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Click here or scroll down to respond to this candidateCandidate's Name
Old Bridge, NJ PHONE NUMBER AVAILABLE EMAIL AVAILABLE LINKEDIN LINK AVAILABLE EXECUTIVE CHEFInnovative Executive Chef and Consultant, trained by World Olympic Medalists; with an exemplary record optimizing customer satisfaction, quality, and profitability through dynamic culinary leadership. Guest-focused professional who carefully balances the audiences preferences and requests with the budget and attention to quality to deliver ideal outcomes that still align with profitability goals. Avid creator who enjoys building new menus and recipes and is energized by working with clients on banquets or special events. Dedicated collaborator, listener, and communicator who prioritizes competing responsibilities and leverages a clear passion for food operations to thrive in fast-paced, high-volume venues.Strategist able to revamp and improve overall operations, including through vendor management, inventory control, equipment acquisition, overhead reduction, and effective staff training and development. Yielded measurable increases in customer patronage and satisfaction. Catered events for Street Address -1200+ people. Creative culinary artist able to craft unique appetizers, entrees, and menu items to attract and retain a diverse customer base. COMPETENCIES Creative Culinary Expertise Scratch Preparing & Cooking Recipe & Menu Development A La Carte & Banquet Operations P&L Management Serve safe [manager] Restaurant-Hotel-Country Club Exceptional Customer Service Food Service Operations Positive Guest Experiences Expense & Inventory Control F&B Ingenuity Team Training & Leadership Large Institution [college] Top Quality Food Microsoft Office Suite Team Building Local Govt food handler Cert Team Building. Safety, Sanitation, & Health High numbers catering : 2000 buffet/ 235 platedPROFESSIONAL HIGHLIGHTS Supervised as many as 100 Cooks and Dishwashers in addition to temporary support staff with an emphasis on quality and service Plan comprehensive menus [seasonal, holiday and catered] in advance for all stations in the kitchen Formulated business profile along with menus and kitchen systems. Grew business from bottom up creating a well- established eating destination. Created gluten and lactose free menus which included many other dietary concerns and allergies Sustained accident-free kitchens for staff coupled with complaint free and high accolades from guests Spearheaded catering for both in-house and external client events, such as reunions, galas, and business lunches Met financial goals for food and labor costs by remaining approximately 3%-12% below budget throughout my career Successfully utilized fundamental marketing tools to enhance promotions to increase sales increasing sales by as much as 11% coupled with decisive understanding of guest demographics PROFESSIONAL EXPERIENCEExecutive Sous Chef[May 2021-present] Fiddlers Elbow Country Club: Bedminster,NJ [Rated 11 in USA Unemployed:[May2020-May 2021] due to covid-19: Elizabeth college shut down. Executive Chef (August 2016 to May 2020 ) PARKHURST DINING AT ST. ELIZABETH COLLEGE Morristown, NJ Executive Chef (January 2012 to APRIL2016) DOUBLETREE HOTEL BY HILTON Princeton, NJ Executive Chef (August 2010 to August 2012) DOC MACGROGANS OYSTER HOUSE Moosic, PA Restaurant Outlet Chef (February 2007 to June2010] La Sorelle,MT. AIRY CASINO AND HOTEL, Mt. Pocono, PA Executive Chef (February 2005 to January 2007) POCONO FARMS COUNTRY CLUB Mt. Tobyhanna, PA EARLY CAREERALBERTAS Executive Chef - - ROMANOS MACARONI GRILL Executive Chef - - MARRIOTT MARQUIS, TIME SQUARE, ENCORE- ATRIUM COMPLEX Sous ChefCERTIFICATIONSServSafe NYC Food Protection ASI Food Borne Illness South Brunswick Food Handler CPR |
