Stephen Hanyzewski is seeking a position in research and product development with experience as a research and development chef. He has a Bachelor's degree in Culinary Nutrition and holds certifications in ServSafe and ServSafe Alcohol. His experience includes managing culinary innovation for multiple restaurants, developing concepts, and assisting with new product launches and menu items.

1. Stephen Hanyzewski
6041 Village Bend Drive, Dallas, Texas 75206
(219) 718-4467/ stephen.hanyzewski@gmail.com
OBJECTIVE: To obtain a position in the Research and Product Development Industry
EDUCATION:
Johnson & Wales University Providence, RI
Bachelor of Science: Culinary Nutrition Degree, 2015
 Concentration: Culinary Food Science
Associate in Science: Culinary Arts Degree,2013
Hammond Area Career Center Hammond, IN
 Culinary Arts Graduate, 2011
PROFESSIONAL HISTORY:
Chalak Mitra Group
Research and Development Chef Dallas, TX
Dec 2015-Present
 Managed culinary innovation over 6 different restaurants and handled multiple projects
simultaneously
 Worked with suppliers to ensure quality product distribution throughout restaurants and managed
product control
 Developed and styled food for photo shoots while working closely with marketing and operations
teams
 Managed the development of training materials and costing for menu items
 Ensured operational standards, procedures, cleanliness and recipes are followed as corporate
Executive Chef
 Innovated cocktails and drinks for multiple markets
 Led/assisted in restaurant openings and training for domestic and international markets
Brinker International Dallas, TX
Associate Research and Development Chef Sep 2015-Dec 2015
 Developed concepts and worked them through sensory, to manufacturing and scale up
 Assisted and communicated closely with engineering, QA and operations to ensure accurate
optimization/feasibility of products occurs
Research and Product Development Intern March -September 2015
 Developed new menu items for Global Innovation platforms and helped improve existing
products through commercialization
 Worked closely with quality assurance,marketing, and purchasing in a team environment to
develop and launch products for “Lighter Choices” and “Fresh Mex” platforms at Chili’s®
 Managed projects and developed solutions to formulas, scale up and optimization for side dishes
on the “Fresh Tex” platform
Three Floyd’s Brewing Munster, IN
Line Cook May-August 2013
 Demonstrated proficient technique and skill cooking for an average of 100+ guests per day
 Worked as a member of an 8 person team to organize the menu, and the creation and execution of
daily specials

2. The Capital Grille Providence, RI
Line Cook Sep-March 2012-2013
 Executed fine dining plate presentation abilities when working in a fast-paced environment that
produced over 350 meals nightly
 Managed inventory control throughout the week,as well as food cost controls
 Catered special events alongside the Executive Chef
Butterfingers Bakery Highland, IN
Prep Cook Dec-Dec 2010-2012
 Prioritized tasks for maximum efficiency in preparing food products
 Maintained HACCP sanitation standards, recognized trouble areas,and responded accordingly
HONORS and ACCOMPLISHMENTS:
 J&W Dean’s List 2012-2015
 J&W Food Science Competition Team 2014-2015
 Ocean Spray Student Product Development Competition Runner-Up 2015
 James Beard Foundation Summer Food Photo Award 2015
CLUBS AND ORGANIZATIONS:
 Research Chefs Association, Northeast Section of the Institute of Food Technologists, Johnson &
Wales Brew Club, Johnson & Wales Food Science Club, St. Patrick’s Soup Kitchen (volunteer)
HIGHLIGHTS OF QUALIFICATIONS:
 Certifications: ServSafe , ServSafe Alcohol
 Excellent culinary, time management and leadership skills
References Available Upon Request