Summary
Overview
Work History
Education
Skills
Certification
Languages
Work Availability
Accomplishments
Timeline
Generic
FRANK SCHATTAUER

FRANK SCHATTAUER

Roxbury Crossing,MA

Summary

To obtain a position where my education and experience will be utilized to the greatest potential. QUALIFICATIONS Experienced in a wide range of restaurant settings, including small/large and casual/high- end, Deli and Grocery Proven communications skills with staff and customers; team player
 Strong work habits. Comfortable in a high energy, multi-tasking environment. Organized and efficient. Highly trained and talented in special diets, Vegan and Vegetarian, food trends, catering and banquets, event planning and development
 Culinary Degree Germany
 Staff training and supervision Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.

Overview

36
36
years of professional experience
1
1
Certification
2
2
Languages

Work History

Head Chef / Discharged / COVID

Pembertonfarms
10.2023 - 06.2023
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Head Chef

Pemberton Farmers Market
01.2018 - 04.2021
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Created recipes and prepared advanced dishes.

Executive Chef

The Livingroom
01.2013 - 06.2018
  • Best presentation ‘Chili Cup’ Boston 2016
  • Second Price ‘Brunch Battle’ Boston 2017
  • First Price ‘Brunch Battle’ Boston 2018
  • First Price ‘Taste Of The North End’ 2018
  • Started as Line Cook 2013 , after Head Chef left I had the opportunity to become the Head Chef/working Chef mid 2016
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Established and maintained open collaborative relationships with the kitchen team
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and dinning area
  • Highly skilled in final plate preparation with authentic presentation
  • Updated and improved the existing menu
  • Supervised line cooks Supervised daily kitchen operation
  • Initiate and maintain excellent vendor relationships
  • Perform monthly inventory
  • Created new Menus twice a year, Plate and recipe costing, Menus design

Head Chef

570 Market
01.2011 - 04.2013
  • Started as second chef and Deli person, trained in making Sandwiches, Barista, Planned and created menus, supervised and trained new employs, open and close store, baking, cooking, Vegan, Vegetarian and Gluten Free food, created my own Recipes, washed Dishes, ordering
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Cooked memorable dishes that brought new customers into establishment.

Chef – Head Chef

STORK CLUB
01.2009 - 01.2010
  • Started as Line Cook in August 2009 and became Head Chef in March 2010 Planned and created all menus; supervised preparation to meet high standards of customer satisfaction
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Assisted with budget management and financial reporting tasks, contributing to the overall success of the restaurant''s operations.
  • Managed daily kitchen operations in Head Chef''s absence, ensuring smooth service during peak hours.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Sous Chef

Café D
01.2007 - 01.2008
  • Supervised assigned staff with certain food preparation responsibilities as directed by the executive chef, food planning, preparation, quality control, cleaning and maintenance of galley, and maintains highest possible food standards

Sale Associate

Macy’s Boston, Tommy Hilfiger
01.2000 - 01.2004
  • Increased sales revenue by building strong rapport with customers and recommending appropriate products based on their needs.
  • Boosted customer satisfaction levels through exceptional service, addressing concerns promptly, and providing a welcoming store environment.
  • Developed new client relationships by actively engaging with potential customers and highlighting the benefits of our product offerings.
  • Achieved monthly sales targets consistently by implementing effective sales strategies and maintaining a high level of product knowledge.

Fashion Merchandiser

Nautica America
01.1994 - 01.1999
  • Increased sales by creating eye-catching visual merchandising displays for seasonal promotions and trends.
  • Collaborated with designers and buyers to curate balanced product assortments that resonated with target customers.
  • Enhanced store appearance by consistently maintaining clean, organized, and visually appealing merchandise presentations.
  • Established relationships with vendors to secure competitive pricing and discounts.

Chef

ARA Services, EXXON < REYNOLDS TOBACCO < BUNDESKANZLERAMT
01.1991 - 01.1992
  • Prepared variety of meals daily for this large catering company which produced meals for thousands of people daily
  • Cooking included salads, soups, entrees, desserts
  • Praised for preparing fresh dishes with balanced flavors.
  • Maintained high level of cleaning and sanitation standards
  • Increased customer satisfaction by consistently delivering high-quality catering services for various events.
  • Managed food inventory effectively, reducing waste and minimizing food costs.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Training Chef

Mesumer Landhaus
01.1987 - 01.1990
  • Three years intensive training in restaurant and kitchen operations
  • Contributed to menu planning with innovative recipe ideas and suggestions for seasonal ingredients.
  • Adapted quickly to new recipes and ingredient substitutions, showcasing flexibility and resourcefulness in the kitchen.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Suggested actionable improvements to streamline training procedures.
  • Worked at all stations in the kitchen
  • Assisted chef in preparation of banquets
  • Created cheese, fruit and dessert platters
  • Ensured all cleaning and sanitation standards were met

Education

Associate Degree in Culinary Art - Culinary Science

Industry Und Handelskammer Muenster
Muenster, Germany, NRW
07.1990

Skills

  • Dependable and Responsible
  • Team building
  • Decision-Making
  • Fluent in German
  • Calm Under Pressure
  • Food Spoilage Prevention
  • Cooking Skills
  • Menu Planning
  • Company Quality Standards
  • Food Safety Regulations
  • Culinary Staff Management
  • Portion Sizes
  • Proper Food Storage
  • Supply Ordering
  • Disciplinary Action
  • Dish Preparation

Certification

  • ServSafe Certification 2020
  • Certified Allergen Awareness Training 2019
  • Licensed Gluten Free / Vegan

Languages

German
Native or Bilingual
English
Professional Working

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments

  • Created signature dish which generated high-interest and became best-selling dinner entrée .
  • Prepared up to 500 meals, including appetizers and desserts, for high-volume catering event.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of up to 20
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Supervised team of 20 staff members.

Timeline

Head Chef / Discharged / COVID

Pembertonfarms
10.2023 - 06.2023

Head Chef

Pemberton Farmers Market
01.2018 - 04.2021

Executive Chef

The Livingroom
01.2013 - 06.2018

Head Chef

570 Market
01.2011 - 04.2013

Chef – Head Chef

STORK CLUB
01.2009 - 01.2010

Sous Chef

Café D
01.2007 - 01.2008

Sale Associate

Macy’s Boston, Tommy Hilfiger
01.2000 - 01.2004

Fashion Merchandiser

Nautica America
01.1994 - 01.1999

Chef

ARA Services, EXXON < REYNOLDS TOBACCO < BUNDESKANZLERAMT
01.1991 - 01.1992

Training Chef

Mesumer Landhaus
01.1987 - 01.1990

Associate Degree in Culinary Art - Culinary Science

Industry Und Handelskammer Muenster

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FRANK SCHATTAUER