ANTHONY PALMER
Brooklyn, New York 11233
ad0syq@r.postjobfree.com
OBJECTIVE
Energetic hospitality driven individual, seeking a senior chef position in your establishment. Bringing knowledge of the culinary arts and its implementation into real time environment. Very good with handling of quarterly Profit and Loss statements, training and the development of staff. Diverse in many cuisines, and presentation activities. EXPERIENCE
Everything Food LLC
Brooklyn, NY
Owner & Director of Catering
2/2021-Present
As director of catering or service manager is in charge of all catering for events. Their duties are to train and supervise staff, book events, and work with the chef and client on menu preparation for both small and large groups.
Kind Of Soul
Brooklyn, NY
Executive Chef
04/2019-12/2021
As Executive Chef, I’m responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Uncle Jacks Meat House
Astoria, NY
Executive Sous Chef
4/2018-12/2018
As an executive sous chef I’m second command in the kitchen . I work directly with the executive chef to produce diversified menus in accordance with the restaurant policy and visions. As a team, we come up with new dishes which appeal to the customers liking. In addition to my duties as a sous chef I’ also assist in scheduling making, monthly p & l training and developing staff, while making sure staffs hygiene and safety precautions are followed, maintaining order and discipline in the kitchen during operation hours.
2
The Dining Room INC.
Brooklyn, NY
Executive Chef
01/2017-3/2018
As Executive Chef, I’m responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Fabric (David Burke)
New York, NY
Sous Chef
8/2016-1/2017 (Closed Down)
My duties as a Sous Chef I was mostly responsible for the professional responsibility of ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers.
Colicchio & Sons
New York, NY
Junior Sous Chef
8/2016-9/2016
(Closed Down)
Blue Smoke Restaurant (USHG) Flat Iron District
New York, NY
4/2015- 8/2016
Lead Line Cook
(Garde Manager, Fry, Sautee, & Grill)
Set up stations with all necessary supplies. Prepared food for service (e.g. chopping veggies, butchering meats, or /and preparing sauce) Cook menu items in cooperation with the rest of the kitchen staff. Answer and report and follow executive chef and sous chef instructions. Ensuring all dishes come out simultaneously, in a high quality and timely fashion. Maintain a positive and professional approach with co-workers and customers.
Zum Zum Restaurant
Kings Plaza Mall, Brooklyn, NY
7/1986-9/1989
Short Order Cook/3rd Key Holder/ Assistant Manager I completed orders from the provided steam tables, placing food on plates and serving customers at our counter and dining area, Grilled and garnish hamburgers and other proteins such as steaks, fish, pork, and chicken…etc. Perform simple food preparations tasks for our house sandwiches. Clean prep areas Relieved closing managers three nights a week, while also making nightly deposits. Other Experiences:
District Manager
Kenco Retail Inc. (Famous Brands) Brooklyn, NY
04/11-5/13
Area Manager
3
Spirit Halloween/ Spencer Gifts Inc. New York, NY
7/10-11/12
Multi-Store Manager
10 Spot/Madrag Inc. Brooklyn<NY
05/08-07/10
EDUCATION
The Institute of Culinary Education
Diploma, Career Culinary Arts
New York, NY
Graduated 2014
Medgar Evers College
Brooklyn, NY
Business Management
Graduated 1994
Paul Robeson High School For Bus. And Tech
Brooklyn, NY
Graduated 1989
REFERENCES
§ References available upon request