Chef

PROFILE 1

Professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work commitment and vision.

PROFILE 2

Professional Chef with 7 years of extensive experience in Southern Cuisine. Capable of managing dining services of up to 100 tables while managing and motivating staff to perform to best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques.

PROFILE 3

Exceptionally innovative Sous Chef with more than 9 years’ experience in operations for renowned restaurants preparing a wide variety of unique appetisers, soups, entrees, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, and Spain. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.

JOB ROLES & RESPONSIBILITIES 1

• Perform monthly inventory duties plate and recipe costing menu designs.
• Recruit interview hire train and supervised front- and back-of-house employees.
• Initiate and maintain excellent vendor relationships.
• Managed daily kitchen operations with 8 staff members.
• Re-developed entire menu in 2017, increasing sales revenue by 150%.
• Oversaw food preparation and production, ensuring 100% food safety procedures were followed.
• Interviewed, hired, trained, and directed all staff members since 2015, improving kitchen operational flow by 50%, while maintaining 100% employee retention since.
• Developed process that reduced waste by 40% and improved supply turnover by 70%.
• Referenced in “Top Chefs of 2018” magazine, published on Nov 2018.
• Manage daily kitchen operations and create standards that exceed safety and health regulations, identify and provide solutions for any problem areas.

JOB ROLES & RESPONSIBILITIES 2

• Handled interviewing staff interviewing hiring and training tasks for all restaurants.
• Maintained an A rating with the Department of Health by standardizing cleaning procedures.
• Mentored and trained four junior staff, improving performance by 30%.
• Prepared meals for lunch and dining services with an average of 45 tables per day.
• Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10% savings on budget.
• Collaborated with Head Chef in menu design and innovative recipes.
• Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation.
• Created five new menus and a wide range of recipes.
• Performed with ease and efficiency under significant pressure in fast-paced environment.

JOB ROLES & RESPONSIBILITIES 3

• Perform monthly inventory duties plate and recipe costing menu designs.
• Recruit interview hire train and supervised front- and back-of-house employees.
• Initiate and maintain excellent vendor relationships.
• Manage daily kitchen operations and create standards hat exceed safety and health regulations; identify and provide solutions for any problem areas.
• Served as chef for the deli/caf̩ preparing organic meats and produce.
• Created systems to control spoilage and preserve foods.
• Handled interviewing staff interviewing hiring and training tasks for all restaurants.
• Served as floor manager and training chef.
• Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation.
• Created five new menus and a wide range of recipes.
• Performed with ease and efficiency under significant pressure in fast-paced environment.
• Developed and maintained food and supply inventory controls.
• Supervised daily kitchen operations.

ACHIEVEMENTS

• Maintained customer interest in the restaurant by introducing a new dish every week.
• Resolved conflicts between kitchen staff which increased the efficiency of kitchen by 33%.
• Wrote a recipe book on Italian cuisine published by the New York Publishers.
• Managed the procurement of raw food which resulted $10K reduction in overall cost.
• Ensured customer loyalty by incorporating organic meals into the recipe for health-conscious customers.
• Prepared hygienic foods according to guests’ taste which led to a 25% increase in revenue.
• Ensured all prepared items are properly labeled, covered, and rotated.
• Made sure that quality, quantity, freshness, and presentation of food met all state standards.
• Operated and sanitized all utensils and equipment in a safe and proper manner.
• Documented waste and spoilage by means of appropriate forms.

ADDITIONAL SKILLS

• Cooking a wide variety of Cuisines
• Strong Communication & Leadership Skills
• High Standard of Cleanliness & Organization
• Culinary Expertise
• Fast-Paced Decision Making
• Batch cooking
• Food Regulations
• Inventory Management
• Strong Butchery Skills
• Scheduling
• Regulatory Compliance & Documentation
• Labor & Food Cost Control
• Staff Development / Training
• Food Safety & Sanitation
• Menu Planning
• Preparing Various Cuisines
• Product Selection
• Sanitary Practices
• Training