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Click here or scroll down to respond to this candidateCandidate's Name
Colonia, NJ Street Address C: PHONE NUMBER AVAILABLE EMAIL AVAILABLEProfessional SummaryDIRECTOR OF CULINARY INNOVATION, OPERATIONS & CORPORATE CHEF offering over 20 years experience in all facets of the food service industry. Motivated and focused on high standards for safety, taste, quality and continuous operations improvement.SkillsBudgets/P&LBusiness DevelopmentCatering/Event PlanningCost Control ManagementCulinary CreationsCulinary/HACCPForecasting and PlanningMarketing/SalesMenu DesignOperationsSafety & Sanitation GuidelinesStaff Leadership & DevelopmentWork HistoryDirector of Operations / Corporate Chef 12/2013 to 12/2023Blu AleHouse NJ & NYCreatively developed new concept and provided strategic leadership and direction for multi-location casual plus establishment specializing in American fare.Responsibilities include but not limited to:Directly manages restaurant and kitchen operations to ensure compliance with applicable business unit policies, practices and objectives.Designed, setup, and implemented point of sale system for three restaurants grossing $12 million in annual sales.Created palette-tantalizing menus and recipes, healthy alternative menus, on-boarded and trained personnel on best-in-class customer service and support, and standardized all purchasing, and inventory procedures.Provided strategic training, guidance, and performance for more than 150 employees, culinary and dining personnel.Developed training to ensure safety, cleanliness and food serving protocols.Responsible for all new store openings and kitchen design/ layouts to ensure proper food flow working in conjunction with town officials to ensure code adherence and successful completion of inspections before and after opening.Vetted purveyors for food quality and price comparisons; created relationships with vendors in order to achieve desired profit levels.Update and create new menu items; coordinated menu roll outs to ensure recipe adherence.Selected and purchased all equipment, supplies, and small wares.Interview and hire all staff for BOH, FOH, and Mangers.Worked with chefs and mangers on costs and any product issues from vendors.Responsible for creating and executing all daily specials which in turn built a larger cliental.Implement all BOH & FOH operating systems and insure they were adhered to.Maintained all kitchen equipment and implemented a BOH cleaning schedule.Cost out all menu items to meet food and liquor cost budgets.Effective communication skills at all levels and different disciplines.Preformed monthly and quarterly inspections in each location.Educate all FOH staff daily on specials and menu updates in order to provide guests with great service.Focused on guest service with FOH to increase cliental by visiting all tables and observing service standards in action.Responsible for all restaurant costs on the P&L.Mentor and develop mangers and hourly staff members.Responsible for overseeing all cash handling and deposits.Analytical thinking & creative problem-solving skills.Executive Chef, 12/2012 to 12/2013Edison Ale House Newark, NJResponsibilities include but not limited to:Responsible for all food and supply ordering.Responsible for food price comparisons and creating relationships with vendors in order to achieve desired profit levels.Achieved monthly budget delegated out by the General Manager.Create all BOH schedules in accordance with events at the Prudential Center.Oversee overall cleanliness, safety and maintenance of the BOH.Ensured kitchen met all local health codes when inspected.Be proactive about any food quality issues and when necessary resolved them before it affected the guest.Responsible for creating and executing all daily specials which will in turn build a larger cliental.Implemented all BOH operating systems and insured they were adhered to.Maintained all kitchen equipment and implemented a BOH cleaning schedule.Retrained all existing personnel and trained new personnel in accordance with our expectations.Created the restaurant's prep sheets, line builds, and revised the existing menu's recipes.Educate all FOH staff daily on specials and menu updates in order to provide guests with great service.Kitchen Manager, 06/2012 to 12/2012Chevy's Restaurant Clifton, NJResponsibilities include but not limited to:Responsible for all food ordering.Maintained superb food cost.Created weekly BOH schedules.Coordinate foodservice activities of restaurant.Estimate food and beverage costs, and requisitions for purchase of weekly supplies, equipment, food and beverages.Oversee cleaning and maintenance of equipment and facility and ensure that all health and safety regulations are adhered to.Direct hiring, assignment, training, motivation and termination of personnel.Investigate and resolve food quality and service complaints.Assist with developing marketing strategy, and implement advertising and promotional campaigns to increase business.Review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.In charge of food production for one kitchen and ensure that all food production workers are performing their duties as prescribed by the quality standards established by the company.Provide nutrition, safe, eye-appealing, properly flavored food.Maintain a safe and sanitary work environment for all employees.Specific duties involving food preparation and the establishment of quality standards include training of employees in cooking methods, presentation techniques, and portion control.Executive Chef, 05/2008 to 05/2012Morton's Steakhouse Hackensack, NJResponsibilities include but not limited to:Control of all kitchen operations.Create daily employee meal that appeals to all the team members but remains within Morton's budget standards.Responsible for bi-weekly inventory counting and outcomes.Maintain inventory control by overseeing and counting bi-weekly inventory and also by overseeing the day to day operations of the Back of the House.Review financial transactions and monitor budget to manage efficient operations and ensure expenditures remain in budget limits.Provide nutritious, safe, eye-appealing, properly flavored food.Oversee cleaning and maintenance of equipment and facility, and ensure that all health and safety regulations are adhered to.Direct hiring, assignment, training, motivation and termination of personnel.In charge of food production for one kitchen and ensure that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef and company standards.Oversee the expediter position in the restaurant in order to ensure the guest receives the proper order and item is cooked to their specifications.08/1997 to 11/1997Johnson & Wales Inn Seekonk, MATeaching Assistant, 03/1997 to 05/1997Johnson &Wales UniversityEducationBachelor Degree: Management, May 1999Johnson & Wales University - Providence, RIAssociate Applied Science Degree: Culinary Arts, May 1997Additional InformationAdditional Skills and Achievements:Positive write up in the Daily News pertaining to my success as being Executive Chef at Chris Michael's Steakhouse. Reviewers gave the restaurant 4 stars and provided comments on the exceptional cuisine found at our establishment.Assisted in elevating Chris Michael's Steakhouse to the #1 spot on the B4-U-EAT website for "The Top 10 Most Requested Restaurants in New York/Tri-State Area" for several weeks Manager of the Quarter three times during my employment at Bennigan's in Springfield, NJStatler Foundation Scholarship Recipient - Received for creating an original entre. Johnson & Wales Scholarship Recipient for recipe contest and Scholastic Achievement. |
