FLAVIEN TRICHERY

Phone 201-***-****

Email: aduv47@r.postjobfree.com

SUMMARY

A strong and diverse background in all aspects of food and beverage management production, distribution, control including training, purchasing, cost containment and sanitation. Extensive knowledge of front and back of the house operations in a la carte, quick service, retail, multi-unit operations, special events and catering. International experience in well knowed establishments such as Bouley Restaurant, the Meridien hotel, la Tour d’Argent and the Royal Monceau hotel. Committed to excellent service and customer satisfaction, excels in supervising large staff of 50 or more and overseeing multi-millions dollars food revenue. I am a hands-on professional manager with a decisive, proactive and entrepreneurial approach.

WORK EXPERIENCE

1/22 to 8/22 Edgewood County Club Executive Chef Edgewood NJ

Worked under food Director Chef Tony Villanueva and together planned and executed menus for two restaurants, Holiday buffets and private parties . Responsible for all aspect hands on of food production and daily specials for the restaurants (P&L, food cost per recipes, inventory control, quality control, proper sanitation and food handling procedures). Supervised and scheduled 30 staff members. Daily payroll, hiring and training new employees, coordinated daily activities between front and back of house. Meet new members by offering a tour of the kitchens, offer catering packages and talk about the food to promote future parties at the club

2016 to 2022 The Chef’s Table Executive Chef Franklin Lakes NJ

Planned, adjusted and executed menus for the dinning room and private parties. Responsible for all aspect of the good function of the restaurant (accounting,food cost, inventory control, quality control, proper sanitation and food handling procedures). Supervised and scheduled staff members and customer relationship. Included off premise catering, daily payroll, hired and trained new employees, and coordinated daily activities between front and back of house

2011 to 2016

North Jersey Country Club Executive chef Wayne, NJ

Executive chef for an exquisite private club with high membership expectation and expertise. Responsible for all food and beverage aspect for two restaurants, Banquet and outing. Control every financial aspect (food cost, labor cost, Budget etc..) set by the board.

2006 to 2011

Citifield Stadium “Aramark” Executive chef New York, NY

Successfully made the transition from Shea Stadium and opened Citi Field stadium.

Trained and managed kitchens personnel, supervised five executive sous chefs to coordinate all related culinary activities within the stadium during baseball season and Metropolitan Hospitality catering during the off season for food consumption, purchasing and all production aspect within the labor budget. Responsible for developing, costing, standardizing recipes and production to ensure consistent quality and seasonal for three restaurants, 65 suites, two club levels and all concession’s menus and monitored inventory level. Planned and assisted in for the hiring of 200 seasonal cooks, discipline and performance reviews. Oversaw multiple catering events, offered instruction and culinary techniques to ensure that requirements for appropriate sanitation, safety and proper use of equipment operation in respective areas were met. Coordinated activities with other departments, participated in management team meetings, interfaced with vendors and the Mets organization.

Cosmopolitan Club Executive Chef New York, NY

New York Athletic Club Executive Sous-Chef New York, Travers Island, NY

La Goulue restaurant Sous-chef New York, NY

Bouley Restaurant (4 stars New York Time) Chef de Partie New York, NY

Meridien Hotel Banquet Chef Newport Beach, CA

Royal Monceau Hotel (2 stars Michelin) Chef de Partie Paris, France

Military Service Personel Chef for the Prime Minister Paris, France

La Tour D’Argent (3 stars Michelin) Paris, France

CULINARY EDUCATION

Culinary School of Magenta Graduated with honor Troyes, France

Tips: - Strong knowledge in Pastry, Ice Carving, Sugar /Chocolate work and Bread Making

- Prochef level 2 graduated

- ServSaf Certified

- NYC Department of Heath Certified

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