Resume category: CHEF

         STORE CHEF       Executive Profile    Restaurant Professional Executive Chef /Sous Chef /Chef Manager Position
 Proponent Leader in Healthy Cuisine and Passionate Food - Service. 
 Star 4 Diamond Resorts Hotels Spa Country Club
 Customer Service / Team Educator / Multi - Unit Manager.      Skill Highlights          Leadership/communication skills  Budgeting expertise   Employee relations      Human resources  New product delivery  Negotiations expert            Core Accomplishments      dining clients Kroger's Supermarket Nutritional menu development and recipe analysis for improved health results for long-term stay guests Developed chef training programs teaching healthy cooking techniques, health-promoting ingredient selection and how to build the foundations of a healthy lifestyle 1 of 7 Image Options.        Professional Experience     April 2014   to   Current     Store Chef        Duties including menu development one on one consultation with customer designing menus, as well as work scheduling, complete budget for bistro food outlet.  On and off campus Catering.  Successful menu development and execution for clientele, resulting in 20% business increase over 6 month prior emphasis on  - light fare highlighting locally grown ingredients and regional flavors.  Implement staff training program, including task competency indexing for increased labor efficiency, flavor development cooking techniques and food presentation concepts.  Inventory handling, management and rotation in accordance with HACCP, food cost controls and food quality standards.         July 2013   to   January 2014     Company Name    Executive Chef        Delivers strong operational performance by executing against Sodexo and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service.  Drives customer satisfaction, and maintains client relationships through rounding.  Ensures compliance to food safety, sanitation, and overall workplace safety standards.  Supervises, staffs, trains, conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and/or front line staff regarding food presentation, quality, cost control and food safety and sanitation.  Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.  Responsible for managing the process of purchasing, receiving, scheduling, inventory control and managing food production activities in compliance with Sodexo food production systems.  Assist in menu planning, pre-costing and post-costing.         May 2005   to   January 2013     Company Name    City  ,   State    Executive Chef/ Food service Manager        Premium menu design, recipe development culinary education for kitchen staff out lining events, live cooking demonstrations.  Pairing events and upscale private catering functions for Doctor and Executive broad Culinary nutrition consultant for health improvement results for all Patient and staff.  Successful design and implementation of menu, that promotes conscious cuisine standards, in culinary.  Help development nutritional standards all food outlets.  High positive guest feedback surveys and 65% sales increase over 5-year period.  Implemented purchasing protocol and procedures, resulting in securing competitive pricing from purveyors.  Aggressively fought waste and promoted cross-utilization to consistently maintain food cost below budget of 27% by 1 - 2.5 percentage points.  Positive write-ups from Kindred Magazine  and Tucson  newspapers  for Outstanding, clean kitchen outlets by, Arizona health department.  Development, and enforcement of Standards and Procedures Handbook for service and production, resulting in consistent standard task execution by team members and 20% reduction of labor costs over 5-year period since implementing program.  Budget development with financial benchmarking experience and contingency planning for preventing business and profit loss, daily metrics analysis with financial team, including revenue-labor cost and guest satisfaction management.         November 2001   to   April 2005     Company Name    City  ,   State    Executive Sous Chef        Successful assist in direction of $1.5 million renovation of dining facilities and kitchens, including four  restaurant, Culinary Learning Center, bistro, retail space and stations buffet.  Budget development and forecasting with focus on lean management through staff cross training and shifting manpower across Food and Beverage areas according to business requirements.          Education     1991     Sullivan College and the National Center for Hospitality   City  ,   State      Culinary Arts Management   Associate Degree    Culinary Arts Management              Diploma                  Professional Cook
Honors in: Educational Foundation - National Restaurant Association Certification
Serve Safe Certification            Interests    Chefs Collaborative Member
Alumni Association of Sullivan University
Spotlight      Personal Information    Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print       Additional Information      Chefs Collaborative Member Alumni Association of Sullivan University Spotlight Gourmet Magazine ( 1996) Traveler top ten Spas (1997) Miraval Resort ( 1997) Bon Appetit  Best of the year (1997) Food & Wine ( 1997) Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print         Skills    agency, benchmarking, Budget development, budget, competitive, Concept, consultant, consultation, cooking, cost control, clientele, client, customer satisfaction, designing, direction, Event planning, financial, focus, forecasting, indexing, Inventory, inventory control, management skills, managing, materials, newspapers, pricing, profit, public speaker, purchasing, quality, receiving, Retail, safety, sales, scheduling, staff training