Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Chris Levy

Natchitoches,Louisiana

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Highly experienced with Cajun/Creole cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

High-performing Chef offering over 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Executive Chef

Mayeaux's Steak And Seafood
12.2016 - Current
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Utilized culinary techniques to create visually appealing dishes.

Personal Chef

Self-employeed
02.2012 - 11.2016
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Cooked [Number] meals per day and served at residences or delivered to requested locations.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Generated invoice to request payment for services provided in client home or specifically requested location.
  • Advertised and participated in networking and social events to promote business.
  • Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
  • Attended food-related seminars and cooking classes to stay abreast of industry trends.
  • Recommended menu items for new dish development, holidays and special events.
  • Modified recipes to suit preferences and dietary restrictions of household.

Manager

Sammy's Grill
07.2005 - 01.2011
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.

Education

Associate in Electronics Engineering Technology - Electronics Technology

Pelican Chapter Associated Builders And Contractors, Training Center
Baton Rouge, LA
2001

Skills

  • Food Stock and Supply Management
  • Inventory Management
  • Banquets and Catering
  • Quality Assurance
  • Restaurant Operations
  • Order Management
  • Customer Service
  • Vendor Relationship Management

Certification

ServSafe Certification for LA

Languages

Spanish
Limited Working

Timeline

Executive Chef

Mayeaux's Steak And Seafood
12.2016 - Current

Personal Chef

Self-employeed
02.2012 - 11.2016

Manager

Sammy's Grill
07.2005 - 01.2011

Associate in Electronics Engineering Technology - Electronics Technology

Pelican Chapter Associated Builders And Contractors, Training Center

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Chris Levy