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Chef Consultant Resume Example

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CHEF CONSULTANT
Summary

Executive Chef with extensive experience in traditional French brigade kitchen. Skilled in sauté , searing, roasting , sous vide' , sauces and H.A.C.C.P programs. Excellent background in expediting recipe development employee training and pastries. Experience in Excel, PowerPoint , Compeat, protein fabrication and walk- in organization.

Skills
  • Portion and cost control
  • Following regulations
  • Regulatory compliance
  • High-volume dining
  • Verbal communication
  • Preventing work place sexual harassment program
  • Cross training gaining additional skills program
  • Embrace diversity training
  • Appreciating differences program
  • Inventory monitoring
  • Trained in food safety guidelines
  • Inventory control
  • Health codes compliance
  • Food inspection
  • Safe food handling
  • Banquets and catering
Experience
08/2018 to Current
Chef ConsultantCompany Name － City, State
  • Led catering team in delivery of project requiring close cooperation among members to share information and develop solutions to meet broad array of deliverables
  • Assessed inventory levels every daily and placed orders to replenish goods before supplies depleted
  • Created tasty dishes using popular recipes, delighting patrons and generating return business
  • Managed kitchen operations for 1 locations
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Streamlined catering and a le carte processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve on-line ordering additional guests per lunch and dinner
  • Maintained labor at under 17%% to promote long-term business profitability
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections
  • Developed recipes and menus to meet consumer demand and align with culinary trends
  • Managed kitchen staff team of 6 and assigned various stages of food production
  • Monitored quality, presentation and quantities of plated food across line
  • Reduced food costs by 8-10% from mid thirty levels by expertly estimating purchasing needs and buying through approved suppliers
02/2016 to 08/2018
Ace Executive ChefCompany Name － City, State
  • Led team of 10 cooks engaged in delivering assistance to customer service department on daily basis
  • Maintained labor at under 17% to promote long-term business profitability
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal
  • Assessed inventory levels every monthly and placed orders to replenish goods before supplies depleted
  • Prepared mise en place every day to promote efficient preparation of signature dishes
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Created exciting dishes to draw in clientele and increase revenues
02/2013 to 02/2016
Chef De CuisineCompany Name － City, State
  • Prepared various local and seasonal specialties for 65 table restaurant and 100 seat bar
  • Prepared mise en place every day to promote efficient preparation of signature dishes
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
  • Assessed inventory levels every daily and placed orders to replenish goods before supplies depleted
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
  • Created tasty dishes using popular recipes, delighting patrons and generating return business
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
04/2007 to 03/2008
Banquet ChefCompany Name － City, State
  • Monitored quality, presentation and quantities of plated food across line
  • Monitored and improved work of 6 cooks team members producing over 3 to 4 banquets daily
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
Education and Training
2004
Associate of Arts: Culinary Arts Restaurant ManagementThe Art Institute of New York City － City, State
Certifications
  • SafeServ Certified: Food Handler
  • OSHA certification: HACCP Certification
  • SafeServ Certified: allergen awareness
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Resume Overview

School Attended

  • The Art Institute of New York City

Job Titles Held:

  • Chef Consultant
  • Ace Executive Chef
  • Chef De Cuisine
  • Banquet Chef

Degrees

  • Associate of Arts : Culinary Arts Restaurant Management

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