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Candidate's Name , CEC., AAC., CCE., WACS.Shamong, NJ Street Address   PHONE NUMBER AVAILABLE  EMAIL AVAILABLESENIOR LEVEL R&D CHEFGlobal, award-winning certified chef. Three-time Culinary Olympic team member. Inducted into the Hall of Fame for Chefs, American Academy of Chefs (A.A.C.). Presenter and demonstrator for A.C.F, national and local culinary educational symposiums. Certified culinary judge and examiner for all levels of certification.Certified culinary educator. Core competencies include:Kitchen and Lab Development  Team Leadership  Research and Development  Presentations  QualityManagement  Menu DevelopmentExperienceB&G Foods/Green Giant06/2016 - PresentCorporate R&D ChefAnnual Sales $3BOversee all Culinary aspects of the company. Implement and develop all new items for all 36 + brands.Culinary Ambassador for the company, travel and present all new products to all distributers. Develop all R&D Bench top creations, and all gold standard products for our company.Developed R&D Kitchen & lab blueprints for $3M building project.Received 2017 Food Processing Magazine National R&D Team of The Year Award.Shop Rite Stores, South New Jersey05/2014 - 06/2016Corporate Chef - 7 storesAnnual Sales Volume: $390M. Oversaw Culinary, Bakery, Seafood, & Meat Department's new items, and sales growth. Implemented new seasonal menus, recipe manuals, new item roll outs, added value meal plans.Increased quality through training.Reduced shrink through better utilization of items from all the other departments.Collaborated with each store's Nutritionists.Led for all Culinary operations for opening new stores from equipment, small wares, and kitchen lay out, to all new recipes and recipe job aid books for all stations.Cuisine Innovations, Lakewood, NJ03/2013 - 4/2014Senior Research & Development ChefAnnual Sales Volume: $45M - $55M.Conducted R&D, Recipe Writing, Costing, Sourcing Product, Efficiency, and Overall Production for two production facilities; 1 Kosher and 1 Non-kosher.increased sales Year-Over-Year 15% through continuous R&D, improve and develop new products.Developed samples to production in 1 year - 30 appetizers, 12 entrees, 10 various flavored Knish, 16 Veggie burgers.Created 4 new veggie burger flavors - QVC advertisement sales exceeded $30k.Created 4 new veggie burgers for Sysco which resulted in $5.5 Million new annual sales; create 6 new veggie burgers for US Foods which resulted in $4.6 Million new annual sales,Reduced labor cost by implementing production line changes and improving procurement process.The Restaurant School at Walnut Hill College, Philadelphia, PA 03/2011 - 02/2013Dean of Culinary ArtsAnnual Sales Volume: $12M - $15MManaged entire culinary education for the organization including 12 Chefs, 6 Kitchens, 4 Labs, 4 Restaurants: all Pastry & Culinary curriculum, menu development, food cost, inventory, procurement, culinary clubs, and culinary competitions. Responsible for all continuing education courses. Maintained all culinary equipment.Taught Culinary & Pastry classes, sanitation, all introductory classes and culinary demonstrations.Piotrowski  EMAIL AVAILABLE  Page TwoWegman's Corporation, Mt. Laurel, NJ10/2008 - 11/2010Executive ChefAnnual Sales Volume: $6M - $7M. Managed operations of wokery, sushi, pizza, sandwiches & subs, breakfast / coffee bar, chef-case, meal wall, catering, and all offsite functions. Manage 30-line employees, 4Sous Chefs, and 4 Team Leaders, and the entire prepared Foods DepartmentReceived perfect Safety & Sanitation score conducted quarterly by corporate inspection; only store of 27.Top 5 revenue production among 27 locations in soup, roasted chicken, hot a la carte line, meal wall, wokery, and prepared foods window.Increased prepared food sales Year-Over-Year by $700K using all blemish free product being thrown away.Participated in corporate interview regarding reducing food waste; help develop corporate policy that no produce, bakery, or dairy items were allowed to be destroyed until it was seen by the culinary department.ADDITIONAL EXPERIENCEPine Valley Golf Club - Executive ChefPhiladelphia Country Club - Executive ChefEagle Lodge Conference Center & Country Club - Executive ChefSheraton Society Hill Hotel - Executive ChefTrump Castle Casino Hotel - Chef Garde MangerPhiladelphia Adams Mark Hotel - Chef Garde MangerEDUCATIONCulinary Institute of America, Associates Degree Culinary Institute of America, Advanced Breakfast CookeryCulinary Institute of America, Advanced Danish, Pastries, and Artisan Bread baking American Culinary Federation, Nutrition and Sanitation Certification Wegman's Nutrition and Sanitation CertificationAWARDS & ASSOCIATIONSReceived 2017 R&D National R&D Team of The Year Award2006 Task leader for Miss Michele Obama's Chefs go back to school to fight child obesityEducational Presenter Northeastern American Culinary Federation ConferencePresented the Wegman's Healthy, Fun, & Fresh Program.Did demonstrations for healthy breakfast, lunch, dinner ideas, and quick pick-up and go items.Educational Presenter, 2002-Present: Professional Chefs of Northeastern PennsylvaniaPresent educational forum on new industry trends for culinary professionals.Educational Chairman: Delaware Valley Chef's AssociationBoard Member: Delaware Valley Chef's AssociationCulinary Chairman: Delaware Valley Chef's AssociationChef of the Year: Delaware Valley Chef's AssociationTeam Captain/Gold Medal Winner: New York Food Show, Winner of Swiss Society of Cooks Gold MedalEducational Presenter: American Culinary Federation ConventionsCooked for 3 weeks in the Bahamas, during the hurricane. Supplied 3 trailers of Green Giant VegetablesWorked 4 years with the US. Armed forces Culinary Olympic TeamsPresent Olympic trend setting recipes with ACF membership in New Orleans, Southeast Regional, Northeast National conventions.Culinarian of the Year: Delaware Valley Chef's Association.International Chefs' Association Gold Medal: World Association of Cooks.U.S. Culinary Olympic Team, Elected member for three consecutive terms: Gold medal, Gold, Silver and bronze medal, Gold medalManager of the Philadelphia's Junior AFC Winning National Culinary Team to assist the 2002 US CulinaryOlympic Team. Junior team gold medalists.