Chef Food
Resume:
Alex Sjoberg
****.*******@****.***
Professional Highlights
● A.A.S. Business Administration Degree
● 18 years of restaurant experience 8 years in kitchen management
● Experienced in opening a restaurant, from construction, to recipe building. Pinstripes December 2019-Current
● Sr. Sous Chef/Sr. Event Chef
● Responsible for scheduling all line chefs and event chefs.
● Prepare and execute events for up to 600 people.
● Responsible for inventory and ordering of non-food specialty products Blue Plate Restaurant Company August 2016 – October 2019
● Sous chef at 3 Squares, Edina Grill, The Lowry
● Maintained company standards throughout the kitchen.
● Expedite food during busy times, or if needed cook during busy times
● Responsible for weekly Inventory, and maintaining Food cost/Labor cost Grand Rounds Brew Pub January 2015 – March 2016
● Sontes closed to remodel and open as GRBP opening April 2015
● Helped demo previous restaurant in current location
● Menu writing, Recipe Development, Food/Labor cost, Inventory
● Staff development, hiring, training, terminating Sontes Restaurant April 2010 – January 2015
● Became sous chef in 2013, then became chef in 2014
● Prepare fresh, sustainable food daily, work with local vendors.
● Assist in menu creation offering innovative ideas.
● Carefully prepare the menu items to customer specifications. The Harriet Brasserie June 2012 – March 2013
● Part of original opening crew. Became Sous Chef shortly after opening
● Prepared from scratch farm fresh items on a daily basis
● Had freedom to create personal dishes for nightly changing entree menu Red Lantern Boston May 2011 – November 2011
● Left Sontes to be part of the original opening crew, including construction of kitchen and dining room.
● Developed recipes for dishes that are currently on menu.
● Created and prepared specials for services hours.
● Responsible for closing the kitchen at the end of service. Apache Wells Country Club July 2009- April 2010
● Prep the line for daily items needed.
● Created daily specials for breakfast and lunch services.
● Prepared all orders from open through the lunch hours 7am-2pm.
● Prep for dinner hour’s specials and event specials. Rochester Golf and Country Club March 2003 – July
2007
● Started as expeditor and dishwasher.
● Began to help prep for dinner service, and assist on line when needed.
● Took position as line, and banquet cook.
● Became more involved with inventory and product ordering.
Contact this candidate