Executive Chef Sous, Executive Chef
Resume:
RAY CHAPA
**** ***** ****** ****** ***.* Chicago, Illinois
raychapa01@gmail Cell: 224-***-****
PROFILE MOTIVATED, HARD WORKING, RELIABLE, AND PRODUCTIVE; PROVEN ABILITY TO DELIVER HIGH QUALITY WORK, EXCELLENT CUSTOMER SATISFACTION WITH THE
ABILITY TO COMBINE COST CONTROL, REVENUE GROWTH AND PROCESS IMPROVEMENTS THROUGH EFFECTIVE STAFF TRAINING AND MOTIVATION
EDUCATION
Dec 1994– Dec 1995 Cooking Academy of Chicago Graduation Date:December1995 Major in Culinary Arts Degree Overall GPA: 3.75
Chicago, IL
Sept 1993– Sept 1994 Cooking and Hospitality Institute of Chicago (CHIC) Major in Culinary Business Management Overall GPA: 3.50 Chicago, IL Sept 1991– Dec 1993 College of Lake County Graduation Date: December 1993 Major in Associate Arts Overall GPA: 3.35 Grayslake, IL. The Elison- (Sagora Senior Living) Niles, Illinois- July 2023 - Present Sous Chef, Duties Include Preparation of food, Assisting with Catering, Menu Planning, Inventory Control, Online Ordering, Compliance of Documentation of daily procedures,Checklist, and Task Assignments, Safety Compliance of Food and Chemical supplies, HACCP Control and Training. Mentoring people for improved performance. Assisting the Executive Chef where needed. Addolorata Villa- Sous Chef - (Compass- Unidine); May 2018- July 2023
(Senior Living) Duties include preparation of products, assisting in catering
, menu planning, Online ordering of products, Compliance documentation of daily procedures and recipes, check list, and task assignments. Safety compliance of food and chemical supplies, HACCP involvement and Training, Mentoring people for better performance. Assisting in Monthly and Weeking Audits, Overseeing personnel, Assisting the Executive Chef as needed. Wheeling, IL Chicago Botanical Garden (Part-Time) April 2013- Glencoe, IL.
(Under Sodexo Live\ Management Systems)Cook 2; Duties include culinary production work, daily prep, catering of events.
Recording of HACCP Temperatures, Recipe Development, Menu planning, assisting with ordering of production, maintaining company compliance, overseeing of personnel, performing monthly safety audits, mentoring personnel for training purposes.
Assisting Chef where needed.
Shiftgig/ LGC Staffing October 2014- Chicago, IL. Relief Chef
(Part-time) Involved in all aspects of the Culinary events. Whether in Corporate, College And University Dining, K through 12, Hotels, Health Care, Senior Living, Professional Sports events, Arena, Tourism, and leisure, Upscale dining, Casino, Catering, Weddings, and Parties. Duties Includes Preparation of products, Menu Developments, Inventory, Assisting of Online Ordering, Various Office Skills, Company Compliance, Training of Culinary Skills, Physical and Chemical Safety in the Workplace
First Class Workforce
November 2012- Des Plaines, IL. Relief Chef ( Part Time ) Bringing the best of the Culinary World full circle in- Hospitality, Arena Events, Upscale Dining, Casino, Catering, Campus, and Healthcare. Experienced in Managing Events, Production Needs, Menu Development, Budget Planning, Company Compliance, Culinary Training, Physical and Chemical
WorkPlace Safety, Inventory. Assisting in On-Line Ordering and other related office skills. Sodexo – Northwestern University Campus
November 2005 – February 2010 Evanston, IL Chef Manager II / Sports & Leisure
– Duties Include: Focus on production of food for the Athletic Department, Athletic Catering functions, Interviewing and hiring of new employees, Annual reviews, Scheduling, Payroll\Sodexo Labor Management Systems (SLMS), Handler of HACCP logs including; Food temperatures, Heating and Cooling, Reheating of food, Roast beef charts, Tops training, Chemical and Physical safety. Product ordering, Monthly safety audits, Responsible for Inventory Management, Overseeing personnel, Responsible for calling in service on kitchen equipment. Ordering of personnel uniforms including; Chef Jackets, Pants, Safety Shoes, Safety Gloves, and Kitchen equipment. Sodexo – Northwestern University Campus
April 2004– October 2005 Evanston, IL Sous Chef / Sargent Hall – Duties Include: Focus on Food Co Menu Programs, Presenting recipes, Expanding recipes, Daily food number sheets, Daily production meeting, Assisting with product ordering, Catering, Monthly safety audits, Inventory, Overseeing personnel, Assisting with interviewing and hiring of new personnel. Handler of HACCP\Food temperatures,Heating and Cooling logs, Reheating of food, Roast beef charts, Tops training, Physical and Chemical safety and responsible for calling in service for kitchen equipment. Sodexo – Northwestern University Campus
September 2003 – March 2004 Evanston, IL Lead Cook / Supervisor /Sargent Hall – Duties Include: Banquets, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Display cooking and Some Desserts. Overseeing of personnel, focus on HACCP training. Weiss Memorial Hospital
July 2002 – June 2010 Chicago, IL Cook – Part Time (Under Sodexo\ Management Systems) – Duties Include: Food Production, Banquets, daily specials, handler of meats, fresh seafood, preparer of sauces, assorted vegetables, sautéed items, sandwiches, and Dietary Menus. Reporting HACCP temperatures.
