Category: CHEF

         EXECUTIVE CHEF       Professional Summary        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.      Skills              Strong attention to safe food handling procedures  Chef at  The Cork Tree , awarded best restaurant in  West Ways Magazine    Employed at  Bing Crosby's , featured in  Desert Sum Magazine  "Chefs Surprise" column August 2008      Beautiful presentation of food  Food presentation talent  Hospitality and service industry background  Food presentation talent            Work History          Executive Chef     05/2012   to   Current      Company Name   –   City  ,
                              State      www.thecorktree.com.  Modern California and Mediterranean Cuisine.   Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.    Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.  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.  Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.         Head Chef     01/2011   to   05/2012      Company Name   –   City  ,
                              State      Was head chef for this fine dining steakhouse, helped designed kitchen, created all menus, hired all kitchen staff, set up all accounts for the kitchen.  Did all meat and fish portioning, made all sauces, worked the grill and line at service.  Planned dinner and bar menus, as well as special menus for in-house special events and catering.         Sous Chef     01/2010   to   01/2011      Company Name   –   City  ,
                              State      website: www.smoketreeranch.com (American Cuisine).  Daily menu charge of entrees and appetizer, banquet's up to 500 ppl.  Prep and serve all lunch and dinner items.  butchering, soups, stocks and sauces.  150 to 300 covers per day.  Led shifts while personally preparing food items and executing requests based on required specifications.  Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.         Executive Chef     01/2006   to   01/2010      Company Name   –   City  ,
                              State      High volume fine dining restaurant, team leader, training of kitchen and wait staff for all new menu items and daily specials.  In charge of Menu development, budgeting, invoice tracking, ordering, food and labor cost, scheduling, banquets.  6.5  Million in yearly sales.  Verified proper portion sizes and consistently attained high food quality standards.  Achieved and exceeded performance, budget and team goals.         Chef/Owner     01/2005   to   01/2006      Company Name   –   City  ,
                              State      European and Mediterranean Cuisine).  Owner of a 45-seat restaurant, responsibilities included: Front of House Management, all beverage ordering, banking, menu development, set up all accounts, set up all license's that where needed to run the business, Budgeting, Accounting, hiring and training of all staff.         Executive Chef     01/2002   to   01/2005      Company Name   –   City  ,
                              State      Kaiser Grill and the Chop House Steak House.  Worked at 2 locations Kaiser Grill in Palm Springs and The Chop House in Palm Desert.  Was in charge of 2 very busy restaurants.  Butchering of all protein items.  Inventory, ordering, food and labor cost, scheduling and Daily Specials 4 million in yearly sales.         Executive Chef     01/1997   to   01/2002      Company Name   –   City  ,
                              State      American and Asian Cuisine.  Maintaining a food coast of 29.5 %, Weekly Inventory, ordering, labor cost, Daily Specials and Banquets.  4.5 million in store revenue.  Assisted in the opening of three restaurants as a training chef, was the Chef of 2 busy stores.  4 million in food sales.  Promptly reported any maintenance and repair issues to Corporate Executive Chef.         Sous Chef     01/1993   to   01/1997      Company Name   –   City  ,
                              State      Italian Cuisine) www.ifornaio.com.  Managed a large open Kitchen's in fine dining in Italian cuisine.  Scheduling, food cost, inventory and labor cost.  Was part of opening team for the Las Vegas restaurant in New York New York Hotel and Casino, Successfully open two properties for Il Fornaio 1993 Pasadena, CA and 1996 in Las Vegas, NV 14 million in sales.         Education          Associate of Arts  :   Culinary Arts, Chef Training and Restaurant Management      1 1983       Los Angeles Trade Technical College  
                                    -   City  ,
                                      State           Chef Discovers Contemporary Flavors - Culinary Institute of America  
                                    -                Skills        Accounting, banking, Budgeting, com, CA, hiring, Inventory, Italian, team leader, sales, Scheduling, website      Additional Information          AWARDS USA Honor Society 2009/2010 Biltmore Who's Who Award 2008/09/10 Achievement Profession Certificate of Merit   Chefs de Cuisine Assn. of California Best European Restaurant 2005/2006 Award