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Click here or scroll down to respond to this candidateE X E C U T I V E C H E FCandidate's Name
Chef Scheduling Menu Development Digital Ordering System Inventory Management/ Inventory Control Cost Control/ Budgeting Supervising Experience Food Service Culinary Experience Food Safety & Sanitation Kitchen Management Labor Cost Analysis Management Restaurant Management Upselling Profit & Loss Banquet Experience Catering Food Preparation Kitchen management Microsoft Office/ PowerPoint/ Word/ Excel Cooking Purchasing Presentation skills Communication skills Customer service Forecasting Event PlanningSKILLSPHONE NUMBER AVAILABLE6030 Thorntons Way Cir NwHuntsville, AL 35810EMAIL AVAILABLEPROFILEEXPERIENCEMariottRedstone Village Retirement Community - Huntsville, AL January 2024 - PresentNovember 2022 to January 2024EXECUTIVE CHEF/ BANQUET CHEF/DIRECTOR OF FOODAND BEVERAGE Brought food cost down from 40% to 24%. Food cost has been maintained at 24%. Set and created menus for restaurant and banquet catering Maintain all ordering within food and beverage. Achieved and maintained a 100% food service rating in banquets. Coordinate food service for all departments including event planning.EXECUTIVE CHEF Executes with staff daily menu to meet dietary needs. Ensures that all staff knows and follows all food safety guidelines. Set weekly and daily orders. Sets kitchen staff schedules. Daily focus on meeting residents expectations.Kona Grill- Huntsville, ALJune 2022 to December 2022EXECUTIVE CHEF Ensure that staff follow all food and safety guidelines Daily and weekly ordering. Weekly schedules, inventory tracking. Ensuring that we meet sales goals and growth.SHCONTACTI am a qualified and skilled Executive Chef with over 20 years of experience in the kitchen and more than 10 years kitchen management experience. Throughout my career, I have had the privilege of working in various renowned restaurants and hotels, honing my culinary skills and expanding my knowledge of different cuisines. I have a passion for creating innovative dishes that not only tantalize the taste buds but also leave a lasting impression on guests. As an Executive Chef, I strive to lead by example, fostering a collaborative and creative working environment where every member of the team feels valued and inspired to push the boundaries of culinary excellence. My dedication to quality, consistency, and continuous improvement drives me to constantly explore new ingredients, techniques, and trends in the ever-evolving world of gastronomy. I am committed to delivering exceptional dining experiences that delight guests and elevate the reputation of the establishments I have the privilege to serve.E X E C U T I V E C H E FCandidate's Name
PHONE NUMBER AVAILABLE6030 Thorntons Way Cir NwHuntsville, AL 35810EMAIL AVAILABLEEXPERIENCERuths Chris Steak House- Birmingham, ALSomerby Senior Living - Birmingham, ALMarch 2021 - June 2022September 2020 to March 2021KITCHEN MANAGER/ SOUS CHEFEnsure that daily food safety guidelines followed. Daily ordering and inventory tracking are complete. Create weekly schedules.Ensure labor and food cost are met monthly.EXECUTIVE CHEFManage kitchen staff.Place daily and weekly orders.Set weekly menus and make sure they are in dietary requirements. Create weekly schedules.Track monthly budget in food/labor.The Cowfish Sushi Burger Bar - Birmingham, ALSeptember 2019 - March 2020SOUS CHEF/KITCHEN MANAGER Managed kitchen staff of 20 members. Write weekly schedules and set daily production when opening. Executed ordering daily. Tracked monthly inventory. Has annual sales volume of 4.5 millionEDUCATIONUniversity of PhoenixFebruary 2012 - June 2016CERTIFICATIONS &LICENSESBachelor's in HealthcareAdministration and ManagementServSafe Manager CertificationBACHELOR OF TECHNOLOGYSHCONTACTKITCHEN MANAGERCANTINA LAREDO - Birmingham, ALSeptember 2018 - August 2019 Coordinate catering events weekly. Execute weekly specials and posts videos to showcase food. Manage 18 staff members daily. Track weekly inventory. Write schedules and set production when opening. Train staff on health code standardsE X E C U T I V E C H E FCandidate's Name
PHONE NUMBER AVAILABLE6030 Thorntons Way Cir NwHuntsville, AL 35810EMAIL AVAILABLEEXPERIENCEApril 2017 - June 2018 Assisted Executive Chef in daily operations Writing weekly schedules. Ordering product as needed. Hiring and overseeing training of all staff. Created training guidelines for each station. Inputting daily and weekly inventory. Assist in monitoring labor and food cost. Executed sales month of one million.Longhorn Steakhouse - Columbus, MSFebruary 2013 - January 2017MANAGER Brought liquor cost down to 14% from 39% Held a steady 20% overall labor cost against a 21% standard Developed 7 hourly employees into key supervisors P&L analysis for a venue with sales in excess of $6 million Organized community events both in and out the restaurant Built sales by training FOH staff on upsell techniques Introduced a customer service initiative program SHCONTACTEXECUTIVE SOUS CHEFPerry's Steakhouse & Grille - Birmingham, AL |
