Estate Manager/Personal Assistant

PETER HELFEN *******@*******.***

516-***-**** (cell)

QUALIFICATIONS PROFILE

I am a highly experienced, efficient, and creative MANAGER/PERSONAL ASSISTANT who directs and supervises all property functions.

Maintain effective oversight of large estates and coordinate guest services and special events of varied sizes and budgets.

Interact with contractors, vendors, and personnel to identify and support estate needs, coordinate repairs, and organize construction projects.

Extensive knowledge of and experience with the care of fine arts and collectibles; proven capacity to maintain buildings, pools, vehicles, boats, and extensive grounds and gardens.

Received comprehensive formal training as a chef from a leading culinary program in New York City coupled with valuable hands-on experience to plan and execute events including menu/décor planning, purchasing, staff training and supervision.

Fluent in written and spoken English and German, have conversational Spanish language skills.

The ability to change and continuously learn with an ever changing climate to do the best job possible.

PROFESSIONAL EXPERIENCE

09/2005 -04/2011-PATRICK SCIRE, LOCUST, NJ 07760

MANAGER/CHEF

• Set up 28,000 square feet Mediterranean style villa resort like estate.

• Assisted with the hiring of staff members.

• Supervise and train staff in daily maintenance procedures.

• Maintain a computerized on-site operations calendar.

• Organize storage areas and dispose of outdated items.

• Maintain a household expenses monthly budget.

• Schedule routine and emergency maintenance.

• Maintain written household inventories of china, gift closet, silver, wines and liquor, outgoing and incoming dry cleaning, and parcel service.

• Coordinate with outside vendors such as florists, caterers, chefs.

• Coordinate with principals regarding event/party planning/fundraisers/political functions.

• Create gourmet menus and pair wine with dinner

• Able to set any appointments, make travel plans and handle any purchases necessary.

• Lead kitchen personnel in the preparation and delivery of meals.

• Develop menus, themes, and décor.

• Select, order, and purchase food products.

• Maintain tickler file and test alarms on a specified service basis.

• Travel to vacation sites to ensure family comfort.

• Ensure guest comfort.

7/2002 8/2005- MARVIN SCHEIN, GLEN COVE NY 11542

MANAGER/CHEF

• Managed and coordinated the activities and maintenance of a ten acre estate.

• Supervised contractors in the building, repair, and maintenance of the estate.

• Maintained a log of needed services for the property and vehicles.

• Exerted strong leadership to support all staff involved in the operations of the estate.

• Coordinated and supervised activities of three full-time employees.

• Planned and implemented high-profile dinner parties.

• Created gourmet menus and paired wines with dinner.

• Maintained a collection of fine art, collectibles, and a high end imported luxury cars.

• Created unique menus considering family preferences.

• Planned and coordinated daily meals and dinner parties.

• Led kitchen personnel in the preparation and delivery of meals.

• Developed menus, themes, and décor.

• Selected, ordered, and purchased food products.

• Made minor electrical and plumbing repairs.

4/2001 7/2002- MICHAEL FALCONE, SYRACUSE NY 13202

MANAGER/CHEF

• Supervised the maintenance of the structures, grounds, vehicles, and boats at a 60-acre estate.

• Supervised chefs, bartenders, and servers for bigger events

• Planned and prepared meals, menus, and foods for small and large special events.

• Coordinated all kitchen operations.

• Implemented and maintained salt-water swimming pool and large gardens.

• Coordinated activities with contractors during construction projects.

• Completed mechanical upkeep of boats.

• Traveled to other properties and provided transportation to/from the airport.

• Coordinated swimming pool project to upgrade from chlorine to a salt-water pool.

• Delivered comprehensive support for the family.

• Directed the planning and execution of dinner parties and catering for fundraising events.

• Dealt with heads of state like the Governor of New York, commerce secretary of the united states

EDUCATIONAL BACKGROUND

2005 Institute of Culinary Education – New York, NY

Professional Chef Certificate

Trained by Executive Chef of Daniel’s of New York and the Glen Oaks Country Club

1992 Southwestern University – El Paso, TX

AS in Business Management

PROFESSIONAL ORGANIZATIONS

International Association of Culinary Professionals

Willing to travel and relocate.

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