RALPH YEDINAK

Phone: 917.716.9150
Email: chef.ralph@verizon.net

Brooklyn, NY 11201

CHEF
A top-performing chef with over 40 years of experience. Experienced in management and running kitchens, as well as
sanitation management. Skilled in all areas of management, including hiring, training, ordering, menu development,
specials creations and menu pricing. Highly proficient in scheduling and staff training, utilizing communication and
team development to increase efficiency of operations.

AREAS OF EXPERTISE
Management
Chef
Personnel Management

Menu Development
Day-to-day Operations
Pricing

Inventory Management
Scheduling
Catering and Banquet Facilities

KEY SKILLS ASSESSMENT

O PERATIONS MANAGEMENT Manage full day-to-day operations of kitchen, as well as menu development, inventory
management, pricing and specials creations.
PERSONNEL MANAGEMENT Effectively manage staff through hiring, training, schedule coordination and ensuring that
they are educated on the menu to provide better dining experiences for customers.

PROFESSIONAL E XPERIENCE
WATERFRONT ALE HOUSE, MANHATTAN, NY
CHEF/PARTNER

Responsible for all aspects of managing kitchen operations.

Managed hiring, scheduling, training, ordering, menu development, specials, and menu pricing.
Set up sanitation and quality control practices.
Developed menu and specials items.

WATERFRONT ALE HOUSE, BROOKLYN, NY

CHEF/PARTNER

1991 1992

Supervised casual Eastern European based kitchen for luxury boutique hotel.

RESTAURANT ASSOCIATES, VARIOUS LOCATIONS

NEW YORK TRUST DINING ROOM CHEF (1990-1991)

1992 1994

Formulated large buffet for high volume Financial District lunch spot and delivery business.

BOX TREE GRILL, MANHATTAN, NY

CHEF

1994 1995

Oversee management and practices of kitchen supporting 2 restaurants.

PIATTI PRONTI, MANHATTAN, NY

CHEF

2012 2014

Responsible for specials and menu development for both restaurants.

CAF EUROPA, MANHATTAN, NY

CHEF

1995 2015

Chef for officers dining room and employees cafeteria in private banks downtown operations.
Formulated menus for special lunches in officers dining room.
Set up 3-week rotating menu for cafeteria to adhere to budget guidelines.
Single handedly shifted from over-budget to under-budget by the end of the year.

1987 1991

Ralph Yedinak

Resume, Page 2

Professional Experience Continued

MAMA LEONES RISTORANTE SOUS CHEF (1989 1990)

Sous Chef for Landmark restaurants relocation to Milbury Plaza Hotel.

Worked with Executive Chef to set up special food service for Milford Plazas Lullabuy Broadway Package.

TRATTORIA RESTAURANT SOUS CHEF (1989 1989)

Sous Chef for restaurants opening of outdoor dining area for summer.
Expanded lunch and dinner service to serve an additional 125 outdoor seats.

U NITED NATIONS DELEGATES DINING ROOM EXECUTIVE SOUS CHEF (1987 1991)

Managed daily operations of Delegates Dining Room and for catering and banquet facilities.
Acted as Executive Chef while the company searched for a new chef.

WORLD TRADE CLUB, SAN FRANCISCO, CA

BANQUET SOUS CHEF

Banquet Sous Chef for private club in the financial district.

Responsible for all butchering, cooking, serving banquets and catering.

PFISTER HOTEL AND TOWER, MILWAUKEE , WI

NIGHT SOUS CHEF

1984 1987

Promoted from Banquet Department to night Sous Chef for the luxury dining room.
Sous Chef for Landmark restaurants relocation to Milbury Plaza Hotel.

E DUCATION & T RAINING

Associates Degree, Culinary Arts, Moraine Park Technical Institute, Fond du Lac, WI

1980 1984