Tom Papoutsis

**-** ****** ******, ***, *P, Elmhurst, N.Y. 11373, 917-***-****, adro9k@r.postjobfree.com

Culinary Professional

International Cuisine, Fine Dining, Catering & Banquets, staff training and development, serve safe certified,

Menu development, kitchen design, Budgeting and cost reduction.

Profile

More than 25 years of progressively responsible leadership experience.

Able to align, coordinate, empower, and guide multi-site cross-functional teams across projects and organizational initiatives from concept to completion.

Excellent communicator with demonstrated ability to collaborate with staff, management, business partners at all organizational levels.

Mentor and lead teams by example and with integrity to deliver service excellence.

Bilingual fluency in Spanish and English.

Education

Culinary Institute of America, Hyde Park, N.Y. A.O.S. Culinary Arts, August 1994

Professional Experience

Executive Chef, Woodside Country Club, Muttontown, N.Y. [5/2019 – Present]

Responsible for prestigious private country club on the Gold Coast of L.I. all menu development, ordering, costing, hiring and training, directly responsible for all ala carte, banqueting and 2 satellite outlets.

Chef/Owner, Gianni’s Restaurant and Pizzeria, -New York City, N.Y. [11/2010- 9/2018]

Developed and managed operating procedures, all purchasing, payroll, Marketing and advertising. Maintained all permits, Created and maintained strategic operating procedures which raised and maintained gross revenue profit by over 45 percent.

Executive Chef, Ammos Estiatorio, New York City, N.Y. [5/2007-4/2008]

Responsible for overall running of fine dining Mediterranean restaurant, complete menu development food and labor cost, purchasing, scheduling and payroll.

Consultant Chef, Connpap Cuisine Consulting, New York City, N.Y. [8/2006- ]

Provided services to include store openings, kitchen design, setting operating procedures, menu development, staff training, scheduling, forecasting food and labor costs, establishing relationships with purveyors.

Consulting Corporate Chef, Baang Restaurant, Woodbury, N.Y. [8/2006-3/2007]

Initiated operating procedures to include and focus on labor, liquor, and food cost, implemented weekly specials and revenue raising events. Conducted staff training and monthly profit and loss meetings.

Executive Chef, Trata Estiatorio, New York City, [5/2005-6/2006]

Responsible for operating 2 Mediterranean Seafood Restaurants on the UES and opened second restaurant in

Watermill, N.Y. oversaw combined staff of 14. Maintained proper food and labor cost all hiring and training scheduling payroll, and purchasing for both restaurants and commuted to both restaurants daily.

Pegasus Restaurant @ the Meadowlands, East Rutherford, N.J. Executive Chef 05/2003 – 05/2005 Responsible for 1400 seat restaurant with fine dining a la carte restaurant, daily upscale buffet for for up to 700 patrons, 3 private banquet rooms. Managed staff of 45 and 2 kitchens, complete menu development. P&L accountability.

Ruby Foo’s Restaurant New York City, N.Y. Executive Chef 04/2002 – 01/2003 Responsible for maintaining proper food and labor cost all scheduling and purchasing and worked closely with management team in overall running of restaurant, trained in timepro, remac, eatec, & avero culinary programs.

China Grill Restaurant New York City, N.Y. Executive Chef 08/2000 – 04/2002 Responsible for maintaining proper food, labor cost, purchasing and scheduling, I worked closely with management team and developed new menu with China Grill chefs from Miami and Las Vegas

Peninsula Hotel New York City, N.Y. Sous Chef 11/1998 – 07/2000 Responsible for daily preparation and execution of Adrienne and bistro restaurants as well as banquets. Supervisory roll to include staff of 35

La Cote Basque New York City, N.Y. Poisonnier, Saucier 10/1997 – 11/1998 Responsible for preparation of all stocks and sauces, created daily specials, mise en place and execution of fish station.

La Caravelle New York City N.Y. Sous Chef, Saucier 01/1997 – 10/1997 Responsible for supervision and expediting of hot line, preparation of stocks and protein based sauces

One if by land, Two if by sea New York City N.Y.

Sous Chef 02/1996 – 01/1997 Supervised staff of 20 including scheduling, purchasing,developed all specials promoted to acting Executive Chef on 10/1996

Chef de Partie 02/1994 – 01/1995 Responsible for preparation and execution of Hot App’s station and Fish Station.

St Regis Hotel New York City, N.Y. Chef de Partie 06/1995 – 02/1996 Responsible for preparation and execution of banquets for up to 500 patrons.

Union Square Café New York City N.Y. Roundsman 01/1995 – 06/1995 Preparation of all fresh pastas, extensive meat and fish butchery, worked various stations as needed.

Water club New York City, N.Y.

08/1993 - 01/1994 Culinary school externship

05/1991 – 11/1992 Assistant purchasing director, Responsible for inspecting, receiving all produce fish and meat kept all stock inventory levels and organized equipment maintenance

Speak Spanish Fluently

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