Tareq M. Zatari

** ******** ******,

Malden, MA *2148

Cell Phone: 703-***-****

PROFESSIONAL CULINARY EXPERIENCE:

Boston Salads and Prepared Foods, Boston, MA

Executive Chef, January 2012- Present

• Develop and test recipes from conceptualization and preparation to production for a wide range of customer contracts (grocery, restaurant, wholesale distributors, academic, private label).

• Create product lines including Mediterranean, vegetarian, plant-based, vegan

• Create food service scale ups and retail packs from testing/bench to larger batches in salads, sauces, side- dishes, soups, and desserts

• Manage daily production and operation of kitchen including developing team member skills (50 team members), updating of standard operating procedures and quality control

• Organize and lead bi-monthly team meetings to review product profiles by category

• Coordinate with purchasing and supplier to ensure consistency with product specifications

• Collaborate with customers during development to customize flavor profiles and launch of product lines

• Develop and streamline processes to reduce waste by 25% while maintaining product quality and consistency

Marketplace, Hamilton, Bermuda

Executive Chef, January 2011 – January 2012

• Proficient in numerous cooking techniques and cuisines with a talent for sourcing and incorporating ingredients from various cultures into recipe development (product lines including Caribbean Creole, Asian, Spanish, Latin).

• Planned and executed new products to meet current trends

• Coordinated with buyers to ensure quality and consistency of ingredients

• Developed new product lines for hot bar, smoothie bar/juice bar, and vegetarian and vegan stations. Golden Goose Market, Boston, MA

Food Director, March 2010- January 2011

• Built and customized infrastructure from the ground up to meet current trends in the marketplace, including: profit and loss (sales, labor, food cost, margins, merchandising, product mix, product lines and stations), menu planning, catering, inventory, pre-packaging, chef case, bulk.

• Increased sales by 14% within 3 months.

• Streamlined labor costs (from 28% to 19%) by utilizing efficient scheduling parameters, based on sales per hour.

• Specialized in balancing product mix to meet targeted margins.

• Developed new product lines for hot bar including addition and expansion of cuisines from various cultures

(Middle Eastern, Latin), created sandwich stations (Panini, Falafel, vegetarian), and developed recipes for smoothie bar/juice bar, plant-based diets and healthy eating. Whole Foods Market. Mid-Atlantic Kitchen.

Research and Development Chef/Culinary Team Leader May 2007- March 2010

• Facilitated new product lines to enable stores to increase sales, productivity and achieve projected targets for high volume region consisting of 63 stores.

• Planned and executed new products with efficient timeline including batch testing, costing, pricing, packaging, and labeling.

• Maintained and updated standard operating procedures for high food quality, consistency and product mix.

• Created new/updated recipes, improved culinary techniques and streamlined the production process.

• Developed and tested recipes, from conceptualization and preparation to packaging.

• Product lines included: grab and go, hot bar development, created prepared foods recipes, cold case menus, collaborated with meat and seafood departments including sauces, dressings, dry rubs, marinades and seasonings. Emphasis on vegetarian, vegan, plant-based and sustainable food production including environmentally efficient food packaging, food waste reduction and procurement of ingredients.

• Trained production team leaders and floor team leaders to improve procedures and quality control.

• Wrote order guide notes.

• Responsible for operational procedures, opening and closing of facilities.

• Planned and executed major regional events.

• Gained complete understanding of production cycle through training and implementation. Whole Foods Market. Boston, MA

ATL/Acting Team Leader, January 2007- May 2007

• Established proper systems of operation to achieve higher sales goals.

• Met and exceeded target margin by controlling purchases through proper product mix.

• Consistently exceeded store sales projections.

• Controlled labor deficit through proper scheduling, and eliminated overtime.

• Enhanced team morale through effective listening, improved training and consistent mentoring.

• Simplified menu planning.

Whole Foods Market. Vienna, VA

Assistant Team Leader Production Chef, June 2006- January 2007

• Enhanced teamwork through daily huddles; improved procedures and identified training needs.

• Introduced (par) values for proper ordering of goods based on current menu.

• Raised awareness of shrink and importance of tracking losses.

• Developed pre-pack case and meals to go.

• Cut overtime by 82%.

• Increased sales by 16% within four months with development of product mix for chef case, hot bar, pre-pack and salad bar.

• Implemented new menu procedures for improved food quality and flavor profile.

• Created dynamic food presentation and display using chef case.

• Restructured kitchen layout for increased efficiency, cleanliness and safety.

• Redesigned salad bar, hot bar and catering process for quality improvement. Whole Foods Market. Vienna, VA

Catering Liaison/Trainer/Demo Coordinator, February 2006-June 2006

• Ensured return business by conducting regular follow-up with existing customers.

• Facilitated culinary demos and scheduled food pairing/tasting for special events. Whole Foods Market. Vienna, VA

Team Member, September 2005-February 2006

Tarocchi Italian Restaurant. Scalea, Italy

Apprentice, Summer 2005

• Culinary training experience in authentic Southern Italian Cuisine. Girasole Fine Dining Italian Restaurant, The Plains, VA Externship, November – June 2004

• Developed seasonal menus.

• Created specials dishes, prepared pastries, sauces, and meats as Garde Manger. L’Academie de Cuisine. Gaithersburg, MD

Culinary Assistant, July 2004 – May 2005

• Assisted Francois Dionot, Founder and Director, to prepare 40 person three-course dinner for "Bastille Day" .

• Assisted Chef Somchet, Instructor, to prepare and cook for Thai Cooking Class.

• Assisted Brian Patterson, Recreational Instructor, to prepare and tutor students for Knife Skills Class. CULINARY EDUCATION:

L’Academie de Cuisine. Gaithersburg, MD

Culinary Career Training Program, June 2004 – June 2005

• The professional Culinary Career Training Program is a 12-month course of study dedicated to the theory and techniques of classic and modern French cuisine.

• The first six months includes technical and practical experience preparing 3 and 4 course meals daily, completely from scratch.

• Competence is tested in all areas of food theory, preparation and presentation.

• The six-month externship training is designed to gain additional practical experience, speed and technical competence in a fine-dining restaurant.

CULINARY CERTIFICATES AND AWARDS:

Food Safety Certificate, Boston MA

Teacher of the Year, Project Bread, Boston MA

MANAGEMENT EDUCATION:

Arizona State University. Tempe, AZ

B.S. Aeronautical Technology, Management Division, PROFESSIONAL MANAGEMENT EXPERIENCE:

The Container Store. Vienna, VA

Assistant Store Manager, May 1998 – March 2004

• Key leader in developing sales skills and motivation within team.

• Managed and trained staff of over 50 employees.

• Coordinated inventory control and visual merchandising.

• Created sales programs and promotions for new store opening. Nuance Duty-Free Inc., Dulles International Airport. Dulles, VA Assistant Store Manager, January 1996 – May 1998

• Managed seven stores within Dulles Int’l Airport.

• Trained and Developed staff of over 70 employees.

• Responsible for purchasing and profit and loss statements.

• Created new marketing plans.

Inflight Duty-Free Shops. Boson, MA and Los Angeles, CA Area Manager, 1992 – 1996

• Managed and trained staff of over 40 employees.

• Coordinated inventory control and customs and security regulations. REFERENCES

Available upon request.

Contact this candidate