EXECUTIVE CHEF Summary Motivated Executive Chef 22 years culinary expertise. Recognized assessing operational needs developing solutions save costs, improve revenues, drive customer satisfaction. Resourceful well-organized excellent leadership team building record. Last 4 years spent actively participating designing kitchens restaurants 167 million dollars hotel expansion, still managing maintaining fiscally responsible operation. The Waterfront Beach resort recognized guests peers premier culinary location Orange County. Experience Executive Chef 12/2003 Current Company Name – City State Managed kitchen stewarding staff team 67 assigned various stages food production event management. designed, managed created menus 3 restaurants (offshore 9, Boardwalk newly opened Henry's), 2 pool pantries 1 market (Riptide Surf Hero). Managed, designed menus cooked 51,000 square feet meeting space. Maintained labor 11% promote long-term business profitability. Purchased ingredients managed inventory variety vendors allowed hotel wide food costs 26%. Worked closely daily basis sales catering create dynamic cost effective food selections small banquets large events 1000 people. Experimented new dish creations incorporating customer recommendations feedback. Created recipes, incorporating various techniques, build flavor unique visual appeal. Adjusted seasonal plans source local ingredients aligned special dishes complement area events. Worked vendors locate optimal recipe ingredients cost-effective rates. Utilized local, fresh food products support local economies showcase community support. Produced amended menus item selections conjunction food beverage team Performed financial analysis recommended effective methods cut costs. Initiated software based inventory control system manage inventory analyze food cost. Coordinated executed menu planning, recipe development daily restaurant operations. Monitored quality, presentation proper quantities plated food across line. Created new menu items, managed food expenses supervised quality ensure adherence standards. Oversaw hiring development kitchen employees well trained numerous kitchen personnel ground take challenging stations Sous-Chef Chef de Cuisine. Continually aware dramatic changes kitchens, including Health Department Standards customer requests healthier food options. Monitored kitchen area staff ensure overall safety proper food handling techniques. Restaurant Chef Executive Sous-Chef 08/2008 08/2013 Company Name – City State Modified standard recipes account ingredient issues customer requests, including allergen concerns. Created exceptional menu items executed precision regularly garner diner praise. Supervised staff 30, providing direction preparing specialty items, including banquets, restaurant employee dining room. Developed innovative California driven menus 30 offerings. Followed proper food handling methods maintained correct temperature food products resulting consistently high scores health inspections. Kept stations stocked ready use maximize productivity. Estimated staffing needs adjusted hourly schedules match demand patterns, budget local labor laws. Set performed initial prep work food items soups, sauces salads. Established maintained open, collaborative relationships kitchen team maximize efficiency. Prepared 500 dishes per day fast-paced scratch kitchen environment maintaining high customer satisfaction rate. Maintained consistent quality high accuracy preparing identical dishes every day. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Enforced proper sanitation practices prevent spoiling contamination foods. Verified kitchen staff followed recipes portion serving guidelines correctly. Maximized efficiency kitchen operation overseeing daily product inventory, purchasing receiving. Placed orders food supplies weekly understanding kitchen's budget. Ensured kitchen always clean, orderly well-maintained effort avoid mishaps. Trained supervised culinary personnel $3.5 million annual revenue-grossing restaurant. Used array different cooking techniques dish creation educated kitchen staff methods. Lead Cook Chef de Cuisine 12/2003 08/2008 Company Name – City State Managed budget, labor direct operating expenses restaurant, banquet market operation. Tracked kitchen's inventory ordered new food supplies needed. Considered seasonal product pricing availability development promotional dishes menu selections. Inspected freezer refrigerator prior shift check temperatures levels, ensuring proper functionality. Adjusted seasonal plans source local ingredients aligned special dishes complement area events. Interacted professionally effectively wait staff regarding special orders customers, including food allergies gluten intolerance. Monitored quality, presentation proper quantities plated food across line. Developed recipes menus meet consumer demand align culinary trends. Prepared mise en place every day promote efficient preparation signature dishes. Line Prep Cook 12/1999 12/2003 Company Name – City State Kept stations stocked ready use maximize productivity. Arranged sauces supplementary garnishes place allocated stations. Sanitized food preparation areas, grills equipment avoid cross-contamination raw items. Maintained consistent quality high accuracy preparing identical dishes every day. Prepared 300 dishes per day fast-paced Classic French cooking environment maintaining high customer satisfaction rate. Used measuring items, knives kitchen tools properly prepare food resources. Rotated stock items ingredients maintain efficiency freshness. Executed proper techniques preparing menu item ingredients. Cooked food following specific measurements recipes. Improved overall kitchen efficiency consistency leading numerous promotions. Skills Customer service oriented Banquets catering Resource Management Food preparation techniques Food beverage pairing Budgeting cost control Dish preparation Detail-oriented Purchasing Inventory control Portion cost control