Sodexo | Cambridge, MA

Sous Chef/ Relief Chef of Genzyme, Cambridge ● November 2014 – Present

• Execute all breakfast items for service and catering

• Execute 2 soups according to Sodexo recipe and standards

• Prep and execution of entrée to meet Sodexo standards

• Create 1 dessert from scratch for Friday add-ons

• Create passed hors d’oeuvres menus for functions

• Create catering menus for clients who wish to have something outside of the Sodexo menu

• Help train and maintain employees to Sodexo standards

• Fill in production and HAACP log for my station

• Monitor employees’ Food safety and HAACP logs

• Order produce and bread to meet the needs for the following day

• Provide relief for Genzyme accounts that are either without a Chef or a chef is out for various reasons

• Provide service on the entrée line during lunch including keeping an eye on other employees and refilling salad bar and soups when they are running low

• Help with training of new employees wherever seen fit

 

Eurest Dining Services | Boston, MA

Head Catering Chef of Liberty Mutual, Boston ● May 2013 – November 2014

• Execute all catering orders, totaling $1.67 million in revenue

• Create and execute menus for executive functions, including passed hors d’oeuvres, skewered fruit, various crostini

• Create menus for afterhours functions

• Order produce and bread daily to meet needs for the next day

• Train and track progress of new employees

• Inventory

• HAACP logs

 

Longwood Grille & Bar| Boston, MA

Breakfast cook & Sauté Cook ● January 2013 – May 2012

• Responsible for all breakfast foods & Sauté foods

 

Varsity Club | Quincy, MA

Head Chef ● April 2012 – December 2012

• Increased food sales and quality, while creating unique daily specials

• Oversaw bar and kitchen to ensure customer satisfaction and worker productivity

• Set par levels and maintained appropriate inventory to cut costs

 

Back Bay Social Club | Boston, MA

Roast Cook ● July 2010 – October 2010

• Prepared exceptional vegetables and sauces for the day

• Butchered, portioned out, and seasoned whole pigs, lamb, sirloins, pork belly, cod and half chickens

• Roasted various meats to customers’ preferences

 

Piattini’s Restaurant | Boston, MA

Cook ● February 2010 – May 2010

• Created specials including two soups daily

• Prepared and executed both hot and cold Italian plates

• Hand‐made pasta for crab and mushroom ravioli

 

The Sports Connection Bar and Grill | South Boston, MA

Head Chef ● June 2007 – August 2008

• Re‐Opened the kitchen and created initial menu

• Managed and trained a staff of three cooks

• Controlled food cost and maintained inventory

 

Sodexho | Cambridge, MA

Sous Chef ● April 2006 – October 2007

• Assisted with breakfast catering

• Cooked one full lunch meal and one health choice lunch meal to serve 1,000 employees at Novartis

• Catered large meetings, conferences and fundraisers

 

South Kitchen and Wine Bar |South Boston, MA

Grill Cook ● November 2005 – March 2007

• Prepared meats including but not limited to Kobe beef, prime rib, and pork

• Produced stocks and reduction sauces from wine