EXECUTIVE CHEF Professional Summary Executive Chef 20 years experience cooking American, Mexican, Asian, French Seafood environments. Prior work prep cook, line chef, sous chef. Energetic culinary professional blend creativity, passion food exceptional cooking skills. Works well dynamic leader high-pressure settings. Bilingual Chef 20 years cooking, hiring training staff, creating schedules managing labor costs. Executive Chef possessing innate skill creating exceptional menu items. Leads productive working environments attract top-notch talent. Skills American/French classic cooking technique Beautiful presentation food Mexican/American cuisine expert Effective planner Extensive catering background Food presentation talent Employed CAMPEON featured Village Voice "Critics' Picks" column. Employed LOLITA/REDLULU featured The New York Times Critics' Picks" column. Two Stars Work History Executive Chef 12/2013 08/2014 Company Name – City State Assisted owner create new sports bar/restaurant concept. Developed recipes plate presentations. Responsible ordering choosing Chinaware, small wares, silverware glassware. Created Menus, prep lists station delegated duties member HOH. Coordinated activities concerning food preparation, kitchen, storage areas. Monitored food production areas safety sanitation practices procedures. Set production cycles, ensures proper inventory levels available. Hands execution line; directing kitchen employees food production. Conducted proper pre-meals educational seminars front house employees. Purchased food items various products operation restaurant. Reduced food costs 28 percent using seasonal ingredients, setting standards portion size minimizing waste. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Maintained updated knowledge local competition restaurant industry trends. Developed menus, pricing special food offerings increase revenue customer satisfaction. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Ensured staff understood expectations parameters kitchen goals daily kitchen work. Achieved exceeded performance, budget team goals. Inspected kitchens observe food preparation quality service, food appearance cleanliness production service areas. Created managed budgets operations capital equipment. Prepared operational reports analyses made appropriate recommendations progress negative trends. Planned lunch, dinner bar menus, well special menus in-house special events catering. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. Executive Sous Chef 10/2012 11/2013 Company Name – City State Responsible receiving purchases, checked schedules opening kitchen restaurant. Catered large corporate events, fashion/restaurant weeks holiday season. Responsible maintaining cleanliness order absence executive chef. Conducted proper pre-meals educational seminars front house employees. Responsible running restaurant Executive chef went vacation. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Promptly reported maintenance repair issues throughout service log. Expertly managed 40 staff maintained appropriate staffing levels throughout shifts. Executive Chef 05/2009 08/2012 Company Name – City State Created charts cleaning efficiency, food labor controls. Created detail recipes standards menus specials. Managed BOH operations restaurants Connecticut. Reduced food costs 28 percent using seasonal ingredients, setting standards portion size minimizing waste. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Developed menus, pricing special food offerings increase revenue customer satisfaction. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Practiced safe food handling procedures times. Successfully reduced restaurant's annual food labor costs [number] proper budgeting, scheduling management inventory. Working Chef 01/2007 01/2009 Company Name – City State An exclusive 100-seat nightclub serving French/American modern global Tapas menu. Developed new menu design, recipes plate presentations. Overhauled food labor controls better efficiency. Responsible food beverage inventory, purchases controls. Verified proper portion sizes consistently attained high food quality standards. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Lead Line Cook/Sous Chef 01/1992 01/2007 Company Name – City State Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. 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. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Led shifts personally preparing food items executing requests based required specifications. Achieved exceeded performance, budget team goals. 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. Practiced safe food handling procedures times. Education Bachelor Arts Philosophy 2001 City College New York City State Philosophy Member Philosophy Club Received half Scholarship Master Degree. Certifications NYC Qualifying Certificate Food Protection 07-06676 Serv-Safe Certification 6561937 Skills Budgeting, charts, concept, Cooking, directing, English, Special Events, fashion, French, Inventory, Optimization, Organizing, policies, presentations, speaker, Purchasing, quality, Receiving, Safety, Scheduling, seminars, Spanish Additional Information PRESS http://blogs.villagevoice.com/forkintheroad/2014/06/campeon_a_championship_caliber_sports_bar_arrives_in_flatiron.php http://www.nytimes.com/2012/01/08/nyregion/red-lulu-cocina-in-south-norwalk-review.html?_r=2&partner=rssnyt&emc=rss& http://www.nytimes.com/2010/08/15/nyregion/15dinect.html