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Customer Service Executive Chef

Fairfax, VA
May 26, 2024

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A Culinary Management professional with over twenty years of operations experience encompassing culinary arts, management, coaching, vendor relations, training, cost management and facility build- out. Possesses excellent leadership skills and business acumen. Seeks to be a partner with an organization where my knowledge, skills, and experience will add value to the goals and mission of improving intellectual capital, customer service and financial performance PROFESSIONAL EXPERIENCE

Directs the operations of the restaurant.

Reviews P&L statements and other financial reporting tools and reconciles discrepancies.

Monitors effectiveness of unit themes, menus, and pricing.

Maintains awareness of airport volume and activities and incorporates it into business planning.

Assured compliance with brand and/or franchise requirements.

Facilitates Customer Service and Food Sanitation Training.

Manage relationships with airport and local regulatory representatives.

Provides overall guidance and coaching to employees.

Selects and develops management talent for future leadership opportunities.

Develops policies and procedures.

Manages employee relations and conflict resolution. EXPERIENCE

08/2022-10/2023 Coconuts Bar and Grill Executive Chef Supervise day-to-day kitchen operations. Streamline inventory process to speed up deliveries during operations’ busiest hours. Collaborate with a marketing specialist to produce videos and blog posts about dishes and featured items on the menu. Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Maintained high food quality standards by checking delivery contents to verify product quality and quantity. Utilized culinary techniques to create visually appealing dishes. Participated in food tastings and taste tests. Developed new recipes and flavor combinations to enhance customer dining experience. Implemented successful cross-marketing strategies such as food and wine pairings. Modified recipes to accommodate dietary restrictions and allergies. Developed and remained accountable for safety, quality, consistency, and adherence to standards. Disciplined and dedicated to meeting high-quality standards. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. Developed close relationships with suppliers to source the best ingredients. Implemented food cost and waste reduction initiatives to save money. Requisitioned food selected and developed recipes and standardized production recipes for consistent quality. 09/2021-07/2022 The Kitchen Bar and Bistro - Executive Chef Led a team of culinary professionals in a scratch-based kitchen, ensuring culinary excellence and adherence to food safety standards. Implemented innovative menu changes resulting in an increase in customer satisfaction. Managed food and labor costs, reducing expenses by 10% and increasing our profitability. Implemented training programs to enhance culinary skills and improve productivity. Collaborated with suppliers to source high-quality ingredients while maintaining cost-effectiveness, resulting in a decrease in food cost. 07/2019-08/2021 ChurchHill Variety- Partner/ Executive Chef Developed daily kitchen schedules to improve workload distribution and maintain individual goal achievement. I was able to increase employee retention by 30%. Organized recipes and staff preparations for the company. Scouted and trained young chefs from local high schools and surrounding areas to create unique monthly dishes, increasing sales of specialized dishes. Updated the menu seasonally based on the ingredients available. Managed inventory as well as managing the food and labor cost. 07/2018-05/2019 Mirador Restaurant-Executive Chef

Motivated Executive Chef with over 22 years of culinary expertise. Recognized for assessing operational needs and developing solutions to save costs, improve revenues, and drive customer satisfaction. Resourceful and well-organized with excellent leadership and team building record. Last 4 years were spent actively participating and designing kitchens and restaurants in a million dollars hotel expansion, while still managing and maintaining a fiscally responsible operation. Mirador is recognized by guests and peers as a premier restaurant overlooking the ocean front.

08/2015-2018 Elite Hospitality Management – Owner/Executive Chef Leveraging vendors as our storage location versus having to store all products on size Vendor storage capacity is larger, partnership agreements enabling split quantity deliveries Internal agreements with vendors to purchase min quantity on a schedule basis Intern cutting cost of purchases on wholesale and monthly quantity agreements Enriching professional experiences Everyday coaching and timely, productive feedback High-quality learning and development opportunities 08/2012-2015 Concessions International- St. Thomas, VI- Kitchen Manager Supervise the functions of all food and beverage employees. Assist with staffing activities which included interviewing, hiring, employee orientation, performance appraisals, coaching and disciplinary action. Responsible for coordinating and supervising presentation and service of food and beverage products and ensuring the highest quality of service. Establish standardized costs for recipes and buffets. Manage operating costs to achieve maximum profitability. Follow and monitor safe food handling, cleaning, and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit. Equipment upgrades from removal, purchase and installation.

