Food Service Executive Chef

Nancy Burgos-Jackson www.linkedin.com/New in/nancy-York, nancyburgosjackson@NY burgos-10037 jackson-• 917-***-****/ Executive Chef / Food Service Director

Known for elevating food service concepts through innovative recipe creation, meticulous attention to detail, and commitment to quality and presentation.

Growth-initiatives career overseeing managing understanding and delivering and focused to food passion all drive exceptional of aspects and costs, culinary for business resourceful delivering inventory, of trends customer food growth preparation, and exceptional professional and service. and dedication kitchen maximize dining menu with to resources exceeding market 25+ experiences. development, years presence to guest of optimize Adept experience and expectations. across at culinary/efficiency leading assigned in formulating Skilled kitchen high-and regions. performing in profitability. operations. exceeding and Distinguished executing kitchen business Well-Possess teams versed strategic culinary targets deep and in

• • • • Client Sales/Food/Food Management Service Marketing Product, Service Operations & Market Satisfaction Cost Controls Analysis & Areas of Expertise

• • • • Budgeting Business Risk Profit Optimization Assessment & Revenue Development & Finance & Mitigation

• • • • Relationship Team Strategic Vendor Building Sourcing Planning Management & Leadership & & Negotiating Execution Career Experience

Executive Chef, JC Food Inc., New York, NY 1998 – Present Design while hygienic Implement scheduling professionally meetings Key Accomplishments: infusing and with and curate allergy and parents with compliant innovation payroll monthly guests, labeling to address kitchen administration into parents, menus and culinary concerns. food operations. to and ensure school dating offerings. for diverse nurses Spearhead seamless procedures Enforce and to provide workforce appetizing stringent planning to safeguard exceptional sanitation and food management. execution well-offerings. dining and being experiences. food Create Address of of catering safety patrons. and allergies protocols Engage develop and Prepare special in and new to meaningful employee maintain interact recipes, events.

● ● ● ● ● ● Minimized Optimized Successfully habits. Mentored strategies. Developed satisfaction. Spearheaded culinary Additional preferences seasoned inventory waste well-taught Veggiecation rounded and teaching children and of management controlled young novice experience and program the participants. balanced costs, staff joys and at at members of whiling efficiency multiple cooking prominent menu, managing Private in by contributing and culinary ordering summer instilled Independent inventory techniques, food, camp to love enhanced supplies, levels. for Schools for vegetables food five and in dining consecutive presentation, New small-York by experience wares. fostering City, years and NY. healthy and food by impacting customer ordering eating Education

Degree in Hotel & Restaurant Business Management New York city Technical College, New York, NY Languages

Spanish (Fluent) Spanish