CHEF MANAGER Professional Summary Food Production Management – K12 Chef Management Experience – National School Lunch Program Oversight – Food Safety Champion – Culinary Innovation – Proven Team Leader – Creative Recipe Presentations – Training Development – Contract Management- Inventory ordering management– Procurement Analysis – Auditing Management – Waste management skills – Food Cost Labor Management – Strong Catering abilities – Restaurant Management skills – Team Player – Excellent communication skills – MS Office Proficient – Budgeting Invoice competencies – Food Allergy/medical condition trained – Quick Books – Quicken– Newton POS– Cater Trax knowledgeable – Menu Software Proficient waste management savvy- La ethics trained Skills Food spoilage prevention Kitchen Management Menu planning Recruiting Hiring Cooking skills Supply ordering Budgeting Food plating presentation Signature dish creation Forecasting planning Baking broiling skills Recipes menu planning Sanitation guidelines Workflow Optimization Food inventories Performance assessments Adaptability Cultural awareness Written Communication Work History Chef Manager 08/2020 Current Company Name – City State Placed food orders suppliers weekly basis, taking account kitchen budget expected demands. Hired, trained managed kitchen staff, including employee development, issuing disciplinary action conducting performance reviews. Kept kitchen staff compliance safety food regulations reduce opportunities illness accidents. Scheduled received food beverage deliveries, adhering food cost budget. Pitched work line busy periods place sick employees. Maintained high food quality standards checking delivery contents verify product quality quantity. Responded dietary concerns food allergies, creating dishes meet customer needs palates. Properly handled stored food eliminate illness prevent cross-contamination. Collaborated Lusher Elementary production modification menus selections. Chef Manager 08/2019 03/2020 Company Name – City State Placed food orders suppliers weekly basis, taking account kitchen budget expected demands. Hired, trained managed kitchen staff, including employee development, issuing disciplinary action conducting performance reviews. Kept kitchen staff compliance safety food regulations reduce opportunities illness accidents. Recruited hired employees build effective culinary team $1.5 million annual revenue-producing restaurant New Orleans. Prevented cross-contamination utensils, surfaces pans cooking plating meals food allergy sufferers. Evaluated inventory levels weekly basis placed orders restock Cooler Dry items supplies ran out. Prepared meals scratch using authentic, popular recipes generate repeat business. Averaged $.98 food production cost feeding two thousand children Achieved 83% participation rate (enrollment), including breakfast snack meals Managed USDA/DOD funds Experienced Union workers union practices General Manager Operations 01/2017 07/2017 Company Name – City State Created, managed executed business plan communicated company vision objectives motivate teams. Improved productivity reducing staffing operational costs 7.5%. Recruited, interviewed, hired, developed team members exemplify company culture values. Conduct performance appraisals, coaching, counseling, motivating, recognition activities retain develop store team. Advanced productivity KPIs leading trainings procedures safety practices. Closed store without incurring lease penalties excellent standing building management. Operations Manager 01/2010 11/2016 Company Name – City State Devised, deployed monitored processes boost long-term business success increase profit levels. Set, enforced optimized internal policies maintain efficiency responsiveness demands. Reduced average contract expenses 16% aggressive negotiations vendors. Effectively grew business manage sales revenues excess $450,000 annually. Worked closely team help business win several awards — Small Business Year (Gambit magazine), King Cake Year (2015, NOLA.com), Best Rest (2016, Youth Leadership Council), others Documented safety action plans, quality initiatives, team performances. Education Associate Arts Pastry Arts 05/2009 University New Orleans City Bachelor Science Business Management 05/2005 Northwestern State University Louisiana City State Graduated 3.1 GPA Graduated Top 17% Class Minored Marketing Certifications Certified Servsafe, Expiration 2024 Member American Institute Culinary Professionals 2019 Culinary Innovation America Jr Board member