(H) 860-***-**** firstname.lastname@example.org 65 Skylark Dr, Northford, CT 06472 Professional chef with the skills to competently oversee a multi-million dollar restaurant. Superb skills in controlling food cost, quality and consistency. Good working knowledge of all sanitation and safety standards. Versed at organizing, coordinating and running line service for high volume lunch and dinner services.
Organizing and prioritizing
Flexible and adaptable
Health codes compliance
Chef de Cuisine, Ballo Italian, May 2017-Current
Brought food cost from a 34.6 to a consistent 26% with diligent tracking of waste and constant review of pricing for our products from different vendors. Implemented a waste log to track protein loss, saving us $100,00 annually. After review of scheduled hours I reworked the schedule to remove 120 hours, which decreased our BOH labor from a 13.4% to a 9.7%.
Managed the budget, labor and direct operating expenses for Ballo Italian Restaurant. Tasted and modified recipes for proper pricing.
Tracked kitchen's inventory and ordered new food and supplies when needed. Created daily logs, updated computer tracking systems and filled out other relevant documentation.
Ensured quality, presentation and proper quantities of plated food from line activities. Performed financial analysis and recommended effective methods to cut costs. Executive Chef, First And Last Tavern, July 2013-May 2017 Plainville, CT
Focused on customer satisfaction, creating delicious cuisine to impress diners. Planned and prepared food products orders to maintain appropriate stock levels. Created recipes, incorporating various techniques, to build flavor and unique visual appeal. Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Performed financial analysis and recommended effective methods to cut costs. EDUCATION AND TRAINING
Implemented policies and practices to bring our health inspection from an 87 to a 96. Executive Chef, Smokin With Chris, February 2007-August 2013 Southington, CT
Supervised 20 BOH staff members for an establishment with a large-customer base. Assisted in bringing a struggling mom and pop business to a highly sought after award winning success.
Prepared schedules, work assignments and constructed employee compensation packages. Coordinated and executed menu planning, recipe development and daily restaurant operations.
Considered seasonal product pricing and availability in the development of promotional dishes and menu selections.
Associate of Science
Culinary Arts, Lincoln Culinary, Cromwell CT 2010 SafeServ Certified: Through 2023