General Manager and Executive Chef Resume Example

Owner/Executive Chef of a small catering and consultation company specializing in the Private and Personal Chef Experience and have catered for small intimate dinners of 2 up to larger events of 400.

• Oversee/Coordinate placement of Chefs for all Private or Personal Chef assignments
• Ensuring that all health, safety and sanitation guidelines are followed during food preparation and service
• Maintain communication with the client through the whole Experience - after completion speak with clients about their satisfaction level
• Finalize all ordering of stock needed to complete a catering event
• Recommend and promote menu ideas to potential clients
• Maintain all invoicing and billing for Chef Anthony & Friends
• Charity Events and Team Cooking Competitions
• Restaurant Consultation - Menu Design, Team/Leadership Building, Training FOH/BOH staff, Cooking Demos

Oversaw all BOH functions for the newly redeveloped Golf Club of San Antonio, while ensuring the feel of "Texas" is present in all cuisine served.

• Provides leadership for a small dedicated crew of 10 in the preparation of all daily meals, parties, banquets, and tournaments
• Oversee production and quality control for all day to day culinary operations
• Maintain the highest food quality, sanitation standards, and a healthy and safe work environment
• Reports to the General Manager and Director of Food & Beverage with budget and labor reports
• Menu design and development of standardized recipes to ensure proper portion control
• Interviewing, hiring, training and scheduling of all kitchen personnel at Golf Club of Texas
• Planning, assigning, and directing work in the BOH
• Address and issues or complaints - problem resolution
• Oversee set up of large hall for all banquet events and tournaments
• Expedite tickets on both sides of the line
• Work on the line as required to alleviate stress on the line or prepare/oversee specialty items production
• Interact with club members and guests to ensure an enjoyable experience
• Conduct testing for new recipes, food items or techniques to be used

Oversaw kitchen operations for Man camps located in Kenedy & Cotulla Texas, for Hell Fighters Kitchen, which is the premier oil-filed catering service in Texas serving 5,000-7,500 meals a week. Hell Fighters is a 24/7 operation 365 days a year, with sales of $3-5 million for year of 2014.

• Coordinating daily execution with Director (Castroville), Kitchen Manager, and Sales
• Responsible for all Kitchen Operations on location
• Accomplishes Hell Fighter's human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures
• Responsible for Maintaining "Open" Communication between Hell Fighters and Team Housing Personnel, Company Men of Frac Operations
• Responsible for Managing/Supervising Kitchen staff on proper food preparation, safety, and sanitation standards
• Control food cost and employee hours
• Maintain stock levels and order product for production
• Recommend and promote new menu ideas
• Responsible for scheduling Cooking Training/Safety Class every 60 days for all kitchen employees
• Monthly Labor Report - Track/Report Hours for Payroll
• Monthly Status on Kitchen/Utility Employees
• Weekly Menus - Food Costs
• Daily/Just In Time Accident/Safety Reports