Bloomfield NJ *7003
A challenging, growth-oriented position in the culinary industry in which academic training, work experience, and a commitment to excellence will have valuable application.
Hudson County Community College Culinary Arts Institute, Jersey City, NJ (2009-2011)
Associates Degree in Culinary arts
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)
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)
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.
Certified ServSafe Manager
Knowledge of HACCP
Certified Gold Service
Certified Guest Service Professional
Skilled Microsoft and Macintosh