Shea Crawford

Chef de Cuisine

Location 15h@2xYonkers, NY

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Work Experience
  • Chef de Cuisine

    NizzaNew York, NY, US
    Feb. 2013 to May. 2016 (3 years and 2 months)

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    Role & Tasks:

    Responsible for the operations of a 30 person kitchen crew ranging from dishwashers to career chefs. Creating original menu items each quarter to reflect the season. Managing costs of daily operations from labor to food and supplies.

  • Executive Chef

    Monkey MagicSurry Hills, New South Wales, AU
    Sep. 2010 to Oct. 2012 (2 years and 1 month)

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    Role & Tasks:

    Responsible for the operations of a 20 person kitchen crew ranging from dishwashers to career chefs. Creating original menu items and sourcing all local menu ingredients. Managing costs of daily operations from labor and food supplies.

    Awards:
    Named Best Japanese Fusion 2011 by CNN Travel
  • Executive Chef

    Bellville
    Sep. 2009 to Apr. 2011 (1 year and 7 months)

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    Role & Tasks:

    Responsible for all kitchen operations,creating desserts to specialty sandwiches and planning menus for holiday parties.

Education
  • Culinary Arts
    Sep. 1999 to May. 2002

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    Food Service Management Degree

    Summary

    The art of the preparation, cooking and presentation of food, usually in the form of meals. Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages.

Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

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

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

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