Inventory Management Executive Chef

Flavien Trichery

*********@*****.*** • 201-***-****

With a passion and deep understanding of flavor profiles and culinary techniques, I excel at creating innovative and delectable dishes that leave a lasting impression on guests. Additionally, I am highly skilled in kitchen management, including menu planning, recipe development, and inventory management. As a leader, I prioritize effective communication and collaboration with my team, fostering a positive and supportive work environment that promotes creativity and growth. I am also adapting in managing budgets and ensuring that financial goals are mate without compromising on quality or taste. Designed and supervised the renovation of two kitchens at the north jersey country club also the creation and the purchasing of equipment for sixty kitchens at Citifield stadium. Whether working in a fast-paced restaurant, banquet evens or catering parties for a high-profile event, I am confident in my ability to deliver exceptional food and service that exceeds expectations. My love for cooking, combined with my business acumen and leadership skills make me an asset to a business.

Areas of Expertise

Culinary Operations

Sanitation Standards

Inventory Management

Ice Carving and sugar and chocolate art work

Menu Development

Daily Operations

Customer Experience

Yearly Expense Budget

Front & Back of House

Recruiting & Training

Professional Experience

Chef Teacher and Cooking Demonstration, Staten Island 3/24-Present

Chef Teacher: Performing some cooking Demonstration, Organize Weekly Classes for a Private Gourmet Club. My duty is to compose and execute seasonal menus, establish a food cost control for each recipe and a market list. The concept is a new business, The owner is a friend of mine that just opened the facility. Each class is about 12 to 15 students, mostly mother and children or single parent.

Working Chef Consultant, Sable D’Olonne, France 10/21-2/24

Managed and directed new seasonal menus development and execution for two restaurants (Le Quai des Saveurs and Le Comptoir) both restaurants belong to a same owner. Changed all aspect of production, execution and standard to increase the speed of service, organization and customer satisfaction. Created inventory check list, shopping list and mandatory safety procedures.

Edgewood County Club, Edgewood, NJ 2018- 2020

Executive Chef

Directed all operational processes for successful food production and daily specials of restaurants, including conducting profit and loss analyses to optimize financial performance, determining recipe-based food cost to ensure profitability, and facilitating management of inventory processes to avoid stockouts and waste. Provided new members with kitchen tours and catering packages, discussed food to inspire future events at club, and boosted customer engagement.

●Collaborated with Chef Tony Villanueva, promoted to Food Director, develop and implement menus that catered to diverse needs of two restaurants, holiday buffets, and private parties.

●Streamlined day-to-day functions of restaurant by effectively managing and scheduling staff of 30 members, administering payroll, conducting recruitment drives, onboarding and training of new employees as well as liaising between the front and back of house

●Ensured top-notch quality control to deliver exceptional food quality while enforcing strict food handling procedures and sanitation standards, to guarantee food safety and hygiene.

The Chef’s Table, Franklin Lakes, NJ 2009-2018

Executive Chef/ owner

Devised, customized, and executed menus for the dining room and private parties, tailoring them to suit different preferences and requirements. Monitored all facets of restaurant management, from accounting to food cost optimization, inventory management, quality control, hygiene, and regulatory compliance. Controlled staffing levels and cultivated strong customer relationships.

●Successfully established own place, developing new and unique dishes leading to sense of accomplishment as customers visit establishment to enjoy the carefully curated food.

●Oversaw off-premises catering services, handled daily payroll tasks, recruited, and trained new employees, and seamlessly coordinated all activities between front-of-house and back-of-house teams.

North Jersey Country Club, Wayne, NJ 2000-2008

Executive Chef

Managed all financial aspects, such as food and labor cost analysis, budgeting, as well as policy compliance set by the board, to ensure efficient and effective operations. Supervised a team of culinary professionals, coordinating daily operations of two restaurant (one fine dining restaurant, one pub restaurant and banquet parties up to 200 guest) scheduling, and training staff members to maintain optimal performance.

●Advanced leadership for all aspects of food and beverage management across two restaurants, banquets, and outings as executive chef of an elite private club with discerning membership expectations.

●Set high standards for food quality and presentation as culinary expert, ensuring every dish served exceeded members' expectations.

●Additional Experience

Executive Chef, Citifield Stadium “Aramark”, New York, NY

Executive Chef, Cosmopolitan Club, New York, NY

Executive Chef, New York Athletic Club, Travers Island, NY

Chef de Partie, Bouley Restaurant (4 stars New York Time), New York, NY

Chef de Partie, La Tour D’Argent (3 stars Michelin), Paris, France

Personal Chef for the Prime Minister, Military Service, Paris, France

Education

Diploma Prochef level 2 from the Culinary Institution of America, Hyde Park, NY

CAP Diploma, Culinary School of Magenta, Troyes, France

Licenses & Certifications

ServSaf Certified, Prochef level 2 from culinary institute of America

Food example

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