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Experienced Head Chef of a high volume restaurant with an exceptional knowledge of a wide variety of all kitchen equipment and over years experience of managing a large staff. Having worked in the food service industry for more than 18 years, can work any and all positions in a kitchen. Leading lunch and dinner services with a cost effective eye on labor. Working first hand with vendors maintaining relationships with these companies to best benefit the restaurant. Creating a positive work environment that stimulates the growth and development of the entire staff. Taking pride in high standards of kitchen cleanliness and sanitation. Genuine passion for the guest experience.
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Structured Regional Sales Director with comprehensive experience working in regional level sales management. Accomplished at uplifting revenue from $1.2 Million to $2.5 Million in first 2years. Adept at supervising and motivating staff members.
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Professional looking to obtain a position in the healthcare industry that will expand my education and knowledge in the Clinical Dietary field. Seasoned, detail- oriented leader offering a solid background of 14 years of food service experience building and leading successful teams. Proficient knowledge of safety and cleanliness standards and improving efficiency and customer loyalty.
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I have Been in the kitchen Since I was 17. I am a graduate with a degree from Le Cordon Bleu NH, Atlantic Culinary academy at Mcintosh College in 2008. I am a Member of the American Culinary Federation and Vermont's Fresh Network, farm to table of America. I have done pizza to fine dining and in between. I am passionate, motivated and always have an open willingness to learn.
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2006 Northeast Culinary competition team
2007 Stonewall Kitchen Competition Winner
2008-2010 March OF Dimes Volunteer
Bikers for Babies, Cook for over 1000 people
I am a working Head Chef for an 80 seat restaurant in the heart of Boston's financial District. On a daily basis we complete two and a half turns in a 2 and a half hour period for lunch, and fill up regularly for after work Dinner and drinks. The Style of food is upscale American Comfort food and I am the designer of all menu's, there production, specials, in house catering Menus. Ordering, Inventory, Food and Labor Cost control. Currently Maintain a 25% Labor Cost and 29% food cost. Responsible for 7 Line cooks and 1 sous chef. Scheduling, Beer Dinners, Hiring and Discipline of Staff. Professional, passionate and motivated, always willing and looking to learn new things and solve problems. Lead by example, and I have A whatever it takes attitude. Slate is 90% scratch cooking.
Lead Line Cook for Two full service Kitchens. Responsible for food quality and control, Line setups, Motivating. Lead Line cook on the grill with a possibility of turning approx, 1000 people a day on a game day. In house butchery, some scratch food cooking, soups, stocks, prep.
Sous chef for a 120 Seat Restaurant, and Convention center. All in house Catering Prep, Line Prep, Banquet event orders and active cooking stations during parties. Responsible for various food displays, cooking hot food for banquets and the line for the restaurant. Daily specials, Demos for up to 40, busing the kitchen, and food quality control. Work closely with the Executive chef in all aspects of catering and restaurant operations.
Le Cordon Bleu, Dover New Hampshire
Honors Le Cordon Bleu Program
Diploma of Culinary Arts Le Cordon Bleu
Certified Chef With the american culinary federation
Associate of Science, Culinary Arts
To obtain a position in the culinary, hospitality and management field where my skills and education will be utilized. Lead sales manager for Providence Pipe Incorporated. Former CDP for Bouchon Bistro Yountville 1 star Michelin. Former Lead Line Cook of the award-winning Leatherby's Cafe Rouge. Member of the Patina Restaurant Group for more than 2 years. Expertly trained in classic French cuisine at The Art Institutes of California. Lead Line Cook with 3 years of critically acclaimed work preparing delicious, healthy dishes in 4 star leading restaurants. Specializes in preparing menus that attract and retain customers. Professionally catered the Emmy's catering event in 2014 and 2015. Professionally catered Candlelight Dinner for Segerstrom Center for the Performing Arts event in 2014 and 2015. Looking for a challenging role in culinary management.
