Experience

• 

  Unidine

  • Daughter of Israel

  • Executive chef CEC

    • Nov 2018 - Nov 2020
    • Daughter of Israel
• 

  Springpoint Senior Living

  • Maplewood , NJ

  • Executive Chef, CEC

    • Oct 2014 - Nov 2020
    • Maplewood , NJ
• 

  Unidine

  • United States
  • Food and Beverage Services
  • 700 & Above Employee

  • Support Chef, CEC

    • 2013 - Jul 2014

  • Interim General Manager

    • 2013 - 2014

    - Managed all dining services operations and ensured compliance in all facility dining operations. -Maintains compliance standards for meal service, food quality and task performanc2 - Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity - Conducts meetings with residents on a regular basis to ensure satisfaction with dining services - Works with clients in maintaining safe work environment in facility - Manages team members to ensure that they both exceed the client’s expectations and achieve targeted quality and performance - Oversees managers in a diverse environment- Established and maintained effective client and resident relations - Maintains weekly operating report to analyze performance to budget and ensures financial goals are met

• 

  God’s Love We Deliver

  • New York, NY

  • Executive Chef, CEC

    • 2003 - 2013
    • New York, NY
• 

  Marriott Marquis

  • Executive Chef, CEC

    • 1996 - 2003
• 

  Le Rosalp

  • Verbier , switzerland

  • chef de cuisine

    • Nov 1986 - Mar 1989
    • Verbier , switzerland

    Run the kitchen at this 3 star Alpine Restaurant with Chef Pierrot

• 

  Elbow Beach Hotel

  • Bermuda

  • Chef de partie

    • Nov 1982 - Oct 1985
    • Bermuda

    Responsible for the saucier station , introduction to management

• 

  The Queen Elizabeth Hotel

  • Montreal, Canada Area

  • Chef de partie

    • Sep 1981 - Oct 1982
    • Montreal, Canada Area

    Chef de partie Saucier , implement and produce all the sauce for production of the banquet dept

• 

  Hilton international

  • London, United Kingdom

  • Commis de cuisine

    • Jul 1980 - Jun 1981
    • London, United Kingdom

    Implement my learning and prove my self to the culinary world

• 

  Le Beau Rivage Palace

  • Lausanne , Switzerland

  • Apprentiship

    • Mar 1976 - May 1979
    • Lausanne , Switzerland

    Apprenticeship , learn the craft to the culinary art