Jo s e f Bruno

Oceanside, *** Anthony New York Street 11572

E-mail: acv041@r.postjobfree.com

Phone: 516-***-****

HIGHLIGHTS

PROFESSIONAL PROFILE

Sands Point Country Club Port Washington, NY

Executive Chef Nov. 2015 – present

As the Executive Chef, elevated food program for the club and its members. Implemented routine plan for kitchen sanitation and its organization, which includes front of house and entire Club staff. Trained kitchen staff on proper cooking methods, mise en place, and overall morale. Increased food sales, member participation, which includes on and off premise catering functions, wine tastings, lady lunches, golf outings, holiday parties, and private parties, all implemented with an eye for detail.

As the Executive Chef, developed stronger relationship with vendors to negotiate better price points, new products, cutting edge equipment, and the new culinary trends. As Chef, I highly believe in education to keep current with this always growing and evolving industry, and as such, I encourage my cooks to take classes, read latest industry books and magazines, and take the time to always learn and implement and share knowledge. Bringing 17+ years experience in all

aspects of a professional kitchen:

- Fine Dining

- Catering

- Restaurant Operations

- Stints in Europe

- Sous Vide

Worked alongside renowned chefs:

- Sam Mason

- Pinchet Ong

- David Burke

- Wylie Dufresne

- Shea Galante

- Christopher Lee

- Highly committed to the innovative food service industry’s growing trends such as molecular gastronomy, food science, and new techniques.

- Superb management and organizational skills alongside great attention to sanitation, hygiene, and cleanliness.

- Customer sensitive, good business sense – with flair – and a love to please. Joseph Bruno 2

Resorts World Casino Queens, NY

Executive Chef Jan. 2011 – Oct. 2015

Resorts World Casino is the busiest casino in the country with over $65 million in F & B sales. Responsible for overseeing 25 outlets, including an upscale steak house, Asian restaurant, Popeyes, Stage Deli, Subway, and Starbucks.

Worked at the company since its inception. Oversaw build out and construction of all working kitchens and prep kitchens. Hired over 300 cooks and sous chefs. Built the menu including its writing and performed tastings. Chose utensils, plateware, and cooking equipment and also worked on customer relations.

Opened the New York Racing Association at Aqueduct Racetrack Horse Racing as Executive Chef. Built customer relations with club members and their private dining. Oversaw banquets, special functions, concerts, sports events, and ethnic functions. Huntington Yacht Club Woodbury, NY

Executive Chef Jan. 2008 – Jan. 2011

Ran functions serving up to 3,000 people. Worked in private dining, cafeteria catering, college, yacht club, and country club. Elevated food service and dining experience for customers. Maintained food cost inventory and vendor relationship. Developed menu, employee scheduling, and HAACP. Known to run kitchens to their highest level in regards to sanitation, organization, and moral.

Dover Catering Plainview, NY

Chef Consultant Feb. 2009 – Jan. 2011

Served multilevel business–OTB upstairs and restaurant/bar downstairs. Worked private parties and business functions. Developed menu, hired kitchen staff, implemented HAACP, and quality control. Set up and worked with food vendors to implement quality low cost Smallwares and Plateware. Restructured kitchen setup, trained wait staff. Worked alongside famed Richard Hollocou to further enhance good food cost guidelines. Old Westbury Country Club Old Westbury, NY

Chef De Cuisine Feb. 2005 – Feb. 2009

Elevate food, kitchen, service, and staff to new heights through training employees on proper food handling, hygiene, sanitation, and organization. Work with purveyors for better price point. Create and maintain schedule. Wrote all menus, including tasting menus for catering. Produce, purchase, and oversee all food production, including food cost percentage. Mill River Country Club Oyster Bay, NY

Chef De Cuisine Jul. 2000 – Jul. 2005

Worked alongside Chef Michael Merida. Was skillfully trained in fine dining and reinforced my culinary skills. Furthered skills on the stove, in the kitchen, and dining room. Managed kitchen staff of 10. Created schedules, food costs, inventory, hiring and recruiting. Intermezzo Saint James, NY

Executive Chef Nov. 1999 – Jun. 2000

Managed kitchen and multilevel, 150-seat restaurant. Developed menu, hired and trained staff. Created and maintained schedules.

Joseph Bruno 3

Weeping Willow Restaurant and Catering Farmingdale, NY Executive Sous Chef May 1999 – Nov. 1999

Sous and Supervisory Chef of Club Willow Jan. 1998 – Dec. 1998 Panama Hatties Huntington, NY

Chef De Partie Jan. 1999 – May 1999

Boca Raton Resort and Club/Beach Club/Country Club Boca Raton, FL Sous Chef Dec. 1996 – Apr. 1997

Worked in different units within the club: Boca Beach Club, Boca Country Club, Boca Yacht Club, and Boca Resort. Served over 2000 meals a day including room service, fine dining, theme restaurants, baking, pastry, and fast foods. Ran parties, weddings, and meetings. Produced foods according to BEO sheets.

Park Avenue Café New York, NY

Roundsman Oct. 1996 – Dec. 1996

Aramark Corporation/Convention Center Jacksonville, FL Roundsman 1995 – 1996

Lindenhurst and Massapequa Fish and Clam Long Island, NY Family Owned Business 1995 – 1999

INDEPENDENT WORK

Private and Personal Chef Various Regions

• Worked in homes of: Howard Stern, Rosie O’Donnell, Russ Artzt, and TV Fame Wayne Diamond of “Daddy’s Spoiled Little Girl”.

• Ran their family kitchens, produced daily meals, holiday events, private parties, corporate events, social gatherings, fund raisers, and on the sea.

• Included in the position: daily shopping, light cleaning, pet care, car detailing, and the care of children, parents, and grandparents.

• Known to many clients as “Mr. Clean” for my meticulous upkeep of my surroundings. EDUCATION

Certified Executive Chef American Culinary

Federation

Culinary Institute of America Hyde Park, NY

AOS- Graduated With Honors- Dean’s List Dec. 1997

Southeast Institute of Culinary Arts St. Augustine, FL Diploma – Culinary Sep. 1995

Competitions - Nutrition – Sanitation – Supervisory Development

Boces Adult Education Dix Hills, NY

Certificate – Culinary Arts – Baking – Pastry 1992 Joseph Bruno 4

Notter School of Confectionary Gaitersburg, MD

Sugar Art – Chocolate Art Feb. 2002, 2003, 2004

Degustibus Cooking School New York, NY

Various Years

Classes with Jacques Torres, Charlie Trotter, Charles Palmer, Alfred Portale, Jose Andres, etc. TRAINING

Mandrian Pastry Shop Great Neck, NY

Michael William – Master French Pastry Artist

WD-50 New York, NY

Wylie Dufresne – Iron Chef America, Top Chef

Michael Hu Midtown, NY

Top 10 Pastry Chef in World Upstate, NY

Sumile New York, NY

Josh Dechellis – Iron Chef America

Chef Congress New York, NY

Various Chefs – Spain, France, Australia, U.S., Africa, etc. 2006, 2007, 2008, 2009 Taylor New York, NY

Sam Mason

AWARDS

ACF Duck Competition: 1st Place

1996 Colorado Potato Contest: 1st Place

Evening of Good Taste: 1st Place in categories: Appetizer, Entrée, Dessert (2001 – 2005) AFFILIATION

American Culinary Federation

ACCOMPLISHMENTS

ACF Certified Chef De Cusine/Executive Chef

References Available Upon Request

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