Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Chris HECHANOVA

Colchester

Summary

Dynamic Executive Chef with a strong work ethic and proven success at Sugarsnap, where I elevated the restaurant's market position through innovative menu development and exceptional catering services. Skilled in cost control and team leadership, I fostered a collaborative kitchen environment, enhancing customer satisfaction and driving profitability.

Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.

Overview

21
21
years of professional experience

Work History

Executive Chef

Sugarsnap
02.2017 - Current
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
  • Designed farm-to-table concept that elevated restaurant's market position and appeal.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Director of Dining Services

Benchmark Senior Living
07.2016 - 03.2017
  • Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
  • Improved inventory management system, minimizing waste and maximizing product freshness.
  • Fostered a positive work environment by cultivating strong teamwork amongst all departments.
  • Established effective communication channels between kitchen and front-of-house teams for smooth daily operations.
  • Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
  • Organized special event dinners that created a unique dining atmosphere for patrons.
  • Developed tailored dietary offerings for guests with specific needs or restrictions.

Sous Chef

Sodexo UVM
05.2010 - 04.2016
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

Executive Chef

Sauce Bistro
05.2008 - 01.2010

Chef Owner

Big Chile Republic
10.2007 - 05.2008

Sous Chef

Kitchen Table Bistro
01.2004 - 05.2007

Education

Southern Illinois University, Carbondale
Carbondale, IL

Skills

  • Strong work ethic
  • Menu planning
  • Cost control
  • Menu development
  • Team leadership
  • Catering and events
  • Creative thinking
  • Coaching and mentoring
  • Recipe creation
  • Attention to detail
  • Staff management

Accomplishments

    Published in several Vermont publications.

    Featured in Sevendays.

    Voted Best Catering Company in Chittenden Co. for several years in a row.

    Participated in Vermont Fresh Network and voted best bite.

Timeline

Executive Chef

Sugarsnap
02.2017 - Current

Director of Dining Services

Benchmark Senior Living
07.2016 - 03.2017

Sous Chef

Sodexo UVM
05.2010 - 04.2016

Executive Chef

Sauce Bistro
05.2008 - 01.2010

Chef Owner

Big Chile Republic
10.2007 - 05.2008

Sous Chef

Kitchen Table Bistro
01.2004 - 05.2007

Southern Illinois University, Carbondale

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