CEC certified executive chef

HENRY L. PIOTROWSKI JR., C.E.C., A.A.C.

* ****** ***** ***** *******, NJ 08088

Home: 609-***-**** Mobile: 609-***-****

Email: *************@*****.***

Global, award-winning, Certified Chef. Three-time Culinary Olympic team member.

Inducted into the Hall of Fame for Chefs, American Academy of Chefs (A.A.C.).

Presenter/demonstrator for A.C.F. national and local culinary educational symposiums.

Certified culinary judge and examiner for all levels of certification. Certified culinary educator.

PROFESSIONAL EXPERIENCE:

06/2016- Present B&G Foods/Green Giant

Corporate R&D Chef

Annual Sales 3 Billion

In charge of all Culinary aspects of the company.

Developed R&D kitchen & lab blue prints for 3-million-dollar building project

Implement and develop all new items for all 36 + brands

Culinary Ambassador for the company, travel and present all new products to all distributers.

Develop all R&D Bench top creations, and all gold standard products for our company.

Received 2017 Food Processing Magazine National R&D Team of The Year Award

05/2014 – 06/2016 Shop Rite Stores.

South New Jersey

Corporate Chef for 7 stores.

Annual Sales Volume: $390. Million

In charge of the Culinary, Bakery, Seafood, & Meat Department's new items, and sales growth.

Implementing new seasonal menus, recipe manuals, new item roll outs, added value meal plans.

To increase our quality, by training and teaching our culinary associates.

To create less shrink, and better utilization of items from all the other departments.

To work hand in hand with each store’s Nutritionists.

To take the lead for all Culinary operations for opening new stores, from equipment, small wares, kitchen lay out, to all new recipes and recipe/ hoe to do books for every item.

03/2013 – 4/2014 Cuisine Innovations http://www.cuisineinnovations.com/ Lakewood, NJ

Senior Research & Development Chef

Annual Sales Volume: $45.0 Million - $55.0 Million

Hired in as Senior Research & Development Chef in 2013.

Responsible for R&D, Recipe Writing, Costing, Sourcing Product, Efficiency, and Overall Production for two production facilities; 1 Kosher and 1 Non-kosher.

Increase sales Year-Over-Year 15% through continuous R&D, improve and develop new products.

Develop from concept to bench samples to production in 1 year - 30 appetizers, 12 entrees, 10 various flavored Knish, 16 Veggie burgers.

Create 4 new veggie burger flavors – sell 30K cases of Cuisine label with 1 TV add.

Create 4 new veggie burgers for Sysco which resulted in $5.5 Million new annual sales; create 6 new veggie burgers for US Foods which resulted in $4.6 Million new annual sales.

Reduce labor cost by implementing production line changes and improving procurement process.

Research and replace a single ingredient in veggie burgers which was outlawed by USDA with all natural, cheaper, healthier ingredients which maintained current sales volume and no change to nutritional labels.

(Reason for seeking: company sold, during sale poor business practices uncovered, resign with professional notice; seek new senior management opportunity leading culinary execution for progressive, growing organization)

03/2011 – 02/2013 The Restaurant School at Walnut Hill College Philadelphia, PA

Dean of Culinary Arts www.walnuthillcollege.edu/

Annual Sales Volume: $12.0 Million - $15.0 Million

Hired in as Dean of Culinary Arts for America's first private college to offer career training in fine dining and hospitality industry; majors in Culinary Arts, Restaurant Management, Pastry Arts and Hotel Management.

Responsible for entire culinary education for the organization including 12 Chefs, 6 Kitchens, 4 Labs, 4 Restaurants; all Pastry & Culinary curriculum, menu development, food cost, inventory, procurement, culinary clubs, and culinary competitions. Responsible for all continuing education courses.

Teach Culinary & Pastry classes, sanitation, all introductory classes and culinary demonstrations.

Maintain all culinary equipment.

(Reason for leaving: recruited by Cuisine Innovations; seek opportunity to contribute and develop new culinary innovations in stable, growing business)

10/2008 – 11/2010 Wegman’s Corporation www.wegmans.com

Mt. Laurel, NJ

Executive Chef

Annual Sales Volume: $6.5 Million - $7.5 Million

Hired in as Executive Chef for Prepared Foods Department.

Responsible for all daily operations of Wokery, Sushi, Pizza, Sandwiches & Subs, Breakfast / Coffee Bar, Chef-Case, Meal Wall, Catering, and all offsite functions. Manage 30 line employees, 4 Sous Chefs, and 4 Team leaders, and the entire prepared foods department.

Receive perfect Safety & Sanitation score conducted quarterly by corporate inspection; only store of 27.

