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Click here or scroll down to respond to this candidateCandidate's Name
Philadelphia, Pennsylvania Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEProfessional SummaryTop-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.Work HistorySeptember 2023 - CurrentRenaissance Hotel - PhiladelphiaBanquet ChefAnalyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.Ordered food and supplies used to prepare meals for people.Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.Improved kitchen efficiency by streamlining the preparation process for large-scale events.February 2019 June 2023Sheraton Suites Hotel - PhiladelphiaExecutive ChefMaintained high food quality standards by checking delivery contents to verify product quality and quantity.Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.Developed kitchen staff through training, disciplinary action, and performance reviews.Handled and stored food to eliminate illness and prevent cross-contamination.Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.Oversaw business operations, inventory control, and customer service for restaurant.Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.Coordinated employee schedules and developed staff teams to boost productivity.Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.Maintained a safe and sanitary work environment, adhering to health department standards and regulations.Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each propertys unique offerings.Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.February 2016 - February 2019Urban Framers - PhiladelphiaKitchen SupervisorMonitored food preparation, production, and plating for quality control.Directed activities of team of skilled kitchen workers preparing and serving meals.Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.Trained new team members on kitchen procedures, safety protocols, and company standards.April 2016 - February 2019Alma de Cuba - PhiladelphiaStation ChefDemonstrated versatility by adapting easily to new menu offerings or changes in daily specials according to ingredient availability.Contributed to positive workplace culture through open communication and proactive problem-solving skills.Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.Displayed excellent time management skills, successfully handling multiple orders simultaneously while maintaining quality standards.Delivered outstanding culinary experiences for special events, catering to diverse tastes and dietary needs.April 2014 - April 2016Terrain Cafe - Glen mills PAChef de TournantSpearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.June 2012 - April 2014Radnor Hotel - Radnor PALine CookPrepared and cooked full course meals based on restaurant recipes and specifications.Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.Created identical dishes numerous times daily with consistent care, attention to detail, and quality.June 2011 - September 2012Doubletree By Hilton - Plymouth Meeting PAKitchen SupervisorDirected activities of team of skilled kitchen workers preparing and serving meals.Oversaw grill, stove, and oven, and cleaned equipment after every shift.Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.Trained new team members on kitchen procedures, safety protocols, and company standards.Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.June 2010 - June 2011Concord Country club - Chadds Ford PASous ChefManaged inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.Maintained up-to-date knowledge of current culinary trends and techniques.Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.Coordinated with vendors to order supplies and maintain high quality standards.November 2009 - June 2010Square 1682 - PhiladelphiaRounds CookConsistently met or exceeded restaurants quality standards by following detailed recipes and plating instructions.Managed multiple tasks simultaneously while remaining focused under pressure during busy shifts.Developed strong knife skills for precise and efficient food preparation, enhancing overall dish quality.Enhanced kitchen efficiency by consistently preparing high-quality dishes in a timely manner.June 2007 - November 2009Whitewash Country Club - Lafayette hill PAGrill CookPrepared food items such as meats, poultry, and fish for frying purposes.Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.Grilled meats and seafood to customer specifications.Provided support to crew members through all facets of food preparation and delivery.Consistently met or exceeded performance goals by dedicating time and effort to honing skills and staying current with industry trends.Ensured proper cooking temperatures were maintained for various proteins, resulting in consistent dish quality and reduced risk of foodborne illness.Developed daily specials using fresh, seasonal ingredients to provide variety for customers.Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.June 2004 - June 2007Rouge - PhiladelphiaHead Line CookLed line cook team in meeting high-volume demands during busy services, maintaining exceptional food quality standards.Trained junior cooks in advanced culinary techniques, elevating overall team skill level.Handled multiple orders simultaneously while coordinating with other stations to maintain seamless workflow.June 2003 - October 2004Circa Restaurant - PhiladelphiaLine CookPrepared and cooked full course meals based on restaurant recipes and specifications.Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.Produced adequate amounts of mise en place to make meal preparation easier.EducationMarch 2003The Art Institute of PhiladelphiaAssociate Culinary ArtsSkillsSupply ManagementHealth Code ComplianceMenu developmentRecipe creationQuality ControlStaff TrainingWaste ReductionKitchen ManagementFood presentationSanitation ProceduresAllergen awarenessSignature dish creationCustomer ServiceBatch CookingKitchen Operations OversightFood ProductionMenu Item PricingFood and Beverage ServiceStaff SchedulingPerformance ImprovementSupply OrderingWorkflow OptimizationFood Prep PlanningPantry restockingVendor ManagementCost ControlOrder ManagementPurchasingFood SafetyMeal PreparationKitchen Equipment OperationSafe Food HandlingInventory ManagementGarnishing and PlatingTeamwork and CollaborationForecasting and planningFood Handler CertificationStaff SupervisionFood inventoriesMultitaskingCatering and EventsContinuous ImprovementBanquets and cateringBOH OperationsProfessional DemeanorProfessionalismKitchen Staff ManagementAdaptabilityExcellent CommunicationCreative ThinkingRecipes and menu planningSanitation GuidelinesTeam LeadershipTime management abilitiesFine DiningEffective CommunicationRestaurant OperationsVendor SourcingHiring, Training, and DevelopmentTeam buildingOrganizational SkillsCoaching and MentoringAnalytical ThinkingCulinary TrendsTask PrioritizationProblem-solving aptitudeTeam training |
