Executive Chef and Kitchen Operations Leader

Timothy Kang

Nashville, TN ***** +1-615-***-**** *********@*****.***

Professional Summary

Professional chef with over 10 years of experience in fine dining and highvolume restaurants. Demonstrates exceptional focus and eficiency inhigh-pressure environments, ensuring calmness during peak times.

Expertise in kitchen management, menu development, and team leadership, with a proven track record of enhancing customer satisfaction through culinary innovation. Strong skills in staff training and strategic planning, driving revenue growth while maintaining quality and cost eficiency.

Work Experience

Executive Sous Chef

Etch Franklin, TN

1.Introduced new techniques and dishes to enhance menu creativity and customer satisfaction

2.Assist the Executive Chef in overseeing daily kitchen operations, ensuring consistency in food quality and presentation

3.Monitore food costs and implemented strategies to reduce waste and improve profitability

4.Ensure all dishes met established standards for taste, quality, and presentation

5.Manage inventory, ordering, and vendor relationships to maintain optimal stock levels and minimize waste

6.Enforce food safety, sanitation, and health regulations in compliance with local and federal standards

7.Coordinated kitchen workflow during high-volume service to ensure timely and efficient execution

8.Collaborate on menu planning, recipe development, and seasonal offerings

Executive Chef/Manager IL Mago Edwards, CO December 2023 to October 2025

Formulated sourdough and fermented pizza dough recipes, focusing on flavor enhancement and optimal texture.

•Created daily menu features to attract diverse clientele.

•Designed weekly and seasonal menus, optimizing ingredient use.

•Ensured quality control and consistency across all dishes.

•Prepared house-made pastas to elevate dining experience. Managed high-volume kitchen operations, ensuring efficiency and quality.

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Collaborated with local farms to source premium ingredients and support sustainability.

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Oversaw staff recruitment, training, and retention to build a strong team.

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Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.

Banquet Chef

Cordillera Edwards, CO December 2023 to December 2024

Designed and implemented event and menu plans to ensure alignment with client preferences and dietary requirements.

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Engaged with event coordinators to develop personalized menu options, ensuring compliance with budgetary guidelines.

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Maintained strict compliance with HACCP and ServSafe standards throughout operations.

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Developed detailed banquet production schedules, prep lists, and plating guides for events.

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Managed high-volume kitchen operations to ensure efficiency and quality.

Sourced premium ingredients through partnerships with local farms to promote sustainability.

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Oversaw inventory control and vendor negotiations to optimize profitability.

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Supervised kitchen staff during large-scale events, ensuring presentation standards were met.

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Led team in preparing and executing high-volume banquet menus, ensuring quality and presentation standards.

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Developed innovative recipes and seasonal menus, enhancing guest satisfaction and dining experience.

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Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen workspace.

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Managed inventory levels through effective ordering practices, minimizing shortages while optimizing cost control.

CDC

Vin48 Avon, CO

October 2022 to December 2023

Designed and implemented daily features to elevate menu offerings at a locally owned wine-centric restaurant.

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Developed house-made pastas to enhance dining experiences and uphold culinary authenticity.

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Streamlined order processing during service to enhance customer satisfaction and operational efficiency.

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Managed a team of 10 kitchen staff to uphold exceptional food quality and presentation standards.

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Guided and developed junior kitchen staff in food preparation techniques and presentation standards.

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Oversaw inventory management, implementing efficient stock control practices to minimize waste.

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Adopted innovative cooking techniques to enhance dish quality and consistency across menu offerings.

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Supervised training of kitchen staff in high-pressure food preparation techniques.

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Oversaw high-volume food preparation operations in a fast-paced environment.

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Crafted seasonal menus that integrated local ingredients to elevate culinary offerings

Sous Chef

Splendido Avon, CO August 2020 to October 2022

•Executed exceptional New American cuisine infused with Frenchinfluences at a 150-seat restaurant in Beaver Creek.

•Partnered with chef to design and implement daily specials, enriching menu diversity.

•Oversaw culinary operations in sauté, grill, fish, and garde manger stations to uphold quality standards and operational eficiency.

•Secured Michelin Bib Gourmand recognition for Colorado dining establishment.

•Oversaw kitchen staff to maintain high food quality and enforce safety standards.

•Enhanced inventory management processes to minimize waste and maximize ingredient utilization.

Cook 1

Four Seasons Vail, CO December 2019 to August 2020

Achieved AAA Four Diamond award recognition for exceptional service and quality.

Produced house-made flatbreads, pizzas, and pastas to enhance menu oferings.

Cooked at acclaimed steakhouse and bar, serving a total of 240 guests.

Assisted chefs with banquet preparation and setup to ensure seamless operations.

Executed dry aging of meats for steakhouse to improve flavor profiles.

Sous Chef/Kitchen Manager

ETCH Nashville, TN

November 2018 to December 2019

Created innovative menu items to enhance dining experience.• Managed private parties of 20 to 100 guests, ensuring seamless service.

