Chef/Manager

Henry Serulnic Phone: 818-***-****

***** ******* **. #*** *** Nuys, CA 91405 E-Mail: ********@*****.***

Employment

Sous Chef/Kitchen Manager (6/10-Present)

Mario’s Continental Cuisine & Catering Culver City, California

Responsible for ordering and inventory, daily line work, meal preparation of breakfast, lunch. Assists the Executive Chef in planning, preparation and execution of all special events and banquets, and off premise events.

Catering Chef/Server (5/10-Present)

Culinary Staffing Service Los Angeles, California

Set-up, prepare, cook, clean for private and corporate events, Graduations, Banquets, Hotels (formal and non-formal),

Catering Chef (5/10-Present)

Black Tie Event Catering & Staffing Culver City, California

Set-up, prepare, cook, clean for private and corporate events, Graduations, Banquets, Weddings (formal and non-formal), fund raising events

Crew Leader Assistant (4/10-6/10)

Census Worker Van Nuys, California

Reviewed and certified daily payroll and progress reports of 17 enumerators and ensured that work was completed within established time schedules. Advised supervisor of progress and performance, and made recommendations for dismissal of those who could not or would not perform required duties.

Sous Chef (2/06-10/09)

Loyola High School Los Angeles, California

Responsible for ordering and inventory, daily line work, meal preparation of breakfast, lunch, dinner, and pastries. Planning, preparation and execution of all special events and banquets, 2-3000 people.

Sous Chef (6/05-2/06)

Chef Steph @ Your Service North Hills, California

Coordinate with Chef for purchasing, prep, cooking, delivery, set-up, and serve for T.V. productions and private events.

Catering Chef/Server (3/04- 4/08)

Party Staff Inc. Los Angeles, California

Set-up, prepare, cook, clean for private and corporate events, ,line work-sauté, broiler, grill, short order. Graduations, Banquets (formal and non-formal), Movie Awards, Movie Premier, Academy Awards, Paramount Studios, Universal Studios, Cal-Tec, USC.

Line Cook (Sauté-Broiler, Pantry)

Boa Steakhouse West Hollywood, California

Responsible for prep, organization and sanitation of station for cooking and plating of meats, sauces and different vegetables according to restaurant and guests specifications.

Catering/Cafeteria Chef

Integrated Support Services, Inc Henry Mayo Hospital, California

Prepare breakfast and lunch for the executive staff guests and catered events for the hospital.

Consulting Executive Chef

NDK Foods Bell, California

Assisted company in launching line of 2 new products, (Meals on Wheels Program and Frozen Foods for the Los Angeles County Twin Towers). Trained kitchen staff on proper food handling techniques, kitchen sanitation, meal preparation, and packaging of meals according to nutritional guidelines of the City of Los Angeles. 800-900 daily hot and cold meals,1500-3000 frozen meals per week.

Education

Los Angeles Culinary Institutes

Formal Training in Classical French and American Cuisine. Professional and Production Pastry and Baking.

American Bartending School

Mixology, Bar and Restaurant Management

Serv-Safe Certified until 2011

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