Description
Extensive experience as a Chef de Partie, Sous Chef, Kitchen Manager and Chef de Cuisine, * Worked in various settings to include a ballpark, banquets, catering companies, hotels, private chef, restaurants, university dining and yacht clubs * Comprehensive baking, cooking, knife, menu preparation, production, supervisory and training skills
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Camp Westmont | Lead Cook/First Cook | 12/2017 - 8/2017 |
| Creative Edge Parties | Internshipmy Customer Service And | 2/2017 - 5/2017 |
| Saltaire Yacht Club | Fire Island Chef De Partie | 8/2015 - 1/2014 |
| (Confidential) | Area Of Long Island With Chef Patrick / Off Premises Chef | 9/2014 - Present |
| (Confidential) | Off Premises Chef | 9/2013 - Present |
| Great Performances | Off Premises Chef | 10/2012 - 9/2016 |
| Aramark | Chef De Partie | 4/2012 - 10/2012 |
| Brooklyn Museum Cafe | Chef De Partie Dietary Managerchef | 9/2011 - 4/2012 |
| (Confidential) | On Call Chef | 1/2011 - Present |
Education
| SCHOOL | MAJOR | YEAR | DEGREE |
|---|---|---|---|
| New York City College of Technology | 2017 | Bachelor Degree | |
Accomplishments
Highlights:
Job Skills
Keywords
