Executive Chef
Resume:
Chef Asher S. Stevens
Mesquite, Texas 75149
************@*****.***
Executive Chef working in the food industry for over twenty years, much of which in the fine dining end. Culinary innovator known best for producing top-quality products contributing to revenue growth while simultaneously reducing food and labor cost. Over the years I have had the opportunity to work alongside some great culinary talents, as well as in some of the landmark establishments around Dallas. All of which has fueled a deeper passion for food, and a desire to learn more.
Achievements and Skills
● Doing Dinner with Julia Childs at the D.M.A. having had the pleasure of meeting and working with Julia.
● Photo shoots with Food and Wine Magazine: Art Culinaire magazine.
● Featured in lakewood heights blackwhiteread.com for the Cock and Bull
● D Magazine for work with Bali Bar and benefit work for Spinal Bifida.
● Dallas Morning News for work with The Riviera, achieving five stars.
● Competed in the Southwest Iron Chef competition 2005.
● Multiple recognitions and articles from the Dallas Observer, Central Track, Dallas Eater and the Lakewood Advocate.
● Have the ability and experience to prepare quality variety dishes in the stipulated time.
● Have expertise in a variety of techniques in cooking to prepare healthy tasty dishes.
● Have excellent managerial ability and have managed various teams with great efficiency.
● Have ability to produce cost-effective quality healthy delicious dishes by appropriate planning
Work History
The Beeman Hotel
Dallas, tx.~ 2017 to present
Executive Sous Chef
Oversee all operations within F&B for the hotel, including banquets, room service, and restaurant. Write and design custom menus, and concepts for new hotel. Manage all ordering, inventory, and schedules for kitchen staff. The Whistling Pig
Dallas, Texas ~ 2014 to 2017
Executive Chef
Responsible for the management of two restaurants and multiple staff members. Oriented myself between the two restaurants to provide an excellent culinary experience. Personally designed menu as well as weekly specials. Scheduled all kitchen staff. Ordered and maintained inventory. Responsible for hiring all kitchen members.
Cock and Bull ~2007 to 2017
Dallas, TX.
Executive Chef
Oversee all kitchen operations for a high volume setting. Including quality, execution and financial responsibility. Manage scheduling, purchasing, inventory, sanitation, menu development, price structuring and food/labor cost. Urban Bistro ~2006-2007
Dallas,TX.
Executive Chef
Responsible for all kitchen operations and delivering of quality food. Prepared daily menu as well as daily specials. Responsible for scheduling, inventory, purchasing as well as food/labor cost.
Dallas Country Club ~2004-2006
4100 Beverly Drive, Dallas TX.
Evening sauté cook.
Aided in preparation for buffets and evening specials. Culinaire International (Belo Mansion) ~1999-2004
2101 Ross Ave.
Kitchen Supervisor/ Banquet Chef.
Oversee preparation of banquets, aid chef in coordinating banquets and buffets. Developing recipes and presentations for tastings, inventory. References available upon request.
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