David Michael Champagne

**** ******* **. 610-***-****

Philadelphia, Pennsylvania 19136, USA acvtea@r.postjobfree.com

Summary of Skills

Team Leader Efficient and Accurate

Menu Composition, Forecasting Creative

Inventory, Ordering, and Cost control Knife Skills, Butchering

Written and Communication Skills Reliable and Trustworthy

Scratch Cooking Cooking Techniques and Trends

Food History, Seasonality, Sustainability Motivator

Food Preparation, Quality and Consistency Kitchen Safety and Sanitation

Dedicated employee looking to join a fast-paced, team oriented work environment where I can bring my culinary experience, leadership, creativity, positive energy and dedication.

Education

Bachelor of Arts, Psychology, Awarded December 2005

Lock Haven University of Pennsylvania

Relevant Experience

The Grey Lodge Public House, Philadelphia

Executive Chef, April 2012 to July 2016

Hired, trained, and developed a strong team and promoted teamwork among them

Managed Inventory and ordering

Ensured the quality, consistency, and safety of all food

Monitored spending including food costs and labor costs

Effectively altered spending based on forecasting and reports

Assisted customers with event planning

Developed and priced out menus that increased customer satisfaction and experience

Created exciting weekly additions to the menu

Maintained and replaced equipment

Kept a clean and organized kitchen

Ensured appropriate staffing and scheduling

Coordinated efforts between the front of the house and the back of the house

Palate, Newtown

Sous Chef, July 2010 to April 2012

Effectively managed the kitchen in the Chef’s absence

Communicated with customers to organize reservations and private events

Assisted Executive Chef in menu development and follow through

Waited tables and provided excellent customer service

Organized inventory and maintain accurate records for inventory orders

Mentored line cooks in food history, theory, scratch cooking, butchering and presentation

Interacted with coworkers to promote front and back of the house cohesion and increase customer satisfaction

Helped develop marketing materials to promote the restaurant

Acted as Palate representative at private events such as trade shows and private functions

The Brick Hotel, Newtown

Sous Chef, June 2009 to July 2010

Led a team to ensure exceptional quality and consistency of the product

Assisted Executive Chef with general operations of the kitchen including staff, inventory, ordering and cost control

Introduced fresh nightly diner features to increase returning customers

Organized kitchen staff and food for private events

Created dishes for fund raisers and off premise catering

Led by example with a positive attitude and promptness

Ramada Inn, State College

First Cook, March 2008 to May 2009

Created and prepared various appetizer, entrée and dessert specials to raise customer satisfaction and increase food sales

Effectively & efficiently worked multiple stations within the kitchen to ensure accuracy of orders and cleanliness of all work stations

Exceptional at time management and kitchen organization

Successfully managed kitchen in absence of Executive & Sous Chef

Frequently assisted banquet kitchen to execute successful banquets on various levels including special functions for hotel guests

Adapted well to frequent changes in menu

Exceptional attendance record

Professional References:

Michael Scoatese (Owner, The Grey Lodge Public House, Philadelphia PA) – 215-***-****

Christopher Dominski (Manager, The Grey Lodge Public House, Philadelphia PA) – 215-***-****

Justin Kaplan (Executive Chef/Owner, Palate, Newtown PA) – 609-***-****

Andy Naddeo (Line Cook, Palate, Newtown, PA) – 302-***-****

David Archer (Executive Chef, Ramada Inn, State College, PA) -- 814-***-****

Additional experience and references available upon request

Contact this candidate