Talented and well rounded Executive Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
Skills
Performance assessments
Recipes and menu planning
Signature Dish Creation
Food Spoilage Prevention
Food Preparation and Safety
Kitchen equipment operation and maintenance
Menu planning
Forecasting and planning
Payroll and scheduling
Food Plating and Presentation
Team Leadership
Problem-solving
Vendor relations
Employee training and development
Work History
Executive Chef, 12/2019 to 04/2020 Sunrise Senior Living – Fairfield, CT,
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Trained and managed kitchen personnel and supervised all related culinary activity.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Maintained well-organized mise en place to keep work efficient and consistent.
Mentored more than 5 kitchen staff at all levels to prepare each for demanding roles.
Executive Chef, 09/2018 to 12/2019 Sunrise Senior Living – Holladay, UT,
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Trained and managed kitchen personnel and supervised all related culinary activity.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Verified compliance in preparation of menu items and customer special requests.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
Maintained well-organized mise en place to keep work efficient and consistent.
Mentored more than 6 kitchen staff at all levels to prepare each for demanding roles.
Banquet Chef, 02/2017 to 04/2018 Hyatt – Columbia, SC,
Maintained kitchen equipment in optimal working condition and requested repairs when needed.
Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Practiced safe work habits at all times to avoid possible injury to self or other employees.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Collaborated with Executive Chef and Food and Beverage Director to create delicious meals for large banquets, including Weddings for up to 350 people.
Executive Chef, 06/2015 to 04/2016 Sunrise Senior Living – Merrifield, VA,
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Trained and managed kitchen personnel and supervised all related culinary activity.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Verified compliance in preparation of menu items and customer special requests.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Maintained well-organized mise en place to keep work efficient and consistent.
Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
Collaborated with General Manager in production or modification of menus and selections.
Education
Associate of Arts: Culinary Arts, Expected in 05/2014 Niagara Falls Culinary Institute - Niagara Falls, New York, GPA:
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