Bruce Vatske
Farmingville
Summary
Skilled Catering Chef with over 30 years of experience providing rich customer experiences and specific menus for guests with numerous competing requests, often simultaneously. Creative multitasker assessing circumstances and adapting accordingly in real-time. Versatile menu designer with conscious, deliberate, and theme-based creativity with a variety of food types, styles and displays.
Overview
43
43
years of professional experience
Work History
Catering Chef/Owner
That Couple Catering NY
2019.01 - Current
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
Catering Chef/Server/Bartender
Corrine's Concepts In Catering
2010.06 - 2018.06
- Collaborated with event planners for seamless execution of catered functions, resulting in positive client feedback.
- Provided excellent client service before, during, and after the event.
- Specialized in fabulous food quality and presentation.
Assistant General Manager
The Crescent Club
1993.04 - 1996.08
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Increased customer satisfaction by addressing and resolving concerns promptly.
- Trained opening team of multi-million dollar facility in F-and-B service and knowledge, oversaw catering events, and weddings, and ran day-to-day operations.
- Specialized in working with the Executive Chef at the expo to ensure high-quality food before being delivered to every table.
Front of the House Manager
Sign Of The Dove Restaurants
1992.04 - 1993.04
- Ran 2 restaurants: Arizona 206 and Contra Punto; owned by the same owners as Sign of the Dove and Ecce Panis.
- Scheduled all shifts for servers, bussers, bartenders, barbacks, kitchen staff, and hostesses.
- Ensured high levels of customer service by motivating staff.
- Ran daily shift meetings.
- Made and served shift meals.
Restaurant Manager
TGI Friday's Restaurant
1982.01 - 1992.04
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Was Purchasing Steward, busboy, waiter, head waiter, training waiter, bartender, host, prep cook, line cook, kitchen supervisor, assistant kitchen manager
Education
Bachelor of Science - Hotel/Restaurant Administration
New York Institute of Technology
Old Westbury, NY05.1988
Skills
- Cleaning practices
- Food Pairings
- Kitchen Organization
- Cooking methods
- Safe Food Handling
- Sanitation Practices
Timeline
Catering Chef/Owner
That Couple Catering NY
2019.01 - Current
Catering Chef/Server/Bartender
Corrine's Concepts In Catering
2010.06 - 2018.06
Assistant General Manager
The Crescent Club
1993.04 - 1996.08
Front of the House Manager
Sign Of The Dove Restaurants
1992.04 - 1993.04
Restaurant Manager
TGI Friday's Restaurant
1982.01 - 1992.04
Bachelor of Science - Hotel/Restaurant Administration
New York Institute of Technology
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