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Chef Consultant Resume Example

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CHEF CONSULTANT
Professional Summary
Focused Chef successful at multi-tasking and delivering prompt and friendly service to all customers. Maintains a positive attitude and a great sense of humor during peak hours Bi lingual -speaking food services professional wit over 15 years combined experience in full service restaurants and banquet halls. 
Skills
  • ServSafe certification
  • Quick problem solver
  • Thrives in fast-paced environment
  • Committed team player
  • Courteous, professional demeanor
Work History
Chef Consultant, 01/2015 to 08/2015
WELSH BAR & GRILL / THE WELSH BANQUET HALL – Philadelphia, PA
  • Successfully lunched an entirely new facility that required working closely with architect team to create the most efficient, productive and attractive Bar/Restaurant and over six thousand square feet banquet hall.
  • Created and developed menus and banquet packages as well as hire and train all kitchen staff.
  • Implemented new rules, regulations, inventory and product ordering systems.
  • In addition to strong labor and food cost control.
  • Provided hands on Training and mentoring of all kitchen staff during prep and service time.
  • Designed kitchen layout and supervised all kitchen equipment installation.
  • Created strong relationship with food and supply vendors as well as maintains and support companies.
  • All of which led to smooth and profitable operation.
Executive Chef, 01/2012 to 01/2015
VINCENTOWN DINER – Southampton, NJ
  • Returned as Executive Chef to offer more of my expertise on a daily restaurant's operations with a more hands-on approach and fine tuning of the existing procedures previously set by myself.
  • Revised and recalculated existing menu, as well as made new and modern additions to the menu.
  • Mentoring and training kitchen staff, building professional work environment.
Chef Consultant, 01/2011 to 01/2012
COASTLINE RESTAURANT AND BAR – Cherry Hill, NJ
  • During my tenure as the Chef Consultant, I successfully accomplished all of the goals and projects set by the company.
  • I was able to modernize business operations of the kitchen and develop a new system and procedures for competitive food purchasing, inventory control, pricing, prep and hot line operations, receiving and storing of food items.
  • Created and implemented a new menu including creative daily and weekly specials.
  • I also provided hands-on training and mentoring of the kitchen staff as well as leadership in all aspects of kitchen operations, all of which helped to dramatically improve profitability and productivity of the restaurant while increasing ratings and bringing attention of the local media.
Executive Chef, 01/2008 to 01/2011
VINCENTOWN DINER – Southampton, NJ
  •  Supervised very high value  kitchen operation.
  • Managed staff of 25 people (scheduling, training and mentoring of kitchen staff, payroll control and budgeting).
  • Developed and maintained a 90%-made-from-scratch kitchen utilizing locally and seasonally sourced meats and produce.
  • Created weekly and daily specials while introducing high end world cuisine dishes in addition to classic comforts.
  • Implemented necessary rules and procedures in order to maintain sanitary and safe kitchen operations.
  • Maintained strong control over kitchen budgeting, food inventory and food ordering, as well as line expo and hands-on approach to prepping and turning out menu items.
  • Consistently provided professional, friendly and engaging service.
  • Developed and maintained positive working relationships with others to reach business goals.
Chef, 01/2006 to 01/2008
RESTAURANT AND CATERING HALL "XO – Feasterville, PA
  • Supervised and managed all kitchen operations.
  • Had a strong hands-on approach to daily operations such as creating customized party menus, controlling food inventory and ordering, maintaining required food cost.
  • Specialized in plated banquets, buffets, offside catering, bat- and bar-mitzvahs, weddings, birthday parties, corporate events and theme nights.
  • Proactively prepared for large parties and reservations, anticipating planning and staffing needs.
Line Cook, 01/2003 to 01/2004
WILLIAM PENN INN – Norristown, PA
  •  In charge of grill station set up and operation in accordance with restaurant guidelines.
  • Turned out large amounts of food orders in a very fast pace environment, while maintaining professional attitude and cleanliness.
  • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
  • Displayed enthusiasm and knowledge about the restaurant's menu and products.
Line Cook/Sous Chef, 01/2001 to 01/2006
PHILMONT COUNTRY CLUB – Huntingdon Valley, PA
    Performed various banquet operations, including open stations

    Prepped and turned out hot and cold foods .

    2002-2004 worked as a "Rounds man" for A-la-catre line

    2004 was promoted to Sous Chef

    Assisted Head Chef with all aspect of kitchen operation

    Food ordering and menu planing

    Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.

Line Cook/Prep Cook, 01/1997 to 01/1998
BRASSERIE PERRIER – Philadelphia, PA
  • In charge of various cold station preparations including made from scratch dressings, cold vegetable soups, garnishes and more.
  • Cold line set up and operation.
  • Trained new recruits.
  • Accrued all my basic skill.
  • Butchering of various meets, filleting fish, prepping necessary items for an extremely large kitchen operation.
  • Helped chefs to set up different stations within very strict guidelines and demands.
  • Assisting station chefs during dinner service and banquet prep and plating for demanding and elite guests.
  • Learned basics of kitchen budgeting, sanitation and cross utilizing of products.
Education
High School Diploma: 2001
Community College of Philadelphia - Philadelphia, PA
Hotel and Restaurant Management
Chef ProgramCertification, ServSafe Certified, City of Philadelphia Personnel Food Safety Certificate: St. Petersburg Culinary College - St. Petersburg
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Resume Overview

Companies Worked For:

  • WELSH BAR & GRILL / THE WELSH BANQUET HALL
  • VINCENTOWN DINER
  • COASTLINE RESTAURANT AND BAR
  • RESTAURANT AND CATERING HALL "XO
  • WILLIAM PENN INN
  • PHILMONT COUNTRY CLUB
  • BRASSERIE PERRIER

School Attended

  • Community College of Philadelphia
  • St. Petersburg Culinary College

Job Titles Held:

  • Chef Consultant
  • Executive Chef
  • Chef
  • Line Cook
  • Line Cook/Sous Chef
  • Line Cook/Prep Cook

Degrees

  • High School Diploma : 2001
    Chef ProgramCertification, ServSafe Certified, City of Philadelphia Personnel Food Safety Certificate :

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