Executive Chef Kitchen Staff

KEITH E. GETER

*******@*****.***

C: 646-***-****

Café Figaro’s New York, NY

Executive Chef 2022-Current

Create innovative and seasonal menus that reflect the restaurant's concept, culinary vision, and target clientele.

Taste and evaluate dishes for flavor, seasoning, and texture, making adjustments as needed to meet guest expectations and ensuring all items are consistent with branding

Demonstrate passion for food and hospitality, serving as a brand ambassador for the restaurant both on and off-site

Establish and maintain relationships with food and beverage suppliers, negotiate contracts and pricing terms, and ensure timely delivery of orders.

Conduct regular inspections of food products, equipment, and facilities to ensure compliance with health, safety, and sanitation regulations.

Develop recipes, select ingredients, and establish portion sizes and pricing to maintain profitability.

Manage recruitment, training, and visas for all kitchen staff

Source premium ingredients and specialty products, seeking out local, sustainable, and artisanal options when possible.

Responsible for financial accountability to shareholders and corporate offices

Design standardized food presentation guidelines for each dish

The Prudential Center Newark, NJ

Executive Chef-Director of Food and Beverage for NJ Devils 2021-2022

Develop and implement strategic plans and initiatives to enhance the overall guest experience and achieve revenue targets

Taste and evaluate dishes for flavor, seasoning, and texture, making adjustments as needed to meet guest expectations and ensuring all items are consistent with branding

Provide visionary leadership to the food and beverage team, fostering a culture of excellence, innovation, and collaboration.

Establish and maintain relationships with food and beverage suppliers, negotiate contracts and pricing terms, and ensure timely delivery of orders.

Managed all concession for BMW Club.

Collaborate with event planners, vendors, and production teams to ensure seamless execution of food and beverage offerings and adherence to event timelines and budgets.

Optimize operational efficiency and cost-effectiveness while maintaining high standards of quality and service.

Coordinate food and beverage services for events, concerts, and other special occasions held at the Prudential Center, including catering and concessions.

Conduct regular inspections of food products, equipment, and facilities to ensure compliance with health, safety, and sanitation regulations.

Develop recipes, select ingredients, and establish portion sizes and pricing to maintain profitability.

Manage recruitment, training, and visas for all kitchen staff

Rose Hill -Hotel Grand Union Hotel New York, NY

Executive Chef-Food and Beverage Director 2017-2020

Implement vision and launch and develop the opening of an upscale restaurant in the heart of Manhattan create dining expereince for all guests

Lead pre-shift meetings and establish consistent communication patterns with all staff

Hire and train and Manage all kitchen staff

Oversee food preparation, cooking, and plating to ensure consistency, quality, and presentation meet the restaurant's standards.

Develop and supervise all menu planning and implementation in accordance with quality, availability and seasonality

Manage recruitment, training, and visas for all kitchen staff

Identify all purveyors and manage food & labor costs

Responsible for financial operations and accountability to shareholders and corporate offices

The Caramel Group/Tourism Development & Investment Corporation (TDIC) Abu Dhabi, UAE

Executive Chef 2012-2017

Launch and develop the opening of an upscale American fare dining outlet in the St. Regis Saadiyat Island Collection & Resort

Lead and provide essential vision to the culinary operation in both Dubai and Abu Dhabi.

Oversee the kitchen build, layout, budget, ordering and installation of all equipment

Develop and supervise all menu planning and implementation in accordance with quality, availability and seasonality

Manage recruitment, training, and visas for all kitchen staff

Identify all purveyors and manage food & labor costs

Responsible for financial responsibilities to shareholders and corporate offices

Deliver the utmost quality to guests and maintain the highest culinary standards

The Mulberry, Vinatta and Greenwich Project Group New York, NY

Director of Culinary 2011-2012

Responsible for supervising all culinary operations for 3 restaurants within project group

Oversee rebranding of restaurant concepts and menu development

Hire, train and manage front and back of house staff through expansion of dining services

Ensure recipe specifications are adhered too and properly executed

Revamp bespoke cocktail program

Viceroy Anguilla Resort and Residences Anguilla, BWI

Chef de Cuisine 2009 – 2011

Launched and developed the opening of 5 dining outlets at luxury resort

Created concepts and menus for all dinning outlets

Manage and monitor all culinary standards

Train and coach staff to ensure competency and food safety practices are upheld

Format and create cost control procedures for operational financial goal, building food cost standards and keeping in line, while reaching best quality for luxury operation.

Facilities and assets management

Utilize culinary insight, menu analysis, and taste trends to enhance concept development and foster creative solutions

Responsible for setting the tone of the culinary organization, demonstrating a passion for food and driving that passion throughout

Design ordering, inventory and waste management forms, and created standard operating procedures for the entire staff

Managed production of staff, breakfast, lunch, dinner, overnight, in-room dining and banquets

Designed Garde Manger, Entermet, Roatisire and Fish Stations for effective mass production

Assisted with hotel, amenity, spa & banquet menus

Appointed to crisis control, and Executive Board Committee for Viceroy Hotel Group

Identified and developed, individuals who exhibit potential as candidates for promotion

Artisanal Fromagerie & Bistro ** New York, NY

Chef de Cuisine 2004 – 2009

Facilitated adequate daily production of menu specials

Oversaw all butcher, hot and cold prep, stewarding, line staff

Placed all ordering and supervised expediting

Formatted, created and test recipes for Chef cook book

Organized and designed all menus for special functions and projects

Brennan’s Seafood & Chophouse ** New York, NY

Executive Sous Chef 2002 – 2004

Opened restaurant in Benjamin Hotel

Created and designed ordering, inventory and waste management forms

Managed production of staff breakfast, lunch, dinner, overnight, room service and banquets

Designed Garde Manger, Entermet, Roatisire and Fish Stations for effective mass production

Assisted with hotel, amenity, spa & banquet menus

Appointed to crisis control and Executive Board Committee for Affinia Hotel Group

Director of Health & Safety

Picholine *** New York, NY

Saucier/ Sous Chef 2000 – 2002

Prepared all sauces, soups and daily specials including daily lunch production

Assisted in all special functions (i.e. James Beard, The Hart Foundation Annual Gala)

Club Guastavino’s ** New York, NY

Tournought 1999 – 2000

Designed and prepared all special functions and parties

Foresgate Jamesburg, NJ

Rounds Chef of House 1997 – 1999

Assisted Chefs with special functions including monthly specials for Member’s Dining Room

Supervised and trained cooking staff in absence of Sous Chef

Hyatt Regency Hotel New York, NY

Supervisor 1997 – 1998

Supervised and trained room service attendants

Prepared and managed all dining requests for hotel guests

Scanticon Forrestal Hotel Princeton, NJ

Assistant Restaurant Chef 1994 – 1997

Prepared all meals for 150 – 300 patrons

Created menus for breakfast, banquet and conference services

Supervised staff of 9 chefs

Education

Academy of Culinary Arts Applied Science in Culinary Arts May 1992

Mercer County Community College Hotel/Management Courses May 1989

NYC Department of Health and Personal Hygiene February 2004

Skills:

Effective written and verbal communication

Strong organizational, time management and leadership

Excellent problem solving and decision making

Superior customer presentation

Excellent ability to multi-task, delegate assignments to the appropriate individuals based on their skills, roles and interests

Solid ability to interface with business management and translate strategies into culinary needs and best practices

Strong knowledge of customer insights as it relates to culinary trends

Proficiency in Microsoft office, Windows and Outlook, Excel, Micros, Open Table, ADICO, OnTrack Labor tool and food cost

Demonstrated ability to motivate and inspire others

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