Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Francis Englert

Scotch Plains

Summary

Dynamic, self-motivated culinary professional with exceptional people skills and project-management experience. Seeking new challenges and continued skill building, with a passion for service and learning/personal growth.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Chef De Partie

Darby Road Public House
11.2018 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained incoming kitchen staff to perform various preparation tasks and maintain supply levels.
  • Demonstrated strong multitasking abilities, managing one or more stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

Line Cook

Maialino
04.2017 - 04.2018
  • Working under Executive Chef Jason Pfeiffer at acclaimed Union Square Hospitality Roman-American bistro, serving 200+ covers nightly
  • Set up and prepared mise-en-place and dishes for various stations, incliuding salumi/antipasto, garde manger, hot appetizers, and pasta

Line Cook/Chef De Tournant

Empellon
12.2016 - 04.2017
  • Part of opening team under chef/owner Alex Stupak at NY Times three-star modern Mexican restaurant serving 200+ covers
  • Responsible for preparation of mise-en-place and dishes for tortilla and meats stations
  • Assisted in on-site restaurant-group commissary operations, including including large-scale preparation of tortillas and specialty salsas for multiple stores in group

Line Cook

John Dory Oyster Bar/The Breslin Bar & Dining Room
11.2015 - 12.2016
  • Working at Michelin-starred restaurants in same group both located in Ace Hotelserving 150+ covers nightly, specializing in high-end sustainable seafood/small plates and English gastropub fare, respectively
  • Responsible for preparation of mise-en-place and dishes for various stations, including baking, dessert preparation, and fish and meat butchery

Intern/Line Cook

Park Avenue Seasonal
02.2015 - 11.2015
  • Training/Working at acclaimed New American restaurant (Quality Branded Group) with fully-seasonally-rotating menu/concept, serving 200-300 covers nightly
  • Responsible for preparation of mise-en-place and dishes for various stations, including garde manger, entremetier, and grill/plancha

Tournant

The Carlyle Hotel
08.2014 - 12.2014
  • Responsible for fish and meat butchering and cold-preparation for various stations in fast-paced main kitchen (French/American fine dining) of luxury Manhattan hotel

Education

Bachelor of Arts - English/Modernism

University of Pennsylvania
Philadelphia

Associate of Arts - Culinary Arts

International Culinary Center
New York, NY
09-2015

Skills

  • Efficient Kitchen Organization
  • Effective, Forceful Communication Abilities (Written and Oral)
  • Superior Plating and Presentation Skills
  • Superlative Knife Techniques
  • Special Events and Catering
  • Pastry and Barista Experience
  • High-Pressure Management and Non-Culinary Work Experience

Certification

  • Food Protection Manager Certification - ServSafe
  • NYC Food Handlers Certification
  • EMT Certification - National Registry of Emergency Medical Technicians (NREMT)

Languages

English
Native or Bilingual
Spanish
Elementary
German
Elementary

Timeline

Chef De Partie

Darby Road Public House
11.2018 - Current

Line Cook

Maialino
04.2017 - 04.2018

Line Cook/Chef De Tournant

Empellon
12.2016 - 04.2017

Line Cook

John Dory Oyster Bar/The Breslin Bar & Dining Room
11.2015 - 12.2016

Intern/Line Cook

Park Avenue Seasonal
02.2015 - 11.2015

Tournant

The Carlyle Hotel
08.2014 - 12.2014

Bachelor of Arts - English/Modernism

University of Pennsylvania

Associate of Arts - Culinary Arts

International Culinary Center

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Francis Englert