Christopher Pruneau

** ******** ** **** *****, Florida, 32137 386-***-**** acovte@r.postjobfree.com

Qualifications Summary

• Seasoned, highly experienced, extremely talented, reliable, professional Chef. I have managed top

rated, fine dining restaurants. Experienced in inventory control, proper sanitation, management of front and back

of house staff, menu development, menu and inventory costing, computer systems, waste management, employee

growth and training, and proper disciplinary actions. I have extremely solid foundation on culinary procedures,

and skills from basic classic recipes to five star fusions and composed dishes.

Awards and Honors

• Awarded best lounge/bar 2012 by the News Journal, Award of excellence from Trip Advisor 2012,Best

in show at Taste of The 24 2012,Best in show Daytona Oyster Fest 2012,Chef Feature in Volusia Dining Guide

2012,Chef Feature News Journal 2012,S.O.S dinners for numerous events, Featured in Michigan Blue magazine,

Appeared on live television for promotional food demonstrations, Featured in local news papers, Awarded best

dish at Flavors of Michigan Charity Event

Credentials and Licenses

• Serve Safe food managers certificate

• American Culinary Federation member.

Work Experience

Jennings Brothers LLC, Deland, FL

Executive Chef, Dec 2012 – Jan 2015

• Manage day to day operations in a multi unit restaurant cooperation.

• Adhere to budget,labor,sanitation and food cost percentage expectations.

• Create cost effective cutting edge menus for both a la carte and catering venues.

• Hire and train all back of house staff.

• Order product, inventory control, budget analysis, and P&L forecasting.

Highlander Corp., Ormond Beach, FL

Executive Chef, Mar 2010 – Dec 2012

• Check the quality of raw or cooked food products to ensure that standards are met.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Check the quantity and quality of received products.

• Order or requisition food or other supplies needed to ensure efficient operation.

• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

• Demonstrate new cooking techniques or equipment to staff.

• Meet with sales representatives to negotiate prices or order supplies.

Take Home Chef, Palm Coast, FL

Personal Chef, Feb 2009 – Apr 2010

• Plan menus according to employers' needs and diet restrictions.

• Shop for or order food and kitchen supplies and equipment.

• Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the

family and possibly for other household staff.

• Stock, organize, and clean kitchens and cooking utensils.

• Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.

Pa Pa Joes gourmet market., Birmingham, MI

Head of catering, Jan 2007 – Apr 2008

• Confer with staff at a chosen event site to coordinate details.

• Review event bills for accuracy, and approve payment.

• Order or requisition food or other supplies needed to ensure efficient operation.

• Supervise or coordinate activities of cooks or workers engaged in food preparation.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Run day to day catering events and delivery.

Mosaic, Detroit, MI

Executive sous chef, Jul 2005 – Jan 2007

• Managed large night crew in extremely fine dining restaurant

• Ordering, scheduling, inventory accounting

• Menu development

• Disciplinary actions and documentation

• Promotional TV appearances and parties

Tribute, Farmington Hills, MI

Sous Chef, Jul 2004 – Jul 2005

• Manage back of house staff at a AAA four diamond fine dinning restaurant.

• Adhere to Chef Takashi Yagihashi's culinary standards and push the envelope of classic culinary

techniques.

• Assist in hosting guest chef special event tasting dinners.

• Develop new food items for production, based on consumer feedback.

• Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture,

nutritional value, and convenience.

• Stay up-to-date on new regulations and current events regarding food science by reviewing scientific

literature.

Big Rock Chop House, Birmingham, MI

Executive Sous Chef, Jan 2001 – Jul 2004

• Supervise or coordinate activities of cooks or workers engaged in food preparation.

• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors

as seasonal availability of ingredients or the likely number of customers.

• Ordering, scheduling, inventory accounting.

• Menu development.

• Disciplinary actions and documentation.

West Shore Golf and Country Club, Grosse Ille, MI

Executive Chef, Jan 1998 – Jul 2001

• Manage club house and half way house food operations

• Meet with board of directors regarding food cost percentages and upcoming events

• Organize and execute golf outings and member parties

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