Executive Chef Lead Cook

Eddie Hunter

Oakland, CA ***** ************@*****.*** 510-***-****

Work Experience

Executive Chef

Cal State Eastbay University- Hayward,CA

April 2021 to current

Annual Sales at 144,000 a year

Brought Sales up from making 300 hundred a day to a 1000

Manage a team of 4 people

Brought food cost from 34 percent to 29 percent

Lead Chef

Google - Sunnyvale, CA

July 2016 to March 2021

•Annual Sales Volume: 2,000 meals a day

•Recruited by former Executive Chef from PF Chang's

•Managed a team of 35 Focused training on knife skills and cooking skills resulting in a dramaticimprovement (Reason for leaving: Recruited by former EC at PF Chang's to help out until finding next opportunity - Romano's)

Executive Chef

Epicurean Group - San Francisco Bay Area, CA

November 2013 to April 2016

•Annual Food Budget: $1.5 Million (Equivalent to $5.0 million Sales)

•Trouble Shooter sent to locations to address training, sanitary, food presentation and quality issues• Achieved 29% Food Costs vs. 35% Target by reducing waste, training, forecasting and inventory management

•Increased Sales from 70% of customers eating at the location restaurant to over 90% eating there bychanging menu to made-from-scratch and training team to improve quality and consistency

•Responsible for extending contract from 3-year term to 5-years due to improved quality and customerintake

•Improve Health Score from 70 to 94 within one year through training, focus and implementingprocedures (Reason for leaving: Quality of Life - Working multiple positions at multiple sites with no time off)

Lead Cook / Trainer

Epic Steakhouse - San Francisco, CA

April 2011 to October 2014

•Annual Sales Volume: $8.0+ Million

•Hired in as Line Cook, trained on all stations, promoted to Lead Cook and Trainer after 5 months,

•Became Lead Trainer for all positions including Sous Chefs and those that went on to become ExecutiveChef (Reason for leaving: Recruited by Executive Chef at Epicurean)

Lead Cook / Supervisor

Epic Steakhouse

May 2011 to January 2013

Hayward Farmhouse (Restaurant closed due to not getting liquor license)

Lead Cook / Trainer

PF Chang's - Dublin, CA

June 2005 to March 2010

•Annual Sales Volume: $3.0+ Million

•Hired in as Prep Cook, promoted to Lead Prep Cook, promoted to Lead Cook / Trainer after 10 months• Trained all new chefs in kitchen - Recognized as having the best knife skills in the restaurant (Reason for leaving: Recruited by Executive Chef at Epic Steakhouse and then Epicurean)

Education

A.A. in Annual Sales Volume

California Culinary Academy - San Francisco, CA

April 2019

Skills

•Cooking

•Culinary Experience

•Profit & Loss

•Restaurant Experience

•Kitchen Management Experience

•Labor Cost Analysis

•Financial Analysis

•Catering

•Pricing

•POS

•Accounting

•Budgeting

•Inventory Control

Certifications and Licenses

ServSafe

ServSafe

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