Kitchen Manager, Cook, Chef
Resume:
EXPERIENCE
Executive Chef
August **** - Present Thornton Winery, Temecula, Ca
Chef/Facilities Manager
January 2018 - July 2021 Ridgefield Arena, Wildwood, MO Chef de Cuisine
April 2012 - December 2018 Fiddler's Green Restaurants/ Silvergate Yacht Club, San Diego, CA
Sous Chef
January 2011 - March 2012 Proper Gastro Pub, San Diego, CA
•Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing.
•Trained kitchen associates on fundamentals of good cooking and excellent plate presentations.
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Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
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Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
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• Drafted catering menus for weddings, parties and banquets.
Managed and coordinated multiple projects while ensuring timely completion.
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• Performed general maintenance and repair
Developed departmental objectives, budgets, policies, procedures and strategies.
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Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
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Standardized recipes and portion sizes to improve consistency in food quality.
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Enforced appropriate work-flow and quality controls for food quality and temperature.
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Implemented cost-effective recipes and techniques to reduce food costs.
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• Created recipes that highlighted the use of fresh, local ingredients. Wrote weekly schedules according to business and projected goals for labor dollars.
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CONTACT
*********@*****.***
Yuma, AZ 85364
CAREER OBJECTIVE
Creative professional with culinary
experience in a variety of upscale
restaurants, hotels, yacht clubs, and
casinos. Proven record of success in
creating innovative menus, leading staff
teams, and managing kitchen operations.
Proficient in culinary trends and menu
development, as well as in cost analysis,
budgeting, and recipe development.
Fine-tuned problem-solving skills
involving creative thinking and
collaboration with co-workers.
MARK COUCH
EXECUTIVE CHEF
Executive Chef
January 2010 - December 2010 Knotty Barrel, San Diego, CA Sous Chef
May 2008 - December 2009 SÉ Hotel, San Diego, CA
Executive Sous Chef
March 2007 - April 2008 Six Plares Wine Bar, Durham, NC Identified ways to improve efficiency in operations and implemented process changes.
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• Provided efficient and courteous service to customers at all times.
• Operated and maintained equipment and reported malfunctions. Guided kitchen personnel in line cooking, food preparation and dish plating.
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• Assisted head chef in creating new dishes and menu items.
Analyzed customer feedback and implemented changes to improve customer satisfaction.
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Designed and implemented training programs for new and existing kitchen staff.
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Implemented budgeting plans, tracked financials and inventory, and identified areas for cost savings.
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Coordinated kitchen workflows, fostering swift service and high- quality food preparation.
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Developed new recipes, menus, and food concepts to promote sales.
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Hired and coached new personnel in restaurant and kitchen standards.
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Monitored and controlled food and labor costs to support profitability.
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Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing.
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Trained kitchen associates on the fundamentals of good cooking and excellent plate presentations.
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Cooked or directly supervised the cooking of items requiring a skillful presentation.
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• Changed menu daily with fresh farm-to-table ingredients.
• Wine pairing
Monitored sanitation and safety standards, as well as local health regulations.
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EDUCATION
Bachelor of Science (B.S.) in Biology
June 1987
University of California at Irvine, Irvine, CA
SKILLS
• Creative Thinking
• Inventory Control
• Problem and Complaint Resolution
• Catering and Events
• Food Service Safety Training
• Verbal and Written Communication
• Organization and Prioritization
• Food Preparing, Plating and Presentation
• Create Recipes
• Budgeting and Cost Control
• Hiring, Training and Development
• Equipment Inspection and Maintenance
CERTIFICATIONS
• Fork Lift Operator
REFERENCES
Eric O'Connor — 127 West Social House
Executive Chef
******.******@*****.***
Ted Domville — Elodie Farms
Co-Owner/Operator
****@***********.***
Bobby Tat — Shamrock Foods
Account Executive
*********@*************.***
Colleague/ Friend
Friend/ Colleague
Colleague
Contact this candidate