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Click here or scroll down to respond to this candidate Candidate's Name , Central Park South, New York, NY 10019
PHONE NUMBER AVAILABLE, EMAIL AVAILABLE
Chef
"Offering Patrons the Finest in Food, Service, and Atmosphere"
A skilled Culinary Professional, recognized for a comprehensive knowledge of
international cuisine and an innovative approach for a customized dining experience.
Over 34 years of progressive experience managing the provision of fine dining for
restaurants, catering facilities, and nightclubs; refining the art of cooking; developing
impressive menus; and preparing culinary dishes influenced by culturally diverse regions
around the globe. Particularly adept in the ability to cultivate partnerships with service
providers in obtaining the freshest and highest quality ingredients; and committed to
leaving patrons with an especially memorable dining experience.
Licensed Culinary Instructor
NYC Food Protection Certificate
Excel Certified
Level 1 Sommelier
Key areas of expertise
Resource Procurement
Menu Design and Development Kitchen Design Layout
Inventory
Staffing Safety
Conferences and Special Events
Training and Instructing Sanitation
Live Demonstrations
Catering HACCP
Public appearances
Banquets and Private Events Budgeting
Supervision (Front & Back of House)
Dining Room Operations Cost Reduction
Customer Service
Kitchen Operations Consultant
Guest Relations
Professional summary
8/2010 to current
Chef Instructor, Star Career Academy NYC.
State licensed Culinary Instructor.
Instructor of the quarter 2011.
Educating students about fundamentals of cooking science.
Instructing students about theory, techniques and terminology of culinary arts.
Instructed food preparation, applying kitchen safety and sanitation techniques.
Chalking out and organizing the culinary arts program.
Conducting special classes for homemakers and working women and men.
Conducting cooking competitions for students of the institute to encourage their
cooking skills.
Culminated semesters with a hands-on full scale restaurant setting, with students
preparing and serving multiple-course International meals to guests.
Currently employed at Star Career.
8/31/2006-current
Primary care giver, stay at home dad for my son Maxwell. During this time I stayed
connected to the industry through various positions, I had the pleasure of working with
Bradford Thompson at the Lever House; Working at the Noyac Country club for Peter
Dunlop; Matre D at the Russian tea room; Sous Chef at the West Hampton Steak House
for the summer season. I was able to able to attend college and earn a Bachelor of Music
Science degree and have enjoyed success as a musician and Sound Engineer as well.
11/2004-2005
Big Bowl Corporation NYC
Executive Chef, A multi-million dollar corporation that revolves around fine dining,
bowling, and nightclubbing.
Responsible for the organization off all events.
Hire and train all staff.
Monitor sanitation practices.
Work to meet projections and food costs.
Design beverage menus and food menus.
Design an a la cart and banquet kitchens.
Design the service aspect of bar and service areas.
Due to set backs in building permits the project was put on hold indefinitely.
2004 summer season
Chequit Inn, Shelter Island N.Y
Restaurant Manager, 40 rooms, 2 dinning rooms
Hired and Trained all staff.
Trouble-shooting any problems that may arise
Increased check average by $12 and maximized profits.
Documenting and recording information.
Making decisions and solving problems regarding all matters of hotel/restaurant
operations.
Was not able to return the following season due to prior commitment.
20022003
Capitale Manhattan NYC
Purchaser/Tournant, Multi million dollar fine dining restaurant and catering facility.
Responsible for the ordering of supplies for an upscale restaurant and catering
facility.
Catered events for up to 3,000 people daily. Served up to 300 people a day in the a la
carte restaurant daily.
Ordered catering supplies in compliance with event guidelines, sanitation policies and
contractual compulsions.
Placed orders and procured required food ingredients from suppliers and market.
Maintained apt supply of food ingredients for catering and a la carte services.
Supervised procurement and delivery of food ingredients as needed.
Assisted job kitchen staff independently in nonappearance of supervisor.
Due to water damage during a leak the restaurant closed.
1996-2002
Galaxy Westhampton, N.Y
Executive Chef, Restaurant, night club and live music venue.
Responsible for all operations in the kitchen.
Design and implement menus for both dinner service and late night menu.
Managing all aspects of the kitchen and staff.
Monitor sanitation practices.
Food resourcing, preparation and presentation.
Following specific talent requests.
Continued Work History
1995-1996 19931995
Danford Inn Hotel, Port Jefferson, N.Y. One Ocean Road Bridgehampton
Sous Chef Garde Manger/Tournant
19891993 1985-1989
75 Main Southampton Post House Restaurant Southampton
Sous Chef Lunch Chef d Partie
1981-1985 1981 summer season
Drivers Seat Southampton Salty Dog Noyac
Taurnant Garde manger
Recent Notable Events
2015- Appeared on Beat Bobby Flay, the TV cooking show.
2013- Novelle Naturals Foods Founder/Owner; startup company of all Natural
Walnut butters.
2012- Second place Men cooking for a change.
2012- NYFACS Roof Top Gala.
2011- Appeared on Chopped Champions, the TV cooking show.
2011- First place Men cooking for a change
2010- Appeared on Chopped, the TV cooking show.
2010- NYFACS first Gala.
2009- Smarter Toddler Mothers Day Event.
Education
19972006 C.W. Post University Westbury, N.Y. BMS Bachelor of Music Science,
minor in contemporary Philosophy. Graduated with Honors.
References
Toni-Ann Ulysis PHONE NUMBER AVAILABLE
Ken McGoey PHONE NUMBER AVAILABLE
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