Experienced Executive Chef successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 21 years of progressive leadership experience.
Skills
Menu development
Workflow planning
Cost controls
Budgeting
Kitchen staff coordination
Safe food handling
Regulatory Compliance
Conflict resolution
Work History
Executive Kitchen Manager, 04/2014 - 03/2020 Ipic Entertainment – Delray Beach, FL,
Purchased food and cultivated strong vendor relationships.
Helped general management develop prices based on inventory costs and portion sizes.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Motivated staff to perform at peak efficiency and quality.
Coordinated and organized all restaurant inventory.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
Executive Chef/ Owner , 04/2008 - 04/2014 Boyd Gaming, Inc. – Michigan City, IN,
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Produced revolutionary locally sourced menu offerings to put establishments on local, regional and national map.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Planned promotional menu additions based on seasonal pricing and product availability.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Planned promotional menu additions based on seasonal pricing and product availability.
Used root cause analysis to conduct assessments and develop improvements.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Produced revolutionary Irish Pub menu offerings to put establishments on local, regional and national map.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Education
High School Diploma : College Prep, Expected in - Trinity Christian Academy - Jacksonville, FL GPA:
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