Executive Chef Guest Experience

JORGE BRUDERER NY. NY. 917-***-**** ************@*****.***

PROFILE

I am actively seeking a dynamic opportunity to leverage my extensive expertise and drive to propel businesses toward growth and elevate them to new heights, while advancing in my own professional journey. With a wealth of experience in menu development, seasonal menu design, restaurant openings, event planning, and staff training and motivation, I am poised to make a significant impact and contribute to the success and evolution of any organization.

EXPERIENCE

CONSULTING CHEF, CHEFS TABLE NEW YORK NY JANUARY 2025 - PRESENT

Directed complete kitchen reorganization, optimizing workflow and efficiency.

Conducted staff training on core culinary skills, including basic cooking techniques and sanitation procedures.

Revamped and redesigned the menu to elevate dining offerings and improve customer satisfaction.

CONSULTING CHEF, DELIVERING EMOTIONS ZURICH SWITZERLAND OCTOBER 2024 - JANUARY 2025

Overhauled the existing menu to enhance flavor profiles and seasonal relevance.

Introduced creative plating techniques to elevate visual presentation and guest experience.

CONSULTING CHEF,- RP PRIME MAWAH & FAIR LAWN NJ

JUNE 2024 - SEPTEMBER 2024

Developed and implemented a new sushi program across both locations.

Expanded the menu by introducing new, innovative dishes tailored to customer preferences.

CONSULTING CHEF, GLASS HOUSE TAVERN, NEW YORK NY

MARCH 2024- JUNE 2024

Led the development of a completely revamped menu to refresh the restaurant's concept and offerings.

Rebuilt and trained a new kitchen team, fostering efficiency and collaboration.

Addressed and resolved critical operational issues, including food cost management and payroll accuracy.

EXECUTIVE CHEF, 33 HOTEL NEW YORK NY - 2023 – 2024

Conceptualized and developed innovative menus for various outlets, including breakfast, brunch, lunch, dinner, all-day, late-night dining, as well as hotel bar offerings and catering for both private and public events.

Spearheaded recipe development, cost breakdowns, and menu engineering for all events, both on and off-premise.

Trained and mentored kitchen staff on new recipes, execution techniques, and kitchen procedures to ensure the highest quality standards.

Managed kitchen staffing, including scheduling and hiring, in alignment with corporate procedures, fostering a high-performance team.

Delivered personalized culinary experiences by catering to guest requests and special dietary needs, ensuring complete guest satisfaction.

Successfully organized and executed large-scale events for up to 300+ guests, ensuring impeccable service and culinary excellence.

Oversaw inventory and controlled food and labor costs, consistently maintaining a 25-28% margin.

Led a from-scratch kitchen operation, with all food prepared in-house, including artisanal ice creams, to ensure the freshest ingredients and superior quality.

Unified front and back-of-house staff through seamless collaboration, resulting in a cohesive team environment and efficient operations.

Created and executed daily specials to drive menu variety, control food waste, and optimize food cost management.

Actively participated as a working chef, overseeing line operations, expo, butchery, and sauces, ensuring consistency in every dish.

Managed high-volume breakfast and brunch services, maintaining quality and consistency under pressure.

Conducted comprehensive menu training for front and back-of-house staff to ensure flawless execution and customer satisfaction.

Coordinated front-of-house management, overseeing guest interactions and service standards.

Directed the presentation and setup of all events and banquets, ensuring an aesthetically pleasing and unforgettable guest experience.

Collaborated with sommeliers to curate wine pairings for new dishes and special events, enhancing the overall dining experience.

Maintained the highest standards of sanitation and operational efficiency, earning a Grade A rating from the Department of Health, NYC.

Chef de cuisine, cosmopolitan club (upper east side ladies club) new york, n.y. 2021-2023

Revamped the club’s menus across breakfast, lunch, and dinner, significantly enhancing member satisfaction and dining experiences.

Redesigned and introduced a new breakfast area, providing a fresh, elevated space for members.

Developed seasonal menus six times a year, with detailed cost breakdowns and staff training to ensure flawless execution.

Increased dining room attendance by 80% and boosted revenue by $250K in the first year, with a further $300K increase in year two.

Launched a health program offering balanced, nutritious menu options for members.

Managed a team of 30, ensuring high performance and exceptional service.

Orchestrated flawless banquets for major holidays and events, consistently exceeding expectations.

Maintained 20% food cost control and upheld a Grade A standard from the Department of Health, NYC.

Executive chef, prime steakhouse; Mahwah, n.j.

2020-2021

Organized and optimized both front and back-of-house operations, including kitchen, walk-ins, dry-aging room, and dry storage areas.

Established a high-quality, in-house dry-aging program for prime cuts, ensuring consistent and exceptional results.

Managed all aspects of product ordering, receiving, and weighing to maintain proper inventory and ensure ingredient quality.

Oversaw operations for a high-volume steakhouse, handling 200 covers on a quiet night and 600+ on peak nights.

Created and implemented new ordering and inventory systems to streamline operations and improve tracking.

Scaled the menu to a classic steakhouse offering, enhancing the dining experience with refined, timeless dishes.

Trained kitchen staff on cooking techniques and menu execution to maintain consistency and quality.

Ensured all inspections were passed, including fire department and Department of Health (DOH) evaluations.

Developed and standardized recipes, breaking them down for clear execution and cost management.

Retrained staff on food safety and occupational health standards to ensure compliance with regulations.

