Gerrard Zolezi
Hamilton,USA
Summary
Dynamic and detail-oriented Manager and Professional Chef with over 35 years of extensive culinary and food service experience. Proficient in all aspects of the industry, with a solid foundation in hands-on roles across diverse settings, including restaurants, schools, conferences, nursing homes, and bakeries. Strong communication and culinary skills developed through successful collaborations with owners, franchisors, associates, guests, parents, and meeting planners. Committed to delivering exceptional service while fostering a collaborative environment that enhances team performance and elevates guest satisfaction.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Executive Chef of Private School
Chapin School
Princeton, NJ
01.2004 - Current
- Optimized cafeteria operations by managing marketing strategies and fostering vendor relationships.
- Achieved compliance with nutritional standards, enhancing overall dining satisfaction. Streamlined budget management for catering services, maximizing efficiency. Drove menu innovation, contributing to the success of campus catering events.
- Created and implemented seasonal menus, focusing on improving culinary offerings and catering to a variety of dietary preferences.
- Oversaw daily food preparation processes, fostering teamwork among kitchen staff to achieve consistent quality in all dishes.
- Encouraged teamwork and effective communication, fostering a supportive environment for all staff members.
- Ensured compliance with health department standards by maintaining a safe and sanitary work environment.
- Managed inventory control and financial reporting to enhance operational efficiency and accuracy.
- Integrated eco-friendly sourcing and waste management strategies within kitchen operations to promote environmental responsibility.
- Managed kitchen budget to optimize costs while delivering exceptional meal quality.
- Facilitated coaching for basketball and lacrosse teams to promote teamwork and enhance student athletic skills.
Regional Manager
Total Food Network
Rutherford, NJ
01.2002 - 01.2004
- Supervised the activities of 75 employees located in 3 separate commercial building stationed all over New Jersey (Ernst and Young in Woodbridge, Paychex in Piscataway, Meadows office in Rutherford, New York. Oversaw the inventory and ordering of food, equipment, and supplies and arranged routine maintenance of the restaurant, equipment, and facilities. Directed administrative and human resource functions of the business including recruitment of new employees and employee performance and training evaluation.
- Directed regional operations to optimize supply chain efficiency and minimize waste.
- Implemented strategic initiatives to enhance customer satisfaction across multiple locations.
- Mentored management teams on best practices in inventory control and food safety compliance.
- Developed training programs to elevate team performance and operational consistency.
- Managed budget, hired and assessed personnel
- Enhanced team performance by providing regular coaching, training, and performance feedback to staff members.
- Boosted regional sales by implementing targeted marketing strategies and fostering strong client relationships.
Executive Chef
Pierre’s Restaurant
South Brunswick, NJ
01.1996 - 01.2002
- Led culinary team in menu development and execution, ensuring high-quality dining experiences.
- Designed seasonal menus that reflect local ingredients and culinary trends.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Implemented food safety protocols to maintain compliance with health regulations.
- Collaborated with suppliers to source high-quality ingredients while managing costs effectively.
- Oversaw inventory management, optimizing stock levels and reducing shortages.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed Restaurant, Banquet Halls, Bakery and Deli on-site
- Streamlined kitchen operations to enhance efficiency and reduce food waste.
Education
B.A of Science - Culinary Management
Art Institute of Philadelphia
Philadelphia, P.A11-2008
Associates in Occupational/Culinary Studies - Culinary And Baking Arts
Culinary Institute of America
Hyde Park, N.Y01-1992
Skills
- Performance assessment
- Commitment to excellence
- Effective team leadership
- Talent acquisition and development
- Inventory control
- Culinary management
- Food safety practices
- Operational efficiency
- Client interaction
- Event planning and catering
- Financial tracking
- Menu design and Planning
- Budget management
Certification
- Certified Executive Chef
- Top Young Prospect in NYC at age 21
- Recognized by many magazines and Newspapers
- Cooked in France, Germany, Holland
- Cooked for many celebrities
- Trained under the famed: Daniel Boluud, Sam Hazen, David Burke, Andre Soltner
Accomplishments
Top young Prospect NYC
Timeline
Executive Chef of Private School
Chapin School
01.2004 - Current
Regional Manager
Total Food Network
01.2002 - 01.2004
Executive Chef
Pierre’s Restaurant
01.1996 - 01.2002
B.A of Science - Culinary Management
Art Institute of Philadelphia
Associates in Occupational/Culinary Studies - Culinary And Baking Arts
Culinary Institute of America
Summary of Qualification
- 34+ years experience in the Culinary Arts and Management of related concerns including training with some of the countries best chef’s
- Proven track record of achievement in customer service, menu development, P&L statements, and Budget Analysis
- Implemented Healthier Food/Beverage selections in the schooling environment. Introduced different flavors, cuisines, and seasonal products on a monthly basis in the corporate/schooling sectors.
- Adept in computer such as PowerPoint, Excel, Word, Chef Tec, Publisher, and RAP systems
- Incorporated healthier, more sustainable, innovative, and/or traditional culinary trends, seasonal availability of products and appropriate cooking techniques in developing menu ideas and flavors
- Expanded budgets for multiple units and tracked weekly labor
- Hired, trained and managed countless employees in all aspects of food and/or the kitchen environment
- Developed and built patron loyalty in all aspects of customer relations
- Consulted in Restaurant, Catering facilities and Nursing home projects.