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Contract Chef Resume Example

Resume Score: 80%

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Skills
  • Positive and professional
  • Vendor relations
  • Dish preparation
  • Motivational team management
  • High-quality ingredients
  • Time management
  • Workflow Optimization
  • Foodservice
  • Meal preparation
  • Vendor relationships
  • Cleaning and sanitizing methods
  • Team training
  • Cleaning and sanitation
  • Purchasing
  • Portion and cost control
  • Menu development
  • Kitchen equipment and tools
  • Grilling and deep frying skills
  • Banquets and catering
  • Pantry restocking
  • Food preparation techniques
  • Farm to table
Education and Training
05/1991High School Diploma: Oliver Wendell Holmes High SchoolSan Antonio, TX
CONTRACT CHEF
Summary

Talented Chef skilled at grilling, roasting and broiling meat and vegetables. Trains and develops cooks to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards.

I come with 20+ years of extensive experience in Latin American. Capable of managing multiple culinary outlets while managing and motivating staff to perform to best of abilities across every service.

Experience
ARC Compass - Contract ChefSan Antonio, TX03/2020 - Current
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Reduced food costs 30% by expertly estimating purchasing needs and buying through approved suppliers.
  • Monitored quality, presentation and quantities of plated food across line.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
Levy Restaurants - Sous ChefSan Antonio, TX09/2018 - 03/2020
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Purchased ingredients from local farms to benefit environment and reduce costs 30%.
  • Monitored and improved performance of 15 team members resulting in 2000+ meals produced daily.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.

SKILLS AND ACCOMPLISHMENTS

  • The busiest rodeo and most profitable in san antonio history. Kitchen management team controlled labor and food cost to save bottom line by a third of cost that was forecasted.
  • Created new farm to table. fish to fork, concepts for the suites
  • New chefs tables ideas for action stations in Terrance Restaurant
Waterfront Grill - Lead CookMarble Falls, TX05/2019 - 10/2019
  • Kept stations stocked and ready for use to maximize productivity.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Trained new chefs on menu items and kitchen procedures.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Inventoried kitchen sections and refilled supplies.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Prepared more than 300+ dishes per day in fast-paced seafood environment while maintaining high customer satisfaction rate.
  • Assisted Sous Chef with training and development of culinary staff.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Stood in for other members of the kitchen staff.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Prepared food in the morning and before services started.
  • Cooked food following specific measurements and recipes.
Omni Hotels & Resorts - Executive ChefSan Antonio, TX03/1998 - 09/2018
  • Supervised and coordinated activities of 35 employees
  • Responsible for ordering and controlling food costs
  • Tracking daily food cost consistently under 26%
  • Produced daily production charts for all outlets including restaurants, banquets, room service, bar
  • Ran daily operations of all food and beverage departments
  • Produced the weekly schedule for all Culinary outlets
  • Maintained labor costs
  • Total Food Sales of 10 million yearly
  • Hosted groups upward of 3000+ attendants
  • Maintained an above rating with the Department of Health by standardizing and cleaning procedures
  • Consistently create new recipes and menus implementing seasonal ingredients and modern techniques
  • Oversee food preparation and production, ensuring food safety procedures are always 100% adhered to
  • Interviewed, hired and trained all staff members plus department heads
  • Maintained relationships with local vendors, negotiating prices of ingredients and equipment that resulted in a savings for the company
  • Conducted BIG 4 inventory with all F&B outlets to maintain equipment par levels
  • SKILLS AND AWARDS:
  • Culinary Institute of America in San Antonio (continuing education classes)
  • Flavors of the World Program (Argentina, Chile, France, Italy United States)
  • Multiple recognitions of Manager of Year and of the Quarter
  • Participated in Culinaria/restaurant week every year
  • Bolos Restaurant Grille won the four diamond award
  • Recognized in creative menu and presentation in grand tasting events with Culinaria week
  • Creative menus with seasonal foods and ingredients for all major holiday brunches
  • Creative food displays in all of our food outlets, room amenities, pool cabana. Kept plate presentation fresh and current with food trends
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Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • ARC Compass
  • Levy Restaurants
  • Waterfront Grill
  • Omni Hotels & Resorts

School Attended

  • Oliver Wendell Holmes High School

Job Titles Held:

  • Contract Chef
  • Sous Chef
  • Lead Cook
  • Executive Chef

Degrees

  • High School Diploma :

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