Garrett Engelhard

*** **** *** ******, ***. **, New York NY 10031

Cell: 715-***-****

Email: adde3w@r.postjobfree.com

PROFESSIONAL EXPERIENCE

JEAN-GEORGES, New York, NY

Chef de Partie, September ’18 – March ‘20

Responsible for cooking all fish and seafood and making sauces daily for each dish

Efficient with classical French techniques as well as modern techniques

Work efficiently and cleanly while maintaining the highest quality and standards

Taking daily inventory of all fish and seafood and communicating them to Chef

In charge of Fish Station Commis, delegated tasks, and oversaw training

NOUGATINE AT JEAN-GEORGES, New York, NY

Line Cook/Garde Manger/Meat & Fish Stations, June ’18 – September ‘18

Produced high-quality food; upwards of 200 entrees per shift in a timely manner

Prepared sauces, soups, stocks, and emulsions as well as roasting, sautéing, and broiling multiple proteins

Set-up, stock, and organize all stations with necessary foodstuffs and adhere to proper food handling procedures

NUHMA PRIVATE DINING & CATERING, Queens, NY

Private Chef and Offsite Catering Chef, 2018-2020

Acted as Lead Chef for in-home dining experiences

Gained knowledge in Southeast Asian cuisine

Developed menus and recipes in accordance to clients’ request

Worked with high-profile clients on-site in their homes

GOOD THYME RESTAURANT & CATERING, Washburn, WI

Catering Cook, 2013 – 2017 (Part Time)

Worked directly with Chef in development of new menu items, costing, and training

Assisting Chef with both On-Site & Off-site catering; setting up and planning events

Maintain inventory and quality of supplies received

Ensure dates and temperatures are checked and all foodstuffs are rotated properly

PATSY’S BAR & GRILL, Washburn, WI

General Manager, 2006 – 2017

Worked all BOH & FOH positions, leading up to GM position

Responsible for developing recipes for both the kitchen and bar

Oversaw daily operations, training, scheduling, & team-development of 16-person staff

EDUCATION

CULINARY INSTITUTE OF AMERICA

AOS Degree in Culinary Arts, 2018

CERTIFICATIONS

SERVSAFE: Food Protection Manager Certification, Expires 4/21/22

SERVSAFE: Allergens Course, Expires 5/17/2020

GREEN CHEFS/BLUE OCEAN: Sustainable Seafood Course, 2018