JEFFREY CAVANAUGH

** ***** ***** 347-***-****

CALDWELL, NJ 07006 advtq3@r.postjobfree.com

EXPERIENCE:

May 2018-

March 2020

November 2015-

May 2018

March 2014 –

October 2015

FLIK International, New York, NY

Regional Executive Chef

Wilmer Hale

Responsible for supervising food production for Café and catered events; hire, train, and manage kitchen staff in addition to supporting new region chefs with Flik kitchen operations and programs, support culinary endeavors and new business acquisition in the region.

FLIK International, Franklin Lakes, NJ

Regional Executive Chef

Becton Dickinson

Responsible for supervising food production for Café and catered events; Implementing an improved catering initiative that has increased overall revenue. Support for all Becton Dickinson Kitchen locations across the country. Working to train kitchen staff to exceed company standards; working closely with Director of Operation with strategic planning and implementation of company standards. Achievements include the account achieving the Center for Excellence status in 2017; recipient of Flik 2017 Presidential Award.

FLIK International, New York, NY

Executive Chef

Debevoise & Plimpton

Responsible for supervising food production for Café and catered events, weekly Partner’s Lunch. Hired, training, and managing kitchen staff of 15. Planned and executed biannual Partnership Weekends with great success. Responsible for creating extensive weekly menu of 30 changing daily items. Also included monthly chef spotlights and highlighting local/ culinary trends. Working closely with Director of Operation planning monthly marketing. Also ensured proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen. December 2006 –

February 2014

FLIK International, New York, NY

Executive Chef

Bloomberg World Headquarters

Responsible for training and managing kitchen personnel and supervising/coordinating all related culinary activities; estimating food consumption and purchasing of food; selection and development of recipes; standardization of production of recipes to ensure consistent quality; establish presentation technique and quality standards; planning and pricing of menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen. June 2006 –

December 2006

Market in the Middle, Asbury Park, NJ

Chef Manager

Responsible for creating Eclectic-American seasonal daily-changing menu. In addition to daily cooking responsibilities also manage a crew of five kitchen staff members, food ordering, inventory control and menu pricing. Extensive high-volume catering experience and an average of 100 daily covers.

September 2003 –

June 2006

Tavern on the Green, New York, NY

Executive Banquet Chef

Directed all banquet operations with annual revenue of 18 million dollars and a high profile clientele. Prepared plated dinners for up to 900 guests and up to 1500 for buffet style affairs. Responsibilities included a high level of sanitation knowledge, scheduling, extensive menu planning, food tastings and working closely with the Purchasing Director. Supervised a culinary staff of 28 employees and worked closely with in-house butcher and prep kitchen Sous Chef. Also, assisted the Executive Chef with three NYC ING Marathons, James Beard House, specialty menus and Charity Fundraisers. March 2001-

September 2003

Café La Playa/ Labrador Lounge, Mantoloking, NJ

Sous Chef

Sous Chef specializing in Continental American Cuisine serving a daily average of 150 covers. Responsibilities included preparing entrees, catering functions, food quality and inventory control. Served as a resource for the opening of Labrador Lounge by compiling all food preparation, stock and kitchen layout. August 1999 –

March 2001

Mariella’s, Freehold, NJ

Sous Chef

Assisted Executive Chef in all aspects of culinary operations, sauté, butcher and pastry. Development of menu items and preparation of nightly specials. Participation in local gourmet tastings and charity events including Make-A-Wish Foundation of NJ. Delegated daily responsibilities to kitchen personnel. EDUCATION: SUNY Purchase Institute for Integrative Nutrition Certificate Program Academy of Culinary Arts, Mays Landing, NJ

CERTIFICATIONS &

RECOGNITION:

National Restaurant Association Serve Safe Certification of Sanitation NYC Department of Health Certificate in Food Protection

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