TYLER KOTTA

**** *********** ***** ******** ****, TX 77459

707-***-**** ad0gi7@r.postjobfree.com

Accomplished Chef encompassing a wide range of cooking skills with over 30 years of experience. Adaptable with excellent work ethic and dedicated to customer satisfaction. Extensive knowledge in French and American wines.

PROFESSIONAL EXPERIENCE

Independent Restaurant Consultant

4/2022-Current

Work with companies to help them keep there P and L in line. I help establish culinary standards and policies and procedures. I train and consult with the staff to make sure they are all on the same side.

Belmont Village Hunters Creek. 4/2018-3/2022

Retirement Community

Executive Chef/Food and Beverage Manage

Responsible for menu planning, ordering, quality control and cost control. Maintain menu, diets, and facility. Supervised both front of house and back of house, hiring, trained cooks, made schedules, tracked inventory of products, conducted employee evaluations. Worked with RD on all special diets, and menus. “Hands on” Exec Chef position. Control and forecasting of P and L budget, monthly and annually, and labor control.

Walnut Village, Anaheim, Ca 2013–2018

Retirement Community and Care Center

Executive Chef/Food and Beverage Manage

Responsible for menu planning, ordering, quality control and cost control. Maintain menu, diets, and facility are Title 22 compliant. Supervised both front of house and back of house, hiring, trained cooks, made schedules, tracked inventory of products, conducted employee evaluations. Worked with RD on all special diets, and menus. “Hands on” Exec Chef position. Control and forecasting of P and L budget, monthly and annually, and labor control.

Hotel Menage, Anaheim, Ca 2011–2013

Hotel and American Tavern Eatery and Drink

Executive Chef/Food and Beverage Manager

Responsible for menu planning, daily specials, ordering, quality control and cost control. Supervised both front of house and back of house, hiring, trained cooks, made schedules, tracked inventory of products, conducted employee evaluations. “Hands on” Exec Chef position. Control and forecasting of P and L budget monthly and annually, and labor control.

The Atrium Hotel, Irvine, CA 2009–2011

Business Hotel and Water Fall restaurant

Executive Sous Chef

Responsible for menu planning, ordering, quality control and cost control. Supervised cooks, made schedules, tracked inventory of products, conducted evaluations. . “Hands on” Exec Sous Chef position. Control of P &L, labor costs, and costing of all menu items.

TYLER KOTTA PAGE 2

THE RESORT AT PELICAN HILL, Newport Beach, CA 2007 – 2009

A Five Star Full-Service Resort

Executive Sous Chef

Significant part of the opening team that opened the Pelican Grill and the Andrea. Responsible for menu planning, ordering, quality control and cost control. Supervised cooks, made schedules, tracked inventory of products, conducted evaluations. Worked under Jean Pierre Du Bray (formerly of Ritz Carlton, San Francisco).

• Significant contributing member of opening team.

• Replicated the style of the executive chef with consistency.

• Earned the respect of the staff.

MIREPOIX, Windsor, CA 2006 – 2007

French Bistro

Sous Chef

Developed recipes, ordered freshest of products, prepped and maintained inventory. “Hands on” Sous Chef position. Zagat rated and won a Michelin star, as one of Sonoma County’s Best Restaurant. Cooked under Chef Mathew Bousquet. (James Beard Participating Chef)

• Significant member of team that attained Zagat rating for restaurant.

• Created a “special” daily.

• Attained excellent knowledge of French wines by years and regions.

PARK AVENUE CATERING, Rohnert Park, CA 2001 – 2006

Largest catering company in Sonoma County

Site Lead Chef

Hired as Pastry Chef and supplied all desserts for the company and was responsible for monthly inventory, menu planning and products. As Site Chef, was responsible to lead a staff of chefs and cooks and provide for site to be cleaned. Supervised all wait staff.

•Successfully catered annual events such as National Croquette Tournament, which drew 2,000 people, and Hewlett Packard Corporate events.

•Catered Kosher weddings and Passovers, which required a Koshered kitchen.

•Was promoted to Lead Site Chef.

PEARSON & CO., Santa Rosa, CA. 1999 – 2001

Privately owned gourmet deli and catering business

Pastry Chef

Responsible for inventory, ordering, menu planning, preparing desserts to fill dessert display

case, prepared desserts for off-site catering, controlling food costs, and recipe development.

• Created all of the company’s dessert recipes,

• Won Double Gold Medal for English Toffee, Sonoma County Harvest Fair (Best in Show and

Gold Medal).

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VOIGNIER, San Mateo, CA 1995 – 1999 Fine dining Mediterranean restaurant

Pastry Chef

Worked with Pastry Chefs, Patrick Brown, and Executive Chef Gary Danko (formerly of Ritz Carlton, San Francisco). Responsible for supplying restaurant with desserts and production of ice cream and gelato. Did ordering of supplies, worked the line during dinner service. Assisted cooking instructors in Viognier Cooking School. Took classes with many chefs to further credentials in the field of cooking.

• Took classes with Julia Childs, Gary Danko, Marcus Samuelson, and Martin Yang.

• Took special cooking classes in chocolate, candy making, ice cream, gelato, and sorbets.

FOUNTAIN GROVE INN, Santa Rosa, CA 1994 – 1996 A luxury hotel and restaurant

Lead Cook I, Assistant Pastry Chef

Worked all of the cooking positions, grill, Sauté́, Pastry, Expo and Pastry. Prepped and worked the Sunday Brunch, made omelets to order in front of guests. Ordered monthly inventory, butchered all the meats and worked hot lines. Worked with Lloret Patzwald (James Beard winning Pastry Chef/Master Baker), as her Assistant Pastry Chef

EDUCATION

California Culinary Academy, AA, Culinary Arts – 1998

Santa Rosa Junior College, AA, General Education – 1997

TRAINING / CERTIFICATION

Culinary Arts AA– Certified Serve Safe manager and Proctor, Houston Food Handler’s License, CPR Certified

Computer Skills: MS Word, Excel, Outlook, Focus, Kronos, Micros, SAP

AWARDS

Dining Quality Service Awarded 2014-2018 Walnut Village

Third Prize in regional Sysco Cooking Competition 2012

Gold Medal and Best in Show 1997–1998 Sonoma County Harvest Fair, for Toffee and Cheesecake

Dear Sir:

I am very interested in the position of with your company, which I saw advertised the other

day. My culinary, Restaurant Manager experience combined with my diploma in Culinary Arts makes me an exceptional candidate for this position. I have the real potential to become a key member of your facility.

As a chef and Restaurant Manager for the places I have worked; I prepared and provided delicious, tempting, and nutritious food for regular diets, and specific dietary restriction. I managed both FOH and BOH. I am highly skilled in inspecting, selecting, and making use of fruits, poultry, vegetables, meats, and fish to create food items in keeping with employer specifications. In addition, I have a demonstrated ability to train line cooks on technique and utilization of products and able to ensure that inventory is stocked with fresh ingredients.

Furthermore, I possess a professional appearance, and capable of maintaining high standards

of sanitization, health and safety. I have extensive knowledge of P&L reports, quarterly and annually, along with labor budgets. My enclosed resume will provide you with complete details

of my qualifications and skills.

I’m excited about putting my culinary skills to work with company. If you have any questions

in the interim, please contact me at 707-***-****. Thank you for your time and consideration.

Sincerely,

Tyler Kotta

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