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Reduced food costs by 15 percent by expertly estimating purchasing needs and buying through approved suppliers. Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs. Displayed a positive and friendly attitude towards customers and fellow team members. Validated weights and pricing with a scale printer machine. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Prepared a variety of local and seasonal specialties which contributed to a 40% boost in sales during the summer months. Persistently strove for continual improvement and worked cooperatively as a team member. Consistently emphasized food quality and specialized baking techniques. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Actively participated in staff meetings and operated as an effective management team leader. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Built and fostered a team environment. Expert in final plate preparation with authentic presentation. Professionally catered the Emmy's catering event in 2014 and 2015. Professionally catered Candlelight Dinner for Segerstrom Center for the Performing Arts event in 2014 and 2015.
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. 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.
Quickly and courteously resolved all guest problems and complaints. Prepared healthy, enjoyable breakfasts and dinners for diners. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Enforced appropriate work-flow and quality controls for food quality and temperature. Developed strategies to enhance catering and retail food service revenue and productivity goals. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Set up and performed initial prep work for food items such as soups, sauces and salads.
Managed a $500,000 sales portfolio.Led sales calls with team members to establish sales and customer retention goals. Managed sales transactions with a revenue stream of $6,000,000 annually. Negotiated and closed contracts with Fortune 500 companies, including SNT, CED and CES. Grew number of customers by 30% in annually. Resolved an average of 20-30% customer complaints per month regarding sales and service. Determined merchandise price schedules and discount rates.Monitored customer preferences to determine focus of sales efforts.Generated monthly and annual sales reports. Created and directed sales team training and development programs. Managed a regional sales staff of 10 members. Resolved customer complaints by exchanging merchandise, refunding money and adjusting bills. Shared product knowledge with customers while making personal recommendations. Maintained friendly and professional customer interactions.Trained in negotiations and time management.
Top 10% of class. Coursework in Pastry Arts. Classes in Restaurant and Facility Operations. Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine. Nutrition courses.
Top 10% of class. Academic Achievement Award for Outstanding Student Award. Student government representative. Advanced coursework in Business Administration. Coursework in Marketing and Advertising.
Coursework includes Economics. Coursework includes Entrepreneurial Management. Coursework includes Organizational Behavior.
Chef/Manager of over 15 years experience, who has overseen high and moderate volume establishments. Focused on setting high expectations and raising and maintaining service standards.
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Oversaw the hiring and firing of all BOH and FOH staff.
Maintained restaurant and special event/function scheduling.
Over saw the ordering of all food goods, fresh produce, meats, seafoods and breads utilizing several vendors to insure quality and fairness in pricing.
Scheduled and directed staff in daily work assignments to maximize productivity.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Oversaw the redesign and construction of the service kitchen to comply with basic service standards and health department requirements, increasing food food service productivity capacity 3 fold. (before and after pictures available.)
Upgraded and increased an "on-site" function/catering menu with various selections and proper and competitive pricing. Functions included various events. From sit-down plated meals to buffet style gatherings, Corporate events, family gatherings, weddings and rehearsal dinners.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Initiated negotiations regarding vendor contracts and kept updated records.
Oversaw the hiring and firing of all BOH staff.
Maintained weekly employee schedules.
Oversaw the daily ordering and weekly inventorying of all products.
Maintained daily running of menu specials.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Checked the quantity and quality of received products.
Managed kitchen operations of a fast-paced kitchen.
Managed food and produce receiving process with 100% accuracy.
Responsible for daily set up of four stations..
Ensured minimal product shrink and coordinated secondary usage of product
Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Supervised and coordinated activities of cooks and workers engaged in food preparation
Complied with scheduled kitchen sanitation and ensured all standards and practices were met
Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food
Consistently adhered to quality expectations and standards.Effectively used items in stock to decrease waste and profit loss.
"From Scratch" cuisine. Sauces, pastas, butchery, breads, desserts.
Utilization of French culinary techniques in preparation of Italian inspired horderves, tapas, appetizers, salads, entrees, desserts, and course'd plated meals.
Executed various kitchen stations and assisted with, meat, fish, saute or pantry.
Expert in final plate preparation with authentic presentation.
Scheduled and directed staff in daily work assignments to maximize productivity.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
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