Chef T GERSON

**** ******** **** • Teaneck, NJ **666

201-***-**** • ad2thh@r.postjobfree.com

SUMMARY

Executive Chef who trained at the Hotel Ritz, Paris France to the highest standards of the food industry, with diversified experience in corporate services, hotels, private restaurants and owner of 2 - 4-star French/Japanese restaurants.

Highly skilled in classical French and Japanese cuisine including formal training in Sushi production and French pastry.

EDUCATION

Ecole de Gastronomie Française, Hôtel Ritz, Paris, France

Accepted into the advanced "Ritz-Escoffier" diploma course

• Studied under Chef de Cuisine Christian Guillut & Master Pastry Chef Bruno Neveu

• Technical Wine Tasting by world-renowned sommelier George Lepre

• Formal Dining Etiquette Management and Floral Arrangements

L’ Espadon Grille, Hotel Ritz, Paris, France (1989)

Rounds-man, given privileged status by Legion of Honor conferee Guy LeGay

• Worked with Chefs de Poissonnier, Entremétier, Rôtisseur, Garde-Manger and Saucier.

EXPERIENCE

Sur La Table (2023- present)

Culinary Instructor

• Responsible for the execution of prescribed menu’s related to companies in house classes

Aramark (2013 – 2023)

JPMC 383 Madison avenue, New York, NY

• Assigned to assist in another unit of a previous Executive Chef position.

Executive Chef KPMG Peat Marrick, New York, NY (closed due to Covid)

• Responsible for all culinary operations pertaining to the operation of a full-service café dining and catering facility. Managing $10 million in annual sales.

Executive Chef, JPMC 270 Park Avenue, New York, NY

• Responsible for all culinary operations at a full-service cafeteria and catering facility in a union house.

• Managed $18-20 million in annual sales.

Executive Chef, Griffis Faculty Club, New York Presbyterian Hospital, New York, NY

• Responsible for all operations pertaining to the Cornell Medical Teaching Faculty and student cafeteria.

Managed $11 million in annual sales

Executive Chef, 85 Broad Street, New York, NY

• Opening chef for newly renovated 85 Broad Facility

Responsible for hiring new staff, menu development, meeting all sanitation requirements including the training of serve safe

Sodexo (2011 – 2012)

Executive Chef, Bank of America, North Tower and South Tower, WFC, New York, NY

• Hired to correct on going sanitation issues

• Facilitated the planned shutdown of units for renovations of the Financial district

• Maintained records pertaining to NSF Auditing

• Servicing 3000 daily, plus banquet facilities in a Union House

Compass/Flik Dining (2006 – 2010)

Executive Chef, CIT Group, Livingston, NJ

• Responsible for serving 1200 daily

• Managed Catering facility

• Maintained production and sanitation records

• Created seasonal 6-week cycle menus

• Over saw and trained kitchen crew

Executive Chef, NBC Executive Dining Facility/General Electric, New York, NY

• Developed and executed menus for GE’s quarterly Board of Directors’ events

• Created daily menus for upper level NBC executives

• Catered off-premises personal events for executives

Sodexho/Wood Corporate Services (1999 – 2006)

Executive Chef, Merck Pharmaceuticals, Whitehouse, NJ

• Responsible for running a multi-unit facility with 5 satellite units and commissary kitchen with a full-scale baking operation and retail facility

Sous Chef, TIAA-CREF (Teachers’ Insurance), New York, NY

• Ran all aspects of a cafeteria, serving 1500 meals daily

• Managed ordering, costing, portion control, special promotions, and maintained health and safety standards

• Raised customer satisfaction rating by 30 percent

• Maintained computerized production systems and theoretical food cost system

Executive Chef/Manager, Banque Société Générale, New York, NY

• Managed all aspects of an executive dining facility

• Created high caliber menus for senior level executives and their guests

• Received documented accolades

Additional Accomplishments

• Lead Team Member of the MBNA Annual Maine Corn Boil, 2001, for 25,000 people

• Guest Chef Appearances

• Received award for “Best of the Year” new recipes

Manhattan Bistro, New York, NY (1997- 1999)

Executive Chef of a high volume, trendy SoHo landmark.

Knollwood Country Club, Westchester, NY

Interim Executive Chef

Three Broadway (3B), Nyack, NY (1992-1998)

Chef/Owner of French Japanese Fusion restaurant

• 75 Seats with a staff of 10

• Zagat’s Top Five New Additions

• 4 Stars - Rockland Journal (1995)

• Created signature cuisine and pastry items. High emphasis on plate presentation

• Specialized in fish, game and vegetarian items. All food made on premises

• Established personal contacts with wholesale distributors at Fulton Fish Market, Hunts Point, etc.

Claude's Hohokus Inn, Hohokus, NJ (1989- 1992)

Sous Chef to Claude Bailles, owner of the 4 Star French restaurant

Leisure Dining Enterprises (1980-1987)

Executive Chef, Cazzies /Jonathan’s, Holiday Inn, Hasbrouck Heights, NJ

• $3 million per year banquet facility and la carte’ restaurant

CERTIFICATION

Serve Safe Management

HACCP

New York City Department of Health

Equal Employment Opportunity and Affirmative Action Policies

New Jersey Board of Health

SPECIALIZED SKILLS

Excel budgeting tool usage

Prima web invoice maintenance and menu program

ARIBA web-based purchasing program

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