EXECUTIVE CHEF Summary Accomplished Chef seasoned culinary management experience fine dining, high volume catering, executive campus-wide restaurant oversight. Background providing exceptional territorial leadership directing restaurants, cafes, catering operations simultaneously. Significant architect role profit growth comprehensive improvements quality, productivity, efficiency, customer service upgraded training inspiring management team, also making personal initiative bring management inspiration every member kitchen serving staff. Sincere passion high quality results work produced. Demonstrated expertise in: Purchasing Inventory Management Food/Beverage Labor Cost Controls Innovative Menu Development Planning Budget Administration Direct Proper Fiduciary Responsibility Quality Assurance Control Special Events Management Customer Service Guest Relations New Facilities Start-Up Development/Planning/Execution Accomplishments Created new Café menu managed launch menu new Café operations retrained staff resulting increase sales 60% consistently grows 8 months later present time. Restructured training processes new hires updated training current employees effective, energetic, pleasant customer service team improved customer attendance 18%. Experience Executive Chef February 2014 Company Name Coordinated oversaw kitchen Café activities different locations campus ensure successful service 180 residents day. Direct access responsibility entire dining services $() budget. Developed menus kitchen planning, hiring training staff averaging employees slower peak seasons. Catered multiple large events simultaneously keeping regular dinner shifts organized efficient. Specifically took initiative increase safety sanitary procedures. Held monthly meetings residents present updates demonstrations dining services procedures event/menu planning communicating ideas/suggestions residents. Offered specific training programs help employees maintain improve job skills. Monitored training costs created budget reports management. Delivered Results: Developed cohesive team front back house reduced amount turnover. Lowered food produce costs (%) increasing quality implementing new line products extensive experience prior relationships specific choice vendors. Improved standard operating procedures kitchens food service operations implemented new safety, sanitary, organizational standards storage areas increased inspection scores. Successfully implemented Hydration program residents. Chef De Cuisine Riderwood Village November 2005 April 2013 City State Responsible managing budgets, preparing schedules back house culinary staff, creating new exciting menus complying recipe procedures. Managed inventory, part stock orders. Steadily led team maintain storing organization sanitation standards. Developed enriched exceptional employees teaching classes improve current position prepare promotion. Purchased food beverage, tableware, small ware kitchen equipment. Successfully attained growing profit direct development oversight opening new coffee shop hot carry out. Participated designing stage floor plans, full ownership menu planning. Chosen cook represent company annual Maryland Crabfest Sandy Point Park Chesapeake 2014() Delivered Results: Brought company plaque prizes 1st place Vegetable Crab Soup, 2nd place Cream Crab Soup two years row. Increased overall restaurant revenue openings hot carry coffee shop enough update equipment employee uniforms still yielding significant end profit improvements. Received notice healthiest restaurant campus three large restaurants. ​ Head Chef August 2001 November 2005 Company Name － City State Responsible culinary operations Preparing schedules Purchasing food beverage small wares Responsible managing food budgets Maintain high standard quality food Created menus participation management Follow maintain sanitation standards Maintaining high motivation staff members collaboration management. Direct Results: Increased efficiency serving already high volume customer presence able increase customer presence even better restaurant recognition food quality. Head Chef February 1985 July 2001 Company Name － City Directed daily operation restaurant insuring high quality every product Preparing daily specials Preparing high volume lunches weekend dinners Catering special events local offices. Weekly monthly inventory Participated local food competitions Created menus recipe's Responsible hiring culinary staff. Education 2012 Frontline Culinary Certificate AACC ​ 2 semesters 2012-2013 Frontline Leadership Certificate 2010 ServSafe Instructor Proctor ServSafe Certified Skills fiduciary, event/floor planning, Leadership, sales, teaching Skills __________ Communication Critical thinking Organizational Coaching Interpersonal Listening Understanding Logistical Detail Oriented Computer Public Speaking