Anita Moore
Kansas City,Mo
Summary
Highly skilled and versatile culinary professional with over 15 years of experience in restaurant ownership, executive chef roles, personal chef services, restaurant consulting, and traveling chef positions. Demonstrated expertise in leading kitchen operations and consulting for restaurant startups. Known for delivering personalized culinary experiences to a global client base. Proficient in creating innovative dining concepts, optimizing restaurant performance, and catering to diverse clients with unique culinary needs.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Restaurant Consultant
Simple Creative
KCMO
01.2022 - Current
- Provide consulting services to restaurants looking to optimize operations, menu offerings, and profitability
- Advised on kitchen layout, staff training, and food cost management to improve efficiency and reduce waste
- Developed creative and sustainable menu concepts tailored to specific restaurant goals and target audiences
- Worked with restaurant owners to streamline operations and ensure regulatory compliance with food safety and health standards
- Helped improve customer experiences by refining service protocols and enhancing overall dining atmospheres
Traveling Chef
Self-employed
Various Locations
01.2020 - Current
- Provided bespoke culinary experiences for clients across various cities, adapting to local ingredients and cuisines while maintaining a high standard of excellence
- Worked with clients to design personalized menus for events, vacations, and private functions, catering to their specific dietary needs and preferences
- Built relationships with local suppliers and markets to source fresh, regional ingredients
- Delivered exceptional culinary experiences in unique settings, from private yachts to international resorts
- Managed all aspects of meal preparation, presentation, and service while ensuring client satisfaction with every dish
Personal Chef
Self-employed
Kansas City, USA
01.2015 - Current
- Provide personalized culinary services for high-profile and private clients, including tailored menus for events, dietary needs, and personal preferences
- Design and execute custom menus for intimate dinners, large-scale private events, and corporate gatherings, ensuring a unique and memorable dining experience
- Handle all aspects of meal preparation, from sourcing premium ingredients to cooking and presentation, emphasizing nutrition and taste
- Build long-term relationships with clients by offering consistent, high-quality service and ensuring dietary restrictions or preferences are met
- Manage time effectively to balance personal chef responsibilities with restaurant operations
Owner / Executive Chef
Soiree New Orleans Bistro/ Soiree Steak & Oyster House
Smithville, USA
01.2015 - 08.2024
- Own and operated a successful southern steak & seafood restaurant with a focus on farm-to-table, fresh ingredients and steak and seafood
- Oversee all aspects of restaurant operations, including kitchen management, customer service, and financials, ensuring sustainable growth and profitability
- Develop seasonal, locally-sourced menus that combine creativity with high-quality ingredients
- Recruit, train, and lead a team of 25 to provide exceptional service and maintain high culinary standards
- Negotiate with suppliers to secure the best products at competitive prices while maintaining excellent relationships
- Maintain strict adherence to food safety regulations and industry standards
- Implement marketing strategies and promotions, resulting in a 30% increase in customer retention and revenue growth
Airport Culinary Chef
OHM Concession Group
01.2023 - 01.2024
- Menu development: Create and maintain menus that comply with company standards
- Food production: Ensure food is prepared and served according to quality standards and recipes
- Inventory management: Oversee inventory, food costs, and production forecasting
- Team management: Motivate and develop team members to embrace culinary innovations
- Food safety: Ensure food safety, sanitation, and workplace safety standards are met
- Equipment operation: Operate and maintain cooking equipment, such as grills, fryers, and ovens
- Work environment: Maintain a clean and organized work environment, including coolers, workstations, and storage facilities
- Waste control: Follow waste control guidelines and record waste
- Opening and closing: Perform opening and closing duties, including end-of-day inventory
Demi Chef/ Journey Steakhouse
Argosy Casino Hotel & Spa
Kansas City, MO
06.2019 - 07.2020
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Assisted in the daily preparation of meals according to recipes.
- Monitored the quality of incoming seafood shipments, ensuring they met company standards.
Sous Chef
Westin Crown Center
Kansas City, MO
02.2016 - 06.2019
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
Education
Culinary Arts Degree -
L'ecole Culinary Institute
01.2014
Skills
- Restaurant Ownership & Management
- Restaurant Consulting
- Culinary Team Leadership
- Personalized & Global Menu Design
- Private & Corporate Event Catering
- Traveling Chef Services
- Business Operations & Budgeting
- Customer Experience Enhancement
- Food Safety & Hygiene Compliance
- Vendor & Supply Chain Management
Certification
Food Safety & Hygiene Certification, ServeSafe
Membership
Greater Kansas City Restaurant Association
References
- Ceaser Acosta, Executive Chef, Maple Rance
- Toni Ortiz, Sysco
Publicationsmediafeatures
- Featured on KCTV
- KMBC
- FOX 4
- Her Life Magazine
- In Kansas City Magazine
- Feast Magazine
Awardsrecognition
- People's Choice Award Best Chef, 2020
- People's Choice Award Best Restaurant, 2021
Timeline
Airport Culinary Chef
OHM Concession Group
01.2023 - 01.2024
Restaurant Consultant
Simple Creative
01.2022 - Current
Traveling Chef
Self-employed
01.2020 - Current
Demi Chef/ Journey Steakhouse
Argosy Casino Hotel & Spa
06.2019 - 07.2020
Sous Chef
Westin Crown Center
02.2016 - 06.2019
Personal Chef
Self-employed
01.2015 - Current
Owner / Executive Chef
Soiree New Orleans Bistro/ Soiree Steak & Oyster House
01.2015 - 08.2024
Culinary Arts Degree -
L'ecole Culinary Institute