Executive Chef Corporate Commissary Operations

Jozef Shalom

** ****** ****** ******** *** York *1598 Email: ***********@*****.*** Mobile: 516-***-****

Dedicated and passionate Chef with over twenty-six years of experience in commissary and restaurant operations. Extensive background with developing commissary procedures, establishing credibility within the marketplace, handling kitchen workflow, and investigating and analyzing new products. Highly motivated professional offering extensive experience in various restaurants and company settings.

PROFESSIONAL EXPERIENCE

Zetko/Radish October 2025-Present

Corporate Commissary Chef

Lead commissary production for multi-account prepared foods ensuring quality, portion control, and on time delivery

Standardized recipes, batch sheets, and packaging specs to support scalable production

Partner with ownership and clients on new product development and menu launches

Borenstein Caterers October 2019-October 2025

Corporate Executive Chef

Managed a 35-person commissary team supporting large-scale kosher airline and institutional catering

Oversaw daily hot and cold production ensuring accuracy with airline specifications

Developed new recipes and product lines while maintaining SQF and MADINA standards

Gate Gourmet December 2018-October 2019 Executive Sous Chef

Managed a team of 30 cooks in the airline catering kitchen while reporting to the corporate chef and general manager

Collaborated with corporate chefs across the country to present new menu items for potential customers

Conducted monthly cycle change presentations while providing the scheduling, hiring, and training for new cooks and staff

Successfully insured all food was punctual and packed according to the menu

Flying Food Group September 2014-December 2018 Executive Chef

Oversaw 2 different departments in charge of hot commissary productions and in charge of packing the food

Supervised and received reports from 80 cooks, 1 production chef, and 6 sous chefs

Traveled to London for Virgin Airlines to create and execute new test menus for the airline and receive feedback from passengers

Responsible for hiring competent kitchen staff, training according to company policy, and scheduling them respectively

Production Chef

Managed the daily food production and packing with respect to the menu recipes

Worked all food stations in the kitchen and assist executive chef to provide superior food

Assisted in the development and institution of new employees

Responsible for all facets of daily hot food production while maintaining product presentation and quality

Account Sous Chef for Jet Blue Airline

Led and mentored a group of 8 cooks and 10 packers with the production of prepared meals to be distributed to the airline

Conducted monthly menu presentations for the Jet Blue catering manager

Insured all food was ready on time for packing according to the menu recipe

West Lawrence Care Center September 2013-August 2014 Head Chef

Developed the menu, planned, and created unique cuisine specifically designed for special requests

Prepared and cooked all of the food with respect to New York State guidelines

EDUCATION Tadmor Culinary Institute, 56 Hamelaha Street, Holon Israel

LANGUAGES English, Spanish, Hebrew

CERTIFICATIONS NYC Food Handler License

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