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Brown Sugar Catering NY - Executive & Consulting Chef Resume Example

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Anthony Walker
Professional Summary

Service-oriented cater waiter with 20 year background in Food Service Industry. Core competencies include quality vip service, customer satisfaction and team participation as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency.

  • Efficient in FOH and BOH
  • French, Butler and White glove service
  • Lite bar tending
  • Classically trained in Culinary Arts

Executive & Consulting Chef / Event Planner Aug 1998Present Brown Sugar Catering NY /NC Bronx, NY
  • Oversee activities directly related to making products or providing services.
  • Manage staff, preparing work schedules and assigning specific duties.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Sales Associate Jan 2002Aug 2002 Fauchon The Tea Salon NYC, NY

  • Manage the movement of goods into and out of production facilities.
  • Perform sales floor work, such as greeting or assisting customers, stocking shelves, or taking inventory.
Hostess / Cook / Head Server Sep 1993Apr 2001 New City Cafe /New City Bar and Grill Brooklyn, NY

  • Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
  • Greet guests and seat them at tables or in waiting areas.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request.
  • Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  • Explain how various menu items are prepared, describing ingredients and cooking methods.
Server Aug 1997May 1998 Chart House Baltimore Harbor Baltimore, MD

  • Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request.
  • Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
  • Describe and recommend wines to customers.
  • Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Associate of Arts : Professional Cooking and Baking Jun 1998 Baltimore International Culinary College Baltimore, MD
Hotel / Restaurant Management May 1991 New York City Technical College Brooklyn, NY
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Resume Details

This is a real resume for a Executive & Consulting Chef in NY, New York with experience working for such companies as Brown Sugar Catering Ny, Nc, Fauchon The Tea Salon. This is one of the hundreds of Executive & Consulting Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Executive & Consulting Chef resume.

Previous Companies:

  • Brown Sugar Catering NY
  • NC
  • Fauchon The Tea Salon

Previous Job Positions:

  • Executive & Consulting Chef
  • Event Planner
  • Sales Associate
  • Hostess
  • Cook


  • Baltimore International Culinary College
  • New York City Technical College

Level of Education:

  • Associate of Arts

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