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Click here or scroll down to respond to this candidateCandidate's Name
Skokie, ILPHONE NUMBER AVAILABLE EMAIL AVAILABLEExperienceShallots Bistro, Skokie, IL - Executive Chef - 2020 to PresentKosher steakhouseCreate specials (menu and recipe developmentCatering and eventsManager food and labor costResponsible for all ordering and inventoryStaff managementFire Tower Restaurant & Tavern, Stratton, VT - Sous Chef - 09/2018 to 2020High volume resort diningResponsible for ordering and inventoryCreated specialsScheduled and managed kitchen staffDon Gaucho Steak House Hewlett, NY Executive Chef Consultant 2018 (contracted)Assisted with openingHired and managed kitchen staffResponsible for minimizing food costCreated schedules and trainingSafety and sanitationOlive Tree Kings County, NY - Executive Chef - 08/2016 - 08/2018Monitor sanitation practice to ensure that employees follow standards and regulationsCreated specials day by day and developed new menusPelican Preserve Golf Club Fort Myers, FL - Executive Sous Chef - 04/2009 to 09/2015Events of 1500+ - prep for eventsControl food and labor costsPalma Real Beach Resort & Villas La Ceiba, Atlntida - Executive Sous Chef - -05/2005 to 10/2007Controlled events up to 2500Trained cooks on daily basisManaged food costCreated of all types of internationals buffetsMiami Biltmore Hotel Coral Gables, FL Banquet Chef - 01/2000 to 05/2005Managed plated and buffet events (large weddings)Decorative plating of dishesCreated fixed menus for parties and tasting menusHilton Miami Airport Blue Lagoon Miami, FL - Cook 3 - 02/1996 to 04/1999Cooked on the line all stationsAssisted with specials and created sauces from scratch |
