EXECUTIVE CHEF Professional Summary To join organization allow apply experience knowledge. Skills Work History Executive Chef 01/2008 Current Company Name – City State Prepare daily meal preparation 500 4000 man "Work Force Camps" remote locations 4 daily meals transportable lunches. Provision Prepare meals Commercial Fishing crews 250 Individuals. Develop cost menu items targeted food cost. Establish maintain purveyor relationships. Negotiate property, equipment leases sales. Oversee Food Beverage operations multiple site locations include administration weekly purchasing budget. Establish par/prep standards, i.e. FIFO, label dating foods. Perform/Train staff "line" positions FOH/BOH functions required. Interview, hire, train review employees necessary. Maintain consistent interviewing hiring practices. Develop create banquet/catering menus. Plan private special events. Maintain consistent HACCP, Serve-Safe Alcohol Service standards relative documentation wherever required. Direct Supervision 25-50 Employees. Oversee Retail operations. Recipe Design/Menu Engineering. Manage procurement Logistics outlets Retail Hospitality Maintain High level Customer Service Business Plan Development Location Evaluation Management Services Menu Design Layout Restaurant Brewery Design Equipment Purchasing Design Consultation Restaurant Systems Policies Author employee standards manual. Create facilitate staff training manuals related position testing. Budgeting Financial Controls Develop/implement marketing advertising strategies. Analyze implement necessary changes improve guest service staff efficiency. Sales Floor Merchandising/Planograms. Recipe Development/Menu Engineering. Operations 01/1997 01/2000 Company Name – City State Corporate Menu Development, Costing, Procurement/Logistics Remote Camps Contract Negotiations Food Brokerage Shipping. Planning preparing daily meals passengers crew. Vendor Relationships price negotiations. Solid relationships Culinary Unions. Responsible safe organized operation galley. Organized planned galley tours onboard passengers. Positive consistent interaction passengers. Serve-Safe CFPM, HACCP USDA/FDA, Alaska, Washington, Oregon Certified Food Handler. Budget forecasting individual restaurant entities include food, labor beverage diverse costs based upon specific operations. Operational adherence Franchisee 2 QSR Fast Food operations include corporate oversight Food, Labor Controllable Costs. QSR 18-21% Full Service 30-32% Overall labor costs) Responsible ordering inventory control. Oversee complete Food Beverage Operations multiple full service restaurants. Manage production 175-400 covers nightly 5-8m annual sales. Supervision 475 Seasonal Fulltime Staff multiple locations. Training FOH include Wine Beverage service relative food pairings. Training BOH include Food Handling, Safe Practices, FIFO Kitchen Systems recipe/plating adherence. Recipe Design/Menu Engineering Corporate Chef Of 10 Vessel Organization SALES/MARKETING Sales, Merchandising delivery high quality varietal wines, foods beverages. Customer Service Training Sales Staff Overall vineyard management 37 acres. Product Sales Forecasting Ordering Trends. Sales Staff Training Merchandising. Develop Strategic Sales Marketing Plan. Co-host weekly radio show. Responsible performance reviews Sales Culinary Staff. Oversee Weekly Sales Meetings Supervision 15 Sales Staff. Store Set/Re-Set According To Plan-O-Gram. Implement Develop Key Performance indicators staff, Sales Culinary Divisions. Create Develop Sales Incentive Programs Primary Organizer Community Catering/Banquet Events. Implement Bi-Annual Sales Retreats. Route Sales. The listed experience parent company Food Service Associates)Castile Trucking, The Shanghai Café, Tai-Tung, Four-Seas, Alaska Sightseeing Cruise West, Chili's Westminster, Wendy's Of The Rockies, The Gallery Restaurant Lounge (2 Locations) The Quality Hotel Tacoma Dome, Crown Pacific Inn, Ernst Home Centers Paul's Grocery, Mt Baker Vineyards The Hungry Halibut Restaurant Lounge. 01/1986 01/2008 Education M.S Hospitality Management Wing Luke University, Shanghai Province, Peoples Republic China Hospitality Management B.P.S Culinary Management Culinary Management Accomplishments U.S. Naval Culinary Training, USNTC, San Diego, Ca. USS Esteem MSO-438, Member US. Naval Culinary Team 1977-1980 Internship-Victor Rossellini, Owner, Rossellini's 410, Seattle, Washington Internship-Trotter's Restaurant, Chicago, Illinois LICENSES/AFFILIATIONS American Culinary Federation 234185 C.E.C. SERVE SAFE #7361161, HACCP, USDA/FDA, Alaska, Washington Oregon Food Handler's Card TIPS/TAMS Certification, National Restaurant Assoc, Pro-Start Mentor/Coach NSTC Certification, First-Aid, CPR AED, TWIC, FAA Security Clearance Merchant Mariner's Documents- United States Coast Guard. Skills advertising, Budgeting, Budget, Bi, Business Plan Development, Consultation, Contract Negotiations, Customer Service, Customer Service Training, delivery, documentation, special events, Fast, Financial, forecasting, hiring, inventory control, Layout, Logistics, Marketing Plan, marketing, Meetings, Merchandising, negotiations, Organizer, performance reviews, Policies, Procurement, Purchasing, Quality, radio, Retail, SALES, Sales Forecasting, Shipping, Staff Training, Strategic, Supervision, Author