Thomas Borowitz
Mahopac
Summary
Innovative Executive Chef recognized for driving productivity and efficiency in kitchen operations. Expertise in menu development, team management, and adherence to food safety protocols. Proven ability in time management and creative problem-solving, resulting in exceptional dining experiences.
Overview
25
25
years of professional experience
Work History
Executive Chef
Pyramid Global Hospitality
Ossining
03.2024 - Current
- Achieved a significant reduction in food cost percentage from 38% to 28%; implemented strategic menu engineering and portion control measures that decreased waste by over 15%, enhancing overall profitability.
- Generated annual revenue of $12 million through effective business strategies and operational excellence.
- Boosted monthly Guest Survey scores, resulting in an average improvement rate of 12% monthly while enhancing overall guest experience and service quality.
- Innovated menus and action stations within a revamped dining experience, leading to a 15% increase in customer satisfaction scores.
- Developed and designed innovative tasting menus, leading to acquisition of new clients.
- Trained and mentored diverse team of over 30 culinary associates, implementing standardized practices that enhanced service efficiency.
- Established efficient protocols with a focus on cleanliness and safety standards, ensuring compliance during all health and safety inspections.
- Supervised all culinary areas such as Main Kitchen, Bakeshop, Stewarding, Four Pantries, Employee Cafeteria and Farm to Table Restaurant.
- Spearheaded reconstruction of workforce of over 30 associates post-pandemic, creating initiatives that improved growth and retention.
- Reduced waste by implementing clear Standard Operating Procedures and Employee Incentives across all kitchen operations.
- Developed and implemented strategic schedules for a team of over 30 associates, leading to consistent reductions in labor cost.
- Launched a creative Mocktail Beverage Program to enhance menu offerings and attract diverse clientele.
Executive Sous Chef
Flik Hospitality/GE
Ossining
01.2018 - 03.2020
- Supervised culinary operations across Main Kitchen, Bakeshop, Stewarding, four pantries, employee cafeteria, and farm to table restaurant to ensure quality and consistency.
- Partnered with culinary leadership to successfully implement Farm to Table initiative, enhancing menu offerings and sustainability practices.
- Reviewed and ordered daily inventory, maintaining a consistent food cost percentage of 32% across all kitchen operations; collaborated with suppliers to secure favorable pricing on bulk purchases for increased savings.
- Managed meal periods for breakfast, lunch, dinner, and farm to table restaurant.
- Create menus and Demo stations, Create Standard Operating Procedures.
- Control menus to eliminate waste.
- Oversee all menu development from other Sous Chefs.
- Conducted performance reviews to evaluate associate skills and deliver actionable feedback for professional growth.
- Prepared disciplinary documentation for associates to ensure compliance with company policies.
- Served as interim Executive Chef for 7 months while he assisted at another property.
- Filled in for Executive Chef at Executive Committee Meetings.
AM Sous Chef
Dolce Hotels and Resorts/GE
Ossining
04.2014 - 01.2018
- Managed and trained staff of 12 associates, enhancing team skills and service quality.
- Controlled daily food production to ensure consistency and quality of menu items.
- Create menus and demo stations.
- Control menus to eliminate waste and to maintain food cost percentage.
- Maintain HACCP and ServSafe requirements.
- Oversaw 4 kitchenettes, 2 coffee breaks, and employee cafeteria serving 100+ associates, streamlining operations and service delivery.
- Conducted daily inventory reviews and ordered supplies.
- Oversee Stewarding Department.
- Managed payroll operations to guarantee compliance with company policies.
Executive Chef/Manager
Corporate Culinary Solutions
White Plains
05.2013 - 03.2014
- Designed seasonal menus that reflected customer preferences and local ingredients.
- Maintained food cost percentage to support budget goals.
- Reviewed and ordered inventory and equipment to ensure operational efficiency.
- Responsible for the management of multiple accounts and opening of new accounts.
- Development of relationships with purveyors and bartering strategies.
- Acquired and trained staff to maintain service standards and released them as needed.
PM Kitchen Supervisor/Restaurant Chef
Rye Town Hilton
Rye
05.2010 - 05.2013
- Coordinated, presented, and prepared high-quality cuisine, enhancing guest dining experience.
- Assisted Executive Chef in launching Farm to Table concept, elevating menu offerings and sourcing local ingredients.
- Trained and supervised kitchen staff, ensuring food safety compliance and efficient clean-up processes for full-service restaurant.
- Created seasonal menus and developed recipes to enhance guest dining experience.
- Coordinated and maintained standards for food stations to ensure consistency and quality.
- Maintained compliance with ServSafe and HACCP standards to ensure food safety.
- Reviewed inventory levels and ordered necessary supplies to maintain stock.
