Charles Hochman

• Maintained a professional, organized, and safe environment for employees and patrons.
• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• Resolved staff member conflicts, actively listening to concerns and finding an appropriate middle ground.

• Oversaw hiring, training and development of kitchen employees.
• Managed kitchen staff team of 16 and assigned various stages of food production. Continually aware or responsive to dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Trained staff on culinary techniques to increase productivity and boost workflow.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Adjusted seasonal plans to source local ingredients and align special dishes with area events.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Performed financial analysis and recommended effective methods to cut costs.
• Monitored quality, presentation and quantities of plated food across line.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

• Executive chef responsible for all aspects of the back of the house employees, menu and recipe development, ordering, inventory, food and labor costs scheduling and hiring.
• Voted Best Steakhouse 2009 and 2010 Diablo Magazine
• Donated and cooked 5 star dinners under the stars for "Save Mt. Diablo" 2006-2010
• Donated and cooked for the "Taylor Family Foundation 2005-2010

EXPERIENCE

• Line Cook, Blackhawk Grill, 1991-1992
• Sous Chef, California Cafe Walnut Creek, 1993-1995
• Sous Chef, California Cafe Fort Lauderdale Pier 66, 1995-1996
• Training Corporate Chef, California Cafe Buckhead Atlanta, 1996
• Training Corporate Chef, California Cafe Indianapolis Indiana, 1996
• Executive Chef, Inaugural Opening Alcatraz Brewing Co. Indianapolis Indiana, 1997-1999
• Assistant Corporate Chef, New Restaurant Opening, 1999-2003
• Executive Chef, California Cafe Walnut Creek and Palo Alto, 2003-2005

• Responsible for all prep and menu items for my stations.

Grill Cook

• Middle Expo pizza oven Wood Grille.

• Placed food orders with suppliers weekly, taking into account kitchen budget and expected demands.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Developed new culinary programs that increased customer satisfaction and operational excellence levels.
• Ran the overall aspects of the business, inventory, accounting, and budgets.
• Serv-safe certified.

In charge of PM crew and dinner service, Ordering, Recipe Development, Butchery.

• Responsible for food, beverage and table service for lunch.