Jay Patrick Zayac
Cherry Hill,NJ
Summary
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
12
12
years of professional experience
Work History
Executive Chef
Genuine Foods
Mount Laurel, New Jersey
06.2023 - Current
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Chef Manager
Eurest Dining Services
Burlington , NJ
04.2017 - 07.2024
- Cost Control and weekly Menu specials
- Budget control with use of cost tracking guides to keep track of direct purchases to ensure monthly food cost were kept within the monthly and yearly budgets
- Upholding Standards with freshness of product and seasonal options
- Keeping Daily, Weekly and Monthly temperature control logs
- Operating an Employee Café with daily revenue of $3000
- Labor control and time management
- Weekly and monthly Safety inspections prepares with yearly State and County Health Department readiness
- Held Bi-weekly in-services and trainings for frontline team members
- Held a monthly Chefs table in the dining room showcasing a signature or seasonal dish
Chef Manger
Sodexo
Dayton, NJ
03.2016 - 04.2017
- Cost Control and weekly Menu specials
- Budget control with use of cost tracking guides to keep track of direct purchases to ensure monthly food cost were kept within the monthly and yearly budgets
- Upholding Sodexo Standards with freshness of product and seasonal options
- Keeping Daily, Weekly and Monthly temperature control logs
- Operating an Employee Café with daily revenue of $1,600
- Labor control and time management
- P&L account Food Cost of 34%
Executive Chef
Sodexo
South Brunswick, NJ
04.2015 - 03.2016
- Cost Control and weekly Menu specials
- Budget control with use of cost tracking guides to keep track of direct purchases to ensure monthly food cost were kept within the monthly and yearly budgets
- Upholding Sodexo Standards with freshness of product and seasonal options
- Keeping Daily, Weekly and Monthly temperature control logs
- Operating an Employee Café with daily revenue of $1200
- Labor control and time management
- P&L account Food Cost of 46%
Assistant Restaurant Chef
Harrah’s Resort and Showboat
Atlantic City, NJ
05.2013 - 04.2015
- Menu planning including offering daily specials, holiday, and monthly special menus
- Specialized menu in authentic gourmet Mexican recipes
- Budget control with use of cost tracking guides to keep track of direct and in house purchases to ensure monthly food cost were kept within the monthly and yearly budgets
- Expeditor on the hot line to ensure that all orders are completed accurately under the allotted time
- Assisted the Restaurant Chef in managing all kitchen staff and operations
- 3000 daily revenue
- P&L 35% Food cost
- Assisted the Restaurant Chef in managing all kitchen staff and operations
- Room Service P&L 26.8 Food cost House of Blues P&L 54% $4000 Daily revenue
Education
ServSafe Food Protection Manager Certification -
Servsafe
07-2022
with a Culinary Arts Certificate -
Art Institute of New York
01.2004
Skills
- Catering Oversight
- Supply Ordering
- Food Safety
- Menu Planning
- Sanitation Standards
- Culinary staff management
- Training and mentoring
- Equipment Inspection
- Inventory supervision
- Food Trend Awareness
- Staff Training
- Kitchen Operations Oversight
- Staff Scheduling
- Kitchen Equipment Operation
- Cost Control
- Quality Control
- Customer Retention
- Purchasing
- Quality Assurance
Timeline
Executive Chef
Genuine Foods
06.2023 - Current
Chef Manager
Eurest Dining Services
04.2017 - 07.2024
Chef Manger
Sodexo
03.2016 - 04.2017
Executive Chef
Sodexo
04.2015 - 03.2016
Assistant Restaurant Chef
Harrah’s Resort and Showboat
05.2013 - 04.2015
ServSafe Food Protection Manager Certification -
Servsafe
with a Culinary Arts Certificate -
Art Institute of New York