EXECUTIVE CHEF Executive Profile More twenty years progressively responsible experience dynamic, resourceful skilled Executive Chef proven success record fine dining catering. Associate Occupational Studies Culinary Arts The Culinary Institute America. Supervised staff 40 prepare many 5,000 meals per day. Highly organized; initiated coordinated pastry production four restaurants catering company. Very professional; experienced developing new food concepts applications Skill Highlights Multi-operation hospitality management High degree drive determination Proven leadership skills Special dietary needs expert Adaptable Staff development talent Core Accomplishments Directed operation organization kitchens food-related activities, including presentation serving food.Created explored new cuisines. Milwaukee Journal Sentinel Carol Deptolla's Top 30 Restaurants 2011. Professional Experience Executive Chef 11/2014 Current Company Name City State Effectively plan develop menus club considering factors product availability, food service cost, marketing conditions business volume. Ensure correct preparation presentation consistent level food items prepared production demonstration. Full accountability responsibility Café/Kitchen operational functions. Additional roles Ordering, Receiving, Inventory Loss Prevention. Developed Scratch Pastry Program produce distribute Bristlecones's kitchen sister clubs. Premium Club Chef 01/2014 11/2014 Company Name City State Directly responsible food labor costs, menu development, recipe creation standardization recipe production ensure consistency. Promote positive public relations guests. Oversaw three fine dining kitchen operations aspects food production ensure high quality food standards met daily basis. Change menus daily two outlets pastry menu home stand. Responsible non-game day catered events game day events. Extensive travel DNC venues aid support playoffs championship games baseball football. Executive Pastry Chef 03/2013 01/2014 Company Name City State Ensure brand quality, consistency adherence standards. Developed sratch menu implement new items game stands. Ensure pastries consistently prepared served according restaurants', outlets', banquet facility portioning, serving standards. Extensive travel DNC venues aid support playoffs championship games baseball football. Executive Pastry Chef 06/2012 03/2013 Company Name City State Ordered controlled inventory. Developed scratch menu implement daily specials. Introduced new modified existing recipes. Responsible pastry savory baked goods food costing. Executive Chef 10/2009 09/2011 Company Name City State In organic vegetarian restaurant I created seasonal menus heavy emphasis vegan, gluten-free living food items. Responsible pastry production in- house retail sale. Develop methods recipes create tasty vegetarian/vegan cuisine. Supervised evaluated staff, implemented budgets, fore casted trends negotiated prices vendors. Developed held monthly cooking classes public. Executive Chef 09/2001 09/2003 Company Name City State Created menus, oversaw savory sweet food production kitchen staff, ordered controlled food inventory. Trained kitchen staff adhered company budgets. Developed held cooking, baking candy making classes public. Executive Chef 06/1998 08/2001 Company Name City State Ordered controlled inventory. Developed weekly menus implemented daily specials. Introduced new modified existing recipes. Worked baked goods retail sale, included wedding cakes, candies, savory pastries baked goods. Executive Pastry Chef 04/1991 05/1995 Company Name City State Initially set coordinated pastry department operations company managing four restaurants catering company Pier 39. Supervised evaluated staff, implemented budgets, forecasted trends negotiated prices vendors. Interacted health inspectors regulators. Ordered maintained inventory. Oversaw distribution product central location. Education Associate Occupational Studies Culinary Arts 1991 The Culinary Institute America City State Culinary Arts Skills Budgets, Cooking, Costing, Inventory, Managing, Public Relations, Quality, Retail