EXECUTIVE CHEF /CHEF MANAGER Experience Executive Chef /Chef Manager 01/2014 01/2019 Company Name – City State Developed restaurant concept, menu, recipes oversaw daily restaurant operations 100% gluten free corporate style cafe. Created daily specials rotating prepared food selections based seasonal availability customer demand. Hired managed back house staff front house staff. Ensured personnel safety, kitchen sanitation proper food handling storage. Purchased food cultivated strong vendor relationships. Coordinated organized restaurant inventory. Planned executed catered events. Considered seasonal product pricing availability development promotional dishes menu selections. Modified standard recipes account ingredient issues customer requests, including allergen concerns. Assured customer satisfaction front house. Financial management including food cost labor. Chef /Banquet Chef 01/2006 01/2014 Company Name – City State Prepared various la carte menu items seasonal specialties 150 seat country club. Planned, organized, oversaw food preparation banquet catering events including weddings golf tournaments 75 275 people. Ensured maintained five-star quality food preparation planning, purchasing, preparing, plating. Interacted Club members preparing food remote locations outside grilling, pasta nights, clam bakes, etc. Planned promotional menu additions based seasonal pricing product availability. Supply ordering inventory. Hired, trained, scheduled managed kitchen staff 8-12. Monitored line processes maintain consistency quality, quantity presentation. Chef/Kitchen Manager 01/2005 01/2006 Company Name – City State Managed aspects kitchen accordance goals, objectives culture set forth company. Managed kitchen staff team assigned various stages food production. Monitored quality, presentation quantities plated food across line. Assessed inventory levels every week placed orders replenish goods supplies depleted. Monitored kitchen area staff ensure overall safety proper food handling techniques Twenty Water Street Executive Sous Chef. 01/1995 01/2005 City State Prepared presented menu items daily specials 200 seat fine dining restaurant, 40 seat tavern, seasonal waterfront deck, plus banquet catering functions. Managed kitchen staff team 10-15 assigned various stages food production. Responsible daily food purchasing receiving, menu planning, inventory control, food costing. Oversaw hiring, training development kitchen employees. Produced amended menus item selections conjunction Executive Chef. Work History Executive Chef /Chef Manager 01/2014 01/2019 Company Name – City State Developed restaurant concept, menu, recipes oversaw daily restaurant operations 100% gluten free corporate style cafe. Created daily specials rotating prepared food selections based seasonal availability customer demand. Hired managed back house staff front house staff. Ensured personnel safety, kitchen sanitation proper food handling storage. Purchased food cultivated strong vendor relationships. Coordinated organized restaurant inventory. Planned executed catered events. Considered seasonal product pricing availability development promotional dishes menu selections. Modified standard recipes account ingredient issues customer requests, including allergen concerns. Assured customer satisfaction front house. Financial management including food cost labor. Chef /Banquet Chef 01/2006 01/2014 Company Name – City State Prepared various la carte menu items seasonal specialties 150 seat country club. Planned, organized, oversaw food preparation banquet catering events including weddings golf tournaments 75 275 people. Ensured maintained five-star quality food preparation planning, purchasing, preparing, plating. Interacted Club members preparing food remote locations outside grilling, pasta nights, clam bakes, etc. Planned promotional menu additions based seasonal pricing product availability. Supply ordering inventory. Hired, trained, scheduled managed kitchen staff 8-12. Monitored line processes maintain consistency quality, quantity presentation. Chef/Kitchen Manager 01/2005 01/2006 Company Name – City State Managed aspects kitchen accordance goals, objectives culture set forth company. Managed kitchen staff team assigned various stages food production. Monitored quality, presentation quantities plated food across line. Assessed inventory levels every week placed orders replenish goods supplies depleted. Monitored kitchen area staff ensure overall safety proper food handling techniques Twenty Water Street Executive Sous Chef. 01/1995 01/2005 City State Prepared presented menu items daily specials 200 seat fine dining restaurant, 40 seat tavern, seasonal waterfront deck, plus banquet catering functions. Managed kitchen staff team 10-15 assigned various stages food production. Responsible daily food purchasing receiving, menu planning, inventory control, food costing. Oversaw hiring, training development kitchen employees. Produced amended menus item selections conjunction Executive Chef. Education Associate Science Culinary Arts Johnson Wales University City State Summary Skilled, creative, dedicated Executive Chef/Chef Manager extensive culinary experience knowledge varied dining concepts large range cuisines. Focused efficient strong knowledge food safety sanitation guidelines. Adept food purchasing, inventory controlling food cost. Talented kitchen leader team motivator successful maintaining staff focus, efficiency productivity. Certifications Certified Food Safety Manager National Registry Food Safety Professionals Highlights Hands knowledge phases food preparation casual fine dining catering Food Labor Cost Control Banquet catering menu planning, development, service Recipe development standardization Gluten Free food preparation Certified Food Safety Manager Food procurement, inventory inventory control Knowledge P L accountability Kitchen equipment maintenance repair Customer service orientated Employee hiring training Computer proficiency Concept Cost Control Costing Customer satisfaction Customer service Equipment maintenance repair Financial management Food Safety Forth Hiring Inventory levels Inventory Inventory control Personnel Pricing Processes Procurement Purchasing Quality Receiving Restaurant operations Safety Skills Hands knowledge phases food preparation casual fine dining catering Food Labor Cost Control Banquet catering menu planning, development, service Recipe development standardization Gluten Free food preparation Certified Food Safety Manager Food procurement, inventory inventory control Knowledge P L accountability Kitchen equipment maintenance repair Customer service orientated Employee hiring training Computer proficiency, Concept, Cost Control, costing, customer satisfaction, Customer service, equipment maintenance repair, Financial management, Food Safety, forth, hiring, inventory levels, inventory, inventory control, personnel, pricing, processes, procurement, purchasing, quality, receiving, restaurant operations, safety