EXECUTIVE CHEF Professional Summary Energetic culinary professional blend creativity, passion food exceptional cooking skills. Works well dynamic leader high-pressure settings. A career includes everything small fast casual high end dining catering. Skills Creativity menu planning presentation Knowledgeable Heart Healthy Cooking Safe Healthy work atmospher HACCP Serv-Safe Certified Customer Service Focuses Passionate cooking Forward Thinking Highly organized Excellent communicator Delegates Effectively Motivational Good sense humor Team builder Self-motivated Accounting, Budgeting, Forecasting, P&L Proficient MS Office including Word, Excel, Powerpoint, Outlook. Implements effective systems Work History Executive Chef 03/2014 Current Company Name – City State Accountable every aspect Food Beverage budgets. Responsible ordering china, glass, silverware, smallwares. Responsible kitchen training including recipe use, grill, sauté, fry, steam, garde manger, knife handling, equipment use, Safety Sanitation (Serv-Safe Certified). Monitored ordering food, constant developing vendor relations, quality control food products, managed systems including daily check lists, cooler/freezer logs, HACCP logs, schedules, weekly safety meetings initial continual employee training. Nearly food produced house include pastries, bread, salad dressings, etc. Developed menus, pricing special food offerings increase revenue customer satisfaction. Managed kitchen staff six recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Food Production Coordinator 02/2013 03/2014 Company Name – City State Minimized expenses utilizing production logs, correct patient counts, well-trained staff. Helped redesign current cafeteria line menu include customer based concepts ideas. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Verified proper portion sizes consistently attained high food quality standards. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Executive Chef 08/2009 09/2010 Company Name – City State Manage food production facilities include fine dining restaurant, bar grill, banquets conference kitchen, deli/coffee/pasty shop, family dining facility, beverage carts (food aspect only), two concessions outlets two golf courses. Accountable every aspect Food Beverage budgets. Responsible ordering china, glass, silverware, smallwares. Manage staff 40ppl including executive sous-chef, 2 sous chefs, externs hourly staff. Responsible kitchen training including recipe use, grill, sauté, fry, steam, garde manger, knife handling, equipment use, Safety Sanitation (Serv-Safe Certified). Monitored ordering food, constant developing vendor relations, quality control food products, managed systems including daily check lists, cooler/freezer logs, HACCP logs, schedules, weekly safety meetings initial continual employee training. Nearly food produced house include pastries, salad dressings, stocks, etc. well breaking steaks primal cuts whole fish seafood. Regularly interacted guests obtain feedback product quality service levels. Inspected kitchens observe food preparation quality service, food appearance cleanliness production service areas. Executive Chef General Manager Food Venues 12/2005 07/2009 Company Name – City State Manage 11 facilities ranging fine dining, deli/coffee shop commissary/warehouse well banquets (mainly weddings (approximately 35 every summer) events ranging size 25 600 ppl) include writing, developing, costing, implementing menus. Accountable every aspect Food Beverage budgets. Accountable ordering china, glassware, silver, small wares, kitchen equipment (and orchestrating installation). Manage staff 100ppl including unit executive chef, sous chefs, 17 managers, externs hourly staff. Responsible kitchen training including recipe use, grill, sauté, fry, steam, garde manger, knife handling, equipment use, Safety Sanitation (Serv-Safe Certified). Monitored ordering food, developed vendor relations, quality control food products, managed systems including daily check lists, cooler/freezer logs, HACCP logs, schedules, weekly safety meetings initial continual employee training. Responsible recruiting team members. Developed implemented current externship program. Executive Sous Chef 01/2004 07/2005 Company Name – City State Completely redesigned wrote recipes current menu. Implemented new safety sanitation program including cooler/freezer logs, temperature logs, HACCP logs facility lapsed. Responsible costing menus, inventory control, banquet functions, ordering, scheduling 12 employees, hiring, team member motivation, instrumental bringing new business hotel offering ice sculpting specialty menus. Developed specialty menus chef's tables special events (i.e. Holiday events). Taught cooking classes food demonstrations select groups. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Maintained updated knowledge local competition restaurant industry trends. Sous Chef 03/2003 12/2003 Company Name – City State Developed tools prep lists temperature logs benefit employee organization. Responsible employee scheduling accountability include 30 individuals. Established par levels maintained proper food cost purchasing purveyor relations. Interacted managers key employees ensure adequate coverage, quality food excellent service. Verified proper portion sizes consistently attained high food quality standards. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Executive Chef 10/2000 12/2002 Company Name – City State Prepared annual budget forecasting financial goals cost controls labor management bring food costs 5 points within first three months. Created, developed implemented upscale cafeteria managing 5 free-standing properties including banquet fine dining facilities. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Verified proper portion sizes consistently attained high food quality standards. Developed menus, pricing special food offerings increase revenue customer satisfaction. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Regularly interacted guests obtain feedback product quality service levels. Culinary Supervisor 09/1999 09/2000 Company Name – City State Assisted developing menu creations work assignments kitchen staff restaurant, McGrath's, banquet facilities. Scheduled directed culinary team exceed industry standards perform optimum performance creativity, preparation, cleanliness, customer service. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Verified freshness products upon delivery. Recommended menu items Executive Chef new dish development, holidays, special events promotions. Cooked served food meals accordance planned menus, diet plans, recipes, portions, temperature control procedures facility policies. Assistant General Manager 06/1998 08/1999 Company Name – City State Improved food cost 6 within 6 months. Responsible ordering inventory controls. Developed higher level quality fare maintaining food costs negotiating purveyors. Led shifts personally preparing food items executing requests based required specifications. Ensured staff understood expectations parameters kitchen goals daily kitchen work. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Specialty Chef 03/1996 08/1999 Company Name – City State Redesigned menus implementing marketing strategies broaden customer base expanding guest service highest levels. Continually striving meet exceed industry safety standards, inventory control, profit margin, customer service expectations diligent thorough training culinary team. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. Asst. Kitchen Manager 07/1994 03/1996 Company Name – City State Developed daily specials including entrees, soups, appetizers. Directed culinary team daily activities prep, mise en place, food safety, plate presentation. Practiced safe food handling procedures times. Verified freshness products upon delivery. Accurately efficiently prepared healthy, delicious fish, meat vegetable-based dishes. Education Associate Science Culinary Arts 2012 National Institute Culinary Arts Mountain State University City State Recieved TIPS Certification Alcohol Awareness 2003 Health Communications Inc City State Completed hospitality courses. Club Management, Food Safety, Nutrition 2001 Technical Vocational Institute City State Attained Serv-Safe Certification. Have maintained Serv-Safe certification since 1 1995 Chippewa Valley Technical College City State Accomplishments Annual Scovie Awards. Participated judge grading food entries across world national world recognition. 2003-2005 Thermador (On Behalf Of Freed Appliance Distributors) Tempe, AZ. Demonstrated cooking techniques professional show kitchen located The Great Outdoors (Chandler, AZ). Took raw food product instructed groups customers prepare various items using sponsored equipment. Eventually allowing customers sample finished product. Affiliations 2005-Present American Culinary Federation World Association Chefs Societies Charleston, WV Active Member Skills Accounting, Budgeting, budgets, budget, Cooking, Creativity, Customer Service, special events, financial, Forecasting, hiring, inventory, inventory control, Leadership, Team Builder, managing, marketing strategies, marketing, meetings, Excel, Outlook, PowerPoint, MS Word, negotiating, Communicator, profit, purchasing, quality, quality control, recruiting, Safety, scheduling, Self Motivated, tables, employee training, vendor relations