Richard Cohen

Morning chef responsible for receiving deliveries, merchandizing products, bread and pizza making,

Also responsible for all production including vegetable preparation, meats, fish, and sauces.

I work unsupervised to make sure that chefs have every component they need for dinner service.

Was the sole operator at at gourmet store and restaurant.

My job details included merchandising and sales of all products in the store. Prepared food menus and a la carte menu.

Specializing in Italian Cuisine, which included handmade pasta, ravioli, and gnocchi.

Responsible for all aspects of opening and closing of the restaurant

and directing of a small staff.

Main responsibilities were organizing and preparing foods, specializing in Continental America Cuisine for events such as rehearsal dinners and wedding for 80-180 people.

This included, but was not limited to cocktail parties, conferences,

luncheons, dinners, birthday parties and weddings.

I oversaw and directed a large number of staff in order to to carry out the goal of the highest standard possible.

Also met with all clients to discuss all details of their event and organize menu tastings.

Led culinary operations as primary chef, overseeing a small team to ensure high-quality food preparation.

Developed weekly specials and daily menu focused on Spanish and Latin cuisine.

Oversaw inventory ordering and kitchen management to maintain optimal stock levels and operational efficiency.