1. Vincent P. Kaelin
141 Sadler road, Bloomfield, N.J. 07003
914.843.5604 | vinniekaelin@gmail.com
Johnson & Wales University, Providence, RI
May 1998 | A.A.S. Culinary Arts Degree
August 2001 | B.B.A. Food Service Management
| B.B.A. Food Service Marketing
MANAGEMENT SKILLS
Forecasting and Budgeting
Cost Control of food and labor cost
Menu Planning
MICROS Cashiering
Open Table
Delphi Catering Program
Hotel Operating Systems (OPERA)
Hotel Purchasing Systems (Yardi)
Familiar Microsoft Excel, Microsoft Window Programs
EXPERIENCE
Senior Sous Chef | Le Parker Meridien, New York, NY May 2014 – Present
Responsible for day to day operations for culinary department under the supervision of the Executive Chef
Actively managed a union staff of 40 cooks in a full service upscale hotel.
Helped to monitor food and labor costs in all areas of the kitchen.
Assisted Executive Chef with all culinary duties including, payroll, scheduling, inventory, menu planning
Room Service Manager | Le Parker Meridien, New York, NY February 2013 – May 2014
A Leader and Department head for a busy mid town hotel.
Responsible for the day to day operations of the department in a full 24 hour service 729 rooms
Duties include managing the Mini Bar, Room Service servers/bussers, and hotel cashiers.
Arranged contract agreements for Meetings in Suites for hotel clients, including communication between hotel departments
Sous Chef | Le Parker Meridien, New York, NY June 2008 – February 2013
Responsible for all daily operations of Norma's restaurant kitchen
Trained, Motivated, Coached and Council a union staff of 19 to 20 cooks
Actively managed and expedited in an upscale high volume a la carte restaurant.
Created new menu items for the restaurant
Executive Sous Chef | Hilton Rye Town, Rye Brook, NY August 2004-June 2008
Directed culinary operations for an annual 10 to 12 million dollar Food and Beverage operation
Created banquet menus that reflected contemporary culinary trends
Coordinated daily food production between banquet, pastry, and garde manger departments
Managed food, and labor cost according to budget and forecast

2. Trained, motivated, and disciplined a staff of 25 cooks in a union environment
successfully executed banquet functions from a remote kitchen for 8 months during major kitchen renovations
Assisted Executive Chef in overall leadership duties and direction of the culinary departments
Sous Chef | Restaurant Associates, New York, NY May 2004-August 2004
Supervised the kitchen for Office Executives at the Ford Foundation
Supervised cooks working in both the main dining kitchen as well as the executive dining room
Managed daily operations of the unit during breakfast and lunch hours
Chef | Becky’s Bar & Grill, New York, NY November 2003-May 2004
Responsible for writing weekly specials consisting of soups, appetizers, entrées and desserts
Supervised cooks, kitchen stewards, delivery staff and food runners
Responsible for weekly and monthly inventory of food and dry stocks
OTHER EXPERIENCE
Competed in 2009 -2011 in Gingerbread Contest hosted by Le Parker Meridien Hotel for City Harvest Charity
February 2007 participated in the opening of Hilton Fort Lauderdale Beach Spa & Resort
Participated in training class on the composition of chocolate at Waldorf Astoria Qualified Certificate in Food
Protection from The New York City Department of Health and Mental Hygiene
Serv Safe Certified 2013