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Manager Food

New York, New York, United States
October 27, 2016

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Jules J. Koch

*** ********** *** **** *.Y. *****




*Received all food and beverage deliveries,checking to ensure quality and freshness

* prepared food for 60 to 400 clients daily

* created and monitored all compliance systems in keeping with NYC health and fire regulations

* initiated record management system to keep all necessary record required by government

Agencies as to sanitation and food subsides

*maintained and cleaned kitchen daily including ovens grills stoves counter and steam tables. And

Dining room

Trained and supervised clients learning how to cook and clean kitchen

Responsible for all ordering of food, produce, and beverages for facilities

10/06 -10/08

Samaritan Village, Inc. Richmond Hill, NY


Scheduled and received food and beverage deliveries, checking contents to verify quantity and quality.

Introduced food preparation methods, portion sizes and garnishing to ensure that food is prepared and presented in an acceptable manner.

Created and monitored all compliance systems in keeping with NYC health and fire regulations.

Initiated record management system to keep all necessary records required by government agencies as to sanitation and food subsidies.

Established all phases of the program at this location, a start-up facility, which included preparation of the menu for breakfast, lunch and dinner for150 people daily.

7/06 – 10/06 Restaurant Associates New York, NY


Successfully completed three-month internship fulfilling prep-cook duties and assignments.

Prepared lunch entrees for 1000 people daily.

Prepared, marinated and seasoned meats and poultry for grilling and sautéing.

Chopped, diced and sliced vegetables for assorted salads daily.

Ensured crudite station was properly stocked and set up.

Used a variety of cooking methods including grilling, frying, broiling, baking and sautéing.

Ensured grilling station was properly assembled, dismantled and cleaned.

Knowledgeable with regard to a variety of professional kitchen equipment.

Consistently maintained a sanitary work environment.

3/05 – 4/06 Samaritan Village, Inc. Richmond Hill, NY


Preparation of all meals for 90 people daily.

Oversaw daily operation of kitchen ensuring that all meals were prepared as scheduled.

11/90 – 1/05 Rose Connection Fairfax, VA


* Responsible for daily operation of floral wholesale and retail enterprise.

Ensured all orders properly delivered to customers.

Ordered daily shipments from distributor to maintain freshness and quality.

TRAINING: Project Renewal Culinary Arts Training Program New York, NY

Certificates in Culinary Arts and Pastry Arts 4/06 – 7/06

EDUCATION: Abraham Lincoln High School Brooklyn, NY

Diploma 1984

LICENSE: NYC Department of Health Qualifying Certificate in Food Protection

References available upon request.

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