Executive Chef Sous

JOERG ZEHE

New Rochelle NY ***** * 917-***-**** * **********@*****.***

Professional Summary

Graduate of the French Culinary Institute with thirty years of professional experience in fast-paced and high-profile dining establishments, dedication to cost control and the creation of a positive team-oriented working environment, widely recognized culinary skill and familiarity with both traditional and modern approaches to seasonal cuisine, highly organized with a passion for creating amazing food within a professional environment.

Work History

Owner / Executive Chef 2014 to Present

Apiary - Larchmont, NY

Apiary at the Library - Scarsdale, NY

●Founded company and secured all necessary permits and licensing.

●Expanded to a second satellite location.

●Maintained required records including food production, inventory, income/expense, meal counts and personnel records.

●Responsible for customer targeting, strategic partnerships and budget development.

●Oversaw prep work, ensuring that all meals leaving the kitchen are consistent in presentation and quality.

●Active cost controlling and maintenance of food cost.

●Supervising and coordinating all related culinary activities in a fast-paced kitchen.

Executive Chef 2013

Zonemanhattan.com

●Responsible for management, food preparation and staffing with a focus on specific dietary restrictions

Chef 2012 - 2013

OTG Management, LaGuardia Airport, Terminal C

Empire Tavern

●Opened and managed high volume food establishment during the first year of operation

Executive Chef 2006 - 2012

Trump National Golf Club - Briarcliff Manor, NY

●Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

●Monitored and controlled overhead and production costs with responsibility for profit and loss.

●Responsible for kitchen management and sales management.

●Successfully hired and trained all staff.

●Created seasonal menu plans and schedules.

●Managed payroll, scheduling, and food cost while ensuring all areas are maintained.

Executive Sous Chef 2005 - 2006

Maloney and Porcelli, New York, NY

●Began as Sous Chef, promoted to Executive Sous Chef within 6 months

●Responsible for daily operation at this upscale steak house, execution of food service, managed sous chefs, staffing and ordering

Sous Chef 2003 - 2004

Bolo, New York, NY

●Responsible for daily operation, execution of food service, staffing and ordering

Sous Chef / Chef 2001 - 2003

The Odeon, New York, NY

●Responsible for daily operation and execution of food service and staffing

Line Cook 2001

Esca, New York, NY

●Prepared signature dishes at this prestigious seafood restaurant

Chef de Cuisine 2000 - 2001

Chinghalle, New York, NY

●Responsible for the day-to-day-operation of the kitchen, including initial set-up, daily maintenance, staffing, ordering and food preparation

Tournant Chef 1998 - 2000

Galileo, Washington, D.C.

●Roundsman in main kitchen

●Selected to work in Laboratorio preparing food for high-level customers, including U.S. Presidents, heads of state and international dignitaries

Tournant Chef 1998

Campagna, New York, NY

●Worked in the position roundsman through all stations ranging from pasta to grill cook

Wide range of culinary experiences in leadership positions at acclaimed kitchens in NY and Washington D.C., including Campagna, Galileo, Odeon, Bolo, Maloney & Porcelli Time Frame?

Skills

Signature dish creation; staff management; workflow optimization; problem-solving; food plating and presentation; food preparation and safety; budgeting

Additional Certification: ServSafe certificate; NYC Health Department certification

Education

Culinary Arts

French Culinary Institute - New York, NY

BA in Marketing

Iona University - New Rochelle, NY

Fluent in German and English, Basic understanding of Spanish

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