Sacramento, CA *****

916-***-****

ad1h12@r.postjobfree.com

Kyle Pfister

ABOUT ME

I am passionate, not only about cooking, but about developing an unprecedented atmosphere and serving unique experiences through the food I share with people, friends, and patrons alike. I have years of experience working different positions in kitchens; giving me the insight to work with a multi-faceted perspective. I thrive in fast-paced, high pressure environments, and enjoy cultivating an efficient and healthy workplace that produces only the highest quality of dining experiences.

Hospitality is key.

EXPERIENCE

Hamsa Cooking- Executive Sous Chef/ Dietary Specialist(seasonal)

May 2023-Present

Kosher

●Working to build a business providing outstanding and beyond exceptional food service and experience for seasonal summer camps.

●Focused on culture, and the dietary needs of all campers and staff as well as a safe environment for all

●helping to create a learning experience for international students coming to America for work experience

●Costing,templogs, weekly reports, etc.

●Managed 15 Employees

●Served breakfast, lunch, and dinner for 450+

●Menu development

Steamboat Ski Resort- Head Chef of Ragnars (seasonal)

November 2022-April 2023

Nordic faire

●Developed new menu items/ specials as well as retaining the renown original menu

●Daily inventory/ordering

●Off-site/ catered events

●Scheduling, costing,templogs, weekly reports, etc.

●Managed 20+ Employees, 200+ diners a day

Kasbah- Sous Chef

September 2021- On call

Sacramento, California

Mediterranean Cuisine

●Daily food preparation to ensure quality and freshness

●In charge of inventory, ordering, scheduling

●Expedite and touch tables creating a family feel and camaraderie

Camp Kalsman- Chef De Cuisine (seasonal)

June 2022- On call

Seattle, Washington

Kosher

●Created a daily dietary program for a Kosher camp for over 400 individuals for a span of 3 months

●Maintaining inventory and ordering

●Scheduling

●Planning events and organizing them accordingly

37 Korean Eatery- Executive chef/ partner

October 2020- October 2022

St. George, UT

Traditional Korean

●Created and designed a restaurant from the ground up

●Staffed and managed a group of 25 employees

●Managed payroll and scheduling

●

We decided to close the restaurant for other opportunities and the underlying hardships of Covid.

Locked Barrel — Chef de Cuisine

September 2018 - March 2020

Sacramento, CA.

Bar fare

●designed seasonal menus on a weekly basis as well as curating a menu for catering and large groups for fine dining meals

●Ordering,inventory, scheduling

Canon — Line Cook

August 2018 - August 2019

Sacramento, CA.

Farm to fork

●Assisting in creating a weekly rotating menu

●Daily food preparation to ensure quality and freshness

●Fermentation projects

Beast and Bounty, Block Butcher Bar, and Low Brau — chef

May 2018 - July 2021

Sacramento, CA.

Farm to fork

●Butcher - broke down multiple whole animals such as chicken, duck, lamb, pig, etc. (also made charcuterie)

●Baker - prepared doughnuts, fresh burger buns, parker rolls, and pizza dough daily

●Line cook

Amaro — Sous Chef

December 2016 - January 2018

Italian cuisine

●Maintained scheduling and food orders

●Inventory and ordering daily

●Menu development

REFERENCES:

Tanya Azar- chef/owner of Kasbah

Contact info:1-916-***-****

Jeremy Katz- Executive chef of Camp Kalsman

Contact info: 1-650-***-****

Jesse Parra- Chef at Hawks Provisions

Contact info: 1-530-***-****

Mchael Mac- Chef/ owner of Hamsa Cooking

Contact info: 1-954-***-****

EDUCATION:

High school- Rio americano High school

Graduated 2007

CIVITAS- 4 year interdisciplinary program focused on social science and enriched knowledge of citizenship

RAHS Raides Athletic team

College- American River College

Culinary arts Associate's degree

Commercial music program

CERTIFICATIONS:

Servsafe California food handlers card

Certificate in Allergy & Immunology- Colorado 2023

Certified food manager- 360 training 2022

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