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Zachary Farr

203-***-****

*** ****** *** ● Brooklyn NY ● **********@*****.***

Education:

Johnson & Wales University Providence, RI

Associate in Science, Culinary Arts Candidate, 05/2018

Greenwich High School Greenwich, CT

High School Diploma 2014

Work Experience:

3/1/21-1/11/22 Yakitori Junsei (Head Chef) London, UK

•Menu Development

•Cost Control, stocktake, payroll, equipment management, Hiring new employees

•Day to day operations including preparing food before service, running open kitchen bar, communicating with Foh to ensure smooth service, breakdown and cleaning of area

•Knowledge on Japanese food, drinks, and hospitality culture.

•Educating new employees on recipes, butchering, skewering, and any other necessary tasks

•Oversaw construction and design of site to create appeal and an authentic yakitori environment

8/5/20-1/15/21 Nus-ret restaurant (site manager ) New York, NY

•Overseeing construction of restaurant

•Consulting with contractors and suppliers.

•Responsible for interviewing and picking potential employees

•Train opening staff on new restaurant and features

•Organizing all aspects of opening under the supervision on project manager

3/20/19-7/5/20. Yakitori Torishin (Line Cook) New York, NY

•Advanced butchery skills specializing in poultry, maintenance of stock, and production of food during service

•Responsible for teaching new hires each position in kitchen

•Open kitchen service in Michelin level dining experience

•Extensive Knowledge in Japanese cuisine with a focus on yakitori and other grilled items.

1/15/19-3/1/19 Ekstedt (Stagier) Stockholm, Sweden

•Responsible for vegetable breakdowns including many cuts that involve advanced knife skills, meat breakdown including reindeer heart, following recipes for necessary dishes.

•Wood Fire Cooking

10/20/18-12/15/18 Dos Pebrots (Stagier) Barcelona, Spain

•Responsible for Kitchen Prep retaining to all menu items including meat butchery, vegetable breakdown, meat curing, preparing herb oils, any other necessary tasks.

•Worked on both cold line and pastry responsible for curing or fish and meats, preservations of vegetables.

•responsible for work 14-17 hours a day

11/2016-2/2017 Rhode Island School Of Design Providence, RI

Lead Line Cook, Catering Chef

2014-2015 Golden View Firenze Greenwich, CT

Garde Manger, Prep, Dishwasher

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