Andrew Berks
Mount Laurel,NJ
Summary
Dedicated food service professional well-versed in food and beverage operations and guest services. Experienced in managing large-scale events or intimate gourmet dining. Successful at building relationships with customers to increase loyalty and repeat business. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all types of cuisines, sourcing ingredients, controlling budgets and boosting restaurant or catering profiles.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Executive Chef
Betty The Caterer
2006.09 - 2024.01
- Responsibilities include overseeing and executing all culinary aspects of the catering facility including menus, maintaining food and labor costs, and staff development
- Have catered to Presidents, Presidential candidates, political leaders and socialites.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Cooked for large groups of people and managing various types of food for large events.
- Directed all food tastings and taste tests.
- Collaborated with event planners, ensuring seamless coordination of food preparation and presentation.
- Achieved successful large-scale catered events with precise timeline management from preparation to final cleanup.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Managed time efficiently in order to complete all tasks within deadlines.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created visually appealing plate presentations, enhancing the overall dining experience for our guests.
Executive Chef
Penns Landing Caterers
2002.08 - 2005.04
- Located in the Sheet Metal Union Building on the banks of the Delaware River
- Responsibilities include overseeing and executing all culinary aspects of the catering facility including menus, maintaining food and labor costs, and staff development
- Have catered to Presidents, Presidential candidates, political leaders and socialites.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
The Down Town Club
2000.05 - 2002.01
- A premier catering and conference center located in historic Philadelphia
- Forecasted to do 2.4 million in food and beverage revenue
- Executive responsibilities include purchasing and receiving maintaining food and labor costs along with staff motivation and development hosted the American Academy of Chefs dinner and received the golden toque award for culinary excellence.
Executive Chef
RADISSON TWELVE CAESARS
- 250 room 4 star luxury hotel located on City Line Ave., Philadelphia's 'Golden Mile'
- 30,000 square feet of meeting and banquet space
- Forecasted to do 4 million in food and beverage revenue and 1 million in Delmonico's restaurant
- Responsible for budget and cost control, menus, daily operation of restaurant and banquet kitchens.
Executive Sous Chef
PARK HYATT
1996.12 - 2000.02
- 4 star 4 diamond hotel
- 172 French renaissance style luxury guest rooms in the center of the prestigious historical, cultural and theatre district on the 'Avenue of the Arts' 25,000 square feet of meeting facilities accommodating up to 2,000 people
- 9 million food & beverage division includes founder's restaurant, voted top 50 restaurants in the United States by Conde Nast Traveler and banquet operations generating $6 million in revenue
- Responsible for budget & cost control, staff motivation & leadership, encouraging total commitment to excellence through training
- Development & staff empowerment.
Chef Garde Manager
THE BELLEVUE HOTEL
1996.01 - 1996.12
- Responsible for restructuring -by adding & changing existing systems of operation which included ordering, receiving, scheduling, presentations, training of employees, and opening direct means of communication with the operational departments.
Chef De Cuisine
FOUNDERS RESTAURANT The Bellevue Hotel
1990.09 - 1996.01
- Voted top 50 restaurant in United States
- Recipient of Dirona Award
- Responsible for overseeing and executing the daily operation of the restaurant & room service and creating artistic menus and presentations.
Education
Associate in Specialized Technology - Culinary Arts
THE RESTAURANT SCHOOL
Philadelphia, Pennsylvania05.1990
Skills
- Catering Experience (20+years)
- Fine dining restaurant experience
- Time management
- Labor Cost Analysis
- Banquet Experience
- Computer skills
- Kitchen Management
- ServSafe Certification
- Portion and cost control
- Staff Supervision
- Menu development
- Vendor relationships
- Creative Thinking
- Garnishing and Plating
- Team Leadership
- Kitchen Equipment Operation
Certification
- ServSafe 07/2025
*Conflict Deescalation
* Covid Precautions
* Allergens
- Food Handler Certification
- FSMC
Timeline
Executive Chef
Betty The Caterer
2006.09 - 2024.01
Executive Chef
Penns Landing Caterers
2002.08 - 2005.04
Executive Chef
The Down Town Club
2000.05 - 2002.01
Executive Sous Chef
PARK HYATT
1996.12 - 2000.02
Chef Garde Manager
THE BELLEVUE HOTEL
1996.01 - 1996.12
Chef De Cuisine
FOUNDERS RESTAURANT The Bellevue Hotel
1990.09 - 1996.01
Executive Chef
RADISSON TWELVE CAESARS
Associate in Specialized Technology - Culinary Arts
THE RESTAURANT SCHOOL
- ServSafe 07/2025
*Conflict Deescalation
* Covid Precautions
* Allergens
- Food Handler Certification
- FSMC
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