CO-OWNER/EXECUTIVE CHEF Career Focus Performance driven administrative professional extensive experience purchasing operations support top organizational objectives. Fourteen years' experience purchasing, including project management multi-sites diversified background food service industry, purchasing construction. Intellectual well innovative skilled executing multi-projects cost effective, time efficient, safe quality producing manner. Recognized application impressive research forecasting skills discover untapped profits elusive resources. Summary Skills Operations Streamlining Strategic planning Forecasting Process development Product management Budget Management Customer Service Client Relations Vendor Administration Vendor Negotiations Account Management Creative Problem Solving Accomplishments Earned “Top Performer” award 2016 Professional Experience Co-owner/Executive Chef 03/2010 01/2017 Company Name City State Successfully manage café style restaurant, increasing sales quality food, exceptional service value. Plan menus, estimate food beverage costs, purchase maintain adequate inventory meet needs. Assist creating innovative marketing campaigns increase visibility restaurant. Assist hiring, training, directing scheduling employees. Manage financial areas including budgeting, cost control, payroll general accounting. Keep abreast state federal laws regulations. Approved externship site develop students work within foodservice industry. Receiving Clerk/Purchasing Coordinator Director Purchasing 02/2009 Current Company Name City State Maintained atmosphere enthusiastic customer awareness emphasis fast, friendly customer service. Build maintain classroom recipes create daily production templates within Food-Trak database maintain production standards set forth corporate curriculum. Formulate supplier inventory pricing database LCB-Dallas utilizing new BirchStreet ordering system. Create database production templates procure weekly food orders meet departmental needs. Continuously price-check various items available received multiple Avendra suppliers ensure accurate best pricing like products. Determined recurring business needs maintained necessary inventory levels. Monitored weekly, monthly quarterly achievement goals. Divide food order accordingly ensure complete accurate deliveries per curriculum multiple suppliers guarantee adequate stock optimal product freshness meet student special event production requirements. Receive, inspect temperature check deliveries; refuse bad product, date stock items according FIFO system. Organize storeroom fill requisitions classrooms following proper ServSafe food safety guidelines. Maintain appropriate receiving records within database excel allow quick independent cross referencing purchase orders, departmental performance, optimal cost accounting. Ensure student supplies uniforms, textbooks toolkits managed month month distributed accurately provide accountability minimal variance. Maintain adequate inventory fulfill distribution requirements start. Conduct monthly inventory procurement stock. Build maintain Vendor relationships. Provide exceptional service students co-workers. Listen respond customer requests problems timely manner. Analyze prioritize issues maintaining focus solving problems. Identify implement new solutions resolve problems successfully timely manner. Maintain high standard performance accountability timely completion work assignments. Accept increasing levels responsibility perform additional assignments expected work completed. Develop implement clear plans accomplish specific objectives prioritizing making adjustments fly needed assure activities objectives performed alignment critical needs goals department curriculum. Catastrophe Insurance Claims Adjuster 01/2004 01/2009 Company Name State Outsourced various insurance companies catastrophe situations. Handled approximately 100-200 claims directly insured. This involves ability deal people high stress anxiety situations using time management skills efficiently. Education Bachelor Arts Culinary Management September, 2012 LE CORDON BLEU COLLEGE OF CULINARY ARTS City State Culinary Management Skills Food-Trak BirchStreet Word Excel