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Click here or scroll down to respond to this candidateCandidate's Name
Executive ChefPHONE NUMBER AVAILABLEEMAIL AVAILABLEBerlin, CT Street Address
Authorized to work in the US for any employerSummaryI took the last few years off to take care of my parents who moved in with me. Unfortunately, they have both passed away. I still have the passion, and the drive and would like to get back into the hospitality field, this is why Im seeking this position. Something about myself Im old-school I came up learning from job to job. I have a tremendous amount of experience with all types of cooking, especially with functions. Weddings, bar mitzvahs, social events My forte customer service good leader and know that you have to build a team to be succeed. I also worked as an executive chef in a union hotel for quite a few years.Thank you, Candidate's Name
Work experienceDirector of Culinary ServicesAtria Senior Living - Hamden, CTMay 2023 to September 2023In charge of running the culinary team, front of the house and back of the house, assuring, the highest quality is achieved each day taking care of the residence.Traveling Executive ChefCompass for Morrison - United StatesSeptember 2020 to November 2020Was hired to come back and work for Morrison in healthcare as one of their local Traveling Chefs however my position sort of got eliminated because the people that didnt want to take the vaccine finally did and they had nowhere to place me.Executive ChefCompass Group - Rockville, CTNovember 2019 to November 2020I work in healthcare at Rockville General Hospital as executive chef ordering the food on line, training the employees ran in the cafeteria. Also make sure that the patients were taken care of, my job was eliminated due to lack of business in the cafeteria, I am the Hospital in General believe it or not they sent all their patients to Manchester Connecticut they went to vending machines I just finished opening up Cape Cod Hospital in Hyannis Cape Cod for compass new account with all the executive chefs and corporate chef, My time was up with compass as of December 3, 2020Executive ChefWyndham Hotel - Southbury, CTAugust 2015 to June 2019Provided hands-on experience in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing, supervised entire kitchen staff, working closely with the F&B Director to maintain cost of food and Labor along with cleanliness, work hand and hand with sales and the customerExecutive ChefCoCo Key Water Resort - Waterbury, CT2010 to 2015Over see all kitchen and food operations for restaurants and assisted in managing others in the corporation, including opening a new facility. Developed wine list and menus Supervised catering for events accommodating up to 800 people Conducted budgeting, marketing and financial/cost analyses, working with the team to do all banquets in catering functionsCorporate Kitchen ManagerWorld Headquarters, Zygo - Middlefield, CT2008 to 2010Responsible for the overall operations for the kitchen area and cafe Hired staff purchased food and stock and made sure everyone was trained on proper food preparation, and kitchen safety techniques. Ensured that the kitchen was properly cleaned on a regular schedule, food was disposed of properly and the kitchen meets all sanitary standards. Each day had to deposit money at the bank. And balance the day's slips.2008-2010Executive ChefCrowne Plaza - Hartford, CT2000 to 2008Responsible for all daily food and beverage operations, customer satisfaction, cost containment, staff education and training that generated $1.75 million in annual revenues for a 350 room hotel. Typical functions included plated dinner banquets for up to 500 guests. Responsible for ordering all food and equipment, monitored food costs and made improvements to reduce waste management.Executive ChefFour Points Hotel - Memphis, TN1995 to 2000Responsible for running total food operation hotel. Maximized revenue and reduced food and labor costs. Managed the staffing and training of all culinary personnel. Largest banquet roomIn the area up to 1800 sit down.Banquet ChefHotel Sonesta - Hartford, CT1988 to 1995Performed all aspects of banquet work Responsible for preparing and arranging meals: appetizers, main courses, vegetables and soups as part of the team, I prepared elaborate hors d'oeuvre for private cocktail parties at the Old State House and the Hartford Civic Center for up to 1,000 guests I originally joined Hotel Sonesta as Pantry Carver and Chef Saucier before being promoted to Banquet Chef.EducationAttended in Culinary ArtsJohnson and Wales - Providence, RISeptember 1977 to December 1979Associate's degree in BusinessEast Hartford high school - East Hartford, CTSeptember 1972 to June 1976 |
