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Executive Chef

Location:
Fredericksburg, VA
Posted:
January 01, 2020

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Resume:

SUMMARY

Award winning Executive Chef with ** years' experience. Well rounded in all aspects of the

restaurant industry. Skilled in baking, consulting, directing operations, kitchen equipment repair, menu development, budgeting, scheduling, meat butchering, fish processing, wine and beer pairing dinners,

pizza, and sushi. Strong leadership skills to achieve culinary excellence and mentor young and upcoming chefs. Believe in scratch kitchen and sourcing locally as much as possible. Voted Best Craft Beer Restaurant 2018 and 2019. Voted "Best of Fredericksburg, VA"-Best Restaurant 2018 and 2019, Best Burger 2018 and 2019, Best Wings 2018 and runner up 2019, Best Bar 2019 SKILLS

Budgeting and cost control

Banquets and catering

Food and beverage pairing

Kitchen equipment and tools

Point of Sale (POS) system operations

Organizational ability

Trained in food safety guidelines

Employee mentoring

Multitasking and prioritization

Computer proficiency

EXPERIENCE

Executive Chef

Fredericksburg, VA

Harry's Alehouse/ Sep 2016 to Current

Coordinated and executed menu planning, recipe development and daily restaurant operations

Provided excellent professional development opportunities for staff Monitored quality, presentation and quantities of plated food across line Prepared schedules, work assignments and daily/monthly cleaning projects Project management and restaurant design consulting Forecasted and set budgets for food and labor

Created exciting dishes to draw in clientele and increase revenues Inventory to control and analyze Cost of Goods Sold Oversaw hiring, training and development of kitchen employees Implemented event planning and marketing strategies Work closely with food purveyors to maintain effective pricing and to source local products Scratch kitchen and farm to table philosophy

Developed systems and checklists to establish work flow Executive Chef

King George, VA

Rick's On The River/ Apr 2012 to Sep 2016

Coordinated and executed menu planning, recipe development and daily restaurant operations

Provided excellent professional development opportunities for staff Monitored quality, presentation and quantities of plated food across line Prepared schedules, work assignments and daily/monthly cleaning projects Project management and restaurant design consulting T

James

Thompson

540-***-****

ada6po@r.postjobfree.com

12805 Wilderness Park

Dr.

Spotsylvania, VA, 22551

Scratch kitchen and farm to table philosophy

Forecasted and set budgets for food and labor

Created exciting dishes to draw in clientele and increase revenues Oversaw hiring, training and development of kitchen employees Developed systems and checklists to establish work flow Implemented event planning and marketing strategies Inventory to control and analyze Cost of Goods Sold Oversaw hiring, training and development of kitchen employees Work closely with food purveyors to maintain effective pricing and to source local products Provided custom catering services

EDUCATION AND TRAINING

Mobile Electronics And Upholstery

Mobile Technical Training

South Hackensack, NJ

Top Dawg in Upholstery Course and MECP Bronze Level Certified MORE WORK EXPERIENCE

SSSSpppplllliiiittttssssvvvviiiilllllllleeee Fredericksburg, VA Kitchen KitchenSupervisor Supervisor

April 2010-September 2011

Inn InnFord at Kelly's Ford Remington, VA

Executive ExecutiveChef Sous Chef-Banquet Chef

April 2008-February 2010

Basil's Basil'sBistro Bistro Fredericksburg, VA

Executive ExecutiveChef Chef

November 2007-March 2008

Brock's Brock'sGrill Riverside Grill Fredericksburg, VA Executive ExecutiveChef Chef

January 2002-September 2007



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