Chef Manager Sous

Location:

Posted:

May 10, 2023

Fernando Goicuria

Chef Manager

• Hired and trained a staff of 12 cooks and service help

• Created heart healthy menus for breakfast, lunch and dinner

• Managed all in-house catering, member’s theme and children’s events

• Responsible for all P&L statements and vendor controls Chef Manager

2007-2014 Classic Café Management, East Hanover, New Jersey

• Responsible for a staff of 12

• Menu development, cost control and in house catering

• Directed units at Seton Hall Law School, NJ Gas, Watson Pharmaceuticals currently at Givaudon Fragrance and Flavors

Owner, Chef

2005- 2007 On The Side Catering Westfield, New Jersey

• Developed from scratch new menu ideas and business clientele

• Responsible for ordering and cost control

• Successful off premise catering to acclaim from our clients Catering Chef and Cooking Studio Director

2001- 2005 Verducci's Specialty Market, Ringoes, New Jersey

• Facilitated a full service catering department and impressive list of steady clientele

• Ordering and food cost control accountability

• Organized curriculum for the cooking studio as well as corporate team building

• Teaching cooking classes and responsible for catering menu creation and execution Sous Chef

1997- 2001 Monterey Gourmet, Bernardsville, New Jersey

• Supervision of 16 staff, schedules, cost control, ordering of supplies

• Expediting of all catered events from small home parties to the Far Hills Hunt

• Daily preparation of menu items and creation of new menu items Cook Supervisor

1995- 1997 Central NJ Jewish Home for the Aged, Somerset, New Jersey

• Organized and delegated to my crew daily cooking of 1200 Kosher meals

• Attentive and sensitive to the special dietary needs of residents

• Creative applications of new ideas for daily menu and resident holiday parties Education

Fashion Institute of Technology, New York, New York

• Retail Management

References are available on request. E-mail ****************@*****.*** F