THOMAS BARTKU
Parsippany,New Jersey
Summary
Quality Foodservice Manager leader with over 30 years of experience, and distinguished culinary and management career encompassing upscale dining, restaurant management, and High Volume Retail Operations. Strong leadership qualities combined with outstanding team building skills to produce effective and rewarding solidarity. Significant contributor to revenue and profit growth, through improvements in quality, productivity, operational efficiency, and customer service. Known for developing memorable dining experiences through food trends, and implementation. Focused with hands-on approach in modifying menus and delivering first-rate culinary menus and dishes.
Skilled meat cutter with significant background in the food industry. Possess comprehensive knowledge of meat types, cuts and preparation techniques. Strengths include precision cutting, adherence to safety protocols and ability to operate various tools and machinery. Past roles have demonstrated consistent delivery of high-quality products, contribution to increased customer satisfaction and commitment to maintaining sanitary work conditions.
Overview
26
26
years of professional experience
1981
1981
years of post-secondary education
1
1
Certification
Work History
Chefs Inspired Specialist Foods Preparer/ Home Chefs Studio/Prime Meat Offerings
ShopRite of Stirling
Stirling, NJ
01.2025 - 11.2025
- Expertly butcher prime cuts of meats, producing weight portioned steaks and chops
- Knowable use Bandsaw, For Beef short Ribs, Porterhouse, and Pork Products
- Ground Beef Daily with Grind traceability
- Setup display 'Chefs Trophy Meats Case' in an enticing & inviting manner
- Communicate with consumers to teach proper cooking techniques for different, oversized cuts of meats, and other offerings
- Prepare scratch made marinades, following chefs standards
- Showcase chicken, turkey, salmon, and crab creations in Chefs Case
Chefs Inspired Specialist Foods Preparer/ Home Chefs Studio/Prime Meat Offerings
ShopRite of Greater Morristown
Cedar Knolls, NJ
04.2018 - 01.2025
- Expertly butcher prime cuts of meats, producing weight portioned steaks and chops
- Setup display 'Chefs Trophy Meats Case' in an enticing & inviting manner
- Communicate with consumers to teach proper cooking techniques for different, oversized cuts of meats, and other offerings
- Prepare scratch made marinades, following chefs standards
- Showcase chicken, turkey, salmon, and crab creations in the Chefs case
- Prepare 'Grab and Go' chefs creations for resale, following recipe standards
- Assist management with seasonal options for varying, attractive displays.
- Work with in-store leaders on creative, seasonal, & revenue Increasing products and ideas
- Collaborate with management, money saving solutions, to minimize wasteful spending
- Approach customers in a friendly, comforting manner, helping them with any and all needs
- Assist the seafood area with customer service when applicable
Executive Chef | Kitchen Manager
Lakehouse Grill
Hopatcong, NJ
06.2015 - 11.2016
- Performed various tasks such as layout of kitchen and equipment, to optimize functionality.
- Prepared and planned menu, including food ordering, pricing, cost controls, and inventory
- Managed the hiring and training of back of house (BOH) team members
- Took charge of arranging schedule for kitchen staff; planning and implementing daily specials; and preparing catering parties and events
- Maintained coordination with the management, customers, clients, and associates
- Rendered assistance in calculating accurate, theoretical, and weighted food costs with accounting personnel
- Acted as team mentor in carving and cooking meats and in preparing dishes during rush periods, parties, and other social functions
- Expertly estimated and coordinated the daily and weekly production needs with kitchen team members
- Collaborated with culinary staff to guarantee portion sizes, garnishing, presentation, and preparation of food surpass standards
- Wrote standard operating procedures for the kitchen consistency requirements
- Guaranteed full compliance with health and fire regulations on food preparation and serving, as well as building maintenance in dining facilities
- Properly maintained records required by government agencies
- Keenly assessed work procedures and operational problems to formulate plans for service, performance, and safety improvement
Restaurant General Manager
Bogey's
Whippany, NJ
01.2000 - 08.2014
- Fulfilled various daily tasks such as operations maintenance and control, while overseeing the entire business
- Facilitated training for all bartenders, waitresses, and food handlers regarding food preparation and service, sanitation, and safety procedures
- Provided direct supervision to two teams comprised of front of the house employees and kitchen employees
- Oversaw the creating of work schedules for team members
- Held accountability in estimating, planning, and ordering food, beverages and alcohol for the business
- Insured overall customer satisfaction in the course of dining experience
- Displayed competency in promoting and marketing business with comprehensive range of advertising and competitive offers
- Carried out bookkeeping and payroll processing
- Served as the head chef, in charge of menu development, as well as daily food and drink specials planning
- Successfully increased sales from $450K in 2000 to $730K in 2012
Education
Mount Olive High School
Budd Lake, NJSkills
- Staff Training and Development
- Supplied Food and Beverage Labor and Cost Control
- Customer Service and Guest Relations
- Executed Purchasing and Inventory Management
- Innovative Menu Design and Planning
- Food Preparation and Presentation
- Quality Assurance and Control
- New Facility Start-Up
- Operations Maintenance
- Safety and Sanitation
- Conflict resolution
- System installations
- Advanced communication
- Operational enhancement
- Analytical thinking
- Process optimization
- Emergency response
- Operational Streamlining
- Audit reporting
- Financial analysis
- Written communication
- Project planning
Certification
ServSafe Certified, 06/01/14
Qualifications Summary
Quality Foodservice Manager leader with over 30 years of experience, and distinguished culinary and management career encompassing upscale dining, restaurant management, and High Volume Retail Operations. Strong leadership qualities combined with outstanding team building skills to produce effective and rewarding solidarity. Significant contributor to revenue and profit growth, through improvements in quality, productivity, operational efficiency, and customer service. Known for developing memorable dining experiences through food trends, and implementation. Focused with hands-on approach in modifying menus and delivering first-rate culinary menus and dishes.
Timeline
Chefs Inspired Specialist Foods Preparer/ Home Chefs Studio/Prime Meat Offerings
ShopRite of Stirling
01.2025 - 11.2025
Chefs Inspired Specialist Foods Preparer/ Home Chefs Studio/Prime Meat Offerings
ShopRite of Greater Morristown
04.2018 - 01.2025
Executive Chef | Kitchen Manager
Lakehouse Grill
06.2015 - 11.2016
Restaurant General Manager
Bogey's
01.2000 - 08.2014
Mount Olive High School