Executive Chef Customer Experience

Jennifer E. Boukather

509-***-**** ~ ***********@*****.***

Professional Profile

Positive and creative professional with a strong sense of community involvement; experienced in generating solutions for internal and external customers in dynamic environments. Passionate about customer experience and managing multiple priorities implementing strong analytical skills.

Work Experience

Freelance Food Author - Chef

February 2011 – Current

Published food author, recipe content, and cookbook editor. Operations in blog/content production, SEO for websites, published food author. Contracted for weddings, special gatherings. Etc., for their chef needs. Plan, budget, and execute private dinners for high profile clientele.

Twig Bistro 2012-2014

Executive Chef

Regularly updated computer systems with new pricing and daily food specials. Strengthened the company's business by leading the implementation of food and labor projections. Scheduled and directed staff in daily work assignments to maximize productivity. Built sales forecasts and schedules to reflect desired productivity targets.

Zesta Cucina 2009 – 2010

Executive Chef

Menu design, seasonal menu creation, recipe development; training staff daily for food consistency and reduction of waste, monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Counseled and disciplined staff when necessary.

Caribbean Casino 2007 - 2009

Kitchen and front of house manager

Supervised both front and back-of-house casino operations. Trained waitresses and cooks, scheduling, and Training staff daily for food consistency and reduction of waste, and ensured proper cleanliness was maintained in all areas of the bar and front of the house.

Bellevue Club- Bellevue 2003-2007

Chef de Cuisine

Managed 5 diamond/4-star luxury hotel with multi-food outlets. Oversaw daily functions for all restaurants; managing over 50 staff members. Menu design, seasonal menu creation, recipe development. Training staff daily for food consistency and reduction of waste, and ensuring proper cleanliness was maintained back of house operations.

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