Executive Chef

ANDREA STOCK

**** ********* **. *******, **. ****7 · 954-***-****

***.*****@*****.***·

I’m an Executive Chef working towards high company standards to deliver exceptional guest experience. I strive to lead by example and grow the brand. EXPERIENCE

JANUARY 2015 – PRESENT

EXECUTIVE KITCHEN MANAGER, COOPER’S HAWK WINERY & RESTAURANT Financially responsible for back of house labor, food and operating cost.I was in the inaugural program of emerging leaders and was promoted three times in one year to excel from Kitchen Manger up to Executive. Assisted with restaurant openings and support for other locations to coach, develop other KM’s and staff.

JANUARY 2013 – JANUARY 2015

SOUS CHEF, BRIO

Assisted Executive chef with financial cost, training of new hires and managers in training. Executed in a high volume restaurant with over 5 million in sales.

JANUARY 2005- NOVEMBER 2012

SOUS CHEF, SEASONS 52

Opening Sous Chef for three location, with hiring and training. Worked in the test kitchen with food and beverage development. Successfully earned first level sommelier of C.O.M. and completed the Gallo Wine Academy program.

EDUCATION

MONTH YEAR

ASSOCIATE OF APPLIED SCIENCE, LE CORDON BLEU CULINARY ARTS GPA: Dean’s List, Graduated Summa Cum Laude 4.0

SKILLS

● Microsoft Office

● Scheduling,inventory, ordering

● High volume scratch kitchen production

● Serv Safe certified

● ● First level sommelier

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