EXECUTIVE CHEF Professional Summary I honed professional craft working New York City (most recently Gastro Arte Oxford Kitchen Fort Greene Brooklyn), Hoboken, Oaxaca Mexico, well presiding two top rated, highly coveted award winning well known extremely high volume Knowles family restaurants hotel New Jersey skills perfected completed aspects running award winning restaurants. With comes proven track record excellent reputation .After time Highlawn, I given reigns sister restaurant The Manor Chef D' Cuisine work ethic, dedication staff craft. With opportunity run establishment, I brought open gastro pubs Sixty Park next door PAC Center Tap House Grill. I opened establishments upscale casual rustic comfort food banquet catering site excellent reviews steady following. I also heavily involved lead chef consultant creating successful menus kitchen designs open restaurants Halcyon Montclair Station Montclair NJ Bistro Seven Three Bernardsville. I stand food simple colorful plate designs bold flavors ability train inspire staff progressive lead example philosophy. With get loyal hardworking chef love industry. I take craft seriously bringing ego passion, pride ambition number. I available interview earliest convenience believe I meet standards. Skills Beautiful presentation food Strong attention safe food handling procedures Effective planner Work History Executive Chef 01/2013 Current Company Name – City State Designed purchased entire kitchen Created menus menu design, brunch included Hired staff/created employee handbooks set pars Personally trained staff 15 open kitchen within 10 days hiring Implemented complete opening manual restaurant Brought vendors( mostly local) Introduced sanitation guidelines/ day dots/ FIFO/ Auto Chlor systems Complete scratch kitchen including duck egg pastas ramen 25% food cost start Received well community reviews excellent. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Verified proper portion sizes consistently attained high food quality standards. Positively engaged customers, offering menu information, providing suggestions showing genuine appreciation business. Planned lunch, dinner bar menus, well special menus in-house special events catering. Prepared operational reports analyses made appropriate recommendations progress negative trends. Created managed budgets operations capital equipment. Enhanced maintained central standardized recipe ingredient repository, including nutritional cost information. Inspected kitchens observe food preparation quality service, food appearance cleanliness production service areas. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Achieved exceeded performance, budget team goals. Regularly interacted guests obtain feedback product quality service levels. Led shifts personally preparing food items executing requests based required specifications. Ensured staff understood expectations parameters kitchen goals daily kitchen work. chef de cuisine 01/2012 01/2013 Company Name – City State HEAD CHEF 65k Ran daily operations BOH Retrained staff/made kitchen efficient/ complete scratch( sauces stocks, pastas, desserts) Raised check averages/ control food cost Staffing/ ordering purchasing Developed menus including desserts holiday season well many parties ranging 40- 100 people per event Average covers 180- 250 nightly/ brunch Sat-Sun 100-250 Taphouse Grille, Wayne, NJ EXECUTIVE CHEF 62 k Redesigned failing outdated menu/ complete scratch kitchen Retrained staff/made kitchen efficient/ Raised check averages/ regained control food cost Staffing ,training, scheduling staff ordering purchasing Incorporated 25 craft beer list food Implemented proper food handling storage save money Average covers 180-250 nightly Increased profits 16% annual gross $800,000. chef de cuuisine 01/2010 01/2012 Company Name – City State CHEF D'CUISINE 55k Succeeded challenge taking control revamping menu retraining cooks high level quality one year. Profits 2-3million solely la carte including banquets weddings 2 stars NY Times/ 3 stars Star Ledger Responsible 12-15 kitchen employees including banquet personnel wait staff (training, quality control, motivation, problem solving). Ordering foods supplies entire restaurant includes bar, banquet, la carte kitchen. Scheduling, menu development food costs waste control maintained accurately using excel spreadsheets. Working closely purveyors ensure best possible prices keep accurate food cost. Developed better techniques recipes Banquet department produce superior food improve service times. Responsible weekly chef tasting menus, holiday menus numerous private la carte functions held addition nightly service. Believes training FOH aspects kitchen (menu, prices, procedures) better suit expectations customers. Received high marks health inspectors cleanliness, proper labeling, storage food items temperature control. BANQUET CHEF/SPECIAL EVENTS LEADER 01/2006 01/2008 Company Name – City State Learned trade saucier. Worked many events Chef's around country James Beard Awards plating 1,000 guests per event. Trained high volume production foods, soups stocks proper cooling, storing handling said products. EXECUTIVE CHEF Company Name – City State Annual profits 800,000-1million Created menu lunch/dinner/brunch/craft beer list Hired employees/trained/scheduling Handled purchasing ordering restaurant Received high marks health inspectors cleanliness, proper labeling, storage food items temperature control. All foods staff ready trained 5 days opening Upscale casual concept opened great reviews. executive sous chef Company Name – City State EXECUTIVE SOUS CHEF/MASTER SAUCIER 48k Responsible maintaining 24-25% food cost teaching keep inventory properly manage waste better prep procedures. Annual gross 5-6 million Training staff 10-15, ordering, scheduling including banquet department. All sauces, stocks, soups prepared daily. Excellent skills cleaning portioning meats fish Mastered stations hot line/salads Maintained highest quality food inviting pressure high volume kitchen (250- 300 guests per night.) Instilled managed closely daily prep lists solely responsible holiday prep menus. 400-750 guests la carte holidays) EXCELLENT NY TIMES/ 4 STARS STAR LEDGER Proudly presided James Beard Award Dinner Executive Chef Mitchell Althoz(also highly recognized Jocelyn Maplewood NJ). Education Graduate Passaic Valley High School City State Graduate Institute Culinary Education City State Serve Safe Certified NYFC/ DOH Certified Skills concept, DOH, hiring, inventory, Ledger, excel spreadsheets, money, personnel, problem solving, purchasing, quality, quality control, Sat, Scheduling, Staffing, Sun, teaching, employee handbooks