HEAD CHEF Summary Chef Energetic culinary professional blend creativity, passion food exceptional cooking skills. Works well dynamic leader high-pressure settings. Expert managing kitchen staff preparing foods reduced cost without compromising quality taste. Beautiful presentation food Institutional batch cooking Strong attention safe food handling procedures Extensive catering background. Highlights Strong butchery skills Contemporary sauce work High volume production capability Focus portion cost control Well-tuned palette Inventory management familiarity ServSafe certified Experience 04/2016 Current Head Chef Company Name － City State Identify opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Regularly develop new recipes accordance consumer tastes, nutritional needs, budgetary considerations. Consistently produce exceptional menu items regularly garnered diners' praise. Ensure smooth kitchen operation overseeing daily product inventory, purchasing receiving. Follow proper food handling methods maintained correct temperature food products. 05/2006 01/2016 Executive Chef/Director Company Name － City State Working chef charge food costing liquor. In charge food beverage ordering inventory controls. planning 110 person restaurant plus on-site pavilion hosting banquets weddings 275 guests plated, 325 guests buffet. Also provide service gazebo snack bar directly charge training kitchen staff front house staff site. Frequently coordinate multiple parties various locations premises overlapping times. Working closely ownership lowering cost increasing profit. Training front house waitstaff bar selling. Responsible 35 weddings 60 site food related events year. 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. Regularly interacted guests obtain feedback product quality service levels. Achieved exceeded performance, budget team goals. 03/2004 10/2005 Sous Chef Company Name － City State Working chef charge labor food cost projections, menu design, training, promotional ideas, recipe design, ordering, quality control portion control 120 person restaurant. 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. Positively engaged customers, offering menu information, providing suggestions showing genuine appreciation business. 02/2003 12/2003 Kitchen Manager Company Name － City State In charge labor sales projections, food costing, administration, inventory ordering. Active line cook prep cook necessary. Helped manage quality control actively participates corporate wide meetings enhance productivity restaurant. Enhanced maintained central standardized recipe ingredient repository, including nutritional cost information. Inspected kitchens observe food preparation quality service, food appearance cleanliness production service areas. Ensured staff understood expectations parameters kitchen goals daily kitchen work. 02/2002 02/2003 Executive Chef Company Name － City State In charge labor sales projections, food costing, administration, scheduling, inventory ordering. Took line responsibilities (working chef) necessary managed quality control. Included planningand execution special events banquets 500 people in-house. 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. Education March, 2002 Associate Arts Culinary Florida Culinary Institute － City State Culinary Arts honors. Culinary Arts Certificate Skills Arts, budget, cost control, costing, customer satisfaction, special events, inventory, meetings, pricing, profit, quality, quality control, quality control, recruitment, safety, selling, sales, scheduling