Paul Garey

**** **** **** ******

Brooklyn, NY **224 USA

(646) 707 - 4110

acvsba@r.postjobfree.com

OBJECTIVE

Seeking a position that will utilize professional training, experience, knowledge of industry, and can be put to immediate use in contributing to the companies’ sustained growth. CAREER SUMMARY

Hotel & restaurant culinary experience with luxury properties in New York City and abroad, Developed and maintained highly motivated well trained teams for high volume dynamic multi-lingual multi-unit properties, Operational knowledge of all aspect of Food & Beverage, Excellent leadership ability, Exceptional communication talents, and phenomenal presentation skills; proven track record of consistent profitability, Consistent history of positive guest & management satisfaction appraisal’s. EMPLOYMENT

Memorial Sloan-Kettering Cancer Center New York, NY Executive Chef 6/ 14- Present

www.mskcc.org

Responsible for coordinating, supervising and directing all aspects of daily kitchen and food operations, Implemented key drivers that increased profits for all F&B outlets, Utilized fresh high quality ingredients and developed a high quality corporate recipe standards. Coordinated training for all staff establishing and enforcing food specifications, portion control, standardized recipes and HACCP procedures. Accountable for controlling food and labor costs while maximizing patient and guest satisfaction.

Successful roll out of “Farm to Table” center wide, contracting local farmers for dedicated growing land.

Coordinate and monitor all phases of Loss Prevention in kitchen and satellite areas.

Developed specialized dietary specific and symptom management menus for diverse patient population.

Ensure preparation of required reports, including payroll, revenue, employee Schedules, actions plans.

Responding timely to guest complaints, maintaining industry leading Press Ganey satisfaction scores.

Ensured compliance with SOP’s in all food service outlets

Conducted staff annual reviews and performance appraisals

Governed adherence all local health department laws, and Joint Commission standards and compliances.

Supervised and directed the Stewarding and Storeroom Departments.

Develop proper training and direction of subordinates to ensure adequate operation in all outlets

Direct and trained all chefs.

Monitored daily food purchases for proper ordering, quality and price structure. Smithfield New York, NY

Executive Chef / Director of Food & Beverage 5/ 12- 1/ 14 www.smithfieldnyc.com

Designed constructed and implemented and opened a 325 seat restaurant and tavern concept, Responsibility’s include the efficient and effective staffing and operation of all Kitchen, Stewarding, and Food production outlets, Accountable for active decision making, P&L related planning, Scheduling, logistics, Training, Menu R&D, Sanitation, Purchasing, and execution of events. Garey 2

EMPLOYMENT

Tonic Times Square New York, NY

Corporate Executive Chef 5/ 05- 5/ 12

www.tonicbarnyc.com

Tonic 300 Seat multi-level Times Square Sports Bar & Restaurant, Global inspired New American Cuisine Lunch, Dinner, Brunch, Corporate & Social Events

Tonic East 250 Seat multi-level Sports Bar & Restaurant, Global inspired New American Cuisine Lunch, Dinner, Brunch, Corporate & Social Events

Mercury Bar East 150 European Sports Bar & Restaurant, Serving European Pub Fair and American Cuisine Lunch, Dinner, After Hours

Insuring that the highest standards of quality are maintained, Overall responsibility for the efficient and effective simultaneous operations of all Kitchen operations, Stewarding, and Food production outlets, Responsible for active decision making, P&L accountability related planning, logistics, training, menu development, sanitation, purchasing, food production and execution of events. Demonstrating strong leadership, creativity, integrity, resourcefulness, consistency while maintaining consistent profitability. Ability to successfully navigate and manage in a diverse high volume environment. The Park Lane Hotel New York, NY

Executive Chef 9/ 03- 5/05

www.helmsleyparklane.com

A 4-Diamond 600 Room Property, 85 Seat Continental Restaurant The Park Room 50 Seat Casual Alfresco Dining Garden Court Café, 50 Seat American Bar & Grill Harry’s Bar 3237 Square Feet Main Ballroom with a Capacity of 25-250, 100 Seat Staff Cafeteria Managing union associates, Directing and supervising daily operations of Food & Beverage outlets, Controlling labor cost by properly scheduling & staffing according to budget and business forecast, Developed daily & seasonal menus for Fine Dining Restaurant & Upscale Banquets ensuring all recipes, food preparations, and plate presentations are implemented, Maintain a safe orderly & sanitized kitchen, Cultivated staff & Sous-Chefs for future promotion Sunrise Assisted Living New York, NY