Top 5 revenue production among 27 locations in soup, roasted chicken, hot a la carte line, meal wall, wokery, and prepared foods window.

Increase prepared food sales Year-Over-Year by $700K using all blemish free product being thrown away.

Participate in corporate interview regarding reducing food waste; help develop corporate policy that no produce, bakery, or dairy items were allowed to be destroyed until it was seen by the culinary department.

(Reason for leaving: hired with understanding would be promoted to corporate R&D facility after 1 year as Executive Chef, delayed for 3 years, resign with professional notice; seek new opportunity to innovate and excel in executive culinary position)

01/1995 – 08/2008 Pine Valley Golf Club

Pine Valley. NJ

Executive Chef www.golfclubatlas.com/courses-by-country/usa/pine-valley-golf-club/

Annual Sales Volume: $3.0 Million - $7.5 Million

Hired in as Executive Chef at the number one golf club in the country

Responsible for all daily Food & Beverage operations including hiring, scheduling, training all Managers and employees; maintain all inventory, procurement, operating budget, and management procedures.

Increase annual food revenues from $300,000 to $1.2 Million through continuous improvement of food quality and guest service.

Introduce breakfast buffet to improve speed of service and keep up with member tee times.

Introduce fresh baked bread and pastry program to culinary staff which resulted in reduced food costs and maintain existing labor costs.

Promote enthusiastic Dishwasher to Executive Chef after teaching how to prep, cook, dish-up, etc.; gain club sponsorship to send him to Culinary school in off-season; ultimately became replacement Executive Chef

Travel to other Country Clubs owned by Pine Valley to work hands-on with staff improving existing procedures and developing new products and services.

Provide Private Chef services for 8 member families living on the golf course.

(Reason for leaving: resign with professional notice, recruited by Wegman’s; seek to contribute and advance as corporate culinary research executive)

Additional Experience:

12/1992 – 12/1995 Philadelphia Country Club Gladwine, PA

Executive Chef

04/1989 – 10/1992 Eagle Lodge Conference Center & Country Club Lafayette Hill, PA

Executive Chef

07/1986 – 04/1989 Sheraton Society Hill Hotel Philadelphia, PA

Executive Chef

05/1984 – 07/1986 Trump Castle Casino Hotel Atlantic City, NJ

Chef Garde Manger (Hotel Ice Carver; $35.0 Million / Mth. Food Revenues)

03/1981 - 1984 Philadelphia Adams Mark Hotel Philadelphia, PA

Chef Garde Manger (Opening Sous Chef, Hotel Butcher, Ice Carver - 2 ACF Ice Carving Gold Medals)

EDUCATION:

Culinary Institute of America, Associates Degree, 1981

Culinary Institute of America, Advanced Breakfast Cookery 1997

Culinary Institute of America, Advanced Danish, Pastries, and Artisan Bread baking

American Culinary Federation, Nutrition and Sanitation Certification, 2007

Wegman’s Nutrition and Sanitation Certification 2011

AWARDS & ASSOCIATIONS

Received 2017 R&D National R&D Team of The Year Award

2006 Task leader for Miss Michele Obama’s Chefs go back to school to fight child obesity

Educational Presenter Northeastern American Culinary Federation Conference

Presented the Wegman’s Healthy, Fun, & Fresh Program.

Did demonstrations for healthy breakfast, lunch, dinner ideas, and quick pick-up and go items.

Educational Presenter, 2002-Present: Professional Chefs of Northeastern Pennsylvania

Present educational forum on new industry trends for culinary professionals.

Educational Chairman, 1995-98. Delaware Valley Chef’s Association

Board Member, 1993-95. Delaware Valley Chef’s Association

Culinary Chairman, 1989-92. Delaware Valley Chef’s Association

Chef of the Year, 1990: Delaware Valley Chef’s Association

Team Captain/Gold Medal Winner, 1990: New York Food Show, Winner of Swiss Society of Cooks Gold Medal

Educational Presenter, 1990-91: American Culinary Federation Conventions

Present Olympic trend setting recipes with ACF membership in New Orleans, Southeast Regional, Northeast National conventions.

Culinarian of the Year, 1989: Delaware Valley Chef’s Association.

International Chefs’ Association Gold Medal, 1987: World Association of Cooks.

U.S. Culinary Olympic Team, Elected member for three consecutive terms: 1984, 1988, 1992.

Gold medal, 1992.

Gold, Silver and bronze medal, 1988.

Gold medal, 1984.

Manager of the Philadelphia’s Junior ACF Winning National Culinary Team to assist the 2002 US Culinary Olympic Team. Junior team gold medalists.

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