LaGrange Hospital
March 1999 – August 2003 LaGrange, IL Chef Supervisor - (Under Sodexo\ Management Systems) – Duties Include:
Banquets, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Display cooking, Dietary Menus, and Desserts. Handler of HACCP logs, Also, overseeing of personnel, inventory, cash handling, balancing daily receipts and deposits. St. Francis Hospital
June 1997 – January 1999 Evanston, IL Night Chef / Supervisor (Under Sodexo-Marriott Management Systems) – Duties include: Banquets, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Display cooking, Dietary Menus, and Desserts. Also, overseeing personnel, inventory, cash handling, balancing daily receipts and deposits.
The Bonaventure House of Alexian Bros.
June 1998 – January 2002 Chicago, IL Assistant Chef – (Part time) - Duties include: Daily Specials, Handler of Meats, Assorted Vegetables, Sautéed Items, Sandwiches, Assorted Salads, Fresh Desserts (including a variety of cakes, pies, tortes, puddings and parfaits), overseeing of personnel, ordering kitchen merchandise and supplies. University Hospital
February 1996 – June 1997 Chicago, IL Assistant Chef (Behavioral Health)- Duties include: Banquets, Daily Specials, Handler of Meats, Assorted Vegetables, Sautéed Items, Sandwiches, Assorted Salads, Preparer of Sauces, Display cooking, Fresh
Desserts (including a variety of cakes, pies, tortes, puddings and parfaits), inventory and ordering of kitchen supplies. Interviewing and overseeing personnel.
Eugene’s Fireside
April 1995 – February 1996 Morton Grove, IL Sous Chef- (Part time) - Duties include: Banquets, Banquet Specialties including American / Polish cuisine, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Inventory and ordering of kitchen supplies as well as overseeing personnel.
Hartgrove Hospital
April 1992 - February 1996 Chicago, IL Sous Chef (Behavioral Health)- Duties include: Banquets, Daily Specials, Handler of Meats, Fresh Seafood, Preparer of Sauces, Assorted Vegetables, Sautéed Items, Sandwiches, Display cooking, Baking as needed, Dietary Menus, inventory and ordering of kitchen supplies as well as overseeing personnel.
The Benchmark
June 1990 – April 1992 Hoffman Estates, IL Kitchen Supervisor – Duties include: Daily Specials, Handler of Meats, Daily prep of Vegetables, Salads, Desserts, Baking of products, Various Pantry Duties and Overseeing Personnel. Kickers Restaurant/ Night Club
December 1989 – July 1990 Gurnee, IL Kitchen Manager/ Head Cook - Duties include: Daily Specials, Preparer of Sauces, Handler of Meats, Assorted Vegetables, Sautéed Items, Sandwiches and Various Salads. Catering Events, Inventory and Ordering of kitchen supplies as well as overseeing personnel. Hoffman’s Smokehouse Grill
September 1987 – December 1989 Northbrook, IL Kitchen Supervisor – Duties Included: Homemade and Fresh Smoked Cuisine, Preparer of Sauces, Daily Specials, Fresh Seafood, Game of the Day and Misc. Prep.
SpecialtyCuisines
Classic American, Southern American Comfort, Smoked Game Specialties’, Cajun/Creole, Italian, Mexican, Greek, Mediterranean, Latin Cuisines. Oriental, Polish, German, Middle Eastern, Jamaican, Oriental- Korean, Chinese, Pilipino, Cantanese,Vegan and Vegetarian dishes, Institutional dietary specials as needed.
References Available Upon Request
Skills
o Language: English, Spanish
o Computer: Microsoft Word, Excel, One Note, Power Point, Purchasing, Online Communications, Sodexo Management Software, Employee Scheduling,
Creating ID Security Badges, Payroll, Menu Planning and Expanding Recipes, Production Management, Catering and Banquets, Hiring and Termination
Of employees, Background checks, Verifying Citizenship (WOTC). Relias Training Awards & Honors
o Equal Employment Opportunity: Classes 1 & 2
o Liquor involvement Classes: Certified
Sanitation Certificate- Ansi- IL. Accredited Food
Safety Program Verification Number- J3NA-ROVTNW
Business References
Paul Komelasky-Vice President School Services at Sodexo ****.*********@******.***
Greater Chicago Area
Jesse Quinonez - Executive Chef Sodexo Live
(The Botanical Garden) Glencoe, Illinois
Dennis Gutierrez - Executive Chef
773-***-**** ***************@*****.***
Brookdale Senior Living
Ginger Ekanger
RBB - Payroll
M-Electric Inc. Grand
Forks N.D. 701-***-****
Nick Beid- Executive Chef
(Compass - Unidine)
224 -580 -1857
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