Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mexican cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Seasoned Executive Chef with 25 years of culinary experience, who can and will maintain and handle all operations of the establishment and staff for culinary excellence. I am a Self-motivated Chef with expertise preparing memorable dishes with fresh ingredients. Well-trained in all cuisines. Master in Knife skills, Prepping & GarnishingTechnique's
Skills
Meal Preparation
Standards Compliance
Recipe Development
Food Stock and Supply Management
Order Management
Staff Supervision and Coordination
Food Preparing, Plating and Presentation
Verbal and Written Communication
Customer Service
Scheduling Equipment Repairs
Sanitation Guidelines
Team Leadership
Staff Training
Safe Food Handling
BOH Operations
Hiring, Training and Development
Staff Scheduling
Special Events and Catering
Ingredient Selection
Inventory Management
Menu Planning
Current in Culinary Trends
Restaurant Operation
Food Prep Planning
Quality Control and Oversight
Kitchen Staff Management
Instruction and Delegation
Work History
11/2015 to 05/2021
Executive ChefCsm Corporation – Lincolnshire, IL,
Developed kitchen staff through training, disciplinary action and performance reviews.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Oversaw business operations, inventory control, and customer service for restaurant.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Planned promotional menu additions based on seasonal pricing and product availability.
Placed orders to restock items before supplies ran out.
Verified compliance in preparation of menu items and customer special requests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Collaborated with staff members to create meals for large banquets.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Obtained fresh, local ingredients to lower grocery costs.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Kept labor at or below [Number]% to support business profit targets.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Produced revolutionary menu offerings to put establishments on local, regional and national map.
Increased profits and efficiency [Number]% by building optimal inventory control model.
Used root cause analysis to conduct assessments and develop improvements.
06/2018 to 01/2021
Corporate Executive ChefCompass Group Usa Inc – Norfolk, NE,
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Oversaw business operations, inventory control, and customer service for restaurant.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Placed orders to restock items before supplies ran out.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Verified compliance in preparation of menu items and customer special requests.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Developed kitchen staff through training, disciplinary action and performance reviews.
Collaborated with staff members to create meals for large banquets.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Obtained fresh, local ingredients to lower grocery costs.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Increased profits and efficiency [Number]% by building optimal inventory control model.
Planned promotional menu additions based on seasonal pricing and product availability.
Used root cause analysis to conduct assessments and develop improvements.
Produced revolutionary menu offerings to put establishments on local, regional and national map.
Kept labor at or below 24% to support business profit targets.
01/2010 to 01/2014
Head Line ChefChart Room Restaurant – City, STATE,
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Collaborated with staff members to create meals for large banquets.
Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Obtained fresh, local ingredients to lower grocery costs.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Education
Expected in to to
High School Diploma: Redondo Union High School - Redondo Beach, CA GPA:
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