Category: CHEF

         EXECUTIVE CHEF         Summary     Motivated Executive Chef with 22 years of culinary expertise.  Recognized for assessing operational needs and developing solutions to save costs, improve revenues, and drive customer satisfaction. Resourceful and well-organized with excellent leadership and team building record.  Last 4 years were spent actively participating and designing kitchens and restaurants in a 167 million dollars hotel expansion, while still managing and maintaining a fiscally responsible operation.  The Waterfront Beach resort is recognized by guests and peers as a premier culinary location in Orange County.       Experience      Executive Chef  ,     12/2003   to   Current     Company Name   –   City  ,   State      Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management.  designed, managed and created menus for 3 restaurants (offshore 9, Boardwalk and newly opened Henry's), 2 pool pantries and 1 market (Riptide and Surf Hero).  Managed, designed menus and cooked for over 51,000 square feet of meeting space.  Maintained labor at under 11% to promote long-term business profitability.  Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26%.  Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people.  Experimented new dish creations by incorporating customer recommendations and feedback.  Created recipes, incorporating various techniques, to build flavor and unique visual appeal.  Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.  Worked with vendors to locate optimal recipe ingredients at cost-effective rates.  Utilized local, fresh food products to support local economies and showcase community support.  Produced or amended menus and item selections in conjunction with food and beverage team  Performed financial analysis and recommended effective methods to cut costs.  Initiated software based inventory control system to manage inventory and analyze food cost.  Coordinated and executed menu planning, recipe development and daily restaurant operations.  Monitored quality, presentation and proper quantities of plated food across line.  Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.  Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous-Chef and Chef de Cuisine.  Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.  Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.         Restaurant Chef / Executive Sous-Chef  ,     08/2008   to   08/2013     Company Name   –   City  ,   State      Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.  Created exceptional menu items executed with precision to regularly garner diner praise.  Supervised staff of 30, providing direction in preparing specialty items, including banquets, restaurant and employee dining room.    Developed innovative California driven  menus with over 30 offerings.  Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.  Kept stations stocked and ready for use to maximize productivity.  Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.  Set up and performed initial prep work for food items such as soups, sauces and salads.  Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.  Prepared more than 500 dishes per day in fast-paced all scratch kitchen environment while maintaining high customer satisfaction rate.  Maintained consistent quality and high accuracy when preparing identical dishes every day.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.  Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.  Enforced proper sanitation practices to prevent spoiling or contamination of foods.  Verified kitchen staff followed all recipes and portion serving guidelines correctly.  Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.  Placed orders for food supplies weekly with understanding of kitchen's budget.  Ensured that the kitchen was always clean, orderly and well-maintained in an effort to avoid mishaps.  Trained and supervised all culinary personnel for $3.5 million annual revenue-grossing restaurant.  Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods.         Lead Cook / Chef de Cuisine  ,     12/2003   to   08/2008     Company Name   –   City  ,   State      Managed budget, labor and direct operating expenses for restaurant, banquet and a market operation.  Tracked kitchen's inventory and ordered new food and supplies when needed.  Considered seasonal product pricing and availability in development of promotional dishes and menu selections.  Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.  Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.  Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.  Monitored quality, presentation and proper quantities of plated food across line.  Developed recipes and menus to meet consumer demand and align with culinary trends.  Prepared  mise en place  every day to promote efficient preparation of signature dishes.         Line Prep Cook  ,     12/1999   to   12/2003     Company Name   –   City  ,   State      Kept stations stocked and ready for use to maximize productivity.  Arranged sauces and supplementary garnishes to place in allocated stations.  Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.  Maintained consistent quality and high accuracy when preparing identical dishes every day.  Prepared more than 300 dishes per day in fast-paced Classic French cooking  environment while maintaining high customer satisfaction rate.  Used measuring items, knives and other kitchen tools to properly prepare food resources.  Rotated stock items and ingredients to maintain efficiency and freshness.  Executed proper techniques when preparing menu item ingredients.  Cooked food following specific measurements and recipes.  Improved overall kitchen efficiency through consistency , leading to numerous promotions.         