Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Ben-galy L. Cisse

Brooklyn,USA

Summary

Dynamic professional with extensive culinary background and strong management and administrative skills. Passionate about delivering exceptional culinary experiences, overseeing operations, and ensuring top-notch customer service. Committed to driving success through innovative menu development, staff training, and operational efficiency. Eager to contribute diverse skill set to forward-thinking company dedicated to culinary excellence and customer satisfaction.

Overview

2026
2026
years of professional experience

Work History

Chef De Cuisine/ Chef De Parties /Sous Chef

  • Preparing meals and food to meet the specifications of guests in a timely manner
  • Properly measuring kitchen ingredients and food portions
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
  • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
  • Managing the kitchen inventory and ensuring supplies are fresh and of high quality
  • Ensuring proper food temperatures when cooking and proper storage afterward
  • Keeping the workstation and kitchen equipment clean, organized and sanitized
  • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Line Cook

  • Receiving food delivered and stocking shelves and refrigerators.
  • Work fast, clean and consistent.
  • Make a family meal for more than 20+ employees.
  • Take lead with prep and executing all events.
  • Produced specials and daily prep.
  • Open kitchen with daily checklists.
  • Teach, train cooks with following recipes and work properly.

Executive Chef

Legasea NY, Magic Hour, & Bar Moxy
07.2023 - Current
  • Menu Development for all Venues
  • Scheduling and ensuing proper staffing
  • Oversee all Venue and delegating Chefs on duties to ensure all Departments are covered
  • Hiring, Interviewing All HOH Line level & Chefs to ensure proper fit for the venues
  • Developing All events menu items and ensuring perfect executions
  • Ensuring all sous chefs and purchaser are well trained and up to speed with all SOPs
  • Weekly menu with FOH & HOH Management to address all issues and find solutions to benefit the business
  • Coaching all Employee up to company standards
  • Market run for fresh seasonal ingredients to implement to the menu and utilize for specials
  • Order, & Processing invoices and POs
  • Oversee End Of Month inventory for accuracy
  • All Other Previous experience within Tao is being utilized at Moxy time square

Executive Sous Chef

Sake No Hana
09.2022 - 07.2023
  • Menu engineering for The Fix, Silver Lining, and highlight room
  • Interviewing and hiring All HOH line level to ensure perfect candidate
  • Coaching All HOH Line level on all stations and ensuring food consistency
  • Recipe development and directions to ensure all Line Level can properly follow
  • Ensuring all events are excited to a higher standard
  • Processing all invoices and POs to make sure all vendors are paid out on time
  • Scheduling and accommodating all time off request and callout and finding coverage when needed
  • Ensuring payroll is completed daily to keep track of labor cost and overtime
  • Keeping track of food cost and food waste
  • Ensuring fire sheet and prep sheet is up to date with pars to avoid unnecessary prep and food waste
  • Communicate with GM and AGM with Ticket issues and any food issues related

Executive Sous Chef

Tao Downtown/ Tao Uptown
11.2020 - 09.2022
  • Focusing on learning asian cuisine and operations to for our new concept

Executive Chef

PHD Terrace at Dream Midtown hotel
09.2016 - 11.2020
  • Designing innovative restaurant menus to suit the theme of the restaurant
  • Designing new dishes to fit the menu and keeping customers returning to try new dishes
  • Developing menus and item pricing
  • Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date
  • Keeping the kitchen fully equipped with all the tools and inventory
  • Ensuring that the quality of food is consistently high and that hygiene standards are exceeded
  • Organizing, employing, training new staff and motivating staff in the kitchen and on the restaurant floor
  • Organizing budgets and finances for the kitchen
  • Assisting kitchen staff with food prep and recipe creation
  • Purchasing food and supplies from vendors approved by the company
  • Obtaining feedback on food and service quality, and handling customer problems and complaints
  • Hiring and training kitchen staff, such as sous chefs, cooks, food preparation workers, and dishwashers

Education

Certification in Culinary Arts - Culinary Arts

Star Career Academy
New York, NY
08.2016

Diploma -

Overbrook high school
Philadelphia, PA
06.2014

Skills

  • Cost Control
  • Excellent knowledge of culinary ingredients and practices
  • Technical cooking skills
  • Creative skills
  • Proven leadership skills
  • Ability to motivate staff
  • Ability to delegate tasks
  • Ability to work in challenging environments
  • Organizational skills
  • Administrative skills
  • Food hygiene
  • Food preparation qualifications
  • Culinary Experience
  • Banquet Experience
  • Leadership
  • Purchasing
  • Budgeting
  • Inventory Control
  • Quality Control
  • Time Management
  • Labor Cost Analysis
  • POs
  • Management
  • Teaching
  • Knife skills
  • Kitchen sanitation
  • Food safety
  • Leadership qualities
  • Vegetable cookery
  • Plating techniques
  • Seafood preparation
  • Sanitation protocols
  • Team management
  • Kitchen operations
  • Creativity and innovation
  • Butchery skills
  • Culinary expertise
  • Roasting methods
  • Grilling techniques
  • Menu development
  • Sauce making
  • Recipe creation
  • Budgeting and cost control
  • Culinary techniques
  • Menu pricing strategy
  • Cost reduction
  • Inventory rotation
  • Menu planning
  • Food safety regulations
  • Kitchen management
  • Menu supervision
  • Cost control and budgeting
  • Vendor relations
  • Allergy awareness
  • Professional networking
  • Food handlers card
  • Teamwork
  • Teamwork and collaboration
  • Problem-solving
  • Time management
  • Attention to detail
  • Problem-solving abilities
  • Multitasking Abilities
  • Team building and development

Languages

English
Native or Bilingual
French
Full Professional

Timeline

Executive Chef

Legasea NY, Magic Hour, & Bar Moxy
07.2023 - Current

Executive Sous Chef

Sake No Hana
09.2022 - 07.2023

Executive Sous Chef

Tao Downtown/ Tao Uptown
11.2020 - 09.2022

Executive Chef

PHD Terrace at Dream Midtown hotel
09.2016 - 11.2020

Diploma -

Overbrook high school

Chef De Cuisine/ Chef De Parties /Sous Chef

Line Cook

Certification in Culinary Arts - Culinary Arts

Star Career Academy

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Ben-galy L. Cisse