Executive Chef - Pastry Chef
Resume:
Kyle Cox
Kyle Cox
Lighthouse Point. FL. 33064
acr3uf@r.postjobfree.com
Personal Summary
A down-to-earth, calm, hardworking and professional individual whos passion is creating only the best
foods. Second only to his wife, cooking is the love of his life. He spends countless hours reading and
learning new techniques, cooking styles and creating new flavors. His greatest compliment is seeing
empty plates after he cooks. As a natural leader, he can delegate tasks to others, take control of any
situation and keep his cool when the going gets tough. Aside from delegating to others, he can also do
the work. He wont delegate a task he would not do himself. Kyle is a relentless and hard worker, never
giving up no matter how tough it gets. He loves to be creative and not afraid to take risks with mixing
flavors and cultures to give birth to new and exciting creations.
Education
Florida Atlantic University. Boca Raton, FL
January 2009 - December 2010
Biology major
Palm Beach State College. Boca Raton, FL
January 2008 - December 2008
Undeclared major
University of Houston. Houston, TX
August 2005 - December 2007
Biomedical engineering major
John Foster Dulles High School Sugarland, TX
January 2002 - May 2005 Graduated with honors
Experience
Freeman Restaurants Corp.
March 2015 - Present
Executive Chef
Duties:
-Develop Menu
-Master product list, recipes, portions and plate guidelines
-Locate and network with various Purveyors and Suppliers both, local and foreign
-Create schedules
-Hiring kitchen personnel
-Food costing
-Budget
-Test cook all recipes
-Attractive plating, food styling and food photography
Emangia Catering Services
December 2014 - April 2015
Kitchen Manager / Executive Chef
Duties:
-Develop new menus according to customer specifications
- Order all product and necessary ingredients
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- Create prep lists
- Control budget
- Research and development of new menus and dishes
- Manage BOH and FOH
- Create and prepare menu for Catering Events
Palm Beach Personal Chefs
August 2012 - Present
Private Chef
Duties:
-Set up and develop menus, pair wines and estimate budget for groceries for individuals and families.
-Shop for groceries and manage budget allotted
-Prepare agreed upon courses as listed on finalized menu
-Serve the guests
- Clean up after conclusion of event
Stonebridge Country Club
September 2011 - March 2014
Sous Chef, Pastry Chef
Duties:
-Study each menu in conjunction with the Executive Sous Chef and delegate tasks to the other cooks
-Prepare all sauces
-Fabricate and portion all meats and fish,
-Prepare all desserts for special events and parties
-Expedite the main line during A La Carte service
-Check all stations on the main line to ensure all prep work is completed and ready for dinner service.
-Help to inventory all products in house.
-Train new cooks and assist any area as needed.
The Club at Boca Pointe
September 2008 - December 2014
Lead Line Cook for about 2 years
Pastry Assistant for 1 year
Baker at on-site Artisan Bakery
Duties:
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-Prepare menu items and specials for A La Carte dinner service.
-Assist Executive Chef and Sous Chefs in all tasks need ranging from preparing sauces, fabricating meats
and fish, double checking stations are properly set up
-Assist the Pastry Chef in all dessert and pastry preparations including the preparation of custards, tarts,
pies, cakes, donuts, pate choux, cookies, quick breads, dessert doughs, etc.
-In charge of dessert inventories and par levels.
-Bread production including mixing, portioning, shaping, proofing, baking, cooling and cutting of all
breads produced.
-Directly in charge of Bakery inventories and par levels, reading and assessing order sheets, developing
preparation sheets each day, planning and coordination of special orders (excessively long preparation
time, special ingredients)
-Directly in charge of managing the ovens, timing and coordinating as to how to mix doughs, the order
they should be mixed, amount of each dough to be mixed
-Cleaning the bakery and all equipment used
-Coordinating with and assessing other departments needs for baked items (bread puddings, croutons,
bread for stuffing, hamburger and hot dog buns, lavosh, etc)
The Ritz Carlton Ft. Lauderdale
November 2009-December 2010
A.M. garde manger cook
Duties:
-Prepare all garde manger items for breakfast
-Prepare all fruit and fruit platters, smoked meat and fish platters, cheese platters
-Prepare finger sandwiches for Club level dining.
-Prepare all lunch sandwiches and items for the coffee shop.
-Prepare all in-room amenities (i.e. fruit bowls, cheese plates)
-Prepare all main lobby flavored waters
-Prepare all dressings, lettuces, and ingredients for salads for lunch, dinner and special events or parties.
-Prepare all garde manger items for brunches
-Assist hot line breakfast cook with prep and cooking
-Prepare all items needed for various pizzas and sandwiches
-Directly in charge of inventory, par levels, HAACP temperature logs and determining orders then
notifying receiving department of needed items.
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-Directly in charge of cleaning the garde manger area and notifying engineering department of needed
repairs.
Key Skills and Competencies
Culinary Attributes
Strong desire instill good practice and procedure in those around me
Cleanliness
Physically fit and able to lift heavy items and stand for long periods of time
Ability to communicate effectively with superiors and subordinates
Accurately estimate quantities needs and assess and calculate food costs
Enforcing health and safety standards in the cooking and food preparation areas
Certified Journey Baker and experienced in all areas of the bakery including quick breads, yeast
leavened breads and rolls, hearth breads, chemically leavened items such as muffins and biscuits,
laminated doughs such as croissants and Danish, soft doughs such as ciabatta and foccacia,
enriched doughs such as babka, brioche and challah
Strong Pastry experience
Exceptional understanding of ingredients and the effects each has on bakery and pastry items
Bakers percentage calculations, metric and standard measures
Manager Serve safe certification (current )
Creative, self-motivated, determined to learn, open minded, good communicator
References
David Rosov
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Personal friend and employer (Palm Beach Personal Chefs)
Roger DAmelio
Personal friend and former co-worker
Andre Houde
Personal friend and former co-worker
Jean Nestor
Personal friend and former co-worker
Tony Maaraoui
Personal friend and employer (Emangia Catering Services)
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