Henry L. Piotrowski JR., CEC., AAC., CCE., WACS.

Shamong, NJ 08088 • 609-***-**** • adxmbt@r.postjobfree.com

SENIOR LEVEL R&D CHEF

Global, award-winning certified chef. Three-time Culinary Olympic team member. Inducted into the Hall of Fame for Chefs, American Academy of Chefs (A.A.C.). Presenter and demonstrator for A.C.F, national and local culinary educational symposiums. Certified culinary judge and examiner for all levels of certification.

Certified culinary educator. Core competencies include:

Kitchen and Lab Development • Team Leadership • Research and Development • Presentations • Quality

Management • Menu Development

Experience

B&G Foods/Green Giant

06/2016 - Present

Corporate R&D Chef

Annual Sales $3B

Oversee all Culinary aspects of the company. Implement and develop all new items for all 36 + brands.

Culinary Ambassador for the company, travel and present all new products to all distributers. Develop all R&D Bench top creations, and all gold standard products for our company.

Developed R&D Kitchen & lab blueprints for $3M building project.

Received 2017 Food Processing Magazine National R&D Team of The Year Award.

Shop Rite Stores, South New Jersey

05/2014 - 06/2016

Corporate Chef - 7 stores

Annual Sales Volume: $390M. Oversaw Culinary, Bakery, Seafood, & Meat Department's new items, and sales growth. Implemented new seasonal menus, recipe manuals, new item roll outs, added value meal plans.

Increased quality through training.

Reduced shrink through better utilization of items from all the other departments.

Collaborated with each store's Nutritionists.

Led for all Culinary operations for opening new stores from equipment, small wares, and kitchen lay out, to all new recipes and recipe job aid books for all stations.

Cuisine Innovations, Lakewood, NJ

03/2013 - 4/2014

Senior Research & Development Chef

Annual Sales Volume: $45M - $55M.

Conducted R&D, Recipe Writing, Costing, Sourcing Product, Efficiency, and Overall Production for two production facilities; 1 Kosher and 1 Non-kosher.

increased sales Year-Over-Year 15% through continuous R&D, improve and develop new products.

Developed samples to production in 1 year - 30 appetizers, 12 entrees, 10 various flavored Knish, 16 Veggie burgers.

Created 4 new veggie burger flavors - QVC advertisement sales exceeded $30k.

Created 4 new veggie burgers for Sysco which resulted in $5.5 Million new annual sales; create 6 new veggie burgers for US Foods which resulted in $4.6 Million new annual sales,

Reduced labor cost by implementing production line changes and improving procurement process.

The Restaurant School at Walnut Hill College, Philadelphia, PA 03/2011 - 02/2013

Dean of Culinary Arts

Annual Sales Volume: $12M - $15M

Managed entire culinary education for the organization including 12 Chefs, 6 Kitchens, 4 Labs, 4 Restaurants: all Pastry & Culinary curriculum, menu development, food cost, inventory, procurement, culinary clubs, and culinary competitions. Responsible for all continuing education courses. Maintained all culinary equipment.

Taught Culinary & Pastry classes, sanitation, all introductory classes and culinary demonstrations.

Piotrowski • adxmbt@r.postjobfree.com • Page Two

Wegman's Corporation, Mt. Laurel, NJ

10/2008 - 11/2010

Executive Chef

Annual Sales Volume: $6M - $7M. Managed operations of wokery, sushi, pizza, sandwiches & subs, breakfast / coffee bar, chef-case, meal wall, catering, and all offsite functions. Manage 30-line employees, 4

Sous Chefs, and 4 Team Leaders, and the entire prepared Foods Department

Received perfect Safety & Sanitation score conducted quarterly by corporate inspection; only store of 27.

Top 5 revenue production among 27 locations in soup, roasted chicken, hot a la carte line, meal wall, wokery, and prepared foods window.

Increased prepared food sales Year-Over-Year by $700K using all blemish free product being thrown away.

Participated in corporate interview regarding reducing food waste; help develop corporate policy that no produce, bakery, or dairy items were allowed to be destroyed until it was seen by the culinary department.

ADDITIONAL EXPERIENCE

Pine Valley Golf Club - Executive Chef

Philadelphia Country Club - Executive Chef

Eagle Lodge Conference Center & Country Club - Executive Chef

Sheraton Society Hill Hotel - Executive Chef

Trump Castle Casino Hotel - Chef Garde Manger

Philadelphia Adams Mark Hotel - Chef Garde Manger

EDUCATION

Culinary Institute of America, Associates Degree Culinary Institute of America, Advanced Breakfast Cookery

Culinary Institute of America, Advanced Danish, Pastries, and Artisan Bread baking American Culinary Federation, Nutrition and Sanitation Certification Wegman's Nutrition and Sanitation Certification

AWARDS & ASSOCIATIONS

Received 2017 R&D National R&D Team of The Year Award

2006 Task leader for Miss Michele Obama's Chefs go back to school to fight child obesity

Educational Presenter Northeastern American Culinary Federation Conference

Presented the Wegman's Healthy, Fun, & Fresh Program.

Did demonstrations for healthy breakfast, lunch, dinner ideas, and quick pick-up and go items.

Educational Presenter, 2002-Present: Professional Chefs of Northeastern Pennsylvania

Present educational forum on new industry trends for culinary professionals.

Educational Chairman: Delaware Valley Chef's Association

Board Member: Delaware Valley Chef's Association

Culinary Chairman: Delaware Valley Chef's Association

Chef of the Year: Delaware Valley Chef's Association

Team Captain/Gold Medal Winner: New York Food Show, Winner of Swiss Society of Cooks Gold Medal

Educational Presenter: American Culinary Federation Conventions

Cooked for 3 weeks in the Bahamas, during the hurricane. Supplied 3 trailers of Green Giant Vegetables

Worked 4 years with the US. Armed forces Culinary Olympic Teams

Present Olympic trend setting recipes with ACF membership in New Orleans, Southeast Regional, Northeast National conventions.

Culinarian of the Year: Delaware Valley Chef's Association.

International Chefs' Association Gold Medal: World Association of Cooks.

U.S. Culinary Olympic Team, Elected member for three consecutive terms: Gold medal, Gold, Silver and bronze medal, Gold medal

Manager of the Philadelphia's Junior AFC Winning National Culinary Team to assist the 2002 US Culinary

Olympic Team. Junior team gold medalists.

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