CHEF OWNER Executive Profile A combination specialized training professional experience results excellent qualifications EXECUTIVE CHEF, SOUS CHEF AND CHEF. Highly skilled variety cuisines, including: Italian, Peruvian, Mexican Fusion. Possess outstanding interpersonal, communication training skills. Excel creating quality cuisine within budgetary cost controls. Flexible, ability achieve first-class fine dining high volume operations. Develop motive highly productive team. Received professional training five Certified Master Skill Highlights Small business development Leadership/communication skills Product development Business operations organization Budgeting expertise Negotiations expert Employee relations Self-motivated Customer-oriented Fluent [spanishCommunicates effectively Event planning Listening skills Exceptional multi-tasker Hospitality expertise Core Accomplishments Reduced number guest complaints <80> percent. Successfully managed kitchen staff 40+ employees high volume dinner services 500 diners night.Expanded [menu items] line includeIncreased sales 50% rolling revamped social media marketing initiative., nearly doubled sales one year. Professional Experience 01/2010 09/2012 Company Name － City State Chef Owner Management financial personnel records. Recruit, interview train staff ensuring health safety standards. Development marketing strategy responsible doubling sales one year. Received 300 outstanding reviews Yelp.com. 01/2007 01/2009 Company Name － City State DIRECTOR OF CULINARY ARTS Train manage kitchen personnel, supervise/coordinate related culinary activities; estimate consumption requisition purchase food; select develop recipes; standardize production recipes ensure consistent quality; establish presentation technique quality standards; plan price menus; ensure proper equipment operation/maintenance; ensure proper safety sanitation kitchen; oversee special catering events; offer culinary instruction and/or demonstrate culinary techniques; responsibility hiring, discipline, performance reviews initiating pay increases. 12/2003 12/2006 Company Name － City State Execute Sous Chef Oversaw aspects relating culinary operations including kitchen supply inventory, maintaining government regulations, monitoring customer satisfaction. Menu development well food preparation. Food Nutrition Department. Oversaw procedures development Executive Chef menus recipes, including Special VIP Events. Oversees 3,000 meals day, full service cafeteria catering events. 11/2001 12/2003 Company Name － City State Food Service Director Conducted daily pre-shift weekly departmental meetings ensure organizational efficiency.Scheduled directed staff daily work assignments maximize productivity.Efficiently resolved problems concerns satisfaction involved parties.Continually monitored facility took appropriate action ensure food quality service standards consistently met. Education 1994 Los Angeles Culinary Instituted － City State u.s.a Associate Arts Culinary Arts Courses Hospitality Restaurant Management Additional Information Open Negotiation