SEBASTIAN MUENKWITZ
Queens,NY
Summary
High-performing Executive Chef offering 22 +years of restaurant, hotel, cruise ship, corporate and school dinning experience. Excellent communication, leadership and problem-solving skills.
Talent for building streamlined, cohesive teams. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Dedicated Culinary professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
30
30
years of professional experience
Work History
Executive Chef
Compass Group/ FliK Independent
NYC , NY
2015.04 - Current
- Cooked healthy school lunches for 1400 children and 400 people faculty staff
- Manage cost controls and control expenditures for account
- Plan and create nutritious menus
- Purchase goods and manage inventory
- Implement new culinary programs in conjunction with FLIK Independent School Dining marketing and culinary team
- Supervised 28 staff members
- Ensured that all foods are produced in safe and hygienic manner at all times
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Founder/Chef
Chefsebny
NYC , NY
2014.03 - Current
- Private Chef and Catering for all Occasions and Events
Chef/Supervisor/ Cooking Instructor
Butter Beans
Sunnyside , NY
2013.09 - 2015.03
- Cooked healthy and organic school lunches for 250 children and 60 teachers at City and Country School New York City
- Created monthly menu with dietary specifications
- Participated in product ordering and inventory control
- Supervised five staff members
- Taught food education in classroom to children 8 to 13 years old
- Taught after school program cooking class with children 3 to 8 years old
- Ensured that all foods are produced in safe and hygienic manner at all times
Sous Chef
Aramark Higher Education, Master School
Dobbs Ferry, New York
2013.04 - 2013.09
- Prepared lunch and dinner service for 3000 students and 800 people faculty staff
- Assisted with production for catering and banquets and special events
- Ensured that all foods are produced in safe and hygienic manner at all times
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Trained kitchen staff to perform various preparation tasks under pressure
Sous Chef
Canoe Brook Country Club
Summit , New Jersey
2011.10 - 2013.04
- Worked closely with Executive Chef regarding administrative and management needs
- Planned and directed high-volume food preparation in fast-paced environment.
- Served over 1500 members in Main Dining Room, Terrace Grill and golf outings
- Assisted with preparation of all food served at country club
- Responsible for completing all audit and quality standards documentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Sous Chef
Restaurant De Medici
Agia Napa , Cyprus
2010.05 - 2011.09
- Responsible for high quality and artistic presentation of food
- Organized and managed kitchen in ala carte service ( average 350 people)
- Ordered all food products and maintained inventory
- Maintained average food cost to 35%
- Handled customer service issues
Executive Sous Chef (Winter Season)
Hotel Alte Post
Bad Hofgastein , Austria
2010.12 - 2011.03
- Saucier/ rôtisseur and garde manager /pattisseur
- In charge of for ala carte( average 600 people) and banquet service ( up to 120 people)
- Verified compliance in preparation of menu items and customer special requests.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef De Cuisine
Hotel Belalp
Belalp , Switzerland
2006.12 - 2010.04
- Responsible for 10 Kitchen Staff, created weekly schedules and production plans
- Organized the kitchen workflow to gain High efficiency due very busy a la carte service
- Responsible for development of daily menus and assured quality and presentation of food
- Responsible for all product ordering and Inventory
- Instructed trainees in regards to laws and the curriculum
- Restaurant was highly recommended at the Michelin Guide
- Forecasted seasonal staffing levels and interviewed and hired new staff members
- Forecasted supply needs and estimated costs
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
Chef De Partie
Uniworld / Global River Cruises
2005.08 - 2007.11
- Worked at various Stations, including Saucier, Garde Manager and Patisserie
- Responsible for cleanliness, hygiene and Food Production
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Restaurant Tannenhof
Schoeneiche Berlin , Germany
2005.03 - 2005.07
- Worked at various stations, including saucier, garde manger and patisserie
- Responsible for cleanliness, hygiene and food production
- Prepared items for roasting, sautéing, frying and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Demi Chef De Partie
Sorat Hotel Berlin Spreebogen
Berlin , Germany
2004.09 - 2005.02
- Www.hotel-spreebogen.de
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported Chef de Partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Trainee Chef
Hotel Villago
Eggersdorf Bei Berlin , Germany
2001.08 - 2004.07
- Highly recommended at Feinschmecker Magazine and Michelin Guide
- Cleaned kitchen counters, refrigerators and freezers.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up all ingredients in advance for Chef de Partie.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Observed Sous Chef and Chef de Partie and how each prepared different specialties to gain knowledge in those cooking techniques.
Education
ServSafe - ServSafe
ServSafe
New York, NY08.2022
Food Handler - Food Safety
Health Department NYC
New York, NY02.2014
Instructor For Chefs And Apprentice - Culinary
Industry Und Handelskammer Potsdam
Potsdam Germany01.2010
Bachelor of Arts - Culinary Arts
Industire Und Handelkammer Frankfurt Oder
Frankfurt Oder Germany07.2004
Skills
- Menu Planning
- Hiring, Training and Development
- Order Management
- Instruction and Delegation
- Food Stock and Supply Management
- Inventory Management
- Kitchen Staff Management
- Team Leadership
- Customer Service
- Quality Assurance
- Problem and Complaint Resolution
- Servsafe Certification
- Catering and Events
- Performance Improvement
Languages
German
Native or Bilingual
Timeline
Executive Chef
Compass Group/ FliK Independent
2015.04 - Current
Founder/Chef
Chefsebny
2014.03 - Current
Chef/Supervisor/ Cooking Instructor
Butter Beans
2013.09 - 2015.03
Sous Chef
Aramark Higher Education, Master School
2013.04 - 2013.09
Sous Chef
Canoe Brook Country Club
2011.10 - 2013.04
Executive Sous Chef (Winter Season)
Hotel Alte Post
2010.12 - 2011.03
Executive Sous Chef
Restaurant De Medici
2010.05 - 2011.09
Chef De Cuisine
Hotel Belalp
2006.12 - 2010.04
Chef De Partie
Uniworld / Global River Cruises
2005.08 - 2007.11
Chef De Partie
Restaurant Tannenhof
2005.03 - 2005.07
Demi Chef De Partie
Sorat Hotel Berlin Spreebogen
2004.09 - 2005.02
Trainee Chef
Hotel Villago
2001.08 - 2004.07
ServSafe - ServSafe
ServSafe
Food Handler - Food Safety
Health Department NYC
Instructor For Chefs And Apprentice - Culinary
Industry Und Handelskammer Potsdam
Bachelor of Arts - Culinary Arts
Industire Und Handelkammer Frankfurt Oder
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