Executive Chef Sous
Resume:
Cris Dugan
Executive Chef
Cumberland, IN *****
********@*****.***
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef
Gather 22-Indianapolis, IN
March 2024 to Present
• Completes all ordering for restaurant, excluding beverages.
• Created Indy Devour Downtown menu.
• Creates schedule for BOH employees.
• Assists in creating seasonal menu and event menus with tastings and food cost.
• Created spreadsheet which includes all recipes, their ingredients, and food cost.
• Created a deep clean list along with a daily task schedule. Sous Chef
Conner's Kitchen + Bar-Indianapolis, IN
January 2022 to February 2024
• Managed ~20 employees in high volume restaurant
• Ordering, scheduling, training, organization
• Created and maintained cleaning systems in kitchen
• Experience with Kronos(Payroll) Micros(Logging daily sales) Kitchen Manager/ BoH Manager
Kizuki Ramen & Izakaya-Indianapolis, IN
September 2020 to January 2022
• Scheduled 20+employees every week
• 200-600 covers a day
• Ordered all food, disposable goods, and drinks from 5 separate vendors weekly.
• Monthly reviews held with employees.
• Trained new staff in kitchen etiquette and food safety
• Created weekly deep clean guidelines
• Conducted interviews and hired BOH staff
Cook
Bluebeard-Indianapolis, IN
January 2019 to February 2020
Working in a scratch kitchen where we get local ingredients and menu changes very often. 200-500 covers a night. Food prep.
Lead Cook
The Alexander Hotel
March 2015 to October 2019
• Seasonal Menu
• Omelet Station
• In Room Dining
• 50-400 covers a shift
• Food Prep from Scratch
• Catering 25-200 people
Kitchen Manager
The Pioneer-Indianapolis, IN
July 2018 to January 2019
Kitchen Manager of The Pioneer I was in charge of ordering, creating schedules for my employees, working on the line, checking quality of food and make sure the kitchen was kept tidy and clean. Line Cook
Disney World
October 2014 to February 2015
Cape May Café was a Buffet Style Kitchen. Did my Externship at Disney World and have learned a lot from that experience. I got the chance to work with very experienced Chefs.
• Pantry Cook
• Line Cook
• Prep Cook
• Dessert Asserter
• 1000 covers a shift
Trainer
Mac Genie
October 2013 to October 2014
I worked at Mac Genie and it was my first mass producing food kitchen and I worked as a line cook and a prep cook, was normally the only cook per shift.
• Trainer
• Cashier
• Line Cook
• 30-250 covers a night
• Prep Cook
• Caterer
Education
Associates Degree
The Chefs Academy
Culinary Arts
Salutatorian(College)
Skills
• Catering
• Culinary Experience
• Kitchen Management Experience
• Food Safety
• Banquet Experience
• Food Preparation
• Profit & Loss
• Cooking
• Restaurant Management
• Kitchen management
• Restaurant experience
• Fine dining experience
• Cooking
• Interviewing
• Knife skills
• Upscale casual experience
• Food management
• Menu planning
• Food service management
• Food handling
• Leadership
• Food industry
• Food service
• Supervising experience
• Profit & loss
• Plating
• Organizational skills
• Management
• Casual dining experience
• English
• Kitchen experience
• Culinary experience
• Sanitation
• Writing skills
• Communication skills
• Microsoft Office
• Dietary department experience
Certifications and Licenses
ServSafe
Driver's License
August 2020 to May 2027
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