Chef Joseph Kenny CEC

**** **** **., ********, *.Y., 11204

Cell: 917-***-****

adx4z4@r.postjobfree.com

https://www.intsagam.com/superstarzchef

Experience:

December 2022-May 2023

BlueStone Café (Upsilon Ventures)

The LeFrak Center at Prospect Park

December 2022-May 2023

http://www.bluestonecafe.com

BoH Management/Chef

Manger/Supervisor

Ordering/Inventory Management

Daily Specials

Health Dept. Regulations

Supervisor of 7 employees

Sales @ $200K/Month~$2M/Annually

Developed Spreadsheets For Cost(s)/Analysis

Wrote Multiple Menus ~ Ala Carte/Events/Catering

Graded “A” NYYDOH Inspection

Zetko Catering/RadishNY/Lou G. Siegel Catering

May 2022-August 2022 (Contract Position 3 Months)

http://www.zetko.com/

Corp Executive Chef (Temporary Contract)

Umbrella Company w 3 Distinct Operations

Airline Catering/Corp Catering/Kosher Caterer

Managed 40 Employees/Food Production/Quality

HACCP/USDA Compliance

Kosher Facility/Kashrut Compliance

$7M+ Annually w Additional Revenue Streams

Cook/Chill Hi-Volume Food Production

Freelance Restaurant Consulting (2 Clients):

March 2022

Silk Restaurant Gravesend, BK

https://silk.rest

Living Room Steak and Sushi, Gravesend Bk

Consulting Chef/Executive Chef

Menu Implementation/Development/Training

Sourcing/Inventory/Production/Guidelines

Mange Kitchen/Employee Training

Hi-End Catering https://www.musthavemenus.com/oo/places/livingroomsushisteakhouse-brooklyn-ny

Consulting Chef/Opening Executive Chef

Menu Creation/Design

Costing/Portion Controls

Mange Kitchen/Assistants/Initial Training

Ordering/Inventory Controls

NYCDOH Compliance

Azalea

https://azalearistorantenyc.com/

Manhattan NY Jan-Feb 2022

Executive Chef

Working Executive Chef of Italian Restaurant in the Theater District

From Scratch Hand Made Pastas/Gnocchi

Purchasing/Inventory

Daily Specials

Manage Staff of 7

White Table-Cloth Mid-Cap Operation

7 days a week/Full time Position

Made in NY Jazz Café and Bar, Park Slope Brooklyn August 2019 February 2020

https://www.jazzcafe.nyc

Opening Executive Chef

All facets of opening a Small to Mid Cap ($2M/$4M Annual) Bi-level full service Restaurant/Bar Live (Jazz) Music Venue. Working Executive Chef.

Managed all Kitchen/Financials: Food Cost, Labor Cost, Scheduling, Payroll, et al.

Multiple Menus including Brunch, Bar, Lunch, Dinner, Specialty and Catering.

Extensively reviewed on TV/Print/Social Media

Complete from scratch cooking. All In-house fabrication. Pastry/Savory. Unique items Themed menus.

Destroyed in tragic building fire. Two responsible souls lost.

Talia’s Steakhouse Manhattan (UWS) March 2018 August 2019

https://www.taliassteakhouse.com

Executive Chef /Part Time Consulting Chef

Kosher Meat Kitchen

Hands on (Primal) Meat fabrication/Beef, Veal, Lamb; Chix, Duck, Capon, Turkey; 1K+ lb's/week. Fresh (Fin) Fish.

Hands on Service. Created Specials. Expo Station. Brunch working Chef.

7+ years Full time/Part Time.

Rabbi Certified Kashrut Chef

Giovanni Rana Pastificio & Cucina Restaurant, New York, NY Oct 2014-Feb 2018

https://www.giovanniranna.com/Chelsea

Restaurant Sous-Chef/ Catering Chef

● Extensive hands on consulting/production of all off premise and limited in house

● Catered Events for premier clients (Ferrari, Industria SuperStudios; Luxotica);

● Production for High volume ($15M/yr.) full service highly rated (Zagat; yelp; NY Times; et al) restaurant;

● Management position; Direct supervisor of 20+ chefs/cooks/prep employees.

● Assist Executive Chef Kevin Garcia with all daily needs.

● Delegate tasks and responsibilities to employees, assist other departments/team managers

● Complete tasks and Responsibilities as delegated by the Director of Operations of RanaUSA.

● Cost controls, Ordering, Receiving, Safety, Sanitation, etc.

Trattoria Amici, Manhattan, NY Feb 2009-Dec 2013

Executive Chef

● Manage all BOH/FOH operations. Senior Management Position.

● Implemented new menus, portion controls, food prep techniques, plating styles, staff training, Hiring/firing, workplace policies, etc.

● All financial concerns related to opening and Closing, shifts, payroll, accts p/r, p&l's, etc.

Gate Gourmet Inwood, NY Feb. 2008-2009

Corp Executive Chef

● NYC Unit 740 Department supervisor of 17 fulltime Chefs/cooks for a major int’l airline catering company with $45M+ in annual gross at JFK airport.

● HACCP, scheduling, training, food cost, labor cost, planning, Customer relations, inventory, sanitation, etc. Union shop.

Do & Co International Catering Corporation. Jamaica, NY. 2004-2008

Corp Executive Chef~ Cold Kitchen

● Supervisor of 7 full time chefs and 30 full time assistants for a major international Airline catering firm at JFK Airport. $12M in annual gross. Gold Medal Company.

● Operations, planning, scheduling, inventory, costing, p/c, sanitation, etc., union shop.

ZoneChefs Brooklyn, NY 2002-2004

Corporate Executive Sous Chef

● As seen on t.v., the world renown Dr. Barry Spears’, Zone Diet. Multimillion Dollar a year Operation.

● Organized and directed staff(15+) in full production of over 10.000 portions daily.

The Golden Leaf Bayshore, N.Y., 12001

Executive Chef/Partner

● Catered to Fire Island visitors

● Designed menu from scratch.

● Managed all BOH costs, inventory, production, catering, staffing, etc.

Education:

ACF Certified CEC, 1986

NYCDOH Food Manager Certified. 2006-Present

International School of Confectionery Arts

Certificate in Sugar & Chocolate Gaithersburg, MD 1987-1988

NYIT Commack College Campus

AOS in Culinary Arts, 1984-1985

BOCES, Dix Hills Campus

Certificate in Culinary Arts, 1981-1982

Languages: Spanish

References: Extensive References. Verifiable Salary History.

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