Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Christopher Childress

Hayward,CA

Summary


Knowledgeable chef with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Players Chef for Oakland A's

Aramark
01.2024 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • 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.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.

Executive Chef

Antojos
06.2022 - Current
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Trained kitchen workers on culinary techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.

Executive Sous Chef

Culinary Excellence Catering
07.2018 - Current
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily kitchen operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress clients.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Monitored meals served for temperature and visual appeal.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Provided excellent professional development opportunities for staff.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Sous Chef

Hil's cooking and catering
02.2016 - 06.2019
  • Prepared food items while maintaining high standards of cleanliness and sanitization.
  • Handled food preparation for various dishes, soups, entrees, omelets, salads and appetizers according to chef specifications.
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to company artistic guidelines to promote attractive presentation.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Monitored food products, driving quality, freshness and integrity.
  • Liaised closely with kitchen and front-of-house personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.

Sous Chef

Compass at google
07.2016 - 07.2018
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Monitored food products, driving quality, freshness and integrity.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and front-of-house personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.

Sous Chef

Toast kitchen + bar
07.2015 - 07.2016
  • Provided guidance and support to all BOH staff
  • Planned menus and researched marketing strategies
  • Set the highest culinary and service standards for staff to follow
  • Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
  • Assisted head chef with scheduling, training and professional development for team.

Sous Chef

Centerplate at Levi's stadium
07.2014 - 07.2016
  • Trained kitchen workers on culinary techniques.
  • Managed shift of 15 cooks, bakers and kitchen helpers.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Improved performance of team members resulting in high-quality meals produced.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Head Chef

Supperclub Sf
12.2012 - 07.2014
  • Sourcing and purchasing cost effective supplies and cooking equipement
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Prepared various local and seasonal specialties for boutique restaurant.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.

Education

Some College (No Degree) - Culinary Arts

Le Cordon Bleu College of Culinary Arts
San Francisco, CA

Skills

  • Food preparation techniques
  • Customer service oriented
  • Budgeting and cost control
  • Food and beverage pairing
  • Banquets and catering
  • Resource management
  • Dish preparation
  • Purchasing
  • Vendor relationships
  • Regulatory compliance
  • Cleaning and sanitizing methods
  • Cleaning and sanitation
  • Food procurement
  • Team training
  • Recipe creation
  • Meal preparation
  • Kitchen equipment and tools
  • Pantry restocking
  • Menu development

Certification

ServSafe

Timeline

Players Chef for Oakland A's

Aramark
01.2024 - Current

Executive Chef

Antojos
06.2022 - Current

Executive Sous Chef

Culinary Excellence Catering
07.2018 - Current

Sous Chef

Compass at google
07.2016 - 07.2018

Sous Chef

Hil's cooking and catering
02.2016 - 06.2019

Sous Chef

Toast kitchen + bar
07.2015 - 07.2016

Sous Chef

Centerplate at Levi's stadium
07.2014 - 07.2016

Head Chef

Supperclub Sf
12.2012 - 07.2014

Some College (No Degree) - Culinary Arts

Le Cordon Bleu College of Culinary Arts

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Christopher Childress