Resume category: CHEF

         MANAGER AND EXECUTIVE CHEF           Profile     Results oriented manager who thrives in fast-paced, competitive environments is seeking position offering opportunities for new professional and personal challenge. Self starter with a positive, can-do attitude who is driven to learn and succeed.       Areas of Expertise          Inventory control  Expense control  Supervision and training  Strong presentation skills  Sound judgment  Computer-savvy  Process improvement  Team building  Staff motivator  Business recovery and sustainability  Conflict resolution  Media marketing  Cost reduction  Budget allocation      Diverse management experience  Natural leadership  Staff training  Supervision and training  Skilled negotiator  Calm under pressure  Complex problem solving  Inventory control  Adaptable  Exceptional time management skills  Operations Start up  Performance evaluations  Employee Scheduling            Professional Experience      Manager and Executive Chef    October 2014   to   Current     Company Name   －   City  ,   State      Continually monitor all Rochester University Fraternity house kitchens and take appropriate action to ensure food quality, service standards, policies, and sanitation standards are consistently met.  Assign tasks and oversee the direction of employees to ensure compliance with food safety procedures and quality control guidelines.  Performed kitchen walk-throughs to gauge timeliness, performance and excellent service quality.  Monitor budgets of all Rochester University Chefs on campus  Manage and approve all inventories and budgets related to all culinary areas on campus  Manage, plan, and oversee all culinary campus events  Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.  Designated by Rochester University to be primary competitor to represent Rochester University in all culinary competitions          Sous Chef    October 2013   to   June 2014     Company Name   －   City  ,   State      Approved  procurement requests for banquet products  Managed and updated day to day database of personal and existing recipes  Budgeted food orders and products to maximize company profitability  Maintained standards and responsible for all kitchen operations, banquet events and buffet lines  Responsible for daily set up of all stations          General Manager/Executive Chef    September 2012   to   October 2013     Company Name   －   City  ,   State      Advanced 30 year family owned non- profitable restaurant to  lucrative, thriving business now known as  "Local's Favorite"  Personally acknowledged in the local Sun News, Myrtle Beach Tourist magazine, culinary and tourist websites as "Top 100 Myrtle Beach Chefs"  in over 3,000 existing restaurants  Designed, created, and implemented new restaurant and catering menus consisting of self-created recipes   Scheduled and managed all catering events   Reviewed and approved all food and beverage billing invoices and expense reports  Monitored, budgeted inventory and expenses   Managed  day-to-day tactical and long-term strategic activities   Scheduled and directed staff to maximize productivity  Identified key growth opportunities through implementation of promotional events  Hired and trained staff of over 20 for food and beverage preparation and approved payroll  Reduced total operating costs while utilizing online tools such as Quicken   Coached and mentored 25 employees and staff members by offering constructive feedback and taking interest in their career growth          Chef De Cuisine and Sous Chef    December 2010   to   September 2012     Company Name   －   City  ,   State      Successfully and simultaneously worked with Owner and Executive Chef Ernest Bledsoe to successfully manage both restaurants  Recruited and hired 20 new staff for each restaurant  Inventoried, compiled and maintained records of food use and expenditures  Ensured minimal product shrinkage and secondary use of products to avoid waste  Managed food and produce receiving process with 100% accuracy.  Led and motivated all restaurant personnel to be successful   Trained new staff on cleaning and preparing various foods for cooking and serving  Created special menu items and event menus   Planned and prepared food for parties, holiday meals, special functions, and other social events  Instructed other cooks in the preparation, cooking, garnishing, and presentation of food          Sous Chef    April 2010   to   December 2010     Company Name   －   City  ,   State      Performed in a high volume kitchen under Executive Chef Frank Lee   Supervised, coached and trained kitchen personnel, prep cooks and line cooks in the preparation, cooking, garnishing, and presentation of food.  Executed various kitchen stations including meat, fish, grilling and saute while preparing fine dishes and special diet entrees  Often switched between positions as Sous Chef to any other necessary Chef position mid shift to support changing needs of kitchen and staff  Supervised and coordinated activities of cooks and workers engaged in food preparation  Placed daily food orders          Kitchen Manager    July 2008   to   April 2010     Company Name   －   City  ,   State      Scheduled kitchen and service staff   Monitored safety, sanitation, and food preparation   Inventoried food, supplies, liquor, beer and wine on daily basis   Revised and organized kitchen procedures to optimize work flow           Internship for Associate Degree in Culinary Arts    January 2008   to   June 2008     Company Name   －   City  ,   State      Skilled and proficient at all stations including prepping, sautéing, grilling before end of internship  Served an average cover count of 300+ per night  Obtained firsthand experience with international, European, and French Cuisine   Interned during the 5th year of winning Charlotte Restaurant of the Year          Education      Associate Degree   :   Applied Food Science and Culinary Arts/Food and Beverage Management    ,   May 2008    Johnson & Wales University   －   City  ,   State  ,            GPA 3.4    GPA:   GPA: 3.4            Certification   :   Food Safety and Sanitation   ,   2008    Johnson and Wales   －   City  ,   State              Certification   :   National Beverage Service and Bartending  ,   2008    Johnson and Wales   －   City  ,   State              Affiliations     Future Business Leaders of America Scholarship  Federal Work Study Program Award  Johnson and Wales Achievement Scholarship       Skills     Budgeting, Multi-Business Operations Management, New Business Development, Profit Generation, Food Safety, Quality Management, Customer Relations, Vendor Negotiations, Vendor Partnerships, Time and Resource Optimization, Inventory Control and Management, Weekly Payroll, Policies, Safety, Work Flow