Executive Chef Culinary Arts
Resume:
Andrew Berks
Mount Laurel, NJ *****
*******@*******.***
Berks came to Betty The Caterer with 26 years of culinary experience under his toque, and has worked for 5 Diamond Hotels, award winning restaurants and top notch catering establishments. He was listed as one of Philadelphia’s top 20 Chefs and has been a recipient of the Dirona Award with commanding the kitchen at Founder’s restaurant at the Bellevue Hotel. Chef Andrew has also been presented the 5 Star 5 Diamond award for hospitality, and has received the Golden Toque award from the American Academy of Chefs for culinary excellence. Chef Andrew who has been with Betty The Caterer since 2005 is a graduate of Philadelphia Restaurant School. He was a contributor to Philadelphia Flavors Cookbook and Local Flavors Cookbook and has been involved with such Philadelphia food traditions as the Book and the Cook, SCAN, and Zoobilly. He has given cooking demonstrations throughout the region has studied culinary arts in France. Authorized to work in the US for any employer
Work Experience
Executive Chef
Betty the caterer - Philadelphia, PA
September 2006 to Present
ANDREW BERKS
1 Carriage court
Mount Laurel, New Jersey 08054
*******@*******.***
OBJECTIVETo further develop my career in culinary arts with an establishment that offers a challenging environment and growth opportunities.
EXPERIENCE
Executive Chef 4/05 to present,Betty the caterer- Philadelphia's premier Kosher caterer Executive Chef 8/02 – 04/05Penns Landing Caterers • Philadelphia, Pennsylvania Located in the Sheet Metal Union Building on the banks of the Delaware River. Responsibilites include overseeing and executing all culinary aspects of the catering facility including menus, maintaing food and labor costs, and staff development. Have catered to Presidents, Presidential candidates, political leaders and socialites.
Executive Chef
5/00 - 1/02 Down Town Club • Philadelphia, Pennsylvania A premier catering and conference center located in historic Philadelphia. Forecasted to do 2.4 million in food and beverage revenue. Executive responsibilities include purchasing and receiving maintaining food and labor costs along with staff motivation and development hosted the American Academy of Chefs dinner and received the golden toque award for culinary excellence. 2/00 - 5/00Executive Chef
RADISSON TWELVE CAESARS • Philadelphia, Pennsylvania 250 room 4 star luxury hotel located on City Line Ave., Philadelphia’s “Golden Mile”. 30,000 square feet of meeting and banquet space. Forecasted to do 4 million in food and beverage revenue and 1 million in Delmonico’s`
restaurant. Voted 1 steak house in Philadelphia by City Line News. Responsible for budget and cost control, menus,
daily operation of restaurant and banquet kitchens. 12/96-2/00Executive Sous Chef
PARK HYATT • Philadelphia, Pennsylvania
4 star 4 diamond hotel. 172 French renaissance style luxury guest rooms in the center of the prestigious historical, cultural and theatre district on the "Avenue of the Arts" 25,000 square feet of meeting facilities accommodating up to 2,000 people. $9 million food & beverage division includes founder’s restaurant, voted top 50 restaurants in the United States by Conde Nast Traveler and banquet operations generating
$6 million in revenue. Responsible for budget & cost control, staff motivation & leadership, encouraging total commitment to excellence through training. Development & staff empowerment. 1/96- 12/96Chef Garde Manager
THE BELLEVUE HOTEL • Philadelphia, Pennsylvania
Responsible for restructuring -by adding & changing existing systems of operation which included ordering, receiving, scheduling, presentations, training of employees, and opening direct means of communication with the operational departments.
9/90 - 1/96Chef De Cuisine
FOUNDERS RESTAURANT • Philadelphia, Pennsylvania
Voted top 50 restaurant in United States. Recipient of Dirona Award. Responsible for overseeing and executing the daily operation of the restaurant & room service and creating artistic menus and presentations.
EDUCATIONTHE RESTAURANT SCHOOL, Philadelphia, Pennsylvania Associate in Specialized Technology
Major: Chef Training
CITY OF PHILADELPHIA DEPARTMENT OF PUBLIC HEALTHf
Food Establishment Personal Safety Certificate #A02312 NATIONAL RESTAURANT ASSOCIATION SERVICE SAFETY CERTIFICATE Successful completion of: Skills for New Management, Train the Trainer, Fair Employment Policies ASSOCIATIONS•Active member of Delaware Valley Chefs Association.
•American Culinary Association #074745.
Education
Philadelphia restaurant school in Chef training
Skills
• Catering Experience (10+ years)
• Italian
• Cooking
• Line cook
• kitchen
• POS
• Baking
• Management
• Knife skills
• Chef
• training
• Team Player
• Culinary Experience
• Time management
• Leadership
• Food preparation
• HARPC
• Labor Cost Analysis
• Kitchen Management Experience
• Banquet Experience
• Profit & Loss
• Food Safety
• Restaurant Experience
• Research & Development
• Food industry
• Customer service
• Computer skills
• Supervising experience
Certifications and Licenses
ServSafe
July 2021 to July 2025
Serve safe/ Haccp
Serve safe re-opening guidance COVID-19 precautions Serve safe conflict the escalation COVID-19 precautions Serve safe certification food managers handling
Serve safe record of participation dining commitment 2020 Food Handler Certification
Assessments
Cooking Skills: Basic Food Preparation — Proficient March 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
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