Sous Chef Executive

CHRISTOPHER ALLEN

** ***** ****** **** *****, CA 90803 714-***-**** *.*********@******.***

SUMMARY

For the past eighteen years, I have dedicated myself to culinary arts. Some of my strengths include exceptional use of organization, leadership & food preparation skills, along with a strong dedication to exceeding expectations. I am currently seeking an executive / sous chef position in a challenging & sophisticated establishment. EXPERIENCE

Cook/Sous Chef

Mahe – 1400 Pacific Coast Highway, Seal Beach, CA April 2007 to February 2014

·Conducting daily inventory and orders correlating to daily sales.

·Organized and labeled daily production by prep staff.

·Initiated and wrote preparation lists to ensure organized food production.

·Ensured that all food served was arranged properly and meets quality standards.

·Ensured that all kitchen work was completed within timelines. Executive Chef

Mahe – 24691 Dana Point Harbor Drive, Dana Point, CA February 2014 to April 2017

·Purchase food and supplies from local and sustainable vendors.

·Menu development and item pricing.

·Train and manage kitchen personnel and supervise / coordinate all culinary related activities.

·Estimated food requirements and food / labor costs.

·Supervised kitchen staff activities.

·Recruit and train / manage kitchen staff.

·Comply with nutrition and sanitation regulations and safety standards.

·Maintain a positive and professional approach with coworkers and customers. Executive Sous Chef & Executive Chef

Ola Mexican Restaurant – Huntington Beach & Long Beach January 2016 to April 2022

·Oversaw daily kitchen operations; delegate work schedules to each cook.

·Applied, on daily basis, culinary check list designed by management team to correct any food preparation errors & to monitor process in food production.

·Ensured proper storage of fresh produce & other food items.

·Maintained quality & food taste of daily recipes & food production.

·Closely monitored food preparation.

·Carried out consistent check-up of product to ensure unexpected shortage was avoided.

·Properly monitored cooks working hours; noting those who were punctual & those working overtime to mark for appropriate compensation. Executive Chef

Yasu on 2nd – 5201 2nd Street, Long Beach January 2021 to February 2022

· Define menu concepts and update dishes.

· Choosing key ingredients for dishes on menu.

· Performing administrative duties, including meeting with vendors and ordering supplies.

· Overseeing kitchen equipment purchases, repairs and ordering restaurant supplies. Sous Chef

Mastro’s Ocean Club – 8112 East Coast Highway, Newport Beach February 2022 to February 2025

· Manage day to day kitchen operations from kitchen staff.

· Oversee and maintain kitchen policies and procedures.

· Monitor inventory, control costs and optimize kitchen efficiency.

· Inspect the kitchen for health and safety violations.

· Lead the back of house team by setting a positive and effective flow in the kitchen & overseeing preparations / presentation of service and menu items.

· Ensuring cleanliness throughout kitchen.

· Purchasing, invoicing & shift scheduling.

Chef de Cuisine

California Surf Club – 239 North Harbor Drive, Redondo Beach February 2025 to Current

· Ensuring that all food meets the highest quality standards and is served on time.

· Planning the menu and designing the plating presentation for each dish.

· Coordinating kitchen staff and assisting them as required.

· Hiring and training staff to prepare and cook all the menu items.

· Stocktaking ingredients and equipment, and placing orders as needed.

· Enforcing best practices for safety and sanitation in the kitchen.

· Creating new recipes to regularly update the menu.

· Keeping track of new trends in the industry.

· Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

EDUCATION

High School Diploma

Marina High School – Huntington Beach, CA 2006

Associate of Culinary Arts

Le Cordon Bleu Culinary Arts School – Pasadena, CA 2008

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