SPENCER.RAJASINGHAM

*** ******* ****

NEW MILFORD NJ 07646

201-***-****

adzrg6@r.postjobfree.com

OBJECTIVE

Seeking a Chef position within the company. Committed to growth and excellence where I can expand my knowledge and contribute my skills as a creative and innovative Chef with forty years of professional experience.

PROFESSIONAL EXPERIENCE:

BRAE BURN COUNTRY CLUB, NEW YORK, NY

May 2006 - September 2023

Executive Sous Chef / Chef

de cuisine

● Assist Executive Chef with daily management of the kitchen

● Prepare meals for various club events and functions

● Orient and train new culinary associates

● Order and ensure the quality of food

● Develop creative and unique menus while keeping traditional member favorites

● Collaborate with managers to cost and price menus

● Monitor daily and monthly inventory levels

● Purchase necessary supplies for the club

CAFÉ DES ARTISTES, NEW YORK, NY

2008

Part-Time CHEF

● Cover Chefs weekly shifts in his absence

● Manage staff

● Expedite meal service

● Create daily specials

● Prepare sauces for service

BRASSERIE RUHLMANN, NEW YORK, NY

December 2005- May 2006

Executive Sous Chef

● Assist Executive Chef daily kitchen operations

● Orient and train new culinary associates

● Manage culinary team

● Assist in the ordering and procurement process

● Direct and plan daily food production schedule

● Prepare sauces, soups and stocks for daily service

● Man station on the line during dinner service

WATER’S EDGE, NEW YORK, NY

January 1991- December 2005

Assistant Pastry Chef, Chef De Cuisine, Executive Sous Chef

● Assist Executive Chef with daily kitchen operations

● Mange daily responsibilities of the culinary team

● Daily scheduling of culinary team

● Orient and train culinary associates

● Create cost controls for the kitchen

● Monitor daily and monthly inventory levels

● Prepare A la carte service for 150-200 guests

● Prepare banquets for up to 350-400 guests

● Create daily specials

● Implement menus for seasonal and special event purposes

● Prepare daily production schedules

● Expedite daily service

● Assist in daily food ordering

MADISON GOURMET HOUSE, NEW YORK, NY

April 1988- December 1990

COOK, GRILL

● Supervise culinary apprentices

● Prepare daily menus items that include salads, starters, and sauces

● Assist in food ordering

● Monitor daily inventory levels

● Portion and waste control

TWO JAYS RESTAURANT, NEW YORK, NY

February 1987- July 1988

COOK, SOUS CHEF

● Execution and planning of daily specials

● Supervise culinary team

● Monitor daily food preparation

COMO’S PIZZERIA, NEW YORK, NY

February 1986-July 1987

COOK, MANAGER

● Purchase food and supplies

● Monitor daily inventory levels

● Manage production of food

.

METRO BAKERY, NEW YORK, NY

February 1983- April 1986

ASSISTANT PASTRY COOK & STORE MANAGER

● Produce and prepare breakfast pastries, bread, rolls and cakes

● Supervise staff

● Monitor bakery operations

● Control inventory levels of baking supplies

● Resolve customer issues

A ZUM ALTER BRAUHOUSE, DÜSSELDORF, GERMANY

January 1981- January 1983

PREP COOK, COOK

● Produce, stocks and vegetables for dinner service

● Assist Chef with catered events

CERTIFICATIONS:

● Servsafe, 2019

EDUCATION:

NEW YORK FOOD & HOTEL MANAGEMENT, NEW YORK,

August 1991 - September 1992

Major in Cooking & Catering Techniques

Receive Diploma Certificate

CENTRAL COLLEGE JAFFNA, SRI LANKA

January 1975 - December 1980

Major in Biology

SERVSAFE CERTIFIED

PERSONAL AND PROFESSIONAL REFERENCE

George Masraff Executive Chef 212-***-****

Fredric Keffer Executive Chef and Owner 203-***-**** Joel Somerstein Executive Chef 201-***-****

Maxwell Shteyman Executive Chef 917-***-****

Steven Vando General Manager 516-***-****

Michael Bajdechi Asst.General Manager 914-***-**** Maria Conte Chief operating Officer 914-***-****

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