Executive Chef Country Club

Victor Honrath

914-***-**** ******.*******@*****.*** 1255 North Ave, Bldg. C 2-T, New Rochelle, NY 10808 EXECUTIVE CHEF

Experienced executive chef with over 20 years of experience at prestigious establishments, with a passion for combining quality food and diverse menus. A confident leader who has served in both the front and back of house in the hospitality industry. Self-motivated and focused with a powerful drive to succeed, at ease when working collectively with executive management. Highly focused, result-oriented professional with expertise in kitchen-catering operations along with staff training and management. AREAS OF EXPERTISE

Local & International Cooking

Purchasing

Inventory Management

Training

Hiring

Full kitchen Supervision

Budgeting

Effective Cost Control

Operations Management

PROFESSIONAL EXPERIENCE

Wykagyl Country Club, New Rochelle, NY Nov 2010 – May 2024 Executive Chef

Full-service country club with 350 guests. Full-service dining room, banquet facilities, snack bar, halfway house, bowling alley/pub, and supervised kitchen staff of 15. Increase clubs Food and Beverage revenue from $700,000 to $3.75 million. Established relationships with local vendors. Event planning with members, F&B committee, plan and execute all aspects of F&B for private events. Developed Seasonal menus and planned special event days that enhanced member satisfaction and increased dining revenue. Ensured compliance with health and safety regulations. Ridgeway Country Club, White Plains, NY Jul 2002 - Nov 2010 Executive Chef

Full-service country club with 350 guests. Full service and secondary snacks bars and staff. Supervised kitchen staff of 20. Full-service dining, formal and casual dining rooms. Full-service banquet facilities. Daily schedules, food and reports. Old Mill Cafe, Clackamas, OR Jul 2001 – Jun 2002

Head Chef

Responsible for food and service of family-owned restaurant. Managed staff of ten. Daily schedules, food and labor reports. In charge of conducting interviews and training. Waverley Country Club, Portland, OR Nov 2000 - Jun 2001 Executive Chef

Responsible for $1.5 million food service for private country club. Compilation of menus for banquets and ala carte dining. Managed staff of 24. Scheduling and various food and labor reports. In charge of conducting interviews and training.

Portland Hilton, Portland, OR 1997 - 2000

Executive Sous Chef

Assist Executive Chef with administrative duties. Oversee all food outlets in hotel. Conduct vintner wine makers dinners.

Rye Town Hilton, Rye Brook, NY 1994 - 1997

Chef de Cuisine

Supervisor of four of the Garde Manger staff, up to 14 for larger functions. Oversaw restaurant Garde Manger department for two dining rooms. Served as Sous Chef. Assisted Executive Chef with menu formation for banquets and restaurant. Participated in off-premises cooking demonstrations and fundraisers. Promoted to Chef de Cuisine of formal and casual restaurants. Waldorf Astoria (Hilton), New York, NY 1991 - 1994 Chef Tournant

Peacock Alley, French restaurant. PM Room Service Supervisor. Oversaw production of meals for guest rooms and suites with a crew of five.

EDUCATION

Culinary Institute of America (CIA), Hyde Park, NY – 1991 Associate of Science

Clark College, Vancouver, Washing ton

Associate of Science in Culinary Arts/ Commercial Foods and Kitchen Management Certifications

ServSafe Certification updated until 2029

CPR and First Aid certification

Professional Affiliation

Club Chefs of Westchester

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