Candidate Information Title Sous Chef United States Target Location US-NJ-Union Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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SUMMARY: A highly experienced chef with over 40 years of culinary expertise, known for being dedicated, detail-oriented, and self-motivated. Proven skills in menu development, kitchen management, and the preparation and presentation of diverse cuisines. With a versatile and creative approach, possesses strong leadership, organizational, and interpersonal abilities. Excels at setting priorities, thriving under pressure, and maintaining high productivity in fast-paced environments.EDUCATION: The Culinary Institute of America, Hyde Park, NY A.O.S. in Culinary Arts, November Street Address
Rouxbe Online Culinary School  Street Address -2021Commanders Palace, New Orleans, LA  Externship, Street Address  United States NavyU.S. Naval Food Services A School - Mess Specialist, 1983 EXPERIENCE:2017  To Present The Ridge Hotel, Basking Ridge, NJ  Verizon  Manger Sous ChefPlan, prep and execute high end changing menus for Verizon Corporate Headquarters.Providing a la carte, family style and banquet services for executives worldwide.Creating and maintaining a la carte open kitchen to enhance the dining experience.Financial flexibility in purchasing and selecting farm to table ingredients to elevate the presentation and culinary adventure.2013  2016 Private Chef  Performed Personnel Chef Services, Catering, & Worked with Colleagues in the industry2007 - 2013 Sodexo Corporate Services Princeton, NJ 08543  Munich Re  America Executive Dining and Catering Sous ChefImplement daily kitchen operations in providing breakfast, lunch, dinner, and private functions for all private dining rooms services.Execute kitchen functions for all in-house catering events.Work in conjunction with the Executive Chef on achieving our daily goals concerning the main kitchen when available to participate.Perform culinary duties at off premise catering events. 2004 - 2006 Compass Group  Eurest Division, Newark, NJ  Prudential Insurance Corporate ChefManaged kitchen operations for all breakfast and lunch service.Prepped and oversaw production/set up of all action stations.Maintained daily temperature logs with associates.Set-up and managed cleaning schedules, pars for production, utilizing inventory, and offered diverse daily menus.Motivated and maintained high moral with daily pre-meal meetings.Managed portion control and time management.Encouraged associates for their input in our teams decisions. David Corona2104 Gless Avenue - Union, NJ 07083 - PHONE NUMBER AVAILABLE  EMAIL AVAILABLE 2000 - 2003 Dolce International  Hamilton Park, Florham Park, NJ  Executive Sous Chef/Banquet ChefManaged all kitchen operations for up to six banquets daily for a major conference center.Analyzed banquet menus to develop purchasing requirements; developed prep lists.Provided supervision, training, and direction to 36 employees on two shifts; prioritized and delegated daily work assignments to maximize productivity.Portioned menus; coordinated work schedules; acted as liaison with all departments.Achieved and maintained an exceptionally high customer satisfaction rate through timely and proper kitchen management.1997 - 2000 Aramark Corporation, Lebanon, NJ  Chef/SupervisorAssisted in the day-to-day management of food service operations at the New York Life Insurance Company; supervised and coordinated activities of 8 employees.Planned a rotating four-week menu on an Excel spreadsheet.Oversaw and performed the preparation and presentation of menu items; personally prepared all hot menu items.Maintained strict compliance with quality standards and sanitary regulations.Set up daily working stations; performed automated inventory on a weekly basis.Utilized a hands-on management style to increase efficiency and productivity. 1990 - 1995 Fairmount Country Club, Chatham, NJ  Sous Chef (second in line)Oversaw all areas of kitchen and staff for ala carte and banquet operations.Ordered and maintained inventory; performed food cost analysis to minimize expenses. 1987 - 1990 Claras Caf  Fortunoff, Wayne, NJ  Sous Chef 1983 - 1987 United States Navy  Mess SpecialistREFERENCES: Personal and professional references are available upon request. INTERESTS: In my free time, I appreciate the serenity of the beach, engage in watching televised sports, prioritize spending meaningful time with my family, and ensure the well-being of my pet dog through regular walks.