1. Douglas T Wasdyke
3 Ruby Court
Franklin Park, New Jersey 08823
201-360-7139
doug.wasdyke@yahoo.com
___________________________________________________________________________________
QUALIFICATION PROFILE
 Highly accomplished EXECUTIVE CHEF with extensive experience in food service management,
culinary design, food costing, hospitality management, quality control, menu design, recipe,
development employee supervision and event management.
 Directing daily operations within multimillion dollar food service operations.
 Ensuring compliance with Federal, State, and Department of Health regulations concerning food
preparation, food service, fire regulations and equipment maintenance.
 Successfully maximizing revenue potential, reducing operating expenses, improving quality
control, and exceeding profit objectives within numerous operations.
 Proven success estimating food and beverage consumption as well as extensive planning for
events within gourmet catering operations, hotels and restaurants.
 Comprehensive background in business management, resource allocation, budget management
and strategic planning.
 Instrumental in increasing customer retention and improving front and back of the house
operational efficiency levels within highly competitive markets.
ACHIEVEMENTS
Instrumental for successful planning of 2014 New York City Marathon catered events serving
58,000 people.
Instrumental for successful planning of 2013 New York City Marathon catered events serving
60,000 people.
Instrumental for successful planning of 2011 New York City Marathon catered events serving
58,000 people.
Instrumental for successful planning of 2010 New York City Marathon catered events serving
56,000 people.
Instrumental for successful planning of 2009 New York City Marathon catered events within
five boroughs for 56000 guests.
2001 National Grand Prize Winner for Better Homes and Garden (Chocolate Chunk Pecan
Bread Pudding with Bourbon Glaze)

2. 2003 National Grand Prize Winner for Better Homes and Garden (Raspberry Pomerey
Crusted Rack of Lamb with Mint Jus Lie)
Featured cover story in United States Personal Chefs Association magazine for the creation of
My Personal Chef, Inc.
PROFESSIONAL BACKGROUND
EXECUTIVE CHEF- Sale Pepe Gourmet Catering, NY,NY 2009-Present
Executive Chef for $4.5 million dollar catering operation in lower Manhattan.
 Directly responsible for menu creation and execution.
 Directly responsible for all aspects for planning and execution for NYC Marathon for
years 2009 to present.
 Directly responsible for all purchasing and maintenance of physical property.
 Lowered Food Cost from 38% to current 26% thru menu engineering
 Increased profit margin in year over year growth by an average of 5 to 12%.
 Maintained 98% client retention
EXECUTIVE CHEF- Levy Restaurants, NY,NY 2007-2008
Managed daily operation of Levy Restaurants at American Girl Place including mid-level
managers and culinary supervision. Handled budget management as well as HR functions.
 Directed all aspects of multimillion dollar, nationally branded culinary operation in mid-
town Manhattan.
 Improved budgeted food cost by 2% by redesigning menu mix and recipe design.
 Supervised a staff of 45 chefs serving 1200 covers per day.
 Loss Prevention Director with 0% losses in 2007-2008.
CORPORATE CHEF- Starwich Salads and Sandwiches, NY,NY 2006-2007
Managed all aspects of multi-unit gourmet salad and sandwich culinary operation including event
planning for catering division.
 Managed multi-unit, multimillion dollar culinary operation in midtown Manhattan.
 Maintained corporate standards with unit chefs by daily visitation and review with food
handlers.
 Designed and developed menus and recipes reflecting current trends in the city to
capture market share.
 Supervised staff off 110 chefs and hourly reports with weekly meetings and progressive
counseling.
 Lowered corporate food cost from 47% to 30% by redesigning the recipe specifications
and negotiation with vendors for increased volume.
 Increased catering sales by 200% over 2 month period by redesigning the catering menu
and re-launching our catering package to our corporate clients.
EXECUTIVE CHEF-Sodexho North America 2000-2006
Executive Chef in multiple operations within New Jersey and New York region for which I
provided corporate support...
 Supervised successful implementation of new Corporate Dining Program at Holy Name
Hospital including re-design of cafeteria, menu and recipes.
 Managed successful implementation of new Digital Dining Express Select Dining
programs at Holy Name Hospital, Christ Hospital, Columbus Hospital, St. Michaels
Hospital and Hackettstown Hospital.

3.  Re-designed kitchens to accommodate a la carte menu based on patient’s needs.
 Re-designed menus for successful daily production including food handling and product
rotation.
 Retrained culinary staff for a la carte operation.
EXECUTIVE CHEF- Compass North America 1996-2000
Executive Chef in multiple operations within New Jersey region for which I provided corporate
support.
 Directed culinary operation at Honeywell World Headquarters.
 Supervised 150 hourly union employees in production for 4000 guests daily.
 Extensive event planning for quarterly Board of Directors functions.
 Successful planning and opening for Honeywell Learning Center which became the
model for all conference centers within Compass North America.
 Supervised culinary operations for Exxon International, Exxon Research, 3M, Deluxe
Checks and Bear Sterns.
EDUCATION
Associate of Culinary Arts 1984 – Johnson and Wales University
Affiliations
My Personal Chef, Inc.
(Owner and Executive Chef)