Lenz Dessources

** * **** ******

Bloomfield NJ *7003

973-***-****

adanm1@r.postjobfree.com

Objective

A challenging, growth-oriented position in the culinary industry in which academic training, work experience, and a commitment to excellence will have valuable application.

Education

Hudson County Community College Culinary Arts Institute, Jersey City, NJ (2009-2011)

Associates Degree in Culinary arts

Work History

Juniper Village Chatham, Chatham NJ (April 2018-Current)

Food Service Director/Executive Chef

Manages the day to day operation of the Dining Department. Responsible for production of food, prepare work assignments and schedules.

Manage and maintains Dining Service budget. Ensure proper sanitation and compliance to all Health Department regulation pertaining to food.

RIU Plaza Hotels New York Times Square (June 2017-April 2018)

Breakfast Chef

Cooking, prepping and set up buffet daily for approximately 1500 guests

Assist the Executive Head Chef in preparation and service of food

Ensuring highest quality, hygiene and service standards are met and maintained at all times in line with our guests expectations

Flick Lifestyles/Daughters of Israel, West Orange NJ (January 2016-January 2017)

Executive Chef

Responsible for all food production used for restaurants, banquet functions and other outlets for a 300 bed kosher facility

Develop menus, food purchase specifications and recipes

Supervise staff of approximately 50, develop and monitor food, labor and budgets for the department

Maintain highest professional food quality and sanitation standards

HCR Manor Care, West Orange NJ (August 2013-February 2016)

Food Service Coordinator

Planned menus for all food outlets in the facility

Scheduled and coordinated the work of chefs, cooks and other kitchen employees to assure that food preparation was economically and technically correct within budgeted labor costs and goals

Interviewed, selected, trained, supervised, counseled and disciplined all employees in the department

Sunrise Senior Living, West Orange NJ (August 2006-April 2014) Food Service Coordinator Assistant/ Head Cook

Second in charge of all kitchen functions

Supervised and coordinated activities of cooks and other food preparation workers

Developed recipes and determined how to present the food

Planned menus and ensured uniform serving sizes and quality of meals

Ordered and maintained inventory of food and supplies needed to ensure efficient operations.

Lake Valhalla Club, Montville NJ (April 2013-September 2014)

Sous Chef, Part-time

Helped in the preparation and design of all food and drink menus

Managed and trained kitchen staff, established working schedule and assessed staff performance

Operated all stations during a la carte dinning, weddings, parties, brunches etc.

Certification/Skills

Certified ServSafe Manager

Knowledge of HACCP

Certified Gold Service

Certified Guest Service Professional

Skilled Microsoft and Macintosh

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