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Yyyyyy x. yyyyyy

- 2438 Young Ave. Ÿ Xxxxxx, NY xxxxxx ( (xxx-xxx-xxxx *


Executive Chef ▪ Chef ▪ Executive Sous Chef

Qualifications Profile


    Self-assured, dynamic, and results-driven management professional with more than 24 years providing high-performance client account service, culinary artistry, and food production management in the academe, catering, commissary, and hospitality industries.

-    Proven dedication to delivering culinary delights and innovation in managing food service business covering a deli, bakery, grill, pizza, high end dining, and catering operations that create a totally satisfying dining experience among patrons while building a strong clientele that grows the business.

-    Highly detailed and well-organized, with innovative thinking that maximizes limited resources to achieve expected outcomes while providing solutions to relationship and work issues even under stress.

    Strong people management and interpersonal communication skills that inspire customer and stakeholder confidence while forging teamwork synergies with colleagues across diverse ethnicities.


Key Expertise

    Strategic Business Planning

    Kitchen Operations Management and Administration

    Supplies Inventory Management

    Menu Planning & Development

    Operating Budget Administration

    Time Management

    Total Quality Management

    Process/Workflow Improvement

    Relationship Management (Clients, Stakeholders, & Suppliers)

    Productivity Improvement

    Food Production Planning & Control

    Staff Supervision & Development

    Policies & Regulatory Compliance (i.e. Sanitation, Food Safety, etc.)

    Staff Supervision & Training


Professional Experience


Nayyarsons FOOD SERVICE Williston Park, NY Executive Chef 2010 Present

    Provide strategic and tactical direction in managing the food service operations for the Medger Evers College that include a deli, grill, pizza, and hot food station as well as retail and extensive catering.

    Administer operating budgets, ensuring compliance with cost containment directives, company service quality standards, performance metrics, and operating policies while increasing student and faculty participation in its food service programs.


SODEXO Executive Chef 2007 2008

    Oversee the catering and commissary operations for the Mount Sinai Medical Center, growing the business with an annual sales turnover of $800,000 to approximately $2M in annual sales.


FLIK Rye Brook, NY Chef 2005 2007

    Managed lunch production and catering services contracted for all corporate events in the executive dining room of the of Debevoise and Plimton s law firm.

    Built sustainable professional relationships with clients and suppliers that enabled the business to expand its client base and achieve business objectives.


Jewish Association For The Services Of The Aged Xxxxxx, NY Executive Chef 2001 2004

    Led a professional culinary team in managing the food production and services of 9 dining locations serving 1, 800 patrons on a daily basis.

    Directly supervised assigned teams in providing mobile food service catering to more than 300 patrons daily.

    Developed new hires and oversaw continuous training and performance evaluation of 30 employees.


Xxxxxx Food Hotel Management School Xxxxxx, NY Culinary Instructor 1998 2001

    Developed and conducted training courses in food production and catering service procedures covering pastry and culinary arts, kitchen operations, and menu/recipe development.

    Provided scholastic assessments and feedback that addressed student weaknesses and opened opportunities for career advancement.


Senior Citizens Service Of Morrisania Xxxxxx, NY Food Service Supervisor 1995 1998

George Daly House Xxxxxx, NY Chef 1993 1995

Xxxxxx Athletic Club Xxxxxx, NY Sous Chef 1992 1993


Education & Credentials



A.O.S. Degree in Culinary Arts, Pastry Arts and Restaurant Management


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