GABRIEL CAMPOSANO

** ******* ***** ****

Hyde Park, New York 12538

Cell: 914- 490- 6814

Home: 845-***-****

E-mail: adwnu9@r.postjobfree.com

SUMMARY

A professional chef with good interpersonal and culinary skills

Knowledgeable in different types of today’s cuisine, such as Asian fusion and contemporary

Willing to help people to grow and promote self-initiative in professional working environment

A chef who is inspired with local and naturally grown food especially combining them with all different spices

EXPERIENCE

Unidine- Compass Group 09/21/22-12/30/22

Thompson’s House

Rhinebeck, NY

Sous Chef

Assists Chef in Supervision, preparation, cooking, ordering and other various kitchen duties

Perform other duties as requested such as catering, tray line, dish room and deliveries

Nuvance Health Care 02/28/22- 09/18/22

Vassar Brothers Medical Center

Poughkeepsie, NY

Food Service Supervisor/Coordinator

Direct daily activities

Maintain food production that ensures the safety and quality of food according to

policies, procedure and department

Ensure that food items are stored in safe, organized and hazard-free environment

Responsible for supervision, training and management of the food service operation

Ensure that all food items are served per menu specifications is safe and appropriate

manner following company guidelines and procedures

Supervise, evaluate and promote employee growth for efficiency, morale and teamwork

Ensure all food safety/temperature logs

Perform other duties as requested by the Food Service Director to initiate, coordinate

or complete any given program

SODEXO

Client: POINT72 ASSET MANAGEMENT 08/09 – 06/20

Headquarters – Stamford, CT

Chef-EDR

Menu planning for executive and catering menu

Store room and walk-in inventory and purchasing

Labor and food costing for catering and special event

Meet Clients for Business catering functions and requests

Create, cook and serve company owner’s daily food and other food related request

Establish purchasing of food standards with different vendors controlling

quality upon receiving as per company guidelines and specification

Ensure kitchen production areas are clean and maintained at highest safety standards

CORPORATE CULINARY SERVICES, LLC

Client: SAC CAPITAL ADVISORS, LLC 08/03 to 08/09

Headquarters – Stamford, CT

Chef Manager

Oversee daily sales operation and monthly expenses

Supervise and coordinate with Sous Chefs and Cooks daily food production of 700 SAC employees

for breakfast and lunch

Cook breakfast and lunch to company’s owner

Maintain and oversee food inventory for daily production.

Create and plan a 5 Cycle Café daily menu, executive menu, catering and especial events menus

to the highest quality standards

Perform routine training for Sous Chefs, line cooks and Culinary team members the health,

sanitation and safety of the company and health department regulations

Supervise assistant catering manager, 2 sous chefs and 13 staffs

Ensure food purchasing with effectiveness and highest quality standard from different vendors

Client: MADISON SQUARE GARDEN 10/02 – 08/03

Training Center – Tarrytown, NY

Chef de Cuisine

In charge of food planning, production and preparation for NY Knicks and NY Ranger’s

athletes and staffs

Client: UNITED BANK OF SWITZERLAND 09/98 – 10/02

U.S.A. National Headquarters – Stamford, CT

Chef de Cuisine-EDR

In charge of Executive dining room food planning, preparation and production for Board of Directors,

Operating Officers and Guests

In charge of hot food buffet preparation and production for catering functions

RESTAURA, INC.

Client: THE READER’S DIGEST, INC.

Global Headquarters – Pleasantville, NY

Chef de Cuisine 09/96 – 09/98

Overseen entire dining room kitchen production for executive luncheon and dinner function

In charge of catering food planning and production

Sous Chef 09/94 – 09/96

In charge of hot line daily preparation and production

Line Chef – Display Station 12/92 – 09/94

HAWAIIAN WAIKIKI BEACH HOTEL 04/92 – 11/92

Honolulu, Hawaii

Line Chef

NEW OTANI KAIMANA BEACH HOTEL

Honolulu, Hawaii

Tournant

WESTCHESTER COUNTRY CLUB 03/91 – 08/91

Rye, NY

Apprentice Chef

JORDAN MCGRATH AND TAYLOR INC. 03/89 – 08/90

New York, NY

Broadcast Buyer

EDUCATION

CULINARY INSTITUTE OF AMERICA 04/1992

Hyde Park, NY

A.O.S. Degree in Culinary Arts

IONA COLLEGE 12/1988

New Rochelle, NY

Bachelor of Arts

Major: Communication Arts in Advertising

REFERENCE

Will be furnished upon request

Contact this candidate