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Culinary Partner/Executive Chef Corporate Trainer Lead Resume Example

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CULINARY PARTNER/EXECUTIVE CHEF CORPORATE TRAINER LEAD
Executive Profile
Seeking a management position in the culinary field as Executive research Chef; to apply all knowledge and new practices to increase quality and build sales Highlights and qualifications:
Skill Highlights
  • Great organizational skills
  • Speak and write in fluent Spanish
  • Proficient in word, and excel
  • Proficient in P&L readings and executions
  • Can easily create new systems of management in busy restaurants
Core Accomplishments
  • Certifications in sanitation and management, ServeSafe.
  • Excellent supervisory skills.
  • Easy to adapt to new jobs, and learn new skills quickly.
Professional Experience
Culinary Partner/Executive Chef Corporate Trainer Lead
May 2012 to CurrentCompany Name － City, State
  • Designed new systems of operations throughout the restaurant to cut labor hours and increase profitability along with optimal execution Installed Lean principles in six different locations within the company Designed new systems of sanitation to ensure perfect Everclean scores along with the dpt.
  • of health Increased sales on the from 60k to 75k-80k per week Lowered labor percentage from 12% to 9% in budgeted 10% in 3 months Restaffed and retrained all areas/stations of the kitchen upon promotion Increased level of execution from all stations by lowering ticket times and ensuring quality Became a Market training facility in the the northeast region for all MITs Host all quarterly regional meetings, rollout meetings, and partner gatherings upon promotion Train all stores along the market in new systems and SOPs along with quarterly menu rollouts Fluent in P&L readings, and trial balance executions Responsible for all monthly budgeting and purchasing plans on every period Collaborated with Three store openings in the last year; Long Island NY, Nanuet NY, Ann Arbor MI as.
Exec. Sous Chef
April 2011 to May 2012Company Name － City, State
  • Collaborated with the Grand opening of the Providence location as a corporate trainer Assisted in re-staffing and retraining to troubled restaurants in the Chicago area Responsible to certify and retest corporate trainers Assist the Executive Chef in monthly inventories Consistently hit EBIDAR line at 100% in budget Supervise daily line production and preparations of a high volume restaurant to assure quality Create weekly schedules of various venues within the culinary department Execute daily inventory counts and daily preparation lists Responsible in keeping track of daily sales and hourly usage Supervise employee behaviors and performances to maintain a sound working environment.
Intern Research Chef
February 2011 to May 2011Company Name － City, State
  • Develop new products for upcoming company releases Work as assistant to the Head of R&D keeping track of all USDA/FDA food regulations Involved with quality control practices in order to maintain consistency among all company products Share responsibilities in recipe analysis using ESHA Responsible for writing new recipes with current company products for the monthly newsletter Performed tolerance/ sensory analysis tests with current products with the help of the Research Chef.
Sous Chef
May 2009 to April 2011Company Name － City, State
  • Assisted in Grand opening of the food and beverage department Supervise daily production in a high volume restaurant Maintain inventory counts and daily ordering and execute monthly inventories Create daily specials, and new seasonal menus Execute high volume catering operations of up to 300 meals Supervise employee performance and behaviors Supervise daily clean up and proper HACCP sanitation procedures.
Education
Associates : Applied Science, Culinary Arts, 2009Johnson & Wales University － City, State, USAGPA: Magna Cum Laude

Applied Science, Culinary Arts Magna Cum Laude

Bachelor of Science : Culinary Nutrition, 05/11Johnson & Wales University － City, State, USA
Bachelor*s degree : Culinary Nutrition, 05/11GPA: GPA: 3.8Culinary Nutrition GPA: 3.8
Degree : 05/09Dean*s List Johnson & Wales University
Bachelors : Science/NutritionJohnson & Wales University － City, StateGPA: Magna Cum LaudeScience/Nutrition Magna Cum Laude
Languages
Fluent in English and Spanish
Interests
Volunteer work at St. Patrick*s Church Soup kitchen Employee of the 1st quarter in 2010 at Renaissance Hotel
Professional Affiliations
Efficient with Lean Manufacturing Principles Member of the ACF as Certified Culinarian since May, 2009 Member of the NEIFT since February, 2011
Additional Information
  • Volunteer work at St. Patrick*s Church Soup kitchen Employee of the 1st quarter in 2010 at Renaissance Hotel
Skills
trial balance, budgeting, budget, Fluent in English, inventory, Market, meetings, newsletter, promotion, purchasing, quality, quality control, Research, sales, sound, Spanish, staffing, trainer
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Resume Overview

School Attended

  • Johnson & Wales University
  • Dean*s List Johnson & Wales University

Job Titles Held:

  • Culinary Partner/Executive Chef Corporate Trainer Lead
  • Exec. Sous Chef
  • Intern Research Chef
  • Sous Chef

Degrees

  • Associates : Applied Science, Culinary Arts , 2009
    Bachelor of Science : Culinary Nutrition , 05/11
    Bachelor*s degree : Culinary Nutrition , 05/11
    Degree : 05/09
    Bachelors : Science/Nutrition

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