EXECUTIVE CHEF Executive Profile Seeking opportunity showcase Talent, Education Abilities Chef vast experience demanding work ethic effectively utilized. Strong diverse experience HOSPITALITY INDUSTRY, including: l Multi-unit Experience. RESTAURANT, CATERING, AND HOTEL EXPIERIENCE ONSITE AND OFFSITE CATERING FRENCH, ITALIAN, ASIAN, AMERICAN, SPANISH CUISINES MENU/SPECIALS DEVELOPMENT KITCHEN MANAGEMENT EVENT COORDINATING DINING ROOM DESIGN AND FLOW POS SYSTEM KNOWLEDGE MARKETING AND ADVERTISING CUSTOMER RELATIONS COSTING INVENTORY CONTROL ORDERING SAFETY AND SANITATION EMPLOYEE MANUALS TRAINING AND SCHEDULING TROUBLESHOOTING PROBLEM-SOLVING SERVE SAFE CERTIFIED Skill Highlights Skilled experienced managing food production high-volume restaurants, Luxury Hotel, large-event catering 500+ people coordinating activities 10+ kitchen employees. Computer-literate Word, Excel, PowerPoint, Photoshop; Internet skills. Professional Experience Executive Chef February 2015 Current Company Name － City State Small Restaurant wine bar, 40-60 seat. Lunch dinner. Dinner menu specializes small plates I changed menu every month based season availability products, Also provide 2-5 specials every night. Won culinary completions sweet savory categories 2 local food wine festival. I 2 VC Star news articles/reviews numerous blogs magazine write-ups. Also featured Eye LA ABC coming Ventura County Restaurant Great Food. Executive Chef June 2014 February 2015 Company Name － City State Developed small bar menu, purchased food products, set Kitchen equipment flow, hired trained BOH staff, operate large private events. Work owner labor food cost. A continuation Blush Restaurant Lounge Kitchen. Executive Chef General Manager July 2013 February 2015 Company Name － City State 100+ seat restaurant large lounge area, catering events 500+ people. Responsible food production, staffing, training, hiring, terminating, organization, purchasing Kitchen. Reported weekly Inventory tracked purchase, Sales, labor weekly basis. Provided catering Granada Theater well Marque Events. Open Brunch, Lunch, Dinner. Created weekly specials well new menus holiday menus. Took Over Event Coordinator General Manager. Trained FOH Staff Organized events daily duties. Successfully ran multiple parties ranging 20 people 400 people. Sous Chef April 2012 February 2013 Company Name － City State Five star luxury Hotel restaurants Stonehouse Plow angel. 2012 Travel Leisure World's Best Hotels number 6. Create seasonal menus, daily soups specials. Instructed FOH daily meetings menu changes specials, trained managed BOH daily every position job. Execute expo position serving 41 rooms two restaurants. Culinary Arts Instructor July 2012 September 2012 Company Name － City State Instructed 1st 2nd period classes local high school. Teaching basic knowledge, safety entering hospitality job market. Executive Chef September 2010 February 2012 Company Name － City State Managed operated two popular restaurants/Bars. Staffed, trained organized two full service kitchens creating costing menu. Purchased stocked kitchen well bar needed. Daily guest interactions making sure best possible job. Executive Sous Chef March 2010 September 2010 Company Name － City State Working directly Executive Chef Owner creating seasonal, local, farmers market oriented cuisine emphasis "In House" made. Supervised multiple trips markets farms, outsourced specialty food items, created multiple daily specials. Executive Chef March 2009 February 2010 Company Name － City State Created menu small wine oriented bistro. Trained hired staff execute new menu, keep organized clean. Worked directly owner design flow, specials, greeting guest. Sous Chef/Head Preparation July 2008 January 2009 Company Name － City State Responsible managing food production, catering small large events (500+ attendees), overseeing team 10+ employees, serving onsite chef, creating, preparing, plating meals; cleaning Ordering products. Evaluated trained new employees. Line Cook March 2008 July 2008 Company Name － City State Introduced weekly specials menu items 30-seat French fine dining/. catering restaurant. Prepared plated hot line dishes, salads desserts. Chefs Assistant/Line Cook May 2007 March 2008 Company Name － City State Developed employee manuals 200-seat café serving three meals daily. Opened kitchen delicatessen. Handled inventory control deli customer relations. Line Cook December 2005 January 2007 Company Name － City State Waiter/Pastry July 1999 August 2003 Company Name － City State Education Bachelor Science degree Culinary Management 2006 ART INSTITUTE OF CALIFORNIA － City State Culinary Management Skills ABC, Photoshop, basic, Computer-literate, Ventura, costing, customer relations, French, General Manager, hiring, Internet skills, Inventory, inventory control, managing, market, meetings, Excel, PowerPoint, Word, purchasing, safety, Sales, staffing, Teaching, VC, articles