Executive Manager
Resume:
Waldorf, Md, *****
********@*****.***
Zubin Joseph
Experience
Seasons Culinary Service. Alexandria, VA June 2012- Present
Executive Chef General Manager
Executive Chef for Wilmer & Hale Law Firm in NW, DC
(2) Years in, was given the title of General Manager as well
In charge of Corporate dining café doing about 1200+ transactions daily between breakfast and lunch operations
Catering and conference services and events for the entire building
From scratch preparation on all meats, seafood and sauces
Regional and international cuisines sourcing local and seasonal ingredients
2 million plus food revenue
Assist with events companywide with high profile clients
Washingtonian Magazine “Best Law Firm Café” in D.C.
Manage hire and train staff, including hiring and training Executive Chefs and Sous Chefs for the Company
Trump National Golf Club, D.C. Potomac falls, VA August 2010- May 2012
Executive Chef
• Food service for 800 + member, 2 championship level golf course
• In charge of Menu development, staffing, inventory, P and L, training, scheduling, ordering and working on the line and executing large banquets
• Fine dining restaurant seating up to 45 ppl, Grill restaurant seating up to 220 ppl, pool kitchen open seasonally and Formal Banquet hall with seated dinners up to 350 ppl
• 5 million dollar a year revenue in food, 4th of July club house catering up to 1300 people
Easter and mothers day brunches totaling 700 ea function, extensive food displays and preparations
• From scratch preparation, butchering own meats, seafood, preparation of sauces, locally sourcing ingredients
• Managed, hired and trained staff of 27-30 people
• Work 6-7 days a week knowing the excellence needed to be provided and expected
Ravi CC Suffern, NY July 2009 – August 2010
Executive Chef
• 130 person restaurant
In charge of menu development, staffing, training, ordering, working the line Restaurant sales upwards of 2 million a year
• From scratch preparation
Mariners on the Hudson Hyde park, NY October 2007 – July 2009
Line cook, Sous Chef
• Initially hired as a line cook while still studying at the CIA and was promoted to sous chef over time
• Was hired back when I returned from my externship from the Ritz Carlton
• Assisted the Chef in ordering, scheduling, butchering of meats and seafood, eventually assisted in specials and menu development as sous chef
•Worked the line both AM and PM shifts on many occasions
Ritz Carlton Amelia Island, FL January 2008 – August 2008
Culinary Intern
5 star, 5 diamond resort
Rotated through every department during my time there, including fine dining and pastry
Assisted in preparation of the 2nd largest car show on the east coast, in upwards of 1000 ppl eating Ala Carte from Breakfast till dinner over the course of three days
Worked 70+ hours a week to hone my skills as a line cook, while working with the restaurant chefs to gain their knowledge on food preparation and costing
Worked at ‘Salt’, the fine dining establishment at the resort. Trained under the Chef de cuisine was the James beard award winner for best chef in the south east
Hyatt regency Reston, VA Jan 2006 – May 2007
Line Cook
Worked both the room service line and the Ala carte line
Assisted in Banquet prep when restaurants were not busy
Got letters of recommendation to apply to the Culinary Institute of America, which is why I ended up leaving, to get my degree
•Education
The Culinary Institute of America Hyde Park, NY
Associate in Occupational Studies, Culinary Arts, May 2007 – February 2009
ServSafe Certified
Additional Skills
Able to communicate what I need in Spanish and fluently in English
• Member of the ACF
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