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Customer Service Executive Chef

San Diego, CA
October 31, 2018

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*** * ***, ***** *****, CA ***** 619-***-****

Professional sous chef with ten years of extensive experience in managing dining services of up to 100 tables while managing and motivating staff to perform to best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques. Contribute to the overall success of all culinary operations.

Professional Skills

Excellent interpersonal, listening and communication skills to include the ability to read, write, speak English & Spanish.

Be able to make quick decisions, work in a fast paced and diverse work environment.

Strong ability to prioritize, organize, and manage competing priorities.

Excellent customer service skills.

Ability to effectively prioritize, organize and follow-up with tasks.


P.F. Chang’s San Diego, CA

Sous Chef February 2010 – 2018

Managed daily kitchen operations with 10 staff members.

Assist Executive Chef with the ordering of all food products.

Maintained an A rating with the Department of Health by standardizing cleaning procedures.

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

Established control procedures for cost and quality such as food production charts, par inventories, standardized recipes use records and food costing sheets.

Sharon Heights Golf & Country Club San Francisco, CA

Banquet Chef November 2008 – February 2010

January 2014-December 2014

Assists Management of Banquet Event Order (BEO) process including menu development, pricing, tracking and ordering

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.

Ensure proper receiving, store (including temperature setting) and rotations of food products so as to comply with health department regulations.

Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed.

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