Chris Borus
Manchester,NH
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
3
3
years of post-secondary education
10
10
years of professional experience
Work History
Executive Chef
Compass Group USA
Manchester, NH
09.2020 - Current
- Led culinary team in menu development and execution for diverse dining programs.
- Managed food safety and sanitation standards in multiple kitchens and service areas.
- Trained and mentored junior chefs to enhance culinary skills and teamwork.
- Oversaw inventory management, ensuring quality ingredients for meal preparation.
- Collaborated with vendors to source fresh, seasonal produce for menus.
- Designed and implemented cost-effective recipes while maintaining high quality.
- Developed training programs focused on kitchen efficiency and staff development.
- Streamlined production processes to improve service speed and customer satisfaction.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Utilized local, fresh food products to support local economies and showcase community support.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored meals served for temperature and visual appeal.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared workstations with ingredients and tools to increase efficiency.
Executive Chef
Karr Group Hospitality
Killington, Vermont
03.2017 - 09.2020
- Led culinary team in menu development and execution for diverse dining programs.
- Managed food safety and sanitation standards in multiple kitchens and service areas.
- Trained and mentored junior chefs to enhance culinary skills and teamwork.
- Oversaw inventory management, ensuring quality ingredients for meal preparation.
- Collaborated with vendors to source fresh, seasonal produce for menus.
- Designed and implemented cost-effective recipes while maintaining high quality.
- Developed training programs focused on kitchen efficiency and staff development.
- Streamlined production processes to improve service speed and customer satisfaction.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
Education
Associate of Science - Culinary Management
AI Culinary Institute San Diego
San Diego, CA 09.2009 - 05.2012
Skills
- Menu development
- Food safety management
- Inventory control
- Recipe costing
- Staff training
- Culinary techniques
- Kitchen operations
- Vendor collaboration
- Customer satisfaction
- Financial analysis
- Problem solving
- Time management
- Effective communication
- Team leadership
- Creative innovation
- Food plating and presentation
- Menu pricing
- Plating and garnishing
- Menu presentation
- Recipes and menu planning
- Food service safety training
- Order delivery practices
- Culinary business management
- Forecasting and planning
- Vendor relationship management
- Fine-dining expertise
- Menu planning
- Food prep planning
- Purchasing
- Purchasing management
- Event culinary planning
- Ingredients selection
- Staff management
- Food stock and supply management
- Coaching and mentoring
- Staff performance monitoring
- ServSafe certification
- Food preparation techniques
- Recipe management
- Vendor relations
- Performance review
- Sanitation coordination
- Food safety
- Resource management
- Strong work ethic
- Recipe development
- Staffing
- Creative thinking
- Order management
- Recruitment and onboarding
- Special events
- Dish preparation
- Menu supervision
- Hospitality service expertise
- Kitchen equipment operation and maintenance
- Staff recruitment strategies
- Quality assurance
- Kitchen workflow optimization
- Kitchen operations oversight
- Workflow optimization
- Guest engagement
- Food presentation
- Operational compliance
- Customer service
- Cost control
- Sanitation guidelines
- Kitchen management
- Productivity optimization
- Kitchen staff management
- BOH operations
- Inventory management
- Restaurant operations
- Food pairing
- Sanitation standards
- Beverage menu development
- Allergen management
- Recipe creation
- Meal preparation
- Sanitation protocol enforcement
- Budgeting and cost control
Timeline
Executive Chef
Compass Group USA
09.2020 - Current
Executive Chef
Karr Group Hospitality
03.2017 - 09.2020
Associate of Science - Culinary Management
AI Culinary Institute San Diego
09.2009 - 05.2012