Christopher Cox
North Lawrence,NY
Summary
Results-oriented Executive Chef with expertise in menu development, food safety management, and cost control. Specializes in crafting seasonal menus that utilize local ingredients while minimizing waste. Skilled in supervising kitchen teams, implementing inventory control, and ensuring compliance with health regulations. Committed to delivering exceptional dining experiences through innovative culinary operations and effective staff training.
Overview
23
23
years of professional experience
Work History
Executive chef
11 west
Canton, Ny
08.2024 - Current
- Managed kitchen operations and ensured adherence to food safety standards.
- Crafted seasonal menus showcasing local ingredients and culinary trends.
- Supervised kitchen staff and coordinated daily food preparation tasks.
- Trained new chefs on cooking techniques and restaurant protocols.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Maintained inventory levels and minimized waste through strategic stock management.
- Implemented cost control measures to optimize kitchen expenses and enhance profitability.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created and managed new menu items while ensuring food quality met established standards.
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Maintained high standards of hygiene and food safety in the kitchen.
- Managed inventory levels to minimize waste and optimize food costs.
- Trained new kitchen staff on proper cooking techniques and safety protocols.
- Created daily specials based on available ingredients and customer preferences.
Sous Chef
Akwasane Mohawk casino
Hoganburge, Ny
04.2003 - 08.2024
- Coordinated kitchen operations and food preparation for high-volume events, ensuring seamless execution and guest satisfaction.
- Led kitchen staff in daily operations, focusing on food production, sanitation, safety practices, and effective personnel management.
- Trained and supervised kitchen staff in culinary techniques and safety protocols to enhance skill levels and maintain safety standards.
- Monitored inventory levels and ordered supplies to maintain kitchen efficiency.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Assisted in creating seasonal specials based on local ingredients and trends.
- Created a positive work environment by encouraging teamwork among staff members.
Education
Culinary Arts -
North Franklin Education Center
Malone, NY06-2001
High School Diploma -
Saint Regis Falls Central
Saint Regis Falls06-2001
Skills
- Menu development
- Menu planning
- Menu pricing
- Culinary event management
- Food plating and presentation
- Food safety management
- Inventory control
- Cost optimization
- Purchasing
- Kitchen operations
- High-volume catering
- BOH operations
- Time management
Timeline
Executive chef
11 west
08.2024 - Current
Sous Chef
Akwasane Mohawk casino
04.2003 - 08.2024
Culinary Arts -
North Franklin Education Center
High School Diploma -
Saint Regis Falls Central