Executive Chef

To whom it may Concern,

I would like to meet with you at your earliest convenience to review career

Opportunities and ways In which I may be of value to your organization.

I have experience and have worked in several of New York’s City’s finest Restaurant and Hotels

Such as St. Regis Hotel Lespinasse, Peninsula Hotel Adrienne Restaurant, Tabla Restaurant for Danny Myer to name a few. I am interested in working for you in a similar capacity. I have also worked Corporate Dinning running large accounts such as Goldman Sachs, Ogilvy, Merck, Random House.

My resume is attached below please feel free to contact at 1-516-***-**** for further inquiries.

I thank you for your time and look forward to speaking with you soon.

Sincerely yours,

Dean Frangopoulos

Executive Chef

Dean Frangopoulos

460 Saddle River Road

Saddle Brook, NJ 07663

C : 1-516-***-****

E-mail:****************@*****.***

To obtain a Executive Chef Position or General Manager position in a professional establishment where quality work and consistency are highly valued. An opportunity to grow your Company and further my career development in the Restaurant / Hospitality Industry.

EDUCATION:

1990-1991

The Culinary Institute Of America

Hyde Park, New York

Associate in Occupational Studies:Culinary Arts

1985-1988

St. Johns University

Jamaica, New York

Associate in Science: Business

EXPERIENCE:

2017 – present

Renaissance Meadowlands, Rutherford N.J. (120 Seats, private dinning room, lounge 249 rooms 4 large banquet rooms)

Executive Chef: Responsible include all aspects of food and beverage, restaurant,

room service and banquets. Menu development, ordering, inventory, scheduling and training

of all employees in back of house. Manage a staff of 20. Total revenue of 2.2 million, food and beverage which included Restaurant revenue, Banquet revenue, lounge Food cost was budged for 29% was coming in at 26%-27% on average. Changed menus for all outlets. Had the opportunity to host Juventus, Honduras, Barcelona soccer teams for their extended stay with dietary requests and extended all day menu plans.

Area General Manager: Donna Italia

2010 – 2017

Rochelle Park Grill, New Jersey, NJ (90 seats)

Consulting Chef: Involved in opening and organizing new restaurant. Responsibilities included developing operational procedures for ordering, inventory. Developed and documented recipes to set guidelines for consistency and quality. Trained and Scheduled employees to work efficiently to meet high standards. Was directly responsible for increased revenue by 65% in the last year.

Owner: Louie Koumoulos

2002 - 2009

Compass Group : Restaurant Associates at Ogilvy, New York, NY.

FLIK at Merck, Rahway NJ.

Executive Chef: Had the opportunity to open Ogilvy one of the biggest advertising firms around. Responsibilities included setting up opening system which included Ordering, Inventory, Menu developing, Catering and setting up the kitchen in order to serve 2000 people a day. Trained culinary staff of 20 to broaden their knowledge of food and producing top quality and excellent presentation. Budgeted food cost was 41% and usually came a couple of points below on average.

Sr. Director Culinary: Marc Scheuer

2005 - 2007

Aramark, Goldman Sachs, New York, NY

Executive Chef: One of 4 units at Goldman Sachs with the strongest Café sale of all the properties. Is directly responsible for all production involving Executive Conference Center, Cafe, and Catering which combined gross sales of 85-96K weekly. Also responsible for launching "We Proudly Brew Starbucks Coffee" on trading floor with High end quick pick items. In addition Manage Union staff of 29 with great kitchen moral which is very important. Always made budgeted Food Cost at 41.5% and scored 90% or better on HACCP sanitation evaluations. One NY Plaza was a flag ship account and was directly responsible for implementing and maintaining that standard.

Director: Bryce Cole,

Catering Manager: Marie Rega

2002 - 2005

Compass Group, Restaurant Associates, New York, NY

Executive Chef: At Random House, a unit with an executive dinning room, catering, and café which serves 2000 people a day. Responsible for overseeing entire culinary operation such as menu developing, maintaining inventory, ordering, high sanitation scores and high quality standards. Always maintained food cost budgeted at 45%. Also responsible for managing and training a staff of 22. Recipient of 2005 1stPlace Prize, Appetizer Category in “California Date Competition”.

Regional Chef: Michael Gallagher And Mark Scheuer

1999 - 2002

Good Times Restaurant, New Jersey, N J (100 seats, 50 bar)

Executive Sous Chef: Involved in organizing new restaurant. Developed operational procedures for ordering, inventory, and scheduling employees. Developed and documented recipes to set guidelines for consistency and quality. Manage staff of 11. Instructed new employees to meet high standards.

Owner: Louie Koumoulos

1998-1999

Tabla Restaurant, New York, NY (118 seats, 56 bar)

Executive Sous Chef: Involved in opening this three star restaurant. Managed a kitchen staff of 37. Responsible for developing operational procedures for ordering, inventory, and scheduling of employees. Extensive input in creating and documenting new recipes. Maintained a food cost of 26%. Instructed and trained new employees to meet our high standards.

Chef: Floyd Cardoz

1997-1998

The Park Restaurant, Lombardi Hotel, New York, NY(175 seats, 75 bar)

Sous Chef: Directly responsible for expediting service, delegating work to kitchen staff of 16, ordering, organizing menus for banquet parties, developing daily specials, and filling in at all stations for absent employees. Chef: Fabrizzio Salerni

1991-1997

Lespinasse Restaurant, St. Regis Hotel, New York, NY (85 seats)

Sous Chef: Had the opportunity to be on the original brigade to open the restaurant. Gained experience working on the Entremetier Station, which was responsible for all vegetables and starches accompanying entrees. Moved on to the Appetizer Station and then to the Poissonier Station where I applied most of the cooking methods. Advanced to the Rotisseur Station, which was responsible for all roasted, braised, sautéed meats, and related stocks. Progressed to the Saucier Station and then was promoted to Sous Chef.

Chef: Gray Kunz

1990 -1991

Adrienne Restaurant, Peninsula Hotel, New York, NY(152 seats)

Roundsman: Culinary externship in association with enrollment at the Culinary Institute of America. Gained experience working with pastry. Was responsible for certain items on the dessert cart and assisted in the preparation of a la carte desserts. Worked Garde manager, meat station, and was directly responsible for the soup and hot hors d’oeuvres station. Learned and developed skills in all cooking methods.

Chef: Gray Kunz

COMPUTER SKILLS: Familiar with Microsoft Office, Excel, and Word, Point of sale systems, Ultipro, Kronos, Email savvy

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