Alexandre Tchernikov
Thornwood,NY
Summary
A seasoned Executive Chef, I bring a proven track record of culinary excellence and innovation from my tenure at Sage Catering Co. Specializing in menu development and cost control, I excel in creating memorable dining experiences while mentoring teams for peak performance. My expertise in food safety and strong work ethic has consistently enhanced customer satisfaction and operational efficiency. Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations. Innovative Desired Position with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation. Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
26
26
years of professional experience
Work History
Executive Chef
Sage Catering Co
10.2020 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
Executive Chef
Orange Grill Restaurant
07.2018 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Executive Chef
Fandorin Restaurant San Fransisco
08.2008 - 06.2018
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Executive Sous Chef
Tao NYC
05.2006 - 06.2008
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
Executive Sous Chef
Aqua Grille NYC
04.2004 - 03.2006
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Executive Sous Chef
Eleven Madison Park
10.2000 - 07.2003
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Line Cook
Battery Park Restaurant
07.1999 - 06.2000
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Line Cook
Alinea Restaurant
10.1998 - 01.1999
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Education
Associate Degree In Culinary Arts - Culinary Arts
French Culinary Institute
Manhattan01.1999
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- ServSafe Certification
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Operations Management
- Customer Service
- Kitchen Operations Oversight
- Kitchen Staff Management
- Food Prep Planning
- Vendor Relationship Management
- Special Events
- Catering and Events
- Staff Training
- Coaching and Mentoring
- Creative Thinking
- Food pairing
- Hygiene Policy Implementation
- Inventory Management
- Banquets and catering
- Staff Scheduling
- Dietary Restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to Detail
- Nutrition knowledge
- Recruitment and Onboarding
- Recipes and menu planning
- Staff Management
- Fine Dining
- Menu Supervision
- Food Service Safety Training
- Forecasting and planning
- Resource Management
- Allergy awareness
- Order Management
- Policy Development
- Waste Reduction
- Recipe Development
- Workflow Optimization
- Sanitation Standards
- Customer Retention
- Fine-dining expertise
- Restaurant Operations
- Purchasing management
- Performance Assessments
- BOH Operations
- Problem and Complaint Resolution
- Equipment Maintenance
- Quality Assurance
- Process Improvements
- Plating and Garnishing
- Food spoilage prevention
- Food Stock and Supply Management
- Vendor Relations
- Recipe Management
- Order delivery practices
- Performance Improvement
- Productivity Optimization
- Food and Beverage Service
- Portion and cost control
- Team Training
- Kitchen Equipment Operation
- Vendor Sourcing
- Food Production
- Quality Control
- Team Collaboration
- Vendor relationships
- Operational Oversight
- Project Management
- Food Preparing, Plating, and Presentation
- Staff Supervision and Coordination
- Sanitation coordination
- Food and beverage pairing
- Dish preparation
- Business operations oversight
- Culinary techniques
- Menu pricing
- Food preparation techniques
- Budgeting and cost control
- Decision-Making
- Delegating Work
- Signature dish creation
- Purchasing
- Staffing
- Ingredients Selection
- Performance review
- Kitchen equipment operation and maintenance
- Regulatory Compliance
- Sanitation Guidelines
- Presentation management
- Meal Preparation
Timeline
Executive Chef
Sage Catering Co
10.2020 - Current
Executive Chef
Orange Grill Restaurant
07.2018 - Current
Executive Chef
Fandorin Restaurant San Fransisco
08.2008 - 06.2018
Executive Sous Chef
Tao NYC
05.2006 - 06.2008
Executive Sous Chef
Aqua Grille NYC
04.2004 - 03.2006
Executive Sous Chef
Eleven Madison Park
10.2000 - 07.2003
Line Cook
Battery Park Restaurant
07.1999 - 06.2000
Line Cook
Alinea Restaurant
10.1998 - 01.1999
Associate Degree In Culinary Arts - Culinary Arts
French Culinary Institute
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