Executive Chef Pastry

Jonatan Eizenshtein

adt0bs@r.postjobfree.com 516-***-****

Culinary Director professional with over 18 years in front and back-of-house operations. Demonstrated team builder with excellent leadership skills. Over the past ten years I managed a senior living community restaurant with a budget. It was open 12 hours/day and in addition to an extensive fixed menu and monthly special events, we prepared six+ specials daily, 365 days/year.

Experience

Atria Senior Living– Longmont, CO & Kew Gardens, NYC Director of Culinary Services July 2021 – Present

Responsible for the oversight of all daily operations. This includes nutrition operations, staff supervision and assignments, menu planning, staff training, budget, training new DCS roles, and senior community management. Upholding policies and procedures according to the Atria standards at the highest level.

● Preparing all food according to the established menu.

● Ensure proper preparations, portioning, and serving of food following standardized recipes.

● Willingly assumed responsibility for total kitchen operations in the absence of the Culinary Director at other locations and handle all situations in the kitchen according to established policy and procedures.

● Always follow departmental procedures including sanitation, safety, and cleaning schedules.

● Always follow proper cleaning procedures and storage of all dishes.

● Provide leadership to my staff and organization through strong management skills, team building and leading by example.

Brookdale Boulder Creek, Brookdale Senior Living– Boulder, CO Executive Chef/ Dining Services Manager July 2020 – July 2021

● Direct the dining services department, both front and back of house, and provide food services for residents and employees.

● Develop and direct cost control system, maintain quality dining services within the prescribed budget.

● Determine quality and quantity of food required to minimize waste; plan menus.

● Oversee all food ordering, maintain inventory of food and nonfood items.

● Initiate recruitment process, select, orient, and train new employees.

● Establish updated cleaning schedules, production worksheet and staff schedules.

● Supervise kitchen staff during food preparation and cooking, ensure meals are prepared per company procedures.

● Enhance standards for organization.

● Inspect all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed. Ensure safe work procedures are developed and followed.

● Arrange for equipment purchases and repairs.

● Lead menu development for new items, standardize and enhance plate presentation.

● Implement a quarterly Town Hall to get feedback from residents, respond to complaints, and take any and all action to make residents happy.

● Provide nutrition education and counseling for residents.

● Perform and execute employee reviews on a quarterly basis, give feedback as needed.

● Ensure a continuous quality improvement program is in place and appropriate follow-up occurs.

● Provide coverage for department staff as needed due to COVID19 crisis.

● Provide director and manager coverage/training in other local communities. MeadowView of Greeley, Legend Senior Living– Greeley, CO Executive Chef/ Food Service Director August 2019 - July 2020

● Provide efficient, courteous and professional service to residents and guests.

● Responsible for menu planning, provisioning, food preparation, safety, sanitation, and oversight of staff members including kitchen and dining room staff.

● Manage day to day activities of the kitchen.

● Plan, assign work and establish performance and goal for the team members.

● Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards. Also interview and hire new applicants for the kitchen.

● Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

● Ensures disciplinary procedures and documentation are completed according to operational standard and management policy.

Five Star Premier Residences – Miami, FL & Denver, CO Executive Pastry Chef May 2018 - August 2019

● Responsible for serving 220 of our high demanding residents 3 upscale meals a day and at all times requiring variations.

● Work within a total food budget of $2.52 mill

● Design unique baked goods based on residence specifications.

● Check quality of material and condition of equipment and devices used for cooking.

● Guide and motivate pastry assistants and bakers to work more efficiently.

● Implement seasonal menus which kept expenses low and inventory organized.

● Generate a friendly and balanced work environment by suggesting and fulfilling staff outings to keep a more trusting establishment.

Rendez-vou Bakery & Bistro – Miami, FL

Pastry Chef May 2018 - April 2019

● A small intimate restaurant and bakery with an annual revenue of $620k

● Prepare a wide variety of French goods such as cakes, cookies, pies, bread etc.

● Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

● Guide culinary team to work efficiently and within budgets. Increased profitability 5% YOY by Implemented programs for ordering, scheduling, and inventory by looking over past business information to save and improve.

● Create daily task lists based on projections to produce less waste through proper production leaving a positive outcome.

Five Star Premier Residences of Yonkers – New York, NY Pastry Chef April 2017- April 2018

● Total food budget of $3.9 mill

● Develop recipes and desserts for 310 most upscale residents.

● Create menu based on dietary needs.

● Train and supervised other kitchen staff and pastry cooks as required. Works alongside executive chef.

● Produced check lists for staff to complete by end of shift to maintain safe and sanitary work conditions.

● Created and lead an Involvement program to provide cooking demonstrations for residences.

● Accomplished opening a café, gained control of the bakery/pastry department for both restaurant and café.

● Constructed production schedules to keep a consecutive flow within the restaurant.

● Trained to control labor costs, overseeing P&L functions for the restaurant and managing data. Francois Payard Bakery - New York, NY

Chef De Partie March 2016 - April 2017

● An exclusive bakery for a most discerning clientele; annual revenue about $1.3mil

● Increased sales by at most 15% through developing set seasonal menus which reduced expenses and kept inventory ordering organized.

● Planning and directing preparations in kitchen.

● Providing training for staff members in presentation, budget controls and culinary design.

● Supply ordering, food costing and inventory management.

● Ensure compliance with and enforcing sanitation and safety regulations. Additional Work & Training - More information upon request* Daniel Boulud Prep Kitchen - New York, NY

Assistant Pastry Chef September 2015- March 2016

Vegan Divas Bakery - New York, NY

Pastry Chef February 2015- September 2015

SILVANA - New York, NY

Head Chef January 2014- February 2015

Hemda, Ahad Ha’am Tapas, Liliyot Restaurant - Tel Aviv, Israel Baker/Line Cook 2007-2014

Certifications

● Health Department Certificate - Public Health and Safety Procedures (OSHA)

● Certified Cake Decorator (IAP)

● Certified Personal Chef (IAP)

● Certified in Business Event Management ( IBMCC)

● Certified Food Protection Manager (ServSafe)

● Nutrition Certification (NASM)

● Certified Pastry Chef (World Chef Association) ● Master Certified Food Executive (IFSEA)

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