EXECUTIVE CHEF Summary Dedicated, hardworking restaurant management professional extensive daily planning operations experience. Skilled menu planning using seasonal ingredients passion cooking scratch. Skilled staff training development. Previously managed 20 employees organized small large scaled events, including weddings banquets. Highly dedicated career growth. Highlights ServSafe certified Quick problem solver Strong work ethic Results oriented Skillful menu development Kitchen management Food Standards enforcement Experience catering events General knowledge computer software High level aesthetic culinary execution Honest, trustworthy punctual Knowledge assigned diets Knowledge inventory practices Management leadership experience Strong client-interaction skills Strong time management skills Works well part team Energetic, friendly enthusiastic Accomplishments Developed popular daily specials locally sourced ingredients. Instructed chefs preparation, cooking, garnishing presentation food. Planned prepared food parties, holiday meals, luncheons, special functions, events. Featured Plate Magazine Guest Chef Northern New England Home Garden Show Meet Chef Series Taught Cooking Matters Classes Experience 09/2007 02/2015 Executive Chef Company Name － City State 2007 rounds chef 2009 promoted sous chef 2011 promoted executive chef Meets timelines menus ordering. Create farm table culture café Saint Joseph's College utilizing college's farms produce livestock well creating business relationships local farms, artisans, family owned companies Create weekly menus based seasonality Takes ownership kitchen. Hires, trains, supervises daily conduct Chefs Sous Chefs. Prices menu catering items, specifying portion prep quantities adhering food, sustainability guidelines. Maintains monitors kitchen payroll conjunction business forecasts budget. Ensures food cost meets budgetary goals week operations establishing purchasing specifications, product storage usage requirements waste control procedures. Reviews catering portions pricing quarterly, suggesting changes monitoring waste events Catered special events board college, weddings, events 10-1200 people Uses variety high quality food items creatively well prepared, presented flavorful cost effective manner Cafés catering. Works management team ensure display, catering café service culinary set meet specific account standards. Prepares well balanced menu meets cultural dietary needs Café guests. Meets exceeds expectations customer's perceived value. Knowledge multi ethnic cuisines Knowledge gluten free, vegan, allergen restrictive preparations. 06/2006 01/2008 Line Chef Company Name － City State Prep food kitchen Create Specials dinner lunch menu Cooking food large banquets including weddings functions 300 people In charge training new cooks Cook breakfast, lunch, dinner Clean kitchen detail Gained knowledge building dish scratch. 07/2005 10/2006 Line Cook Company Name － City State Prep food line Cook everything appetizers fried food, main dishes In charge creating specials every day In charge closing restaurant Clean kitchen detail In charge training new cooks Developed strong multi-tasking skills working alone busy kitchen. 10/2004 04/2005 Line Cook Company Name － City State Prepped food line. Cooked appetizers, soups, sandwiches, fried foods. Detail cleaned kitchen. Developed strong communication skills working high pace kitchen environment. Education 2004 Associate Arts Culinary Arts Southern Maine Community College － City State Culinary Arts Skills Strong communication skills, special events, multi-tasking, pricing, purchasing, quality, devoted sustainability, allergen awareness, multi-ethnic cuisines Professional Affiliations Member American Culinary Federation Member Share Our Strength Taught Cooking Matters Classes Featured Plate Online Magazine Guest Chef Northern New England Home Garden Show Member Farm Institution New England