CHEF Credentials National Registry Food Safety Professionals Certified Food Safety Manager National Registry Food Safety Professionals Test Administrator/Proctor Education Training High School Diploma Jun 1991 Newington High School － City State Summary Passionate Chef broad background various culinary styles positions. A natural leader excellent interpersonal communication skills ability get things done overcoming obstacles. Accomplishments Voted Best Restaurant 2013 Multiple "Best Of" accolades Experience Chef Oct 2016 Current Company Name － City State All aspects independently operated Hospital kitchen including staffing, payroll, menus, inventory/ordering, P&L, employee training discipline, cleaning equipment maintenance. Monitor p&l food labor costs maximize budget minimize waste. Interview, hire train new staff. Oversee Dietetic Techs work closely dietitians ensure specialized diets adhered well creating flavorful recipes enhance taste presentation adhering specific dietary needs. Handle cash deposits maintain statistical reports monitor trends account money. Reduced food costs expertly estimating purchasing needs buying approved suppliers. Provided courteous informative customer service open kitchen format. Systematically tasted smelled prepared dishes, observed color, texture garnishes. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Implemented supported company initiatives programs. Effectively managed assisted kitchen staff producing food banquets, catered events cafeteria areas. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Followed proper food handling methods maintained correct temperature food products. Established maintained open, collaborative relationships kitchen team. Consistently produced exceptional menu items regularly garnered diners' praise. Quickly courteously resolved guest problems complaints. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Regularly developed new recipes accordance consumer tastes, nutritional needs, budgetary considerations. Enforced appropriate work-flow quality controls food quality temperature. Developed strategies enhance catering retail food service revenue productivity goals. Provided nutritious, safe, visually appealing, innovative properly prepared flavored food. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Displayed positive friendly attitude towards customers fellow team members. Diligently enforced proper sanitation practices prevent spoiling contamination foods. Consistently emphasized food quality specialized Consistently verified kitchen staff followed recipes portioned serving guidelines correctly. Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Built fostered team environment techniques. Conduct staff meetings resolve service, product personnel issues. Ensure federal, state local safe food handling guidelines met. Inspect areas kitchen maintain clean sanitary environment. Scheduled monitored time 50 plus employees. increased cafeteria sales 25% maintain sales creatively preparing new healthy entrees. ​ Chef Supervisor Aug 2015 Oct 2016 Company Name － City State Check quality raw cooked food products ensure standards met. Monitor sanitation practices ensure employees follow standards regulations. Check quantity quality received products. Order requisition food supplies needed ensure efficient operation. Supervise coordinate activities cooks workers engaged food preparation. Inspect supplies, equipment, work areas ensure conformance established standards. Determine food presented create decorative food displays. Instruct cooks workers preparation, cooking, garnishing, presentation food. Collaborate personnel plan develop recipes menus, taking account factors seasonal availability ingredients likely number customers. Prepare cook foods types, either regular basis special guests functions. Demonstrate new cooking techniques equipment staff. Record production operational data specified forms. Preparing specialized menus children dietary needs requirements. Clean inspect galley equipment, kitchen appliances, work areas ensure cleanliness functional operation. Apportion serve food facility residents, employees, patrons. Cook foodstuffs according menus, special dietary nutritional restrictions, numbers portions served. Clean, cut, cook meat, fish, poultry. Compile maintain records food use expenditures. Direct activities one workers assist preparing serving meals. Bake breads, rolls, pastries. Train new employees. Take inventory supplies equipment. Plan menus varied, nutritionally balanced, appetizing, taking advantage foods season local availability. Executive Chef/Owner/GM Aug 2012 Aug 2015 Company Name － City State Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Check quality raw cooked food products ensure standards met. Monitor sanitation practices ensure employees follow standards regulations. Check quantity quality received products. Order requisition food supplies needed ensure efficient operation. Supervise coordinate activities cooks workers engaged food preparation. Inspect supplies, equipment, work areas ensure conformance established