Corporate Chef resume example

Heritage Grill provided a la carte lunch service and was used as a banquet facility with a seating capacity of approximately 150. Heritage Grill housed Ralph Brennan Catering Events as well as a bakery commissary providing breads and desserts to sister restaurants.

· Composed seated buffet and reception menus for both restaurant and upscale off-premise catering.

· Develop standard recipes, costing, food preparation techniques and training.

· Plan and execute all in house and off-site events up to 1200 guests.

· Collaborated with sales team to create attractive menu proposals.

· Hire and train restaurant and catering kitchen staff.

· Responsible for restaurant/catering inventory, food and labor costs.

· Oversaw off-site catering operations and ensured standard safety and sanitation practices.

• Provided full service off premise catering for events up to 1,000 guests.
• Provided cooks and service staff for private and corporate events.
• On-call for last minute meal services, events or yacht charters and/or cruises.
• Catered breakfast, lunch, dinner and cocktail receptions for the Blue Moon Hotel and sister hotel Essex
• Consulted with customers to assess needs and propose optimal food service solutions.

American cuisine emphasizing local seafood, farmed local produce, prime meats, locally raised poultry, house made desserts and cheeses. Private dining and banquet services were offered in addition to a la carte dining.

1994 -Gatehouse Catering Company was formed, specializing in upscale off site catering for social and corporate events.

1996 -Opened Cheeky Monkey Cafe in Newport, RI. Multi-cultural cuisine, creative beverage program in a fun casual setting with a capacity of 120 seats. In 1999 a second Cheeky Monkey opened in the Blue Moon Hotel in Miami Beach, mirroring the Newport location.

• Responsible for all culinary operations including menu development, menu proposals for banquets and catering, BOH cost of goods, hiring and training, BOH systems.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Collaborated with other chefs and local farmers on seasonal and year-round availability of vegetables, and local ingredients.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.