OBJECTIVE To further develop my career in culinary arts with an establishment that offers a challenging environment and growth opportunities.
EXPERIENCE
Executive Chef 4/05 to present,Betty the caterer- Philadelphia's premier Kosher caterer Executive Chef
8/02 – 04/05 Penns Landing Caterers • Philadelphia, Pennsylvania
Located in the Sheet Metal Union Building on the banks of the Delaware River.
Responsibilites include overseeing and executing all culinary aspects of the catering facility including
menus, maintaing food and labor costs, and staff development. Have catered to Presidents, Presidential
candidates, political leaders and socialites.
Executive Chef
5/00 - 1/02 Down Town Club • Philadelphia, Pennsylvania
A premier catering and conference center located in historic Philadelphia. Forecasted to do 2.4 million in food and beverage revenue. Executive responsibilities include purchasing and receiving maintaining food and labor costs along with staff motivation and development hosted the American Academy of Chefs dinner and received the golden toque award for culinary excellence.
2/00 - 5/00 Executive Chef
RADISSON TWELVE CAESARS • Philadelphia, Pennsylvania
250 room 4 star luxury hotel located on City Line Ave., Philadelphia’s “Golden Mile”. 30,000 square feet
of meeting and banquet space. Forecasted to do 4 million in food and beverage revenue and 1 million in Delmonico’s`
restaurant. Voted 1 steak house in Philadelphia by City Line News. Responsible for budget and cost control, menus,
daily operation of restaurant and banquet kitchens.
12/96-2/00 Executive Sous Chef
PARK HYATT • Philadelphia, Pennsylvania
4 star 4 diamond hotel. 172 French renaissance style luxury guest rooms in the center of the prestigious
historical, cultural and theatre district on the "Avenue of the Arts" 25,000 square feet of meeting facilities
accommodating up to 2,000 people. $9 million food & beverage division includes founder’s restaurant,
voted top 50 restaurants in the United States by Conde Nast Traveler and banquet operations generating
$6 million in revenue. Responsible for budget & cost control, staff motivation & leadership, encouraging
total commitment to excellence through training. Development & staff empowerment.
1/96- 12/96 Chef Garde Manager
THE BELLEVUE HOTEL • Philadelphia, Pennsylvania
Responsible for restructuring -by adding & changing existing systems of operation which included ordering, receiving, scheduling, presentations, training of employees, and opening direct means of communication with the operational departments.
9/90 - 1/96 Chef De Cuisine
FOUNDERS RESTAURANT • Philadelphia, Pennsylvania
Voted top 50 restaurant in United States. Recipient of Dirona Award. Responsible for overseeing and
executing the daily operation of the restaurant & room service and creating artistic menus and
presentations.
EDUCATION THE RESTAURANT SCHOOL, Philadelphia, Pennsylvania
Associate in Specialized Technology
Major: Chef Training
CITY OF PHILADELPHIA DEPARTMENT OF PUBLIC HEALTHf
Food Establishment Personal Safety Certificate #A02312
NATIONAL RESTAURANT ASSOCIATION SERVICE SAFETY CERTIFICATE
Successful completion of: Skills for New Management, Train the Trainer, Fair Employment Policies
ASSOCIATIONS • Active member of Delaware Valley Chefs Association.
• American Culinary Association #074745.
Please excuse typos or brevity