Customer Service Executive Chef Staff Management Budget Management
Resume:
JEREMY
SYM
savorysolutionsllc@gmail
.com
MORRISTOWN, TN -
Tennessee 37814
High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Enthusiastic Executive Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food. PROFESSIONAL SUMMARY
WEBSITES, PORTFOLIOS, PROFILES
• www.savorysolutionspersonalchefs.com
Savory Solutions Personal Chefs And Catering -
Executive-chef
Morristown, TN • 08/2014 - Current
WORK HISTORY
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.
•
Oversaw business operations, inventory control and customer service for restaurant.
•
Collaborated with staff members to create meals for large banquets.
•
Delivered excellent food quality and maximized
customer satisfaction by preparing meals according to customer requests.
•
Aligned seasonal promotions with ingredient availability to maximize profits.
•
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.
•
SKILLS
• Workflow Optimization
• Signature Dish Creation
• Food Spoilage Prevention
Food Plating and
Presentation
•
• Budgeting and Cost Control
• Team Leadership
Food Preparation and
Safety
•
• Order Delivery Practices
• Performance assessments
• Forecasting and planning
• Recipes and menu planning
• Payroll and scheduling
• Staff Management
• 4 styles of cuisine
• Operations management
• Problem-solving
• Fine-dining expertise
Employee training and
development
•
Kitchen equipment
operation and maintenance
•
• Menu planning
• Vendor relations
• Hospitality service
expertise
• Process improvements
• Performance improvement
• Budgeting
Lincoln Memorial University
Harrogate, TN • 05/2015
Associate Degree In Nursing:
Nursing
Fresno Culinary Arts
Academy
Fresno, CA • 06/1998
Food & Beverage
Management/ Chef De
Cuisine : Culinary Arts
EDUCATION
CERTIFICATIONS
• Serve Safe Training - 2020
Waterfront Bar &Grill - Executive Sous Chef
Wilkes-Barre, PA • 09/2004 - 11/2006
Interacted with guests to obtain feedback on product quality and service levels.
•
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
•
• Placed orders to restock items before supplies ran out. Produced innovative menu offerings to promote company awareness and customer satisfaction.
•
Developed kitchen staff through training, disciplinary action and performance reviews.
•
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
•
Assisted customers in planning corporate events, social galas and gourmet dinners.
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Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
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Handled and stored food to eliminate illness and prevent cross-contamination.
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• Placed orders to restock items before supplies ran out. Handled and stored food to eliminate illness and prevent cross-contamination.
•
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
•
Delivered excellent food quality and maximized
customer satisfaction by preparing meals according to customer requests.
•
Collaborated with staff members to create meals for large banquets.
•
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
•
Oversaw business operations, inventory control and customer service for restaurant.
•
Verified compliance in preparation of menu items and customer special requests.
•
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
•
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
•
• Prevented cross-contamination from utensils, surfaces Westmoreland Cub - Sous Chef
Wilkes-Barre, Pennsylvania • 04/2003 - 09/2004
and pans when cooking and plating meals for food allergy sufferers.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
•
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
•
Developed kitchen staff through training, disciplinary action and performance reviews.
•
Interacted with guests to obtain feedback on product quality and service levels.
•
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
•
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
•
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer
levels.
•
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
•
Acted as head chef when required to maintain continuity of service and quality.
•
Trained kitchen staff to perform various preparation tasks under pressure.
•
Collaborated with staff members to create meals for large banquets.
•
Disciplined and dedicated to meeting high-quality
standards.
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Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
•
Managed 8 culinary personnel in service to 85+-customer base.
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Trained and managed kitchen personnel and supervised related culinary activity.
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Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of
production and service areas.
•
Ramanza Ristorante In Peppermill Hotel Casino - Pantry Chef
Reno, Navada • 03/1998 - 07/2000
Disciplined and dedicated to meeting high-quality
standards.
•
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
•
Used critical thinking to break down problems, evaluate solutions and make decisions.
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Used coordination and planning skills to achieve results according to schedule.
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Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
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Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
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Improved operations through consistent hard work and dedication.
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Proved successful working within tight deadlines and fast-paced atmosphere.
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Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.
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Ole Smoky Moonshine Distillery Gatlinburg TN
AFFILIATIONS
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