Executive Chef At Saint Barnabas medical center- May 2013-present• Manage over 100 dietary union employees. • Manage and assist in running a franchise restaurant, employee cafeteria, patient room service kitchen, and patient tray line.• Culinary and sanitation trainer for all kitchen employees.• Plan, organize, and execute high end catering functions. Yearly catering sales in excess of 1 million dollars.• Write and plan menus for catering functions, cafeteria, and patient services. Gross yearly sales nearing 15 million for the total operation.• Training hub for all new managers in area. Assisting them with company standards, programs, menu systems , and other company programs.• Improved yearly sales by 500,000 while reducing food cost, and maintain labor costs within budgetary standards.• Involved in 4 charitable events a year that are sponsored by the hospital including: cancer and heart disease fund raising, raising money for the local fire department, and speaking with high school students about beginning their careers.• Visit patients to help assist with dietary issues. Often working with the hospital dieticians to arrive at a solution for difficult situations.• Extensive ordering experience. Capable of managing inventories from the largest businesses to the smallest.. Extensive sales and client interactions

-Provide Culinary catering services for client events. These include Bar Mitzvah, weddings, birthdays and other celebratory events.- Party Set-up, and meeting client needs.- Cook meals as per request and accommodate all client needs- Clean, organize and break down events for clients

06/12-Present DNC Corporation, Metlife StadiumHead Supervisor for Upscale Suites(Part-time, Seasonal)• Supervisor for forty upscale suites on event day (concerts, NFL Football Games, and charity events); including preparation of all hot and cold food in a timely manner to all designated suites. • Works well under the pressure to produce quality high volume/ high end products since we often serve owners of sports teams, stars, and politicians.• Manage the preparation and distribution of the food to all of the 240 suites with the executive suites chef.• Also assist in main pantry that feeds all of the 240 suites with up to 5000 customers and around $500,000 in sales per event.• Manage up to 12 union employees.

executive chef at ADP world headquarters.Manage staff of 16 employees.Over see all operations including purchasing, menus, inventory, training, hiring/interviewing, and hands on working environment that makes our 2 million dollar a year operation a top notch business.