Ryan Farrell Email & Phone Number

Chantilly, Va, Us

New York City Metropolitan Area

Long Island City, Ny. 11104

Executive Sous Chef responsible for executing the executive chef's vision for the business. Supervised all food production, handling and safety parameters. Executed Inventory and Ordering of all products and the safe procedures for storing and handling. Hiring and Training of all staff on board for our various accounts. Menu Creating and writing for catering and restaurant locations.

Queens, New York

Responsible for the execution of products in a timely and safely manner. Adhering to health department and company standards. traveling to location and executing catering events, controlling to proper rotation and management for products.

3416 Lauderdale Dr.

Responsible for ordering and proper storage of all products, execution and preparation of all dishes according to Executive chefs' vision, Keeping in accordance with all health and safety standards, training of all new kitchen employees,

111 Virginia Street. Richmond, Va. 23223

Sous Chef. Run daily operations, Control and maintain the stock of all products carried. Inviting and price new menu items and specials. Scheduling and working around others schedules. Cleaning and maintaining servsafe standards and regulations. Practicing the safe handling and storage of product. Knowledgeable with cleaning and breaking down of proteins (beef, chicken, lamb, fish and shellfish). Making from scratch pastas and raviolis and the creating of sauces and vinaigrette’s.

2526 Floyd Ave. Richmond, Va.

Responsible for setting up daily work and cleaning schedules for all back of house personnel. Ordering and receiving products for daily work. Coming up with and executing daily specials and amuses bouche and setting prices. Responsible for all daily prep work; including the proper cleaning and preparation of proteins, such as; Lamb, Strip Steaks, All Fish, and shellfish. Also with prep of daily fresh made bread and any other products we may need for service. Prep of all stations and execution of all stations during service and the cleaning of all stations during and after service. The proper safe storage of all products in house.

Richmond, Virginia

Responsible for the running and setting up for services and banquets, for the A.M. shift and ordering all products for services and events that are assigned to me. Experience with Menu changes, Food Costing and organizing work loads. Maintaining a clean work space and that all meets VA food service health Standards. Broad Appetit Winner best Dish 2016CN Travel top ten destinations in the Country.

Richmond Va

Saute Chef at Southern Railway Taphouse in Shockoe Bottom, responsibilities include working the line and prep work of all sauces, pastas, chicken, seafood, and some meat products. I maintain the line on a constant always working on the prep list and informing the Ex. chef of purchase and inventory needs.

Richmond, Virginia Area

Lead cook, responsible for all food that comes off the line, purchasing for FOH and BOH, catering to large and small party's, and prep work for the kitchen.

Richmond Area, Virginia

Hard work and time management best describes the qualifications for this job. Responsible for the organization and preparation of most of the food in the restaurant; seafood, poultry, pasta, and etc. Is able to utilize time wisely and be aware of everything going on around, including other people. Maintaining a clean work environment and being able to work under extreme pressure, while being quick on my feet and safe at all times.

Uss Dwight D. Eisenhower (Cvn 69)

Qualified and experienced shipboard crewman, with four years of military training. Two military operation(tour) O.E.F. and O.I.F. Qualified Master helmsman, with in depth and thorough knowledge of ship handling and functionality. Highly knowledgeable in line handling, capstan operating, crane operations, R.H.I.B. dedployment and numerous other deck hand jobs. Zero work related incidents, determined to always learn new things and be the best.