Executive Chef/Culinary Arts Professional Accomplished leader with distinguished culinary and management career encompassing food service management, fine dining, hotel restaurant management, and high-volume catering. A skilled Culinary Professional recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Strong leadership qualification combined with outstanding team building skills. Extensive experience in food inventory planning, menu development, procurement, food preparation and presentation. Through familiarity with a wide assortment of international and ethnic cuisine. Significant contributor to revenue/profit growth through assertive improvements in quality, productivity, operational efficiency, and customer service.
Aramark-Higher Education August 2018- Present Brooklyn, NY
NYU Dinning-Tandon School of Engerineering
The culinary leader responsible for the development and execution of the school's menu program, food handling activities, safety and sanitation procedures, food sharing and waste reduction operations. Manage food inventory and forecasting by supervising the ordering, receiving, and storage of all food and kitchen products.
•Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards.
•Trains and manage culinary and kitchen employees to use best practice food production techniques and proper saftey practices
•Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewarding and recognize employees when needed.
•Complete and maintain all staff records including training records, shift opening / closing checklists and performance data.
•Developed and maintained effective client and customer rapport for mutually beneficial business relationship.
•Ensure compliance with occupational and environmental safety polices in all culinary and kitchen operations.
•Ensure accuracy of estimated food consumption for appropriate requisitions and / or food purchase
•Responsible for maintaining food quality of items at all times, managing waste, standardizing menus and recipes.
Compass Group-Flik Hospitality May 2018- August 2018 New York, NY
American Express Headquarters
Responsible for the entire kitchen operation of a high volume, complex foodservice operation in a corporate account to include café and catering while maintaing a safe and sanitary work environment for the staff. Managed a staff of 1 Catering Chef, 2 Sous Chefs, 2 Culinary Supervisors, 40 cooks and 12 utility personnel.
•Schedule and coordinates the work of all Sous Chef, Culinary Supervisors, cooks and other kitchen employees to ensure that food preparation is technically correct and within budgeted labor cost goals.
•Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
•Responsible for all hiring and training of kitchen production team members to ensure that the highest standards of quality are met.
•Developed all regular and healthy living menus for café in accordance with corporate programs and guidelines while utilizing company standardized recipes.
•Conducted weekly physical inventory of food and none food items to stay within company established guidelines while maintaining appropriate product par levels needed for service.
•Participates and attends department meeting, staff development and management meetings.
•Ensure all production personnel complete and utilize daily production worksheets and food waste log sheets.
Borenstein Caterers Inc. September 2007-August 2017 Jamaica, NY
Executive Chef & Culinary Development
Designed and developed menus, food purchase specifications, recipes and techniques for food preparation with culinary expertise while promoting and providing the highest quality food services to airline clients and managing a staff of 7 supervisors,3 sous chefs, 2 bakers,6 cooks and 42 production personnel.
•Established all culinary financial objectives by estimating requirements; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions and evaluating time-saving production techniques.
•Develop recipes and portion specification as required by the customer while understanding consumer’s tastes and nutritional needs; reviewing product specification; evaluating ease of menu preparation and applying established procedures and budgetary constraints.
•Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards.
•Prepare all necessary data for the budget; project annual food and labor cost. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.
•Oversee food preparation by consulting with the Buyer; Sous Chef; cooks and team leaders; overseeing portion size; controlling productivity and monitoring presentations, garnishments, and sauces.
•Maintain food ingredients and general supplies by selecting and purchasing menu ingredients while evaluating the quality of fresh food and food product deliveries to assure that our quality standards are consistently attained.
•Train and monitor employees on proper work procedures and production of specific menus to ensure maximum productivity with minimum labor and food expenses. Ensures all employees adhere to HACCP, USDA and safety regulations and compliance with company policies and procedures.
•Maintain safe, secure and healthy work environment by establishing, following, and enforcing all safety and sanitation standards and procedures while complying with federal, state and local regulations; reviewing and implementing accident and disaster plans.
•Ensure all menu presentations are properly planned, set up, and specifications reviewed to ensure company and airline compliance.
•Supervised the development and training of all culinary production staff including but not limited to the coaching, counseling and preparing corrective action for the employees if needed.
Kingsborough Community College February 2017- Present Brooklyn, NY
Culinary Chef Instructor
Facilitates meaningful learning of the course competencies in the curriculum and proactively supports all facets of the learning environment. Provide students with the latest culinary techniques, along with essential hands-on experience to ensure they are equipped to work in the most successful restaurants, hotels, private clubs and other culinary establishments.
