To utilize my managerial experience in a professional food and beverage environment that fosters opportunity, challenge, diversity and opportunities to enhance the strengths and talents of those around me. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated [Job Title] offering over 15 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Strong attention to safe food handling procedures
Extensive catering background
Hospitality and service industry background
Food Service Director, 12/2013 to Current Dining Consultants International, Legacy Healthcare – Park Ridge, Illinois
Director of Food Service for 140 bed rehabilitation and long term care facility.
Plan and execute the prescribed dietary needs of residents using customized menus, sollutions and procurement processes.
Adhere to strict budgetary, dietary needs, sanitation, regulations and customer satisfaction disciplines.
Executive Chef, 05/2013 to 11/2013 FLIK International - Compass USA – Chicago, Illinois
responsible for all food service operations in high-end corporate cuisine.
Write, cost and execute menus weekly for corporate restaurant and conference facilities.
Utilize the freshest meat, seafood and produce available for recipes.
Sourcing seasonal local items as much as available.
Control costs through procurement, coordination of menus and outlets.
Cater high-profile VIP (heads of state, CEO's, celebrities) events and receptions.
Foster client satisfaction through Platinum Service Philosophy and offering flexible menu solutions to fit individual needs.
Chef Instructor, 07/2008 to 05/2013 THE CHOPPING BLOCK – Chicago, Illinois
teaching recreational culinary classes featuring different global cuisines, with focus on inspiring people to cook with fresh, natural ingredients.
Execute and educate clients on recipe preparations while using correct culinary methods and technique to optimize quality and flavor.
Leader/Instructor for hands-on private parties and events.
Coordinate and provide top-notch service to our clients creating an unforgettable experience.
Build confidence in my students and staff to allow them to be better cooks and healthier eaters.
Evaluating recipes for nutrition content and flavor and overall appeal.
Owner/Chef, 12/2004 to 03/2008 THE IVY TERRACE CAFÉ & BAKERY / PAUL CHRISTIAN'S SIGNATURE CUISINE AND EVENTS – Decatur, Illinois
of 95 seat Bistro style café and bakery generating over $800,000 in annual dining room, bakery and catering revenue.
Develop breakfast, lunch, Sunday brunch, international and special occasion menus.
Managed staff of 13 employees and all related human resources responsibilities including; payroll, employee evaluations, benefits and training.
Responsible for all weekly food orders from multiple vendors.
Provided full-service corporate and personal catering for groups up to 200 people.
Kitchen design and consulting for locale clientele, focusing on functionality and efficiency.
Executive Chef, 03/2004 to 09/2004 MILLENNIUM KNICKERBOCKER HOTEL – Chicago, Illinois
of a four-star hotel responsible for; banquet production, room service, Michigan Avenue 80-seat restaurant, lobby martini bar, and sidewalk café.
Manage a staff of 25 employees providing excellent food, beverage and service.
Create and implement new banquet menus for weddings, showers, holidays, and special occasions, as requested.
Coordinate with sales staff to maximize customer satisfaction in all facets catering and banquets, internal and external.
Executive Chef, 10/2002 to 03/2004 RADISSON HOTEL & SUITES – Chicago, Illinois
responsible for banquet production and room service.
Total food and beverage responsibilities for the hotel including, labor, budget, menus, procurement, sanitation, as well as being a "hands-on" chef in the kitchen.
Work with catering sales staff to develop custom menus for special groups.
Assist in training banquet servers for optimum customer satisfaction and efficiency.
Sous Chef, 01/2001 to 10/2002 RENAISSANCE CHICAGO NORTH SHORE – Northbrook, Illinois
Sous Chef responsible for banquet production as well as hotel restaurant kitchen.
Responsibilities include purchasing, department schedule, payroll, employee cafeteria, BEO meetings, client food tastings, cost control, labor budgeting, employee performance reviews, and food preparation/cooking as needed.
Member of corporate task force - opening new hotel restaurants around the U.S., helping other company hotel properties in times of need.
Technical Support Advisor / Technical Manager, 06/1994 to 11/1999 DIEBOLD INCORPORATED – Arlington Heights, Illinois
Member of a service operating team responsible for $8 million of annual revenue.
Optimize service profitability through improving technical and product performance.
Coach and develop field engineers to work as a team to achieve goals.
Provide technical and product information to field and sales associates.
Develop solutions for customers needs and implement training.
Associate of Applied Science: Culinary, 9 2000 KENDALL COLLEGE - Evanston, Illinois GPA: GPA: 3.9/4.0Culinary Arts GPA: 3.9/4.0
A.A.S. Degree: Electrical Engineering Technology, 6 1991 PURDUE UNIVERSITY - Fort Wayne, Indiana Electrical Engineering Technology
Electrical Engineering and Computer Engineering, 6 1987 TRI-STATE UNIVERSITY - Indiana GPA: Member of Phi Eta Sigma Honor SocietyElectrical Engineering and Computer Engineering Member of Phi Eta Sigma Honor Society