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Owner/Operator Resume Example

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OWNER/OPERATOR
Summary

Executive Chef/Manager specializing in true southern cuisine, Americana. With 12 years of success in casual dining and catering I am seeking to use my culinary skills and expertise to further my knowledge within this community. Strong knife skills Focused and disciplined High volume production capability Welltuned palette Focus on portion and cost control Inventory management Featured in Eat This Magazine Featured Multiple times in West of And City Paper

Highlights
  • ServSafe certified
  • Focused and disciplined
  • High volume production capability
  • Focus on portion and cost control
  • Inventory management familiarity
  • Strong butchery skills
Experience
Owner/Operator
February 2008 to CurrentCompany Name
  • Catering Sales.
  • Costing and Menu development for clients.
  • Written Proposals for potential clients.
  • Provided courteous and informative customer service in an open kitchen format.
  • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Payroll
April 2011 to June 2012Company Name
  • Implemented and supported company initiatives and programs
  • .Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Established and maintained open, collaborative relationships with the kitchen team.
  • Consistently produced exceptional menu items that regularly garnered diners' praise.
Chef/Kitchen Manager
March 2010 to April 2011Company Name
  • Daily Preparation of all Pork Products(BBQ Restaurant) Hiring and training of all new hires Created menu/ Menu Development program Implemented cleaning structure Properly purchased and kept strict Purchasing Guidelines Catering quotes/Menu Costing Catering Sales Weekly Sales Training Marketing Creation of Catering Program For restaurant.
Line Chef/Sous Chef
January 2008 to March 2009
  • Daily Creation of Specials.
  • Cleaned and Prepared all fish and charcuterie products.
  • Ordering/Labor Control.
  • Perfected Knife skills California Dreaming.
Education
Culinary Management Certificate : Culinary Arts/Hospitality Management, 2008Trident Technical － City, State, United States
High School Diploma : Charleston, 2005West Ashley High － State, United States
Accomplishments
  • December 2012 to Current Roost Bar and Grille Executive Chef/General Manager Charleston Sc Reduced food costs by 39%percent by estimating purchasing needs Consistently have run under 28% total cost for kitchen.
  • Implemented and supported restaurant wide initiatives and programs to further growth of business Effectively managed and assisted kitchen staff in producing food for banquets, catered events and dining room Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Menu Development and Creation Payroll Ordering/ Labor Control Weekly M.O.D.
  • Shifts Created server and bartender schedules Barteding,serving,bar-backing,FOH Management, etc.
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Resume Overview

School Attended

  • Trident Technical
  • West Ashley High

Job Titles Held:

  • Owner/Operator
  • Payroll
  • Chef/Kitchen Manager
  • Line Chef/Sous Chef

Degrees

  • Culinary Management Certificate : Culinary Arts/Hospitality Management , 2008
    High School Diploma : Charleston , 2005

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