AM Kitchen Supervisor
Dolce Hotels and Resorts
Palisades
09.2008 - 05.2010
- Developed innovative menus and recipes for diverse clientele.
- Coordinated, presented, and prepared high-quality cuisine to enhance dining experience.
- Coordinate, maintain and create standards for food stations.
- Train and oversee kitchen staff and ensure food safety and clean-up.
- Directed opening of kitchen facilities, ensuring operational readiness for service launch.
- Maintain ServSafe and HACCP requirements.
- Review inventory with Executive Chef.
- Created recipes utilizing excess food products, contributing to cost control and sustainability.
Lead Ala Carte Line Cook/Lead Banquet Cook
Trump International Golf Club
Briarcliff
02.2008 - 09.2008
- Created innovative menus and recipes to enhance dining experience.
- Prepared high-quality cuisine with fresh ingredients, ensuring consistency and excellence in a fast-paced restaurant environment.
Lead Ala Carte Line Cook/Lead Banquet Cook
Sleepy Hollow Country Club
Sleepy Hollow
02.2005 - 12.2007
- Led kitchen operations in Ala Carte Restaurant, ensuring high-quality food preparation.
- Developed weekly menus and recipes, enhancing dining experience at fine dining restaurant.
- Trained interns and new employees, fostering skill development and team integration.
- Collaborated with Executive Chef to review inventory, ensuring quality and availability of ingredients.
Banquet Cook/Prep Cook
Abigail-Kirsch
Tarrytown
04.2004 - 09.2004
- Prepared daily food production in accordance with company standards.
- Prepared, set up and presented food for social/off-site events.
Assistant Manager, Snack Bar
Sleepy Hollow Country Club
Sleepy Hollow
06.2003 - 09.2003
- Facilitated employee training to improve skills and foster teamwork.
- Developed standards for menu items to enhance quality and consistency.
- Organized food supplies, cooked, served, cleaned, and managed inventory to ensure operational efficiency.
Snack Bar
Westchester Skating Academy
Elmsford
12.2000 - 03.2003
- Prepared and cooked a variety of food items to meet customer preferences.
- Managed opening and closing procedures, ensuring smooth operations and customer satisfaction.
- Restocked inventory shelves daily to maintain product availability and support sales.
Education
Certificate -
Serv Safe Managers Certificate
01.2019
AOS Degree - Culinary Arts, Food Safety, Nutrition, Knife Skills, Culinary Skills
Culinary Institute of America
Hyde Park, NY02.2008
High School Diploma - Business, General Academics
Pleasantville High School
Pleasantville, NY06.2004
Certificate - Culinary Arts, Preparation and cooking, Compose recipes
BOCES Southern Westchester
Valhalla, NY06.2004
Skills
- Menu engineering
- Menu development
- Food cost management
- Inventory control
- Waste reduction strategies
- Sustainability practices
- Health and safety compliance
- Team leadership
Accomplishments
Presidents Award, 2023 Flik Hospitality, Recognized as one of a select group of business owners who have demonstrated exemplary performance.
Volunteer Experience
- Cooked and prepared breakfast for teachers and administrators of Pleasantville High School for Conference Day.
- Chairman- Safety and Wellness Committee- Flik Hospitality/GE Crotonville.
- CFE Committee Member- Flik Hospitality/GE Crotonville.
Timeline
Executive Chef
Pyramid Global Hospitality
03.2024 - Current
Executive Sous Chef
Flik Hospitality/GE
01.2018 - 03.2020
AM Sous Chef
Dolce Hotels and Resorts/GE
04.2014 - 01.2018
Executive Chef/Manager
Corporate Culinary Solutions
05.2013 - 03.2014
PM Kitchen Supervisor/Restaurant Chef
Rye Town Hilton
05.2010 - 05.2013
AM Kitchen Supervisor
Dolce Hotels and Resorts
09.2008 - 05.2010
Lead Ala Carte Line Cook/Lead Banquet Cook
Trump International Golf Club
02.2008 - 09.2008
Lead Ala Carte Line Cook/Lead Banquet Cook
Sleepy Hollow Country Club
02.2005 - 12.2007
Banquet Cook/Prep Cook
Abigail-Kirsch
04.2004 - 09.2004
Assistant Manager, Snack Bar
Sleepy Hollow Country Club
06.2003 - 09.2003
Snack Bar
Westchester Skating Academy
12.2000 - 03.2003
Certificate -
Serv Safe Managers Certificate
AOS Degree - Culinary Arts, Food Safety, Nutrition, Knife Skills, Culinary Skills
Culinary Institute of America
High School Diploma - Business, General Academics
Pleasantville High School
Certificate - Culinary Arts, Preparation and cooking, Compose recipes
BOCES Southern Westchester