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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE C PHONE NUMBER AVAILABLE Hammonton, New Jersey
LINKEDIN LINK AVAILABLE
SUMMARY
Over 30 years of restaurant experience, which includes independent restaurants, hotel casinos and private country clubs; consisting of menu development and engineering , food purchase specifications and recipes as well as the monitoring of food and labor budgets. I possess experience in all aspect of food and beverage service, with a strong understanding of customer service, employee engagement and culinary knowledge.
PROFESSIONAL EXPERIENCE
April 2013 to Present
Executive Chef of Greate Bay Country Club, Somers Point NJ
Responsible for overseeing the day-to-day culinary operations of the club.
Prepares an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management.
Coordinates the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
Responsible for hiring of all kitchen staff and their training/development through education and creative instruction.
Ensuring standardization of recipes and plate presentation for a la Carte venues and catered events.
March 2009- March of 2013
Executive Chef of Harrah s Resort, Atlantic City NJ
Operated and supported a culinary team of 200 which included 8 F&B outlets.
Responsible for overall management of the kitchen, including Sous Chefs, lead line cooks, and cooks.
Full comprehension of labor control models and scheduling optimizing efficiencies, food cost controls and saving programs, budget development.
Planned menus; maintained financial responsibility for menu mix.
Oversaw inventory of food product and coordinates product ordering and receiving within corporate specifications.
Directly responsible for managing food and labor budget.
Ensured compliance with State and local Health Department regulations as well as adhering to ServSafe procedures.
Ensured compliance with all corporate policies and procedures to ensure guest satisfaction.
August 1988-March 2009
Assistant Executive Chef of Bally s, Atlantic City NJ
Managed the following venues:
o Room Manager Banquet Chef / Catering and special event 10 years
o Casual Dining Chef Animations 370 seat bistro
o Steak House Chef Prime Place 245 seat
o Italian Fine dining Arturo s 200 seat
o Buffet /employee dining / production/Cook chill program/butcher/Garde Mange/Kosher Catering
August 1979- July 1988
Executive Sous Chef of Resorts International, Atlantic City NJ
EDUCATION
2 Year Apprentice training Resort International
Satisfied all requirements, tutelage under Master Chef Detlev Kreiner CMC |
