Experience

Personal Chef

• Food & Beverages
• 200 - 300 Employee

• Personal Chef

  • Feb 2011 - Present

  Shop and develop customized menus per client's preferences, nutritional needs, and dietary restrictions. Prep and cook all foods for clients and deliver to residences with menus and ingredients on a weekly basis. Work closely with clients to develop personalized nutritional recipes, including gluten free, vegetarian, vegan and overall dietary needs. Plan, coordinate, food prep, cooking and managing catered parties up to 50 people. Shop and develop customized menus per client's preferences, nutritional needs, and dietary restrictions. Prep and cook all foods for clients and deliver to residences with menus and ingredients on a weekly basis. Work closely with clients to develop personalized nutritional recipes, including gluten free, vegetarian, vegan and overall dietary needs. Plan, coordinate, food prep, cooking and managing catered parties up to 50 people.



Essex Fells Country Club Inc

• United States
• Primary and Secondary Education
• 1 - 100 Employee

• Executive Chef

  • May 2012 - Mar 2015

  Managed 10 members of kitchen staff. Responsible for all food operations for 150 seat dining room. Planned and developed new bi-monthly dining room menus. Controlled all ordering and inventory while increasing quality of dishes prepared amd maintaining food cost budget. Managed 10 members of kitchen staff. Responsible for all food operations for 150 seat dining room. Planned and developed new bi-monthly dining room menus. Controlled all ordering and inventory while increasing quality of dishes prepared amd maintaining food cost budget.



Montammy Golf Club Inc

• United States
• Recreational Facilities
• 1 - 100 Employee

• Executive Chef

  • 1989 - 2010

  Maintained full responsibility for all food operations encompassing 150 seat dining room, 250 banquet, halfway house and pool snack bar. Managed 16 member kitchen staff, including snack bar employees, as well as monitored and controlled payroll. Planned and developed daily menus, including daily specials and banquet menus. Incorporated current food/nutrition trends and prices into daily menu. Prepared over 80K meals annually, including on-site meat and fish butchering, and arrangement of buffet setups. Interfaced with club members regarding planning and execution of private functions. Worked closely with General Manager and committees on planning and managing special events. Supervised purchasing and inventory control which contributed to lowered and maintained food cost per budget. Maintained kitchen equipment - researching and purchasing hot line and pantry area equipment as needed. Oversaw setup of secondary catering kitchen, while handling main member dining responsibilities. Show less