauces, entrees,Panini and salads

* Research and Development of new menu ideas * Trained kitchen staff and opened four units

1994-1996 Roslyn Claremont Hotel/Café Europa Roslyn Long Island.N.Y

Executive Chef/Pastry Chef

Food and Beverage Manager: Andrea Garcia

1992- 1994 Fish Tails Limited D/B/A …And Then Michael's, Four Seasons Yachts, Rookies

And Cactus Grill Queens New York City NY

Head Chef

Manage /Owner: Michael Falco

1990-1992 Marylou's New York City N.Y.

Head Chef

Manger/Owner Peter Baratta

1984-1990 BPLE Inc. D/B/A New York City N.Y.

The Maestro, Chita Restaurant, Dante's Cucina Fresca

Executive Chef / Corporate Chef

Manger/Owner: Peter Mirabella

1978-1984 Columbus Café Corp., D/B/A

The Saloon, Perretti's Italian Café, Nanny Rose, The Museum Café New York City

Opening Chef/ Executive Chef

1973-1978 Fiorello's Italian Café New York City

Prep Cook, Pizza Maker, Pasta Cook, Rounds men, Sous Chef, Head Chef

EDUCATION

Nassau community College: N.Y. S. Restaurant Management Program

* Food and Beverage Cost Analysis and control

* Employee hiring and Training

* Financial Planning, Concept Planning, and Hospitality Law

Food and Maritime Trades High School N.Y.C, N.Y.

* Courses studied : Baking, Catering, Cooking, Meat Cutting, Cake Decorating, and

* Food Purchasing

* As part of the work study program I work at the following : The St, Moritz, Park Lane Hotel,

* Sign of the Dove, Camp Orin-sekwa, and Fiorello's Italian Café

New York City Food Protection Course

* Received Certificate No. 92-8816

* Member of :

The International Chef's association, Inc.

* American Culinary Foundation Big Chapter

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