Executive Chef Sales

Christopher Barre

**** ****** ***, *** ***** CA 92123 619-***-**** *****.*****@*****.***

Skills

Team Building – Decisive team leader with strong interpersonal skills. Experienced in recruiting and hiring a strong kitchen staff, developing talent, and creating effective training programs. Demonstrates the ability to adapt in a quickly changing environment.

Communication – Effective oral and written communicator, with strong interpersonal skills. Able to develop productive relationships with colleagues, customers and staff at all levels.

Marketing – Forward thinker with a proven ability to identify and capitalize on market trends. Recognizes the importance of strategic planning, pricing, market research and forecasting. Client sales and service development experience.

Management – Extensive background in successful kitchen operation. Hands-on leadership style and experience in staff management. Equally strong in budgeting and financial management.

Administrative – Proficient in Mac iOS, Microsoft Office, Windows, POS systems, Excel, & Word

Experience

July 2020 – Present Executive Chef Mermaids & Cowboys La Jolla, CA

Supervise all day to day restaurant operations, staffing levels, labor cuts, Dining room management, & guest satisfaction

Sustained profitable food and labor costs below opening budget

Design of all menus with recipes and products procured from fresh local ingredients where ever possible

Responsible for all daily financials with close of day

From opening to relaunch, operated as Executive Chef responsible for all items pertaining to P&L reports

Built staffing levels and created a culture of professionalism, respect, while having fun

Built systems to ensure daily operations ran fluently and efficiently while holding the highest standards.

November 2019 – July 2020 Executive Chef Le Papagayo Encinitas, CA

Oversees all heart of house (HOH) restaurant operations and adheres to company policies and standards

Implemented ordering pars, prep pars, order guides, and trained Sous Chef’s on how to control inventory levels & overall COG’s

Extreme high volume full service restaurant, averaging $6.2 million in yearly sales with 15% growth year over year

Focuses on staff development and establishing a respectful, professional and supportive HOH culture, always encouraging execution of all operations at the highest level

Overhauled current operations and duties, including sous chef and line cook duties

Instituted weekly Chef meetings to encourage team involvement and the exchange of ideas, discussion of weekly food focuses, and ways to streamline HOH operations

Redesigned the HOH schedule for a staff of 65, which reduced labor by 2.5 % to meet budgetary goals

June 2016 – November 2019 Executive Chef Vintana Wine + Dine Escondido, CA

Oversaw all HOH operations, adhered to company standards, and built a professional, motivating culture

Responsible for P & L allocations and lowered bottom line numbers, even during slower months

Maintained a yearly average of 26.2 % food cost, with a 28% budget, & 10.2% labor cost, with an 11% budget

Responsible for building menus for bi-monthly wine dinners as well as seasonal menu changes

Assisted with planning, preparation and execution of special events, banquets, and theme meals ranging from 60 to 1250 people.

Operated an efficacious team in an extreme high volume environment, averaging $7.7 million in yearly sales

Developed and executed a successful banquet program which focused on professionalism and flawless execution

February 2015 – May 2016 Sous Chef The Fishery San Diego, CA

Oversaw daily HOH operations, utilizing a consistent and professional demeanor

Maintained excellent food and labor costs

Responsible for scheduling, staff development and purchasing of product

Formulated forecasts for upcoming sales’ volume

Created daily dishes featuring a different species of fish every day

July 2012 – December 2014 Chef De’ Cuisine Pacifica Del Mar San Diego, CA

Responsible for the daily kitchen operations of both Pacifica Del Mar and Pacifica Breeze Cafe

Developed recipes and daily specials side-by-side with the Executive Chef

Prepared all kitchen product orders & maintained proper inventory levels

Maintained a 32% food cost, improving the profit and loss margins

Responsible for daily HOH food production for all areas of service and BEO events

February 2010 – July 2012 Executive Chef The Wood Group San Diego, CA

Responsible for the daily kitchen operations of three successful Pacific Beach venues, The Wood, Truckstop, and Woody’s Breakfast and Burgers

Developed recipes, daily specials and designed the initial dinner menu from scratch

Prepared all kitchen product orders & maintained proper inventory levels

Maintained a 24% food cost, which improved the profit and loss margins

Conducted marketing promotions, including television and magazine interviews

Initiated a daily mock health inspection training program in order to ensure all HOH employees were in compliance with sanitation requirements

July 2008 – February 2010 Executive Chef El Cajon Brewing Co San Diego, CA

Built and customized all HOH operations from ground zero, designed the kitchen to function at the highest efficiency

Ordered daily food and products, while maintaining a 28% food cost

Properly prepared and coded invoices for accounting

Maintained and analyzed profit and loss spreadsheets

Ensured precision timing and excellent dish preparation through hands-on line instruction and execution

Education

1997-2000 Le’ Cordón Bleu Culinary School Scottsdale, AZ

Associate’s degree in Culinary Arts, specializing in French and Italian cuisine

Chef certification

Award winning plate presentations

Associates’ degree in Business Management/Hospitality Management

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