standards. Determine food presented create decorative food displays. Instruct cooks workers preparation, cooking, garnishing, presentation food. Estimate amounts costs required supplies, food ingredients. Collaborate personnel plan develop recipes menus, taking account factors seasonal availability ingredients likely number customers. Analyze recipes assign prices menu items, based food, labor, overhead costs. Prepare cook foods types, either regular basis special guests functions. Determine production schedules staff requirements necessary ensure timely delivery services. Recruit hire staff, cooks kitchen workers. Meet customers discuss menus special occasions, weddings, parties, banquets. Demonstrate new cooking techniques equipment staff. Meet sales representatives negotiate prices order supplies. Arrange equipment purchases repairs. Record production operational data specified forms. Plan, direct, supervise food preparation cooking activities multiple kitchens restaurants establishment restaurant chain, hospital, hotel. Restaurant Kitchen Bar Manager Aug 2009 Aug 2012 Company Name － City State Check identification customers verify age requirements purchase alcohol. Balance cash receipts. Attempt limit problems liability related customers' excessive drinking taking steps persuading customers stop drinking, ordering taxis transportation intoxicated patrons. Stock bar beer, wine, liquor, related supplies ice, glassware, napkins, straws. Serve wine, bottled draft beer. Take beverage orders serving staff directly patrons. Clean bars, work areas, tables. Mix ingredients, liquor, soda, water, sugar, bitters, prepare cocktails drinks. Slice pit fruit garnishing drinks. Ask customers become loud obnoxious leave, physically remove them. Arrange bottles glasses make attractive displays. Plan, organize, control operations cocktail lounge bar. Order requisition liquors supplies. Supervise work bar staff bartenders. Clean glasses, utensils, bar equipment. Collect money drinks served. Plan bar menus. Create drink recipes. Serve snacks food items customers seated bar. Prepare appetizers pickles, cheese, cold meats. Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Coordinate promotions venders promote/advertise incr identification customers verify age requirements purchase alcohol. Balance cash receipts. Attempt limit problems liability related customers' excessive drinking taking steps persuading customers stop drinking, ordering taxis transportation intoxicated patrons. Stock bar beer, wine, liquor, related supplies ice, glassware, napkins, straws. Serve wine, bottled draft beer. Take beverage orders serving staff directly patrons. Clean bars, work areas, tables. Mix ingredients, liquor, soda, water, sugar, bitters, prepare cocktails drinks. Slice pit fruit garnishing drinks. Ask customers become loud obnoxious leave, physically remove them. Arrange bottles glasses make attractive displays. Plan, organize, control operations cocktail lounge bar. Order requisition liquors supplies. Supervise work bar staff bartenders. Clean glasses, utensils, bar equipment. Collect money drinks served. Plan bar menus. Create drink recipes. Serve snacks food items customers seated bar. Prepare appetizers pickles, cheese, cold meats. Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Coordinate promotions venders promote/advertise increase business. identification customers verify age requirements purchase alcohol. Balance cash receipts. Attempt limit problems liability related customers' excessive drinking taking steps persuading customers stop drinking, ordering taxis transportation intoxicated patrons. Stock bar beer, wine, liquor, related supplies ice, glassware, napkins, straws. Serve wine, bottled draft beer. Take beverage orders serving staff directly patrons. Clean bars, work areas, tables. Mix ingredients, liquor, soda, water, sugar, bitters, prepare cocktails drinks. Slice pit fruit garnishing drinks. Ask customers become loud obnoxious leave, physically remove them. Arrange bottles glasses make attractive displays. Plan, organize, control operations cocktail lounge bar. Order requisition liquors supplies. Supervise work bar staff bartenders. Clean glasses, utensils, bar equipment. Collect money drinks served. Plan bar menus. Create drink recipes. Serve snacks food items customers seated bar. Prepare appetizers pickles, cheese, cold meats. Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Coordinate promotions venders promote/advertise increase business. identification customers verify age requirements purchase alcohol. Balance cash receipts. Attempt limit problems liability related customers' excessive drinking taking steps persuading customers stop drinking, ordering taxis transportation intoxicated patrons. Stock bar beer, wine, liquor, related supplies ice, glassware, napkins, straws. Serve wine, bottled draft beer. Take beverage orders serving staff directly patrons. Clean bars, work areas, tables. Mix ingredients, liquor, soda, water, sugar, bitters, prepare cocktails drinks. Slice pit fruit garnishing drinks. Ask customers become loud obnoxious leave, physically remove them. Arrange bottles glasses make attractive displays. Plan, organize, control operations cocktail lounge bar. Order requisition liquors supplies. Supervise work bar staff bartenders. Clean glasses, utensils, bar equipment. Collect money drinks served. Plan bar menus. Create drink recipes. Serve snacks food items customers seated bar. Prepare appetizers pickles, cheese, cold meats. Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Coordinate promotions venders promote/advertise increase business. identification customers verify age requirements purchase alcohol. Balance cash receipts. Attempt limit problems liability related customers' excessive drinking taking steps persuading customers stop drinking, ordering taxis transportation intoxicated patrons. Stock bar beer, wine, liquor, related supplies ice, glassware, napkins, straws. Serve wine, bottled draft beer. Take beverage orders serving staff directly patrons. Clean bars, work areas, tables. Mix ingredients, liquor, soda, water, sugar, bitters, prepare cocktails drinks. Slice pit fruit garnishing drinks. Ask customers become loud obnoxious leave, physically remove them. Arrange bottles glasses make attractive displays. Plan, organize, control operations cocktail lounge bar. Order requisition liquors supplies. Supervise work bar staff bartenders. Clean glasses, utensils, bar equipment. Collect money drinks served. Plan bar menus. Create drink recipes. Serve snacks food items customers seated bar. Prepare appetizers pickles, cheese, cold meats. Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Coordinate promotions venders promote/advertise increase business. identification customers verify age requirements purchase alcohol.Balance cash receipts. Attempt limit problems liability related customers' excessive drinking taking steps persuading customers stop drinking, ordering taxis transportation intoxicated patrons. Stock bar beer, wine, liquor, related supplies ice, glassware, napkins, straws. Serve wine, bottled draft beer. Take beverage orders serving staff directly patrons. Clean bars, work areas, tables. Mix ingredients, liquor, soda, water, sugar, bitters, prepare cocktails drinks. Slice pit fruit garnishing drinks. Ask customers become loud obnoxious leave, physically remove them. Arrange bottles glasses make attractive displays. Plan, organize, control operations cocktail lounge bar. Order requisition liquors supplies. Supervise work bar staff bartenders. Clean glasses, utensils, bar equipment. Collect money drinks served. Plan bar menus. Create drink recipes. Serve snacks food items customers seated bar. Prepare appetizers pickles, cheese, cold meats. Monitor compliance health fire regulations regarding food preparation serving, building maintenance lodging dining facilities. Monitor food preparation methods, portion sizes, garnishing presentation food ensure food prepared presented acceptable manner. Count money make bank deposits. Investigate resolve complaints regarding food quality, service, accommodations. Coordinate assignments cooking personnel ensure economical use food timely preparation. Schedule receive food beverage deliveries, checking delivery contents verify product quality quantity. Monitor budgets payroll records, review financial transactions ensure expenditures authorized budgeted. Maintain food equipment inventories, keep inventory records. Schedule staff hours assign duties. Establish standards personnel performance customer service. Perform food preparation service tasks cooking, clearing tables, serving food drinks necessary. Plan menus food utilization based anticipated number guests, nutritional value, palatability, popularity, costs. Keep records required government agencies regarding sanitation, food subsidies appropriate. Test cooked food tasting smelling ensure palatability flavor conformity. Organize direct worker training programs, resolve personnel problems, hire new staff, evaluate employee performance dining lodging facilities. Order purchase equipment supplies. Review work procedures operational problems determine ways improve service, performance, safety. Assess staffing needs, recruit staff using methods newspaper advertisements attendance job fairs. Arrange equipment maintenance repairs, coordinate variety services waste removal pest control. Record number, type, cost items sold determine items may unpopular less profitable. Review menus analyze recipes determine labor overhead costs, assign prices menu items. Monitor employee patron activities ensure liquor regulations obeyed. Greet guests, escort seats, present menus wine lists. Schedule use facilities catering services events banquets receptions, negotiate details arrangements clients. Estimate food, liquor, wine, beverage consumption anticipate amounts purchased requisitioned. Create specialty dishes develop recipes used dining facilities. Establish enforce nutritional standards dining establishments based accepted industry standards. Take dining reservations. Coordinate promotions venders promote/advertise increase business.