STORE CHEF Summary Restaurant Professional Executive Chef /Sous Chef /Chef Manager Position Proponent Leader Healthy Cuisine Passionate Food Service. 4 Star 4 Diamond Resorts Hotels Spa Country Club Customer Service Team Educator Multi Unit Manager. Menu recipe development Writing implementing operational standards procedures Event planning execution Labor management, purchasing inventory controls, cost management, budget formulation, P L management forecasting Increasing efficiency innovative decisive ways ensuring high level guest satisfaction Multi-unit management skills Concept creation menu enhancement incorporating trending foods flavors resulting 15% 20% average annual sales increase across venues Development execution standards procedures resulting improved labor performance decreased labor cost 4% annually 20% 5 year period Experienced public speaker subjects ranging food cooking healthy lifestyle tips practices multiple audiences, including corporate, college students, elementary school children senior citizens Creating implementing health-promoting food service programs corporate dining clients Kroger's Supermarket Nutritional menu development recipe analysis improved health results long-term stay guests Developed chef training programs teaching healthy cooking techniques, health-promoting ingredient selection build foundations healthy lifestyle Highlights ServSafe certified Strong butchery skills Contemporary sauce work Focused disciplined High volume production capability Focus portion cost control Inventory management familiarity Featured [publication name] Featured Travel Leisure's “Top 10 Restaurants [city]” Experience Store Chef April 2014 Current Duties including menu development one one consultation customer designing menus, well work scheduling, complete budget bistro food outlet. On campus Catering. Successful menu development execution clientele, resulting 20% business increase 6 month prior emphasis light fare highlighting locally grown ingredients regional flavors. Implement staff training program, including task competency indexing increased labor efficiency, flavor development cooking techniques food presentation concepts. Inventory handling, management rotation accordance HACCP, food cost controls food quality standards. Executive Chef July 2013 January 2014 Company Name Delivers strong operational performance executing Sodexo regulatory agency standards programs, continually monitoring operations, completing assessments necessary action plans provide optimal food quality meal service. Drives customer satisfaction, maintains client relationships rounding. Ensures compliance food safety, sanitation, overall workplace safety standards. Supervises, staffs, trains, conducts applicable rounding manages performance department include Food Service Supervisors and/or front line staff regarding food presentation, quality, cost control food safety sanitation. Manages controls resources materials ensure quality, adequacy supply cost control within budgetary guidelines. Responsible managing process purchasing, receiving, scheduling, inventory control managing food production activities compliance Sodexo food production systems. Assist menu planning, pre-costing post-costing. Executive Chef/ Food service Manager May 2005 January 2013 Company Name － City State Premium menu design, recipe development culinary education kitchen staff lining events, live cooking demonstrations. Pairing events upscale private catering functions Doctor Executive broad Culinary nutrition consultant health improvement results Patient staff. Successful design implementation menu, promotes conscious cuisine standards, culinary. Help development nutritional standards food outlets. High positive guest feedback surveys 65% sales increase 5-year period. Implemented purchasing protocol procedures, resulting securing competitive pricing purveyors. Aggressively fought waste promoted cross-utilization consistently maintain food cost budget 27% 1 2.5 percentage points. Positive write-ups Kindred Magazine Tucson newspapers Outstanding, clean kitchen outlets by, Arizona health department. Development, enforcement Standards Procedures Handbook service production, resulting consistent standard task execution team members 20% reduction labor costs 5-year period since implementing program. Budget development financial benchmarking experience contingency planning preventing business profit loss, daily metrics analysis financial team, including revenue-labor cost guest satisfaction management. Executive Sous Chef November 2001 April 2005 Company Name － City State Successful assist direction $1.5 million renovation dining facilities kitchens, including four restaurant, Culinary Learning Center, bistro, retail space stations buffet. Budget development forecasting focus lean management staff cross training shifting manpower across Food Beverage areas according business requirements. Education Associate Degree Culinary Arts Management 1991 Sullivan College National Center Hospitality － City State Culinary Arts Management Diploma Professional Cook Honors in: Educational Foundation National Restaurant Association Certification Serve Safe Certification Accomplishments 3 7 Image Options Premium catering services event planning. Menu design, recipe development. Culinary education, team-building events, live cooking demonstrations, food wine pairing events upscale private catering functions Doctor Executive broad Culinary nutrition consultant health improvement results Patient staff. Successful design implementation menu ,that promotes conscious cuisine standards, culinary. Help development nutritional standards food outlets. high positive guest feedback surveys 45% sales increase 3-year period. Interests Chefs Collaborative Member Alumni Association Sullivan University Spotlight Personal Information Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Additional Information Chefs Collaborative Member Alumni Association Sullivan University Spotlight Gourmet Magazine 1996) Traveler top ten Spas (1997) Miraval Resort 1997) Bon Appetit Best year (1997) Food Wine 1997) Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Recolor No Recolor Adjustments Transparency Brightness Contrast Reset adjustments Close preview Print Skills agency, benchmarking, Budget development, budget, competitive, consultant, consultation, cooking, cost control, clientele, client, customer satisfaction, designing, direction, financial, focus, forecasting, indexing, Inventory, inventory control, managing, materials, newspapers, pricing, profit, purchasing, quality, receiving, retail, safety, sales, scheduling, staff training