Christian Ruempolhamer
Dallas,TX
Summary
Adaptable Executive Chef experienced in leadership, problem-solving, and prioritization. Increased productivity through effective menu development, kitchen team management, and adherence to food safety protocols. Focused on delivering exceptional dining experiences and ensuring efficient kitchen operations.
Overview
1
1
Certification
16
16
years of professional experience
Work History
EXECUTIVE CHEF
Culinaire International/ Meyerson symphony Hall
Dallas, Texas
02.2024 - Current
- Managed daily operations, overseeing food preparation, inventory management, and staffing to ensure smooth kitchen functionality.
- Achieved and maintained food cost goals at or below 25% monthly through strategic menu planning and inventory control.
- Developed all seasonal and promotional menus to increase sales.
- Created catering menus for weddings, parties, and banquets, enhancing client offerings and satisfaction.
- Supervised and managed catered events, ensuring quality food and service standards were met.
- Drafted weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
EXECUTIVE SOUS CHEF
Invited Clubs/Oakmont
Corinth, Texas
09.2023 - 02.2024
- Led kitchen personnel in line cooking, food preparation, and dish plating to ensure timely and high-quality service.
- Managed kitchen operations, ensuring high-quality food preparation and presentation.
- Supervised culinary team, fostering collaboration and maintaining a positive work environment.
- Developed seasonal menus, incorporating local ingredients to enhance dining experiences.
EXECUTIVE SOUS CHEF
Denton Country Club
Argyle, Tx
08.2021 - 08.2023
- Managed daily kitchen operations, overseeing meal preparation, recipe development, and plating to ensure quality and consistency.
- Ensured compliance with local health codes and sanitation regulations, maintaining a safe kitchen environment.
- Assessed inventory levels daily and monthly to achieve target food cost of 32 percent or better.
BANQUET CHEF
Club Corp/ Stonebriar Country Club
Frisco, Tx
08.2019 - 06.2021
- Led kitchen team, collaborating with chefs, servers, and managers to ensure smooth operations.
- Monitored quality control of ingredients used in banquet dishes, adjusting seasoning.
- Implemented strategies that increased efficiency in the kitchen without sacrificing quality or taste of food served.
- Increased customer satisfaction from 70 percent to 97 percent within four months.
EXECUTIVE SOUS CHEF
Club Corp/ Prestonwood Hills Country Club
Plano, Texas
08.2018 - 07.2019
- Developed menu engineering strategies that enhanced restaurant revenue opportunities.
- Directed culinary operations in high-volume club environments.
- Collaborated with executive chef on menu development and seasonal offerings.
- Trained and mentored kitchen staff on techniques and food safety standards.
EXECUTIVE SOUS CHEF
Cafe Momentum
Dallas, Tx
08.2016 - 08.2018
- Collaborated with suppliers to secure specialty ingredients for specific dishes and events, enhancing menu offerings.
- Developed weekly schedules for culinary staff, ensuring optimal workflow and coverage in the kitchen.
- Supervised daily kitchen operations to ensure smooth workflow and high standards.
- Managed inventory and procurement processes for quality ingredients and supplies.
- Developed seasonal menus reflecting culinary trends and guest preferences.
BANQUET CHEF
Club Corp/ Stonebriar Country Club
Frisco, Tx
04.2012 - 04.2018
- Supervised food preparation staff during banquet events, enhancing presentation techniques and ensuring adherence to menu standards.
- Regulated quality control of ingredients used in banquet dishes, adjusting seasoning to enhance flavor.
- Prepared and presented diverse banquet menus for large-scale events.
- Managed kitchen staff during high-pressure service periods.
- Coordinated with event planners to customize client dining experiences.
SOUS CHEF
Neighborhood Services
Dallas, Tx
08.2010 - 03.2012
- Maintained high quality standards for food production and presentation.
- Managed kitchen operations during peak service hours.
- Supervised and trained culinary staff for efficiency.
- Developed seasonal menu items with local ingredients.
Education
ASSOCIATE IN SCIENCE (A.S.) - CULINARY ARTS
Le Cordon Bleu
DallasSkills
- Menu engineering
- Catering operations management
- Inventory management
- Food safety practices
- Logistics coordination
- Labor forecasting
- Culinary team leadership
- Staff recruitment strategies
- Coaching and mentoring
- Problem solving
- Allergy awareness
Certification
Manager Serv Safe, 6940080
Awards
- Employee of the year 2013
- Rising Star 2014
Personal Information
Title: Executive Chef
Timeline
EXECUTIVE CHEF
Culinaire International/ Meyerson symphony Hall
02.2024 - Current
EXECUTIVE SOUS CHEF
Invited Clubs/Oakmont
09.2023 - 02.2024
EXECUTIVE SOUS CHEF
Denton Country Club
08.2021 - 08.2023
BANQUET CHEF
Club Corp/ Stonebriar Country Club
08.2019 - 06.2021
EXECUTIVE SOUS CHEF
Club Corp/ Prestonwood Hills Country Club
08.2018 - 07.2019
EXECUTIVE SOUS CHEF
Cafe Momentum
08.2016 - 08.2018
BANQUET CHEF
Club Corp/ Stonebriar Country Club
04.2012 - 04.2018
SOUS CHEF
Neighborhood Services
08.2010 - 03.2012
ASSOCIATE IN SCIENCE (A.S.) - CULINARY ARTS
Le Cordon Bleu