John Ray Rene

Executive Chef

John Ray Rene

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

New City

845-***-****

adz2v3@r.postjobfree.com

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Experience

In Thyme Corporate Caterers / Executive Sous Chef

August 2012 - Present, Ramsey, NJ

●Managed all off-premise catering

●Hired/trained all sous chefs and line cooks

●Created personalized menus for guests

●Conducted inventory check

●Ordered all foods

Boca Woods Country Club / Chef de Cuisine/Executive Pastry Chef

May 2009 -July 2012, Boca Raton, Florida

●Worked hands on with executive chef

●Managed/trained all sous chefs and cooks

●Created/designed seasonal menus and daily specials

●Created new pastry department to cater to 500+ members and guests

●Conducted inventory check

●Managed all food ordering

John Rene Catering / Executive Chef Owner

May 2004 - PRESENT, New City, NY

●Specialized in Television Motion Picture and Commercial catering.

●Catered cocktail dinner parties, large events, and weddings up to 1500 people.

Hudson Water Club / Executive Sous & Pastry Chef

February 2001 -February 2009, Haverstraw. NY

●Worked hands on with executive chef

●Created all seasonal menus and daily specials

●Worked on line as needed

●Expedited lunch and dinner services

●Was in charge of booking off-premise catering

●Created new pastry department which was heavily influenced by Classical French and Italian dessert

●Conducted all inventory and ordering

Charlevoix Country Club /Executive Chef & Executive Pastry Chef

September 1997-December 2000, Charlevoix, Michigan

●Hired/trained 15 chefs and cooks in classical French cuisine

●Booked and customized all aspects of catering

●Designed seasonal menus

●Created Local Game Tasting Menu consisting of quail, duck, venison, walleye, and white fish.

●Catered weddings and golf tournaments

Martells /Executive Chef

September 1996 -August 1997, Manhattan, New York

●Managed FOH/BOH staff

●Hired/trained all cooks and waiters

●Made classical French cuisine

●Created all seasonal menus and daily specials

●Expedited lunch and dinner services

●Created new pastry menu

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Education

College of Boca Raton / Associates Degree

September 1985 - May 1989, Boca Raton, Florida

●Attained Associates degree in Hotel/Restaurant Management

Breakers Hotel / Externship

August 1989 - February 1990, Palm Beach County, Florida

French Culinary Institute / Degree in Classical French Cuisine

July 1993 -January 1994, Manhattan, New York

●Studied Classical French Cuisine

Apprenticeships

March 1994 - May 1996

● Park Avenue Cafe as Garde Manger chef

● Russian Tea Room as a pastry line cook

●Worked at Malloney & Porcelli’s as a broiler cook

●Worked at Aureole as a line cook

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Consultant Work

Bistro le Steak / Executive Chef

1994 - 1995, New York, New York

●French Steak house that I founded, designed, and built

●Created/designed menus including dessert menus

●Hired/trained all chefs and sous chefs

●Received 2 star rating from New York Times

Aromi di Italia / Executive Chef

June 1996 - October 1996, West Nyack, New York

●Italian ice cream and panini store

●Designed and built kitchen from scratch

●Hired/trained FOH/BOH and all chefs

●Created 21 gourmet gelatos

●Created exciting new panini menu

Sinatras / Executive Chef

July 1998 - November 1998, Ramapo, New York

●Fine dining classical Italian restaurant

●Built kitchen from scratch including an imported wood fired pizza station

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