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Click here or scroll down to respond to this candidateCandidate's Name
Executive ChefCandidate's Name
Street Address New Hempstead Road,New CityPHONE NUMBER AVAILABLEEMAIL AVAILABLEExperienceIn Thyme Corporate Caterers / Executive Sous ChefAugust 2012 - Present, Ramsey, NJManaged all off-premise cateringHired/trained all sous chefs and line cooksCreated personalized menus for guestsConducted inventory checkOrdered all foodsBoca Woods Country Club / Chef de Cuisine/Executive Pastry ChefMay 2009 -July 2012, Boca Raton, FloridaWorked hands on with executive chefManaged/trained all sous chefs and cooksCreated/designed seasonal menus and daily specialsCreated new pastry department to cater to 500+ members and guestsConducted inventory checkManaged all food orderingCandidate's Name Catering / Executive Chef OwnerMay 2004 - PRESENT, New City, NYSpecialized in Television Motion Picture and Commercial catering.Catered cocktail dinner parties, large events, and weddings up to 1500 people.Hudson Water Club / Executive Sous & Pastry ChefFebruary 2001 -February 2009, Haverstraw. NYWorked hands on with executive chefCreated all seasonal menus and daily specialsWorked on line as neededExpedited lunch and dinner servicesWas in charge of booking off-premise cateringCreated new pastry department which was heavily influenced by Classical French and Italian dessertConducted all inventory and orderingCharlevoix Country Club /Executive Chef & Executive Pastry ChefSeptember 1997-December 2000, Charlevoix, MichiganHired/trained 15 chefs and cooks in classical French cuisineBooked and customized all aspects of cateringDesigned seasonal menusCreated Local Game Tasting Menu consisting of quail, duck, venison, walleye, and white fish.Catered weddings and golf tournamentsMartells /Executive ChefSeptember 1996 -August 1997, Manhattan, New YorkManaged FOH/BOH staffHired/trained all cooks and waitersMade classical French cuisineCreated all seasonal menus and daily specialsExpedited lunch and dinner servicesCreated new pastry menuEducationCollege of Boca Raton / Associates DegreeSeptember 1985 - May 1989, Boca Raton, FloridaAttained Associates degree in Hotel/Restaurant ManagementBreakers Hotel / ExternshipAugust 1989 - February 1990, Palm Beach County, FloridaFrench Culinary Institute / Degree in Classical French CuisineJuly 1993 -January 1994, Manhattan, New YorkStudied Classical French CuisineApprenticeshipsMarch 1994 - May 1996 Park Avenue Cafe as Garde Manger chef Russian Tea Room as a pastry line cookWorked at Malloney & Porcellis as a broiler cookWorked at Aureole as a line cookConsultant WorkBistro le Steak / Executive Chef1994 - 1995, New York, New YorkFrench Steak house that I founded, designed, and builtCreated/designed menus including dessert menusHired/trained all chefs and sous chefsReceived 2 star rating from New York TimesAromi di Italia / Executive ChefJune 1996 - October 1996, West Nyack, New YorkItalian ice cream and panini storeDesigned and built kitchen from scratchHired/trained FOH/BOH and all chefsCreated 21 gourmet gelatosCreated exciting new panini menuSinatras / Executive ChefJuly 1998 - November 1998, Ramapo, New YorkFine dining classical Italian restaurantBuilt kitchen from scratch including an imported wood fired pizza station |
