For over 47 years Bill Doyle has been working in different jobs. Recently, Bill worked as a Cec in American Culinary Federation enhancing knowledge. Bill Doyle graduated from The Culinary Institute of America in 1984 where this expert got all the required knowledge and skills. Bill has all necessary knowledge and skills for his job, proven by these certifications in Certified Executive Chef, Servsafe Proctor, and American Culinary Federation. This person knows Spanish. You can find this professional in Upper Greenwood Lake, New Jersey, where he is located nowadays. SoftwareOfficial has all the info you need to connect Bill Doyle, such as this expert's phone or email. Send us the request to get additional info.
Name variants:
Billy Doyle,
Billie Doyle
Last updated Jul 04, 2024
Contact Information
Last Update
Jul 5, 2022
Email
bi**@optonline.net
Location
Upper Greenwood Lake, NJ
Workplace
Cec
Saint Augustine, FL
Industry
Food & Beverages
Colleagues
Work History
Operations and Production Manager
Created entire line of Gluten Free baked goods for start-up wholesale bakery. Full responsibility for setting up all systems for facility. Created full purchasing specs and set up vendor por...
Jan 2011 — Aug 2013
Executive Chef and West Campus Purchasing Agent
525 east 68Th St, New York, NY 10065
Ran NYPH's offsite commissary specializing in revamping their Cook-Chill production facility.
Complete set-up and implementation of purchasing system for facility.
Traing of purchasing st...
Jul 2001 — Aug 2013
Catering Manager and Chef
1800 Motor Pkwy, Islandia, NY 11749
Responsible for all catering production and execution at Whitson's flagship account in northern NJ
Catering Production/Planning/Execution
Administrative duties including all departmental ...
Mar 2005 — Jan 2011
Food Production Manager
Ran JHH's Bronx, NY production facility's kitchen. Oversight responsibilities for all Food Purchasing.
Jan 2004 — Mar 2005
Executive Chef
150 east 42Nd St, New York, NY 10017
Ran Continuum's Cook-Chill system commissary at St. Lukes Hospital in NYC producing between 5,000 to 7,000 meals daily while under OU Rabbinical supervision. Oversight responsibilities for a...
Jul 2001 — Jan 2003
Executive Chef
Restructured a traditional Cook-Serve production facility to Wood's first Cook-Chill facility.
1996 — 1999
Operations Manager
Ran operations and oversaw production as well as purchasing for a medium sized Cook-Chill production facility manufacturing Soups, Stews and Pasta salads for both retail and wholesale venues.
1993 — 1994
Assistant Gen Manager
My original title with Marriott was AM Food Production Mgr. It was my first mgt position and it helped me decide on my future career path. Responsible for all Food Purchasing. At this facili...
1985 — 1987
Entremtier
Worked all stations in a large traditional brigade style operation.
1981 — 1982
Apprentice Chef
Learned the basics of Classical French Cuisine under clasically trained Chefs. Worked all stations in this brand new and altogether traditional facility.
1980 — 1981
Education
1982 — 1984
1979 — 1981
1975 — 1979
upto
1966 — 1972
Occupations
Executive
Production Manager
Production Director
Sales Specialist
Supplier
Services Professional
Sales Representative
Skills
Recipes
Catering
Culinary Skills
Cooking
Pastry
Food Service
Food
Baking
Food Safety
Menu Development
Chef
Recipe Testing
Bakery
Food and Beverage
Sanitation
Cuisine
Culinary Management
Food Preparation
Culinary Education
Gourmet
Menu Costing
Food Quality
Fine Dining
Restaurants
Sauces
Food Industry
Seafood
Restaurant Management
Haccp
Food Processing
Customer Service
Menu Engineering
Banquets
Servsafe
Inventory Management
Ingredients
Purchasing
Mediterranean
Italian Cuisine
Butchery
Food Styling
Food Cost Analysis
Gastronomy
Food Cost Management
Cakes
Food Service Operations
Labor Control
Food Writing
Strategic Planning
Income Statement