abigail einstein

Executive Chef

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Work Experience
  • Executive Chef
    Katonah Reading Room
    Oct. 2014 to May. 2016 (1 year and 7 months)

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    Role & Tasks:

    · Crafted menu and partnered with investors to launch and run this successful neighborhood café and high-end market. Responsible for all back of house activities.
    · Hired, trained, and managed kitchen staff of twelve, creating a safe workplace where culinary excellence was the norm.

  • Pastry Sous Chef
    Nov. 2013 to Nov. 2014 (12 months)

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    Role & Tasks:

    · Second in command to the head pastry chef, in charge of all in-house production of sweet and savory breads as well as desserts, including cakes, pies, cookies, ice creams, and custards.
    · Helped open the restaurant in 2013 and continued to contribute to recipe development as well as oversee pastry department inventory.

  • Caterer
    Jan. 2007 to Nov. 2013 (6 years and 10 months)

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    Role & Tasks:

    · Cooked meals for holidays and events, focusing on classic dishes, New American cuisine, and seasonal ingredients.
    · Orchestrated cocktail and dinner parties of up to 125 people, including menu planning and execution, décor consulting, staffing, rentals, and bar.

  • Culinary Education & Cultural Anthropology
    The New SchoolNew York, NY, US
    Sep. 1998 to Jun. 2001

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    BA Degree


Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance



Purveyor/Local Farmer Relationships


Sauce Development


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation


General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Up to 200 covers a night


Up to 300 covers a night

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

Bread making

Pastry Plating

Cake Making

Pastry Production

Pastry Program Management


Servsafe Certified

Cost Optimization

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Pastry Menu Development


Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Menu development

Conflict Resolution

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Floral Arrangement

Staff education / motivation

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

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