Executive Chef

JOHN LINN ANDERSON

480-***-**** Cell

PROFILE ***********@*****.***

Well-traveled, charismatic leader with diverse food and beverage experience encompassing banquets, hotel, nightclub, fine dining, and casual high volume. Background in engaging culinary culture building through hands-on coaching and mentoring. Specializing in developing venue and corporate branding with coinciding systems that maximize productivity and profitability without compromising quality. SKILLS

● Scratch menu creation of gastronomically diverse precision production items

● Confectionery Arts

● New Restaurant Set-up

● Budgeting

● Process Improvement

● Guest Relations

● Shift Execution

● Risk Management

● Safety and Sanitation

PROFESSIONAL HIGHLIGHTS

● Cuisines: Mediterranean, Southwestern Tex-Mex, Mexican, French and Italian

● Specialties: creating delectable menus utilizing “farmer’s market” ingredients and world cuisine techniques and confectionary arts

● Created a visionary concept restaurant in 2010 called BODO (2017 has 7 BODO’s in Lebanon)

● Expert in implementing cost saving techniques

● Certified in Premier Food Safety (2009)

● Developed a line of dietetic chocolates and specialty chocolate treats

● Trained under talented and award winning chefs (all are references)

● Worked under Vincent Guerithault for a 3 year period when his Restaurant was #23 in the world as rated by Ford

EXPERIENCE

INTERNATIONAL ~ Corporate Leadership April 2010 to August 2012 BREAD REPUBLIC SAL Beirut, Lebanon

Corporate Chef

● Monitoring quality control at 5 properties while creating menu items within corporate margins

● Streamlined Bread Republic’s company formulas for easy replication

● Implemented portion control and sanitation to lower food costs by 16% FORTY TWENTY SAL Beirut, Lebanon

Corporate Executive Chef

● Cultivated a multi outlet kitchen using only 64 ingredients for “The Speakeasy” & “BODO” in Hamera

● Collaborated with a team to create corporate branding in creation of company projects

● Kept food costs between 18% -24%

MYBAR & MYWATERFRONT SAL Beirut, Lebanon

Corporate Executive Chef

● Menus ran a constant 18% (0.5% variance) food cost

● Designed two food outlets while purchasing all wares and equipment within budget

● Authored menus and executed multiple wine dinners TOMA FOOD SAL Beirut, Lebanon

Corporate Executive Chef

● Within budget designed and created, “Los Primos (Hamra)” & “Bar Louie by the Sea (Jiyeh)

● Restructured a world menu for “Bar Louie (Gemmayze)” to a 17% food cost

● Created a MS Excel tracking system for all expenses DOMESTIC ~ Functional Culinary

Over 30 years practical culinary experience in a variety of venues with a wide array of cuisines and equipment. Connoisseur of flavor and ever evolving cooking methods. Skilled multi-tasker committed to production excellence and satisfying diverse customer tastes. Colorado and Pacific Northwest July 2017 through October 2020

● Elk Creek Ranch, Chef

● Hotel Summit View Restaurant at Dao House Resort, Executive Chef

● Dickerson’s, Lead Cook

● Alice’s Kitchen, Lead/Flattop Cook

● Emerson, Cook

● Daniel Joly CMC, Maribelle, Lead Cook

● Opus, Pastry Chef/Chef de Cuisine

● Gyro Spot, Manager/Cook

Arizona July 2009 through April 2017

● Salty Sow, Brunch Chef

● Coastal Hospitality, Temp Chef Aramark/Sodexo

● Loves Love LLC (Chico Maio), Lead Cook

● Mora, Cook

● TK Cobb Enterprises, Consultant/Cook

● Naya Mediterranean, Chef/Manager

● Barrio Cantina & Grill, Chef/Kitchen Manager

● Theodore Hotel, Lead Cook/Decorator/Baker

ACHIEVEMENTS

● 2010 Chef/Kitchen Manager for Barrio Cantina & Grill when awarded Best New Restaurant by Phoenix Magazine

● 2010 Arizona Taco Festival Grand Champion representing Barrio Cantina & Grill

● 2010 Arizona Taco Festival Side Cart Winner for “Best Guacamole” and “Best Salsa”

● Exclusive menu design for several restaurants

EDUCATION

SCOTTSDALE COMMUNITY COLLEGE

Fall 1990 – Summer 1993 Scottsdale, AZ

● Liberal Arts Degree / Art Concentration

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