Executive Chef Sous

Leonid Katsnelson Executive French Chef / Chef de Cuisine / Sous Chef/Personal Chef

Cell :917-***-****

Email: *********@*****.***

OBJECTIVE

Strong leadership and management qualifications combined with outstanding cross-cultural communications, interpersonal and team-building skills. Excellent qualifications in planning, budgeting, expense control staffing, training and quality management. Extensive experience with five-star establishments and high-end clientele.

Education, Professional Education and Professional Associations

The French Restaurant School –Philadelphia, PA July, 1995

Associate in Applied Science (A.A.S.) Degree in Culinary Arts

The International French Culinary Academy - Riga, Latvia June, 1980

Bachelor of Professional Studies (B.P.S.) Degree in Culinary Bachelor of Professional Studies (B.P.S.)

Degree in Culinary Arts Management

Certificate in food protection by Department of Health, The City of New York Nov, 2001

Certificate in Personal Care Aide by Beacon Healthcare School, Dec 2006

Culinary Skills / Knowledge

More than thirty five years of cooking and serving experience Daily menu planning/shopping/cooking and serving private families based on special dieting needs

Anticipate clients requests and provide various options

Knowledge of the preparation and technology of various food styles

Proven abilities to handle high pressure environment and efficiently manage and direct kitchen

Operations

Hiring, scheduling and training employees

Cater banquets for upscale business clients

Manage 8 to 30 employees each night

Financial reporting, budgeting and forecasting food and supplies costs

Superb knowledge of food items and recipes.

Buffet chef for high quality and quantity holiday presentation up to 800 people

Culinary Awards and Honors

Outstanding Culinarian - Culinary Institute of Italy (1987)

Silver Spoon Award -American Culinary Federation (1998)

Assisted world famous master-chef Louis I. Szathmary in his Living Legend dinner at James Beard

Foundation (1995) New York, NY

Assisted world famous master-chef Fritz Blank in his Living Legend dinner at Pennsylvania Restaurant

Association (2000) Philadelphia, PA

Several Five Stars Reviews

Guest special appearance, Martin Yan cooking show

Recipe Publication, Home and Kitchen Magazine

Top Honors, Ostia School of Culinary Arts.

Professional Experience

WOW bistro 2016-2022

Executive Chef/Owner

12 Brighton 11th street, Brooklyn, NY, 11235.

Private Residence 2012-2016

Chef

Working as a private Chef on a daily basis from morning until night, preparing breakfast, lunch, dinner and occasionally preparing party for 20 people, make shopping, cleaning the kitchen, serving meal as well.

Manhasset Hunter Private Club April 2011-Jan 2012

Chef

Created and developed business that specialized in preparing gourmet fish and wild game cuisine

Prepared fresh seasonal meals (breakfast, lunch dinner and food for children) for family and guests

Conducted all restaurant and kitchen operations such as preparation of banquets, catering, budgeting and forecasting food and supplies costs

Restaurant At Kazimir’s New York, NY 2002-2010

Chef-Owner

Created and developed business that specialized in preparing International cuisine of the highest standards based on the best culinary school in the world

Directed a team of talented chefs to produce unforgettable events

Conducted all restaurant and kitchen operations such as preparation of banquets, catering, budgeting and forecasting food and supplies costs, managing staff of 30

Restaurant Hunter New York, NY 1995-2002

Chef-Owner

Created and developed business that specialized in preparing gourmet fish and wild game cuisine of the highest standards based on the best culinary school in the world

Directed a team of talented professionals to produce unforgettable events

Conducted all restaurant and kitchen operations such as preparation of banquets, catering, budgeting and forecasting food and supplies costs, managing staff of 20

Restaurant Deux Cheminees Philadelphia, PA 1994-1995

Apprenticeship, Sous Chef, French Chef

Completed preparation of salads, main courses, hors-d’oveuvres, soups, breads based on authentic French cuisine recipes

Restaurant L’Ermitage Philadelphia, PA 1989-1994

Line Cook, Sous Chef, Executive French Chef

Prepared special sauces and delicate specialties

Served flambés and other spectacular dishes in dining room

Created extraordinary meat, seafood and chicken dishes specializing in delicious sources

Arranged complex, intricate, dessert designs in collaboration with executive pastry chef

Created simple yet elegant atmosphere through original decorations and food presentation

Costa Cruise Line, Genoa 1987-1989

Executive Sous Chef/Head Chef

Prepared a variety of specialty meals in addition to creating menus for passengers with dietary meals

Handled inventory and budgeting and forecasting of food supply

Supervised and trained intern chefs and galley stewards

Restaurant Maccheroni, Ostia, Italy 1983-1987

Executive Sous Chef

Cooked on the line

Completed preparation of traditional homemade Roman cuisine as well as authentic Italian specialties

Maintained food cost analysis, inventory, budgeting and purchasing

Trained new line cooks

Restaurant Caviar Club, Baltic Beach Hotel, Jurmala, Latvia 1980-1983

Sous Chef/ Executive Chef

Handled all kitchen operations

Created new recipes, menu and updated existing menu to reflect more consistent quality service

Performed purchasing function for upscale establishment specializing in French cuisine

Hired, trained and directed 15 cooks/chefs

Catered regularly for groups of 100 to 200

Promoted from sous chef to executive chef after two years

REFERENCES: Available upon request

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