Chris Longo
Chef
Jersey City,NJ
Summary
Accomplished Chef De Cuisine with a proven track record at Piggyback NYC/Pig And Khao by Leah Cohen, showcasing expertise in food cost management and team leadership. Excelled in executing large-scale events and maintaining quality under budgetary constraints. Skilled in Margin Edge and Excel, fostering a collaborative environment, and driving culinary excellence with a keen eye on food and labor costs.
Overview
9
9
years of professional experience
Work History
Chef De Cuisine
Piggyback NYC/Pig And Khao
11.2020 - Current
- Opened and helped design restaurant and kitchen as well as higher and build kitchen team
- Oversaw sister location Pig and Khao for periods of need
- Maintained food cost at 23-25%
- Maintained labor costs under 26% of food sales
- Executed 50-200 person events on a regular basis
- Hired, managed, and trained kitchen staff.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Worked side by side with Chef Leah Cohen for many events/social media opportunities
Chef De Cuisine
Piggyback Bar
09.2018 - 10.2020
- Opened location with the company, oversaw and helped build and design kitchen
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Maintained food and labor costs
- Hired, managed, and trained kitchen staff.
Executive Sous Chef
Battello
06.2016 - 08.2018
- Executed high volume dinner services of 100-400 people
- Worked side by side with Executive Banquet Chef to execute large events and weddings on a weekly basis
- Created daily specials
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Sous Chef
Brassiere De Paris
01.2015 - 02.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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 junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Education
Associate of Arts - Culinary Arts
French Culinary Institute
NYC 05.2001 -
Skills
- Proficient in Margin Edge and other food cost management programs
- Excell/Sheets
- Food Handlers card
Timeline
Chef De Cuisine
Piggyback NYC/Pig And Khao
11.2020 - Current
Chef De Cuisine
Piggyback Bar
09.2018 - 10.2020
Executive Sous Chef
Battello
06.2016 - 08.2018
Sous Chef
Brassiere De Paris
01.2015 - 02.2016
Associate of Arts - Culinary Arts
French Culinary Institute
05.2001 -
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