Executive Chef General Manager

PASCAL SEGELBACHER, CEC

West Orange, NJ ***** 917-***-****

adwgu9@r.postjobfree.com

PROFILE

CERTIFIED EXECUTIVE CHEF

Demonstrated mastery of European and classical cuisine. Skilled at menu development, recipe creation, staff training in culinary arts, presentations, and concepts.

Expertise in all aspects of kitchen set-up and management.

Consistently maintained excellent food and labor costs through careful planning, purchasing, production and inventory management control.

Experience with international kitchens and work crews ranging from 10 - 55

Manage with a philosophy of empowering employees, by mentoring to help them achieve their potential.

Ensures customer satisfaction regularly

Facilitated a culture which values mutual responsibility and respect, life-long learning experiences, and ongoing professional development for staff, apprentices, and interns.

Ensured food safety standards and sanitation practices.

Recipient of Most Improved Meal Period and Sanitation Award for Northeast Region.

New York City Food Handling Certificate

Dietary Certificate

Serve Safe

GREEN LIFE MARKET 2022 - Present

EXECUTIVE CHEF/KITCHEN MANAGER

Overseeing all operations of the kitchen

Supervising productions and preparations of the following:

oVegan, vegetarian, and traditional meals with emphasis on deli (including showcase) and take-out meals

oOrdering all that is needed for the kitchen to fully operate

oSupervision of all kitchen staff

oExcel in ordering food, paper goods, and equipment

oMaintain established budget

TIME AWAY FROM WORK 18 Months

Taking care of family due to health reasons

DAUGHTERS OF ISRAEL/ UNIDINE HEALTHCARE DIVISION 2018 – 2020

EXECUTIVE CHEF

Responsible for managing the daily operations of the kitchen, implement production process, menu planning, catering, managed food, and labor costs.

Monitor and supervise the activities of chefs, cooks, and other personnel involved in preparing and cooking

Responsible for organizing and conducting meetings with the culinary team on a weekly and monthly basis

Monitor team performance, quality of the product and service as well as production flow

Handle the tasks of creating and implementing new menus and individual menu items based on current food trends and regional tastes for Kosher and Non-Kosher

Develop menu selections for special parties and banquet themes in accordance with client budgetary guides and expectations

Ensure compliance with safety, health, and sanitation

OSBORNE ASSOCIATION 2015 - 2018

EXECUTIVE CHEF/MENTOR/TEACHER

Responsible for the day-to-day operations of the organization’s catering accounts

Managed a team of 10 staff, teach apprentices, and mentor interns for a career in the food service industry

Directly supervised and train team members in the planning, preparation, cooking, packaging, serving, and delivery of meals

Process invoices and payroll, creates purchase orders and managed the cost of food

WINCHESTER GARDEN/ SPRING POINT COMMUNITY 2014 – June 2015

EXECUTIVE CHEF

Responsible for the day-to-day operations, menu planning, catering, managed food costs and labor costs

Monitor and supervise the activities of chefs, cooks, and other personnel involved in preparing and cooking

Responsible for organizing and conducting meetings with the culinary team on a weekly and monthly basis

Monitor team performance, quality of the product and service as well as production flow

Handle the tasks of creating and implementing new menus and individual menu items based on current food trends and regional tastes

Develop menu selections for special parties and banquet themes in accordance with client budgetary guides and expectations

Ensure compliance with safety, health, sanitation, and alcohol awareness standards

UNIDINE HEALTHCARE DIVISION 2013 – 2014

SUPPORT CHEF

Responsible for managing the daily operations of the kitchen, implement production process, menu planning, catering, managed food, and labor costs.

Provide leadership in culinary production, operations, and procurement

Develop culinary team members through appropriate coaching, training, and mentoring.

Maintains compliance standards for meal service, food quality and task performance

Oversees managers in a diverse environment; establishes and maintains effective client and resident relations

UNIDINE HEALTHCARE DIVISION 2013 – 2014

INTERIM GENERAL MANAGER

Promoted as General Manager

Managed all dining services operations and ensured compliance in all facility dining operations.

Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity

Conducts meetings with residents on a regular basis to ensure satisfaction with dining services

Manage team members to ensure that they both exceed the client’s expectations and achieve targeted quality and performance

Established and maintained effective client and resident relations

GOD’S LOVE WE DELIVER, New York, NY 2003 - 2013

EXECUTIVE CHEF

Responsible for full P&L for kitchen and for production of 4,000 meals each weekday

Increased meal numbers from 675,000 to 1 million annually.

Supervise 20 cooks, kitchen assistants, porters, dishwashers, and over 1,400 volunteers per week.

Lowered per meal food and container costs by 12%

Started and now lead national group of Executive Chefs at sister organizations to share strategies and recipes.

Worked closely with Nutrition Department in ongoing evaluation and modification of menu and recipes.

EDUCATION:

E.P.S.I.C Culinary School, Lausanne, Switzerland-Culinary Degree

Certification, Executive Chef, Culinary Institute of America, Hyde Park, NY 1998and implemented requisition and par level systems; thus, reducing the cost of china and silverware.

Kept abreast of changing market conditions and culinary trends in order to successfully incorporate new menu ideas and eliminate slow moving items.

Cultivated and developed vendor relationships, which proved effective in negotiating low prices for equipment and expediting orders

EARLIER/ WORK EXPERIENCE:

Marriott International

Marriott (NY Marquis, Essex House, World Trade Center, East Side and LaGuardia)

Restaurant du Commerce, Switzerland

Elbow Beach

Hotel Rosalp, and Beau-Rivage Palace, Switzerland

Restaurant St. Amable, Canada

Queen Elizabeth Hotel, Canada

London Hilton, England

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