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