Executive Chef Line Cook

Elah Anin

Orange, NJ 201-***-**** ****.****@*****.***

Professional Summary

Integrity-driven Kitchen Chef/Culinary Manager with an Certification in Culinary Arts and 16+ years of experience delegating multiple tasks effectively and ensuring smooth operations and optimal productivity in high-volume settings. Leverage leadership, communication, and interpersonal skills to foster teamwork while maintaining high standards of excellence. Stay abreast of cooking trends delivering a top-quality culinary experience for clients. Work Experience

Starfish Cafe At Psychogenics Paramus, NJ

Executive Chef October 2019 - Present

● Create weekly menus while adapting to fluctuations in pricing, consistently achieving cost-efficiency targets, and maximizing profits

● Plan, organize, and manage various events including team building activities, private meetings, and special functions which surpassed client expectations and led to an increase in work culture and repeat business

● Maintain an impeccably clean kitchen and adhere to sanitation standards, ensuring a safe and hygienic environment for food preparation

● Implement a comprehensive training program for current and new staff members to comply with state laws, fostering a culture of excellence, and maintaining retention of employment

● Assess monthly worksheets and optimize inventory management reducing waste and streamlining day-to-day operations

● Establish strategies to reduce food costs while maintaining high-quality standards, contributing to overall financial performance

● Verify all purchases meet state regulations and company standards by inspecting items upon delivery, guaranteeing product quality and safety

● Cultivate and strengthen relationships with vendors and purveyors, skillfully negotiating for competitive pricing and favorable payment terms

● Provide effective leadership, mentorship, and task delegation to staff, driving daily goal achievement and promoting a collaborative work environment

Wilshire Grand Hotel West Orange, NJ

Executive Chef December 2017- October 2019

● Strategically administered budgets for staff hours, materials, and supplies, reducing costs and improving resource allocation

● Forged relationships with vendors, skillfully negotiating for competitive pricing and quality ingredients

● Orchestrated menu creation and presentation for events guests, including weddings, birthdays, and corporate gatherings, meeting and exceeding client expectations

● Effectively scheduled, supervised, and delegated tasks to 8+ staff members, fostering a positive work environment and maximizing team productivity

Brooklake Country Club Florham Park, NJ

Lead Line Cook April 2013 - December 2017

● Provided mission-critical support to the executive and sous chefs to increase kitchen efficiency and productivity in a high-volume environment

● Applied time management skills to prioritize and manage multiple fine dining stations, including grilling and sautéing, while maintaining high-quality standards

● Developed a diversified seasonal menu of specialty items, catering to a wide array of culinary preferences

● Skillfully executed meat butchering for à la carte service, guaranteeing optimal ingredient quality and boosting customer satisfaction

Ramada Conference Center East Hanover, NJ

Line Cook November 2012 - April 2013

● Created unforgettable guest experiences by communicating effectively with team members to complete orders in a timely manner

● Managed competing priorities by efficiently preparing ingredients and restocking the line to sustain a steady flow of business

● Upheld high standards by maintaining a clean and organized workplace to ensure compliance with rules and regulations

Genesis Healthcare/Waterview Center Cedar Grove, NJ Dietary Aide & Line Cook February 2011 - November 2012

● Expedited orders by preparing and serving food for 365+ residents and patients a day

● Delivered high-quality dishes by utilizing local, fresh ingredients to consistently exceed expectations

● Maintained an orderly kitchen by keeping food areas free from contamination and sanitizing equipment Gourmet Dining LLC/Paramus Community College Paramus, NJ Line Cook March 2010 - June 2010

• Preparing and producing meals as per the instruction of the Chef

• Managing various food serving stations in Student Center Skills

Team Leadership, Culinary/Kitchen Management, Customer Service/Satisfaction/Retention, Menu Development, Event Planning, Inventory Management, Communication/Interpersonal Skills, Problem-Solving, Quality, Food Safety Education

Applied Science in Culinary Arts New Community Center Workforce School of Culinary Arts Certifications/Licenses

Manager ServSafe Certification

Food Handlers License State of New Jersey

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