Nick Klaus Hoops

* **** **. ***. * • Montvale, NJ 07645

201-***-**** • 845-551-0774c • adydv4@r.postjobfree.com

~ Executive Chef • Banquet Chef • Sous Chef ~ Chef Di Cuisine ~ Line Chef

Respected Chef with distinguished 30-year career leading productive food service operations in a variety of restaurants, from fine dining to continental style environments. Expert Grade Manger, Saucier, Banquet Chef, and Baker.

Gifted Kitchen Executive recognized for driving revenues through innovative menu planning, efficient labor allocation and stringent cost controls. Recognized expert in baking, meat butchering, fish preparation, and banquet catering.

Passionate Leader skilled at building top-performing teams focused on impeccable service delivery and accountability for kitchen safety and sanity. Demonstrate strong abilities in handling multiple projects simultaneously, meeting tight deadlines and working in a fast-paced kitchen environment.

Professional Experience BACCI ITALIAN GRILL Westwood NJ 2010-Present

Executive Chef

Successfully train and direct high-performance staff; currently managing a dynamic multicultural team of 10 chefs/ cooks, pantry personal, utility people, in creating seasonal menus for clients in a fine dining restaurant. Made new catering menus, for high volume, for on and off premise catering. High production of foods for 110 seat eatery plus parties and off premise events.

Control cost and maximize inventory through the development of seasonal menus, and short meus for consistency.

Milano’s Blauvelt, NY 2006-2010

Executive Chef

Effectively managed all kitchens and dining services for a fine dining Italian Restaurant, ensuring the delivery of exceptional service and quality food and beverages vital to sustaining and growing a loyal clientele base.

4 Star review from The Rockland Journal News

The Views at Mont Fuji Restaurant Suffern, NY 2004-2006

Executive Banquet Chef

Entrusted to oversee an American/Continental/Asian restaurant with two separate kitchens and banquet facilities seating for 350 and a la carte dining for 250. Actively direct a 13 -member multicultural kitchen staff in coordinating all catering and a la carte dining operations. Proficiently plan comprehensive menus based on client preferences and inventory availability.

Strategically control costs while maintaining quality standards

Contributed to the implementation of Hibachi items on the menu for a la carte dining and banquet events

Gigi's Folderol Westtown, NY 1999-2004

Executive Chef

Spearheaded all cuisine-related operations for a 55-seat fine dining restaurant, offering an eclectic and engaging French, Tuscan and Asian menus Effectively recruited, trained and directed 5-member kitchen staff and actively collaborated in Human Resource operation functions such as developing work schedules, evaluating performance and processing payroll. Proficiently coordinate a food and wine tasting for exclusive guests, hosted every 6 weeks.

Featured on The Food Channel Network's Food Finds "Follow, that Garlic “ with Gordon Elliot

Private Guest Chef for Senator Hillary Clinton, Secret Service delegation, White House staff and personal aides

Nick Klaus Hoops

8 Rail Rd. Ave. 1 • Montvale, NJ 07645

201-***-**** • 845-551-0774c • adydv4@r.postjobfree.com

Professional Experience, Cont.

Louie's on the Avenue Pearl River, NY 1992-1999

Executive Chef

Sharp leadership acumen and experienced in managing operations for a 120-seat continental restaurant, from supervising kitchen staff and developing a menu to creating daily specials and purchasing food/beverage materials.

Earned 3 1/2 stars from The Rockland Journal News.

Grew the business in a highly competitive restaurant market

ARA Corporation Montvale, NJ 1990-1992

Executive Chef of Medco Containment Services

Actively directed a 18-member kitchen staff in serving 450 employees, including hiring, training, motivation, and employee relations.

Represented ARA at annual food show at the Jacob Javits Convention Center

Awarded 3rd Prize for Galantine creation and display

Successfully created revolving 4-week menus

Der Stern Star Supper Club & Theater Hamburg, West Germany 1988-1990

Chef cuisine Banquet Chef

Park Ridge Marriott Park Ridge, NJ 1986-1988

Nighttime Kitchen Supervisor Banquet Chef

Woodcliff Lake Hilton Woodcliff Lake, NJ 1985-1986

First Cook Rounds man Saucier Expeditor

Domenico’s San Francisco, CA 1984-1985

Sous Chef

Hyatt Regency Hotel Maui, Hawaii 1982-1984

First Cook Rounds man

Joseph's Park Ridge, NJ 1981-1982

Sous Chef

Professional Education

Culinary Institute of America Hyde Park, NY 1981

Associate of Culinary Arts

Mahogany Run Golf and Tennis Resort St. Thomas, US Virgin Islands 1980

Internship

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