Executive Chef
Resume:
Roger Wang
Dallas, TX **248
**********@*****.***
CAREEER SUMMARY
Procuring a position that requires strong organizational skills, precise communication and an open mind for food within a group that has the opportunity for gaining knowledge and the possibility for growth
TECHNICAL SKILLS
Operating Systems/Networking/BackOffice:
MS Windows 2000
MS Windows 95/98
MS Windows 10
MS Office
Mac
EXPERIENCE
Imperial Fizz – Ramble Room
Jan 2024 – Aug 2024
Sous Chef / Full-Time
Worked directly with the Executive Chef and Corporate Chef creating new menu items, managing labor, food costs, and all other costs involved in the continued success of the establishment. Maintained and corrected mechanical issues in the kitchen when needed and allowed. Aided to refine current recipes. Worked directly with purveyors ensuring the best quality of goods for service.
The Village – La Mina - Meridian
Sept 2023 – Jan 2024
Working with culinary director and chefs creating new and exciting dishes. Continuing to uphold the daily needs of sanitation, product usage, cleanliness, organization and establishment standards. Aiding in product loss and recipe adherence.
Harwood Hospitality
May 2023 – Sept 2023
Executive Chef / Full-Time
Worked as the Executive Chef of Elephant East within the Harwood Hospitality Group. Working with the Corporate Chef, reorganized the restaurant, setup ordering guides, prep guides, station checklists, inventory guides, recipe costing, recipe plating guides, allergen guides, etc etc. Was in charge of keeping the food cost within budget and keeping labor as low as possible. Worked with several privately owner Asian markets to procure specific products we needed for the daily operations of the establishment.
Vype Vapor / Superstar Brands
Sept 2022 – April 2023
Working as National Sales Manager covering North America for tobacco, vape, disposable, and smoke products. Oversaw national chain accounts along with wholesale and distribution centers. Worked with a number of distributors, wholesale, and manufacturers on different products to prepare them for distribution.
Harwood Hospitality
Nov 2021 – Sept 2022
Executive Chef / Full-Time
Worked as the Executive Chef of Elephant East within the Harwood Hospitality Group. Working with the Corporate Chef, reorganized the restaurant, setup ordering guides, prep guides, station checklists, inventory guides, recipe costing, recipe plating guides, allergen guides, etc etc. Was in charge of keeping the food cost within budget and keeping labor as low as possible. Worked with several privately owner Asian markets to procure specific products we needed for the daily operations of the establishment.
Pak Pao Thai Cuisine
Mar 2021 – May 2021
Sous Chef / Full-Time
Working directly with the Corp Executive Chef revamping the brand. Reorganization and the daily duties of the establishment include streamline the cooking, recipe adherence, recipe cost, ordering, inventory, hiring, training, weekly specials etc.
Harwood Hospitality
Oct 2019 – Dec 2020
Chef / Full-Time
Working in conjunction with the Executive Chef and Corporate Chef to streamline different locations within the company. Aiding with recipe adherence, cost control, researching new recipes, storage, organization, among other duties to streamline and uplift each establishment.
Enter The Bao – Legacy Food Hall
Nov 2017 – Sept 2019
Chef Owner / Partner – Full-Time
Oversaw daily operations pertaining to all aspects of the establishment. Menu development, R & D, procuring ingredients, recipe adherence, loss prevention, employee retention, inventory, payroll, hiring and terminating of employees. Also was the main point of contact for the stall when dealing with Legacy Food Hall Co. about any new changes, policies, procedures, or events. Worked with any and all purveyors to procure dry goods, proteins, seasonings, paper goods, and services.
NL Restaurant Group - Cedar Grove / Dallas, Texas
May 2016 – May 2017
Chef de Cuisine - Full-Time
Working directly with the Corporate Executive Chef with menu development, competitive pricing, food cost, ordering, inventory control, daily/weekly specials and labor. Keeping up with new trends to see if they may work at the establishment. Aiding in offsite banquets/events/catering.
Nordstrom - Bazille / Dallas, Texas
June 2015 - May 2016
Sous Chef - Full-Time
Worked directly with the Executive Chef, Regional Chef, and Regional Chef Apprentice to uphold product specs, ordering, recipe adherence, and product availability. Stayed up to date with new trends and cooking techniques. Worked to keep daily labor and food cost in line to company policies.
Frisco Gun Club / Frisco, Texas
March 2013 - June 2015
Executive Chef - Full-Time
November 2013 - March 2015
Executive Sous Chef - Full-Time
Managed the kitchen, private dining restaurant, and café in all aspects. Worked with purveyors on product availability, pricing, ordering pars, and deliveries. Aided Executive Chef with menu development/planning, product quality, pricing, ordering specifications, inventory, product pars, product preparation, scheduling, banquets, private events.
Nick and Sam’s Grill - Uptown / Dallas, Texas
December 2012 - November 2013
Executive Chef - Full-Time
Managing the restaurant in all aspects which includes: working with purveyors to lower pricing and improve product availability, menu pricing, recipe and menu adherence, developing and pricing of new menu items, developing and pricing of daily specials, developing and pricing of new menus, managing labor, recipe and menu training, overseeing private in-house events, corporate off-site events such as benefits or food shows, corporate training, establishment renovation projects and maintenance.
Aramark / Dallas, Texas
November 2011 - December 2012
Executive Sous Chef - Full-Time
Managing the daily operations for the café and sandwich shoppe which includes production, specials, quality assurance, station checks, ordering, waste management, and other daily routine checks. Aided in off-site banquets and events.
EatZi’s Market and Bakery / Dallas, Texas
April 2010 - September 2011
Sous Chef - Full-Time
Managing the daily operations for the market which includes production, chef specials, quality assurance, station checks, shift changes, ordering, customer service, and other daily routine checks. Worked on Chef Specials and tasting menu item for future items for the Chef Case and pricing and food cost of items. Aided in off-site banquets and events.
Charlie Palmer at the Hotel Joule / Dallas, Texas
October 2007 - April 2010
Sous Chef - Full-Time
Managed the daily operations of both the Restaurant and Banquet kitchens. Ensured food production and preparing all items used for service each and every day before opening. Would prepare items for service when ordered. Worked to master all stations of the kitchen; sauté, grill, garde manger, plancha(fish), and expo positions. Aided in monthly wine dinners, and private parties. Create daily specials for clientele when necessary. Administrative duties included monthly inventory, daily ordering, food cost, payroll, daily checkbooks, invoicing, and scheduling.
EDUCATION/TECHNICAL TRAINING
Art Institute of Dallas – Graduated (Associates Degree in Applied Sciences)
High School – L.V. Berkner High School – Graduated
References
Scott Romano
Executive Chef: Dry Creek Kitchen 323-***-****
Ruben Torano
Executive Pastry Chef: Adolphus Hotel 817-***-****
Star Hyunh
Fraud Claims Adjuster 214-***-****
Jae Ahn
Executive Chef: New York 917-***-****
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