A LA CARTE CHEF/ CHEF DE CUISINE Summary A professional cook 10+ years combined job work training experience, background managerial non-managerial positions high quality restaurants organizations, firm foundation built respect execution proper cooking techniques, importance always able learn grow professional. Highlights Focused disciplined High volume production capability Focus portion cost control Inventory management familiarity Sous vide technique Effective Communicator Organizational Skils Task Oriented Experience Company Name City State A La Carte Chef/ Chef De Cuisine 10/2015 Current Supervise 10 cooks across two kitchens Encourage Motivate Staff Members uphold quality standards keeping club traditions expectations Planning Preparation three seasonal menus Creating nightly specials revolving around seasonality using many local ingredients possible Contemporary trendy cuisine, respect traditions favourites club members Effectively expedites la carte service Management protein, perishable, dry goods inventory focus utilisation cost effectiveness 100- 200 Covers Nightly Company Name City State Sous Chef 04/2015 Current Effectively Managing kitchen team 12 cooks stewards two kitchens property Tasked preparation execution special event menus Planning executing daily changing dinner menu Strong focus locality ingredients Responsible extensive running inventory fresh proteins Training new cooks team members understand quality standards proper cooking techniques. 75-175 covers nightly Company Name City State Lead Expeditor 02/2014 02/2015 The Masters Golf Tournament Terrace Kitchen High Pressure Environment Time Management Stress Management Effective Planning Organisational Skills. 800-1100 covers 3 hours Company Name 12/2009 05/2014 Merion Cricket Club, Haverford, PA, Junior Sous Chef Viking Culinary Center, Haverford, PA, Chef/Instructor Cloud Catering Events, NYC, NY, Cook The Black Rat, Winchester, England, Stage Craigie Main, Cambridge, MA, Stage Four Seasons Resort: Aviara, Carlsbad, CA, Intern Education 2009 Culinary Institute America City State Bachelors Professional Studies Culinary Arts Restaurant Management Assisted numerous school-sponsored catering events 450 people. Member Inter-collegiate soccer team four years, serving captain one year. Kitchen assistant saturday morning, 15 person Adult Education classes. Residence Assistant, 2 1/2 years Skills Interpersonal Skills, cooking, critical thinking, dependability focused, human relations, inventory, listening skills, time personnel management skills, stress management, supervision, teaching, leadership, enthusiasm, passion cooking, problem solving