Executive Chef and CDM/CFPP for a skilled nursing facility.

Cravath, Swaine & Moore

Supervise all kitchen operations for a renowned news station in Bergen County serving approximately 1300 people of day for breakfast, lunch and dinner. Duties include: menu production, implementation, research, purchasing, inventory, kitchen sanitation and training / managing a staff of 20 – 22. Reduced Food Cost from 79% to 52% in less than 6 months and consistently retain a “Satisfactory” Rating from the New Jersey Board of Health.

Managed all kitchen operations for a prominent law firm located in mid-town Manhattan. My responsibilities included menu research/development, quality control, execution, controlling food/labor costs, purchasing, and inventory, kitchen sanitation for approximately 450 covers daily. I continue to maintain a steady “A” rating from the New York State Board of Health and a 97% from In-house inspections. Lastly, I stabilized production and delivery of food from a commissary kitchen while overcoming a multitude of kitchen layout obstacles.

As Owner and Executive Chef I was entirely responsible for all back-of-the-house and front-of-the-house operations for a 100 seat restaurant and bar. I was accountable for all phases of food production; supervision of the al carte menu and special events catering including menu creation, food prep, butchering, inventory, cooking and presentation details. In addition, I created a popular and unique line of desserts despite not having any formal pastry training.

In this role, I directed the daily activities of an upscale dining facility serving 400 meals daily in the café as well as catering the executive on-premise parties. I ordered, planned and managed inventory including all food, beverages and dry goods. In addition, I developed and created menu items as well as special dietary menus. Lastly, I implemented and monitored safety and health procedures.