EXECUTIVE CHEF Summary Talented executive chef 22 years experience running quality kitchen. Train manage kitchen personnel coordinate related culinary activities, including estimating food consumption purchasing food, selecting developing recipes, standardizing recipes consistent quality, establishing presentation quality standards, ensuring proper safety sanitation kitchen. Recognized effective leader strong strategic planning, communication, staff management skills. Highlights Extensive butchery knowledge skills High volume production capability Focused disciplined Bilingual (English/Spanish) Focus portion cost control ServSafe certified Accomplishments Cooked James Beard House Participated The Food Wine Classic Aspen, Colorado Cooked Les Amis d'Escoffier Society Featured numerous local papers Completed Beef 101 Texas A&M Successfully managed kitchen staff 40+ employees high volume dinner services 500 diners night. Experience Company Name City State Executive Chef 07/2014 Current Manage daily operations restaurant staff 35 generates $5 million per year revenue. Supervise training new hires retraining existing staff food presentation techniques. Oversee staff schedules quality control. Regulate inventory controls, food cost (32%) labor cost (8%) kitchen sanitation. Ensure excellence guest satisfaction effective training staff. Company Name City State Executive Chef 12/2013 05/2014 Opened new operation staff 50. Maintained labor cost 8.5% food cost 33%. Implemented training schedule new kitchen staff. Met sales representatives order negotiate prices order supplies. Managed smallwares ordering opening 9,000 square foot restaurant. Butchered steaks steakhouse serves prime, grass-fed Angus steaks. Implemented training schedule broiler chefs knowledgeable different cuts grades meat. Company Name City State Executive Chef 08/2012 12/2013 Changed dining room banquet menus. Assisted overseeing multiple operations Breckenridge-Wynkoop Company. Maintained food cost 27%. Scheduled staff 50 people weekly basis managing labor cost 8%. Increased banquet sales $750,000 $1.5 million within 1 year. Improved overall standard Breckenridge-Wynkoop brand. Created training schedule banquet staff able handle increase business. Company Name City State Executive Chef 11/2011 08/2012 Developed menus: Lunch, Brunch, Happy Hour Dinner. Trained retrained kitchen staff menu items new pre existing. Ordered inventoried entire operation: bar, front house kitchen. Scheduled staff hours assigned duties. Prepared cooked foods types, either regular basis special guests functions. Company Name City State Executive Sous Chef 10/2006 11/2011 Determined food presented created decorative food displays. Met sales representatives order negotiate prices order supplies high-end steakhouse averaged $12 million per year revenue. Managed staff 60. Maintained food cost 33% labor 9%. Demonstrated new cooking techniques equipment staff. Collaborated personnel plan develop recipes menus, taking account factors seasonal availability ingredients likely number customers. Met customers discuss menus special occasions weddings, parties banquets. Monitored sanitation practices ensure employees follow standards regulations. Ordered requisitioned food supplies needed ensure efficient operation. Estimated amounts costs required supplies, food ingredients. Inspected supplies, equipment work areas ensure conformance established standards. Recruited hired staff, including cooks kitchen workers. Instructed cooks workers preparation, cooking, garnishing presentation food. Supervised coordinated activities cooks workers engaged food preparation. Education Associate Arts Culinary Arts Sullivan University City State United States Classes Restaurant Facility Operations Courses in: Food Preparation, Kitchen Management, Patisserie Confectionery, International Cuisine Indiana University City State United States Skills Microsoft Excel Five years experience R.S.I. Proficient MenuLink ShiftNote