Chef in Fort Lee, New Jersey

Steven Resnikoff Sent from516)589-... EDUCATION Manhattan Institute of Culinary Arts Sorbonne- Paris France GENERAL BACKGROUND I have close to 30 years of experience in all aspects of commercial kitchens: Chef, Head Chef Executive Chef/K.M. I have also provided restaurant consultations in the past 10 years. SPECIFIC EXPERIENCE 490 WEST RESTAURANT (Carle Place N.Y.) I am the current Executive Chef at this Continental eclectic restaurant. I am in charge of all B.O.H. operations including menu development, training, ordering, inventory and profit monitoring. My C.O.G.S. average over the past three years is 33.45 with a labor cost of 8.55 THE PIPING ROCK RESTAURANT (Westbury N.Y.) I was the Executive Chef/K.M. that led a kitchen staff of 21 employees for close to 17 years. I created, developed and executed 32 seasonal gourmet Continental menus in that time frame. I was in charge of all B.O.H. operations including all in-house and off premises catering. My C.O.G.S average over that time period was 32.25 with a 9.35labor cost. LE BIBLIOTEQUE RESTAURANT (N.Y. N.Y.) I worked my way up to Head Chef in this fine French restaurant after one year. After Achieving this position, I was in charge of all B.O.H. operations including menu development, execution, training, purchasing and quality control. My C.O.G.S. average over a 7 year period were 36.22 with a labor cost of 8.37n LICENSES AND AWARDS Bachelors Degree of The Culinary Arts Serv-Safe Certified Winner of “The James Beard Award(for excellence in the Culinary Arts) ASSETS I am a “scratch Chefwith over 800 of my own recipes. I keep up with all current food trends and take great pride in my menu development an execution skills. I have very strong supervisory skills, and work well with management and staff. I make sure that at all times I represent and protect your “brand nameand demand the same of my staff. I demand perfection in dish execution and presentation for every plate that leaves my kitchen. I am extremely reliable and not shaken by pressure or long hours