My Comprehensive hands-on experience makes me a vital asset to any organization.
I have been a Leader in my industry since day one. I have strived to become an expert in Profit and Loss Evaluation to ensure profit becomes the standard expectation.
I found myself being the go to guy to train, re-train, mentor, and develop others around me.
I have been asked on multiple occasions to take on tough assignment that others could not correct or had caused.
I enjoy making others around me feel like they are winners and have a true stake in what they do every day.
I have the Operational Expertise and I love to cook as well.
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- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Developed innovative menu to provide customers with several high-quality food options.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Performed financial analysis and recommended effective methods to cut costs.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Conducted assessments and utilized root cause analysis to implement corrective action strategies.
- Oversaw hiring, training and development of kitchen employees.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Provided excellent professional development opportunities for staff.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Performed financial analysis and recommended effective methods to cut costs.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Monitored all meals served for temperature and visual appeal.
- Managed kitchen staff team and assigned various stages of food production.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Improved performance of team members resulting in high quality meals produced daily.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Partnered with kitchen team to create dynamic entrees for large banquets and special events.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Directed and controlled Multiple Units to Ensure Contract Satisfaction as well as Guest Happiness.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed financial analysis and recommended effective methods to cut costs at all units with Direct Reports.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted. Monitored Inventory levels at all my locations and trained staff to become better every day.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Developed innovative menu to provide customers with several high-quality food options.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
I have had Multiple Awards for Safe Kitchen Operations.
I was a Finalist for General Manager of Year.
ServeSafe Certified
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Resume Overview
School Attended
- Pennsylvania Institute of Culinary Arts
Job Titles Held:
- Executive Chef
- Executive Sous Chef
- Executive Sous Chef
- District Chef
Degrees
- Associate of Arts
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