Philip Baltzer
Kings Park
Summary
Hands on, Hard Working and Creative Professional Chef with 20+ years of experience working in Hotels, Fine Dining to Casual Restaurants and Corporate Dining. Looking to work with a motivated and ambitious team of professionals to achieve success, growth and happiness as Chef.
Overview
11
11
years of professional experience
Work History
Executive Chef
CulinArt @ Peconic Bay Yacht Club
03.2022 - Current
- Working at many fine catering events at different venues under the CulinArt umbrella, including Sands Point, the Village club, Woodbury Jewish Center, West Hampton Bath and Tennis and Bridgehampton Beach Club.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Led culinary team in ordering,preparation and execution, ensuring high-quality standards.
- Conducted regular inventory assessments, ensuring stock levels aligned with menu demands.
- Designed innovative dishes that enhanced customer satisfaction and dining experiences.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Oversaw food preparation processes, maintaining compliance with health and safety regulations.
- Contact upon request
Executive Chef
The Pantry
03.2021 - 03.2022
- Worked and expedited Daily Breakfast, Brunch Lunch and Dinner Service. Serving from 300 to 1300 guests daily. Very busy restaurant, extreme High Volume and High Pressure.
- Supervised a crew of 10 line cooks, 2 Sous Chefs, Production Kitchen team of 5 and 7 Dishwashers and porters.
- Creating Diverse weekly specials for the guests including American Bistro, Gastro Pub, French, Mediterranean, Asian, Caribbean, Italian, Vegetarian, vegan and the gluten Frees.
- Increased Sales Growth within first 3 months of working by 30% with better quality food, better presentations of plates with more consistency.
- Responsible for all inventories and ordering.
- Created and Implemented weekly specials, standardized Recipe Books, Line cooks procedure book, and Cleaning and Sanitation logs.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action, conducting positive and negative performance reviews and employee terminations.
- 230 Seat Upscale 'Diner' serving Breakfast, Brunch, Lunch and Dinner. 2021 Sales $6 million.
- Contact : Simoni Roseway (GM) - 516.567.8398
Executive Chef
The Roslyn Hotel / My Father's Place
08.2017 - 03.2020
- Reduced Labor Costs from 30% to 24% by adjusting schedule based on business demand.
- Reduced Food Cost from 45% to 29% by adjusting outdated inventory and pricing sheets and counting all existing inventory. (Previous Chef had a massed over 1 million dollars in spending in just over 11 months and when I took over, I reduced spending and took the time to make sure we got out of that mess).
- Increased sales at my Fathers Place 20% with a different approach to cuisine and re adjusting the way we execute a busy dinner service.
- There were two restaurants at the Hotel, one was a 75 seat restaurant '1221' was fine dining Restaurant for hotel guests where we did upscale American Bistro and the other was 'My Fathers Place' which was a supper club seating 225 guests for live music
- 77 Room boutique Hotel in Roslyn.
- Contact : Micheal 'Eppy' Epstein (owner of My Fathers Place) - 516.621.3137
Executive Chef
AVI Food Systems at Geico
04.2015 - 09.2017
- Created diverse menu promotions and selections for the World Restaurant Concept. Weekly Specials of Asian, Italian, Latino, American, and Caribbean Cuisines.
- Worked with some Amazing Equipment : 3 100 gallon Steam Kettles, 40 Gallon Braiser, 2 Electric Combi Ovens, Rotisserie, Turbo Chef Pizza ovens, we utilized all and everything
- Increased sales by 33% my first year by serving better quality and better tasting food then Lachman and Compass Groups that were there previously.
- 325 seat Corporate Dining Hall at the Heart of the Geico Insurance Building. Serving Early Breakfast, Lunch, Dinner, Grab and Go, and Retail. 600 to 1600 guests daily.
- Contact : Ruki Chi Chi (resident Director) - don't have #
Education
Associate of Science - Electronic And Computer Service
Island Drafting And Technical Institute
Amityville, NY01.2016
Skills
- Strong work ethic
- ServSafe certification 2027
- NYS Food Handlers Certificate 2027
- Excellent Organization
- Time Management
- Menu Design
- Fabricating all Meats and Fish
- Creating and Cooking all stocks, soups, sauces, Vinaigrettes, and Garnishes
- Quality and Portion Control
- Problem Solver
- Maximizing revenue potential
- Great Communicator, Teacher, and Mentor
LANGUAGE
Spanish - Professional Working Proficiency
English - Full Professional Proficiency
Timeline
Executive Chef
CulinArt @ Peconic Bay Yacht Club
03.2022 - Current
Executive Chef
The Pantry
03.2021 - 03.2022
Executive Chef
The Roslyn Hotel / My Father's Place
08.2017 - 03.2020
Executive Chef
AVI Food Systems at Geico
04.2015 - 09.2017
Associate of Science - Electronic And Computer Service
Island Drafting And Technical Institute
EARLY CAREER HISTORY
- The Ravel Hotel Executive Chef LIC 2011 to 2014
- PJ Clarke's Sous Chef NYC 2009 to 2011
- Redemption Bar and Kitchen Head Chef 2007 to 2010
- Sheraton Four Points Hotel Executive Sous Chef 2005 to 2007
- Gurneys Inn Executive Sous Chef Montauk , NY 2003 to 2005
- The Central Park Boathouse Kitchen Manager and Purchasing Manager NYC 2002-2005
- Radio Perfecto Head Chef NYC 1996 to 2001
- Nice Guy Eddie's Owner/ Head Chef LES,NY 1992 to 1996