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- 2110 Westbury Ct Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * email@example.com
Sous Chef ▪ Executive Sous Chef ▪ Jr. Executive Chef
(Hospitality ▪ Private Sector)
Self-assured and results-driven culinary professional with more than 7 years providing strategic and tactical leadership in kitchen operations, customer service, catering operations, and fine dining food production in the hospitality sector, with flexibility to extend culinary career in exclusive corporate and private engagements.
Proven dedication to process efficiencies for improved productivity and cost advantages in menu production management, supplies inventory management, and supplier contract management, often exceeding performance expectations that enable the business to achieve cost and service quality advantages in highly competitive markets.
Well-organized with multitasking and prioritization skills that maximize resources to achieve outstanding results in food safety and sanitation, event catering and management, and professional food service.
Excellent people management and interpersonal communication skills that inspire customer confidence, while fostering service performance excellence, and teamwork synergies with colleagues in achieving shared objectives.
Provide executive leadership and direction in managing and growing the franchise, collaborating with the Chef in menu design and production, inventory control, customer service, and compliance with restaurant regulatory agencies.
Manage hiring and training of Boh/Foh staff, consistently achieving and exceeding sales and customer satisfaction goals, developing marketing/sales forecasts and seasonal promotions, while containing production and labor costs within budgets to ensure profitable operations.
Served Menu Curator, designing and planning seasonal menu dishes that cater to market preferences in the locale.
Managed all aspects of kitchen operations, including vendor/supplier accreditation, supplier contract negotiation, catering operations, logistics supports, cost/inventory control, and compliance with food safety regulations.
Provided tactical culinary directions in managing menu planning and production, supervising a kitchen staff of 25 cooks in delivering quality dishes that ensured a satisfying dining experience for patrons of a 5-star hotel restaurant.
Oversaw cost containment and reduction in food production and supplies inventory management without compromising on menu quality and presentation.
Expedited food service in accordance with service quality standards for fine dining excellence and customer service.
Built sustainable working relationships with clients for repeat business, as well as with suppliers, and production teams that created seamless collaborative engagements in food production for the business.
Managed cost effective and efficient kitchen operations, overseeing production of cuisines per menu for catering to small and large scale private, corporate, and travel events, and occasions.
Led, motivated, and directed kitchen staff in specified cruise events, catering up to 300 guests per cruise.
Provide strategic and tactical directions in managing and growing a catering business, designing and producing menu items for seasonal market needs, coordinating menu production, presentation, and delivery for outstanding customer services, while ensuring compliance with service quality standards, food safety regulations, and nutritional value.
Oversee marketing and sales of catering services covering private and corporate events, banquets, and conventions.
Leverage culinary skills and experience in roasting, grilling, boiling and frying of various food items to create a diverse and appealing menu selection with local and international flavor for in-house dining and catering events.
Education & Credentials
Certificate of Completion Food and Beverage/ Culinary Arts Program
KINGSBOROUGH COMMUNITY COLLEGE, Xxxxxx, XXXXXX (2013)
Associate in Applied Sciences, XXXXXX UNIVERSITY Xxxxxx, XXXXXX (1997)
Professional Training & Certifications
NRAEF Food Production ( 2012) | NRAEF ServSafe (2012) | XXXXXXC Department of Health Food Handlers
Affiliations & Community Involvement
Volunteer/Mentor: Managers-In-Training Programs and High School students interested in the food service industry
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