Category: CHEF

         CHEF AND RESTAURANT MANAGER         Summary     Chef with 15 years of highly recognized  work in catering and restaurant management in 4 star hotels and leading restaurants. Specializes in creating menus that attract and retain customers for events and parties. Looking for a challenging role in culinary management.       Highlights                Focus on portion and cost control         High volume production capability           Orchestrated a successful profit and loss statement                 Inventory management control                   ServSafe certified                  Utilized systems to successful cost        Cross training ability        Successfully implemented front and back of the house training and guideline program            Food   cost   control specialist               Skillful kitchen staff trainer                       Accomplishments      Successfully managed a kitchen staff of 15  employees during high volume dinner services for more than125
covers each night.  Also have extensive knowledge of catering both on and off-site productions.     Managed front and back of the house with team members    Grossed over 20k per week in food and Beverage sales         Experience      Company Name    City  ,   State    Chef and Restaurant Manager   12/2007   to   01/2017           Up-sold additional menu items, beverages and desserts to increase restaurant profits.  Up-sold additional menu items, beverages and desserts to increase restaurant profits.  Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.        Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.     Consistently emphasized food quality and specialized baking techniques.        Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.          Highly Skilled in final plate preparation with authentic presentation.               Consistently emphasized food quality and specialized cooking techniques.                Company Name    City  ,   State    Chef and Restaurant Manager   12/2007   to   01/2018       Up-sold additional menu items, beverages and desserts to increase restaurant profits. Up-sold additional menu items, beverages and desserts to increase restaurant profits. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.    Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.    Consistently emphasized food quality and specialized baking techniques.    Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.    Highly Skilled in final plate preparation with authentic presentation.    Consistently emphasized food quality and specialized cooking techniques.    Increased sales by 17% over a two-year period.  Prepared correspondence, accounting and financial documents for analysis.         Company Name    City  ,   State    Chef and Sous Chef    02/2001   to   09/2006      Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.  Provided courteous and informative customer service in an open kitchen format.  Implemented and supported company initiatives and programs.  Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.  Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.  Established and maintained open, collaborative relationships with the kitchen team.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.  Prepared healthy, enjoyable breakfasts and dinners for guests and VIP's         Company Name    City  ,   State    Chef and Sous Chef    02/2001   to   09/2006       Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.  Provided
courteous and informative customer service in an open kitchen format.  Implemented and supported company
initiatives and programs.  Effectively managed and assisted kitchen staff in producing food for banquets,
catered events and member dining areas.  Ensured smooth kitchen operation by overseeing daily product
inventory, purchasing and receiving.  Established and maintained open, collaborative relationships with the
kitchen team.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety
reports.  Prepared healthy, enjoyable breakfasts and dinners for guests and VIP's          Education      Associate of Arts  :  Specalized Culinary Techonolgy   2002     Pennsylvania Culinary Institute   ,   City  ,   State  ,   USA          Attendance Achievement Award        Top  10 % of class            Bachelor of Science  :  Business   98     Salem International  ,   City  ,   State  ,   USA    Business        Skills      Account Management  Project Management  Computer Proficient