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

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