PREMIUM CLUB CHEF Executive Profile Creative, desire perfection, dedication profession art time effectively balance profitability.Twenty three years professional experience dynamic, resourceful skilled Chef proven success record many dynamic venues assignments. Skill Highlights Food cost control specialist Special dietary needs expert Proven leadership skills Skillful kitchen staff trainer International culinary skills Strong customer relationship builder Core Accomplishments Consistently stayed monthly controllable expense budget. Adjusted monthly menus maximize use seasonal local ingredients delicacies. Drove food costs 23% effectively improving inventory procedures reducing spoilage levels. Created explored new cuisines. Oversaw kitchen employee operations ensure production levels service standards maintained. Professional Experience Premium Club Chef 01/2014 Current Company Name City State Directly responsible food labor costs, menu development, recipe creation standardization recipe production ensure consistency. Promote positive public relations guests. Oversee fine dining venue seats 300 offering ala carte menu daily Chef's Table, all-inclusive area guest seating 240 daily Chef's Table, fast casual venue seats 140, well pastry department supplies scratch made pastries club level suites. Change menus daily outlet pastry menu home stand. Responsible non-game day catered events in-park game day events. Travel venues assisting high profile events play-off games. Oversaw 40 cooks 2 Sous Chefs part overall back house operations. Pastry Chef 03/2013 01/2014 Company Name City State Ensure brand quality, consistency adherence standards. Designed kitchen set pastry department operations. Developed menu implement new items home stands. Ensure pastries consistently prepared served according restaurants', outlets', banquet facility portioning, serving standards. Hired trained staff 9 correct facility procedures, safety codes, proper recipes baking techniques. Monitored food distribution, ensured meals delivered correct recipients guidelines special diets followed. Pastry Chef 06/2012 03/2013 Company Name City State Ordered controlled inventory. Developed menu implement daily specials. Introduced new modified existing recipes. Responsible pastry savory baked goods food costing. Consistently adhered quality expectations standards. Planned prepared food parties, holiday meals, luncheons, special functions, social events. Executive Chef 10/2009 09/2011 Company Name City State In organic vegetarian restaurant I created seasonal menus heavy emphasis vegan, gluten-free living food items. Responsible pastry production in- house retail sale. Developed methods recipes create tasty vegetarian/vegan cuisine. Developed variety menu items catering customers food allergies diet restrictions. Supervised evaluated staff, implemented budgets, fore casted trends negotiated prices vendors. Held monthly cooking classes public. Executive Chef 09/2001 09/2003 Company Name City State Created menus, oversaw savory sweet food production kitchen staff. Ordered controlled food inventory. Oversaw 30 cooks 2 Sous Chefs part overall back house operations. Hired trained kitchen staff adhered company budgets. Developed held cooking, baking candy making classes public. Executive Chef 06/1998 08/2001 Company Name City State Ordered controlled inventory. Developed weekly menus implemented daily specials. Introduced new modified existing recipes. Worked baked goods retail sale included wedding cakes, candies, savory pastries baked goods. Consistently adhered quality expectations standards. Hired trained staff 19 food preparation employees. Executive Pastry Chef 04/1991 05/1995 Company Name City State Initially set coordinated pastry department operations company managing four restaurants catering company Pier 39. Supervised evaluated staff, implemented budgets, fore casted trends negotiated prices vendors. Interacted health inspectors regulators. Ordered maintained inventory. Oversaw distribution product central location. Education Associate Occupational Studies Culinary Arts 1991 The Culinary Institute America City State Culinary Arts Skills budgets, inventory, sophisticated seasonal menus, public relations, quality, motivated leader