Chef Manager

• Sep 2018 - Present

Sous Chef

• Jun 2017 - Sep 2018

Lead team of 12 cooks consisting of union and non-union members. Responsible for daily production of high volume catering for many Fortune 500 clients. Build relationships with production managers, service techs, clients and vendors. Order daily produce, meats and dry goods. Perform monthly inventory and process daily invoices. Coordinate team meetings for special events. Lead team of 12 cooks consisting of union and non-union members. Responsible for daily production of high volume catering for many Fortune 500 clients. Build relationships with production managers, service techs, clients and vendors. Order daily produce, meats and dry goods. Perform monthly inventory and process daily invoices. Coordinate team meetings for special events.

Cook

• Mar 2017 - Jun 2017

Prepared, seasoned, and cooked soups, meats, vegetables, oatmeal and other food items within IHS Markit Café for over 800 employees. Prepared artisanal sandwiches for service. Cleaned and cut fruit for breakfast and yogurt bar. Prepared grab and go’s such as yogurt parfaits, salads, sandwiches, and snacks. Cut, diced, sliced, vegetables and set up for salad bar. Observed and tested foods to determine if they have been cooked sufficiently, taking temperatures. Weighed, measured, and mixed ingredients according to recipes, using various kitchen utensils and equipment. Correctly and safely used standard kitchen equipment; chef knives, convection ovens, induction stoves, combination ovens, meat and cheese slicer, steamers, mandolins. Experienced with batch cooking in a timely manner. Able to lift over 25 lbs. Complied with HACCP programs and principles. Show less

Action Cook

• Sep 2015 - Mar 2017

Prepared various high-quality entrees and developed creative daily menus for the Action Station within the HBO corporate cafeteria. Served and provided great customer service to over 400 HBO employees. Maintained good working relationships with coworkers, administrators and managers. Increased leadership skills to include mentoring and assisting in the cross training of new and veteran cooks and supporting the Executive Chef in researching and suggesting food cost controls. Active participant in preparing menu items for catered parties of 2 to 200+ guests. Maintained a clean workstation and kitchen. Followed safety and sanitary procedures to receive an A grade from NYC Department of Health and Mental Hygiene. Attended educational workshops to stay current on food and industry trends. Show less

Pastry Cook/Garde Manger

• Oct 2014 - Sep 2015

Prepared Butter’s signature dessert; raspberry filled beignets with vanilla dipping sauce and signature parker house rolls daily. Completed production of mousses, cookies, cakes, muffins, brownies, tarts, house made ice creams and sorbets, and complimenting garnishes such as anglaise, compotes, buttercream frostings, ganache, meringues, whip cream, caramel sauces, toffees, roasted and candied nuts. Provided high volume service of multi component and carefully plated desserts and salads (100+ covers). Prepared various salad components such as dressings and relishes. Shucked oysters daily. Prepared family meals weekly. Trained new pastry staff and interns on policies and procedures. Maintained a clean workstation. Followed safety and sanitary procedures to receive an A grade from NYC Department of Health and Mental Hygiene. Show less