Category: CHEF

         HEAD CHEF       Summary    Chef Energetic culinary professional with a blend of creativity, passion for food and
          exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
          Expert in managing kitchen staff and preparing foods at reduced cost without
          compromising quality and taste.

          Beautiful presentation of food
          Institutional and batch cooking
          Strong attention to safe food handling
          procedures
          Extensive catering background.      Highlights          Strong butchery skills  Contemporary sauce work  High volume production capability  Focus on portion and cost control      Well-tuned palette  Inventory management familiarity  ServSafe certified            Experience     04/2016   to   Current     Head Chef    Company Name   －   City  ,   State        Identify opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.  Regularly develop new recipes in accordance with consumer tastes, nutritional needs,  and budgetary considerations.  Consistently produce exceptional menu items that regularly garnered diners' praise.  Ensure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.  Follow proper food handling methods and maintained correct temperature of all food products.          05/2006   to   01/2016     Executive Chef/Director    Company Name   －   City  ,   State      Working chef in charge of food costing and liquor.  In charge of all food and beverage ordering and inventory controls.  planning for 110 person restaurant plus on-site pavilion hosting banquets and
          weddings for up to 275 guests - plated, or 325 guests - buffet.  Also provide service for gazebo snack bar and directly in charge of training all
          kitchen staff and front of the house staff on site.  Frequently coordinate multiple parties in various locations of the premises at
          overlapping times.  Working closely with ownership on lowering cost and increasing profit.  Training for front of the house waitstaff and bar on up selling.  Responsible for 35 weddings and 60 other on site food related events a year.  Developed menus, pricing and special food offerings to increase revenue and
          customer satisfaction.  Instructed new staff in proper food preparation, food storage, use of kitchen
          equipment and utensils, sanitation and safety issues.  Actively involved in cost control, sanitation, menu development, training,
          recruitment, private dining and catering.  Regularly interacted with guests to obtain feedback on product quality and service
          levels.  Achieved and exceeded performance, budget and team goals.         03/2004   to   10/2005     Sous Chef    Company Name   －   City  ,   State      Working chef in charge of labor and food cost projections, menu design, training,
          promotional ideas, recipe design, ordering, quality control and portion control for
          120 person restaurant.  Verified proper portion sizes and consistently attained high food quality standards.  Instructed new staff in proper food preparation, food storage, use of kitchen
          equipment and utensils, sanitation and safety issues.  Positively engaged with customers, offering menu information, providing
          suggestions and showing genuine appreciation for their business.         02/2003   to   12/2003     Kitchen Manager    Company Name   －   City  ,   State      In charge of labor and sales projections, food costing, administration, inventory and
          ordering.  Active line cook and prep cook when necessary.  Helped manage quality control and actively participates in corporate wide meetings
          to enhance the productivity of the restaurant.  Enhanced and maintained the central standardized recipe and ingredient repository,
          including nutritional and cost information.  Inspected kitchens to observe food preparation quality and service, food appearance
          and cleanliness of production and service areas.  Ensured all staff understood expectations and parameters of kitchen goals and daily
          kitchen work.         02/2002   to   02/2003     Executive Chef    Company Name   －   City  ,   State      In charge of labor and sales projections, food costing, administration, scheduling,
          inventory and ordering.  Took on line responsibilities (working chef) when necessary and managed quality
          control.  Included planningand execution of special events and banquets up to 500 people
          in-house.  Ensured all staff understood expectations and parameters of kitchen goals and daily
          kitchen work.  Instructed new staff in proper food preparation, food storage, use of kitchen
          equipment and utensils, sanitation and safety issues.          Education     March, 2002     Associate of Arts  :   Culinary    Florida Culinary Institute   －   City  ,   State      Culinary Arts with honors.            Culinary Arts Certificate              Skills    Arts, budget, cost control, costing, customer satisfaction, special events, inventory, meetings, pricing, profit, quality, quality
          control, quality control, recruitment, safety, selling, sales, scheduling