Executive Chef Sous

AREAS OF EXPERTISE

Cleaning kitchen equipment

Menu development

Banquet management

Seasonal dishes

Managing volume

Nutritional issues

Special dietary cuisine

Staff scheduling

Cooking methods

Portion control

Supervising shifts

Team building skills

Special diets

Cooking procedures

Sanitation techniques

Preparing meals

Dining room operations

Budget management

Health & Safety procedures

CAREER STATEMENT

"I feel that my greatest strengths are firstly my strong commitment to providing a professional service to all colleagues with whom I work. Secondly my skill at developing and maintaining a close working relationship with every client, something which in turn helps me to gain an in-depth understanding of their individual needs. Thirdly my real passion for the cooking industry, an obsession which allows me to spot trends & develop best practice processes."

Kyle V. Midgett

PERSONAL SKILLS

Problem Solving

Team Player

Energetic

Enthusiasm

Integrity

Creative thinker

Analytical

Excellent Communicator

LANGUAGES

English

PERSONAL DETAILS

7378 Fullview Ave., Mechanicsville

VA 23111

Mobile No: 804-***-****

Email: ***********@*****.***

KYLE V. MIDGETT

EXECUTIVE CHEF COOKING INSTRUCTOR

PERSONAL SUMMARY

An ambitious and well-rounded Executive Chef with an associate degree in culinary arts, who can lead from the front by setting, following and delivering the highest culinary standards. I possess a passion for excellence, and always strives hard to improve standards and guest satisfaction. I have detailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. I have a track record of maintaining food cost while ensuring high quality standards and is always focused on operating a kitchen so that its reaches maximum profitability. In the past I have worked in high- volume upscale restaurants, where I easily coped with the pressures and demands of the job. Right now, I am looking for a suitable position with a great company that offers superb benefits and fantastic surroundings.

WORK EXPERIENCE

Restaurant Associates – RICHMOND, VA

Executive Chef – 2018 to Current

Worked as Executive Chef, running a unit that acted as an off premiss catering establishment. Me and my team thrived to create an experience that was truly unique and interesting for different Capital One locations around the Richmond area.

• Established a good repour with the clients and customers on a daily.

• Created new and exciting themed menus and concepts.

• Ordered products for production and execution for revolving menus.

• Organized packing, moving, setup and selling of all menu items for every service.

• Taught a few chefs table were paying customers learned specific skills.

PUBLIX APRONS COOKING SCHOOL – RICHMOND, VA

SOUS CHEF COOKING INSTRUCTOR - SEP 2017 to Current

Developing and delivering a curriculum includes basic cooking arts fundamentals, baking & pastry, sanitation program, restaurant management, and front of the house skills. Responsible for daily lesson plans, demonstrations, and theory work with a strong emphasis on culinary fundamentals.

Instructing students about theory, techniques and terminology of culinary arts

Instructed food preparation applying kitchen safety and sanitation techniques

Chalking out and organizing the culinary arts program

Conducting special summer camp cooking activities

Explaining students about fundamentals of cooking science

Conducting cooking competitions for students to encourage their cooking skills

Instructing students about housekeeping principles and safety and hygienic guidelines.

Delaware North - Richmond International Airport RICHMOND, VA

Chef – 2016 – 2017

Worked as Executive Chef in charge of food cost, ordering and menu writing, managing kitchen staff. Lunch, dinner and brunch services. Trained to achieve my CEC certification through the ACF.

DISTRICT 5 (GASTROPUB AND BEER GARDEN) - RICHMOND, VA

EXECUTIVE SOUS CHEF - 2014 - 2016

In charge of running a large-scale commercial kitchen, and responsible for ensuring that the restaurant operates efficiently and profitably, and that its customers are given a world-class culinary experience.

Regularly checking the quality of cooked meals to ensure that standards are met.

Developing supervisors and staff to become future leaders of the company.

Coordinating & supervising the activities of all cooks and kitchen staff.

Setting the highest culinary and service standards for staff to follow.

Sourcing and purchasing cost effective supplies and cooking equipment.

Cultivating and maintaining a positive working environment for kitchen staff.

Defining expectations & setting goals for staff; Holding individuals accountable for any failings.

SELF-EMPLOYED - RICHMOND, VA

RESTAURANT CONSULTANT – 2014 to Current

COLONIAL WILLIAMSBURG FOUNDATION - WILLIAMSBURG, VA

CHEF DE PARTIE (CHEF IN CHARGE) - 2012 - 2014

GREAT SEASONS BISTRO AND CATERING - RICHMOND, VA

SOUS CHEF - 2010 - 2012

HANOVER TAVERN AND PUB - HANOVER, VA

SOUS CHEF - 2009 - 2010

THE CURE, GRAND HYATT - WASHINGTON D.C.

COOK III - 2008 - 2009

CABO’S CORNER BISTRO - RICHMOND, VA

KITCHEN STAFF GRILL AND SAUTÉ STATIONS - 2005 - 2007

MARTINI KITCHEN AND BUBBLE BAR - RICHMOND, VA

KITCHEN STAFF - 2005

STRAWBERRY STREET CAFÉ - RICHMOND, VA

EXPEDITER/P.M. KITCHEN SUPERVISOR - 2005

BLUE TALON BISTRO - WILLIAMSBURG, VA

KEY SKILLS AND COMPETENCIES

Implementing high-quality hygiene standards in the working and serving kitchens.

Comprehensive knowledge of budgets, labour costs, inventory controls.

Readily adjusting to circumstances and managing change effectively.

Proven judgement and decision-making skills.

Contribute to running a successful kitchen and food preparation area.

Expert in cooking and wide knowledge of food service industry practices

Substantial understanding of diet and nutrition

Extensive working experience in the food service and hospitality industry

Self-starter, innovative and having the ability to multitask.

Constant mentoring and training of newly hired and on the job chefs.

Training up new kitchen team members.

Inventing, testing, modifying and launching new dishes according to local taste.

Coordinating with all workstations to ensure timely deliveries of freshly done orders.

ACADEMIC QUALIFICATIONS

The International Culinary School at The Art Institute of Washington

Associate in Arts Culinary Arts - 2008 - 2009

Johnson and Whales University - Norfolk, Virginia

Basic study: Culinary - 2001 - 2002

REFERENCES - Available upon request.

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