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Leonard J

Award Winning Chef looking for a home to hang my knives. We should talk, open to all opportunities
Scottsdale, Arizona
Active 5 days ago

Reasons to Hire Me

  • Michelin Star chef

Chef in Scottsdale, Arizona

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Certified ServSafe® Kitchen Manager CHEF LEONARD JAY PALLER, C.C., N.F.P®,a.c.f LINE COOK, WORKING CHEF, CHEF D’CUISINE ,EXECUTIVE,OPERATIONS BAKER,RESEARCH/DEVELOPMENT FUNCTIONAL SUMMARY I have over 20 years of practical experience in all styles of commercial kitchens. I began with a chef is Denver, Colorado and a world renown sommelier names Al Vino. At al Vino Bistro I started in the dish area and prep station and within two years moved to become the Sous Chef. However, at that time Sous Chef positions were given by the chef without any formal education. This eventually made no sense when one chef would teach his way, whether this way was the correct way or not. In 2015 famed Historical Arizona chef, mentor and employer, Aaron May, suggested that I pursue a formal culinary education in order to take my skills to a higher level. Upon that suggestion, I moved to the Pacific Northwest (Washington, Oregon and British Columbia). The area was ideal because of the sea, land and air influences. Teaching me what only I could learn from living and cooking in that area of the United States. After 15 years of working with many top notch chefs during days, nights and weekend Catering’s, I was now on my true culinary path. In culinary school during the day and in American Culinary Federation Apprenticeship program at night I was now focused on my culinary path of excellence. I was now learning all aspects of BOH operations. Starting with Dish Washing, all the procedures, all the steps and a complete understanding of WASH, RINSE AND SANITIZE. I learned The importance is to be able and teach the process correctly, so that the staff can understand the importance of kitchen “Servsafe” cleanliness. The next position I learned was Prep Cook and all the when, why’s and how too’s. This came with an understanding of ordering, inventory, walk in management and learning how to be a fast, efficient and a systemized. The process of fry cooking, running a grill, and being a master sauté’ and saucier was Next. I learned how to be an Executive chefs assistant and lead cook. Operations and management includes developing kitchen operations and a system for efficiency, f and b management, menu design, writing and menu development, inventory taking and cost control. I then focused on creating all forms and functions. I have a complete and comprehensive understanding of HACCP rules, regulations and procedures. I have designed and operated a number of successful kitchens and have received perfect health department ratings from every operation over the past 5 years. These kitchens were team staffed from 2-20. I have developed mentoring and an extern programs to support labor objectives. I understand the importance of systems and efficient operations. At this point of my career, I am seriously enthusiastic about perform allot a chef’s duties, no matter what they are realizing the importance of “LEAD BY EXAMPLE”. And in addition, what I have learned from the Millennial generation is what I do not know, I will find out. At 56 years of age I know that I am qualified, passionate and committed to cleanliness AND BEING PART OF A WELL RUN kitchen. Working as a chef is my life-long passion and heartfelt dream and I hope you will give me an opportunity to be a part of your team.
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