ELSIDDIG

ELHINDI

adwjak@r.postjobfree.com

1-916-***-****

Sacramento, CA 95829

Highly collaborative Executive Chef,Corporate Chef and Pastry Chef promoting more than 20 years of experience in culinary excellence. Knowledgeable in building great kitchen teams. Pursuing a new role with an upscale establishment Reliable, smart and bilingual individual with the focus required to succeed in fast-paced settings. A team player and effective role model promoting a career spanning over 20 years in the restaurant industry in various roles, including Corporate Chef. Energetic Corporate Chef known for creating exemplary culinary teams and recruiting the best staffers. Offering outstanding inventory control and budget oversight capabilities. Looking to join a new organization in a role as an Executive Chef or any related managerial position.

PROFESSIONAL SUMMARY

Heavenly Soul Gourmet Foods And Catering - Owner

9124 Brevard Drive, Sacramento, CA 95829 • 02/2006 - 12/2023

Corrections Academy - Chef

9850 Twin Cities Rd, Galt, CA95632 • 12/2003 - 02/2006 WORK HISTORY

• Managed day-to-day business operations.

Consulted with customers to assess needs and propose optimal solutions.

•

Trained and motivated employees to perform daily

business functions.

•

Enhanced operational efficiency and productivity by managing budgets, accounts and costs.

•

Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.

•

Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.

•

Developed kitchen staff through training, disciplinary action and performance reviews.

•

• Estimated food consumption and requisitioned food, SKILLS

Staff Supervision and

Coordination

•

• Menu Planning

• Sanitation and Cleaning

• Purchasing Equipment

California Commission On

Teacher Credentialing

O • 09/2003

Commercial Pilot License

And Aircraft Mechanic:

Culinary Arts

EDUCATION

Faz Restaurants - Corporate Chef

09/1996 - 10/2003

Supervised culinary operations for different locations. Trained employees in various cooking techniques, food safety regulations and corporate policies. Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work. California School For The Deaf - Fremont - Chef/Culinary Instructor (Food and Beverage)

39350 Gallaudet Dr, Fremont CA 94538 • 09/1996 - 12/2002 California School For The Deaf - Chef/ Pastry Chef and Culinary Instructor

09/1987 - 10/2002

selected and developed recipes, standardized production recipes for consistent quality and established

presentation technique.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

•

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

•

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

•

Developed and implemented creative lesson plans to reach diverse student audience.

•

Supervised students in kitchen lab setting to maintain safety and efficiency targets.

•

Directed college-level instruction along with full service restaurant and catering management and operation.

•

Established standards for instructors in training and classroom management.

•

Taught basic cooking skills during both one-on-one and group classes.

•

Supervised students in kitchen lab setting to maintain safety and efficiency targets.

•

Trained winning teams to participate in culinary

competitions, developing student skills and confidence.

•

Taught basic cooking skills during both one-on-one and group classes.

•

• Supervised and monitored students' use of tools and Private Affair Catering - Owner

02/1988 - 06/2002

Spago Restaurant - Pastry Chef

01/1994 - 07/1995

equipment.

• Managed day-to-day business operations.

Trained and developed team members to build human

capital.

•

Monitored market conditions to set accurate product pricing and take advantage of emerging trends.

•

Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.

•

Established, optimized and enforced business policies to maintain consistency and high-quality standards across industry operations.

•

Consulted with customers to assess needs and propose optimal solutions.

•

Assessed supplier quality to maintain tight cost controls and maximize business operational performance.

•

Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.

•

Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.

•

Contact this candidate