•Assisted in designing and preparing new menus for seasonal oferings.

•Trained and managed cooks

Kitchen Manager

Party Fowl Nashville, TN February 2018 to November 2018

Contributed to opening one location of popular hot chicken restaurant with five locations in TN. Managed crew of up to 20 employees, ensuring eficient service during peak hours.

Handled between 500 and 1,100 reservations nightly for lunch and dinner services. Reduced food cost from 28% to 15%, enhancing overall profitability.

Line Cook

360 Bistro Nashville, TN December 2017 to February 2018

Operated 60-seat fine dining restaurant with acclaimed wine program. Produced fresh pasta and charcuterie daily to enhance menu oferings. Collaborated with chef and owners to develop innovative menu items.

Executive Sous Chef

Fin and pearl Nashville, TN September 2016 to December 2017

Recruited as one of three opening Sous Chefs at Nashville's first 250-seat fine dining seafood restaurant. Expedited food delivery while ensuring quality standards were consistently met.

Created daily features to enhance menu variety and customer experience.

Collaborated with Sous and Executive Chefs on specials and coordinated banquets for 10 to 50 guests. Trained prep cooks and line cooks, coaching two prep cooks and one line cook into management positions. Reduced food costs by 20%, decreasing percentage from 40% to 20%.

Lowered labor costs from 40% to 15% through eficient scheduling and resource management.

Sous Chef

ETC Nashville, TN

August 2015 to September 2016

Recruited as opening Sous Chef at 70-seat Southern Fusion restaurant.• Oversaw a team of 6 staff members, ensuring operational eficiency.

•Achieved a 99 health score rating through rigorous quality control.

•Assisted in menu planning to enhance culinary oferings.

Sous Chef/Line Cook

Sinema Restaurant & Bar Nashville, TN June 2014 to August 2015

Promoted from line cook to sous chef within one year at a 150-seat fine dining restaurant. Collaborated with James Beard-nominated chef to develop innovative menu items and specials. Oversaw team of twelve cooks, ensuring high quality food preparation and service standards. Produced house-made pasta, enhancing menu oferings and customer experience.

Achieved a 25% reduction in annual food and labor costs through eficient management practices.

Education

High school diploma or GED Antioch High School Antioch, TN 2000 to 2004

High school diploma or GED

Skills

Inventory management Managing hospitality teams Middle Eastern cuisine Labor cost analysis Upscale casual experience Menu design Cost control Kitchen organization Kitchen quality control

Restaurant management Seafood Communication with kitchen staff Menu pricing Leadership

Food ordering Managing kitchen staff Food plating presentation Team scheduling Plating

Kitchen waste management Kitchen health and safety standards Staff supervision Managing

Customer communication

Pricing Catering Food safety management Food safety Senior leadership Hotel restaurant experience Windows Management Computer skills Culinary industry experience (16-20 years)

Menu writing Staff scheduling Food service purchasing Food service management Menu costing Mexican cuisine Chef de cuisine experience Managing event budgets Food & beverage industry purchasing American cuisine Hotel cost control Kitchen management Oven and range use Practicing as a culinary professional Cooking Thai cuisine Food quality maintenance

Adaptability Computer literacy Food service workstation cleanliness Kitchen stations Production inventory management Meal Preparation Food service cleaning Hospitality Increasing sales revenue Banquet chef experience Team development Food service health code compliance

Supervising experience Microsoft Office Culinary experience - Culinary experience (16–20 years)

Meat cookery Head chef experience Kitchen knives Menu concept development Kitchen cost control Interpersonal skills Listening to others and asking questions to better understand them.

Safety protocol adherence Employee retention Restaurant experience Working in the culinary industry Inventory tracking for food cost management Continuous improvement Recruiting

Grilling Kitchen manager experience Catering chef experience Sauce preparation Indian cuisine

Japanese cuisine Food preparation Sous chef experience Food safety sanitizing procedures

Absorbing, sharing, and understanding information presented. Problem solving Shelf stocking

Line cook experience Kitchen equipment maintenance Food service inventory management Menu engineering Team motivation (leadership skill) Event planning Kitchen staff training Schedule creation Staff development Food sanitation practices Italian cuisine Maintaining an organized workspace Kitchen experience Kitchen staff scheduling Waste management Restaurant cost management Hotel operations budget management Training & development Technical Proficiency

Communication skills Materials management in food and beverage Food management Purchasing

safety Shift management Supplier management Safety regulations Staff management Fine dining experience COMMUNICATION Vegetable preparation Vendor management Operations management Time management Quality control Chef French cuisine Team leadership Chinese cuisine Recipe standardization

Languages

English

Certifications and Licenses

Food Safety Manager Certification ServSafe

ServSafe Food Manager Certification

Additional Information

Authorized to work in the US for any employer

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