Executive Chef
Resume:
Freehold, New Jersey *****
E-mail:acusiu@r.postjobfree.com
Christopher Miller
STRENGTHS
Proven ability to produce quickly under pressure, without sacrificing quality.
Natural ability to create enthusiastic, productive working environments.
Basic mastery of cooking philosophy and technique.
Full range of managerial skills, food cost analysis, budgeting, inventory control and purchasing.
Certification in all key health and sanitation concerns.
HONORS
Participated in the MTV Awards event * Participated in Fashion Week at Bryant Park
Participated in the Benefit for NYH AIDS Research Fund * Participated in City of Hope Benefit Fund
Participated in the St. Jude’s Children’s Hospital Fund * Participated in the Grand Central Partnership
EMPLOYMENT
Chef de Cuisine 2013 – Present Scarborough Fair - Prepared a variety of specialties for lunch, and dinner. Expedited dinner service. Handled special event catering and banquets. Responsible for all stations, butchering, preparing daily specials. Executed all positions on the line and help line staff when they get behind
Executive Chef 2013 – 2013 (temporary position) Colts Neck Inn Steakhouse - Prepared a variety of specialties for lunch, and dinner. Handled special event catering and banquets. Responsible for all stations, butchering, preparing daily specials. Executed all positions on the line and help line staff when they get behind
Chef de Cuisine 2012 – 2012 (temporary position)
Sotto Supra Amagansett - Assisted in managing opening this new facility. Developed menu, along with owner, cost control and analysis, staffing, budgeting, and marketing. Work closely with staff to ensure that their respective jobs are being executed as per company guidelines. Executed all positions on the line and help line staff when they get behind. Executed the production of all menu items. 200 to 300 covers daily.
Executive Chef 1998 - 2012
Bobby Van’s Steakhouse 46th St. - Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing. Supervised a staff of 22. Prepared a variety of specialties for lunch, and dinner. Handled special event catering. Assisted in managing others in corporation, including opening new facilities. Executed all positions on the line and help line staff when they get behind 200 to 600 covers daily. $10M in revenue annually.
Executive Sous Chef 1995 - 1998
Bryant Park Grill - Created daily specials & seasonal menus. Established kitchen protocols for each menu item. Under direction of executive chef, managed kitchen staff of up to 30 and functions that included scheduling, menu planning and purchasing. Executed all positions on the line and help line staff when they get behind 500 to 1000 covers daily. $8M in revenue annually.
Sous Chef 1990 – 1995
Ben Benson’s Steakhouse – Responsible for all stations, butchering, preparing daily specials. Effectively expedited dinner service, assisting chef with ordering, organization of kitchen staff, and menu planning. 200 to 600 covers daily. $10M in revenue annually.
Cook 1985 – 1990
Mortimer’s – Shadowed the chef to learn about each station of the kitchen. Prepared sauces. Responsible for cooking on the line. Augmented culinary skills and gained hands-on business experience. 60 to 150 covers daily. $4M in revenue annually.
Cook 1983 – 1987
Skinflints Restaurant & Bar - Prepared sauces. Responsible for cooking on the line. Stored food. Prep all foods for service. Checked food expiry dates and discarded any outdated food. Cleaned kitchen.
Professional References
Mr. Ricky Passarelli
Brian Jontow
Paul Modica
Partner: Bobby Van’s Steakhouse
General Manager: Ben Benson’s Steakhouse
General Manager: Bobby Van’s Steakhouse
230 Park Avenue NY,NY
123 W 52 St NY,NY
135 West 50th St NY,NY
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