Resume category: CHEF

         EXECUTIVE SOUS CHEF       Summary    Dynamic, resourceful and skilled Executive Head Chef with 25 years of success in fine dining, casual dining and catering.      Skills          Staff development and training  Inventory control  ServSafe certified          Operations management  Follows propers SOP's of all organizations  Focused and disciplined            Cross-functional team management  High volume production capability   Well-tuned palette            Supervision and training  Focus on portion and cost control   Bilingual (English/Spanish)  Featured in The Carroll County Times              Core Accomplishments      Successfully managed two kitchen staffs of 40 employees during high volume dinner services for more than 250 diners each
night.        Experience      Executive Sous Chef     Dec 2016   to   Current      Company Name   －   City  ,   State        Taste all prepared dishes, and observed color, texture and garnishes.  Adhere to staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.  Implemented and support companies SOPs.  Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.  Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.  Followed proper food handling methods and maintained correct temperature of all food production.  Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.  Followed proper food handling methods and maintained correct temperature of all food products  Enforced appropriate work-flow and quality controls for food quality and temperature.  Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.         Executive Chef     Jan 2012   to   Dec 2016      Company Name   －   City  ,   State     Reduced food costs by 2% by expertly estimating purchasing needs and buying through approved suppliers.  Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.  Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and
      local labor laws.  Implemented and supported company initiatives and programs.  Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining
      areas.  Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety
      requirements.  Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.  Followed proper food handling methods and maintained correct temperature of all food products.  Consistently produced exceptional menu items that regularly garnered diners' praise.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.  Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary
      considerations.  Enforced appropriate work-flow and quality controls for food quality and temperature.  Developed strategies to enhance catering and retail food service revenue and productivity goals.  Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.  Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.  Correctly and safely operated all kitchen equipment in accordance with set guidelines.  Actively participated in staff meetings and operated as an effective management team leader.  Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity
      without compromising guest satisfaction.  Built and fostered a team environment
      Expert in final plate preparation with authentic presentation.         Executive Chef     Apr 2005        Company Name   －   City  ,   State     Reduced food costs by 2% percent by expertly estimating purchasing needs and buying through approved suppliers.  Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and
      local labor laws.  Implemented and supported company initiatives and programs.  Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining
      areas.  Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety
      requirements.  Followed proper food handling methods and maintained correct temperature of all food production.  Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.  Followed proper
      food handling methods and maintained correct temperature of all food products.  Consistently produced exceptional menu items that regularly garnered diners' praise.  Prepared healthy, enjoyable breakfasts and dinners for diners.  Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.  Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary
      considerations.  Developed strategies to enhance catering and retail food service revenue and productivity goals.  Enforced appropriate work-flow and quality controls for food quality and temperature.  Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.         Education and Training      Bachelor of Arts  ,   CULINARY ARTS   2001    CULINARY ARTS       BIC        City  ,   State  ,   United States   Classes in Restaurant and Facility Operations       Coursework in Pastry Arts
      Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
      Nutrition courses            Skills    Arts, budget, color, cost control, Staff training, English, estimating, Focus, functional, Inventory management, inventory, Inventory control, team leader, meetings, negotiator, Operations management, problem solving, producing, program development, purchasing, quality, receiving, retail, safety, Spanish, Staff development, staffing, Supervision, team management, work-flow