41 Park Lane ● Monsey, NY 10952 ● H - 845.356 .5018 ● [email protected]

 

OBJECTIVE:      To obtain employment as sous-chef/cook, or managerial position with your company

 

EXPERIENCE:

 

BETH ABRAHAM HEALTH SERVICES           Bronx, NY                             7/2006 – 12/2008

            1^ST Cook                                                                     

·              Prepared all portions and meals according to each patient’s dietary needs and preferences

·              Planned menus

·              Maintained storage, refrigeration and ordering

·              Checked all supplies for quality and maintained inventory management

·              Catered executive functions and special events as needed

 

CHOPSTIX WEST ORANGE                                West Orange, NJ                  6/2005 – 6/2006

            Manager/Mashgiach                                                                      

·              Supervised all daily running operations of Kosher Chinese restaurant including opening/closing store and quality control

·              Provided customer service, ordering/receiving, and substituting for absent employees

·              Supervised kashrus, and ensured proper execution of catered events

 

FOREMOST CATERERS                                       Moonachie, NJ                      4/2004 – 5/2005

            Mashgiach                                                                

·              Supervised kashrus

·              Inspected deliveries, and sealed the outgoing orders

·              Assisted chefs and cooks with food preparation

 

IDF SERVICE                                                           Beth-El, Israel                       1992 – 1996

            Mashgiach, Cook                                                     

·              Provided management and food, serving lunch for over 450 people as well as breakfast and dinner for 40 overnight troops

·              Assisted with specific dietary and kashrus needs including preparing main courses, soups, sides, salads, etc.

·              Maintained proper food storage and inventory

·              Catered special events and prepared food for trips

·              Assigned personnel job functions (When “Shift Manager”)

 

 

EDUCATION                                                          

·              1/2009 – GED, NYS

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

·              12/2003 diabetes Care And Nutrition certification, Nyack Hospital, NY

·              2001-2003 Kollel Zichron Yaakov, Monsey, NY

·              1998-2001 Yeshiva Mir, Jerusalem

·              1996-1998 Kiryat Malachi & Slobodka Yeshivas

·              1992 Mashgiach & Cook course, IDF

·              1988-1992 Ohr Etzion Yeshiva High School, Mercaz Shapira, Israel

REFERENCES                                                        

·              Rabi Z. Pearlman, direct boss, Beth Abe: 718.298.7800 X 283

·              Amir Brandwein, direct boss & employer, Chopstix West Orange, 201.833.0987, 551.404.1729

·              Randy Zablo/Jeffrey Becker, employers, Gabriel Toledo, direct boss, Foremost Caterers 201.664.6524

 

MISCELLANEOUS                                                            

·              Computer literate, knowledge of CBORD, Word Excel etc.,

·              Fluent in French, Hebrew, Yiddish, Hungarian

·              Punctual, detail oriented, responsible & reliable