SENIOR EXECUTIVE CHEF Executive Profile To seek employment Executive Chef I offer skills experience Skill Highlights Self-motivated Training developing Staff. Core Accomplishments Staff Development: Launched well-received program professional development courses staff. Mentored coached employees resulting 12% increase productivity. Core Accomplishments Staff Development: Launched well-received program professional development courses staff. Mentored coached employees resulting 12% increase productivity. Professional Experience Senior Executive Chef May 2015 Current Company Name City State Reduced food costs 12% percent expertly estimating purchasing needs buying approved suppliers. Provided courteous informative customer service open kitchen format. Consistently produced exceptional menu items regularly garnered diners' praise. Prepared healthy, enjoyable breakfasts dinners diners. Prepared variety local seasonal specialties contributed 10 boost sales summer months. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Implemented supported company initiatives programs. Consistently kept clean safe environment adhering federal, state local sanitation safety requirements. Followed proper food handling methods maintained correct temperature food products. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Built fostered team environment Executive Chef Retail May 2013 May 2015 Company Name City State Manage Oversee Culinary Team Include. Patient Food Nourishments 11867. Bed Acute Care Facility 6 Separate Retail Revenues Grossing Over 8 Million Annual Revenue Works 1199 Union Delegates Leads Team 6 Salary Associates 82 FTE'S Managed Volume 22.7 million Reduced food costs 9% percent expertly estimating purchasing needs buying approved suppliers. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Followed proper food handling methods maintained correct temperature food products. Established maintained open, collaborative relationships kitchen team. Consistently produced exceptional menu items regularly garnered diners' praise. Prepared healthy, enjoyable breakfasts dinners diners. Executive Chef January 2009 May 2014 Company Name City State Population 180-2,000 Population 175-1,600 Responsible Café Both Units Also Catering private functions conferences team 28 hourly associates. Reduced food costs 7% percent expertly estimating purchasing needs buying approved suppliers. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Implemented supported company initiatives programs. Effectively managed assisted kitchen staff producing food banquets, catered events member dining areas. Followed proper food handling methods maintained correct temperature food products. Restaurant Chef/Retail Chef June 2006 January 2009 Company Name City State Managed kitchen operations high grossing, fast-paced fair concession kitchen. Developed variety menu items catering customers food allergies diet restrictions gluten-free vegan items. Responsible kitchen operations banquet events, buffet lines, room service orders hotel restaurant. Oversaw 72 cooks 4 Sous Chefs part overall back house operations. Executed various kitchen stations assisted with, meat, fish, saute pantry Instructed cooks workers preparation, cooking, garnishing, presentation food Complied withscheduled kitchen sanitation ensured standards practices met Directed operation organization kitchens food-related activities, including presentation serving food Staff Restaurant Retail Chef June 1994 June 2006 Company Name City State Reduced food costs 12% percent expertly estimating purchasing needs buying approved suppliers. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. 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. Followed proper food handling methods maintained correct temperature food products. Established maintained open, collaborative relationships kitchen team. Consistently produced exceptional menu items regularly garnered diners' praise. Quickly courteously resolved guest problems complaints. Quickly courteously resolved guest problems complaints. Quickly courteously resolved guest problems complaints. Regularly developed new recipes accordance consumer tastes, nutritional needs, budgetary considerations. Enforced appropriate work-flow quality controls food quality temperature. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Displayed positive friendly attitude towards customers fellow team members. Education GED John Jay City State New York National Guard 1984 Languages Bilingual Spanish/English Skills Acute Care, Conferences, Leadership, Profit Loss, Retail Sales, Self-motivated, Staff Development Motivation, Team Leadership Team Building.