The document is a resume for L C Harrell Jr. that summarizes his education and extensive work experience in the food service industry spanning from 1990 to present. It shows that he graduated from the Institute of Culinary Education in 2006 and holds a BFA from SUNY Purchase from 1992. His work experience includes positions as Executive Chef, Sous Chef, and Line Cook at several renowned New York City restaurants. Most recently, he has been the Executive Chef of Food Matters NYC since 2010.

1. L C Harrell Jr.
271 3RD
Street #2
Jersey City, New Jersey 07302
#347-645-5244
harrel9705@gmail.com
Education:
Institute of Culinary Education (NYC) 2006
State University of New York at Purchase, Bachelor of Fine Arts 1992
Objective:
To obtain employment in a quality establishment, where I can continue to improve my skills as well as
contribute to a team that excels.
Work Experience:
Food Matters NYC (Owner Tricia Williams)
2010-Present
Executive Chef
 Execute proper dietary needs and restrictions of individual clients.
 Responsible for management of prep and cooking staff.
 Organizing and executing varies daily menus for individual clients.
 Present food in a visual appealing manner.
 In direct contact with all food venders for ordering and to insure quality of ingredients.
 Chef instructor for private clients
Savor Catering N.Y.C. (Executive Chef Eva Peasentez)
2008-2010
Sous Chef
 Responsible for management of prep and cooking staff.
 In direct contact with all food venders for ordering.
 Insure food is prepared and served correctly, and efficiently, following HAACP guidelines.
 Menu input and planning.
Buddakan NYC (Owner Stephen Starr)
2007-2008
Line Cook
 Responsible for the execution of eight fish dishes, using various techniques wok, steaming,
sautéed and deep frying.
 Responsible for plating from start to finished, as well as daily Mise en Pise.
Perry St. (Owner Jean George Vongerichten)
2006-2007
Line Cook
 In charge of center station (Hot Apps). Responsible for the execution of three hot appetizers
and three main courses.
 Responsible for percentage of production of station Mise en Pise.
Virgil’s Real BBQ
2004-2006
Bartender
 Prepare quality and consistent cocktails. While maintaining a clean and efficient bar
 Expert knowledge of food menu.
 Responsible for setting up bar, stocking and daily inventory.
 Served as both main floor bartender and well as service bartender.
 Totaled bar sales, cash and credit at end of shift.
Day-O Restaurant & Bar
1994-2004
Lead Bartender/Bar Manager
 Prepare quality and consistent cocktails. While maintaining a clean and efficient bar.
 Expert knowledge of food menu.
 Bar set up, inventory, and vendor ordering.
 Liaison between kitchen and floor staff for service flow.
 End of day settlements (Entire restaurant) cash & credit sales; Restaurant close and security
verification.

2. L C Harrell Jr.
67 MaCombs Place #2C
New York, NY 10039
#347-645-5244
Harrel9705@Gmail.com
Good Restaurant
1998-2000
Bartender
 Prepare quality and consistent cocktails. While maintaining a clean and efficient bar.
 Expert knowledge of food menu.
 Daily bar set-up and inventory.
 End of day settlements (bar): cash and credit sales.
Soul Café
1996-1997
Bartender
 Prepare quality and consistent cocktails, while maintaining a clean a efficient bar.
 Expert knowledge of menu.
 Daily bar set-up and inventory.
 End of day settlements (bar)cash and credit sales.
Sylvia’s Restaurant (Owner Sylvia Woods)
1992-1994
Bartender/Server
 Took food orders/served food.
 Made drinks for bar and dining room.
Corporate Special Events Food Service Industry experience includes:
2000-2002 Hot Shots Catering (N.Y.C.)
1994.1996 Update Catering (N.Y.C.)
1990-1992 Marriott Catering (Westchester N.Y.)
Special Recognition
2006 S.Pellegrino Almost Famous Chefs Competition- Northeast Regional Finalist
2006 Walkers Wood Caribbean Foods, Caribbean Cook-Off Second Prize