Frederick Kormann
Kingston,NY
Summary
Dedicated foodservice professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
27
27
years of professional experience
Work History
Food Stylist
Self Employed Services
11.2021 - Current
- Prepared and displayed high-quality and visually pleasing foods and collections.
- Deployed variety of techniques to present esthetically pleasing food without focusing on consumption of food.
- Enhanced visual appeal of dishes and food by selecting plates, table linens, utensils, and food preparation products that perfectly complemented food.
- Arranged food to present appetizing appearance for photographic purposes.
- Planned project concepts by researching and studying information.
Head Chef
Brett Corp Dba The Would Restaurant
Highland, NY
08.1999 - 09.2021
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
M&D Bear Corp, Dba Boulevard Grille
Mahawah, NJ
11.1999 - 04.2002
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Assistant Manager
Denville Seafood
Denville, NJ
02.1997 - 01.1999
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY09.2000
Bachelor of Science - Philosophy
Montclair State University
Montclair, NJ01.1998
Skills
- Scope of Work Development
- Food Science
- Food Photography
- Design Concepts Development
- Critical Thinking
- Standards Compliance
- Large-Scale Events Planning
- Kitchen Operations
- Ingredient Selection
- Quality Assessments
- Inventory Rotation
- Vendor Relationships
- Staff Supervision and Coordination
- Cleaning and Sanitation
- Contamination Prevention
- Recipe Development
- Quality Control and Oversight
- Budgeting and Cost Control
- Scheduling Equipment Repairs
- Forecasting and Planning
- Coordinating Kitchen Staff
- Special Events and Catering
- Food Preparing, Plating and Presentation
- Inventory and Supply Management
- Portion Standards
- Health Department Standards
Timeline
Food Stylist
Self Employed Services
11.2021 - Current
Sous Chef
M&D Bear Corp, Dba Boulevard Grille
11.1999 - 04.2002
Head Chef
Brett Corp Dba The Would Restaurant
08.1999 - 09.2021
Assistant Manager
Denville Seafood
02.1997 - 01.1999
Associate of Arts - Culinary Arts
Culinary Institute of America
Bachelor of Science - Philosophy
Montclair State University
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