Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with French, Spanish, Italian, and Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English and Spanish skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Hi, I’m
Geraldo DeJesus
Executive Chef
Larchmont,NY
Summary
Overview
27
years of professional experience
Work History
North End Tavern
Executive Chef Partner
04.2017 - Current
Job overview
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
Patsy's Italian Kitchen
Executive Chef
03.2015 - 04.2017
Job overview
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Chef
11.2009 - 10.2014
Job overview
- Responsible for developing seasonal menus as well in-house catering menus for a 130-seat restaurant
- Maintained all ordering, keeping food costs to 30%, controlling labor costs to no higher than 15%
- Butchered of all proteins, sauces, soups, specials and all daily aspects of kitchen duties
- Emphasis on using seasonal items to ensure quality and control.
Saju Bistro
Executive Chef
07.2006 - 11.2009
Job overview
- Part of opening team for 3-star restaurant
- Hired staff of 12 chefs, 2 sous chefs and a morning prep crew
- Maintained low food cost and labor cost at required corporate standard
- Responsible for daily ordering of fish, meats, and produce
- Developed tasting menus for in house catering and developing seasonal menus for al la Carte service.
Trinity Grille & Bar
Executive Chef
02.2004 - 07.2006
Job overview
- Developed specials for lunch and dinner a la carte service
- Trained kitchen staff with all daily preparation and maintained a certified safe kitchen
- Responsible for weekly inventory and ordering from a variety of purveyors
- Daily butchering of whole beast and variety of seafood, utilizing of all cuts for stocks and soups
- Oversaw weekly scheduling for staff of 14 employees
- Worked sauté and grill for 160-seat, high volume restaurant.
Larchmont Yacht Club
Sous Chef
10.2002 - 02.2004
Job overview
- Created menus for premiere country club events, clambakes, corporate functions, weddings, etc
- Responsible for scheduling staff of 16 chefs, 6 dishwashers and 12 prep and utility personnel
- Trained staff to work all stations in a la carte service restaurant and production of catering events
- Managed daily ordering of product and monthly inventory of merchandise.
1200 Ocean Grill
Sous Chef
06.1998 - 09.2002
Job overview
- Responsible for all aspects of daily meal preparations
- Created menus geared toward using fresh variety of seafood
- Trained staff to be proficient at all stations within kitchen
- Developed daily specials for high volume, upscale seafood restaurant
- Ordered all produce, fish and meats and maintain in-house garden.
Freelance
Chef
08.1996 - 05.1998
Job overview
- Completed various stages throughout Europe and South East Asia
Education
Hofstra University,William Angliss CulinaryLong Island, Melbourne Australia
University Overview
Skills
- Resource Management
- Kitchen Equipment Operation
- Food Preparation and Safety
- Dish Preparation
- Employee Training
- Order Delivery Practices
- Process Improvement
- Coaching and Mentoring
Accomplishments
Accomplishments
Traveled the world working as a Chef, studying abroad in Melbourne Australia. Learning all that I could possibly learn.
I come from a Family of chefs, my grandmother and father both worked in the industry so at a young age I knew exactly what I was born to do. Nothing brings me more joy than cooking for people I am truly blessed to be a Chef!
Languages
English, Spanish
Native or Bilingual
Timeline
Executive Chef Partner
North End Tavern
04.2017 - Current
Executive Chef
Patsy's Italian Kitchen
03.2015 - 04.2017
Executive Chef
11.2009 - 10.2014
Executive Chef
Saju Bistro
07.2006 - 11.2009
Executive Chef
Trinity Grille & Bar
02.2004 - 07.2006
Sous Chef
Larchmont Yacht Club
10.2002 - 02.2004
Sous Chef
1200 Ocean Grill
06.1998 - 09.2002
Chef
Freelance
08.1996 - 05.1998
Hofstra University,William Angliss Culinary
Similar Profiles
Sydney BenzineSydney Benzine
Server at Redstones North End TavernServer at Redstones North End Tavern
Naeem McCastleNaeem McCastle
Back of House Manager at North End Bar & GrillBack of House Manager at North End Bar & Grill
Kaia LaMorreKaia LaMorre
Bakery Assistant at North End Baking Co.Bakery Assistant at North End Baking Co.
Amber FernandezAmber Fernandez
Customer Service Associate at WalgreensCustomer Service Associate at Walgreens
Yahaira (Jay) RodriguezYahaira (Jay) Rodriguez
Leasing Specialist at Capstone Properties LLCLeasing Specialist at Capstone Properties LLC