Executive Chef with 20+ Years Experience

Christopher Schelin

Ph: 609-***-**** Email: ***********.*******@*****.***

PROFESSIONAL SUMMARY: Executive Chef the just relocated to North Carolina with 20+ years of working experience and a range of skills looking to obtain a full-time position in the Raleigh/Durham area that allows me to demonstrate my knowledge, challenges my creativity and culinary passion, and furthers my experience in the trade.

SPECIALTIES:

Creative and quality driven culinary skills.

Exceptional knife skills in fish cleaning, meat quartering, oyster shucking, etc.

Good knowledge and recognition of quality products.

Works well in a fast-paced, high volume restaurant environment.

Catering experience for large parties and

functions.

Strong, decisive, and good leadership qualities.

Organized and very meticulous.

Ability to learn and retain knowledge at an accelerated pace.

Professional written and verbal communication and interpersonal skills.

Serv-Safe certified.

Knowledgeable in PNL information, maintaining labor percentage and Food Cost.

Expert knowledge in the use of MarginEdge, HotSchedules and Avero.

Knowledge of the creation, preparation, and execution of a wide range of cuisine.

Executive Chef – Malka West Palm Beach, FL

October 2024 to July 2026

•Managed alongside partners and leadership to launch the opening of an mediterranean kosher restaurant.

•Hire top talent to ensure the staffing leads to the continual success of the restaurant.

•Train staff on equipment specifically procured for an open kitchen layout (Equipment Including: Argentinian Grill, Rational Ovens, Pasta Tank, Wood/Coal Ovens)

•Train staff on the proper preparation of food and ensure utensils and cookware are separate and used in accordance to Kosher rules.

•Created and put in place BOH/FOH

• operational systems (Systems Including: Cleaning Crew, Vendors, Ventilation/Grease trap company, Coal/Wood delivery weekly, Ecolab dish pit set up and design etc.)

•Menu Development and Design, Itemization and Costing

•Food preparation, cooking, and kitchen management in accordance with Kosher dietary laws.

•Order meat, fish, and produce from specific vendors and in accordance with strict butcher and purchasing guidelines.

•BEO knowledge for events (i.e., bridal showers, large food table party displays, weddings, and special events) for 400+ attendee parties.

•Create unique specials to drive sales and gain restaurant notoriety.

•Maintain and manage food cost, labor, and P&L.

Executive Chef - Farmers Table (North Palm Beach Country Club) North Palm Beach, FL

July 2022 to September 2024

•Menu design and pricing for all food locations on the grounds.

•Manage hiring and training for staff of the restaurant, banquets, and snack shacks located on the golf course.

•BEO knowledge for events (i.e., bridal showers, weddings and special events) for 200+ attendee parties.

•Creation of unique specials to drive sales and gain restaurant notoriety.

•Maintain and manage food cost, labor, and P&L.

Executive Chef (Consultanting) - Trattoria Carina Philadelphia, PA

September 2021 to June 2022

•Brought on as Executive Chef/consultant to reopen and drive restaurant in a positive direction.

•Delegate responsibilities in preparation and execution of specials and signature dishes while being mindful of food quality, portioning, and presentation at all times.

•Create unique menu items, plating, and menu design through research and selection of ingredients based on seasonal availability and quality.

•Train new employees to meet performance expectations.

•Responsible for orders and inventory.

•Maintain kitchen sanitation and ensure staff safety.

•Expedite during peak hours and maintain line at peak business times.

•Closed and managed reopening for COVID-19 shut down.

•Hired Chef de Cuisine/retooled BOH staff to post Covid reopening.

Executive Chef -On Swann Tampa, FL

May 2018 to August 2021

•Achieved a 2020 Best Restaurant of the Bay Award.

•Manage and lead kitchen staff.

•Delegate responsibilities in preparation and execution of specials and signature dishes while being mindful of food quality, portioning and presentation at all times.

•Create unique menu items, plating, and menu design through research and selection of ingredients based on seasonal availability and quality.

•Conduct interviews, hire staff, and train new employees to meet performance expectations.

•Responsible for orders and inventory.

•Maintain kitchen sanitation and ensure staff safety.

•Expedite during peak hours and maintain line at peak business times.

•Managed labor and food cost for a 6 million annual sale restaurant.

•Closed and managed reopening for COVID-19 shut down.

Chef de Cuisine - Barbuzzo Philadelphia, PA

June 2014 to February 2018

•Managed and led the kitchens' A.M staff.

•Delegated responsibilities in preparation and execution of specials and signature dishes while being mindful of food quality, portioning and presentation at all times.

•Created unique menu items, plating and menu design through research and selection of ingredients based on seasonal availability and quality.

•Conducted interviewing, hiring and training of new employees to meet performance expectations.

•Responsible for orders.

•Maintained kitchen sanitation and ensured staff safety.

•Expedited during peak hours and maintained line at busiest times.

•Mediterranean cuisine, Neapolitan Pizzas, Pasta from Scratch, Etc.

Sous Chef - Standard Tap Philadelphia, PA

April 2004 to March 2014

•Managed and led kitchen staff.

•Event and party management

•Delegated responsibilities in preparation and execution of specials and signature dishes while being mindful of food quality, portioning and presentation at all times.

•Created unique menu items, plating and menu design through research and selection of ingredients based on seasonal availability and quality.

•Developed and supervised a successful brunch menu with focus on quality and presentation.

•Conducted interviews, hiring, and training of new employees to meet performance expectations.

•Responsible for orders and inventory.

•Maintained kitchen sanitation and ensured staff safety.

•Expedited during peak hours and maintained line at busiest times.

EDUCATION:

B.A. of Culinary Arts // Drexel; Philadelphia, PA A.A. of Culinary Arts // Atlantic Culinary Academy; Mays Landing, NJ

REFERENCES:

Paul Kimport, Owner of Standard Tap & Johnny Brenda's. 215-***-****

Dolly Kimport, Manager/Bookkeeper at Standard Tap. 215-***-****

Marcie Turney Executive ChefOwner/Barbuzzo 215-***-****

Dylan Rule General Manager/On Swann 813-***-****

Chris Ponte Chef/Owner/On Swann 727-***-****

Contact this candidate