Work History

Passionate "Hands On"

Executive Chef

Scott

Kroner

Contact

Address

Los Angeles, Ca., 90034

Phone

818-***-****

E-mail

advvgk@r.postjobfree.com

Skills

Food plating and

presentation

Performance assessments

Recipes and menu planning

Food spoilage prevention

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with a multitude of cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Spanish skills.

*Spearheaded Massive Turnaround of Struggling Boutique Restaurant within Two Months; Increased Annual Revenue to more than $1.8 Million

* Reduced Labor Costs By 25% while Insuring Quality and Increasing Profitability *Increased Catering Revenue 30% with New Menu Development and Implementation of Diversifying Food Offerings

*Increased Bottom Line Profitability with Production Reports, Inventory Controls, Portion Consistency and Waste Reduction *Reduced Food Costs 5% with Seasonal Menus and Increasing "Scratch Cooking" Executive Chef

Aramark @ CSU Los Angeles, Los Angeles, CA

Procurement, Menu Development, Production

Controls, HACCP, Catering, Inventory, Scheduling,

Hiring, Client Retention

Verified compliance in preparation of menu items

and customer special requests.

2021-08 -

2022-09

Chef Consultant

Bella Vita Senior Center, Santa Clarita, CA

Monitored line processes to maintain consistency in quality, quantity and presentation.

Prepared meals from scratch using authentic,

popular recipes to generate repeat business.

2017-11 -

2021-08

Executive Chef

Sodexo @ Cal. Lutheran University, Thousand Oaks, CA Procurement, Menu Development, Production

Controls, HACCP, Catering, Inventory, Scheduling,

Hiring

Oversaw business operations, inventory control and customer service

Verified compliance in preparation of menu items

2016-12 -

2017-11

Executive Chef

Kaweah Delta Health Care District Medical Center,

Visalia, CA

Total Overhaul of Multi-Unit Culinary Operations for Two Campuses. Patient Dining converted to Upscale

“Cooked to Order” Room Service Model, Menus

Upscale, Procurement, Food and Labor Costs,

Scheduling, Inventory

2014-08 -

2016-10

Chef Freelance/Proprietor

Riviera Club, Bel Air Hotel, Beverly Hills Hotel, Los Angeles, CA

Wolfgang Puck Catering, Patina Restaurant Group,

Cal. Lutheran University, Start up of Catering

Company

2013-06 -

2014-08

Executive Chef

Sacco Dining Inc. @ Providence Medical Center,

Torrance, CA

Total BOH Operations, R & D for Menus Overhaul

(Café, Catering, and Patient Dining) HACCP

Implementation, Procurement, Scheduling,Food

and Labor Costs

2011-08 -

2013-06

Executive Chef

Sodexo @ Hollywood Presbyterian Medical Center, Los Angeles, CA

Planned and Executed Delivery of High End

Catering, Procurement, Scheduling, Food & Labor

Costs, Mentoring of Staffs both Internally and

Externally within the Unit as well as Outside Sister Units

2007-10 -

2011-06

Executive Chef

USMMA, Officer's Club, Kings Point, NY

Conceptualized Eclectic Menu Catering to Business

Executives, Military Leaders and Visiting Dignitaries.

(Former Pres. George W. Bush, Senators Hillary

Clinton and John McCain), Purchasing, Scheduling

Food and Labor Costs

2002-10 -

2007-07

Education

Certifications

Executive Chef

La Tosca Ristorante, Little Neck, NY

Recruited by Private Investment Group to Launch

New Concept Injecting American and French

Nuances with Classic Tuscan Fare with Strong

Emphasis on Plate Design and Cooking Technique.

Kitchen Layout, Purchase of Equipment, Hiring FOH

and BOH Personnel

2001-07 -

2002-10

Executive Chef

Aramark @ Salomon Smith Barney, New York, NY

Serviced 5,000 Employees Catering for Upper Level

Executives, Managed Staff of 80 Employees,

Reduced Food Cost with Implementation of P & L

1998-09 -

2001-07

Executive Chef

Slades Restaurant, Brooklyn, NY

Spearheaded Massive Turnaround of Struggling

Boutique Bistro Implementing 100% Scratch Cooking, and In house Made Pastries which Increased Annual

Volume to More than $1.8 Million. Replicated

Successful Model in Newport Beach, Ca. Designed

Kitchen, Hired Staff

1990-07 -

1998-08

Associate of Science: Culinary Arts

Culinary Institute of America - Hyde Park, NY

20080 Certified in Culinary Foundations ("Train the Trainer") 2023-04 ServSafe Certified

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