Executive Chef
Resume:
RESUME FOR
EDWARD W WEST C.C.
Lakewood, Ohio 44107
acea0t@r.postjobfree.com
EDUCATION
Pennsylvania Institute of Culinary Arts
Pittsburgh, Pennsylvania
Associate in Specialized Technology
October, 2000
Culinary Arts
GPA 3.76
Achieved Presidents List and Perfect Attendance
Medina County Career Center
Medina, Ohio
Graduated June, 1999
GPA 2.50
Achieved Supervision Management Certificate
WORK EXPERIENCE
Touch Supper Club
Cleveland, Ohio
Executive Chef/ General Manager
November 2010 to Present
. Returned as Chef De Cuisine and promoted to Executive Chef
. Stabilized budgets and procedures after Previous Chef's Dismissal
. Standardized Recipes to insure consistency among new line chefs
. Start new food truck
. Daily specials for Restaurant as well as daily menu for Truck
Lockkeepers
Valley View, Ohio
Executive Sous Chef November 2009 to
November 2010
. Prepared Daily specials
. Worked to reinstate team work with daily prep
. Brought new commutation techniques to assist with night and day prep
. Worked to make Budget achievable and practical
Touch Supper Club
Cleveland, Ohio
Sous Chef August 2008 to Nov. 2009
. Work with Chef to increase sale and kitchen profitability
. Increased Banquet sales 35%
. Standardized Recipes to insure consistency among new line chefs
Ballantine
Willoughby, Ohio
Executive Chef/ Assistant GM April 2008
to August 2008
. Responsible for all kitchen and general restaurant decisions
. Started new idea's for service focusing on the guest experience
. Worked with the owners for a buy-in situation from third party
. Created incentive programs to increase total sales
Bar Cento
Cleveland, Ohio
Chef de Cuisine October
2007 to April 2008
. Came aboard to assist in the finalization of opening the new
restaurant
. Set up all purchase and labor tracking spreadsheets
. Did all purchasing for kitchen as well as writing all schedules
. Assisted in writing all special menus for any and all special events
Inn at Turners Mill
Hudson, Ohio
Sous Chef June 2007 to August
2007
. Designed all menu recipe books as well as daily prep sheets for entire
kitchen
. Recreated the standard of training for all kitchen stations
. Assisted in all daily decision making for operations and cost control
. Started daily meeting with fellow kitchen staff to increase
communications
Pickwick & Frolic
Cleveland. Ohio
Sous Chef July 2006 to June
2007
. Reconstructed station training manual
. Assisted in the lowering of food cost and labor
. Purchasing for 5.5million dollar facility
. Menu creation and event menu development as to increase quality and
execution for service
. Improved hiring standards as to eliminate turnover and poor work
ethics
Za Za
South Euclid,
Ohio
Executive Chef / GM
December 2004 to July 2006
. Managed to bring food cost from 58% to 33% in 2 months
. Empowered old staff to work more towards common goals for success
. Standardized recipes and cost sheets for entire restaurant
. Brought new ideas and cooking techniques to improve quality of food
. Aided in the purchasing of all new cooking tools, equipment, and
dinning room furniture
. Redesigned all order sheets, station maps, station prep sheets, daily
prep sheets
. Set up standardized methods of training new staff
. Named Best of Soul Food 2006 by Restaurant Listings
Lockkeepers Restaurant
Valley View, Ohio
Sous Chef
February 2004 to December 2004
. Started as pm Saut Chef and was promoted at first review
. Made all Managerial decisions while with out Executive Chef
. Aided in the transition of bringing in a new chef
. Set up weekly schedules for 30 employee while making the budgeted
allowance
. Assisted in bring the food budget back to 30% and minimizing inventory
Fire Food and Drink Cleveland, Ohio
Lead Line Cook and Butcher June 2003, to February 2004
. Advanced to management at first review
. Brought new menu ideas, policies, and implemented them
. Assisted in the training of old employees to improve work output and
quality
. Heightened moral among all fellow employees
Inn At little Washington
Washington, Virginia
Chef Tournant November
2002 to May 2003
. Displayed flexibility in scheduling and station assignment
. Exercised great communication skills between fellow employees and
management
. Assisted in General menu changes and standardization of recipes
. Directly assisted in the training of new employees
Spring Water Bistro Saratoga
Springs, New York
Sous Chef
June 2001 to November 2002
. Assisted in most decision making for start up of new restaurant
. Efficiently preps all stations for service
. Aides in the decision making for menu changes and purchasing
. Effectively trained and aided in the set-up of all kitchen positions
and procedures
Trillium Restaurant at the Sagamore Resort
Bolton Landing, New York
Chef De Partie
June 2000 to June 2001
. Achieved second place in Culinary Arts Scholarship program base on
performance
. Excelled beyond expectations of an extern and was asked to stay full
time
. Effectively learned all kitchen stations in nineteen week externship
ACCOMPLISHMENTS/ CERTIFICATIONS/ AFFILIATIONS
. Excelled in sports; was captain of football and soccer teams
. Gold medalist and Best of show in 2000 Culinary Salon Pittsburgh Pa
. Best of show in Cuisine Magic 2001 Albany New York
. NRA ServSafe; ACF Nutrition; Culinary Supervision Certified
. Certified by the Educational Institute for Sanitation and Supervision
. Life time member of Cooking Club of America
. American Culinary Federation, Cleveland Chapter
. Certified Culinarian by ACF
. Member of the U.S. Soo Bahk Do Moo Duk Kwan Federation
. Teacher of Culinary Arts to church groups in Virginia
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