CHRISTOPHER WATERS

267-***-****

adj26e@r.postjobfree.com

EXPERIENCE

PARC Rittenhouse

Aug 2017 - Present

Sous Chef

.Part of a nine person chef team responsible for the day to day activities required to run a 300+ seat resturant with over 19million dollars in revenue

PLENTY CAFE, queen village

Sep 2016 - July 2017

Chef/Kitchen manager

. Opening chef for newest location

. Hired and maintained staff as dictated by sales

. Ordering and inventory control

. Menu development and execution

. Maintaining proper food and labor costs

. Worked with vendors to attain products at affordable prices so as to keep menu items in season and unique while keeping price point sustainable

. Commissary kitchen for two other locations

. Skilled in networking and social media as a tool for promotion

THE DANDELION,Philadelphia June 2015 - Aug 2016

SOUS CHEF

Dec 2012 - Feb 2015

Lead Line Cook

·Perform line checks and ensure quality of product and presentation

Prepare all food items for banquet and restaurant use according to standard recipes.

Visually inspect and sampl all food for proper taste and presentation

.Plan and direct food preparation

.Schedule appropriate number of staff according to daily needs and functions

.Back Of House inventory; control waste and variance of product to ensure proper food rotation

.Audit product and inventory procedures

.Maintain company standards and commitment to quality.

Smith & Wollensky Restaurant

SOUS CHEF

Feb. 2015 to JUNE. 2015

·On-site Special Events

·Ordering / Purchasing

·Recipe Development

·Food Budgeting

·Scheduling

·Food Cost Optimization

·Expediting and Inventory

RITTENHOUSE TAVERN, Philadelphia 2012

Line cook

· Opened the three bell, critically acclaimed, fine dining tavern under top chef Nicholas Elmi

RITTENHOUSE HOTEL / LACROIX, Philadelphia 2007 - 2012

Banquet cook / line cook / Garde manger

· Worked in the five diamond banquet department under the tutelage of chef John Marenelli

· Garde manger and line cook at the four bell Lacroix restaurant.

CRYSTALS CATERING, Philadelphia 2004- 2007

Event chef

· prepare and cook menu items for service. Set up and maintain equipment. Serves and replenish items when depleted. Also instruct on serv safe procedures.

U.S ARMY, Worldwide

Food service specialist (1997 - 2004)

· Prepared and/or cooks menu items listed on the production schedule. Bakes, fries, braises, boils, simmers, steams and sauté’s as prescribed by Army recipes.

· Set up serving lines, garnishes food items, and applies food protection and sanitation measures infield and garrison environments provided technical guidance to lower grade personnel in garrison and field kitchen operations..

· Provided technical guidance to lower grade personnel in garrison and field kitchen operations. Ensured that proper procedures, temperatures, and time periods are adhered to during food preparation. Directed safety, security, and fire prevention procedures. Performed limited supervisory and inspection functions including shift supervision

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