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Click here or scroll down to respond to this candidateCandidate's Name
Experienced Executive Chef Skilled Menu Innovator Caterer Restaurant OwnerConsultant PartnerPHONE NUMBER AVAILABLE New York, NY EMAIL AVAILABLESUMMARYWith over 30 years in the culinary world, my passion lies in creating innovative dishes and concepts. Whether in my restaurant or in consulting I teach not only recipes, skills, and how to run the kitchen for day to day operations independently. I inspire team members how to exceed their potential. As an owner and consultant I concentrate on effective cost management and exceptional customer service, I have a proven track record in boosting restaurant profitability. Im eager to bring my culinary leadership skills to a forward-thinking operation. EXPERIENCEExecutive ChefBrindle Room 2010 - Present New York, NYOwn and manage daily kitchen operations of a well-reputed NY restaurant, creating experimental menu items on a weekly basis. Achieved zero food waste through efficient menu planning and resourceful utilization of ingredients.Developed and implemented indoor sprouting program. Initiated a special weekend brunch menu which significantly increased weekend patronage, resulting in 25% higher revenue. Executive Chef PartnerMr. Paradise 2019 - Present New York, NYSole Chef partner chosen to hire all kitchen staff and ensure smooth kitchen operations and consistency in food quality. Implemented a monthly event resulting in a 20% increase in monthly profitability.Managed food and supply ordering, maintaining a well-stocked kitchen while reducing supply costs by 15%.Launched a seasonal menu, innovative plate presentation shareable and ergonomic bar menu thereby expanding the food customer base by 20%.Executive Chef ConsultantSerpentine 01/2024 - Present New York, NYOpened and created menu for new establishment.Oversaw the organization and creation of the kitchen layout. Executed weekly culinary workshops, improving skills of chefs. Managed and created menu for new bar in a highly competitive area in the West Village.Executive Chef OwnerBrindle Room Catering 12/2013 - 03/2020 New York, NY Prepared and produced top quality dishes in a fast-paced, high pressure environment.Created and converted active evening restaurant to a daily catering operation.Executed assembly for high volume catering, up to 1K daily meals. Acquired large accounts for world renowned businesses. STRENGTHSTeam LeadershipSuccessfully managed and developeddiverse teams for multiple restaurantsfor all kitchen staff, enhancingproductivity and culinary quality.Culinary ExcellenceAccustomed to producing high-qualitymeals in fast-paced environments, whileensuring cost-effective procurement andwaste reduction and in some caseselimination.Business ManagementManaged P&L responsibilities, oversawlabor and food costs, increasingrestaurant profit margins by an averageof 10% annually.SKILLSMenu DevelopmentKitchen Management Cost ControlFood PreparationFood safety and sanitationDigital ordering systemFEATURED ONTelevision-Diners, Drive-Ins and DivesTelevisionChoppedTelevisionBeat Bobby Flay-JudgeTelevisionBest RestaurantsTelevisionGuy's Grocery Games X2TelevisionNightlinewww.enhancv.com Powered byE sukEXPERIENCEExecutive Chef PartnerEmployees Only 12/2004 - 01/2008 New York, NYOpening chef and partner assisted in making the bar not only popular but famous.Oversaw creation and organization of kitchen.Trained all kitchen staff.Created menu and dishes that the world renowned bar is known for even today such as the beef tar tar.EDUCATIONAssociates DegreeCalifornia Culinary Academy01/2005 - 10/2006 San Francisco, CALANGUAGESEnglish NativeFEATURED ONPrintNew York TimesPrintForbesPrintNew York MagazinePrintTONYAWARDSBest Chefs of AmericaUltimate Guide to ChefsWinnerGuys Grocery Gameswww.enhancv.com Powered by&& |
