Executive Chef Customer Service
Resume:
Payman Sasaninia
***** ********** *** ****, ***********, CA 92394
*********@*****.***
Executive Chef
Accomplished Chef with strong combination of culinary experience and management skills coupled with menu development background. Extensive experience in food inventory planning, procurement, and management on national levels. Thorough familiarity with wide assortment of varied cuisine. Background in providing exceptional regional leadership while directing multiple chain stores simultaneously. Annual revenues ranging from $4 -$12 Million. Areas of expertise include:
• Restaurant
Operations
• International
Culinary Experience
• Recipe
Development
• Personnel Oversight /
Management
• Staff Training /
Development
• Customer Service
• Cost Containment
• Special Events
Development
• Quality
Assurance
PROFESSIONAL EXPERIENCE
Traditions of Smyrna Assisted Living 03/2023 – 04/2025 Sous chef: Prepare and serve daily specials and sandwiches to residents at the Assisted Living Facility of 120 residents breakfast, lunch and dinner. Order and inventory for daily food preparations. .Maintain kitchen cleanliness and organization . Sysco Nashville Distribution 11/2020 – 03/2023
Cafeteria Chef: Prepare and serve daily benefit meal offering in cafeteria setting for all associates and guest of Sysco Distribution of Nashville. Order and inventory for daily food preparations. .Maintain kitchen cleanliness and organization per health department standards
BJ's Restaurant & Brewhouse, Louisville, Ky. 01/2020 – 11/2020 Executive Chef: Direct all hot and cold food preparation and catering activities of a
$5-6 million/year establishment. Play key role in the supervision of hot food and all departments. Manage and train staff of 25-30 food preparation employees.
• Instrumental in achieving up to $450 thousand/month in gross sales revenues
(pre Covid-19).
• Maintain cost in range while meeting a $6 million/year sales goals.
• Serve & plate dinners From 150 up to 600 people daily. Bubba Gump Shrimp Co. / Brickhouse Tavern & Tap
(Landrys Inc. 2008-2018)
Executive Chef: Louisville KY, Brickhouse Tavern 01/18 - 01/2019 Direct all hot and cold food preparation and catering activities of a $3.5 - 4 million/year establishment. Play key role in the supervision of hot food and all departments. Manage and train staff of 25-30 food preparation employees.
• Instrumental in achieving over $300 thousand/month in gross sales revenues over several months during Summer and Winter seasons.
• Maintained cost in range while meeting a $4 million/year sales goals.
• Served plated dinners From 150 up to 600 people daily. Executive Chef: Las Vegas, NV 11/2012 – 12/2018.
Direct all hot and cold food preparation and catering activities of a $10.5-$12 million/year establishment. Play key role in the supervision of hot food and all departments. Manage and train staff of 70 food preparation employees. Instrumental in achieving over $1million/month in gross sales revenues over several months during summer seasons.
• Maintained cost in range of 18.5% to 19.5% while meeting of $11.7 million/year sales goals.
• Effectively expedited dinner service. From 1200-1800 Guest Daily During peak event seasons
• Development of several Growth candidates amongst Hourly Employees to salaried Sous Chefs.
Head Chef: Destin FL, 04/2011 – 11/2012
Direct all hot and cold food preparation and catering activities of a $5 million/year establishment. Play key role in the supervision of hot food and all departments. Manage and train staff of 70 food preparation prep cooks, line cooks, dishwashers.
• Demonstrated continuous commitment to reducing food and labor costs.
• Effectively expedited dinner service. From 500-1500 Guest Daily During peak seasons
Sous Chef: - Anaheim, CA 04/2008 – 04/2011
Aided in leading operations of $7-9 million/year restaurant kitchen. Directed food preparation staff supervision, food inventory control, and vendor negotiations.
• Catered multitude of banquets for up to 500 people.
• Demonstrated continuous commitment to reducing food and labor costs.
• Trained employees in customer service and food preparation procedures in line with casual establishment standards.
Outback Steak House, Arcadia, CA 06/2005 – 04/2008 Kitchen Manager: Aided in leading operations of $3-5 million/year restaurant kitchen. Directed food preparation staff supervision, food inventory control, and vendor negotiations.
• Personally prepared staple items on Menu to ensure best quality.
• Demonstrated continuous commitment to reducing food and labor costs. Trained employees in customer service and food preparation procedures in line with casual establishment standards
EDUCATION
Studied Neuro Science and Psychology, University of California, Riverside 2000- 2005
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