Christopher Chasse
Hamden,CT
Summary
I have been in the culinary field for over 20 years. Knowledgeable in many aspects of food preparation and presentation. Always striving to learn new techniques and apply them when possible. I consider myself to be dependable, self-reliant, and out-going
Overview
10
10
years of professional experience
Work History
Director of Catering
SAGE Dining Services
08.2022 - 11.2024
- Working closely with clients for their catering needs. Scheduling staff, billing events, working events as needed regarding set-up and clean-up.
- Inventory, ordering certain stock for catering. Creating unique catering displays as per the clients wishes.
- Catered a wide variety of functions.
- Alumni Weekend with over 1000 guests
- Parent & Family Weekend with over 500 guests
- Board of Trustees Dinners
- Department Dinners
- Graduation with over 2500 guests
- As well as smaller events.
- Guest Speaker lunches, department meetings, student activities. etc.
Assistant Food Service Manager
SAGE Dining Services
08.2021 - 08.2022
- Work closely with Executive Chef on menu planning and production, for catering events.
- Assist Catering Director with event planning and execution.
- Preform opening and closing duties.
- Supervised a staff of 15 - 20.
- Practiced safe work habits and encouraged staff to do same.
- Reviewed customer feedback regularly to identify areas of improvement in service quality or menu offerings.
- Collaborated with executive chef to develop new menu items, resulting in increased sales and positive feedback from customers.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
- Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
Director of Catering
Chartwells
03.2018 - 10.2020
- Company Overview: Quinnipiac Dining
- Assumed control of a $2 million catering account, going into the busiest time of the Spring Semester with no training
- Maintained a 'business as usual' attitude from day one
- Managing two locations that included, 7 day a week operations
- Schedule has been consistent with the needs of the business
- Responsible for functions from 50 - 4000 guests
- Managed several award receptions, induction ceremonies, memorial services, VIP plated receptions, Commencements, open houses, orientations and other various receptions
- Since taking temporary control, business has increased drastically
- All catering orders have been accepted unless resources would not allow us to
- Managed a staff of 15, 2 catering chefs, 1 assistant
- Communicate daily with the staff to ensure customer satisfaction
- Work closely with other unit Directors where catering is handled
- Process catering orders, billing and minimal ordering
- Work closely with clients to maintain professional relationships and ensure their events are flawless
- To date, feedback from clients has been extremely positive
- Quinnipiac Dining
Director of Dining
Chartwells
08.2016 - 03.2018
- Company Overview: Bobcat Den
- Duties included but not limited to, managing staff of 30, 3 supervisors, and 15 student employees
- Scheduling, ordering, inventory, monetary reconciliation
- Managing production, labor, food cost and waste
- Consistently met and beat sales, food cost averaged 35-38%
- Maintained C-store section
- Work schedule averaged 6 days per week, 12-14 hours per day
- All required management training has been completed
- Bobcat Den
Executive Chef Manager
Flik ISD
08.2015 - 06.2016
- Duties include: 'Hands On' managing a kitchen staff of 10 including monitoring staff schedule and direct client contact
- Menu planning including ordering, inventory, and working within budget
- Implementing and assessing new policies and procedures
- Additional duties included catering and marketing for client
- Experience also included self-audits of serving areas and HACCP Training
Cook
Chartwell's Dining
10.2014 - 05.2015
- Company Overview: Quinnipiac University
- Duties included: Managing 'Outtakes' - Preparing, packaging, and maintaining 'to go' meals of various variety for students; ensuring quality control and portion consistency of the meals
- Assisting with preparation and dinner services
- Filling in wherever and whenever necessary
- Quinnipiac University
Education
Associate -
Connecticut Culinary Institute
Farmington, CTSkills
- American cuisine
- French cuisine
- Culinary techniques
- Wedding cake building
- Cake decorating
- Dessert creation
- Gluten-free cooking
Timeline
Director of Catering
SAGE Dining Services
08.2022 - 11.2024
Assistant Food Service Manager
SAGE Dining Services
08.2021 - 08.2022
Director of Catering
Chartwells
03.2018 - 10.2020
Director of Dining
Chartwells
08.2016 - 03.2018
Executive Chef Manager
Flik ISD
08.2015 - 06.2016
Cook
Chartwell's Dining
10.2014 - 05.2015
Associate -
Connecticut Culinary Institute
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