EXECUTIVE CHEF Professional Summary Talented Executive Chef twenty five years experience developing menus working head chef/owner mobile catering business, fast food Cajun Classical Seafood/Cajun/Creole Family restaurant.Twenty five years professional experience dynamic, resourceful skilled Executive Head Chef proved success record fine dining catering.Highly skilled chef proved ability produce quality menu items tight deadlines. Core Qualifications Food beverage handling expert Italian cuisine expertise Skillful kitchen staff trainer Ethnic foods preparation Capable concession stands manager Food cost control specialist French cuisine talent Food cost analysis expert American cuisine expert International culinary skills Ability handle fast-paced Back house operations environment well front house understanding Ability handle/resolve problems Kitchen productivity Successful kitchen staff supervisor Strong customer relationship builder Cash handling Plate presentation skills Special dietary needs expert Proficiency inventory ordering Food handling knowledge Proved leadership skills Food production quality knowledge Reliable, punctual committed High level cleanly kitchen customer service maintenance Staff scheduling knowledge Interviewing training ability Sensitive cultural diversity Knowledge basic food preparation Strong restaurant serving experience Knowledge products Team-oriented selections Willing work pressure Menu development skills Written oral communication skills Open Table experience Good personal hygiene Proved success up-selling Works well pressure Basic knife skills Preparation various food items Consistently complies polices Uses proper sanitation practices procedures Able work fast paced Banquet operations off-site environment catering expert Able work hands continuously Experience December 1987 Company Name City State Executive Chef Operations Management: Food Preparation Responsible coordination 12 servers restaurant capacity 200. Baked, roasted, broiled, steamed meats, fish, vegetables foods. Estimated amounts costs required supplies, food ingredients. Helped preparation, set-up, service catering events. Performed transactions cordial, efficient professional manner. Prepared food items. Cleaned inspected galley equipment, kitchen appliances, work areas. Spoke patrons ensure satisfaction food service. Trained new employees. Trained kitchen staff proper use equipment, food handling portion sizing. Responsible design preparation menu items private home/office setting. Supervised kitchen staff 10 people ensured proper event set-up, food preparation, kitchen clean-up proper shut down. Adjusted monthly menus maximize use seasonal local ingredients delicacies. Developed variety menu items catering customers food allergies diet restrictions gluten-free vegan items. Managed kitchen operations high grossing, fast-paced fair concession kitchen. Trained staff eight employees correct facility procedures, safety codes, proper recipes plating techniques. Managed preparation presentation desserts catered events. Responsible kitchen operations banquet events, buffet lines, room service orders hotel restaurant. Hired trained staff 12 food preparation employees. Oversaw 10 cooks Sous Chef part overall back house operations. Managed food produce receiving process 100% accuracy. Frequently switched positions Cold Food prep, Soup Station Chef Relief Chef mid shift support changing needs large industrial kitchen Developed popular daily specials personally sourced ingredients broiler sauté stations. Responsible daily set five stations. Developed popular daily specials personally sourced ingredients broiler sauté stations. Ensured minimal product shrink coordinated secondary usage product Executed various kitchen stations assisted with, meat, fish, sauté pantry Informed patrons establishment specialties features Instructed cooks workers preparation, cooking, garnishing, presentation food Loaded dishwashers hand-washed items pots, pans, knives Planned prepared food parties, holiday meals, luncheons, special functions, social events Specialized preparing fancy dishes and/or food special diets Stocked rotated products, stocked supplies, paper goods timely basis Supervised coordinated activities cooks workers engaged food preparation Used food handling standards Collaborated personnel plan develop recipes menus Compiled maintained records food use expenditures Cooked food properly timely fashion, using safety precautions Cooked exact number items ordered customer, working several different orders simultaneously Created explored new cuisines Directed operation organization kitchens food-related activities, including presentation serving food Ensured consistent high quality plate presentation Ensured first-in-first-out system ingredients labeled stored properly Maintained contact kitchen staff, management, serving staff, customers Maintained system control storage temperatures proper functioning kitchen equipment Oversaw kitchen employee operations ensure production levels service standards maintained Seasoned cooked food according recipes personal judgment experience Suggested additional items customers, appropriate, increase restaurant sales. Maintained knowledge current menu items, garnishes, ingredients preparation methods. Consistently adhered quality expectations standards. Delivered exceptional dining experience friendly, fast service. Completed closing duties, including restocking items closing cash drawer. Accurately recorded orders partnered team members serve food beverages exceeded guests' expectations. Effectively used items stock decrease waste profit loss. Correctly calculated charges, issued bills collected payments. Checked deliveries signed products received. Received frequent customer compliments going beyond normal duties. Education 2011 Le Cordon Bleu Culinary School City State USA Associate Arts Culinary Arts Hospitality Restaurant Management Le Cordon Bleu Culinary Arts Hospitality Restaurant Management Specialized aspects culinary cuisine Professional Affiliations Member, Small Business Association (2005 present) Member, USPCA United States Private Chef Association Skills allergies, Basic, Cash handling, closing, oral communication, cooking, cost analysis, cost control, customer service, fashion, fast, features, inventory, leadership skills, office, Works, Operations Management, personnel, presentation skills, profit, quality, receiving, safety, safety codes, selling, sales, scheduling, servers, supervisor, trainer, Health Department certified