Executive Chef & Restaurant Operations Leader

I A N B O O T H M A N

************@*****.*** 215-***-**** 2318 R St Richmond, VA 23223

Highlights of Professional Experience

15+ Years of professional restaurant experience. Experienced in cooking and preparing food. Skills include special menu creation, inventory, menu creation, inventory control, purchasing, cost control, prep list creation, schedule creation, labor control, staff training, sanitation, business openings, problem solving, HACCP, P+L management above 1 M per month in sales, team building.

Professional Experience

Chef Manager at Eurest Dining, HALEON, Richmond, VA 2020 to present

Overseeing all aspects of food and dining operations for a 450-person site daily. Including hot and cold breakfast and lunch, coffee services, catering. Staff hiring, training, food cost management, weekly financial calls, inventory, recipe adherence. Grew business by over 50% in under two years.

Corporate Chef of Richmond Restaurant Group, Richmond, VA 2018 to 2020

Initially hired as executive chef to open West Coast Provisions. Later promoted to oversee all other brands within the group, including Hard Shell, the Daily Kitchen, the Hill Café, Barrio, and East Coast Provisions. Responsible for managing all BOH operations between ten location portfolios, including menu development, staff training, staffing, food cost control, team development, and all other aspects of restaurant group operations.

Executive Chef of SAMPAN, Double Knot, and Graffiti Bar, Philadelphia, PA 2017 to 2018

Oversaw all aspects of all concepts within our property, including a casual café, a high-end sushi izakaya, a modern Asian street food concept. Total sales averaged over 1.1 M a month. Presented ownership with extensive review of P&L monthly, hired and trained all staff, developed menus for all locations. In charge of multiple head chefs, sous chefs, and an hourly staff of over 50.

Chef de Cuisine at CheU Noodle Bar and Bing Bing Dim Sum, Philadelphia, PA 2015 to 2017

Hired to open Bing Bing Dim Sum. Eventually took over cheu noodle bar, redid menus for both locations for streamlining productivity and increased sales by over 50% due to increased to go capacity and speed of service.

Chef de Cuisine at SBRAGA, Philadelphia, PA 2013 to 2015

Worked directly under top chef winner Kevin Sbraga. Worked collaboratively on menu development. In charge of all aspects of restaurant operations. Used a variety of classic and modern cooking techniques.

Lead Line Cook at Morimoto, Philadelphia, PA 2012 to 2013

Worked under Iron Chef Masaharu Morimoto. Learned all stations in the kitchen, including Toban Yaki, Wok, Grill, and Tempura. Learned about Japanese food preparations and techniques. Responsible for all aspects of all stations.

Chef de Cuisine at Supper, Philadelphia, PA 2010 to 2012

Modern Farm to table concept with restaurant owned farm supplying all restaurant produce. Responsible for all aspects of operations.

Line Cook at Le Bec Fin, Philadelphia, PA 2008 to 2010

Worked under world renowned chef Georges Perrier. Learned about whole animal butcering, complex sauce work, classic French technique, as well as modern and Asian food preparations. Worked on the line on all stations.

Awards and Certifications

Zagat 30 under 30, 2016, Cheu Noodle Bar

Philadelphia Magazine Top 10 List, 2015, SBRAGA

Zagat Restaurant Award, 2008, Café Avocado

Serv-Safe Manager, 2009 to present

Education

Pennridge High School, Perkasie, PA 2000 to 2004

AA in Fine Arts at Bucks County Community College, Perkasie, PA. 2004 to 2006

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