KRISHNA CHAND, CCC

**** ****** **

Deltona, Fl **738

Cell: 404-***-****

Email: acv60d@r.postjobfree.com

CAREER SUMMARY

Chef with an extensive culinary back ground who have been working with dietitians and doctors to create menus and recipes for meals that supports a healthy life style.

Building Craft food with alcohol pairing. Work closely with manufacturers across the northeast developing meals from conception to implementation.

Experienced in sourcing healthy sustainable foods with specific ingredients to maintain high taste and achieve restaurant quality. Involve with various marketing teams to understand customers’ needs, identify the choices people make, learn about diverse eating habits and use the knowledge in creating foods that would fulfill those choices.

In addition to being experienced in the world of food, business experience encompasses managing people, processes and budgets. Work as a consultant in the Culinary Director position for Three Dollar Café, Vicks On the River, also served as culinary consultant for Tunie’s Organic wholesome food Supermarket.

OBJECTIVE

To secure a position in the field of culinary science with a focus on more nutritious meal and Cultural Food which will enable me to continue to apply my knowledge and experience in all aspects of food preparation while keeping quality, taste and consistency to the highest standard.

Also to continue my career in the position as Culinary Director and be involved with menu presentation and Development and to educate those I am responsible for in a team environment

PROFESSIONAL EXPERIENCE & CAREER HISTORY

GateGourmet. August 2015 to Present

Executive Chef of Operations

Working with SAP, Menu presentation, labor control, production control, waste control, menu revision for accurate information, reviewing recipe for a more accurate configuration.

Training employee for better tasting and quality of food and more eye appealing presentation .

BISTRO MD, Naples, FL

R&D Chef

August 2011 –Feb 2015

Work with kitchens in New Jersey, New York and Atlanta to ensure meal consistency. In charge of recipe development and creation of meals utilizing strict dietary guide lines all doctor designed meals. Work closely with nutritionists and dietitians in managing and executing the life of a recipe from “our kitchen to your table”

Develop and execute 180 SKU for menu rotation base on seasonal ingredients, QA taste and enhanced flavor in batch production.

Healthy Chef Creation, Orlando FL

R&D Chef

June 2009 – July 2011

Responsible for recipe development for fresh cooked meals made daily for weight loss and special diet. Worked with gluten free certification kitchens for creating dishes for people with celiac disease. Used all organic products and made sure all meals were made fresh with dietary guide lines and shipped to homes across the country. Work with creative marketing team to build sales and increase customer base by taste and presentation

The Kroger Company, Atlanta GA

Executive Chef

2007 - 2009

Researched menu development to utilize shrink train and trained chefs on Kroger specifics.

Increased sales for deli department by turning shrink into sales which resulted in 100,000 dollars a year per store in sales .

Worked with key marketing material to convert into sales through customer demand

Appeared on TV for cooking with Krogers

Culinary Innovations, Atlanta, GA

R&D Culinary Director Operation

2005 – 2007

• Responsible for creating Creole marketing program

• Developed new recipes for an ever changing markets

• Developed and implemented new menu concept for Three Dollar Café restaurants.

Develop new concept for Japanese Restaurant Kampi

• Served as Corporate Chef

Krishna Chand Page 2

Food Service Action, Stone Mountain, GA

Corporate Executive Chef

2002 – 2005

Ansley Golf Club, Atlanta, GA

Banquet Chef

2001 - 2002

Lookout Mountain Golf Club, Lookout, GA

Interim Executive Chef

2000 – 2001

Dalton Golf & Country Club, Dalton

Executive Chef

1996 – 2000

Burger King Restaurant

Manager and Training Manager

1994 - 1996

Evergreen Hotel, Stone Mountain, GA

Restaurant Chef, Chef De Partie

1993 - 1994

McDonald Corporate, Sarasota FL.

Store Manager

1985 – 1990

Rax Roast Beef, Sarasota FL.

Store Manager

1982 – 1985

Krishna Chand Page 3

VOLUNTEER ACTIVITIES

Atlanta Community Food Bank 2005 – 2009

PROFESSIONAL ORGANIZATIONS / CERTIFICATIONS/ AWARDS

•Vice President, 2004, American Culinary Federation, Atlanta Chapter

•Chef and Child Sponsor, ACF Officer, 2004

•Culinary Consultant for Georgia Schools

•Sergeant at Arms, 2002-2004, ACF, Atlanta Chapter

•Nestle/Minor’s Broker of the year, 2003-04

•Gold medal for seafood culinary competition

•Culinary leader for team competition for Georgia School Pro- Start Program

•Silver medal from the USO for Operation Feeding the Troupes through the ACF

ACCOMPLISHMENTS

•Certified Serv-Safe Instructor

•Lecture to 200 Dietitians & Nutritionists for re-certification.

•Worked with the Department of Justice on preparation of Ethnic Foods.

•Trained 30+ employees on increasing F&B sales from $600K to $2.5M in 24 months.

•Built menu concepts with Aramark and Sedexo for several food manufacturers.

•Fed the troops with ACF and USO.

•Taught Pro Start Programs to High School students for college credits.

•Featured in Flavor’s & Sautee Food and Wine magazines.

EDUCATION

Art Institute of Atlanta, Atlanta, GA

Associate Arts Degree – Culinary Arts

June 1992

Manatee Junior College, Bradenton, FL

Associate Arts Degree – BBA

May 1983

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