Executive Chef Kitchen Staff
Resume:
Medy Serawi
Miami, FL *****
****.******@*******.***
** ***** *** **** ** culinary experience; started back in 2002 Germany and worked in many different cuisines including Spanish, Italian, German and American Was a part of opening and developing new concepts including family business Authorized to work in the US for any employer
Work Experience
Executive Chef Partner
Bulla Gastrobar - Spanish cuisine - Miami, FL
March 2020 to Present
• Managed a team of 18 kitchen staff members, providing training, guidance, and performance evaluations
• Ensured consistent quality of food preparation by implementing standardized recipes and cooking techniques
• Maintained inventory levels and controlled costs through effective ordering and stock management
• Collaborated with suppliers to source high-quality ingredients while optimizing costs
• Implemented strict sanitation standards to ensure compliance with health regulations
• Developed and maintained positive relationships with customers, addressing their dietary preferences and special requests
• Led menu planning meetings to discuss new dishes, specials, or modifications based on customer feedback
• Oversaw the organization of kitchen operations to maximize efficiency during peak hours
• Coordinated catering events for large parties or corporate functions, ensuring timely delivery of meals
• Trained kitchen staff on proper food handling procedures to maintain safety standards at all times
• Implemented cost-saving measures such as portion control strategies without compromising quality or customer satisfaction
• Conducted regular inspections of equipment to identify maintenance needs or potential hazards
• Collaborated with front-of-house staff to ensure smooth communication between the kitchen and dining area
• Participated in industry conferences or workshops to stay updated on emerging culinary trends
• Managed food waste reduction initiatives by implementing efficient production processes Executive Chef
E11EVEN ROOFTOP - Miami, FL
March 2016 to March 2020
• Created and executed innovative menus, incorporating seasonal ingredients and culinary trends
• Managed a team of 15 kitchen staff members, providing training, guidance, and performance evaluations
• Ensured consistent quality of food preparation by implementing standardized recipes and cooking techniques
• Maintained inventory levels and controlled costs through effective ordering and stock management
• Collaborated with suppliers to source high-quality ingredients while optimizing costs
• Implemented strict sanitation standards to ensure compliance with health regulations
• Developed and maintained positive relationships with customers, addressing their dietary preferences and special requests
• Led menu planning meetings to discuss new dishes, specials, or modifications based on customer feedback
• Oversaw the organization of kitchen operations to maximize efficiency during peak hours
• Coordinated catering events for large parties or corporate functions, ensuring timely delivery of meals
• Trained kitchen staff on proper food handling procedures to maintain safety standards at all times
• Implemented cost-saving measures such as portion control strategies without compromising quality or customer satisfaction
• Conducted regular inspections of equipment to identify maintenance needs or potential hazards
• Collaborated with front-of-house staff to ensure smooth communication between the kitchen and dining area
• Participated in industry conferences or workshops to stay updated on emerging culinary trends
• Managed food waste reduction initiatives by implementing efficient production processes Chef de Cuisine
E11EVEN MIAMI - Miami, FL
February 2014 to March 2016
• Creating menus, Daily specials, and planning for Events
• Maintaining the food cost
• Ensuring the highest food quality and guests service
• Hiring, Training and Supervising the kitchen staff
• Performing monthly inventory
Chef de Cuisine
Nordstrom - American French Cuisine - Miami, FL
January 2012 to January 2014
Nordstrom Café Bistro, Dadeland Mall Miami, Fl
Part time events
Versace Mansion - Miami, FL
2014 to 2014
Part time events
Executive Sous Chef
Por Fin - Spanish Fine dining - Coral Gables, FL
September 2008 to December 2011
Education
Associate in Business Administration
Miami Dade College - Miami, FL
2010 to 2012
Associate in Computer Engineering
Miami Dade College - Miami, FL
2010 to 2011
Associate in Culinary arts
Kochschule - Stuttgart, DE
2001 to 2002
Skills
• Chef
• Team Player
• Restaurant experience
• Inventory control
• Management
• Culinary experience
• POS
• Menu Planning
• Banquet Experience
• Catering
• Kitchen Management Experience
• Profit & Loss
• Labor Cost Analysis
• Computer Networking
• Food Preparation
• Food Safety
• Supervising Experience
• Leadership
• Food Production
• Restaurant Management
• Food Service Management
• Event Planning
• Purchasing
• Forecasting
• Conflict management
• Kitchen management
• Microsoft Word
• Microsoft Excel
• Microsoft Outlook
• Management
• Sanitation
• Cooking
• Organizational skills
• Knife skills
• Leadership
• Restaurant experience
• Time management
• Culinary experience
• Profit & loss
• Labor cost analysis
• Menu planning
• Food preparation
• Hospitality
• Food safety
• Team management
• Kitchen experience
• Guest services
• Forecasting
• Analysis skills
• Inventory control
• Event planning
• Purchasing
• Problem management
• Catering
• Communication skills
• Food service
• Restaurant management
• Food service management
• Food production
• Food management
• Supervising experience
• Hotel experience
• Social media management
• Cash register
• Computer networking
• Bilingual
• Writing skills
• English
• Microsoft Office
• Hospitality management
• Fine dining experience
• Employee evaluation
• Expediting
• Computer skills
• Butchery
• Budgeting
• Food handling
• Food industry
• Banquet experience
• Team development
• Food safety
• Food preparation
• Food industry
Certifications and Licenses
ServSafe
Food Handler Certification
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