EXECUTIVE CHEF Professional Summary Energetic culinary professional blend creativity, passion food exceptional cooking skills. Works well dynamic leader high-pressure settings. Skills Strong attention safe food handling procedures Chef The Cork Tree awarded best restaurant West Ways Magazine Employed Bing Crosby's featured Desert Sum Magazine "Chefs Surprise" column August 2008 Beautiful presentation food Food presentation talent Hospitality service industry background Food presentation talent Work History Executive Chef 05/2012 Current Company Name – City State www.thecorktree.com. Modern California Mediterranean Cuisine. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Developed menus, pricing special food offerings increase revenue customer satisfaction. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Regularly interacted guests obtain feedback product quality service levels. Reduced food costs using seasonal ingredients, setting standards portion size minimizing waste. Head Chef 01/2011 05/2012 Company Name – City State Was head chef fine dining steakhouse, helped designed kitchen, created menus, hired kitchen staff, set accounts kitchen. Did meat fish portioning, made sauces, worked grill line service. Planned dinner bar menus, well special menus in-house special events catering. Sous Chef 01/2010 01/2011 Company Name – City State website: www.smoketreeranch.com (American Cuisine). Daily menu charge entrees appetizer, banquet's 500 ppl. Prep serve lunch dinner items. butchering, soups, stocks sauces. 150 300 covers per day. Led shifts personally preparing food items executing requests based required specifications. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Executive Chef 01/2006 01/2010 Company Name – City State High volume fine dining restaurant, team leader, training kitchen wait staff new menu items daily specials. In charge Menu development, budgeting, invoice tracking, ordering, food labor cost, scheduling, banquets. 6.5 Million yearly sales. Verified proper portion sizes consistently attained high food quality standards. Achieved exceeded performance, budget team goals. Chef/Owner 01/2005 01/2006 Company Name – City State European Mediterranean Cuisine). Owner 45-seat restaurant, responsibilities included: Front House Management, beverage ordering, banking, menu development, set accounts, set license's needed run business, Budgeting, Accounting, hiring training staff. Executive Chef 01/2002 01/2005 Company Name – City State Kaiser Grill Chop House Steak House. Worked 2 locations Kaiser Grill Palm Springs The Chop House Palm Desert. Was charge 2 busy restaurants. Butchering protein items. Inventory, ordering, food labor cost, scheduling Daily Specials 4 million yearly sales. Executive Chef 01/1997 01/2002 Company Name – City State American Asian Cuisine. Maintaining food coast 29.5 %, Weekly Inventory, ordering, labor cost, Daily Specials Banquets. 4.5 million store revenue. Assisted opening three restaurants training chef, Chef 2 busy stores. 4 million food sales. Promptly reported maintenance repair issues Corporate Executive Chef. Sous Chef 01/1993 01/1997 Company Name – City State Italian Cuisine) www.ifornaio.com. Managed large open Kitchen's fine dining Italian cuisine. Scheduling, food cost, inventory labor cost. Was part opening team Las Vegas restaurant New York New York Hotel Casino, Successfully open two properties Il Fornaio 1993 Pasadena, CA 1996 Las Vegas, NV 14 million sales. Education Associate Arts Culinary Arts, Chef Training Restaurant Management 1 1983 Los Angeles Trade Technical College City State Chef Discovers Contemporary Flavors Culinary Institute America Skills Accounting, banking, Budgeting, com, CA, hiring, Inventory, Italian, team leader, sales, Scheduling, website Additional Information AWARDS USA Honor Society 2009/2010 Biltmore Who's Who Award 2008/09/10 Achievement Profession Certificate Merit Chefs de Cuisine Assn. California Best European Restaurant 2005/2006 Award