Reply to: abqpg8@r.postjobfree.com

Executive Chef (sarasota/bradenton)

( LOOKING FOR A EX CHEF POSITION,GENERAL MANAGER OR CONSULTANT )

( RESUME,COVER LETTER )

MY NAME IS TROY HUFNUS AND I HAVE BEEN A CHEF FOR OVER 25 YEARS AND A GRADUATE FROM FLORIDA CULINARY INSTITUTE OF WEST PALM BEACH, IN WHICH I UPTAIN A ASSIOCIATE DEGREE IN RESTAURANT MANAGEMENT.MY SKILLS INCLUDES-(Client Relationship Management, Customer Service, Financial Management, Menu Planning, Negotiating,

Operations Management, Policy Development, Process Improvement, Scheduling, Staff Training,Team leadership,Varios Cooking Techniques Vendor Management.)plus I have been apart of Designing and opening of 25 Restaurant Concepts which includes two of my own. For the past few years I have been working as a Restaurant Consultant.

COVER LETTER

TROY HUFNUS

Bradenton, FL Tel 941-***-**** abqpg8@r.postjobfree.com

Success has obviously been built around a team of capable and experienced individuals allowing your company to thrive in the best of times and survive in the most difficult of adversity. Building a management team of qualified and self motivated individuals can be challenging and at times difficult at best; joining and working within such a team can be rewarding.

Throughout my career I have been recognized for my ability to assess complex requirements and define the strategies to fulfill both the immediate goals and long-term objectives, while ushering in process improvement.

I studied at the Florida Culinary Institute, and am Serve Safe Certified. My credentials also include more than 20 years of experience as an Executive Chef, including owning a successful establishment for two years. I have vast experience in all areas of restaurant management, and have achieved Best Restaurant and Best Catering awards.

Growing organizations require leaders to wear many hats, and my past experience has provided me with the opportunity to build an impressive portfolio of achievement. I am a hands-on problem-solver and business strategist, accustomed to modeling success for my staff. This insight affords me quick acceptance into the culture of any organization, and relevance at all levels.

I encourage you to read further about my achievements in the accompanying resume, which illustrates how my knowledge and skill sets will have a beneficial impact on your restaurant . I look forward to discussing your company's future goals with you, and thank you in advance for your consideration.

Sincerely,

Troy Hufnus

RESUME

Culinary Arts Professional

Bradenton, FL Tel 941-***-**** abqpg8@r.postjobfree.com

Time-tested Executive Chef, consistently providing unique dining experiences in a variety of food services environs while successfully managing day-to-day operations. Utilizes in-depth knowledge of a variety of innovative cooking techniques to enhance the culinary experience. Focuses on the crucial importance of customer commitment that builds brand value and results in sustainable and profitable growth; leverages 20+ years of experience balancing cost efficiency with customer satisfaction to ensure a healthy bottom line in the highly competitive food services industry.

Key Strengths

Client Relationship Management Customer Service Financial Management Menu Planning Negotiating

Operations Management Policy Development Process Improvement Scheduling

Staff Training Team Leadership Various Cooking Techniques Vendor Management

Career Highlights

The Caf at Virginia College, Jacksonville, FL 2009 --2013

EXECUTIVE CHEF/GENERAL MANAGER

Delivers performance-focused direction as a consultant to ensure an optimal dining experience for guests. Builds on an extensive career as an Executive Chef to direct all of the restaurants daily operations including food preparation, menu planning, supply/food ordering, equipment purchases, and sanitation/safety. Recruits, hires, and trains kitchen staff on best practices in food preparation, serving, equipment, and cooking techniques. Guides clients in menu selections for special events including weddings, parties, and banquets.

Key highlights

Expands food choice offerings by creating new menus and innovative recipes.

Ensures optimal profit performance by analyzing and pricing menu items based on food, labor, and overhead costs.

Implementing the HACCP Procedures

Possibilities Grill, Bradenton, FL 2007 -- 2009

EXECUTIVE CHEF

Conceptualized, planned, and launched the new restaurant, including all staff hiring/training, equipment purchasing, and food/supply sourcing. Drove awareness of the restaurant and increased sales by creating and implementing compelling advertising and sales promotion campaigns. Expanded the restaurant's service offerings to include cooking classes and onsite/offsite catering.

Key highlights

Created the menu to optimize appeal and quality while maintaining lower food costs.

Custumized Catering Program to Increase sales

Blue Pepper Gourmet Grocery & Caf, Fort Myers, FL 2005 -- 2007

EXECUTIVE CHEF AND CATERING SUPERVISOR

Multi-faceted position encompassing the direction of kitchen operations as well as oversight of all catering design, planning, and menus for this establishment that was voted Best Restaurant/Best Catering. Applied culinary expertise and creativity in food presentation, including the creation of decorative food displays in hot and cold food cases. Managed all cooks and kitchen staff in food preparation and sanitation.

Key highlights

Conducted cooking classes for adults and provided private catering, including the preparation of five-course dinners at private residences; integral team member in the creation and presentation of monthly cheese/wine

tasting.

Ensured that the quality of all raw and cooked foods met all ServSafe and HACCP guidelines.

Spectators Sports Caf, Fort Myers, FL 1997 -- 2005

GENERAL MANAGER/CORPORATE CHEF

Combined breakthrough leadership and culinary expertise to achieve optimal productivity and profitability of this six-restaurant chain in southwest Florida and Ohio, with sales of up to $2M. Created an environment of high performance for 60 employees, managing all scheduling, compensation, and conflict resolution activities. Trained all staff in the best practices to exceed client expectations and ensure compliance with HACCP guidelines. Drove maximum profitability by developing and implementing an infrastructure of budget, tracking, and cost control systems.

Key highlights

Collaborated on creating the restaurant concept and menu design; developed the company policies and procedures handbook.

Laid a foundation of service excellence which resulted in the franchise being voted Best Sports Bar in Fort Myers for three consecutive years.

Education

Associate's Degree, Florida Culinary Institute,, West Palm Beach, FL

ServSafe Certified

HACCP Certified

Location: sarasota/bradenton

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