EXECUTIVE CHEF Summary Executive chef certified chef 8 years. Expertly trained classic French cuisine Le Cordon Bleu, specializes Caribbean, Mediterranean, Indian, Central American cuisine. Currently looking obtain position Hospitality field provides opportunities continued growth development, utilize current knowledge skills continuously improve operational quality efficiency. Highlights ServSafe certified High volume production capability Focus portion cost control Inventory management familiarity Sous vide technique Strategic organizational skills Attention detail Dependable Accomplishments Received Core 4 award Received CFE award Number one account monthly retention meetings FMPP CC Experience 02/2014 Current Executive Chef Company Name － City State Acting manager staff 50+ employees Continuously improving menus seasonal, sustainable, local products available Purchasing/ managing inventory daily menus, produce, special catering monthly promotions Training staff, overseeing kitchen, utility food service workers Maintain budget 2.5M, food cost 32%, plate cost $2.32 Responsible special functions 10-2000 plus Responsible BOH/FOH supervisors, sous chef, unit manager, admin Responsible supplying food 940 students, 2000 meals, 24 hours day Implemented supported company initiatives programs Effectively manage assist kitchen staff producing food banquets, catered events member dining areas Followed proper food handling methods maintained correct temperature food products Conducted daily inspections maintained food sanitation kitchen equipment safety reports Regularly developed new recipes accordance consumer tastes, nutritional needs, budgetary considerations 04/2013 11/2013 R&D Executive Chef Company Name － City State Responsible creating testing recipes Shooting new plate designs retail marketing team disperse accounts, websites, billboards training tools Creating programs test new accounts world wide involving food trends gluten free,vegan, local, sustainable, grass fed etc.) Designing new menus cater CEO, CFO, Presidents, etc. well new manager hires office weekly training Communicating directly dietitians match health standards company innovative healthy simultaneously Traveling accounts state help food cost budgeting, training Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction Attend meetings acquire new vendors approved company 09/2011 04/2013 Head Chef Company Name － City State Acting manager staff 100 employees Continuously improving standards CHOA Control purchasing produce, special catering, monthly promotions managing inventory Maintain budget 5.5M food cost 36% Responsible special functions 10-2000 plus Responsible Café/Retail sales 1,500-1,800 covers per day Responsible supplying food 256 patient beds every meal period Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws Implemented supported company initiatives programs 09/2010 09/2011 Sous Chef Company Name － City State Acting manager staff 70 employees Controlled purchasing food, beverage, equipment, tableware, expendables Maintain budget 1.5M Responsible special functions 10-200 plus Responsible 3 venues 900 covers per day Actively participated staff meetings operated effective management team leader Regularly developed new recipes accordance consumer tastes, nutritional needs, budgetary considerations. Education Associate Occupational Science Degree Culinary Le Cordon Bleu College Culinary Arts Atlanta － City State United States Nutrition courses Coursework Pastry Arts Classes Restaurant Facility Operations Skills Controlling budget, designing menus, organizational inventory skills, management, marketing, conducting meetings, public speaking, trainer, Microsoft (Office, Excel, Publisher, Powerpoint), purchasing, retail sales