Christopher Grauwiler

Chef for Hire

Location 15h@2xNew York, New York

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Work Experience
  • Event Chef

    Pinch Food Design
  • Event Chef

    Creative Edge Parties
  • Event Chef

    Sonnier & Castle
  • Executive Chef

    Degrees Wood Fired Pizzeria
    Jan. 2012 to Dec. 2014 (2 years and 11 months)

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    Role & Tasks:

    • Managed 30 kitchen employees across both locations
    • Designed and opened the Epping kitchen
    • Responsible for ordering/weekly inventory of all restaurant supplies in both locations
    • Designed and created monthly special menus
    • Responsible for cross training all kitchen employees

  • Freelance Party Chef

    NYC Events Group/Manhattan
    Jan. 2010 to Jan. 2013 (3 years)

    See Details

    Role & Tasks:

    • Planned and executed all off-premise events
    • Design Custom Menus for venue (Per Client request)
    • Conducted all hiring Responsibilities
    • Managed Contract and proposal negotiations
    • Cost management and purchasing for all expenses (food, alcohol, rentals,
    etc.)
    • Built and retained a client portfolio for future business
    • Forecast Equipment Needs

  • Banquet Sous Chef

    Tavern on The Green/Manhattan
    Jan. 2009 to Jan. 2010 (12 months)

    See Details

    Role & Tasks:

    • Execute on/off-premise events
    • Delegated Menus and work responsibilities to staff
    • Responsible for kitchen equipment being maintained
    • Weekly Banquet Event meetings
    • Worked with planners on presentation and design

  • Executive Chef/ Business Partner

    Flame Deal Events/Manhattan
    Jan. 2006 to Jan. 2009 (3 years)

    See Details

    Role & Tasks:

    • Responsible for all tastings with new clients
    • Planned and executed all off-premise events
    • Hiring Responsibilities
    • Menu Costing
    • Contract and Proposal Negotiation
    • Setup and design kitchens for each event
    • Menu development according to clients request
    • Advised and Developed successful training skills for a start up catering
    company
    • Built and Organized a large off premise catering commissary
    • Consulting in kitchen design and layout
    • Health Certificate 2000
    • Worked with Celebrity Chefs in the Hamptons

  • Chef Kurt Gutenbrunner

    Wallse Restaurant
    Jan. 2004 to Jan. 2006 (2 years)

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    Role & Tasks:

    Times)
    • French driven kitchen with technique

  • Executive Sous Chef

    Taste Catering
    Jan. 1999 to Jan. 2004 (4 years and 12 months)

    See Details

    Role & Tasks:

    • Maintained a clean and efficient kitchen
    • Managed 40 employees and delegated work to both hot and cold sides of prep
    • Distributed all of premises parties to Freelance Chefs
    • Chef for Parties from 1000 plated dinner to 10 plated dinner
    • Worked closely with event planners on buffet and tray design
    • Drove refer truck to Hamptons parties and back with full proffers and equipment.
    • Worked with multiple celebrities, and high profile VIP clients.

Education
  • General
    Chowan College Murfreesboro
    Aug. 1990 to May. 1992

    See Details

    Summary

    • Chowan College Murfreesboro, NC (1990-1992).

  • Business
    Chowan University
  • Rutherford High School (New Jersey)
Skills

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Receiving/Organizing

Sauce Development

Saute

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Smoking

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

General knife handling

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Kosher Preparation

Meat Butchery

Meat Cookery

Menu development

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