Alan Carles
Petaluma,CA
Summary
Adept at elevating dining experiences, I spearheaded menu innovation and staff development at Belvedere Tennis Club, significantly enhancing customer satisfaction. My expertise in menu planning and strong leadership skills led to marked improvements in kitchen efficiency and service quality. Renowned for implementing cost-saving strategies and fostering a culture of excellence, I excel in fast-paced culinary environments.
Overview
26
26
years of professional experience
Work History
Executive Chef
Belvedere Tennis Club
01.2015 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Sous Chef
Meadow Club
04.2000 - 01.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Cook
Lark Creek Inn
04.1998 - 04.2000
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
None - English
High School Diploma -
06.1994
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- ServSafe Certification
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Operations Management
- Customer Service
- Kitchen Operations Oversight
- Kitchen Staff Management
- Food Prep Planning
- Vendor Relationship Management
- Special Events
- Catering and Events
- Coaching and Mentoring
- Staff Training
- Creative Thinking
- Food pairing
- Hygiene Policy Implementation
- Inventory Management
- Banquets and catering
- Staff Scheduling
- Dietary Restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to Detail
- Recruitment and Onboarding
- Nutrition knowledge
- Recipes and menu planning
- Staff Management
- Fine Dining
- Menu Supervision
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Chef - Belvedere Tennis Club
01.2015 - Current
Sous Chef - Meadow Club
04.2000 - 01.2015
Cook - Lark Creek Inn
04.1998 - 04.2000
Santa Rosa Junior College - None, English
Novato High School - High School Diploma,
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