Food inspection Time management Strong communication skills Inventory monitoring High-volume dining Outstanding cleanliness Organizational skills Trained food safety guidelines Problem solving Flexible schedule Education Training Bachelor Arts Culinary arts 1996 ITHQ, Institue d'hotelerie du Quebec City State Skills Customer service oriented Banquets catering Resource Management Food preparation techniques Food beverage pairing Budgeting cost control Dish preparation Detail-oriented Purchasing Inventory control Portion cost control Food inspection Time management Strong communication skills Inventory monitoring High-volume dining Outstanding cleanliness Organizational skills Trained food safety guidelines Problem solving Flexible schedule Work History Executive Chef 12/2003 Current Company Name – City State Managed kitchen stewarding staff team 67 assigned various stages food production event management. designed, managed created menus 3 restaurants (offshore 9, Boardwalk newly opened Henry's), 2 pool pantries 1 market (Riptide Surf Hero). Managed, designed menus cooked 51,000 square feet meeting space. Maintained labor 11% promote long-term business profitability. Purchased ingredients managed inventory variety vendors allowed hotel wide food costs 26%. Worked closely daily basis sales catering create dynamic cost effective food selections small banquets large events 1000 people. Experimented new dish creations incorporating customer recommendations feedback. Created recipes, incorporating various techniques, build flavor unique visual appeal. Adjusted seasonal plans source local ingredients aligned special dishes complement area events. Worked vendors locate optimal recipe ingredients cost-effective rates. Utilized local, fresh food products support local economies showcase community support. Produced amended menus item selections conjunction food beverage team Performed financial analysis recommended effective methods cut costs. Initiated software based inventory control system manage inventory analyze food cost. Coordinated executed menu planning, recipe development daily restaurant operations. Monitored quality, presentation proper quantities plated food across line. Created new menu items, managed food expenses supervised quality ensure adherence standards. Oversaw hiring development kitchen employees well trained numerous kitchen personnel ground take challenging stations Sous-Chef Chef de Cuisine. Continually aware dramatic changes kitchens, including Health Department Standards customer requests healthier food options. Monitored kitchen area staff ensure overall safety proper food handling techniques. Restaurant Chef Executive Sous-Chef 08/2008 08/2013 Company Name – City State Modified standard recipes account ingredient issues customer requests, including allergen concerns. Created exceptional menu items executed precision regularly garner diner praise. Supervised staff 30, providing direction preparing specialty items, including banquets, restaurant employee dining room. Developed innovative California driven menus 30 offerings. Followed proper food handling methods maintained correct temperature food products resulting consistently high scores health inspections. Kept stations stocked ready use maximize productivity. Estimated staffing needs adjusted hourly schedules match demand patterns, budget local labor laws. Set performed initial prep work food items soups, sauces salads. Established maintained open, collaborative relationships kitchen team maximize efficiency. Prepared 500 dishes per day fast-paced scratch kitchen environment maintaining high customer satisfaction rate. Maintained consistent quality high accuracy preparing identical dishes every day. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Enforced proper sanitation practices prevent spoiling contamination foods. Verified kitchen staff followed recipes portion serving guidelines correctly. Maximized efficiency kitchen operation overseeing daily product inventory, purchasing receiving. Placed orders food supplies weekly understanding kitchen's budget. Ensured kitchen always clean, orderly well-maintained effort avoid mishaps. Trained supervised culinary personnel $3.5 million annual revenue-grossing restaurant. Used array different cooking techniques dish creation educated kitchen staff methods. Lead Cook Chef de Cuisine 12/2003 08/2008 Company Name – City State Managed budget, labor direct operating expenses restaurant, banquet anda market operation. Tracked kitchen's inventory ordered new food supplies needed. Considered seasonal product pricing availability development promotional dishes menu selections. Inspected freezer refrigerator prior shift check temperatures levels, ensuring proper functionality. Adjusted seasonal plans source local ingredients aligned special dishes complement area events. Interacted professionally effectively wait staff regarding special orders customers, including food allergies gluten intolerance. Monitored quality, presentation proper quantities plated food across line. Developed recipes menus meet consumer demand align culinary trends. Prepared mise en place every day promote efficient preparation signature dishes. Line Prep Cook 12/1999 12/2003 Company Name – City State Kept stations stocked ready use maximize productivity. Arranged sauces supplementary garnishes place allocated stations. Sanitized food preparation areas, grills equipment avoid cross-contamination raw items. Maintained consistent quality high accuracy preparing identical dishes every day. Prepared 300 dishes per day fast-paced Classic French cooking environment maintaining high customer satisfaction rate. Used measuring items, knives kitchen tools properly prepare food resources. Rotated stock items ingredients maintain efficiency freshness. Executed proper techniques preparing menu item ingredients. Cooked food following specific measurements recipes. Improved overall kitchen efficiency consistency leading numerous promotions.