| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
Street Address Fairlock LanePHONE NUMBER AVAILABLEAtlanta, Ga Street Address
Email: EMAIL AVAILABLEObjectiveAccomplished Executive Chef with a strong culinary background and demonstrated expertise in creating exceptional dining experiences. Skilled in menu development, kitchen management, and team leadership. Proven track record of delivering high-quality dishes while ensuring operational efficiency and profitability. Adept at cultivating innovative culinary concepts and maintaining strict food safety and sanitation standards. Seeking a new role in a corporate establishment where I can utilize my culinary skills and leadership abilities to elevate the culinary experience and contribute to overall business success.ExperienceExecutive Chef/Catering Chef01/2022-presentSpice House Restaurant ChainLead a team of culinary professionals in planning, organizing, and executing catering events ranging from intimate gatherings to large-scale corporate functions.Collaborate closely with clients to create customized menus that meet their specific dietary requirements, preferences, and event themes.Develop innovative and visually appealing presentations for buffet-style and plated meals, ensuring a memorable dining experience for guests.Manage food production from menu planning to execution, overseeing all aspects of food preparation, cooking, and garnishing to meet high-quality standards and strict timelines.Monitor and maintain inventory levels, sourcing ingredients and supplies from reputable vendors while managing costs and adhering to budgetary guidelines.Train and mentor kitchen staff on proper cooking techniques, plating skills, and event execution, fostering a cohesive and efficient team.Ensure compliance with food safety regulations and sanitation standards, conducting regular inspections and implementing corrective actions as needed.Collaborate with event planners and other departments to coordinate seamless event logistics, including staff scheduling, equipment rentals, and special requests.Foster strong relationships with clients, providing exceptional customer service, addressing any concerns or special requests, and exceeding expectations.Stay abreast of industry trends, new techniques, and emerging flavors, incorporating innovative ideas into catering offerings to provide a unique and contemporary culinary experience.Sous Chef10/2017-2022Dantanas RestaurantCollaborated closely with the Executive Chef to develop and execute creative and seasonal menus, resulting in increased customer satisfaction and repeat business.Oversaw all aspects of kitchen operations, including food preparation, cooking, and plating, ensuring the highest standards of taste, presentation, and quality.Trained and mentored junior kitchen staff, promoting a culture of excellence, teamwork, and continuous improvement.Managed inventory, monitored food costs, and implemented cost-saving measures, leading to improved profitability without compromising on food quality.Maintained a clean, organized, and well-stocked kitchen, adhering to strict food safety and sanitation guidelines.Assisted in scheduling kitchen staff, optimizing labor resources, and ensuring smooth workflow during high-volume periods.Collaborated with suppliers and vendors to source the freshest and highest quality ingredients, maintaining strong relationships and negotiating favorable pricing.Actively participated in menu tastings, special events, and catering functions, consistently exceeding customer expectations.Manager/Executive Sous Chef10/2012-2017Paschals Restaurant & BarManage the daily operations of the kitchen implemented the production process, managed food cost/ labor cost.Hired, coached, taught and trained kitchen staff.Assisted Executive Chef reduce food cost from 34% to 23% by retraining on prep, portion control, reducing inventory, and reducing waste.Corporate Trainer (Opened Chef Geoffs in Washington, DC-April 2015-July 2015).Kitchen Supervisor8/2011-10/2012Coachs Corner, Concessions InternationalPrepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.Managed kitchen staff by recruiting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.Verified proper portion sizes and consistently attained high food quality standards.Consistently kept a clean and safe environment by adhering to al federal, state and local sanitation and safety requirements.Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.Education2002 Tri-Cities High School-Atlanta, Ga.High School DiplomaJob Corps Culinary Program-Atlanta, Ga.ServSafe Certified |
