Executive Management

ralph perrotti

*** ***** **** *** **** Cell: 201-***-****

Bogota, NJ 07603 **********@*****.***

Executive Profile

As a graduate of Johnson & Wales Culinary and Pastry Arts programs, I have gone on to have an extensive career in

the culinary profession. Having worked all positions in the kitchen, including Executive Chef, Chef De Cuisine, and

Pastry Chef, I feel my qualifications are strong. I would bring long term experience in supervising, production and

finance to any operation I will join.

Skill Highlights

Menu development

Strong Supervisor, staff training

Food and Labor costs

Purchasing

Dessert and Bread Production

Fresh Pasta, Charcuterie

Strong in Italian and French Cuisine

Core Accomplishments

Twice received two stars from NY Times While in NYC

Named one of cities up and coming Chefs

Invited to cook at James Beard House

Currently working at one of New Jerseys top twenty restaurants

Professional Experience

Chef De' Cuisine, 09/2015 - Current

Terre A' Terre - Carlstadt, NJ

Oversee Kitchen operation, Hands on in all food production. Perform Pastry Chef duties. Aid in menu development and

execution. food and labor management.

Chef, 08/2014 - 09/2015

St. Eves - Hohokus, NJ

Hands on in all food production, oversaw and trained small staff, pastry chef duties. helped with menu development,

food and labor cost management. Insured proper sanitation procedures.

Executive Chef, 09/2012 - 05/2014

Montville Inn - Montville, NJ

Oversaw full operation including full scale restaurant, pub area and on premise catering, menu development, staff hiring

and training, food and labor cost management, customer relations, highly rated Italian Cuisine. Insured proper sanitation

procedures.

Executive Chef, 09/2009 - 07/2012

Hohokus Inn - Hohokus, NJ

Started as Exec. Sous Chef and Moved up to Executive Chef. Oversaw all daily operations including, full scale

restaurant, Full tavern menu, on premise catering, pastry department. Staff hiring and training. Food and labor cost

management. Menu development and execution. Insured proper sanitation procedures.

Education

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1983 Johnson and Wales Culinary - Providence, RI, United States

Associate of Science Culinary

1984 Johnson and Wales - Providence, RI, United States

Associate of Science Pastry Arts

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