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Consultant/Executive Chef Resume Example

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CONSULTANT/EXECUTIVE CHEF
Summary
Service-driven Executive Chef, Food & Beverage Manager committed to cost-effective management of resources and personnel, and establishing strategic, mutually beneficial partnerships and relationships with community organizations, vendors and providers.
Accomplishments
  • Project Management; conceptualized, secured financing, built bi-level open-air roof top restaurant in nine months, revitalized previously under-developed area.
  • Operations and Financial Management; managed 50+ employees, grew annual sales to multi-millions.
Skills
  • Formally trained chef
  • Disciplined and Resourceful 
  • Event Management
  • High volume production capability 
  • Focus on portion and cost control
  • Staff Development
  • Union management experience 
  • ServSafe, Tips certified
Experience
Consultant/Executive Chef03/2016 to 04/2017The ColonnadesCharlottesville, VA
  • Returned facility to 5 star rating by consistently keeping a clean and safe environment, adhering to all federal, state and local sanitation and safety requirements; enforced appropriate work-flow and quality controls for food quality and temperature.
  • Collaborated with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
  • Established food and beverage cost controls.
  • Built, fostered team environments. 
Executive Chef/Partner10/2012 to 02/2016Just Curry LLCCharlottesville, VA
  • Relaunched, redesigned, streamlined Just Curry Indo-Caribbean fast causal restaurant.
  • Developed and manufactured South Asian foods for Sysco Foodservice from FDA compliance to point of sale.   
Executive Chef/Founder10/2010 to 02/2016Commonwealth Restaurant & SkyBarCharlottesville, VA
  • Developed design, concept and strategy and secured investors for bi-level restaurant that became number one in local market within six months. $3M+ gross sales in 1st year.
  • Created and implemented innovative menus based on market trends, customer preferences, nutritional considerations.
  • Hired management and provided hands-on training; managed financial performance against projections. 
Executive Chef10/2009 to 10/2010Jefferson TheaterCharlottesville, VA
  • Clients' primary contact, catered events, developed personalized menus, served as culinary resource.
  • Staffed, implemented culinary production for 300 person events.
Food & Beverage Consultant / Executive Chef06/2009 to CurrentRoraima LLCCharlottesville VA / Louisville KY
  • Food and Beverage sales strategy development
  • Restaurant development, management training
Executive Chef/Founder08/2006 to 09/2009Curry RestaurantCharlottesville, VA
  • Conceptualized, developed, financed, spirited Indo-Caribbean restaurant, catering to health and budget conscious students and faculty at University of Virginia. Implemented satellite locations within 18 months.
Education and Training
Food, Nutrition & Health2017Open Universities Australia
Culinary Arts2003International Culinary Center / French Culinary InstituteManhattan, NY
Associate of Applied ScienceITT Technical InstituteSacramento, CA
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Resume Overview

Companies Worked For:

  • The Colonnades
  • Just Curry LLC
  • Commonwealth Restaurant & SkyBar
  • Jefferson Theater
  • Roraima LLC
  • Curry Restaurant

School Attended

  • Open Universities Australia
  • International Culinary Center / French Culinary Institute
  • ITT Technical Institute

Job Titles Held:

  • Consultant/Executive Chef
  • Executive Chef/Partner
  • Executive Chef/Founder
  • Executive Chef
  • Food & Beverage Consultant / Executive Chef

Degrees

  • Food, Nutrition & Health 2017
    Culinary Arts 2003
    Associate of Applied Science

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