Andrew S. Mills
Sandpoint,ID
Summary
Dynamic kitchen leader with expertise in menu development, coaching, and inventory management. Proven track record in enhancing team performance and streamlining kitchen operations to achieve high-quality food preparation.
Knowledgeable Chef with robust background in culinary management and team leadership. Proven track record of creating innovative menus and maintaining high kitchen standards. Demonstrated expertise in efficient kitchen operations and fostering collaborative team environment.
High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Dynamic Assistant Executive Chef with expertise in kitchen management, food presentation, and sanitation protocols. Proven track record in menu development and optimizing kitchen operations.
Overview
21
21
years of professional experience
Work History
Assistant Executive Chef
Trinity At City Beach
Sandpoint, ID
03.2010 - 05.2020
- Oversaw daily kitchen operations, ensuring efficient workflow and high-quality food preparation.
- Collaborated with executive chef to develop and implement innovative menu items.
- Managed inventory control, optimizing ingredient usage and minimizing waste.
- Collaborated with Executive Chef to create seasonal menus that showcased fresh ingredients and appealed to diverse tastes.
- Mentored junior chefs through hands-on training, fostering a culture of teamwork and continuous improvement.
- Assisted in catering special events, delivering exceptional food quality tailored to client preferences and dietary restrictions.
- Maintained a safe and sanitary kitchen environment by promoting strict adherence to health regulations and cleanliness protocols.
General Manager
Western Bar Restaurant and Package Store
Cloudcroft, NM
05.2002 - 02.2009
- Directed daily operations, ensuring high-quality service and compliance with health regulations.
- Implemented cost-control measures, optimizing inventory management for improved profitability.
- Trained and mentored staff, fostering a collaborative work environment and enhancing team performance.
- Analyzed sales trends to inform strategic decision-making and enhance customer satisfaction initiatives.
- Oversaw financial reporting processes, maintaining accuracy in budgeting and forecasting activities.
- Coordinated vendor relationships to secure favorable terms and ensure timely supply of products.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
Executive Sous Chef
Sierra Grande Lodge
Truth Or Consequences, NM
03.1999 - 08.2002
- Led culinary team in menu development, ensuring seasonal ingredients and local sourcing.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste through improved inventory practices.
- Mentored junior chefs, fostering skills in food preparation and presentation techniques.
- Developed training programs for staff on food safety regulations and best practices.
- Implemented cost-control measures, optimizing ingredient usage without compromising quality standards.
- Oversaw daily kitchen operations, maintaining high standards of cleanliness and organization in work areas.
Education
Cullinary Arts
Western Cullinary Institute
Portland, ORSkills
- Sanitation protocols
- Food presentation
- Kitchen management
- Creativity and innovation
- Menu development
- Recipe creation
- Strong work ethic
- Food stock and supply management
- Catering and events
- Meal preparation
- Kitchen staff management
- Coaching and mentoring
Timeline
Assistant Executive Chef
Trinity At City Beach
03.2010 - 05.2020
General Manager
Western Bar Restaurant and Package Store
05.2002 - 02.2009
Executive Sous Chef
Sierra Grande Lodge
03.1999 - 08.2002
Cullinary Arts
Western Cullinary Institute