Christopher Bell
Kansas City,MO
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
12
12
years of professional experience
Work History
Pastry/Production Chef
Plate Restaurant
Kansas City, MO
07.2021 - 05.2024
- Developed special menu items to improve business offerings.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Customized items for seasonal offerings, special events and personal requests.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Coached new staff on policies, procedures and performance strategies.
- Planned daily production schedules based on customer orders and sales forecasts.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Prepared and baked various types of breads, pastries, and cakes daily.
Production Chef
Hotel Phillips/Tavernonna
Kansas City, MO
02.2017 - 02.2020
- Maintained an accurate record of all food production activities.
- Assisted in the preparation of high-quality food items according to established recipes and menu specifications.
- Utilized culinary techniques such as sautéing, grilling, roasting, baking, poaching, blanching.
- Collaborated with other chefs in developing creative dishes for special occasions.
- Organized buffet tables for large events according to established guidelines.
- Monitored food production to ensure that quality standards were met.
- Directed presentation and portioning of food for banquet functions.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Trained and coached banquet staff to maintain groups' reputation for impeccable service.
Sous Chef
The Eldridge Hotel
Lawrence, KS
06.2015 - 01.2017
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Contributed to the successful execution of catered events from start to finish.
- Collaborated with Executive Chef to create innovative dishes for special events.
Head Chef
Milk Bar/Bluebird Cafe
Brooklyn, NY
07.2012 - 01.2015
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Checked quality of food products to meet high standards.
Education
Bachelor of Arts - Communication Arts
Truman State University
Kirksville, MO06-2004
Skills
- Cost Control
- Food and beverage pairing
- Staff Coordination
- Regulatory Compliance
- Food science
- Banquets and catering
- Forecasting and planning
- Dish preparation
- Inventory Rotation
- Kitchen Operations
- Menu Planning
- Purchasing
- Recipe creation
- Vendor Relations
Timeline
Pastry/Production Chef
Plate Restaurant
07.2021 - 05.2024
Production Chef
Hotel Phillips/Tavernonna
02.2017 - 02.2020
Sous Chef
The Eldridge Hotel
06.2015 - 01.2017
Head Chef
Milk Bar/Bluebird Cafe
07.2012 - 01.2015
Bachelor of Arts - Communication Arts
Truman State University