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PHONE NUMBER AVAILABLE EMAIL AVAILABLECULINARY ACCOMPLISHMENTSOriginal recipe from the Assembly Steak House published in Bon Appetit (January 2006). The critic rated the meal outstanding!Initiated significant business growth at Trackside Grille by cutting food and labor costsAfter five years of employment with Portobellos restaurant, opened a second location in Sparta NJEMPLOYMENT HISTORYJEAN GEORGES CREATIVE CULINARY MANAGEMENT COMPANY LLC:Roof Top Lounge Events / Malibu Barbie CafSous Chef-April 2023 to January 2024Prepared and executed Jean Georges recipes for events up to 400 guests.Collaborated with a consultant Chef, proficiently launched a bustling Pop up with Bucket Listers NYCAdapted in using kitchen management software (Ceridian Day Force, Compete)Supervised a back of the house staff of 22, ensuring efficient and effective kitchen operationsPersonal Injury/ Recovery - May 2022 to February 2023KRICO Steakhouse NY New York, NYChef de Cuisine - June 2016 to May 2022Increased food sales by developing a successful special program.Cut waste by 10.2 % by monitoring butchery and overall prep.Maintained a clean kitchen environment, ensuring full compliance with state and federal health codes/regulations. Earning an A gradePAZZA NOTTE New York, NYSous Chef - February 2013 to June 2016Designed meal presentation to boost aesthetic appeal and coincide with the restaurant branding.Managed staff on proper food handling and storageUNCLE JACKS Steakhouse New York, NYSous Chef September 2009 to December 2012Reduced food cost from 39% - 31% by better vendor managementSpearhead menu planning, recipe development and day-to-day management for two locationsCollaborate with event planners and coordinators to execute seamless catering for privet eventsADDITIONAL EMPLOYMENTTirnanog Bar and Restaurant, New York, NY Sous ChefAssembly Steak House, Englewood Cliffs, NJ Chef de CuisineTrackside Grille, Fair Lawn, NJ Head ChefFrancesca Restaurant, Sparta, NJ Sous ChefEDUCATIONNew York Food & Hotel Management School - New York, NY1 P a g e |