Executive Chef & Director of Food & Beverage 5/ 02 – 9/ 03 www.sunrise-al.com

Managing all aspects of multi unit fine dining Food & Beverage operations, Offering Breakfast, Lunch, Dinner, & Two Mid-day Light Meals for 500 live-in residents Daily. Duties incorporate controlling food & labor cost, P&L accountability, purchasing, menu development, scheduling & payroll, development of culinary team, demonstration cooking & banquet production, budget planning, developed a customized diet & nutrition system for individualized specialty diets

Garey 3

EMPLOYMENT

The New York Palace New York, NY

Chef de Cuisine 8/ 00 – 5/ 02

www.newyorkpalace.com

A 4- Star 4-Diamond 897 Room Property, 115 Seat South East Asian Bistro Istana, 52 Seat Fine Dining Restaurant Gilt,13 Meeting Rooms with 2200 Square Feet of Banqueting Space, Main Ballroom with a Capacity of 300, 200 Seat Staff Cafeteria

Responsible for shifts scheduling & payroll, new hire training, developed seasonal & daily prix fixe menus, Implemented use par system for food purchasing, established effective cost control methods. Maintained consistent Maintenance & Sanitation schedules Supervised all Restaurant, Room service, & Villard Bar food production

LaGuardia Marriott Hotel East Elmhurst, NY

Banquet Chef 8/ 99 – 8/ 00

www.marriott.com/property/propertypage/LGAAP

435 Rooms, 23 Meeting Rooms, 15245 Square Feet of Meeting Space, 130 Seat American Cuisine Steinway Restaurant, 50 Seat Sports Bar & Grill Empire Bar, 24 Hour Room Service Organizing and supervising all areas of banquet operations, Guest relations, Menu development, Product flow, Presentation & design. Duties included Supervision of Restaurant, lounge, & Room service operations for AM, PM, & mid shifts. Produced daily menu specials for Steinway Restaurant New York Marriott East Side New York, NY

Assistant Food & Beverage (Culinary) Manager 3/ 99 – 8/ 99 www.marriott.com/property/propertypage/NYCEA

646 Rooms, 19 Meeting Rooms, 21,000 Square Feet of Meeting Space, 86 Seat American Restaurant Shelton Grille, 22 Seat Lobby Cocktail Lounge & Coffee Bar, Room Service Managing union associates in Kitchen, Restaurant, & Room service operations during AM & mid shifts, daily new menu development & roll out of new menu items. Participated in several task force projects ARAMARK, Old Dominion University Norfolk, VA

Assistant Banquet Chef 6/ 98 – 2/ 99

www.aramark.com

Responsible for organization, & food production for a high volume banquet & catering University facility Cafe Europa Portsmouth, VA

Sous Chef 12/ 96 – 6/ 98

Hands on production for daily kitchen production, creating a daily dessert special, & Grade manger production, use of classical French & Italian cuisine cooking techniques, Responsible for stock rotation, inventory tracking, implementation H.A.C.C.P procedures & daily logging of production information Garey 4

EMPLOYMENT

Metro Noir Saumur, France

Saucier 10/ 94 – 9 /96

Duties included heavy production of soups, stocks, & sauces, learned the complex operations of a French brigade system in a European Kitchen

The Hickory PIT Lockport, NY

Chef & Manager 4/ 93 – 9/ 94

Responsible for hiring & training, Supervised all kitchen operations, purchasing, menu planning, food costing, and scheduling. Accountable for organizing a variety of functions from social to corporate events EDUCATION

Johnson & Wales University Norfolk, VA

B.A.S. Culinary Arts, Deans List 11/ 96 – 12/ 98

University of Angers Saumur, France

Le Grand Diplome de Cuisine 9/ 94 – 6/ 96

Niagara County College Sanborn, NY

Certificate of Hotel & Restaurant Operations 9/ 92 – 6/ 94 SPECIAL SKILLS & TRAINING

* Practical training at 4- Diamond Resort The Boars Head Inn Charlottesville, VA www.boarsheadinn.com

* Certified with USA National Restaurant Association (Serve Safe) Sanitation

* Food Protection Certificate with the New York City Department of Health

* Skilled in Micro Soft Office Programs, Time-Saver, Micros, Several POS Operating Systems

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