Chef Z is incurably passionate about FOOD

C H E F   S U Z A N    G R A Y   

NRAEF ServSafe Certified Chef

ChefZ@ChefSuzanGray.com

www.ChefSuzanGray.com   

QUALIFICATIONS

Innovative, quality oriented and high-energy Chef has 13+ years experience in the culinary arts industry as Chef, Sous Chef, Assistant Pastry Chef, Private Chef, Food Writer and Columnist, Catering Manager, Culinary Instructor and Recipe & Menu Developer

PRIVATE CHEF/INTERIM PRIVATE CHEF/PERSONAL CHEF: Possesses skills for providing all facets of service as live-in or live-out Private Chef or Interim Private Chef, and Personal Chef, including: staff management, recipe and menu development for standard and health concern diets, cooking and baking production, family style and formal service, garnishing, portion and budget control, inventory procurement and control, and wine and champagne service. Specializing in vegetarian, vegan, organic gourmet, Mediterranean cuisines, including: Italian, French, Greek, as well as Indian and Mexican fare.

LEAD CATERING CHEF: Possesses skills for providing all facets of service as Lead Catering Chef, including: delegation of sous chef and kitchen team duties, temperature and food safety control, portion control, garnishing, presentation;

ASSISTANT PASTRY CHEF: Possesses skills for providing recipe development, production, quality control, garnishing and plating

CATERING MANAGER: Possess skills for providing all facets of Front of House and Back of House service as Catering Manager, including: staff management and training, menu creation and portion control, budget control, food safety, equipment cleanliness, interfacing with clients and chefs, wine service instruction, management of small and large catered events in high-end venues, plating and garnishing design

 CULINCULINARY  INSTRUCTOR:  Possesses Culinary Instruction skills, including: instruction of basic to advanced home cooking and baking, knife skills instruction, menu and recipe development and writing, wine etiquette for demonstration and hands-on venues.

FOOD WRITER/RECIPE WRITER/MENU DEVELOPER: Possesses Food Writing skills for newspapers, national publications, and cookbooks.

           CCERTIFICATION: NRAEF ServSafe Food Handling Certified

EXPERIENCE:

              2011                        PRIVATE CHEF

2008 – 2010             PRIVATE CHEF, TRI DELTA SORORITY, Charlottesville, VA

Responsible for production and execution of daily meals for 50 seat private dining room, including: weekly menu development, food production, procurement of and proper storage of food staples, budget control, equipment maintenance and cleanliness, hiring and scheduling

                        Providing Sous Chef support to Exec. Chef David Scales

2004– 2007            PRIVATE CHEF, LOST CREEK RANCH, WY.  CATHERINE ADLER, NYC. SCOTT-CARTER family, VA. . STANLEY WOODWARD, VA. 20SOUTH CATERING, VA

Responsible for providing all facets of Private Chef services to elite clientele and companies throughout Virginia and nationwide

2003 - 2004            PRODUCE SALES ACCOUNT REP, Cavalier Produce, Charlottesville, VA (Piedmont Fresh, Inc.)

            Responsible for procuring and maintaining accounts of clients and providing high-end produce to restaurants and other commercial venues in the Central Virginia area

2000 – 2003            ASSISTANT PASTRY CHEF, KESWICK HALL, VA. PRIVATE CHEF, Barbara and Mark Fried, FRIED COMPANIES, VA. SHELIA DAVIS LAWRENCE, VA

1998 - 1999            ASSISTANT CATERING MANAGER, Univ. of Richmond, Richmond, VA

                            Responsible for managing all aspects of UofR catered events and private catered events held on UofR campus

1997 - 1998            ASSISTANT CATERING MANAGER, St. Catherine’s Private School, VA              Responsible for managing all aspects of campus catered events and private catered events held on campus