Larry VanIwarden
Chef
ORLANDO,United States
Summary
Forward-thinking professional offering more than 11+ 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 cost control skills. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
12
12
years of professional experience
4
4
years of post-secondary education
Work History
Project Manager
Home Lift Store
ORLANDO, Florida
01.2018 - Current
- Developed and initiated projects, managed costs, and monitored performance.
- Reined in project costs while meeting key milestones.
- Fostered relationships with vendors to promote positive working relationships.
- Updated operational methods, oversaw accounting procedures, tracked information and compiled data to improve efficiency.
- Boosted revenues by coordinating and executing projects and growing inventory diversity.
- Achieved project deadlines by coordinating with contractors to manage performance.
Executive Chef
Elixir
ORLANDO, Florida
11.2015 - 01.2018
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Used root cause analysis to conduct assessments and develop improvements.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Kept labor at or below 21% to support business profit targets.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Executive Sous Chef
Denali Princess Wilderness Lodge
Healy, AK
04.2015 - 10.2015
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Increased profits and efficiency 15% by building optimal inventory control model.
Lead Line Cook
Al Fresco
Winter Garden, FL
01.2010 - 04.2015
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Developed process that reduced waste and improved supply turnover.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Education
High School Diploma -
Lowndes High School
Valdosta, GA 08.1999 - 05.2003
Skills
Project planning and development
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Judge a man by his questions rather than his answers.
Voltaire
Timeline
Project Manager
Home Lift Store
01.2018 - Current
Executive Chef
Elixir
11.2015 - 01.2018
Executive Sous Chef
Denali Princess Wilderness Lodge
04.2015 - 10.2015
Lead Line Cook
Al Fresco
01.2010 - 04.2015
High School Diploma -
Lowndes High School
08.1999 - 05.2003
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