Objective

Experience

To work for you as chef, sous-chef or kitchen manager/director

§                  7/’06 – 12/’08:    Beth Abraham Health Services, Bronx, NY

1^st Cook

My duties as cook included the preparation of all portions and meals according to each patient’s dietary needs and preferences, as well as menu planning, ordering, maintenance of storage & refrigeration, and all executive functions and special events, as well as CEO’s personal meals.

§                  7/’05 – 7/’06:         Chopstix West Orange, West Orange, NJ

Manager/Mashgiach

My duties as manager/mashgiach in a Kosher Chinese fast-food restaurant included supervision of all daily running operations, opening/closing store, substituting for absent employees, quality control, customer service, ordering/receiving, kashruth supervision and ensuring execution of catered events.

§                  4/’04 – 7/’05                 Foremost Caterers, Moonachie, NJ

Mashgiach:

Supervises kashruth, inspects and washes vegetables/herbs and deliveries, seals the outgoing orders, assists chefs and cooks with food prep.

§                    1992–1996                                 IDF service, Beth-El, Israel

       Cook, Masgiach and shift manager:

Cooked, helped manage the kitchen and serve the food. The kitchen was   responsible for the preparing and serving lunch (main meal) for 450 people, including people with specific dietary and kashrus needs, as well as breakfast and supper for approximately 35 – 40 people on duty overnight, food preparation for special events, planning and preparing food to be taken on trips.

Among my responsibilities were preparing the main courses, soups, sides, salads, etc., helping in bakeshop, portions of people with special needs, as well as the general supervision of kashruth. As “shift manager” assigning to each person in the shift his duties, maintenance of the food storage, keeping track of inventory, receiving the deliveries, rotating inventory, return of unwanted items, planning and instructing the overnight staff for supper and breakfast.

Education

§         5/2005 Gourmet Cooking And Catering Professional Diploma, PCDI, Atlanta, GA

§         12/2003 Diabetes care and nutrition certification – NY Nyack Hospital

§         2001-2003 Kollel Zichron Yaakov, Monsey, NY.

§         1998 – 2001 Yeshiva Mir, Jerusalem

§         1996-1998 Yeshivas Kiryat Malachi and Slobodka

§         1992  Cook’s course, IDF, Tsrifin, Israel

§         1992  Mashgiach Kashrus course, IDF, Tsrifin, Israel.

§         1988-1992 Ohr-Etzion Yeshiva High School, Shapira Village, Israel.

References

§         Rabbi Z. Pearlman –immediate boss, Beth Abe: 718.298.7800 X 283

§         Amir Brandwein –immeidate boss, employer, Chopstix West Orange 201.833.0987, 551.404.1729

§         Randy Zablo or Jeffrey Becker, employers, Gabriel Toledo, immediate boss, Foremost Caterers 201.664.2465