Alexander Theodoroff
Saint Paul,MN
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Corporate Chef
Twist Davis Group
10.2018 - Current
- Increased guest satisfaction by developing innovative and diverse menu offerings tailored to corporate clientele.
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
- Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
- Developed strong relationships with local suppliers, securing fresh ingredients at competitive prices to support menu creativity.
- Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
- Ensured consistent quality across multiple locations by standardizing recipes and training staff on proper execution techniques.
- Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
- Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.
- Boosted employee retention rates by fostering a supportive work environment that encouraged collaboration and professional growth.
- Contributed to company growth by constantly improving operational efficiency and providing exceptional customer service.
- Participated in community outreach programs as a culinary ambassador, conducting cooking demonstrations and sharing expertise with the public.
- Introduced modern cooking techniques into traditional recipes to create innovative dishes while preserving cultural authenticity.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with team members to prepare orders on time.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Head Chef
Mad Social
08.2016 - 08.2018
- Lowered BOH labor costs by 3% in first three months
- Worked closely with the General Manager to develop end-of-period recaps
- Developed knowledge of French-American fine dining and homemade desserts using scratch cooking
- Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Sous Chef
Marion Street Cheese Market
06.2014 - 07.2016
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Lead Line Cook
J Rocco Italian Table
04.2013 - 06.2014
- Assisted in the grand opening of the restaurant and worked with the Head Chef on recipe development
- Leader of weekend brunch service
- Assisted Sous Chef with line cooking
- Developed knowledge of Italian cuisine and making pasta from scratch
- Worked with team to serve approximately 1000 people at Bacon fest
- Assisted in restaurant promotion for industry chefs and vendors at Chicago Gourmet, serving approximately 500 people
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Line Cook
Viand Bar and Grill
12.2010 - 04.2013
- Developed knowledge of French cuisine, seafood, stocks, soups, sauces, fish and meat fabrication, and health and safety operations
- Practiced cooking skills in multiple stations, including cold side, grill, and sauté
- Gained experience in hotel banquets and catering
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Dishwasher & Prep
Chicago Tribune
06.2007 - 08.2009
- Began as dishwasher and was promoted to salad station
- Developed knife skills and learned to work as part of a team
- Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
- Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
- Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
Education
High School Diploma -
North High School
Sheboygan, WIBachelor of Arts - Culinary Arts And Hospitality Mangement
Kendall College
Chicago, ILSkills
- Certifications and Licenses
- Food handler certificate
- Food Handler
- Menu Planning
- Dish Development
- Kitchen Management
- Guest Experiences
- Customer Service
- Food Trend Awareness
- Culinary Techniques
- Budget Management
- Multitasking Abilities
Accomplishments
- Led team in numerous culinary competitions and high volume events including Baconfest Chicago, Heritage Fire Minneapolis, Rosé Fest Saint Paul, etc
- Featured in multiple local and national media publications and television productions for culinary accomplishments and signature dish spotlights
- Personally prepared and orchestrated catered meals and dishes for The Minnesota Vikings, The Minnesota Twins, The Jonas Brothers, amongst other sports teams and well-known celebrities
Certification
- Certified Food Production Manager, ServSafe, State of Minnesota- 11/2021-Present
- Culinary Staging - 2009-2014
Stage History
- Gibsons Bar & Steakhouse -Chicago, IL
- Girl & The Goat - Chicago, IL
- Alinea - Chicago, IL
- Longman & Eagle - Chicago, IL
- The Purple Pig Restaurant - Chicago, IL
- Spiaggia - Chicago, IL
Timeline
Corporate Chef
Twist Davis Group
10.2018 - Current
Head Chef
Mad Social
08.2016 - 08.2018
Sous Chef
Marion Street Cheese Market
06.2014 - 07.2016
Lead Line Cook
J Rocco Italian Table
04.2013 - 06.2014
Line Cook
Viand Bar and Grill
12.2010 - 04.2013
Dishwasher & Prep
Chicago Tribune
06.2007 - 08.2009
High School Diploma -
North High School
Bachelor of Arts - Culinary Arts And Hospitality Mangement
Kendall College
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