Aarons Private chef and catering.

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• What education and/or training do you have that relates to your work?

  2012 level 5 executive chef course (ministry of trade) graduated successfully. 2002 – 2003 Professional Baking course Tadmor School of Tourism 1997 – 1999 Hotel Management and Culinary Arts course (Ministry of Trade certified) Tadmor School of Tourism 1987 – 1990 Complete Bagrut (Official Israeli Matriculation certificate) Religious State High School, Yavne Group Professional History 2014 – 2015 EXECUTIVE AND OWNER AT AARON’S PRIVATE CHEF AND CATERING. 2013 – 2014 HEAD CHEF AROMA AND SOHO CATERING. AROMA AND SOHO are among the leaders of gourmet kosher caterers in south FL. Kitchen management, and running the smooth operation of production. Event and menu planning. Handling purchasing, orders, and maintain low food coast. Responsible for cooking and serving food at all company events. 2010 – 2013 Executive chef catering IDIT – DAN HOTELS. IDIT catering is an Israeli leading corporate catering serving more than 30000 meals a day. Leading the culinary line of idit to a more divers, healthy and unique meal every day. Responsible for hiring training and controlling the company’s chefs Writing unified menu and recipe books for 30 different kitchens under my supervision. Developing a training program for cooks, chefs and front of the Helping each chef making his kitchen a profitable and efficient u Design and write menus for special events. 2008 - 2010 Executive chef catering TILTAN An upscale boutique catering specializing in social events and business cocktails. Operation management and preparation for company events. ? Handling purchasing and orders, calculating and meeting food costs. ? Developing custom made menus for every event. ? Maintaining food coast and labor coast at the rite level. ? Helping to make TILTAN in to a national name brand. 2005 – 2008 Executive Chef, ‘Shkedim Catering and Hospitality Tel Aviv A leading catering company, providing top service to both private and business sectors. • Management of a ten chef kitchen. • Constant innovation and development of a wide variety of menus for weddings, business events, cocktail parties, dairy menus and more. • Preparation and execution of all taste testing events for private and business catering. • Responsible for cooking and serving food at all company events. • Handling purchasing and orders, calculating and meeting food costs. • Menu pricing, adhering to pricing and budget vis-à-vis sales people. • Meeting with customers and assisting in creating the appropriate menu for each event. 2004 – 2005 Chef, ‘Gan Havradim’, Rishon Lezion. • Kitchen management of up to four events a day (two simultaneous events at times). • Developed innovative new dishes and menus, led and introduced a line of buffet events. 2002 – 2004 Chef, ‘Leeches’ Catering, Herzliya. A high quality catering company, specializing in weddings and top-class events. • Operation management and preparation for company events. • Creating and developing menus, training cooking teams, and handling orders and purchasing. • Responsible for cooking and serving food at all company events. 2001 – 2002 Chef, ‘Marie Antoinette’ Restaurant, Tel Aviv. Rated as one of the top ten restaurants in Tel Aviv, ‘Marie Antoinette’ is a fine dining establishment, specializing in French cuisine. • Responsible for continuous kitchen operation management. • Created, developed and executed new menus. • Performed kitchen purchasing and ordering, as well as training new chefs. 2000 Line Chef, ‘Gramercy Tavern’ Restaurant, New York, USA. Chef Tom Colicchio classic American gourmet restaurant, one of the most popular and busiest dining establishments in New York. • Line Chef in both parts of the restaurant’s kitchen – modest and lavish. • Experience working under tremendous pressure, while delivering top level cuisine in great amounts. 1999 – 2001 Chef de Party/Sous Chef, ‘Cello’ Restaurant, New York, USA. An elite dining establishment, specializing in modern French seafood. • Acquired culinary expertise, learning from Chef Laurent Tourondel (4 star New York Times rating). • Prepared, served and managed events in the restaurant’s three private dining rooms (smallest holding 10 guests, largest holding 60), simultaneously at times. • Worked at all kitchen stations - from hot and cold first courses to side dishes, grilled fish and seafood. 1998 – 1999 Chef Internship, ‘Marie Antoinette’ Restaurant, Tel Aviv. • Worked at all kitchen stations, from preparation to hot/cold lines and deserts. • Acquired experience cooking choice raw materials and learned the secrets of French cuisine. Languages Hebrew - mother tongue English - mother tongue Military Service 1991 – 1995 Tank Officer, Sergeant Major Armored Corps, I.D.F. References available upon request.