Chef Chester Beal

**** * **** ***

Phoenix Az ***33

E-Mail: adslhb@r.postjobfree.com

Phone: 602-***-****

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished [Executive Chef] with [30+]-year proven ability to drive sales growth, reduce costs and build business relations.

Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.

Skills

Purchasing Pantry restocking

Memorizing product codes Cleaning and sanitizing methods

Problem solving Food preparation techniques

Marketing and sales experience Banquets and Catering

Safe serving knowledge Portion and Cost Control

Inventory monitoring Meal preparation

Trained in food safety guidelines Grilling and deep fryers

High-volume dining Wine and Liquor control

Guest and client satisfaction Organizing and prioritizing

Computer application knowledge

Memorizing product codes

Problem solving

Marketing and sales experience

Safe serving knowledge

Inventory monitoring

Trained in food safety guidelines

High-volume dining

Guest and client satisfaction

Experience

November 20210-Present

LSGSKYCHEFS, Phoenix, Az

Executive Corporate Chef

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared

Developed recipes and menus to meet consumer demand and align with culinary trends

Monitored quality, presentation and proper quantities of plated food across line

Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns

Planned and prepared food products orders to maintain appropriate stock levels

Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste

April 2008 to November 2021

Presidential Holiday Scottsdale, AZ

Executive Chef

Maintained labor at under [20 to promote long-term business profitability

Experimented new dish creations by incorporating customer recommendations and feedback

Utilized local, fresh food products to support local economies and showcase community support

Supervised preparation of specialty items and customer requests to verify accuracy in production

Managed kitchen staff team of [250] and assigned various stages of food production

Prepared schedules, work assignments and constructed employee compensation packages

Performed financial analysis and recommended effective methods to cut costs

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques

May 1993 to Current

C M Catering. LLC phoenix, az

Executive Chef

Considered seasonal product pricing and availability in development of promotional dishes and menu selections

Planned and prepared food products orders to maintain appropriate stock levels

Trained numerous kitchen personnel from ground up to take on challenging stations such as [cook] and [grill]

Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards

Oversaw hiring, training and development of kitchen employees

March 1984 to June 2006

Hilton international Chicago, IL

Banquet Chef

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared

Developed recipes and menus to meet consumer demand and align with culinary trends

Monitored quality, presentation and proper quantities of plated food across line

Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns

Planned and prepared food products orders to maintain appropriate stock levels

Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste

Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance

Education and Training

1988 West Liberty University West Liberty, WV

Bachelor of Science Culinary Arts

1996 C.H.I.C Chicago, IL

Associate of Applied Science pastry/ baker

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