Objective: To obtain a challenging, rewarding position in the food industry where I can utilize my creative management skills and experiences.
Professional Summary: Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues, ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, and organizational skills to the table with a respected organization that values hard work, commitment, and vision.
~Areas of Proficiency~
I am proficient in ordering, Purchasing, Scheduling, P & L, Menu Design, Menu Costing and Opening Experience in Multiple Types of Venues. I have Consistently Managed a 24% Food Cost across the Board. I am Directly Responsible for Training and Development of Managers and Staff.
Stone Street Ventures Restaurant Group-New York
Executive Corporate Chef
February 2012 – Present
Oversaw all kitchens and food operations for 3 Restaurants
With 15 Million in combined sales
Negotiated with vendors on food supplies, Daily Ordering
Managed a staff of 30 plus per restaurant
Perform monthly inventory duties, plate and recipe costing
Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
Supervised catering for events accommodating up to 100-1000 people. Conducted budgeting, marketing and financial/cost analyses.
Created Daily Specials, Menu designs, Seasonal Menu Changes
Street Fairs / Major NYC Events
Training, Coaching Staff
CJ Wellingtons -New York
Executive Chef 2009-2011
Creating New Menu and daily specials.
Purchase and inventory control with attention to budget and guidelines.
Balance service with cost to ensure profitability. 25% food cost
Daily meetings with wait staff to maximize sales.
Manage staff, including hiring, Training and Coaching
Catering on and off premises.
Cravings Gourmet Food Market – Plainview NY
Executive Chef /Kitchen Manager 2005-2009
Managed kitchen staff of 15
Oversee day to day kitchen operations
Catering off premises for up to 1000 people
Maintain daily production schedule
Fairway Food Market- Plainview New York
Executive Chef 2001-2005
Manage food and labor costs, product pricing, and kitchen budgets
Catering on and off premises, Banquets, Corporate events
Implement training programs for kitchen staff
Culinary Institute of America
Bachelors in Culinary Arts,1995
New York City / Nassau / Suffolk
Certified Food Safety Manager