Karniyati Kleinhandler Email & Phone Number

New York, United States

New York, New York

• Returned to Marea as Sous Chef and worked my way to the title of Executive Sous Chef• Was in charge of all aspects of ordering from purchasing to inventorying and managing the food cost budget• Created a weekly schedule for the back of house staff while balancing the skills of the cooks, the needs of the restaurant all while keeping all costs within the labor budget• Created new dishes for the menu • Expedited and ran the kitchen 400 plus cover services on a daily basis • Trained staff on all aspects of the kitchen from how to work different stations to ordering

New York, New York, United States

• Quickly learned all the stations • Was scheduled for any and all stations to cover the needs of the restaurant• Created dishes for the menu• Helped manage, train and teach staff

New York City Metropolitan Area

• Started at Garde Manger and worked my way learning all of the stations in the kitchen• As Tournant I worked every station in the kitchen from crudo to pasta to roast depending on the daily needs of the restaurant• Worked as “Chef De Partie” where I managed all of cold stations supervising 8 cooks• Prepped and worked service for both lunch and dinner services• Trained cooks on multiple stations• Assisted management to lead other cooks in the kitchen and build a team environment

New York, New York

• At Jean- Georges Flagship Restaurant Jean Georges in New York City• Worked the entremetier station• Prepared and maintained station including all vegetable prep • During service cooked pasta and vegetables for meat entrees in addition to hot and cold appetizers• Made ravioli from scratch: including pasta dough, making the filling and shaping the ravioli• Prepared purees and emulsions

New York, New York

• Started at Garde Manger and progressed to the meat station and eventually to Tournant.• Made all sauces, emulsions, and purees for use during service• During service cooked meat, fish, shellfish and vegetables to order• As Tournant my responsibilities were to work all savory stations alternating each day and to help other cooks with their stations.• Cooked food for both the restaurant and for the room service of Trump International Hotel

Little Washington, Va

Associate'S Degree, Culinary Arts/Chef Training

Associate'S Degree, Baking And Pastry Arts/Baker/Pastry Chef

Bachelor'S Degree, Imaging Science