Category: CHEF

         A LA CARTE CHEF/ CHEF DE CUISINE         Summary    A professional cook with 10+ years of combined on the job work training and experience, with a background in managerial and non-managerial positions from high quality restaurants and organizations, with a firm foundation built on the respect and execution of proper cooking techniques, and the importance of always being able to learn and grow as a professional.      Highlights          Focused and disciplined  High volume production capability  Focus on portion and cost control  Inventory management familiarity      Sous vide technique  Effective Communicator  Organizational Skils  Task Oriented            Experience      Company Name    City  ,   State    A La Carte Chef/ Chef De Cuisine   10/2015   to   Current       Supervise 10 cooks across two kitchens  Encourage and Motivate Staff Members to uphold quality standards in keeping with club traditions and expectations  Planning and Preparation of three seasonal menus  Creating nightly specials revolving around seasonality using as many local ingredients as possible  Contemporary and trendy cuisine, with respect to traditions and favourites of the club and its members  Effectively expedites a la carte service   Management of protein, perishable, and dry goods inventory with a focus on utilisation and cost effectiveness  100- 200 Covers Nightly           Company Name    City  ,   State    Sous Chef   04/2015   to   Current       Effectively Managing a kitchen team of 12 cooks and stewards over two kitchens on property  Tasked with the preparation and execution of special event menus    Planning and executing a daily changing dinner menu   Strong focus on locality of ingredients   Responsible for an extensive running inventory of fresh proteins  Training new cooks and team members to understand quality standards and proper cooking techniques.  75-175 covers nightly          Company Name    City  ,   State    Lead Expeditor   02/2014   to   02/2015       The Masters Golf Tournament  Terrace Kitchen  High Pressure Environment   Time Management   Stress Management   Effective Planning and Organisational Skills.  800-1100 covers in 3 hours          Company Name       12/2009   to   05/2014       Merion Cricket Club, Haverford, PA, Junior Sous Chef  Viking Culinary Center, Haverford, PA, Chef/Instructor  Cloud Catering and Events, NYC, NY, Cook  The Black Rat, Winchester, England, Stage  Craigie on Main, Cambridge, MA, Stage  Four Seasons Resort: Aviara, Carlsbad, CA, Intern          Education           2009     Culinary Institute of America  ,   City  ,   State        Bachelors of Professional Studies ,  Culinary Arts and Restaurant Management . Assisted with numerous  school-sponsored catering events  for up to 450 people. Member of the Inter-collegiate  soccer team  four years, serving as  captain  one year. Kitchen assistant for saturday morning, 15 person Adult Education classes. Residence Assistant, 2 1/2 years         Skills    Interpersonal Skills, cooking, critical thinking, dependability focused, human relations, inventory, listening skills, time and personnel management skills, stress management, supervision, teaching, leadership, enthusiasm, passion for cooking, problem solving