Anthony Forino

Catering Chef

Location 15h@2xBayonne, NJ

Please verify your email first.

Connect with Anthony Forino and other industry professionals

Join Now for Free
Summary

I have worked in various positions of the food and beverage industry. I am working towards opening my own restaurant.

I have worked in various positions of the food and beverage industry. I am working towards opening my own restaurant.

Work Experience
  • Catering Chef

    Personal Catering
    Sep. 2015 to Present (1 year and 3 months)

    See Details

    Role & Tasks:

    For the last year i have been been doing private catering in the NJ/PA area.

  • Chef de Partie

    TaldeJersey City, NJ, US
    Jan. 2015 to Aug. 2015 (7 months)

    See Details

    Role & Tasks:

    I was a Chef de Partie at Carrino Provisions/Talde Jersey City managing a staff of 3 to 6 people handling customers in our market while also holding down 2 seperate stations during service.

  • Line Cook

    Bow and Arrow LLC
    Jun. 2014 to Oct. 2014 (4 months)

    See Details

    Role & Tasks:

    I was a line cook a french style restaurant providing daily specials as well as catering to large weddings.

  • Lead Server

    AMC DIne-In Theatres Essex Green 9
    Jan. 2013 to Jun. 2014 (1 year and 5 months)

    See Details

    Role & Tasks:

    I was a server trainer responsible for training new servers while tending to roughly 300 guest per hour.

  • Line Cook

    FailteDingmans Ferry, PA, US
    Feb. 2012 to Oct. 2012 (8 months)

    See Details

    Role & Tasks:

    I was a general line cook providing delicious Irish cuisine.

  • Line Cook

    Crystal Golf Resort
    Apr. 2008 to Feb. 2012 (3 years and 10 months)

    See Details

    Role & Tasks:

    Spring, Summer, and Fall I worked as a line cook at various golf resorts in the resort as we catered to day to day clients, weddings, and banquets.

    During the Winter I worked for Mountain Creek Ski Resort as a Line Cook.

Education
Skills

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Dressings

Expediting

Receiving/Organizing

Fish butchery

Scheduling

Servesafe Certified

Smoking

Sous-vide

General knife handling

Ticket Management

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Meat Butchery

Meat Cookery

Purchasing / ordering

Food Safety Knowledge

Microsoft Office

Search for another Anthony Forino