Ralph Perrotti has over 30 years of experience as a chef, including positions as Executive Chef, Chef De Cuisine, and Pastry Chef. He has strong skills in menu development, staff training, food and labor cost management, purchasing, dessert and bread production, fresh pasta, charcuterie, and Italian and French cuisine. Some of his accomplishments include receiving two stars from the New York Times and being named one of the city's up and coming chefs while working in New York City. He is currently the Chef De Cuisine at one of New Jersey's top twenty restaurants.

1. ralph perrotti
134 River Road apt 134b Cell: 201-682-9983
Bogota, NJ 07603 rjperrotti@gmail.com
Executive Profile
As a graduate of Johnson & Wales Culinary and Pastry Arts programs, I have gone on to have an extensive career in
the culinary profession. Having worked all positions in the kitchen, including Executive Chef, Chef De Cuisine, and
Pastry Chef, I feel my qualifications are strong. I would bring long term experience in supervising, production and
finance to any operation I will join.
Skill Highlights
Menu development
Strong Supervisor, staff training
Food and Labor costs
Purchasing
Dessert and Bread Production
Fresh Pasta, Charcuterie
Strong in Italian and French Cuisine
Core Accomplishments
Twice received two stars from NY Times While in NYC
Named one of cities up and coming Chefs
Invited to cook at James Beard House
Currently working at one of New Jerseys top twenty restaurants
Professional Experience
Chef De' Cuisine, 09/2015 - Current
Terre A' Terre - Carlstadt, NJ
Oversee Kitchen operation, Hands on in all food production. Perform Pastry Chef duties. Aid in menu development and
execution. food and labor management.
Chef, 08/2014 - 09/2015
St. Eves - Hohokus, NJ
Hands on in all food production, oversaw and trained small staff, pastry chef duties. helped with menu development,
food and labor cost management. Insured proper sanitation procedures.
Executive Chef, 09/2012 - 05/2014
Montville Inn - Montville, NJ
Oversaw full operation including full scale restaurant, pub area and on premise catering, menu development, staff hiring
and training, food and labor cost management, customer relations, highly rated Italian Cuisine. Insured proper sanitation
procedures.
Executive Chef, 09/2009 - 07/2012
Hohokus Inn - Hohokus, NJ
Started as Exec. Sous Chef and Moved up to Executive Chef. Oversaw all daily operations including, full scale
restaurant, Full tavern menu, on premise catering, pastry department. Staff hiring and training. Food and labor cost
management. Menu development and execution. Insured proper sanitation procedures.
Education

2. e
1983 Johnson and Wales Culinary - Providence, RI, United States
Associate of Science Culinary
1984 Johnson and Wales - Providence, RI, United States
Associate of Science Pastry Arts