Thomas Corey
Bluffton,South Carolina
Summary
Experienced professional chef with strong leadership and relationship-building skills, with more than 21 years experience. My areas of expertise include organization and team building. Have strong, catering, fine dining Al Carte and club experience.
I am a family man looking for a job that will help me attain a better quality of life, and hope to be an asset to your club.
Overview
34
34
years of professional experience
Work History
line cook
Lessings Inc
Oakdale, New York
08.1991 - 03.1996
Started as line cook and worked way up to sous chef for a large family owned restaurant company located on Long Island
Line Cook
Patria
Manhattan, New York
04.1996 - 02.1997
Worked for renowned Top Chef Douglas Rodriguez to gain some fine dining experience
Sous Chef
Myriad Restaurant Group
Manhattan, New York
03.1997 - 03.1999
Worked summers on Long Island, winters in Manhattan for the Pine Island Grill doing Catering and Tribeca Grill working thhe line
Sous Chef
Bellport Country Club
Bellport, New York
03.1999 - 03.2001
Did extensive catering and ala carte for a private country club. Helped to oversee three kitchens and club house in an upscale atmosphere,
Executive Chef
Captain Bills
Bay Shore, New York
04.2001 - 03.2004
Was in charge of all kitchen operations for a very busy land mark restaurant. Oversaw a 150 seat dining room as well as 4 banquet rooms doing up to 5 weddings a weekend.
Chef De Cuisine
La Normandie
Hilton Head Island, South Carolina
09.2005 - 05.2007
Moss Creek
Moss Creek H.O.A.
Bluffton, South Carolina
05.2007 - 01.2008
Executive Chef
Serg Rest. Group
Hilton Head Island, South Carolina
01.2008 - Current
Currently in charge of a 35 person kitchen doing high volume seafood u to 750 covers nightly.In charge of maintaining a 35% food cost and a sub 20% kitchen labor cost. Oversee all menus, ordering, scheduling and kitchen production
Education
Associates - Culinary Arts
N.Y.I.T
1994
Skills
- Food and beverage handling
- Developing menus
- Kitchen staff training
- Large event catering
- Food cost control
- Food cost analysis
- Food Standards enforcement
- Kitchen productivity
- Ability to build strong customer relationships
- Ability to handle fast-paced environment
- Labor cost control
- American cuisine
- Ethnic foods preparation
- Speak fluent spanish
Accomplishments
Managed 35-person team of cooks and back of house staff for a high volume seafood restaurant.
Graduated with honors from New York Institute of Technology
Completed a Certificate Program from Ecole Hoteliere Lausanne, Switzerland
Cooked At The James Beard House in Manhattan
Timeline
Executive Chef
Serg Rest. Group
01.2008 - Current
Moss Creek
Moss Creek H.O.A.
05.2007 - 01.2008
Chef De Cuisine
La Normandie
09.2005 - 05.2007
Executive Chef
Captain Bills
04.2001 - 03.2004
Sous Chef
Bellport Country Club
03.1999 - 03.2001
Sous Chef
Myriad Restaurant Group
03.1997 - 03.1999
Line Cook
Patria
04.1996 - 02.1997
line cook
Lessings Inc
08.1991 - 03.1996
Associates - Culinary Arts
N.Y.I.T
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