Gary Chiocchi Email & Phone Number

Executive Sous ChefRider University Lawrenceville N.J. (8/2014-Present)Serving 1500 Students each mail 3 Meals per Day Over Seeing Daily Operations of KitchenTraining of all Staff (Pizza, Pasta, Dessert, Feature, Bistro, Global Culinary, Grill, Deli, Salad Bar)Direct Two Sous Chef's Three Lead Cooks Eleven Cooks Four Dishwashers Per Shift Open and Close From Time to Time Training Staff on Preparation of Recipes Presentation of all foods in Stations Management & Customer Relations Achieved Higher Food Quality Standards for Cafeteria and Catering Service

(Perth Amboy NJ) (11/2013 Fill in chef on call)Working Chef for dinner cruise line Overseeing the kitchen staff, wait staffCooking, menu planning for Several Ships out of Perth Amboy,Jersey City, Hoboken NJProcurement of all foods and supplies/ related food/ labor cost controlOpen Friday Night and Saturday night only

Central N.J.

Specializing in Emergency Service Events

Clark Nj

Corporate Chef/ Manager for Corporate Cafeteria Promoted to Corporate Chef 9/15/2004 Running & Cooking for two units L'Oreal Cosmetics & Social Services Menu Planning and Design for Catering Events for up to 500 Over seeing four units Daily operations of two unitsCustomer Relations with Corp. ManagementAchieved sales goals and food standards for both units Achieved Higher Standards for Cafeteria and Catering Service for Large Corporate Manufacture PlantCompany Moved to Mexico

East Hanover Nj

Procurement of all foods and supplies, labor and food cost controlSupply food for 75 vending machines. Achieved Higher Food Quality Standards for Cafeteria and Catering Service

Lake Harmony, Pennsylvania

Split Rock Resort & Conference Center The Galleria Hotel (Lake Harmony, P.A.) Executive Chef/Chef/Sous Chef/ Banquet Chef at Procurement of all necessary foods, supplies, scheduling staff of 73Achieved food/ labor cost control for all Food outlets in Hotel (Galleria Dinning Room, Coffee Shop, Ski Bar, Ice Cream Parlor)Overseeing and Control of the Lodge Kitchen, Dining Room, Ski Lodge, Beach Concessions, Patio CaféReformulated all Menus and Recipes for Dining Rooms and Group Functions.Created Food Spec Books for all Line and Banquet Cooks Banquets and conventions of up to 3500 people, Multi Banquets Rooms Planning creative specials for the 225 seat Dining RoomCooked for Chef Paul Prudhomme, Richard Simmons, Gregg Allman, & The Renaissance Band

Education record

Education record