Executive Banquet Chef and Catering Leader
Resume:
Andrew Zoblin
Fort Lauderdale, FL *****
********@*****.***
Professional Summary
Currently working as Banquet Chef in Pompano at John Knox Village, I would like the opportunity to meet and discuss how we can work together.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Banquet Chef
John Knox Village-Pompano Beach, FL
Present
My duties include all aspects as head of my Department from providing multiple functions daily with in house and off premise Catering. I write menus and do all ordering to ensure quality and maintain a very trim budget.
Executive Chef
Kosher Price-Miami Beach, FL
March 2020 to Present
Duties include- Kitchen Manager executing top quality prepared foods for 2 locations. Off premise Catering offered.
Sous Chef/Executive Chef
Gala Catering
January 2014 to Present
Working hands on Catering in the movie and Film Industry Catering for Producers, Actors, production Teamsters and local Authorities, on location. Curently working with Sony production and Netflix, on Bloodline Series 3 in The Florida Keys.
chef
catering by sally-Davie, FL
2011 to Present
Responsibilities
I provided full scale catering on site with the companies mobile kitchen, throughout Florida. Accomplishments
We catered to the film and movie industry,banquets and weddings and corporate events, and company picnics and celebrations.
Skills Used
I created menus and produced gourmet quality foods while providing excellent customer service! Sous chef
Seminole Casino Coconut Creek-Coconut Creek, FL
March 2011 to February 2014
Responsibilities
I was in charge of staff of 40 plus, I set menus and recipes with precise procedures and policies. I set forecasts and special event procedures for banqueting as well as the daily guidelines of ordering and menu planning . I enforced strict guidelines for proper cleanliness and safe handling of food. Time and temperature sheets were used to track daily following and proper holding of a ll food items. Accomplishments
My greatest impact to this company was to keep up the moral of the staff during a tough transition of New Management and stricter company policies.
Skills Used
I used my Managerial skills to the fullest by allowing my staff follow thru with quality foods and at all times safe handling of products.
Food and Beverage Manager
The family Bakeries of Florida-City of Sunrise, FL September 1993 to November 2011
Responsibilities
My responsibilities included ordering product, supervising staff thru full production and delivery of product, establishing set standards and procedures for safe handling of food products and equipment. Forecasting of sales projection and product manufacturing. Accomplishments
Helped developed a customer base that supported the south Florida community with quality and tasty Fresh Kosher baked Goods. Implemented a wholesale Business which further reached customers on a wholesale level while maintaining quality retail products. Skills Used
My people skills allowed me to establish a rapor with my employees and customers alike to broaden the market for increased production and quality control Sous Chef
St Andrews Country Club-Boca Raton, FL
September 1989 to August 1992
Responsibilities
My responsibilities included menu planning, mise en place, employee meals, inventory and purchasing, house parties, special dietary requests. Breakfast, lunch and dinner service for members and their guests.
Accomplishments
Myself and the executive chef implemented the extra helping program to feed the homeless in palm beach county with the left overs from the country club and financial support from a few members of the club.
Skills Used
My skills included hands on management skills to provide moral and physical support from staff. I worked with programs for inventory and controls thru Microsoft word and excel programs. I was hands on with sanitation and supervision.
General Manager
Old English Tavern-Pennsauken, NJ
1986 to 1989
In the position of General Manager my responsibilities included menu set up, Bar innovations which included creations of modern upscale drink recipes. Promotions to bring in clients and daily specials to keep a steady loyal clientele. Quality food and snack items were sold to keep clients on a regular flow. Steward/Sommelier
The Knife and Fork Inn-Atlantic City, NJ
June 1980 to September 1982
My duties included inventory and receiving of all Food, sundries, alcoholic beverages, linens and other items to ensure full production of restaurant. For diner service I put on a suit and became cashier and Sommelier
implementing a PLU system for the wine inventory and menu items.Note: This was a seasonal summer Job.
Education
BS in Hospitality Management
Johnson and Whales University-Providence, RI
1984 to 1986
Bachelors of Science in Hospitality
Johnson and Whales University-Providence, RI
1984 to 1986
Skills
• Quality Assurance (10+ years)
• Leadership (10+ years)
• Microsoft Office (10+ years)
• Profit & Loss (10+ years)
• Food Handling (10+ years)
• Banquet Experience (10+ years)
• Merchandising (10+ years)
• Budgeting (10+ years)
• Food Preparation (10+ years)
• Pricing (10+ years)
• Purchasing (10+ years)
• Guest Services (10+ years)
• Inventory Control (10+ years)
• Cuisine (10+ years)
• Forecasting (10+ years)
• Recruiting (10+ years)
• Management (10+ years)
• Food Safety (10+ years)
• Menu Planning (10+ years)
• Culinary Experience (10+ years)
• Supervising Experience (10+ years)
• Kitchen Management Experience (10+ years)
• Microsoft PowerpointMicrosoft Office (10+ years)
• Business Development (10+ years)
• Catering (10+ years)
• Cooking (10+ years)
• Restaurant Management (10+ years)
• Strategic Planning
• Culinary
• POS
• Restaurant Experience
• Labor Cost Analysis
Awards
LION FISH TASTE OF TOURNAMENT 2020
March 2020
1st prize For BEST Food in Taste of Lion Fish Tournament Pompano Beach Florida. Certifications and Licenses
Food Manager Certification
Present
ServSafe
Bartender License
MAST Permit
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