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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Melvin AveMorrisville, PA Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEIm and ambition Chef with A lot OF ENERGY AND IDEAS! Im ready to fuse and create together!Executive ChefBrandywine Serenade Of Princeton - Princeton, NJDecember 2022 to PresentTouch tablesPatient Food careMenu creationsMentor and train associatesSupport for other ALs when neededTrain cooks to learn the Brandywine methods of making residential dishes more palatable.Maintaining 100% accuracy for each individual resident for there diets, ranging between Dialysis to Pured food in pudding consistency. Daily monitoring for cdc guidelines for preventative measures and daily updates.Daily temps for all food every two hours, walk in and walk-in freezers temps Checked daily for temperature logs.Constantly learning new diets, individual people diets and restrictions in a mater of minute.Assisted with memory care with feeding and developing techniques along with relationships with the residents.Executive ChefComcast, Spectra Venue ManagementTrenton, NJDecember 2016 /January 2023Menu creationsMentor and train associatesSupport for other venues when neededTrain Sous Chefs to take Charge of al cart and buffet on game days as well as Events.Create tasting menus for specific venues.Inventory and Month ending met budget.Delegate Temporary Employees to different needs for Event/ Game. Upward management Techniques for better employee morale. Money/Cash room duties for eventsSet up system for new cash system in arenas with completion of 100% Helped staff get promotion within company with upwards management style. Good with numbers for deadlines and or percentages needed for different events/games on budget.Sanitation and quality control guruWaste not want not program for food leftovers and or scraps Culinary InstructorWake Fern Food Corp - Elizabeth, NJJan 2011/ Feb 2016Sharing my professional skills and knowledge with hands on culinary classesTeach classic culinary techniques with updated recipes Provide 5 course culinary curriculum recipes during class also there allowed to keep the class curriculumCustomer ServiceWeekly Excel Invoices for class attendanceIn Store demos for upcoming products with utilizing my marketing skills to promote for the new productExecutive Sous Chef, Banquet Sous ChefSodexo, Vanguard - Malvern, PA2014 to 2015Assisted Executive in all ordering and receiving from selected distributorsMaintained Accuracy with quality food controlOpen and closed kitchenManaged up to 8 people or more depending upon event Followed recipes accurately and with consistencyCreated Special Menus for Board meetings with obeying company standards Time and temperatures of all walk-ins, freezers, and two hour food temp checksTrained new employeesMentored vocational student on how to be a productive chef, employee, and gave guidance on how life changing situations can affect all aspects of your life including careerHelped three students get hiredCreated new desserts for catering menu and ala cart Utilized all products to help preventives for no food waste Waste watch for composPracticed and showed all ways to do FIFO methodLead Chef / Kitchen SupervisorNYY Steak House/ NYY Club House - New York, NY2007 to 2010Assisted Executive ChefPrepped, cooked and served both teams during game day. All suites, sky boxes, press boxes cooked for plus there guests Set stations for photo shoots and events players had cooking was done with the kitchen crewDaily InventoryTrained new employeesFloater throughout kitchenSet up for opening and closing of kitchenSupervised kitchenOpened NYY SteakSet up all stations from hot apps to pastryChanged recipes for pastry stationCritiqued all items on menuTraveled with players on game season to be there personal chef/nutritionistHelped cut food cost by utilizing waste into soups, stocks etc Sous ChefWorld Yacht Pier - New York, NY2003 to 2007Overlooked gallery supervisors of sixIn charge of gallery cooks which consisted of 16Prepped all event orders to specific menu requests Maintained daily inventory for six yacht vesselsDaily inventory checks for all boatsLoaded and unloaded open dinner manifestTrained new employeesTook Orderly to Pastry Department and created new menu ideas Menu revision |
