CHEF AND RESTAURANT MANAGER Summary Chef 15 years highly recognized work catering restaurant management 4 star hotels leading restaurants. Specializes creating menus attract retain customers events parties. Looking challenging role culinary management. Highlights Focus portion cost control High volume production capability Orchestrated successful profit loss statement Inventory management control ServSafe certified Utilized systems successful cost Cross training ability Successfully implemented front back house training guideline program Food cost control specialist Skillful kitchen staff trainer Accomplishments Successfully managed kitchen staff 15 employees high volume dinner services than125 covers night. Also extensive knowledge catering off-site productions. Managed front back house team members Grossed 20k per week food Beverage sales Experience Company Name City State Chef Restaurant Manager 12/2007 01/2017 Up-sold additional menu items, beverages desserts increase restaurant profits. Up-sold additional menu items, beverages desserts increase restaurant profits. Provided nutritious, safe, visually appealing, innovative properly prepared flavored food. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Consistently emphasized food quality specialized baking techniques. Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Highly Skilled final plate preparation authentic presentation. Consistently emphasized food quality specialized cooking techniques. Company Name City State Chef Restaurant Manager 12/2007 01/2018 Up-sold additional menu items, beverages desserts increase restaurant profits. Up-sold additional menu items, beverages desserts increase restaurant profits. Provided nutritious, safe, visually appealing, innovative properly prepared flavored food. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Consistently emphasized food quality specialized baking techniques. Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Highly Skilled final plate preparation authentic presentation. Consistently emphasized food quality specialized cooking techniques. Increased sales 17% two-year period. Prepared correspondence, accounting financial documents analysis. Company Name City State Chef Sous Chef 02/2001 09/2006 Systematically tasted smelled prepared dishes, observed color, texture garnishes. Provided courteous informative customer service open kitchen format. Implemented supported company initiatives programs. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Established maintained open, collaborative relationships kitchen team. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Prepared healthy, enjoyable breakfasts dinners guests VIP's Company Name City State Chef Sous Chef 02/2001 09/2006 Systematically tasted smelled prepared dishes, observed color, texture garnishes. Provided courteous informative customer service open kitchen format. Implemented supported company initiatives programs. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Established maintained open, collaborative relationships kitchen team. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Prepared healthy, enjoyable breakfasts dinners guests VIP's Education Associate Arts Specalized Culinary Techonolgy 2002 Pennsylvania Culinary Institute City State USA Attendance Achievement Award Top 10 class Bachelor Science Business 98 Salem International City State USA Business Skills Account Management Project Management Computer Proficient