Manager Executive Chef

Konstantin V. Mesch **** W Deer Valley Dr.# ****

Phoenix, AZ 85054

Text: 602-***-****

Email: ***********@*****.***

OBJECTIVE: Chef

Looking for a fresh start, The profession I do love the most, where every new challenge is a joy, new place is opportunity to discover a new side of myself and new cuisine an another twist of flavors

QUALIFICATIONS

Still young and energetic with over 25 years of Culinary and Management Responsibility experience in all levels from line cook and restaurant Server to a Executive Chef, General Manager and owner.

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EDUCATION

2000-2001 Small business management, Paradise Valley Community College / Phoenix, AZ

1990-1995 Hotel management, Samara State University / Samara, Russia

1988-1990 Classic Food Design and Preparation, Samara Culinary Academy / Samara, Russia

EMPLOYMENT

2013-2018 Executive Chef at

“Rock Bottom” Phoenix, Glendale, AZ

Managing several high value restaurants location kitchens.

Interviewing, hiring, training, evaluating, and coaching kitchen Team Members

Daily food audit

Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis.

Control food cost by establishing purchasing specifications, weekly inventory through CTuit, Inventory Control Systems, product storage requirements, standardization recipes and waste control procedures.

Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations.

Partner with corporate Culinary and Marketing department on successfully roll out menu changes and marketing initiatives.

Coaching and developing multiple Chefs, Sous Chefs and BOH Supervisors.

Perfect Menu and Food Preparation Knowledge according to specifications.

Guest Service Knowledge.

Effective communication skills.

Coaching & Performance Management.

Financial budget/P&L.

Working knowledge of all restaurant equipment, and local and national health codes.

Working knowledge of computer programs such as CTUIT, Aloha POS, Excel, Word, and Outlook.

2011-2013 Sous Chef

“The Canal at La Siena” Phoenix, AZ

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high-quality food.

• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.

• Monitors and checks the maintenance of all kitchen equipment daily.

• Maintains and directs a quality sanitation program.

• Maintains and implements daily food prep lists.

• Assists Executive Chef with the ordering of all food products.

• Assigns duties to associates for efficient operation of the kitchen.

• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.

• Assists in the achievement of budgetary objectives for the Food and Beverage Department.

• Processes requisitions for supplies quickly and accurately.

• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.

• Ensures proper receiving, storage (including temperature setting) and rotations of food products complying with health department regulations.

• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.

• Assists in the management of department members

2010-2011 Front Supervisor

“District” American Cuisine and Wine Bar

At Sheraton, Phoenix Downtown, AZ

Floor manager, working with small and large groups and BEOs,

Supervising opening and closing procedures

2009-2010 Sales representative

“Mayan Palace” Golf Resort

Puerto Penasco, Mexico

Fractional and full time real estate sales, Resort amenities presentation, club benefits explanations, work with individuals, groups, and families from all around the world.

2002-2009 Owner/General Manager / Chef De Cuisine

“Medizona”

Ethnic Restaurant Wine Bar and Night club

Scottsdale, AZ

Award winning cuisine, Top rated by “ZAGAT”,” Esquire Magazine”, local and National media

Everything from preparing the food, bar-tending, serving tables, wine, liquor, beverage

And food ordering and purchasing, developing menu, employee hiring, training and scheduling, bookkeeping, payroll, Special event coordination and hosting.

Media, Vendors, Entertainment, Contractors and Customer contacts.

2000-2002 Manager/ Executive Chef

“Vintage Market “

Restaurant Wine Bar and Night club

Borgata of Scottsdale

Scottsdale, AZ

Food preparation, Bar-tending, serving tables, Special event coordination and hosting,

Developing special menu items, employee hiring, training and weekly scheduling,

Food and beverage ordering and purchasing, opening and closing procedures

Vendors, Contractors and Customer contacts.

1996-2002 Manager/ Executive Chef

“Vintage Market “

Restaurant Wine bar Gift and Coffee Shop

Biltmore Fashion Park,

Phoenix, AZ

Food preparation, Bar-tending, serving tables, Developing special menu items,

Employee weekly scheduling,

Food and beverage ordering and purchasing, opening and closing procedures

Vendors and Customer contacts.

1997-1999 Sous Chef

“Mezaluna”

Restarante Italino

Scottsdale, AZ

Food preparation, Developing special menu items, Food and beverage ordering and purchasing and ordering

1996-1997 Line cook

“Long Star”

Phoenix, AZ

Food preparation, Pantry and Broiler station

1993-1995 Food and Beverage manager

“Hotel Theatrale”

Samara, Russia

Manage Food and Beverage functions, control inventory and labor coast Developing special menu items, employee hiring, training and weekly scheduling,

Food and beverage ordering and purchasing, Vendors and Customer contacts.

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