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To Whom It May Concern:Please accept this Visual CV and accompanying résumé in response to a possible position with your company My résumé shows that I have skills and abilities compatible with the offered position briefly, they are: •Excellent Communication Skills. •Experience in Food Purchasing, Cost Control And Inventory Management

•Ability to convey key information to management and customers through reports and briefings. •Over 10 Years Of Experience In The Restaurant Industry

•Several Years Experience As An Executive Chef And Restaurant Manager

•Scheduling And Training Of Newly Acquired Staff. •Experience In Catering Events Over 3000 People

·Graduate Of The Culinary Institute Of America

·BS Nutritional Science (Rutgers University)I offer a unique combination of strong interpersonal, communication, and technical skills, which I believe could contribute greatly to the continued growth of your company. I would welcome the opportunity to personally discuss my qualifications with you, and will be available at your convenience.I appreciate your time and interest, I may be contacted at 908-930-7207 or [email protected]


Nicholas Emanuel




Western Governors University


Culinary Institute of America

Bachelors of Science

Rutgers, The State University of New Jersey-New Brunswick


Nassau Community College

Work experience


2/2006- PresentRutgers University Dining ServicesPiscataway, NJ

Production Manager: Responsibilities include ordering and maintaining food inventory, and oversight of the Chefs to ensure that a high quality product is being delivered to the students.

2/2004- 2/2006Bagel BazaarNorth Brunswick, NJ

Owner: A gourmet Deli / Café concept. Bagels made fresh onsite daily, responsibilities include oversight of catering events, and corporate dining, Scheduling, Training, Control Of Food Cost, Purchasing, Inventory Management And Payroll

4/2001- 10/2003Omega Diner & CaféNorth Brunswick, NJ.

Owner: An upscale diner concept with coffee bar seating over 350 people. Responsibilities include preparation of soups, sauces, and stocks, butchering various meats, scheduling, training, control of food cost, purchasing, inventory management, payroll, and day-to-day management. Average 4 million in food sales.

12/2000- 5/2001Deer Valley ResortPark City, UT.

Banquet Sous Chef (for the 2001 ski season) Site of the 2002 Winter Olympic Games: Responsibilities included prep and organization of the kitchen for banquet and The Sundance Film Festival, also assisting two of the fine dining restaurants with their daily responsibilities.

1/2000- 12/2000Theo’s Bar and GrillePlainsborough, NJ.

Executive Chef / Restaurant Manager Meadows Golf Course. Responsibilities included preparation for banquets and golf outings, also purchasing, training, and control of food cost.

6/1999- 12/1999Renaissance Harbor Place HotelBaltimore, MD.

Baker: responsibilities included Preparation of dough’s, batters, baking various breads, and preparing cakes and chocolate pieces for banquets.

6/1998- 11/1998New Orleans MarriottNew Orleans, LA.

Externship Roundsman: Responsibilities included working in the each

of the hotels bakery, banquet, and restaurant kitchens. Ice carving, and serving 2500 person banquets weekly.

6/1996- 6/1998Scarborough FairSea Girt, NJ.

Sous Chef: Responsibilities included making various soups, sauces, and helping the executive chef with purchasing, and food cost control.

9/1989- 6/1994Buttonwood ManorMattawan, NJ.

Line Cook / Prep Cook: Responsibilities included preparing the salad station, and working various positions on the cook line.