The William Vale

Highly motivated and professionally trained chef with 8+ years of experience in a la carte and banquet kitchens, specializing in Spanish and Asian Fusion cuisines with French techniques. Held roles starting as entry level cook with increasing responsibilities leading up to sous chef in a fast paced, high volume environment. PROFESSIONAL EXPERIENCE Orienta Beach Club, 1054 Walton Ave, Mamaroneck, NY 10543 Sous Chef  Collaborate with Executive Chef and Banquet Chef to manage kitchen team  Execute menus for banquets (up to 225 people) and special events  Responsible for lunch and dinner fine dining preparations Wheeltaper Irish Pub, in Fitzpatrick Grand Central Hotel, New York, NY Sous Chef  Supported the head chef in day to day activities including daily inventory and organizing the restaurant  Gave suggestions to the head chef during menu planning  Ensured that all food served is arranged properly and met quality standards Cork and Fork Restaurant, 186 Avenue A, New York, NY Head Chef  Managed team of 4 by overseeing food preparation, quality control, temperatures, machinery, etc.  Designed signature dishes and daily specials using in-season ingredients as well as feedback from customers  Ensured next day production, inventory control, and safety / health standards Maialino Restaurant, in Gramercy Park Hotel, 2 Lexington Ave, New York, NY Line Cook, Assistant Banquet Cook  Responsible for the daily preparation of food items in multiple stations  Set up station and collected necessary supplies and equipment to prepare dinner services  Assist with all duties as assigned by Kitchen Manager Grand Lux Cafe, 630 Old Country Road, Garden City, NY Line Cook  Prepared a variety of meats, seafood, poultry, vegetables and cold food items  Arranged sauces and garnishes for each station and served menu items according to standards  Perform other responsibilities as requested by the Chef, Sous Chef, or the Kitchen Manager Other Positions:  Line Cook, Blue Sky Lounge / Bar, 55th St and 8th Ave, New York, NY  Entry Level Cook, Hacienda Argentina, 19th St and 3rd Ave, New York, NY EDUCATION AND INTERNSHIPS Star Career Academy, New York, NY Undergraduate Certificate in Professional Cooking Oct 2015 - Present Mar 2014 - Sept 2015 2012 - 2013 2011 - 2013 2010 - 2011 2008 - 2010 2007 - 2008 Sept 2012 - Sept 2014 Coursework included: Food Preparation, Restaurant Operations, International and Regional Cuisine, Food Service Operations, Health Nutrition, and Food Purchasing, Culinary Skills, and Commercial Cooking Externships below: Sheraton Times Square Hotel, 811 7th Ave, New York, NY  Three month externship, specializing in International Banquet Fare Cherry Lounge, 355 W 16th St, New York, NY  Four month externship, specializing in Asian Fusion LANGUAGES  English, Native Spanish REFERENCES Jan 2014 - Mar 2014 Sept 2013 - Dec 2013  Available upon request

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