EXÉCUTIVE BANQUETTE SOUS CHEF Professional Summary Interested in: permanent full time, specialized banquettes operations big small events, ceremony's, massive functions, banquettes designs. High skilled baking, pastry's, roasting, cooking, grilling, cold larder etc, garnishing, tasting, customer service. Experienced sections, type venues, cuisines, food service. Over 14 years experience hospitality industry. Major experience events, functions, catering, weddings, conventions, corporate occasions etc. Accomplished Chef strong combination culinary experience management skills. Experience high pressure kitchen environment, ensuring standards hygiene maintained improved possible. Ensuring excellent standard food consistency. Demonstrated continuous commitment reducing food labour costs. Trained employees food preparation procedures line high end establishment standards. A fast learner, flexible, highly motivated, capable operating independently willing supportive member team. Get job done. Energetic culinary professional blend creativity, passion food exceptional cooking skills. Works well dynamic leader high-pressure settings. Expert managing kitchen staff preparing foods reduced cost without compromising quality taste. Motivated banquette sous chef offering 13 years experience food industry. Focused high standards taste quality, maintaining profitable margins. Superior communication leadership skills. Skills Beautiful presentation food Institutional batch cooking Cake decorating expertise Strong attention safe food handling procedures [Mediterranean cuisine expert Effective planner Extensive catering background Food presentation talent Hospitality service industry background Menu marketing expertise Special events planning Staff training Skilled waitstaff Catering Inventory management systems Courteous helpful Hotel operations management Event planning coordination POS systems Hospitality background Five-star hotel experience Resort experience Food beverage services Natural leader Team building Skilled negotiator Work History exécutive Banquette sous chef 01/2012 06/2014 Company Name – City State Reduced food costs 18 percent using seasonal ingredients, setting standards portion size minimizing waste. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Verified proper portion sizes consistently attained high food quality standards. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Ensured staff understood expectations parameters kitchen goals daily kitchen work. Achieved exceeded performance, budget team goals. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Promptly reported maintenance repair issues Executive Chef. Recommended menu items Executive Chef new dish development, holidays, special events promotions. Met production requirements aspects banquet outlet desserts breakfast pastries. Verified freshness products upon delivery. Head-chef 01/2008 01/2012 Company Name – City State Moulin Noir European bistro Running busy café bistro restaurant. Catering. Serving 600 meals daily. Reducing costs business. Comprehensive knowledge food catering trends Accurately efficiently prepared healthy, delicious fish, meat vegetable-based dishes. Verified freshness products upon delivery. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Reduced food costs 15 percent using seasonal ingredients, setting standards portion size minimizing waste. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Verified proper portion sizes consistently attained high food quality standards. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Developed menus, pricing special food offerings increase revenue customer satisfaction. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Ensured staff understood expectations parameters kitchen goals daily kitchen work. Led shifts personally preparing food items executing requests based required specifications. Regularly interacted guests obtain feedback product quality service levels. Achieved exceeded performance, budget team goals. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Created managed budgets operations capital equipment. Enhanced maintained central standardized recipe ingredient repository, including nutritional cost information. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. Positively engaged customers, offering menu information, providing suggestions showing genuine appreciation business. Decorated merchandised quality bakery goods. Ordered received bakery products supplies. Properly wrapped, boxed, weighed bakery department products. Practiced safe food handling procedures times. sous Chef 01/2006 02/2008 Company Name – City State Recommended menu items Executive Chef new dish development, holidays, special events promotions. Assisted customers placing special orders large-scale events weddings birthday parties. Successfully reduced restaurant's annual food labor costs 27 proper budgeting, scheduling management inventory. Verified freshness products upon delivery. Expertly managed 43 staff maintained appropriate staffing levels throughout shifts. Comprehensive knowledge food catering trends Accurately efficiently prepared healthy, delicious fish, meat vegetable-based dishes. Developed menus, pricing special food offerings increase revenue customer satisfaction. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Executive chef Education Diploma 2009 academia international City State Culinary Arts Certificate Coursework Culinary Restaurant Management Coursework Hospitality Management Food Services Technology classes Basic Vocational Certificate: Bakery Assistant Basic Vocational Certificate: Lead Baker Basic Vocational Certificate: First Cook Coursework Professional Cooking Baking Coursework Hotel Management Restaurant Food Service Coursework Hotel Administration Coursework Business Administration Management Culinary Arts coursework Hotel Restaurant Administration coursework Coursework Sales Marketing Management Food Systems Management coursework Certified Nutrition Consultant Personal Training certificate Advanced coursework Food Systems Management Extensively trained Pediatric Feeding Nutrition Hospitality Management, hotels, tourism food services. specialization commercial cookery, Academia International Melbourne, Australia. certificate 4 5. OH&S Short course Food Garnishing -Specialty Knives Banquet interior design, major business private conventions. Responsible service alcohol Australia certificate (RSA) 1 2004 Shalon Secondary College City Skills Fluent English, Hebrew, interior design, Languages, letters, organizing, speaker, quality, requirement, strategy, trainer, written Additional Information Schedule Create implement menus Liaise suppliers Work within budgeted guidelines Select, train motivate kitchen brigade Ensure profitability Oversee aspects food preparation production outlets An innovative logical thinker, sharp cooking mind Excellent interpersonal communication skills, complementing ability build relationships across cultural boundaries Good organizational time management skills, able prioritize multiple tasks meet deadlines Ambitious focused 'can do' attitude, strong work ethic Interests Swimming, tennis, gym, travel, cooking exploring new cuisines Music writing