Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Languages
Timeline
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Liam Dertinger

STATEN ISLAND,NY

Summary

Professional chef of 9 years across NYC and Europe with a strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Executive Chef

CNYC
02.2024 - 11.2024
  • Transformed a shell into an upscale boutique brunch cafe rated #1 new restaurant on Staten Island via The Advance
  • Responsible for creating FoH and BoH menus, hiring and training all staff, writing daily and monthly P&L reports, managed schedules, labor cost, inventory, purchasing, and costing
  • Created and managed all social media, maintained a 4.5+ star on Google, brought in celebrity clientele and prominent food reviewers
  • Designed the interior and exterior space, created all logos and print media, purchased smallware to compliment F&B, updated decor and menu items seasonally
  • Maintained a safe and sanitary work environment, adhering to NYDOH standards and regulations

Lead PM Sous Chef

Soho Grand Hotel
09.2023 - 03.2024
  • After completing the season at Gilligan's I was promoted to Lead PM Sous Chef of the Soho Grand Hotel's Grand Bar and Club Room
  • Directly responsible for ensuring perfect dinner services in addition to 200+ person banquets and catering events
  • Brought in new distributors bringing down average food cost while raising quality
  • Responsible for daily specials and creating new dishes for seasonal menu changes
  • Oversaw a team of 12 each service and resolved employee conflicts and concerns

Lead Sous Chef

Gilligan's at the Soho Grand Hotel
03.2023 - 09.2023
  • Lead Sous Chef for the Soho Grand Hotel's outdoor bistro Gilligan's
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Responsible for managing a 7 person team in addition to expediting, operating the line, food ordering, inventory, pre shift meetings with FoH management, scheduling, guest interaction, and food cost analysis
  • Exceeded sales goals for the season and while reducing operational and food cost

Sous Chef

Americano Café
05.2022 - 03.2023
  • Oversaw a 3 person team in while operating the line under our CDC
  • Managed and trained kitchen staff, including hiring, scheduling and developing personnel
  • Developed and implemented new menus, recipes, and techniques to increase customer satisfaction and profitability
  • Monitored kitchen operations to ensure compliance with DOH procedures
  • Planned and directed high-volume food preparation in fast-paced environment.

Garde Manger

Delfrisco's Double Eagle
03.2021 - 05.2022
  • Coordinated the preparation, presentation, and storage of all cold appetizers, salads, cold entrées and desserts
  • Ensured the production of all food items according to recipes and standards
  • Monitored the freshness and quality of ingredients while ensuring proper food safety procedures
  • Assisted in the preparation of buffets and special event platters
  • Conducted inventory of all cold food items and other supplies as needed
  • Maintained a clean station and ensured that the kitchen met all health and safety standards

Cook

Variety of Companies
06.2017 - 03.2021
  • Worked as a line cook at a variety of restaurants across NYC and Europe
  • Staged at LeBernadin, Daniel, and Bodega Negra where I was introduced to the highest level of Michelin starred cuisine and work ethic
  • Gained valuable experience starting my career while pursuing my education
  • Worked a variety of stations ranging from prep cook to lead line cook and nearly everything in-between

Education

Bachelor of Arts - Culinary Arts

Le Cordon Bleu
Paris, France
09.2020

Skills

  • High End Presentation
  • Bread & Pastry
  • Menu Development
  • Catering
  • Labor Cost Analysis
  • Inventory Control
  • Profit & Loss
  • Purchasing
  • Restaurant Management
  • Food Safety
  • Banquet Experience

Certification

Food Handler Certification

Accomplishments

  • Youngest graduate and top of class at Le Cordon Bleu Paris
  • Chopped Champion

Languages

English
Native or Bilingual
Spanish
Professional Working
French
Limited Working
Hungarian
Limited Working

Timeline

Executive Chef

CNYC
02.2024 - 11.2024

Lead PM Sous Chef

Soho Grand Hotel
09.2023 - 03.2024

Lead Sous Chef

Gilligan's at the Soho Grand Hotel
03.2023 - 09.2023

Sous Chef

Americano Café
05.2022 - 03.2023

Garde Manger

Delfrisco's Double Eagle
03.2021 - 05.2022

Cook

Variety of Companies
06.2017 - 03.2021

Bachelor of Arts - Culinary Arts

Le Cordon Bleu

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Liam Dertinger