Philippe Monnerie

Banquet Chef

Location 15h@2xPrinceton, NJ

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Work Experience
  • Banquet Chef

    Rat'sTrenton, NJ, US
    Sep. 2014 to May. 2016 (1 year and 8 months)

    See Details

    Role & Tasks:

    ▪Scheduling, placing order, executes BEO’s effectively, prep sheets for staff
    production.
    ▪Parties from 15 to 250 peoples
    ▪Supervise and manage a team from 5 to 15 chefs
    ▪Leads by example and professionalism in image and behavior
    ▪Understand the schedule and procedure for counting inventory, preparing reports
    and submitting to the home office.

  • Chef de Cuisine

    Patrick's
    Jun. 2004 to Jul. 2014 (10 years)

    See Details

    Role & Tasks:

    ▪Executive Chef in a high volume restaurant serving Traditional French and American
    Cuisine, pastry and baked goods producing $2.5 million revenues.
    ▪Successfully manage and maintain daily operation.
    ▪Hire, train, schedule and direct kitchen staff/cooks/chefs.
    ▪Plan menu,assure quality control, and minimize waste and avoid spoilage

Education
  • Culinary School
    Sainte Therese
    Sep. 1995 to Jun. 1998
Skills

Off-site Event Management

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Portioning

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish butchery

Saute

Scheduling

Food Budgeting

Food Cost Optimization

Smoking

Sous-vide

Staff education / motivation

Frying

General knife handling

Ticket Management

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Meat Butchery

Vegetable cookery

Menu development

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management

Catering

Petit Fours/Mignardises

Chocolate Making

Cost Optimization

Food / Beverage Pairing

Staff Education / Motivation

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Viennoisserie

Pastry Commissary

Pastry Menu Development

OpenTable or other

Profit And Loss

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Staff Education / Motivation

Vendor Management

Writing

Microsoft Office

Languages
French Fluent
Spanish Basic
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