Executive Chef Corporate Executive Chef
Resume:
ERIC STEIN
New York NY *****
***********@*****.***
FOOD SERVICE PROFESSIONAL
A goal orientated professional with over 17 years of experience in food service. Proven ability to achieve consistently profitable results. Extremely qualified with outstanding management and strategic decision making abilities. Superior skills in food preparation. Always ensures that cleanliness, quality and high food service standards are consistently achieved.
CAREER HISTORY AND HIGH LIGHTS
Morton Williams Inc. New York, N.Y. 2015-Current
Chef de Cuisine and Kitchen Manager
Ensured that all kitchen brigade always performed to the highest of culinary standards. Created all cycle menus and dishes on a daily basis. Responsible for all Food and Beverage purchases. Developed and maintained positive working relationships with all kitchen team members to reach business objectives. Ensured that all safety and sanitation policies were upheld
Accomplishments
Responsible for the hiring and training of all staff including twenty cook that worked at multiple locations throughout New York City.
Set up commissary kitchen and streamlined kitchen operation to supply product for multiple locations, to ensure profitability and future growth.
Created high end catering menus grossing 100,000 thousand dollars a week.
Kept food cost at a constant by 28% and labor cost at 26% Joint Base McGuire Dix Lakehurst N.J 2012-2015
Executive Sous Chef and KITCHEN MANAGER
Total responsibility for the overall operations of the back of house and kitchen area, including all aspects of profit and loss. Hired staff, purchased food and stock. Ensured that all staff were trained on proper food preparation and kitchen safety techniques. Exceptionally strong multitasking abilities. Planned and served over 400 dinner covers a day. Managed a staff of over 70 workers.
] Accomplishments
Developed consumer driven menus that increased sales.
Improved inventory planning systems to control food and labor costs
Implemented competitive vendor sourcing, maintaining quality and increasing profitability
Up graded food operations, and standards of service with innovative food preparation methods
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Responsibilities
Directed all food operations for busy kitchen
Priority planning/weekly business cycle tasks.
Ordering/inventory/receiving.
Continuing training, manager meeting, one-to-one counseling and reviews.
Daily shift execution/on service floor.
Line checks/food receiving and quality assurance.
Office work/administrative tasks.
Repair and maintenance of equipment and facilities.
Scheduling, coaching and training team members
My Fathers Steak House Queens N.Y. 2005-2012
Sous CHEF and Kitchen Manager
Busy kitchen of an Argentinean Style steak house which served more than 300 covers in an evening Responsibilities included but were not limited to: Planning and directing food preparation
Managing kitchen staff.
Training and scheduling.
Expediting.
Quality Control
Fort Devens Mass 1999-2005
Head Chef and KITCHEN MANAGER
Busy kitchen on former military base. Served more than 120 dinner meals, a day as well as staff lunches and on site catering Including profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation. Responsible for the proper execution and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. Provided hands on assistance as required. Including but not limited to:
All Sauces
Pasta and Rice Dishes
Roasts and Fish
Soups
Brunch Fare
Scratch baked pastries cookies and or cakes as requested. Education and Training
U. S. Department of Labor: Certificate in Culinary Arts SERVE SAFE Certification
NYC DOH Food Handlers Certification
SUNY Purchase: Bachelor in Sociology with Honors
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