Paul Pennstrom

Port Jefferson Station, NY

ad09n9@r.postjobfree.com

+1-631-***-****

1. To secure a position with a well established organization that will lead to a lasting relationship utilizing my experience and skills.

Authorized to work in the US for any employer

Work Experience

Dining Director

Jefferson's Ferry Lifecare Retirement Community - Setauket, NY December 2020 to Present

Direct daily operations of dining services including servers and cooks Create Menus

assure food safety standards are upheld

Production Logs

Maintain budget and inventory

Maintain Department of health Compliance

Scheduling staff, Payroll processing

Hiring and training staff

Hands on residents ensuring there experience is superb ServSafe Certified

Executive Chef Manager

Aramark - Brentwood, NY

January 2015 to Present

Manage 70+ employees in both locations

Develop menus assuring all food sensitivities are represented Responsible for ordering and for maintaining vendor relations Responsible for inventory and budgeting

Arrange, cook and exact catering events

Authorize purchases and repairs

Maintain positive ongoing relationships with clients and employees Strong knowledge of food safety and HACCP standards ServSafe Certified

Executive Chef

Falls port Inn - Hawley, PA

June 2008 to December 2014

Prepare supervise and coordinate the work of cooks and other employees who are part of the food preparation and cooking team.

Openly communicate problems and solutions to the parties involved while working with the team to solve them.

Create new recipes and designs including award winners Manage relationships with vendors negotiating prices of ingredients and equipment Train current staff and seasonal help including food safety and knife skills Hiring and releasing of staff when necessary

Catering Sous Chef

Compass Stony Brook University - Stony Brook, NY

February 2006 to April 2008

Order and prepare all menu items for upcoming parties and events Set up and review menu and finished food for all events Oversee food preparation & production ensuring food safety procedures are always adhered to Organize and set up new, extra, or seasonal employees Banquet Chef/Head Chef

The Inn at New Hyde Park - New Hyde Park, NY

February 2003 to March 2006

Order and prep food and supplies for banquets and buffets Set layout of parties with wait staff

Assist in formatting menu

Oversee a staff of nine workers. Hiring and releasing of staff Education

Associate in Culinary Arts

Long Island Culinary Academy - Westbury, NY

January 2002 to January 2004

Associate in Business

September 1989 to May 1992

Skills

• Culinary Experience

• Banquet Experience (10+ years)

• Food Safety

• Kitchen Management Experience (10+ years)

• Catering (10+ years)

• Food Preparation (10+ years)

• Profit & Loss

• Cooking (10+ years)

• Restaurant Management (8 years)

• Time Management (10+ years)

• POS (5 years)

• Supervising Experience (10+ years)

• Restaurant Experience (10+ years)

• Food Production (10+ years)

• Inventory Control (10+ years)

• Menu Planning

• Serving Experience

• Events Management

• Leadership Experience

• Management Experience

• Food Production Experience

• Merchandising

• Food Service Management

• Microsoft Office

• Labor Cost Analysis

• Sales Management

• Microsoft Word, Microsoft Office (5 years)

• Purchasing

• Strategic Planning

• Cleaning Experience

• Recruiting

• Forecasting

• Quality Assurance

• Pricing

• Operations Management

• Hospitality

• POS

• Restaurant experience

• Hospitality

• Guest services

• Leadership

• Customer service

• Supervising experience

• Profit & loss

• Serving

• Cooking

• Conflict management

• Cash handling

• Team management

• Cash register

• Events management

• Mentoring

• Budgeting

• Retail sales

Certifications and Licenses

ServSafe

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