chef

*** **. ***** ******

Bergenfield, NJ ***** Home 201-***-****

Cell 201-***-****

E-mail ********@*****.***

Vincent E. Sabat

Summary of Qualifications

Professional Chef with over twenty-three years experience in the hospitality industry. My extensive background includes food preparation, menu planning, inventory and supply ordering for both restaurant and banquet facilities, as well as supervisory experience with a staff of up to twenty. Dependable and self-motivated, my background supports the increasing levels of responsibility and knowledge I have gained throughout my career.

Professional Experience

12/2007-10/2008 Jameson’s, New York, NY

Chef

• Manage kitchen staff of six including cooks and dishwashers.

• Prepare brunch, lunch and dinner service for dining room (1 to 50 patrons).

• Responsible for catering of all private functions including food preparation.

• Responsible for employee staffing, scheduling of shifts and training of kitchen staff.

• In charge of inventory control, ordering of supplies and controlling food costs.

1/2007-12/2007 The Crowe’s Nest, New York, NY

Chef

• Manage kitchen staff of eight including cooks and dishwashers.

• Prepare brunch, lunch and dinner service for dining room (1 to 60 patrons).

• Responsible for catering of all private functions including menu planning and food preparation.

• Responsible for employee staffing, scheduling of shifts, payroll processing and training of kitchen staff.

• In charge of inventory control, ordering of supplies, controlling food costs and menu planning.

• Assume full responsibility of establishment in owner’s absence.

11/2005-1/2007 The Hilton of Hasbrouck Heights, Hasbrouck Heights, NJ

Sous Chef

• Expedite lunch and dinner service for banquet and restaurant facilities (10 to 500 patrons).

• Responsible for all catering for the Executive Meeting Center (up to 150 patrons).

• Assist Executive Chef with ordering supplies, inventory and staff scheduling.

• Assume full responsibility in Executive Chef’s absence.

• Supervise kitchen staff of twenty including cooks, dishwashers and runners.

• Prepare soups and stocks and butchered meats and fish for banquet and restaurant facilities.

• Assist in menu planning for dining rooms and special events.

Vincent E. Sabat

Page Two

10/1995-6/2005 The Princeton Club of New York, New York, NY

Sous Chef

• Expedite lunch and dinner service for banquet and restaurant facilities (10 to 200 patrons).

• Assist Executive Chef with ordering supplies, inventory and staff scheduling.

• Assume full responsibility in Executive Chef’s absence.

• Supervise kitchen staff of fifteen including cooks, dish washers and runners.

• Prepare soups and stocks and butcher meats and fish for banquet and restaurant facilities.

• Assist in menu planning for dining rooms and special events.

10/1985-10/1995 The Carlyle Hotel, New York, NY

Saucier

• Prepare soups, stocks and sauces for dining room, banquet facility and room service.

• Sauté and roast foods for all food outlets including dining room, banquet and room service.

• Prepare mise-en-place for the sauté station.

10/1983-10/1985 T.P. Gatsby, Cresskill, NJ

Prep Cook/Grill Cook

• Prepare starch and vegetables for lunch and dinner service.

• Prepare fish and meat for dinner service.

• Grill and broil meats and fish for dinner service.

5/1985-11/1985 The Office, Cranford, NJ

Prep Cook (Part-Time)

• Prep for lunch and dinner service.

• Prepare soups, sauces, and vegetables according to recipe book.

Education

Some college coursework completed - William Paterson University, Wayne, NJ and Bergen Community College, Paramus, NJ

High School Diploma - Elmwood Park High School, Elmwood Park, NJ

References

Available Upon Request

Contact this candidate