•Instructing students in both lecture and laboratory setting in classic culinary techniques, including but not limited to: braising, grilling and sautéing.
•Teaching Culinary, Food Service, and Guest Service skills in volume food preparation, including but not limited to: breakfast, lunch and dinner, in cafeteria, quick service, fine dining professional and industrial kitchen laboratories.
•Providing students with a written and accessible course syllabus that follows the Course Syllabus Guidelines and facilitates a clear understanding between student and instructor regarding the content, goals, requirements, expectations, evaluation methods and schedule of work. Maintain a classroom environment that promotes teaching and learning.
•Evaluating students to measure their progress toward achievement of stated course outcomes within the College grade and grade appeals procedures. Review, evaluate, recommend, and effectively use student learning materials.
•Maintaining daily attendance rosters. Submitting final hard copies of daily attendance rosters and grade sheets to the Hospitality and Tourism Department.
The Center for Kosher Culinary Arts August 2011-September 2014 Brooklyn, NY
Culinary Chef Instructor
Coordinated interactive, interesting and professional cooking training classes in Kosher culinary arts to a wide range of students. Instructed variety of cooking techniques, theory, food preparation, food production and terminology while applying proper kitchen safety and sanitation techniques.
•Instructs hands on culinary classes delivering clear, concise and organized lectures while conforming to the school’s curriculum.
•Conducts kitchen demonstrations in techniques and concepts set forth by the school's culinary program.
•Asses student’s performance through observation and interaction, along with written and practical examinations.
•Assures that the students while in the kitchen are conducted in a manner that complies with the principles of food safety and sanitation.
•Developed a positive, focused learning environment while maintaining an accurate record of student's performance and attendance.
Atria Senior Living December 2005-September 2007 New York, NY
Responsible for coordinating, supervising and directing all aspects of this upscale full-service retirement facilities food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels.
Responsible for the management of all kitchen operations and staff of 40 on a daily basis to ensure a consistent, high quality food product.
•Approve food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes.
•Design and prepared menu selections for all special banquet themes/parties and weekly social events. • Responsible for devising and implementing menus and individual menu items for all food outlets by collecting, analyzing, and summarizing food, dining, and customer needs and trends.
•Responsible for the selection, training and development of the personnel within the Food and Beverage department on consistency, presentation, food styling, flavors, temperatures, quality as well as controls and strong constitution on teaching how to produce the best quality of food that is possible.
•Maintain food and beverage staff job results by coaching, counseling and disciplining employees; planning, monitoring and appraising job results.
•Monitoring team performance, product quality and production flow; fostering continuous improvement where necessary.
•Responsible for purchasing all food items and kitchen supplies by identifying and qualifying suppliers; negotiating prices; estimating food consumption; placing and expediting orders.
•Financial responsibility for all major operating expenses including but not limited to food costs, labor costs, and kitchen supplies while maximizing resident satisfaction.
•Responsible for maintaining a clean and safe working environment by implementing company, state and local sanitation requirements; maintaining all proper health certificates plus instructing all personnel in the proper use of kitchen utensils and operation of all kitchen equipment
Le Parker Meridien Hotel October 2004-July 2005
Responsible for all aspects of managing the kitchen and kitchen personal, ensuring the quality preparation and presentation of all menu items for the highly acclaimed restaurant within this prestigious hotel.
Sodexho Marriott Corporation February 2001-October 2004
Trump Pavilion Skilled Nursing Home Queens, NY
Jamaica Hospital Queens, NY
Brooklyn Hospital Brooklyn, NY
Production Manager/ Retail Production Manager
Oversaw the Purchasing of all raw goods, the preparation and execution of all patient meals, cafeteria and catering services. Involved in the management of the cafeteria and meal delivery staff focusing on patient and customer satisfaction. Frequently conducted patient meal rounds, tray accuracy and quality audits, and monitored all elements of HACCP, OSHA, NSF, and general safety standards.
Brooklyn College 1991 Brooklyn, NY
Bachelor of Arts, Communications
Certifications and Training
Sodexho Management Development Program including the following components: Communication Skills Organizational, Management Front-Line Leadership Clients For Life, Business Writing, Sodexho Marriott Culinary Foundation Program, EEO/Cultural Sensitivity Training
Languages Conversational Hebrew
References Available upon request