OBJECTIVE
Obtain an Chef position where I can utilize my passion for food and hospitality to satisfy premier clients and guests
STRENGTHS & SKILLS
? Proven ability to produce quickly under pressure, without sacrificing quality
? Highly regarded work ethic and organizational skills
? Full range of managerial skills including training, scheduling, food cost analysis, inventory, menu planning, purchasing
? Ability to learn new ideas/techniques very quickly and reproduce them with consistency
? Catering of both large and small parties including a la carte and banquet menus
RESTAURANT EXPERIENCE
Hearst Publications - Restaurant Associates - New York, NY - Executive Sous Chef; Pastry Chef 12/08-Present
? Directly responsible for managing culinary team of 21; includes employee caf?, Conference Dining, Executive Dining Room
? In charge of purchasing/receiving & menu development for entire unit totaling about $4 million in annual sales
? Regularly assist corporate chefs with high profile openings of new accounts and tastings for prospective clients
Carnegie Hall - Restaurant Associates - New York, NY - Executive Sous Chef for high end catering 10/07-12/08
? Managed all aspects of catering ? menu planning, execution of food, client relationships, purchasing
? Received ?Highest Sanitation Score? award for New York division of company
? Generated profit that ranked 2nd highest in the company while having sales that were 8th from bottom
La Plage Restaurant - Wading River, NY - Chef de Cuisine for French/American fine dining restaurant 4/06-8/07
? Voted ?Best Restaurant? by Cityguide.aol.com - Best of Long Island 2007
? Rated ?Most Romantic Restaurant? by NY Times - 2006
? Zagat Rating: 27 for Food
? Solely responsible for all aspects of catering through Creekside Catering
Aerie Restaurant - Snowbird, UT - Sautee and grill cook for resort?s flagship restaurant 11/05-3/06
? Earned S.T.A.R. Employee of the Month, an honor received by one employee per month from the entire resort
Lucy?s Restaurant - Boston, MA ? Sous Chef for an upscale, casual, ?no butter, no cream? concept restaurant 5/05-10/05
Ritz Carlton - Boston, MA -Sautee cook for breakfast/lunch in the Caf? and in the 24-hour room service outlet 9/04-5/05
Various Restaurants - New York - Line cook, prep cook, waiter, bartender, expediter, food runner, busboy, dish washer 9/95-8/02
OTHER WORK EXPERIENCE
Granton Marketing - Great Neck, NY - Assistant Manager 9/02-8/04
? Received Top Account Manager Award in the region out of 125 account managers
? Constructed, trained, and managed inexperienced team of 30 to lead the company in sales for the Northeast
? Developed 19 untrained distributors into skilled and talented account managers; most promotions in New York
EDUCATION
SUNY Oswego - Oswego, NY - Bachelor of Science, Business Administration; Minor in Economics 8/02
Language:
English
Price per service:
$0.00
Free Consultation:
N\A
Same Day Service:
N\A
Payment Method:
Cash
Status:
Active
Policies:
None
None
Requirements:
Meeting Place:
Client's Office
Company Name:
Kanobley Catering
Patchogue, NY 11772
Company Description:
My background in French/American ala carte restaurants and high end catering has given me the resources and background to excel as a private chef. In addition to my resume, I have had the pleasure to develop my real passion for this industry, private chef/caterer. I have been a part time personal chef in Manhattan and on Long Island for the past 5 years. In addition to healthy and flavorful daily meals for the families, I have executed many private parties at their homes. I have done parties ranging from pass hors d'oeuvres and buffet dinners to eight course sit down events with wine pairing. I've organized romantic dinners for two, family gatherings for 10 - 20 people, and private parties up to 375. All of which the food was prepared on site at their homes. Being a private chef offers far greater rewards on a personal level than a restaurant offers. The informal relationship between the customers at the restaurant and the chef takes a lot out of the passion for the job. It is so fulfilling to personally see the smile on the faces of the people who just had the best meal of their lives, that was cooked right in front of them.
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