As Executive Chef, I reduced food cost from 49% to the target rate of 36% in two months. Kitchen Manager: At hire date, food cost was 69%; I reduced it to 39% in six weeks. I saved the company over $500.00 a week by costing out menu, and replaced high cost items with in-house made products, and restructuring daily menu specials. Nineteen years in various leadership positions, from lead cook to Executive chef including Seven years as Garde Manger Chef for two 4 star hotels Executive/Sous-Chef experience with million-dollar, upper casual establishment Areas of Expertise Successful catering experience (2500+ people)Baltimore, MD (400+people) Dayton, OH Maximizing kitchen productivity and staff performance Controlling food and labor costs
Supported all kitchen operations when chef was absent.Maintained daily cleanliness of broiler and fryers.Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.Assisted in maintaining preparation and service areas in a sanitary condition.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.Estimated amounts and costs of required supplies, such as food and ingredients.Trained kitchen staff on proper use of equipment, food handling and portion sizing.Drove food costs down by 33% by effectively improving inventory procedures and reducing spoilage levels.Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Maintained system of control for storage temperatures and proper functioning of kitchen equipment.
Room Service; Recommended top dining and entertainment options for guests in the Dayton area.Answered department telephone calls within 2 rings, using correct salutations and telephone etiquette.Delivered requested items to guests' rooms.Fostered strong working relationships with all hotel departments.Directed the daily activities of the 8-member room service team.Monitored the appearance and performance of the room service staff.
Minor in Management: Human Resource Management.
Minor in Food Service Management. 1)Coursework in Hospitality and Tourism Management. 2)Coursework in Marketing and Advertising. 3) Hotel Management coursework.4) Coursework in Hotel Operations Management. 4) Coursework in Hotel Operations Management.
Food and labor cost control. purchasing, quality control, Trainer,Intermediate in MS Word, Excel,Outlook, and Sharepoint Workspace.
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