Chef
Resume:
Kevin Chang
Private Chef
Orlando, Fl
********@*****.***
Professional summary
I am a passionate and creative culinary professional with over 25 years of experience in the food and hospitality industry. Throughout my career, I’ve cultivated a deep understanding of diverse cuisines from classic American, French, Asian, Steakhouse, and Mexican. My love for experimenting with bold flavor combinations and bringing fresh, creative ideas to the table has been the cornerstone of my career. I have worked as an owner, sous chef, executive chef, and private chef, with expertise in designing distinctive, flavorful dishes for both personal and commercial settings.
A seasoned leader and mentor, I am committed to enhancing team productivity and maintaining high standards in kitchen operations. My leadership has fostered efficient, motivated teams who strive for excellence. I have developed a sharp eye for quality, cost control, and innovative menu development, ensuring that every dish is not only delicious but also efficient to produce. Skills
• Menu Planning & Development: Expertise in creating unique and flavorful dishes across a wide range of cuisines.
• Kitchen Management: Strong background in leading teams, managing kitchen operations, and ensuring efficiency.
• Culinary Creativity: Skilled in experimenting with bold, innovative flavors and flavor profiles that elevate the dining experience.
• Cost Control: Proficient in labor cost analysis, P&L management, and maintaining budget adherence while delivering exceptional dishes.
• Leadership & Mentorship: Proven ability to inspire, motivate, and mentor culinary teams to achieve excellence.
Work Experience
Private Chef for a Very High Net Worth Family
Orlando, FL 2021 - Present
• Design and prepare exclusive, high-quality dishes tailored to business meetings, personal events, and everyday dining.
• Specialize in creating flavorful, unique dishes that combine creative flair with a deep understanding of diverse culinary traditions.
• Designing personalized menus tailored to a family’s tastes, preferences, dietary needs, and food restrictions.
• Management of the purchase of the highest quality ingredients, gourmet and/or exclusive products, in local and national markets.
• Travel accompaniment, offering a local gastronomic experience tailored to the family's preferences while on the road.
Executive Chef Tellers of Hyde Park
Cincinnati, OH 2020 - 2021
• Led a team of 15 cooks in a high-end restaurant with annual sales of $5 million.
• Developed new menu items and recipes, emphasizing bold flavors and fresh, high-quality ingredients.
• Managed food cost, labor, and budget, improving efficiency without sacrificing quality. Executive Asian Chef Horseshoe Casino
Cincinnati, OH 2017 - 2019
• Managed operations and culinary teams in a high-volume, 7-million-dollar annual sales restaurant.
• Developed seasonal menus incorporating local, fresh ingredients with a focus on innovative Asian flavors.
• Trained staff to implement advanced culinary techniques, improving food quality and presentation.
Executive Chef Celestial Steakhouse
Mount Adams, OH 2014 - 2016
• Directed a team of chefs, ensuring high-quality service and consistency in the restaurant's upscale dining environment.
• Managed profit & loss statements and kept food costs and labor in check while maintaining exceptional food standards.
• Introduced innovative flavor combinations and new menu items to increase customer satisfaction.
Executive Sous Chef Tony's of Cincinnati
Cincinnati, OH 2011 - 2013
• Managed kitchen prep, daily catering orders, and service functions, ensuring smooth operations during busy periods.
• Maintained the highest standards of food quality and sanitation, supporting the kitchen team during service.
Executive Chef Miso Asian Bistro
Cincinnati, OH 2008 - 2010
• Designed and managed menus with a focus on innovative Asian cuisine and seasonal flavors.
• Trained kitchen staff on new recipes and cooking techniques, ensuring the highest food quality and customer satisfaction.
• Ensured the kitchen and surrounding areas were sanitized and clean in accordance with the company
Sous Chef The Cincinnatian Hotel
Cincinnati, OH 2003 - 2006
• Assisted in the development of new dishes and menu items, focusing on high-end flavor profiles and presentation.
• Supervised kitchen staff, ensuring quality and efficiency in food preparation. Owner/Executive Chef Shanghai Chinese Restaurant Hamilton, OH 1994 - 2002
• Managed all aspects of restaurant operations, including menu design, staffing, inventory management, and food preparation.
• Created distinctive, flavorful dishes that showcased Chinese cuisine with creative flair. Languages
• Taiwanese: Native
• English: Native
• Mandarin: Intermediate
• Spanish: Intermediate
Education
• Culinary Training Chef Gi Ming Chang, Cincinnati, OH (2001 - 2004)
• Apprenticeship under Chef David Chang, New York, NY (2007)
• French Culinary Institute, New York, NY (2007)
Certifications and Licenses
• SERV Safe
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