Chloe Baker
O'Fallon,IL
Summary
Accomplished Chef, renowned for pioneering inventory management to slash food waste and fostering team unity. Expert in kitchen management and menu development, I significantly boosted revenue through innovative seasonal menus. My leadership and ingredient knowledge cultivated a loyal clientele and achieved a notable 3-star rating, underscoring my commitment to excellence and efficiency.
Professional culinary consultant with proven expertise in creating innovative dining experiences and optimizing kitchen operations. Strong focus on team collaboration and achieving high standards in all projects. Adaptable to changing needs and able to deliver exceptional results in fast-paced environments. Skilled in menu development, cost control, and staff training, with keen eye for culinary trends and quality standards.
Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef Consultant
Clara B's Kitchen Table
03.2024 - Current
- Reduced food waste by implementing proper inventory management techniques and utilizing ingredients in creative ways.
- Promoted open communication and teamwork by leading team-building efforts among kitchen employees.
- Conducted employee evaluations regularly, identifying areas for improvement while recognizing outstanding performance amongst team members.
- Streamlined kitchen operations for increased efficiency through the implementation of strategic workflow processes.
- Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
- Increased revenue with the development of specialty menus for seasonal promotions, events, and catering services.
- Launched successful catering division within the restaurant business offering customized menus for special events.
- Maintained a safe, sanitary work environment by enforcing strict adherence to health codes and regulations.
- Boosted customer satisfaction by effectively addressing and resolving culinary concerns and complaints.
- Cultivated a loyal clientele base by providing personalized attention to guests'' dietary needs and preferences.
- Contributed to restaurant growth by participating in community events and showcasing culinary expertise at local food festivals.
- Improved overall dining experience by collaborating closely with front-of-house staff to ensure seamless service delivery.
- Spearheaded recipe development process, incorporating diverse flavors while adhering to traditional culinary principles.
- Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
General Manager & Executive Chef
Cellar House
02.2022 - 01.2024
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Boosted employee retention by developing comprehensive benefits package and fostering positive work environment.
- Accelerated digital transformation by overseeing adoption of cloud-based solutions, improving data accessibility and security.
- Optimized supply chain logistics, ensuring timely delivery of products and significantly reducing transportation costs.
- Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.
- Negotiated with suppliers to secure better pricing, reducing operational costs while maintaining product quality.
- Assisted in recruiting, hiring and training of team members.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Named "Chef of the Year" by local food critic, Ian Froeb.
- Obtained a 3 star rating from local food critics (out of 4)
Owner
ACCB LLC
05.2019 - 03.2023
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of business, including budgeting, financial reporting, and tax preparation.
- Hired trained, and managed high-performing team of employees dedicated to achieving company goals.
- Established loyal customer base by providing personalized attention, addressing concerns promptly, and exceeding expectations.
- Promoted business via social media to generate leads and maximize brand identity.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Managed payroll, daily deposits, and cost controls.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Handled incoming company phone calls, addressing customer needs, concerns and deadlines to promote retention and satisfaction.
- Expedited setup and breakdown of events, minimizing disruptions to client''s schedules.
- Increased repeat business through strong relationship-building with clients and vendors.
- Fostered positive work environment for staff members, encouraging teamwork and open communication among colleagues.
- Communicated with customers to review catering goals and budget, deliver quotes and proposals, schedule event and carry out catering needs as contracted.
Education
No Degree - General Education
STLCC
Saint Louis, MO2008
High School Diploma -
Oakville Senior High
Saint Louis, Mo2006
Skills
- Knife skills
- Cooking techniques
- Ingredient knowledge
- Sanitation practices
- Food presentation
- Kitchen management
- Allergen awareness
- Food pairing
- Menu development
- Cost control
- HACCP compliance
- Wine pairing
- Seasonal menus
Accomplishments
- Awarded "Chef of the Year" in 2022 by local food critic Ian Froeb of St. Louis Post Dispatch.
- Designed quarterly, seasonal menus, including meal selections, beverages and pricing.
- Ensured safe and efficient kitchen operations while managing a staff of 22.
- Reduced food costs by upwards of 20% by sourcing and securing new food and liquor distribution.
- Selected to create and prepare unique dishes for private parties with local politicians, sports figures, and investors.
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- First Aid Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Languages
English
Native or Bilingual
Timeline
Chef Consultant
Clara B's Kitchen Table
03.2024 - Current
General Manager & Executive Chef
Cellar House
02.2022 - 01.2024
Owner
ACCB LLC
05.2019 - 03.2023
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- First Aid Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
No Degree - General Education
STLCC
High School Diploma -
Oakville Senior High
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