Bඋ ൺඇ H අඅ

Los Angeles, CA ***** 1-207-***-**** adxwfz@r.postjobfree.com

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. I was nominated 8 consecutive years by the James Beard foundation for “best chef Northeast “ Food preparation techniques

Budgeting and cost control

Food and beverage pairing

Consulting Executive Chef. ( Temporary Position), 05/2021 to 07/2021 Sands Hotel & Spa – Indian Wells, CA

Oversaw business operations, inventory control, and customer service for restaurant. Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Verified compliance in preparation of menu items and customer special requests. Chef De Cuisine, 11/2020 to 04/2021

Gasolina Cafe – Woodland Hills, CA

Monitored line processes to maintain consistency in quality, quantity and presentation. Forecasted seasonal staffing levels and interviewed and hired new staff members. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Executive Chef, 12/2019 to 07/2020

Dear Johns, Rockenwagner Cafe – Culver City, CA

Mentored kitchen staff at all levels to prepare each for demanding roles. Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Pඋඈൿൾඌඌ ඈඇൺඅ Sඎආආൺඋඒ

S අඅඌ

Wඈඋ H ඌඍඈඋඒ

Kept labor at or below 28% to support business profit targets. Executive Chef, 02/2018 to 11/2019

Barrel And Ashes – Studio City, CA

Mentored more than 14 kitchen staff at all levels to prepare each for demanding roles. Maintained well-organized mise en place to keep work efficient and consistent. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. Executive Chef, 07/2017 to 02/2018

Paley Hollywood – Hollywood, CA

Conducted assessments and utilized root cause analysis to implement corrective action strategies. Prepared schedules, work assignments and constructed employee compensation packages. Created exciting dishes to draw in clientele and increase revenues. Chef Owner, 12/2003 to 11/2017

Francine Bistro, Shepherds Pie, Seabright Pizza – Camden, ME Chef owned award winning farm to table restaurants Created new menu items, managed food expenses and supervised quality to ensure adherence to standards. Monitored quality, presentation and quantities of plated food across line. Received eight cosecutive nominations for "best Chef northeast " Chef De Cuisine, 09/2001 to 01/2003

Aquitaine Bis – Chestnut Hill, MA

Chef Manager, 05/1998 to 02/2000

Todd English's Figs – Charlestown, MA

Line Cook, 10/1997 to 12/1998

Bayona – New Orleans, LA

Sous Chef, 04/1994 to 11/1997

Mauna Lani Bay Hotel – Kohala Coast, HI

Line Cook, 01/1993 to 11/1994

Rockenwagner – Santa Monica, CA

Contact this candidate