Category: CHEF

         CO-OWNER/EXECUTIVE CHEF       Career Focus    Performance driven administrative professional with extensive experience in purchasing and operations in support of top organizational objectives. Fourteen years' experience in purchasing, including project management of multi-sites with a diversified background in the food service industry, purchasing and construction. Intellectual as well as innovative and skilled at executing multi-projects in the most cost effective, time efficient, safe & quality producing manner. Recognized for the application of impressive research and forecasting skills that discover untapped profits and elusive resources.      Summary of Skills         Operations
Streamlining    Strategic planning    Forecasting    Process development     Product management      Budget Management        


 
  
  Customer Service
  
 


   Client Relations  Vendor Administration   Vendor Negotiations  Account Management  Creative Problem Solving             Accomplishments     Earned “Top Performer” award in  2016        Professional Experience      Co-owner/Executive Chef     03/2010   to   01/2017      Company Name   City  ,   State      Successfully manage a café style restaurant, increasing sales through quality food, exceptional service and value.  Plan menus, estimate food and beverage costs, purchase and maintain adequate inventory to meet needs.  Assist in creating innovative marketing campaigns to increase visibility of the restaurant.  Assist in hiring, training, directing and scheduling of employees.  Manage financial areas including budgeting, cost control, payroll and general accounting.  Keep abreast of all state and federal laws and regulations.  Approved externship site to develop students to work within foodservice industry.         Receiving Clerk/Purchasing Coordinator Director of Purchasing     02/2009   to   Current      Company Name   City  ,   State      Maintained an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly customer service.  Build and maintain classroom recipes and create daily production templates within Food-Trak database to maintain production standards as set forth in corporate curriculum.  Formulate supplier inventory and pricing database for LCB-Dallas utilizing the new BirchStreet ordering system.  Create database production templates to procure weekly food orders to meet departmental needs.  Continuously price-check various items available and received through multiple Avendra suppliers to ensure accurate and best pricing for like products.  Determined recurring business needs and maintained necessary inventory levels.   Monitored weekly, monthly and quarterly achievement goals.  Divide food order accordingly to ensure complete and accurate deliveries per curriculum from multiple suppliers that guarantee adequate stock and optimal product freshness to meet student and special event production requirements.  Receive, inspect and temperature check all deliveries; refuse any bad product, then date and stock items according to FIFO system.  Organize storeroom and fill requisitions for classrooms following proper ServSafe food safety guidelines.  Maintain appropriate receiving records within the database and excel that allow for quick independent cross referencing of purchase orders, departmental performance, and optimal cost accounting.  Ensure all student supplies such as uniforms, textbooks and toolkits are managed month to month and are distributed accurately to provide accountability with minimal variance.  Maintain adequate inventory to fulfill distribution requirements during and between each start.  Conduct monthly inventory of all procurement stock.  Build and maintain Vendor relationships.  Provide exceptional service to students and co-workers.  Listen and respond to customer requests or problems in a timely manner.  Analyze and prioritize issues while maintaining focus on solving problems.  Identify and implement new solutions to resolve problems successfully in a timely manner.  Maintain a high standard of performance and accountability for timely completion of work assignments.  Accept increasing levels of responsibility and perform additional assignments after expected work is completed.  Develop and implement clear plans to accomplish specific objectives while prioritizing and making adjustments on the fly when needed to assure that activities and objectives are performed in alignment with critical needs and
goals of department and curriculum.         Catastrophe Insurance Claims Adjuster     01/2004   to   01/2009      Company Name     State      Outsourced through various insurance companies during catastrophe situations.  Handled approximately 100-200 claims directly with the insured.  This involves the ability to deal with people in high stress and anxiety situations using time management skills efficiently.         Education      Bachelor of Arts  :   Culinary Management   September, 2012     LE CORDON BLEU COLLEGE OF CULINARY ARTS   City  ,   State      Culinary Management       Skills     Food-Trak : BirchStreet
: Word : Excel