Research & Development Chef

Steven Bell

**** ********** **. **** *****, Tx **244 817-***-**** ********@*****.***

Summary

I am a highly motivated Research & Development Sous Chef offering over 4 years’ experience in the airline food & catering industry. I have strong knowledge of food preparation and packaging on a commercial level. I hold operational knowledge of different types of cuisines and its impact on preferences and the liking of many types of customers. I am skilled at handling food items and its related ingredients in menu development and have the ability to research and analyze trends prevailing in food industry. I have achieved common goals in the Modular Menu Design R&D process. Have a wide knowledge of multiple cuisines, Culinary, Food, Nutrition, Foodservice and management.

Skills

Specification Writing Skills

Knowledge of food and hygiene regulations (HACCP).

Good knowledge of Microsoft Office and Windows-based computer applications

Fine dining restaurant experience

ACF CSC Certified

Yielding conversions

Modular menu design & development

Conducting R&D workshops

Food presentation talent

Catering & corporate events

Various cuisine knowledge

Recipe & Specification writing

Education

TSTC Culinary Institute, Abilene, Texas

Associate of Applied Science 2011

Culinary Arts

Coursework in Professional Cooking and Baking, Coursework in Culinary and Restaurant Management, Coursework in Hospitality Management, Food Services Technology classes, Coursework in Molecular Gastronomy, Received Culinarian of the Year Award

Experience

May 2013 – Recent

Research & Development Sous Chef LSG Sky Chefs Irving, Texas

Responsible for supporting all R&D culinary related activities in the North American Region.

Worked with the menu design Executive chefs on developing new and innovative products for the company.

Worked with external vendors on the development of new menu items and ingredients for airline and retail customers.

Travel across the North American region supporting and conducting menu presentations with the other Program Management teams.

Maintained all areas of the HQ test kitchen and equipment that pertain directly to the R&D culinary process.

Participated in culinary related workshops, trade shows and continuing education opportunities on learning new and innovative culinary methods, techniques and ingredients.

Worked with cross functional teams consisting of chefs, managers, procurement personnel, analyst, and team members to achieve common goals in the Modular Menu Design R&D process.

Documentation, yielding and data entry of ingredients used in the Modular Menu R&D design process.

Preparation of menu items to ensure accuracy of recipe specifications and methodology.

Learn, create and document ingredients and recipe specifications to include methodology into company computer programsfor both ingredient and recipe creation.

Participated in team process improvement strategies and menu development projects.

November 2011 – May 2013

Head Chef Copper Creek Restaurant Weatherford, Texas

Plan and direct food preparation and culinary activities.

Modified menus & created new ones that meet quality standards.

Estimated food requirements and food/labor costs

Supervise kitchen staff’s activities.

Arrange for equipment purchases and repairs.

Recruit and manage kitchen staff.

Rectify arising problems or complaints.

Give prepared plates the final touch and proper garnishes.

Perform administrative duties.

Contact this candidate