Executive Chef Food Safety
Resume:
Heather Fraser
Executive Chef
Atlanta, GA ***** • 973-***-****
Enthusiastic and customer-focused professional with 25 years of experience in directing culinary operations and overseeing end-to-end Food and Beverage operations, skilled in strategic planning,Business Process Success,Team Building and a strong strategic professional with attention to details.
Instrumental in cooking numerous cuisines and designing unique/new culinary to enhance positive customer experience. Distinguished for developing culinary programs, enforcing food safety and regulatory guidelines, and augmenting revenue streams. Well-versed in formulating menu concepts, supervising kitchen staff, identifying/resolving issues, and estimating food requirements. Astute in utilizing seasonal, locally sourced ingredients to create unforgettable culinary experiences that align with organizational goals and boost brand reputation. Deft at guiding and mentoring kitchen staff to maintain high standards of food quality and sanitation. Adept at orchestrating high-profile events and crafting exceptional menus that tantalize palate. Areas of Expertise
Kitchen Management
Food Safety & Sanitation
Customer Service & Satisfaction
Sales & Marketing Administration
Computer /POS Knowledge and
Skills
Menu Planning & Development
Banquet Operations Management
Budget & Cost Containment
Back-Of-House Operations
Front of-HouseOperation
Revenue Generation & Growth
Team Building & leadership
Customer Relationship Management
Cross-functional Collaboration
Catering Expertise and Pricing
Professional Experience
Metz Culinary Management – University of Louisville Hospital Louisville, KY 2022– 2024 Executive Chef/Manager/ Events / Food and Nutrition Managed both catering and retail department and all cost centers, ensuring accurate invoicing and financial reporting. Guided and mentored staff to maintain highest quality standards, fostering attention to detail and precision. Implement and create new menu for executive department special events and executions Conducted staff performance evaluations and provided actionable feedback to enhance skillsets and superior service quality. Fostered collaborative work culture and boosted employee engagement and teamwork to provide exceptional service. Oversaw and processed employee payroll for accurate and timely compensation. Follow Strict HACCP Rules and Guidelines and Joint Commission and EEOC Inspection Compliance. Key Accomplishments:
● Increased inventory sales by over 20% through strategic management and sales initiatives.
● Minimized food waste by employing effective inventory control systems, while ensuring precise stock level tracking.
● Delivered exceptional service to 300+ daily retail customers across hospital departments to maximize customer satisfaction.
● Streamlined order and stock supply processes for hospital departments, improving time management and delivery efficiency.
● Spearheaded menu planning and event coordination for 350+ bed hospital, ensuring seamless operations and quality service delivery.
Radisson Hotel Clarksville, Indianapolis, IN 2020-2022 Directtor of Sales and Marketing
Fostered and fortified strategic partnerships with key vendors aimed at driving business growth and collaboration.
Directed sales promotions and developed/enforced innovative marketing strategies across major social media platforms to boost brand visibility and engagement. Led sales and marketing teams in executing effective business plans and strategies, enhancing overall performance and market presence. Conducted in-depth analysis and forecasting of monthly sales data to identify trends and optimize market opportunities within assigned regions. Key Accomplishments:
● Met and surpassed sales goals and service targets by building lasting customer relationships and securing new business opportunities.
● Maximized customer engagement and increased growth/revenue by devising and executing data-driven marketing strategies. Galt House, Louisville, KY 2019 2020
Executive Chef/Executive Kitchen Manager
Spearheaded planning and flawless execution of banquet events, from menu design to service, maintaining exceptional standards of food quality and presentation.
Developed and implemented strategies to enhance restaurant performance, optimize food preparation processes, and minimize waste.
Managed department inventory control and procurement processes, ensuring cost efficiency and availability of essential supplies.
Key Accomplishments:
● Led food preparation and production activities for kitchen staff of more than 75 members, ensuring timely meal delivery and adherence to quality standards.
● Ensured kitchen cleanliness and stringent compliance with HACCP protocols by overseeing sanitation procedures and scheduled equipment cleaning.
Intrigue Couture – Boca Raton, FL 2017– 2020
General Manager
Oversaw revenue management, cost control, team development, staffing, and conflict resolution to drive operational efficiency. Led strategic planning and sales strategy development to boost revenue growth and enhance brand visibility.
Spearheaded production, promotion, and financial management of projects and services, ensuring alignment with business goals.
Developed and managed annual budgets, tracking performance against targets. Conducted comprehensive market research to assess market needs and opportunities for both current and future product offerings.
Key Accomplishments:
● Introduced cost control measures and optimized purchasing processes to enhance service quality and operational efficiency.
● Designed training materials covering company policies and procedures, fostering a unified understanding of organizational standards across teams.
● Exceeded sales targets by cultivating strong customer relationships and identifying new business opportunities, driving revenue growth and customer loyalty.
NXT Level Banquet Hall and Lounge, Fort Walton Beach, FL 2014– 2017 Executive Chef/Owner Operator
Formulated comprehensive business plans outlining revenue projections and growth forecasts for strategic decision-making. Prepared detailed labor budgets and expense reports to ensure financial accountability and effective resource allocation. Recruited and trained employees, fostering skilled workforce aligned with organizational goals and service standards. Oversaw all operating systems, ensuring seamless functionality and efficiency across all departments. Managed daily operations for both front and back of house, driving operational excellence and service delivery. Key Accomplishments:
● Generated staff schedules to optimize labor costs while meeting operational demands and maintaining service quality.
● Created targeted menus and concepts tailored to specific demographics, enhancing customer satisfaction and engagement.
● Developed training materials encompassing company policies and procedures, promoting cohesive understanding of organizational standards among staff.
Additional Experience
Executive Chef / Owner Operator Self-Employed, Chatham, NJ 2005-2014 Education
Master of Business Administration (MBA) in Business Management University of Phoenix, Tempe, AZ Bachelor of Arts in Culinary Arts Culinary School of Arizona, Phoenix, AZ Licences & Certifications
Certified SERVSAFE Management, American National Standard Institute, 2023 Real Estate Licensing, Florida Real Estate School, Miami, FL, 2013
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