Customer Service Chef

SHARON L. ELLENBOGEN *** W. Merrick Road, #*B, Freeport, NY 11520

************@*****.*** • cell: 347-***-****

EXPERIENCE

Freelance Chef / Consultant, New York City, NY November 2001 – Present

CHEF

Freelance Chef as well as private Chef in partnership with a colleague in many top NYC catering facilities, private yachts, client residences.

Fairway Market, Westbury, NY / Paramus, NJ December 2012 – April 2014

KOSHER KITCHEN CHEF

Responsible for all kosher prepared foods and catering for all 13 locations. Led a staff of 10 in all aspects of quality control, production and food safety.

Trader Joes, Merrick, NY February 2006 – October 2008

CHEF

Customer Service, Demonstration of Food Products

Arin Danielle Catering, New York, NY September 2002 – September 2004

EXECUTIVE CHEF

Working Chef and partner for full service catering and event company. Created and executed a diverse array of functions for many of New York’s major companies involved in the fields of publishing and design. Primary consultant to private Chef for several high profile clients.

Mary’s Fish Camp, New York City, NY February 2001 – September 2001

CHEF

Directly responsible with restaurant owner in opening and operating a highly successful new restaurant. The establishment was well received by many major NY publications and in short time was featured on the cover of TimeOut NY magazine.

The Evelyn Lounge, New York, NY December 1999 – January 2001

CHEF

Chef in charge of all factions of high volume restaurant and catering facility. Responsible for staff, menu planning and execution and all facts of kitchen cleanliness and organization.

Lucien Blue, Brooklyn, NY November 1998 – November 1999

CHEF

Opening Chef for new, “trendy”, bistro style restaurant. Created and executed menus, staffed the establishment, oversaw creation of wine list and received favorable press from local and regional publications.

Sony Corporation, New York, NY August 1994 – September 1998

TOURNANT

Roundsman for 4 star executive dining facility with strong emphasis in seasonal ingredients and Japanese cuisine.

Tropica Bar and Seafood House, New York City, NY June 1992 – July 1994

SAUCIER

Saucier at award winning flagship Grand Central Station seafood restaurant. Trained and worked directly with Executive Chef Ed Brown. Mastered the fine art of sauce making and seafood cookery in a high volume, open kitchen environment.

Arizona 206, New York City, NY May 1991 – June 1992

TOURNANT

Roundsman at New York Times awarded 3-star Southwestern restaurant. Trained and worked with many up and coming successful Chefs.

EDUCATION

• Culinary Institute of America, Hyde Park, NY

• Associates – Culinary Education, December 1990

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