Chef
Resume:
SEAN M KEEFER
**********@*******.***
Summary of Qualifications:
Expertise in multi-tasking, while maintaining close attention to detail. Knowledgeable, experienced, and creative. Extensive experience in efficiently training new staff, promoting teamwork and team building. Professional presentation and mannerisms. Unparalleled ability to maintain work flow, while ensuring standards in quality and presentation are met in a high volume atmosphere ($4-15 million annually) ServSafe Manager certified. Experience with Stratton Warren, Eatec, and Red Rock ordering and tracking systems. Efficient cost and labor control. Firm understanding of operations and profit and loss principles. Basic knowledge of the Collective Bargaining Agreement. Well versed in many cooking styles and techniques.
Professional Experience
Pub 365 Tuscany Suites and Casino Las Vegas NV
EXECUTIVE CHEF JULY 2016-PRESENT
•Oversaw the restructuring of the kitchen to transition into the current gastropub outlet
•Wrote new and finalized existing recipes while inputting costing and budget goals while maintaining an active presence on the line to ensure that all recipes are strictly adhered to.
• Inventory control; ordering, receiving, inspecting, and accepting and/or rejecting orders while adhering to company cost goals.
•Developed and maintained vendor relationships while managing best pricing to achieve food cost goals.
PF Chang’s China Bistro Henderson, NV
EXECUTIVE SOUS CHEF, JULY 2014-JUNE 2016
Key Responsibilities
• Procured necessary learning tools to gain knowledge of and teach Chinese cooking techniques.
• Effectively managed labor to meet set standards of sales per labor hour while maximizing efficiency.
• Managed food cost to company goals and completed inventory requirements with improvement and success.
• Maintained an active presence on the line to ensure that all recipes are strictly adhered to.
• Placed produce and product orders based on anticipated levels of business, including receiving, inspecting, and accepting and/or rejecting orders.
• Create opening and closing duties lists for each shift and ensure all prep work is completed to proper specifications set forth by the company in order to set the upcoming shift up for success.
Chin Chin New York New York Hotel and Casino Las Vegas, NV
EXECUTIVE CHEF, OCTOBER 2013-JUNE 2014
Key Responsibilities
• Oversaw a staff of 30+ employees while keeping controllables at or below targeted goals
• Opened 50+ item Buffet line, while also increasing revenue 23% during first 3 periods over prior year.
• Participated in the creation of training manuals for both front and back of house staff, including but not limited to procedures and policies to ensure guest satisfaction and repeat business.
• Dissection on Profit and Loss statements at the end of each period.
• Inventory control; ordering, receiving, inspecting, and accepting and/or rejecting orders while adhering to company cost goals.
•Developed and maintained vendor relationships while managing best pricing to achieve food cost goals.
PF Chang’s China Bistro Henderson, NV
EXECUTIVE SOUS CHEF, JULY 2012-OCTOBER 2013
Key Responsibilities
• Procured necessary learning tools to gain knowledge of and teach Chinese cooking techniques.
• Effectively managed labor to meet set standards of sales per labor hour while maximizing efficiency.
• Managed food cost to company goals and completed inventory requirements with improvement and success.
• Maintained an active presence on the line to ensure that all recipes are strictly adhered to.
• Placed produce and product orders based on anticipated levels of business, including receiving, inspecting, and accepting and/or rejecting orders.
• Created opening and closing duties lists for each shift and ensure all prep work is completed to proper specifications set forth by the company in order to set the upcoming shift up for success.
Top of the World Stratosphere Hotel and Casino, Las Vegas, NV
SOUS CHEF, JUNE 2010-JULY 2012
Key Responsibilities
• Delegated responsibilities to staff members to ensure that product is prepped to standard in a timely fashion for the upcoming shift.
• Expedited food to ensure quality of product and presentation while running low ticket times and maintaining control of the kitchen and its staff, with covers averaging 600 per shift.
• Developed nightly specials, soups and new menu items based on seasonality and consumer demand.
• Completed order sheets to ensure set pars are met and submitted orders via Stratton Warren. Also received, inspected and accepted and/or rejected orders.
Wolfgang Puck Bar and Grill/Brasserie Puck MGM Hotel and Casino, Las Vegas, NV
SOUS CHEF, APRIL 2008-MAY 2010
Key Responsibilities
• Controlled a high-volume line a kitchen staff of 20+ team members while ensuring that strict standards are adhered to while working on line, while averaging around 800 covers nightly.
• Held VIP events for and cater to production management, special events directors, and celebrity guests regularly.
• Ordered and received product based on set par levels via Eatec and Red Rock ordering systems.
• Prepared all stocks, sauces, etc to company standard as an example for line level employees to follow.
• Oversaw implementation of breakfast/late night menu and staffing for graveyard shift when restaurant became a 24 hour venue.
Bistro Zinc Lake Las Vegas, Henderson, NV
EXECUTIVE CHEF, MARCH 2006- APRIL 2008
Key Responsibilities
•Developed effective methods of training for members of both front and back of house while setting clear expectations for standards of quality, presentation, and customer service.
•Created training manuals and standard operating procedural guidelines for staff to follow. Coached and communicated policies in a professional and efficient manner.
•Used previously gained knowledge and experience and exceptional creativity to produce a menu acceptable for the venue and clientele.
•Reviewed profit and loss reports and used results as a tool for maintaining goals set by company.
EDUCATION Culinary School of the Rockies Boulder, CO
Chef Track Professional Culinary Program, Graduated August 2002
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