Alex Kurtz
Edmonds,WA
Summary
Dynamic Executive Chef with a proven track record, excelling in menu development and cost control. Renowned for fostering teamwork and mentoring staff, I enhanced guest satisfaction through innovative culinary creations and strong vendor relationships, ensuring high-quality ingredients while optimizing kitchen operations.
Overview
24
24
years of professional experience
Work History
Executive Chef
Epulo Bistro
09.2012 - Current
- Designed and executed seasonal menus, enhancing culinary innovation and guest satisfaction.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored culinary staff, fostering skill development and teamwork.
- Collaborated with suppliers to source high-quality ingredients, optimizing cost efficiency.
- Oversaw special events catering, tailoring menus to meet diverse client needs and preferences.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Developed close relationships with suppliers to source best ingredients.
Executive Chef
Rancho De Los Caballeros
01.2005 - 06.2012
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
Lead Line Cook
Lone Mountain Ranch
06.2002 - 09.2006
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
Education
High School Diploma -
Vacaville High School
Vacaville, CA06-1996
Skills
- Food safety
- Menu development
- Strong work ethic
- Kitchen operations oversight
- Vendor relationship management
- Food pairing
- Inventory management
- Delegating work
Timeline
Executive Chef
Epulo Bistro
09.2012 - Current
Executive Chef
Rancho De Los Caballeros
01.2005 - 06.2012
Lead Line Cook
Lone Mountain Ranch
06.2002 - 09.2006
High School Diploma -
Vacaville High School