Jozef Shalom

Executive Chef and commissary operations leader with 20+ years of experience managing high-volume culinary production across airline catering, institutional foodservice, and large-scale kosher operations. Proven ability to lead large teams, streamline production workflows, standardize systems, and maintain strict food safety compliance (SQF, MADINA, NYC Health). Known for delivering consistent quality across thousands of meals daily while improving operational efficiency and team performance.

Corporate Commissary Chef at Zetko / Radish (2025-10 – Present)

Lead commissary production for multi-account prepared foods ensuring quality, portion control, and on-time delivery.

• Lead commissary production for multi-account prepared foods ensuring quality, portion control, and on-time delivery.
• Standardized recipes, batch sheets, and packaging specs to support scalable production.
• Partner with ownership and clients on new product development and menu launches.

Corporate Executive Chef at Borenstein Caterers (2019-01 – 2025-01)

Managed a 35-person commissary team supporting large-scale kosher airline and institutional catering.

• Managed a 35-person commissary team supporting large-scale kosher airline and institutional catering.
• Oversaw daily hot and cold production ensuring accuracy with airline specifications.
• Developed new recipes and product lines while maintaining SQF and MADINA standards.

Executive Sous Chef at Gate Gourmet (2018-01 – 2019-01)

Led a 30-cook team in a high-volume airline catering kitchen.

• Led a 30-cook team in a high-volume airline catering kitchen.
• Coordinated multi-airline production schedules and supported staff training and hiring.

Executive Chef / Production Chef / Account Sous Chef at Flying Food Group (2014-01 – 2018-01)

Supervised up to 80 cooks and multiple sous chefs across airline accounts.

• Supervised up to 80 cooks and multiple sous chefs across airline accounts.
• Managed hot-food production, packing operations, and airline menu presentations.

Head Chef at West Lawrence Care Center (2013-01 – 2014-01)

Designed healthcare menus meeting dietary and NY State nutrition guidelines.

• Designed healthcare menus meeting dietary and NY State nutrition guidelines.

Sous Chef at Sodexo (Delta Sky Club) (2012-01 – 2014-01)

Prepared buffet and à la carte offerings for premium airline lounge guests.

• Prepared buffet and à la carte offerings for premium airline lounge guests.

Professional Culinary Training in Culinary Arts – Tadmor Culinary Institute