Category: CHEF

         EXECUTIVE CHEF         Summary     Over 29 years experience in front and back of house.  Seeking a Management position. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Executive Chef with 4 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently.             Highlights          Kitchen, Bar, & Dining Room
Operations
  
Integrated Inventory Control

  Promotions & Up-selling

  Budgeting / Profit & Loss
  Management

Safety & Sanitation Compliance   Innovative Menu Planning  Vendor Management & Negotiation      Strategic Kitchen
Planning   Budget Management Culinary   Staff Training and Development   Menu Management   Team Building and Leadership   Outstanding Guest Relations             Experience      Company Name    City  ,   State    Executive Chef   08/2010   to   08/2014       Innovative menu development and planning.  Food and labor cost control.  Food presentation and preparation.  Managed special events.  Purchasing and inventory management.  One on one customer relations with clientele.  Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.  Training and developing employees.          Company Name    City  ,   State    Kitchen Manager   08/2009   to   07/2010       Recommended measures for improving work procedures and workers performance.  Created work schedules and organized employee time sheets.  Assign duties, responsibilities, and work stations to employees in accordance to with work requirements.  Performed various financial activities such as cash handling, deposits and payroll.  Observe and evaluate workers and work procedures to insure quality and standards.  Complete disciplinary write-ups and performance reports.          Company Name    City  ,   State    Sous Chef   08/2007   to   09/2009       Help train, develop and grow kitchen staff.  Planning, preparing and direction food operations in kitchen and outgoing catering orders.  Making sure all kitchen staff works to the highest culinary standards.  Checking quality and quantity of food received from suppliers.  Giving both positive and negative feedback to staff on a daily basis.  Making sure that all in house kitchen and catering policies were implemented.  Training and developing employees.          Company Name    City  ,   State    Lead Expeditor/Customer Service Rep   04/2005   to   08/2008       Delivering catering orders to surrounding airports.  Customer service.  Data entry using Quick books.  Packaging and labeling orders for outgoing deliveries.  Shopping for special requests throughout San Diego Area for an elite clientele.  Training and developing Employees.  Skills: Consistently working to high standards, Gain in-depth familiarity with any kitchen's operations,
Serve Safe Management Certified, Knowledge of different styles of cooking, Resolving personal conflicts
between staff members.  Constantly working hard to achieve personal goals and objectives. Process improvement
analysis and implementation.          Education        Restaurant/Hotel Management    2017     Penn Foster                    Management Serve Safe Certified   2015       City                Skills    Consistently working to high standards, Gain in-depth familiarity with any kitchen's operations, Serve Safe Management Certified, Knowledge of different styles of cooking, Resolving personal conflicts between staff members, Constantly working hard to achieve personal goals and objectives, Process improvementanalysis and implementation