Executive Chef

Nicholas Oswald

**** *** **** **** • Melrose Park, PA 19027

(H) 215-***-**** • (C) 267-***-**** • (E) pen2en@r.postjobfree.com

EXECUTIVE CHEF • CULINARY PRODUCT DEVELOPMENT• FOOD AND BEVERAGE MANAGEMENT

Talented and dynamic Executive Chef with a wealth of management experience in high volume, fine dinning, multi-outlet, banquet, catering, private club and food manufacturing venues. Outstanding culinary talent and technical qualifications with an impressive track record of more than 15 years of hands-on, executive level experience producing exceptional foods that reflect quality, creativity and excellent flavors. Demonstrated skills in leading diverse groups of culinary and food service professionals with an effective management style that creates a constructive environment of teamwork. Able to optimize production with leadership and training that inspires creativity and accountability, cultivates skill and advances techniques among staff. Accomplished and organized team leader with culinary passion and dedication to success:

•Outstanding production and profit performance.

•Innovative menu development, reflecting current trends with culinary talent and detail while maximizing sales potential.

•Proven ability to design within the parameters of deadlines, target costs, ingredient sourcing, and production capabilities.

•Highly skilled in detailing recipes, specifications, production methods and cost analysis.

•Expertise in purchasing, inventory management, cost controls, budgeting, P&L and related financials.

•Structure and efficiency skills that ensure high quality and profitability.

•Able to prioritize multiple tasks in high volume, fast paced environments.

•Innovative culinary and technical know-how with a wealth of knowledge of state of the art technologies and techniques.

•Proficient in Microsoft office programs and use of data base software.

•Consummate professional geared towards customer satisfaction.

•A positive image that reflects your company as a dynamic innovator and a reliable partner for your clients.

EDUCATION

•Associates Degree in Culinary Arts, The Restaurant School, Philadelphia, PA

•Culinary Internship: The Sheraton Society Hill Hotel, Philadelphia PA

•Selected coursework in Food Science and Nutrition, Mississippi State University

•ServSafe / NRA Certifications in food safety and sanitation

PROFESSIONAL EXPERIENCE

2010-present Executive Chef, The Paddock at Devon, Wayne PA

•Recruited to energize, stabilize and manage culinary operations for popular, high volume gastro pub, nightclub and catering venue. Implemented menus; developed recipes and food costing; decreased prime costs while improving quality by providing consistency and hands-on leadership.

2010 Executive Chef-Consultant, Delicatessen Restaurant, Philadelphia PA

•Contracted for initial six month start-up for unique center city new age delicatessen restaurant. Collaborated with ownership on menu development; detailed all recipes and product costing, established inventories and controls; hired, trained and managed staff to maximize efficiency, productivity and cost controls.

2007-2009 Executive Chef, Research and Development, Univeg America, Hot Cuisine, Swedesboro NJ

•Recruited for professional culinary resource leadership as a key opening team member for this new state of the art, USDA inspected, SQF 2000 certified facility; specializing in the manufacture of fresh, all natural, fully pasteurized and ready to eat culinary products for private label retail in North America with annual sales exceeding $10 million. In charge of product development: providing structure and efficiencies through detailed recipes and preparation methods while optimizing processes through live production and HACCP plan; ingredient sourcing; nutritional and cost calculations; creating bench samples and food styling for photo labeling; providing valuable extension of sales team in product demonstrations for clients.

•Notable accomplishments: highly successful plant start-up; profitable development of new lines of soup, pasta, entree, and side dish component meals; significant cost reductions and increased quality through vendor negotiations and optimizing processes.

1998-2007 Executive Chef, The Brandywine Country Club, Wilmington DE

•In charge of culinary operations of multi-outlet F&B department for upscale private country club and catering facility. Worked

directly with staff through all phases of operations to establish and ensure fresh, scratch cooking expertly prepared with

professional techniques, beautifully presented and served with efficiency and attention to detail. Revitalized daily and seasonal

ala carte menus, catering menus for weddings, dinner dances, outings, business meetings and theme events, ensuring high

quality in product, presentation and profitability.

•Achieved sales volume and check average increases of over 20% while decreasing the prime costs of both product and labor by over 6%; instructed self-designed, highly successful series of cooking classes for members and their guests; instrumental in the planning, design, start-up and on-going success of members Pub F&B outlet; personally recognized by Board of Directors for accomplishments and excellence in quality and member satisfaction.

1989-1998 Executive Chef (1995), Stazi Milano Restaurant and Bar, Jenkintown PA

•Developed large and loyal customer following for this popular, high volume, beautifully designed Italian restaurant located in a historic train station with seating for 180. Focused on using fresh, in-season local ingredients to create menu and recipe developments with an eye towards production streamlining and efficient turn out.

•Reached all-time record sales volumes and popularity for this location voted best neighborhood eatery by Gourmet Magazine.

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