Skills          Customer service oriented  Banquets and catering  Resource Management  Food preparation techniques  Food and beverage pairing  Budgeting and cost control  Dish preparation  Detail-oriented  Purchasing  Inventory control  Portion and cost control      Food inspection  Time management  Strong communication skills  Inventory monitoring  High-volume dining  Outstanding cleanliness  Organizational skills  Trained in food safety guidelines  Problem solving  Flexible schedule            Education and Training      Bachelor of Arts  :   Culinary arts   ,   1996     ITHQ, Institue d'hotelerie du Quebec   -   City  ,   State             Skills      Customer service oriented  Banquets and catering  Resource Management  Food preparation techniques  Food and beverage pairing  Budgeting and cost control  Dish preparation  Detail-oriented  Purchasing  Inventory control  Portion and cost control    Food inspection  Time management  Strong communication skills  Inventory monitoring  High-volume dining  Outstanding cleanliness  Organizational skills  Trained in food safety guidelines  Problem solving  Flexible schedule        Work History      Executive Chef  ,   12/2003   to   Current     Company Name   –   City  ,   State      Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management.  designed, managed and created menus for 3 restaurants (offshore 9, Boardwalk and newly opened Henry's), 2 pool pantries and 1 market (Riptide and Surf Hero).  Managed, designed menus and cooked for over 51,000 square feet of meeting space.  Maintained labor at under 11% to promote long-term business profitability.  Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26%.  Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people.  Experimented new dish creations by incorporating customer recommendations and feedback.  Created recipes, incorporating various techniques, to build flavor and unique visual appeal.  Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.  Worked with vendors to locate optimal recipe ingredients at cost-effective rates.  Utilized local, fresh food products to support local economies and showcase community support.  Produced or amended menus and item selections in conjunction with food and beverage team  Performed financial analysis and recommended effective methods to cut costs.  Initiated software based inventory control system to manage inventory and analyze food cost.  Coordinated and executed menu planning, recipe development and daily restaurant operations.  Monitored quality, presentation and proper quantities of plated food across line.  Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.  Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous-Chef and Chef de Cuisine.  Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.  Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.         Restaurant Chef / Executive Sous-Chef  ,   08/2008   to   08/2013     Company Name   –   City  ,   State      Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.  Created exceptional menu items executed with precision to regularly garner diner praise.  Supervised staff of 30, providing direction in preparing specialty items, including banquets, restaurant and employee dining room.    Developed innovative California driven  menus with over 30 offerings.  Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.  Kept stations stocked and ready for use to maximize productivity.  Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.  Set up and performed initial prep work for food items such as soups, sauces and salads.  Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.  Prepared more than 500 dishes per day in fast-paced all scratch kitchen environment while maintaining high customer satisfaction rate.  Maintained consistent quality and high accuracy when preparing identical dishes every day.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.  Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.  Enforced proper sanitation practices to prevent spoiling or contamination of foods.  Verified kitchen staff followed all recipes and portion serving guidelines correctly.  Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.  Placed orders for food supplies weekly with understanding of kitchen's budget.  Ensured that the kitchen was always clean, orderly and well-maintained in an effort to avoid mishaps.  Trained and supervised all culinary personnel for $3.5 million annual revenue-grossing restaurant.  Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods.         Lead Cook / Chef de Cuisine  ,   12/2003   to   08/2008     Company Name   –   City  ,   State      Managed budget, labor and direct operating expenses for restaurant, banquet anda market operation.  Tracked kitchen's inventory and ordered new food and supplies when needed.  Considered seasonal product pricing and availability in development of promotional dishes and menu selections.  Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.  Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.  Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.  Monitored quality, presentation and proper quantities of plated food across line.  Developed recipes and menus to meet consumer demand and align with culinary trends.  Prepared  mise en place  every day to promote efficient preparation of signature dishes.         Line Prep Cook  ,   12/1999   to   12/2003     Company Name   –   City  ,   State      Kept stations stocked and ready for use to maximize productivity.  Arranged sauces and supplementary garnishes to place in allocated stations.  Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.  Maintained consistent quality and high accuracy when preparing identical dishes every day.  Prepared more than 300 dishes per day in fast-paced Classic French cooking  environment while maintaining high customer satisfaction rate.  Used measuring items, knives and other kitchen tools to properly prepare food resources.  Rotated stock items and ingredients to maintain efficiency and freshness.  Executed proper techniques when preparing menu item ingredients.  Cooked food following specific measurements and recipes.  Improved overall kitchen efficiency through consistency , leading to numerous promotions.