Arthur Tovmasyan
Burbank,CA
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and maintaining a high-performance work ethic in the kitchen. Delivering excellent client service and equipped in taking note to handle each and every task to a tee. Dedicated to perfecting the etiquette and teachings acquired thus far in order to provide quality food service.
Overview
6
6
years of professional experience
Work History
CDC | Owner
Esurio
Van Nuys, CA
12.2023 - Current
- Led startup and creation of operational procedures and workflow planning.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Performed financial analysis and recommended effective methods to cut costs.
- Created effective business plans to focus strategic decisions on long-term objectives.
- Maintained relationships with existing clients by providing superior customer service.
Chef De Cuisine
Kensho
Hollywood, CA
05.2021 - 07.2022
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed process to accurately track food costs more efficiently, saving in food waste.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
Chef De Partie
Cookbook
Highland Park, CA
04.2021 - 06.2021
- Specialty Grocer Market Responsibilities:
- Prepare daily sold food products to business standards.
- Start and complete multiple projects throughout the day.
- Package completed products to be sold, including labeling and dating said products.
- Keep walk-in and standalone refrigerators organized.
- Family meal preparation for a large amount of staff.
- Product expedition for in-house sale.
Chef De Partie
Petit Trois
Los Angeles, CA
08.2020 - 04.2021
- Cuisine: French Responsibilities: Man/Operate several stations at once (Grill, Fry, And Dessert.)
- Modify dishes on the fly in accordance to customer request (Protein Temperature, Allergies, Etc..)
- Taste, correct, and insure protein, sauce, etc… quality is to standard.
- Output dishes in coordination with other stations.
- Provide consistent dishes in regards to flavor, appearance, and quality.
- Create prep sheets for morning shift; make sure to be mindful and exact.
- Plan out ordering sheets for product.
Chef De Partie
Okamoto Kitchen
Van Nuys, CA
09.2020 - 03.2021
- Prepare Mise En Place for the day/night crew.
- Take customer orders; handling payment (Cash, Card, Etc..)
- Cook basic protein’s (Chicken, Beef, etc…)
- Mix in-house drinks to order.
- Keep workstations clean throughout the work period.
- Fulfill orders in a quick and timely manner.
Chef De Partie - Apprenticeship
Scratch Bar & Kitchen
Encino, CA
02.2019 - 10.2019
- In charge of Hot Side and Cold Side Mise En Place (Stocks, Butchery, Sauces, Emulsions, Etc…)
- Handled, prepared, & utilized expensive ingredients/proteins (Sturgeon Caviar, Truffles, Etc…)
- Cold Side & Hot Side Service in an Open Kitchen.
- Plated detail orientated dishes.
- Cleaned the line from end to end after service, every night.
- Memorized Menu Dishes, including substitution ingredients for modifications for dishes.
Education
Gourmet Chef Certificate - Culinary Arts
CASA Culinary School
Encino, CA2019
High School Diploma -
Burbank High School
2016
Skills
- Proficiency in principles of Gastronomy & Brigade coordination
- Proper Knife Handling and Technique
- Working at a fast pace; multitasking
- Dish development & fabrication
- Etiquette focused communication with guests
- Attention to detail in presentation
- Taking charge and maintaining composure during high stress situations
- Meticulousness in Protein Cookery
- Proficient organization, during preparation
- Knowledge of butchering proteins
Timeline
CDC | Owner
Esurio
12.2023 - Current
Chef De Cuisine
Kensho
05.2021 - 07.2022
Chef De Partie
Cookbook
04.2021 - 06.2021
Chef De Partie
Okamoto Kitchen
09.2020 - 03.2021
Chef De Partie
Petit Trois
08.2020 - 04.2021
Chef De Partie - Apprenticeship
Scratch Bar & Kitchen
02.2019 - 10.2019
Gourmet Chef Certificate - Culinary Arts
CASA Culinary School
High School Diploma -
Burbank High School
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