Achieved a Grade A rating from the Mahwah Department of Health, demonstrating commitment to top-tier cleanliness and safety.

Executive chef/culinary chair, culinary technical school;

new york, n.y. - 2014-2020

Spearheaded the management and growth of three culinary schools, successfully launching two new campuses, each with a vibrant student body of over 100 aspiring chefs.

Led and inspired a team of 8 chefs, cultivating a collaborative and high-performance environment that fostered creativity and culinary excellence.

Designed and wrote innovative culinary curricula, covering everything from Basic Skills and Food Preparation to Catering and À la Carte International Cuisine, ensuring students received a comprehensive, hands-on education.

Introduced and developed two new programs—a flexible night class and a specialized pastry program—broadening the school’s offerings and attracting a diverse range of students.

Drove significant growth by expanding class sizes from 5 to 20 students per session, maximizing both enrollment and educational impact.

Chef instructor, star career academy; new york n.y. 2012- 2014

Obtained a teaching license, demonstrating a commitment to professional education and culinary excellence.

Managed and taught three consecutive classes daily from 8:00 AM to 11:00 PM, maintaining focus and energy throughout long hours.

Mentored and guided up to 60 students per day, providing individualized support and fostering a collaborative learning environment.

Taught a wide range of culinary skills, covering both kitchen techniques and front-of-house operations to ensure well-rounded student development.

Instructed students on front-of-house etiquette, including proper dining protocols, plate settings, and customer service best practices.

Chef DE CUSINE, TAMARACK GOLF COUNTRY CLUB; GREENWICH C.T. 2012-2012

Managed the main dining room kitchen, ensuring quality and efficient service.

Catered to members’ food preferences and allergies, offering a personalized experience.

Maintained a 20% food cost for the year through effective menu planning and inventory control.

Created seasonal menus and weekly specials to keep offerings fresh.

Organized afternoon golf outings and set up action stations for post-golf events.

Coordinated bar/bat mitzvahs, ensuring smooth and memorable events.

Executive SOUS chef, SOHO HOUSE (MEAT PACKING DISTRICT);

NEW YORK, N.Y. — 2011-2012

Managed breakfast operations for the club and hotel, ensuring smooth service.

Ran the kitchen line, overseeing food preparation and quality control.

Built and maintained the breakfast buffet, offering a variety of options.

Led a kitchen staff of 5, ensuring efficient teamwork and high standards.

DAVID BURKE GROUP; NEW YORK, N.Y. — 2009-2011

.BANQUET CHEF, DAVID BURKE CATERING

. BANQUET CHEF AND SOUS, FROMAGERIE

.EXECUTIVE SOUS CHEF, FISHTAILS

POULAKOS GROUP; NEW YORK, N.Y. — 2006-2009

.CHEF DE CUISINE, GOLD STREET

.CHEF DE CUISINE, ULYSSES

.EXECUTIVE SOUS CHEF, HARRY’S STEAKHOUSE

. BAYARDS, SOUS CHEF

JEAN-GEORGE GROUP; NEW YORK, N.Y. — 2002-2005

.SAUCIER, V-STEAKHOUSE

.SAUCIER, 66 (CHINESE)

.STAGE, NOUGATINE

.SAUCIER, VONG (THAI)

LINE COOK, JUDSON GRILL; NEW YORK N.Y. — 2000-2002

Progressed through ranks from Garde Manger to Poissonnier, gaining expertise in various kitchen stations and expanding culinary skills.

LINE COOK, HUDSON RIVER CLUB; NEW YORK N.Y. — 1998-2000

Hired after a successful 6-month stage, demonstrating strong skills and work ethic.

Catered events on the club’s boat, ensuring high-quality service and seamless operations.

CUISINES I SPECIALIZE IN

American (East Coast, West Coast, Southern)

Asian (Chinese, Japanese, Korean)

Western European

South American

Caribbean

Steakhouse

SKILLS

Seasonal Menu Designer

Menu Development for Various Cuisines and Events

Event and Banquet Planning

Team Motivator and Trainer

Restaurant Openings

Culinary Demos and Classes (On and Off Premise)

Strong Rapport with Suppliers, Skilled in Price Negotiation

Personal Chef

Fluent in English and Spanish

Knowledgeable in Swiss German and High German

Highly Organized

Food Cost Management Expertise

Detail-Oriented

Leadership and Mentorship Abilities

Research and Development

CERTIFICATIONS

ServSafe Certified (2018)

Licensed Teacher, NYC Board of Education

The City of New York Department of Health and Hygiene (2006)

Certificate in Professional Management Development Program, New York, NY (1998)

EDUCATION:

New York Restaurant School, New York, NY (1997)

Dual Major: Culinary Arts and Pastry Arts

Riverside High School, Zurich, Switzerland

CHARITABLE INVOLVEMENT AND FUNDRAISERS

Pulmonary Fibrosis Fundraiser (2019)

AIDS Walk Fundraiser (2018)

Alzheimer’s Fundraiser (2018)

Committee for Hispanic Children and Families Inc. Annual Gala (2017, 2018, 2019)

UNICEF Fundraiser (2017)

TEAL Fundraiser (2017)

Autism Speaks Fundraiser (2016)

YAI Fundraiser (2016)

Make-A-Wish Foundation (2014)

Annual Halloween Event for YAI (2014, 2015, 2016, 2017, 2018, 2019)

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