Executive Chef Sous
Resume:
Bruce Pelatzky
**** ********** *****, **** *****, Texas 76137 817-***-**** **********@***.***
Executive Chef/ Executive Sous Chef
Executive Chef with over 20 years experience in high-end fast paced kitchens. Skilled in menu development, kitchen operations, and staff training. Demonstrated expertise in inspired dishes while maintaining budget control and high quality food standards. Recognized for exceptional leadership and a passion for sustainable sourcing and seasonal ingredients.
Core Competencies
Menu Development
Culinary Team Leadership
Inventory & Budget Management
Quality Control & Food Safety
Sustainable Sourcing Practices
Event & Catering Experience
Cost Control
Vendor Relations
PROFESSONAL EXPERIENCE
PHM Management Company – Task Force Executive Chef Mar 2024 –
Developed and launched a seasonal menu featuring seasonal ingredients, increasing customer satisfaction
Trained, supervised, and mentored a team of chefs, kitchen staff, resulting in improved staff retention and productivity
Collaborated with vendors to optimize food costs, reducing waste and maintaining a food cost percentage below 28%
Implemented strict hygiene and safety standards
Oversaw high-volume banquet events, catering up to 500 guests and maintaining quality under pressure.
Hilton Richmond Downtown, Richmond Va – Executive Chef
The Kartrite Resort Monticello NY – Executive Chef
C. Baldwin Curio Hotel Houston – Sous Chef
Drummond Island Resort, Mi – Sous Chef
Westin Westminster, Co – Banquet Chef
Westin Pasadena, Ca – Executive Chef
Marriott Hotel & Golf – Executive Chef Jan 2022 – Jan 2024
Developing unique and cuisine-appropriate menus
Collaborating with the Restaurant Manager to set item prices
Staying current on developing trends in the restaurant industry
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Hiring, training and supervising kitchen staff
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Identifying and introducing new culinary techniques
Wild Rooster Bar and Grill – Executive Chef July 2021 – Jan 2022
Perform duties as restaurant manager, preparing for service
Performs ordering of products food and beverage
Handles payroll and scheduling functions
Prepares food for all functions
Performs all duties as Executive Chef
Works all functions on the line
Supervises all personnel in the kitchen
Fort Worth Boat Club - Executive Chef July 2020 – July 2021
Developed and launched a seasonal menu featuring seasonal ingredients, increasing customer satisfaction
Trained, supervised, and mentored a team of chefs, kitchen staff, resulting in improved staff retention and productivity
Collaborated with vendors to optimize food costs, reducing waste and maintaining a food cost percentage below 28%
Implemented strict hygiene and safety standards
Oversaw high-volume banquet events, catering up to 500 guests and maintaining quality under pressure.
Radisson Hotel-Executive Chef Nov 2018 – June 2020
Developed and launched a seasonal menu featuring seasonal ingredients, increasing customer satisfaction
Trained, supervised, and mentored a team of chefs, kitchen staff, resulting in improved staff retention and productivity
Collaborated with vendors to optimize food costs, reducing waste and maintaining a food cost percentage below 28%
Implemented strict hygiene and safety standards
Oversaw high-volume banquet events, catering up to 500 guests and maintaining quality under pressure.
Eagle Mountain Tavern – Kitchen Manager/Chef Dec 2017 – July 2018
Manage daily kitchen operations, including ordering, inventory, and staff scheduling
Train, supervise, and evaluate kitchen staff, promoting a efficient work environment
Ensure compliance with health and safety regulations
Implement and monitor portion control procedures, reducing waste and contributing to overall profitability
Collaborate with the Executive Chef and management team on menu planning and recipe standardization
Marriott Hotel & Golf – Executive Sous Chef May 2013 – Nov 2017
Assisted in developing menus and specials that increased weekly revenue
Managed kitchen operations, including scheduling, inventory, and ordering
Played a key role in introducing a farm-to-table program
Led kitchen team in absence of Executive Chef, maintaining consistency and quality across all dishes
Blue Mesa Grill – Chef/ Kitchen Manager Dec 2012 – Apr 2013
Prepares food for all types of service
Works all functions on the line
Supervises all personnel in the kitchen
Places all food orders
Mira Vista Country Club – Sous Chef Nov 2010- Dec 2012
Assisted in developing menus and specials that increased weekly revenue
Managed kitchen operations, including scheduling, inventory, and ordering
Played a key role in introducing a farm-to-table program
Led kitchen team in absence of Executive Chef, maintaining consistency and quality across all dishes
Cattleman’s Steakhouse – Kitchen Manager Jul 2010 – Oct 2010
Manage daily kitchen operations, including ordering, inventory, and staff scheduling
Train, supervise, and evaluate kitchen staff, promoting a efficient work environment
Ensure compliance with health and safety regulations
Implement and monitor portion control procedures, reducing waste and contributing to overall profitability
Collaborate with the Executive Chef and management team on menu planning and recipe standardization
River Crest Country Club – Sous Chef Jun 2008 - Jun 2010
Assisted in developing menus and specials that increased weekly revenue
Managed kitchen operations, including scheduling, inventory, and ordering
Played a key role in introducing a farm-to-table program
Led kitchen team in absence of Executive Chef, maintaining consistency and quality across all dishes
Worthington Marriott – Line Cook Apr 2008 – Jun 2008
Prepare food for the pantry, sauté’, fry, and broiler lines.
Prepare desserts for the day’s operation
Barton Creek Resort and Spa – Line Cook May 2007-Apr 2008
Assisted in developing menus and specials that increased weekly revenue
Managed kitchen operations, including scheduling, inventory, and ordering
Played a key role in introducing a farm-to-table program
Led kitchen team in absence of Executive Chef, maintaining consistency and quality across all dishes
Cypress Grill – Line Cook Apr 2007–Apr 2008
Prepare food for the broiler, sauté’ and fry stations on a nightly basis
Adhere to sanitation and safety practices
Performed duties as expediter
Chartwells – Keller ISD Food Services Aug 2006-Apr 2007
Daily food preparation based on planned menu using standardized recipes
Supervised and instructed kitchen personnel
Maintained inventory control by ordering, recording and verifying food shipments
Balanced daily income and prepare deposit
Assisted in preparing menu and determining quantity of servings
U.S. Air Force, Travis AFB, CA Jun 1977- Sept 1985
Digital Flight Simulator Specialist
Ensured the operational capabilities of the C5 and C141 simulators and trained and supervised 6 people.
Responsible for maintenance of the E&S Novoview SP-1 Visual System
EDUCATION
Texas Culinary Academy, Associates of Applied Science in Le Cordon Bleu Culinary Arts
3.95 GPA Apr 2007 – Jun 2008
Serv Safe Certification Apr 2007
ACF Certified Culinarian Sept 2007
Technical Electronics Training
HS HC Wilcox Tech 1997
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