Contract Chef Resume Example

• 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

• 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.

• 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