Executive chef/Culinary Director
Resume:
KRISHNA CHAND, CCC
Deltona, Fl **738
Cell: 404-***-****
Email: ********@*******.***
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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