Executive Chef

SIAM BOYER

*** ******* ******

Buchanan, MI *****

Cell: 269-***-****

Email: ad5eah@r.postjobfree.com

Skills Summary

Possesses an acute attention to detail, very organized, and efficient. Able to make calculated decisions quickly. Proficient at managing staff members in times of high stress while keeping the spirit of the team high. Thrives under pressure through self motivation because of an insatiable thirst for exceptional service and progress as a team. Excels at meeting guest requests with open-minded solutions, and then exceeding those expectations.

Education

High School Diploma – Battle Creek Central High School

Graduated 2014

Experience

North Pier Brewing Company/Hill District

Executive Chef – 10/23-04/24

Executed seasonal menu changes for both the brewery and the restaurant simultaneously. Worked both menus out of one central kitchen. Responsible for all daily operations of the kitchen, working with other senior staff members to collaborate on customer feedback and menu changes. Managed a kitchen staff of 7, and two FOH teams totaling 8. Created rotating menu items that changed every week, and biweekly. Proficient in ordering produce and specialty meats across multiple platforms. Scheduled staff weekly, and instilled systems and processes that had not previously been in place. Responsible for writing recipes, food costing, inventory management, ordering of all flatware, plateware, and glassware. Developed menu fact sheets for FOH and BOH employees to provide information on timing, execution, and food allergies on all menu items.

Bird Dog

Sous Chef – 08/22-11/23

Seasonally driven restaurant with 2-3 menu changes a month. When menu changes occurred, plating for photos and prep was my sole responsibility. Oversaw all prep during the day, and then went to hot line to work any station that needed to be covered for the night. Saw and touched each plate exiting the kitchen, from prep to service. Helped fulfill any needs of the staff throughout the day, including fielding questions about allergens/ingredients in dishes to further help the experience of the guest be the best it could be. Filled positions for call offs, vacations. Helped whenever possible with whatever possible. Ordered specialty meats daily and produce when requested. Wrote prep lists daily, and ensured they were completed by working closely with prep cooks through directed time management.

Journeyman Distillery

Private Dining Junior Sous Chef — 05/21- Current

Promoted to this position after returning from Michigan’s second COVID-19 shutdown. After that, prepped and cooked for events with guest counts ranging from 4 to 350 guests. Served a wide variety of proteins and vegetables including but not limited to; chilean salmon, filet mignon, baseball cut sirloins, lip-on ribeye, and airline chicken breasts. Gained extensive experience with Rational combination oven systems. Learned to order from multiple vendors for multiple events simultaneously while keeping within set parameters for food costs and shrinkage rates. Became proficient at food costing for off-menu requests. Able to use a PMIX to set pars and thresholds for prep lists, and otherwise. Managed the restaurant prep kitchen to keep quality of products up to par for daily usage, along with the event preparations.

Journeyman Distillery

Line Cook – 06/20-12/21

Cooked on pizza and garde manger stations during the peak of the summer season. Prepped all food items required for service daily and stayed late when needed to continue stocking the line and do other necessary work. Worked around obstacles like understaffed kitchens in a high volume restaurant.

Squire House

Line Cook - 10/19-03/20

Cooked and prepared all menu items in accordance to standards set by the head chef or lead line cook. Stocked and maintained sufficient levels of food on the line. Food preparation and portioning prior to service. Maintaining a clean and sanitary work environment.

References

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