|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|Desired Job Location: old beidge, New Jersey
||Date Posted: 2/12/2009
|Type of Position: Full-Time Permanent
||Availability Date: SOON
|Desired Wage: 55000
||U.S. Work Authorization: Yes
|Job Level: Experienced with over 2 years experience
||Willing to Travel: Yes, Less Than 25%
|Highest Degree Attained: Bachelors
||Willing to Relocate: Undecided
To obtain a full time position working as a Chef in an innovative environment with room and opportunity for professional growth
• More than 15 years of successful experience in all facets of food preparation
• Excels in preparing various types of foods, including gourmet, Italian, Mediterranean, American, and specialized foods
• Skilled in all kitchen equipment and various cooking techniques
• Posses strong culinary skills, an impeccable sense of taste and a superb palate
• Performs well under pressure, works well as part of a team to improve productivity, cooperative, flexible, self-motivated, detail-oriented, hard working, and extremely knowledgeable of food and people skills
• Committed to providing complete quality service in the culinary arts
Bachelor of Science, Accounting and Management May 1977
Choice Hotels USA Management Training 2005
Sanitation code Health code Hospitality plus Food service
PINES MANOR (Chef)
Edison, NJ08817 2008-2009
Significantly improved unique menu selections and presentation
Played integral role in saving money per month by accurately monitoring and reporting food/labor costs and waste.
Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a appositive means of dealing with stress in high-volume operation.
West Long Branch, NJ 07764 2007-2008
In charge of setup, preparation of food materials for off premises parties while involved in all aspects of instruction and demonstration of meals, as well as ensuring food safety, sanitation, and cleanup.
Also provided catering at dinner parties and special functions for a custom designed menu to suit client requirements.
MARIOS BRICK OVEN PIZZA (Head Chef) 2005-2006
East Brunswick, NJ 08816
Oversaw daily recipe preparation, food storage, cooking, and presentation. Developed recipes and menu item pricing. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored food costs. Built and developed 11-member, back-of-house team; provided performance feedback and additional instruction in biannual reviews and one-on one counseling sessions. Conducted interviewing, hiring, and training functions, ensuring that individual performances met the highest possible culinary standards.
GRAND MARQUIS (Head Chef) 1999-2005
Old Bridge, NJ 08857
Managed ten cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume catering facility. Created unique menu items and plate presentations. Standardized innovative production recipes to maintain consistent cuisine and guest satisfaction. Participated in developing and implementing policies and procedures for smooth operations and food safety. Planed monthly staff and production schedules. Monitored equipment maintenance and sanitation of kitchen facilities. Collaborated with Executive Chef on inventory control, employee concerns, and operations.
SHISH KOBOB CORNER (Chef) 1995-1998
East Brunswick, NJ 08816
Prepared high quality entrees and platters for various types of parties and occasions
Managed cost control, planned parties, put together purchasing lists
Ensured efficient and flawless operations, including simultaneous oversight of many diverse functions of kitchen and staff
Prepared dishes of Middle Eastern cuisine and assumed all kitchen responsibilities
Exceptionally innovative Chef with more than 10 years’
Experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including Italy, China, Greece, Israel, South America, Thailand and the Mediterranean , Proven Leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.
Creative Menu Development Special Event Planning
Specialty Cuisine and Presentation Cost Containment and Reduction
World Class Guest Relations Food and Kitchen Safety
Purchasing and Inventory Control Staff Leadership and Training
Available upon request.
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