Vincent S. Weston

370 Park Street, Apt 315, Hackensack, NJ 07601 908-279-3868

CULINARY PROFESSIONAL

Committed to maintain high standards of patron satisfaction by offering them unique culinary experience.

Performance Summary:Successful, results-driven cook with 20+ years’ hands-on experience with popular four star restaurants. Track record of providing team leadership and support to culinary staff. Well-versed in preparing menu items and recipes in keeping with production and quality standards. Demonstrated ability to allocate and monitor food production needs to staff and ensure requirements are met. Known for adhering to food handling and sanitation guidelines. Dedicated to maintaining a reputation for providing a customer dining experience.

Areas of expertise include:

– Recipe Development / – Food Inspection / – Cutting and Slicing
– Food Service / – Kitchen Cleanliness / – Quality Assurance
– Portion Control / – Seasoning/Garnishing / – Safe Food Handling
– Special Events / – Inventory Maintenance / – Kitchen Management

PROFESSIONAL EXPERIENCE

McCormick and Schmicks– Hackensack, NJ Jan 2012 – July 2013
Line Chef

  • Followed the established formulas and recipes according to instructions
  • Maintained food quality and presentation
  • Cleaned and up kept the entire Line

P.F. Changs– Hackensack, NJ January 2007 – August 2007
WOK Chef

  • Managed guest orders in a friendly, timely and efficient manner
  • Ensured knowledge of menu and food products
  • Visually inspected all food sent from the kitchen

K and V Catering – Teaneck, NJ October 2006 – Present
Executive Chef

  • Developed and executed creative and effective menus, tasting, with outstanding plate presentation and value to the guest
  • Responsible for effectively training all culinary team members
  • Possessed thoroughknowledge of food products, standard recipes and proper preparation

Below Wine and Cigar Lounge – Englewood, NJ January 2006 – August 2006 Executive Chef

  • Provided best in class service, support adhering to the highest culinary standards, and provided continued customer referrals and repeat business
  • Assisted indesigning menu creations that temps the palette and ensures repeat business and continued patron loyalty
  • Strong knowledge of all buffet, banquet, room service and restaurant operations focused on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations

Chinese American Real Estate Association Lounge – Flushing, NY January 1999 – August 2005 Event Planner and Executive Chef

  • Successfully completed more than 1200 catering for different events and served up to 5,000 guests per event
  • Assigned the tasks of planning, arranging and organizing corporate meetings and events
  • Ensured food preparation area is safe and sanitary following all safety regulations and successfully completing all health inspections

High Quality Productions, Inc. Lounge – St. Albans, NYJanuary 1998 – January 1999 Executive Chef

  • Recruited and retained top tier talent and effectively manage all kitchen and servicing staff that facilitates an excellent customer dining experience
  • Coordinated and executed catering services, both on and off site for events ranging from parties to conferences
  • Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants

Nordstrom, Inc – Englewood, NJ January 1997 – January 1998 Line Chef

  • Suggested low food ingredients for stock to supervisor
  • Maintained and complied with all cleanliness and hygiene standards
  • Prepared received orders for routine kitchen operations

Magic Restaurant, Inc – Kew Gardens, NY January 1990 – January 1995 Brunch Chef/ Kitchen Supervisor

  • Responsible for all the duties regarding to kitchen such as kitchen closing, preparation and sanitation for morning shift
  • Participated in the annual inventory
  • Done various other duties as assigned

Alexanders – Valley Stream, NY January 1984 – January 1990 Security Officer

  • Responsible for patrolling and keeping the records of all security incidents.
  • Responsible for providing security services for residents and visitor, ensure the security of the building, residents and visitors.
  • Respond to all emergency situations as directed by policies.
  • Identification and vehicle checking on daily basis.
  • Always alert and keep an eye on every suspected vehicle or personnel.

U.S. Army– Various Locations July 1982 - February 1984 19E Armor Crewman/ Soldier

  • Assisted in target detection and identification
  • Operated two-way radios and signaling equipment to receive and relay battle orders
  • Read maps, compasses and battle plans
  • Operated tracked and wheeled vehicles over varied terrain
  • Loaded and fired tank weapons and munition

EDUCATION

Teaneck High School- Teaneck, NJ 1982
High School Diploma

New York Food and Hotel Restaurant School–New York, NY 1985 Commercial Cooking and Catering Certificate