Executive Chef Sous
Resume:
WILLIAM PETER BARBERIO
OLD BRIDGE, N.J. 08857
GOALS
To obtain a challenging executive chef position that utilizes of all my knowledge and skills.
EDUCATION
The Academy Of Culinary Arts
Mays Landing, N.J. 07080
Graduated 1988 – GPA 3.0
Silver Medal Award Winner
EMPLOYMENT HISTORY
Sodexo Services
4/1993 to present
I have held various Chef/Manager & Executive Chef positions within Sodexo over my thirty one years with the company.
I am currently the Executive Chef at Mountainside Medical Center in Montclair,N.J. I am responsible for running the kitchen in all aspects. Production of all food for the patient’s tray line. In addition, the production of food for both the café and Dr. Lounge and catering events. I do all of the ordering for all food products needed. I use the Market Connection for all purchases .I am responsible for all inventory and food cost % and cost related to budget. Serve Safe certified and HACCP, FMS trained. Suburban Golf Club
Union, N.J. 07083
3/1989 – 4/1993
Position- Executive Sous Chef
I worked directly under the Executive Chef. Some of my responsibilities included the scheduling of hourly employees, calculating monthly food inventory, working the sautee station on the hot line and assisting with all weddings/banquets. Butchering of all types of meats, poultry and seafood.
Repetti’s Restaurant
Kenilworth, N.J. 07033
2/1984 - 9/1986
This is where I began my career in the food service industry as a utility worker/dishwasher. I moved up to different positions, working in both the dining room and the kitchen learning all aspects of the food service industry. I was in the position of Sous Chef for one year before I left to attend The Academy of Culinary Arts.
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