Executive Chef

DENNIS BERNARD 561-***-****

**********@*****.***

-1-

PROFESSIONAL EXPERIENCE:

Executive Chef/Owner

Fairview, Chicago, IL

February 2019 - Present

fairviewchicago.com

• Responsible for the comprehensive financial health of the business

• Operated an independent kitchen in downtown Chicago food hall, serving lunch and dinner daily, from May 2019 – November 2019

• Continuously developing a unique Latin American menu, highlighting fresh, seasonal ingredients

• Manage off-site catering business, ranging from intimate dinner parties to large corporate drop-off orders Chef de Cuisine

The Publican, One Off Hospitality, Chicago, IL

October 2017 - February 2019

thepublicanrestaurant.com

• Managed and supervised all kitchen activities, including daily menu creation, inventory, ordering, staff development, labor tracking and kitchen maintenance

• Maintained consistent margins on labor and food costs, exceeding goals by continually seeking efficiencies

• Negotiated fixed pricing for high quantity products, in order to keep food cost in line

• Coached, trained and developed a team of 25 back-of-the-house staff members in a high-volume environment Chef de Cuisine

Dove’s Luncheonette, One Off Hospitality, Chicago, IL September 2014 – October 2017

doveschicago.com

• Opening chef for the restaurant: conceptualized the seasonally-changing menu along with hiring kitchen staff, training and development

• Assisted in the promotion of the restaurant with daily specials and collaborative events

• Awarded and maintained a Michelin Bib Gourmand during entire tenure Sous Chef

Big Star, One Off Hospitality, Chicago, IL

October 2013 - September 2014

bigstarchicago.com

• Managed a team of 60 prep cooks, line cooks and dish team in the commissary and restaurant operations

• Oversaw all food ordering, production and distribution within a high-volume restaurant and catering business Chef de Cuisine

The Ravenous Pig, Cask & Larder, Winter Park, FL

August 2010 – June 2013

• Conceptualized new menu items to continue the forward-thinking movement

• Butchered all whole meats and fish – and created sausages and charcuteries, in-house

• Developed a team of 25 cooks with varying skill levels DENNIS BERNARD 561-***-****

**********@*****.***

-2-

Executive Chef

Home Bistro, Chicago, IL

April 2010 – August 2010

homebistrochicago.com

• Developed creative, daily-changing dinner and brunch menus

• Cultivated close relationships with local farmers and purveyors to secure premium product and pricing

• Collaborated with the front-of-the-house team to host local, regular guests Sous Chef

The Publican, One Off Hospitality, Chicago, IL

April 2009 – April 2010

thepublicanrestaurant.com

• Responsible for developing and executing the house-made charcuterie program, including producing cured meats, sausages, bacon and terrines

• Managed all aspects of the brunch program including menu development, preparation, production and staff management

Sous Chef & Private Event Chef

Blackbird, One Off Hospitality, Chicago, IL

September 2005 – April 2009

blackbirdrestaurant.com

• Worked alongside Chef Paul Kahan in menu development and conception of new dishes

• Managed scheduling, supervision of both lunch and dinner service, product ordering, inventory tracking and butchering

• Oversaw all back-of-house prep and production for private events, generating revenue of over $500K per year Executive Chef

La Ronde Beach Club, Westhampton Beach, NJ

Summer Seasons of 2004, 2005

www.larondebd.com

• Managed all kitchen operations in a high-volume private club

• Trained and developed a seasonal, entry-level kitchen team EDUCATION:

Associates Degree in Culinary Arts

Florida Culinary Institute, West Palm Beach, FL

1996 - 1998

Contact this candidate