9/2003-Present Smooth Kreationz, LLC-Owner

Goal-driven Graphic Designer successful at applying technical skills to create art to inform and engage customers. Clear communicator and collaborative team player with eye for detail and skilled in desktop publishing tools and graphic design software. Maintains technical knowledge by attending design workshops, reviewing professional publications and participating in professional societies.

10/2001-01/2002 SOMEONE’S IN THE KITCHEN-Jackson, MS- GOURMET Chef Designed daily menus. Placed product orders to maintain par levels. Maintained equipment in accordance with established operating procedures. Cooked in an exhibition kitchen in front of a live audience daily. Organized and taught cooking classes. Performed on and off premise catering 09/2000-09/2001 BRUNO’S ECLECTIC CUISINE-Jackson, MS Chef de Cuisine

Assisted in the build-out of Bruno’s restaurant. Designed employees’ handbook and inventory order guides. Established standard recipes and assisted with menu costing. Trained employees on all kitchen stations. Supervised daily kitchen operations. Established proper sanitation guidelines and temperature logs. Conducted food and beverage inventories. Assisted in wine classes with certified sommelier 01/1999-07/2000 SHIMMEL’S FINE DINING & COCKTAIL-Jackson, MS Trained employees on all stations. Assisted chef with all on and off premise catering. Expedited fine dining cuisine with industry time management standards. Maintained safe and sanitary equipment and kitchen facilities. Attended monthly managerial meetings. Supervised dining and kitchen staff. Applied hands on techniques in all areas of the restaurant with safe and proper industry procedures 11/1998-09/2000 GOVERNOR’S MANSION OF JACKSON, MS- Jackson, MS On-Call Catering Cook

Assisted Chef Luis Bruno in all functions of on and off premises catering. Assisted in Inauguration Ceremonies of Former Governor Ronnie Musgrove.

08/1993- 09/1998 TONY ROMA’S- Miami, Fl

Assistant Kitchen Manager/Certified Corporate Trainer Opened 15 stores throughout the United States. Trained employees on all kitchen stations. Supervised daily kitchen operations. Established proper sanitation guidelines and temperature logs. Conducted food and beverage inventories.

05/1992-06/1993 GRAND PALAZZO HOTEL- St. Thomas, USVI Breakfast Cook

Operated breakfast line. Worked at all a-la-carte stations. Worked with banquets and catering divisions. 02/1992-06/1993 BOLONGO BEACH RESORT- St. Thomas, USVI Sous-Chef

Worked in a Caribbean Lobster House restaurant. Assisted executive chef with kitchen supervision. Responsible for setting up the dinner line. Cooked on all stations. 01/1990-06/1993 Hyatt Regency- St. John, USVI

Various Food Service Positions

Assisted in all areas of the kitchen. Worked in In Room Dining. Worked as server banquet server EDUCATION

University of the Virgin Islands, St Thomas 2012 -2015 Major: Business Administration, Hospitality and Tourism Management ANTONELLI COLLEGE, Jackson, MS 06/2001-12/2001

Graphics Design

HINDS COMMUNITY COLLEGE- Jackson, MS 09/1998- 09/2000 Culinary Arts, Hotel &Restaurant management, and Tourism & Hospitality Industry. SELECTED ACHIEVEMENTS

2nd Place in The Louisianna Seafood Cook-Off- June 27

ACF Certified Executive Chef 2013-present

Servsafe Certified 2018

Servsafe Alcohol Certified 2018

United States Virgin Islands Culinary Team 2009-2011

Rated Top Kitchen of Jackson, MS (Someone’s in the Kitchen) 2001

1st place, Star Chef of Jackson, MS 200*****-****


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