EXECUTIVE CHEF III Summary Experienced well rounded Executive Chef. Creative, innovative, ambitious. Classically trained Le Cordon Bleu French Cuisine Scottsdale, Arizona. Highly skilled cooking methods ethnic cuisines. Competencies Expert proficiency PC Mac Programs Expert Understanding HACCP State Sanitation Standards Focused disciplined Well Versed Palate ServSafe certified Food handlers card High volume production capability Expert Understanding Food Labor Control Measures Experience Company Name City State Executive Chef III 01/2016 08/2016 Reduced food costs 7 percent expertly estimating purchasing needs buying approved suppliers. Provided courteous informative customer service open kitchen format. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Implemented supported company initiatives programs. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Company Name City State Presence 03/2014 01/2016 Company Name City State Regional Executive Chef 03/2014 01/2016 Quickly courteously resolved guest problems complaints. Enforced appropriate work-flow quality controls food quality temperature. Developed strategies enhance catering retail food service revenue productivity goals. Validated weights pricing scale printer machine. Prepared variety local seasonal specialties contributed 15 boost sales summer months. Reduced food costs 6 percent expertly estimating purchasing needs buying approved suppliers. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Consistently kept clean safe environment adhering federal, state local sanitation safety requirements. Company Name City State Garde Manger/Production Manager 11/2012 03/2014 Systematically tasted smelled prepared dishes, observed color, texture garnishes. Collaborated closely Food Beverage Director conduct staff meetings resolve service, product personnel issues. Implemented supported company initiatives programs. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Followed proper food handling methods maintained correct temperature food products. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Actively participated staff meetings operated effective management team leader. Company Name City State Owner 11/2011 10/2012 Built fostered team environment Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Displayed positive friendly attitude towards customers fellow team members. Company Name City State Sous Chef 10/2009 07/2011 Expert final plate preparation authentic presentation. Built fostered team environment Correctly safely operated kitchen equipment accordance set guidelines. Persistently strove continual improvement worked cooperatively team member. Diligently enforced proper sanitation practices prevent spoiling contamination foods. Displayed positive friendly attitude towards customers fellow team members. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Set performed initial prep work food items soups, sauces salads. Developed strategies enhance catering retail food service revenue productivity goals. Company Name City State Sous Chef 04/2009 09/2009 Set performed initial prep work food items soups, sauces salads. Provided nutritious, safe, visually appealing, innovative properly prepared flavored food. Developed strategies enhance catering retail food service revenue productivity goals. Prepared healthy, enjoyable breakfasts dinners diners. Quickly courteously resolved guest problems complaints. Established maintained open, collaborative relationships kitchen team. Followed proper food handling methods maintained correct temperature food products. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Education Training Associate Arts Le Cordon Bleu Culinary Arts Culinary Arts 2008 Scottsdale Culinary Institute City State Le Cordon Bleu Culinary Arts Culinary Arts Skills Administrative duties, Cash Handling, direction, HR, Inventory, Mac, Purchasing, Record Keeping, Retail